Falafel. Poor poor Fala.

I recently found out that the cooking school in town where Will and I took many cooking classes closed. This made me so incredibly sad because they were amazing both at teaching and at creating really great recipes worthy of teaching. So, in honor of Generous Servings, I am posting their awesome falafel recipe. They turned out really really great.

Note: Make sure you soak the chickpeas overnight. You can’t substitute canned or it will turn out soggy.

6 oz dried chickpeas (1 cup), rinsed, picked over and soaked overnight in water to cover an inch

5 scallions, chopped coarse

3 cloves garlic, minced

1/2 cup packed fresh parsley leaves

1/2 cup packed fresh cilantro leaves

1 tsp salt

1/2 tsp ground black pepper

1/4 tsp ground cumin

1/8 tsp ground cinnamon

2 quarts vegetable oil, for frying

1. Adjust an oven rack to the middle position and heat the oven to 200 degrees

2. Drain the chickpeas, discarding the soaking liquid. Process chickpeas, scallions, garlic, parsley, cilantro, salt, pepper, cumin and cinnamon in a food processor until smooth, about 1 minute, scraping down the bowl as needed.

3. Form the chickpea mixture into 1 tablespoon-sized disks, about 1/2 inch thick and 1 inch wide and arrange on a parchment paper-lined baking sheet. (You can refridgerate for up to 2 hours here if you want)

4. Heat the oil in a 5-quart dutch oven over medium-high heat to 375 degrees. Fry half of the falafel, stirring occasionally and adjusting the heat as needed to maintain 375 degrees, until deep brown, about 5 minutes. Transfer to a paper towel-lined baking sheet using a slotted spoon or wire spider and keep warm in the oven. Return the oil to 375 degrees and repeat with the remaining falafel. Makes about 25 in total. Serve immediately.

Before frying

Finished falafel with tahini sauce, baba ganoush, and lentil soup with caramelized onions. Yummmm....



Disgustingly rich brownies

I got this recipe years ago from the brother of the guy who I was dating at the time. The name is from them (or someone prior to them), so I can’t take credit for it, but boy oh boy, it’s dead on. If you’re looking for low fat or low cholesterol, this isn’t the recipe for you. But if you’re looking for delicious brownies that you likely want to share with lots of other people, this is for you!

The recipe is quite simple to make:

1 cup butter

3/4 cup cocoa (it doesn’t specify, but use unsweetened. See next ingredient)

2 cups sugar

4 eggs

1 tsp vanilla extract

1 1/4 cups all-purpose flour

1/4 tsp salt

1. Preheat oven to 350. Grease 8×8 pan. You could do a double batch and put it in an 11×17 pan with a little extra batter

2. Melt butter over low heat

3. In mixing bowl stir cocoa and sugar together. Then add melted butter

4. Add eggs and vanilla then stir again

5. Add flour and salt and mix until smooth

6. Bake for 40-50 minutes until brownies begin to pull away from the sides of pan (I also test with a toothpick so it’s not just raw batter in the middle)

7. The hardest part: let cool for a while before cutting.

Can’t believe I’m eating Brussels spouts…

I remember as a kid my mom planting Brussels sprouts (or, as my husband is now telling me to call them, Belgium sprouts. And I want to just call them BS) in our home garden. 🙂 I don’t think I liked them, but it’s possible we never even cooked them. And I don’t think I’ve had them since, until this year when we got them in our CSA (Community Supported Agriculture. Basically a local farm) box and I really wanted to try and do something with them. Conveniently our CSA also referred us to this local blog posting about a recipe for Brussels sprouts. And it’s completely vegetarian (though, not vegan, as they claim, since it has honey in it. But you could easily swap out agave nectar for the honey to make it vegan). I love quinoa and was excited to have a recipe to use more of it, since it’s so easy to cook and is super healthy for you.

So, I tried the recipe. The first time I made it, I followed the roasting time and didn’t check it as it went. Bad mistake. I burned the heck out of the Brussels sprouts. So, the second time I turned down the oven to 375 (since we were baking winter squash at the same time) and actually only roasted them for a little over 30 minutes and they were perfect. And I had just enough white and red quinoa to make a mix of that. I thought it turned out great. And yes, I can’t believe I actually like Brussels sprouts (but still don’t like B.S.). 🙂

Belgium sprouts and quinoa. Yum!