Falafel

 

Ingredients

1 cup dried chickpeas
1 tablespoon lemon juice
3 cloves garlic, minced
1 small onion, coarsely chopped
1/4 cup fresh curly parsley, stems removed, tightly packed
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon baking soda dissolved in 1/4 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of cayenne
Vegetable oil for frying

YOGURT DIPPING SAUCE:

6-ounce container of plain yogurt
3 tablespoons water
1 tablespoon finely chopped fresh curly parsley
1 teaspoon lemon juice
1/4 teaspoon garlic powder

Instructions

Rinse the chickpeas, then soak them in a medium-size bowl in several inches of water overnight in the refrigerator. (we've found the patties won't hold together as well if you use canned chickpeas.)
To make the sauce, whisk together the yogurt and water in a small bowl. Add the remaining ingredients and stir until thoroughly combined. Makes 1 cup.
Drain the soaked chickpeas and place them in a food processor. Add all the remaining ingredients and blend, scraping the sides if necessary, until the mixture is creamy, about 1 minute total.
Heat an inch of oil in a large, heavy frying pan to 375 degrees (a spoonful of the mixture should sizzle as soon as it's immersed). Scoop up a heaping dinner tablespoon of the falafel mixture and gently place it in the heated oil. Place 4 or 5 more spoonfuls in the pan. Fry the patties until they're thoroughly brown on one side, about 2 to 3 minutes, then flip them to brown the other side.
Drain the patties on a plate covered with a paper towel and sprinkle with additional salt, if desired. Serve with yogurt dipping sauce. Makes 16 to 20 patties.

Easy Red Velvet Cupcakes or Cake

 

Ingredients

1 (18 1/4 ounce) package yellow cake mix
2 tablespoons unsweetened baking cocoa
5 large eggs
1/2 cup vegetable oil
1 cup buttermilk
2 (1 ounce) bottles red food coloring (do not reduce amount!)
cream cheese frosting (see Kittencal's Best Cream Cheese Frosting (Extra Creamy Option))

Directions:

Set oven to 350 degrees.

Line 24 regular-size muffin tins with paper or foil liners.

In a large bowl beat the cake mix with baking cocoa, eggs, oil, buttermilk and food colouring for about 2 minutes, scraping down the sides of the bowl occasionally.

Spoon the batter evenly between the muffin tins about two-thirds full.

Bake according to package directions for cupcakes or cake.

Remove from the pans immediately and cool on wire racks.

Spread tops with cream cheese frosting.

Sotanghon Noodle Soup Recipe

Ingredients:

- 2 lbs chicken, cleaned
- 4 ounces sotanghon (vermicelli noodles)
- 1 medium onion, minced
- 4 cloves garlic, minced
- 3 tablespoons onion leeks, chopped
- 1/2 cup celery, chopped
- 5 cups water
- 2 to 3 tablespoons Patis (fish sauce)
- 3/4 cup cabbage, shredded
- 1 teaspoon ground black pepper
- 1 piece chicken bouillon
- 1 piece dried bay leaf
- sliced ginger (optional)

Instructions:

Boil 5 cups of water, add 1 piece of chicken bouillon, and 2 teaspoons of fish sauce.
Put Vermicelli noodles in separate pot of boiling water and let boil until noodles are tender.
Drain noodles in a strainer.
Saute garlic, onions.
Can use frozen chicken strips or cleaned chicken from package.
For the chicken, boil in pot of water until fully cooked. (usually 35- 45 min or until the meat is no longer pink)
After chicken is cooked, shred chicken into strips.
After the 5 cups boiling water simmers, let it simmer.
Add ginger for extra flavor (optional), grounded black pepper, bay leaf, celery, and cabbage.
Add all other ingredients to pot, and stir for 5 min. simmer for 10 min.
Serve it nice and hot!

Thai Peanut Noodles with Chicken Recipe

Ingredients:

12 oz. soba noodles
6 Tbsp fresh lime juice
3 Tbsp low-sodium soy sauce
3 Tbsp reduced-fat peanut butter
1 Tbsp Splenda Brown Sugar Blend (or 3 Tbsp of regular brown sugar)
1 Tbsp vegetable oil
1 cup cooked chicken, chopped
1 small red bell pepper, thinly sliced
1/4 cup scallions, sliced
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
Sesame seeds, as garnish

Directions:

Cook soba noodles according to packaged instructions.
Meanwhile, whisk together peanut butter and 3 tablespoons of lime juice.
Whisk in the rest of the ingredients, including your fresh herbs.
Toss in with the noodles and mix evenly.
Garnish with sesame seeds and cilantro.
Enjoy!

Lentils con Prosciutto

 

INGREDIENTS

1/3 cup extra-virgin olive oil
1 (9 ounce) piece prosciutto, cubed
2 white onions, thinly sliced
Sprig rosemary
2 chili peppers, diced
2 1/2 (15-ounce) cans lentils, drained and rinsed
Pinch salt

DIRECTIONS

Saute prosciutto and onions in a frying pan in the extra-virgin olive oil, rosemary and hot peppers on high heat, until the prosciutto and onions are browned.
Add the lentils to the pan. Cook for a few minutes so that the lentils absorb the flavors of the other ingredients. Add a pinch of salt, but be cautioned that the prosciutto is already quite salty.
Remove the rosemary sprig and plate the lentils. Serve warm or at room temperature.