The Best Falafel Salad, Ever!

It is snowing outside.

But inside it is as warm as an Israeli summer.

This was a delicious lunch and perfect on a snow-day like today. I have tried three different falafel recipes in the last month or so and this one was by far the best.

I followed Mark Bittmann's recipe from his New York Times' podcast : Chickpeas in Love: The Minimalist Makes Falafel

They came out perfectly: Light, crunchy and filling. We had them on top of a basic Greek salad.

Delish!

This is my new favorite vegetarian salad. The falafels are packed with protein and plenty of flavor. They were so much easier to make than the other recipes I have tried . There is no flour or oil or egg. So they are good for you too! Just chickpeas, onion, garlic, herbs and spices.

Writing about them is making me hungry again. They're THAT good.

My Roots Are Showing

Italian and Norwegian comfort food:


Spinach-Ricotta Penne



Mushroom and Shallot Spaghetti



Norwegian Cinnamon Buns (Modified Nigella Lawson Recipe)



It has been freezing cold here in Eugene, Oregon for the last week or so.

Sunny and cold.

Warm, comforting, and homey food has been in order. The Italian food was a given, but I also have some strong Scandinavian ties too. So I tried Nigella's Norwegian Cinnamon Buns. Our tummies were very satisfied.

Walrus, J and I took advantage of all this sunshine we've been getting here in rain-central by getting out and soaking in the rays. There are quite a few nature trails up here in the hills and it fun to get all bundled up and head out for a hike. A trace of snow fell Thursday evening as we walked...now that's a perfect winter day!



Spinach-Ricotta Penne
serves 4-6

1 lb box of whole-wheat penne
1 large(12 oz or so) bag of fresh spinach
3 cloves of garlic - finely diced
1 tablespoon of Earth Balance Butter substitute (or reg. butter)
1 tablespoon olive oil
1 1/2 cups of whole milk Ricotta
1/4 cup chopped fresh Parsley
1/4 teas spoon fresh grated nutmeg
salt and pepper to taste

Melt butter in olive oil
Add garlic and saute for a minute to soften
Add spinach and saute( this is a lot of spinach so add a third at a time and saute with garlic to wilt spinach down)
Add salt and pepper to season ( I like about 1/4 teaspoon of pepper and 1/2 to 1 teaspoon of salt)
Cook pasta for 10 minutes or so(just a bit under required -you will continue to cook pasta with the spinach mixture)
Add pasta to cooked spinach to coat
Add ricotta and nutmeg - blend as it melts into the pasta
Sprinkle on chopped parsley

Taste and adjust seasoning as needed.

Enjoy!!

Enough with the pasta, already!

More lazy lady's food.





sorry.

I find that I get into funks with food. I'll be creative and adventurous for a couple of weeks and then, (in Brooklynese)"Forget about it!" I'll throw together a simple pasta with tomatoes and whatever is left in the pantry for a sure thing. Simple and tasty is all I ask.I could eat this same meal for a week and so could my old man. Actually he could eat the same thing for a month as long as it's tasty and prepared by someone else.

Obviously I'm in a post-flu funk right now and all I want is pasta.

Can't say how long this will last, but at least another 3-5 days for sure.

Who knows? Does this happen to you?


What food(s) do you turn to when you get in a funk?

Pantry Pasta:

1 box of whole wheat spaghetti
12 oz chopped tomatoes
half a yellow onion chopped
2 tablespoons of olive oil
7 chopped kalamata olives
3 cloves of garlic minced
half a bag of fresh spinach
cooked and rinsed can of canellini beans
1/2 tsp red pepper flakes
salt and pepper to taste
a nice shaving of Parmesan cheese on top.


You could throw in more beans or some artichoke hearts if you have them around. Anything that is in your pantry that satisfies your comfort zone will do.

Serves 5-6


Drink with whatever you like.

Top Five Foods To Eat When You're Too Sick To Cook:

by Eggs McGeez

1. Pizza

Any kind that suits your fancy. That's right, top yours with tuna and sweet corn, Mr. British Isles! Whatever floats your boat. Pizza has healing properties whatever the topping.

Athough, I do believe the classic Margheretta does have the most effective fever-reducing powers; thin crust, light sauce, fresh mozzarella and basil with a light drizzle of the best extra virgin olive oil.

mmmmmmmm...

Have husband-unit pick it up from local restaurant and clean up that drool, Missy!

2. Pasta

This can be any type of pasta and any sauce combo. It must, however, be one of your favorite combos. This is key.

Husband-unit SHOULD be able to put this together with minimal intervention. Here's what J did last night:


not bad, huh?


3. Chinese Take-Out

This does require a GOOD Chinese restaurant within 10 miles. Have husband-unit pick up the massive assortment of goodies you ordered at the peak of your fever.

move! move! get on it man!

4. Matzoh Ball soup and Chocolate Chip Danishes (or Rugelach).

I know I am getting a bit specific here, but the combination is essential.
Yes, this does require that you live in Los Angeles or New York as I have yet to find a really good deli elsewhere...so we're screwed.

Move on to #5

5. Doughnuts or Cake, or both

Do NOT have husband attempt to make these. These require a skilled hand. Send husband-unit to fancy bakery downtown to pick up said items.



Call me in the morning.


runners-up:

-toasted "everything" bagel with a schmear of cream cheese, sliced tomato and sprinkle of kosher salt.
-pad thai with your choice of protein from that rocking thai restaurant on 7th.
-burgers on toasted buns with the works (again, your choice of "protein")
-anything but plain old soup please.

Some Like It Hot

Jason loves everything about Winter: sub-freezing temps, warm coats and hats, snow, warm fireplaces, hot cider drinks, and most importantly warm, rich, winter food.

This guy loves soups, casseroles and thick, hearty, hot, steaming stews or pot-pies.

So why am I surprised that he went ga-ga over this leek and bean cassoulet from Veganomicon?



I however, wasn't too impressed. In all fairness, I don't think it is a bad recipe. It just isn't for me.

Basically I'm more of an Autumn/Spring kind of gal.

I like soups and I like casseroles. But I prefer the "lighter" variety with seasonal vegetables. I dislike using cornstarch or any other thickening agent in anything. I don't like the gooey texture. I miss tasting the veggies individually.

The biscuits on top were tasty, but again, too heavy for my taste. So I probably wouldn't do well in the Midwest or Eastern Europe. Good thing I live in Oregon...and good thing Spring is just (ahem) 10 weeks away.

Check out my buns!

How obnoxious can I get?









These buns came out a lot better than I had expected. I'm finding many ways to use my original naan bread recipe and I have yet to find something this miracle dough can't do!

I follow the basic dough recipe. Then I shape the buns into 2 inch balls and then flatten them on a cookie sheet. I let them rise for another 30 minutes, then bake them at 350 for 30 minutes. Brush them with a milk or egg wash for the last 10 minutes of baking and sprinkle with sea salt or sesame seeds.

Delish and nutrish!

(That's an Amy's Bistro Burger making its appearance yet again.)

Beverage: An Oregon Pinot Noir or an Oregon Pale Ale.

Music: What goes better with burgers than good old 50's rock and roll? Heck, it's the 50th anniversary of "Great Balls of Fire" - so why not a little Jerry Lee Lewis?

Crunchy-Granola Lady

January is the the health food/health club industry's biggest month. I decided to throw them a curve.

I quit the gym and made my own granola, thank you.

Scandalous!

My little way of socking-it to the man.




Actually it was about time I quit the gym. We had belonged to one of the big national chains and our local club had been bought by another chain more than a year ago. The closest gym from the same chain was up in Portland - 110 miles north of us! A bit of a drive I'd say. I've got my tennie-runners and miles of trails up here anyhoo.


The granola is yet another example of how hippie-dippie I've become since moving to Eugene. Peer pressure I'm sure.

J had a bowl this morning with Oregon blueberries, honey and yogurt from Nancy's and a spoonful of flax seeds on top.

Heaven.

Simple Hippie-Dippie Granola:

4 cups of old-fashioned rolled oats
1 cup of whole-wheat flour
1/4 cup brown sugar
1/2 cup dried fruit
1/2 cup of nuts
1/4 cup honey
1/4 cup of apple or orange juice
1/4 cup of canola oil
teaspoon of cinnamon
zest of one orange


Mix dry ingredients together. Then add wet and coat. Spread onto a cookie sheet that has been lined with parchment paper. Bake for 45-50 minutes in a 325 degree oven. Check and mix the granola around every 15 minutes or so.

Let cool and then enjoy!

Beverage: Hemp Milk!

Music: Here you go kids: