The Glorious Taco

I'm not sure I would be alive without tacos. I love breakfast tacos, meat tacos, and even my latest healthy lentil tacos. I might shrivel up and die if there were no such thing as tacos. So when you get a chance today, hug a Mexican. Tell them THANK YOU for their ingenious contribution to your menu.

I have found that everyone does Taco Night a little different. Being that I used to be a young kid who barely knew how to boil water when I got married, I figured I would share what I know about tacos - just in case someone out there needs to know... even though it seems really too easy to take up recipe-blog space. Who knows, maybe it might give someone out there who already knows how to cook some new ideas, too.

We make tacos about once a week or once every other week. I usually alternate them with Cheese Enchiladas or some other Mexican dish so that we can at least have Mexican (or Tex-Mex) one night a week.

FOR THE MEAT EATERS:

Everyone should know how to make tacos.

lean ground beef cooked with chopped onion
McCormick Taco Seasoning
pan-fried flour or corn tortillas (with butter or oil)
chopped lettuce
chopped tomato
shredded Mexican style cheese
sour cream

Serve with:
refried beans
Spanish rice

FOR THE BREAKFAST FANATIC:

Breakfast tacos are probably what Jesus eats now that he's in heaven.

eggs
butter
crisp thick bacon (fat chopped off)
pico de gallo (mixture of chopped onion, tomato, cilantro and jalapeno)
shredded cheese
warm, pan-fried flour tortillas (fried with a touch of butter)

Optional:
Salsa

FOR THE VEGETARIAN OR HEALTH-NUT:

A cow doesn't have to die for you to enjoy the yummy taste of a taco for dinner.

Lentil-Rice Casserole (with the right seasoning blend it subs as the meat)
Seasoning: Cumin, Coriander, Garlic, Salt, Pepper, Chili Powder, Jalapeno Tabasco, Onion, Cayenne...
pan-fried flour or corn tortillas (with butter or oil)
chopped lettuce
chopped tomato
shredded Mexican style cheese
sour cream

Serve with:
Dessert (because you saved some calories, right?)

Note: All tacos taste good with sweet tea. Not too sweet. Even breakfast tacos. Trust me. I know these things first hand.


Next up... what to do with Taco Leftovers...


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Technorati Tags: Food, Texas, Mexican, Meals, Spanish Rice, wonderful, Southwest, Recipe, Delicious, Side-Dish, Eat, Rice, Cook, Cooking, Tex-Mex

Fried Green Tomatoes (Mmmm Good)

Aren't they pretty? Just like my new blog design. Yes, go ahead and say it. You love it, don't you?

If you don't live in Texas, chances are you may not have any green tomatoes handy. I'm not known for my timely recipes around here. In fact, I'm not known for even posting monthly. But all that is about to change, folks. So here's a delicious recipe for you (by Carrie) and a promise that I'll be ever more present with the recipe production over here. After all - I'm being forced to get more domestic by this dratted economy. So I'm sure to be spending more time in the kitchen and finding more recipes that need to be added to my 'collection'.

The following recipe is one I snatched up from The Gremlin Wrangler in a pinch. I had over 40 green tomatoes and didn't want to waste them. Her photos and tips were the bomb. Even mom (who helped fry them) was impressed.

Be sure to let Carrie (who's getting all 'I'm not going to blog any more cuz I'm in a funk' on us today) know that you love her when you try her recipe. The sooner the better. We need to prevent her from taking herself and her comfort food recipes away from the blogosphere.

And CARRIE: If you are listening. I'll come and find you if you take your blog down and erase this recipe. You better leave this one up. There are a lot of people down here in the South that take fried green tomatoes pretty seriously. I'm just sayin'.



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Technorati Tags: recipes, tomatoes, southern, dinner, cooking, food, life, green, delicious, vegetables, fried+foods

Green Bean Casserole Anyone?

I've shared my green bean recipe before (well, actually it is Richard's recipe to begin with). My husband hates the traditional GBC (Green Bean Casserole), but my mother LOVES it. We make the old fashioned kind AND a few varieties around here. I enjoyed this post during the holidays at Blog Her. I know it is really belated, but I had it in draft mode in here and forgot about it until Spring. I love green beans in the summer months, too - so here are a few really early recipes for next Thanksgiving OR a few somewhat early recipes for this summer's green bean crop! Whatever floats your boat.


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Technorati Tags: Green Beans, Side Dish, Cooking, Veggies, Eat, Food, American, Recipes, Casserole

Chilied Corn

I can't take credit for this one, but I certainly wanted to keep a copy of it here lest it should disappear from the net one day. I absolutely love this corn (spicy foods are my language). If you have some spice wimps in your house, go easy on some of these spices and peppers! The flavor is wonderful. What a great way to spice up your corn for Mexican-food night! Now we don't always have to eat beans and rice with every Mexican meal.

INGREDIENTS:

• 16 oz bag of frozen corn -or- 2 cans, drained
• 1 small can of roasted red chiles, finely diced
• 1/4 teaspoon cumin
• 1 teaspoon chile powder
• 1 teaspoon serrano chile, finely diced
• 1 tablespoon oil
• salt to taste

PREPARATION:

Heat oil in a large saucepan over medium heat. Add in corn and let it heat for 5-10 minutes. Sprinkle in seasonings and chiles and cook for an additional 5 minutes. Salt to taste.

* My note: You can also add some cheese and milk to lighten the spice up and make it more like a casserole. I knew a BBQ place in Houston, TX that served a corn mixture like this with a tad of milky cream and cheese in it. It was delicious!


Original recipe from About.com


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Technorati Tags: Corn, Side Dish, Cooking, Veggies, Eat, Food, Mexican, Recipes, Southern

Vermicelli with Parmesan

The Medieval Cookery site has a great recipe for making vermicelli with parmesan and butter. This goes well with any meal as a side-dish... and if you are like me, it also doubles as comfort food when you are by yourself and have to cook something quick just for one. I love pasta and cheese. Consider this a medieval mac-n-cheese dish.

While this recipe is far from exciting, it is simple to make and just about anyone will like it.

* vermicelli
* chicken broth
* parmesan cheese
* butter
* saffron

Boil vermicelli in broth. Drain and add butter, saffron and cheese. Serve hot.

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Technorati Tags: Noodles, Pasta, Cooking, Side Dish, Eat, Food, Easy Cooking, Recipes, Italian, Vermicelli

Unpredictable Pasta Salad

Pasta Salad is really a personal thing. There are so many ways you can make it and all of them are wonderful. It goes perfect with sandwiches and green salads. It is MUCH better for you than greasy potato chips! Pair it up with some fruit (a sprig of grapes) and some sweet iced tea and you have a delicious light meal for lunch.

Here is a quick list of ingredients that you can mix and match (use them according to your own tastes) to create a unique pasta salad that you can call your own:

GENERIC
2 tbsp. olive oil
pasta (spirals or any tube-shaped pasta works well)
chop tomato (or halved grape tomatoes)
onion (chopped red onion or green onion)
salt (garlic salt is my favorite, celery salt is good also)
garlic
vinegar (just a dash)
dill
beans (kidney, chick-pea, red beans, etc.)
fresh veggies (slivered bell peppers, broccoli, cauliflower, shredded carrot...)
Sugar (just a dash)

ITALIAN or GREEK
basil
rosemary
feta
chopped olives (or whole, pick your favorite flavor!)
pepperoni
grilled tuna
Capers

AMERICAN
cheese (shredded or cubed)
nuts (almond slivers, roasted pine nuts or roasted chopped pecans)
ranch packet (this may have MSG - as most ranch dressings do)
pepper (fresh ground or red pepper flakes)
bacon
grilled salmon, or grilled chicken
dry mustard powder or Dijon mustard

INDIAN
curry powder
golden raisins
Zante currants
turmeric
coriander powder

I would NOT try to add everything on this list or you would get flavor OVERLOAD - just pick and choose the things that sound good together. Go with an international theme or be generic. Even with only a few ingredients, you can still have a tasty finished product!

Oh, think of the things you can create with a simple bowl of pasta!


Technorati Tags: delicious, vegetarian, salad, side dish, lunch, food, pasta, recipe, veggies, experiment, recipes, potluck, vegetable, yummy, cooking, healthy

Greek Lentil and Orzo Salad with Pita Crisps

I just made this because I didn't want a meaty meal and I was in a hurry (not to mention that lentils and orzo make a very affordable meal per portion). We're packing for our holiday vacation today and the house is a wreck. This hit the spot and the kids actually loved it - despite the fresh onion and red bell pepper in it. The sauce and feta on top is the trick. With the pita chips, the whole meal becomes a fun and festive Greek "dip"! Follow these easy steps to a QUICK meatless Greek meal.

Pita Crisps
2 pita pocket breads
nonstick cooking spray

Salad
1 tblsp olive oil
1 clove garlic, minced
3/4 cup dry lentils, rinsed
2 cups water
1/2 tsp salt
1/2 tsp garlic salt
1/8 tsp ground black pepper
6 oz. (3/4 cup) uncooked orzo or rosamarina (rice shaped pasta)
1/2 cup coarsely chopped green bell pepper
1/4 cup sliced kalamata or ripe black olives
1/4 cup coarsely chopped red onion
Dash each or to taste after done cooking (after draining): cumin, garlic salt, cayenne pepper, pepper, garlic powder, coriander, and parsley flakes.

Dressing and Topping
3/4 cup plain yogurt
1/2 cup shredded cucumber, well drained
1/2 tsp dried dill weed
dash salt and celery salt
1/2 cup crumbled feta cheese (I use sun-dried tomato & basil flavored feta)

Instructions
1. If you make your own pita crisps, you can use this step. If you have a bag of Stacey's Pita Chips, you can skip this step!... Heat oven to 375 degrees F. Cut each pita into 6 wedges. Separate each wedge into 2 layers. Arrange wedges, rough side up, in single layer on ungreased cookie sheet. Spray generously with nonstick cooking spray (I would use a brush with olive oil rather than spray). Bake at 375 F for 10 minutes or until crisp and lightly browned.

2. In large skillet, heat oil (I used a tad bit more - see step 6) over medium heat until hot. Add garlic and lentils; cook and stir 3 to 5 minutes or until lentils are golden brown. Add water, salt, garlic salt, cumin and pepper. Cover; cook 20-25 minutes or until lentils are tender but NOT mushy, stirring occasionally.

3. In medium bowl, combine yogurt, cucumber and dill. Mix well and set in refrigerator to chill and allow flavors to blend while you continue cooking.

4. Chop veggies (onions, bell pepper, olives) and set aside.

5. Cook orzo to desired doneness as directed on package (this only takes about 7 minutes and I would coat with a dab of butter or olive oil if you have to set them aside because the pasta 'grains' tend to stick). Don't overcook - no mushy orzo! Drain your pasta and set aside until lentils and veggies are ready.

6. Drain off any excess liquid from lentils after you have tasted a few and they are tender enough to eat, but not splitting and mushy. I had to boil mine for about 2 minutes after I let them simmer 20. I also used a tad bit extra of olive oil (maybe an extra 1/2 tblsp), and it came in handy when I mixed the rest of the ingredients together to use the oil left in the pan. Turn off the heat entirely and use the lentil pan to mix your ingredients. Touch up seasonings (see last item on ingredient list for salad).

7. Put serving portions on plates and line outside of plate with pita chips. Serve each portion with a generous spoonful of sauce and a tablespoon of crumbled (with fork) feta on top. Scoop up meal with pita chips or eat with fork. You could also pack a warm fresh pita with this mixture and eat it like a Greek burrito. YUMM!!!


Altered recipe from Pillsbury Classic Cookbooks - Apr. 1997 - #194 - "Pasta Beans & Rice Cookbook" (from grocery store check-out line).

Technorati Tags: Delicious, Vegetarian, Cuisine, Dinner, Lunch, Food, Quick Meals, Meatless Meals, Pasta, Cooking, Recipes, Greek, Lentils, Greek Food

Lentil-Rice Casserole & Burritos

This sounds really weird. I'll admit it. A friend gave me this casserole recipe because we were broke and needed cheap ideas for meals and it took me a year or more to actually TRY it. I just couldn't imagine lentils tasting good in a burrito. Well, Kelly... I'm sorry for my lack of faith in you! It tastes great. My husband could not believe how good it was - considering it was a meatless burrito! The only thing we changed up is the amount of spices. We like a little more spice in our Mexican tasting dishes.



Ingredients

2 cups water
1.5 tbsp oil
1 cup chicken broth (if you use a whole can, subtract a little of the water)
1 tblsp soy sauce
1/2 cup uncooked brown rice
3/4 cup uncooked lentils
1/4 cup instant minced onion/or onion powder/or 1 sm. chopped and sautéed onion
1/4 tsp Mexican oregano
1/2 tsp thyme
1 tsp garlic powder (or you can used pan-fried minced garlic)
1 tsp garlic salt
2 tsp cumin
1/2 tsp cayenne pepper
3/4 cup grated cheddar cheese
taco stack fillings: lettuce, chopped onion, chopped tomato, chopped cilantro, sour cream, shredded cheese



Instructions

1. Preheat oven to 300 f degrees and gather all ingredients.
2. Blend all ingredients in a casserole dish (except cheese).
3. Bake uncovered for 2-2.5 hours or until tender and water is absorbed.
4. To serve, top hot casserole with cheese and serve OR spoon casserole into pan-fried and buttered flour tortillas and top mixture with cheese - roll like a burrito and serve with black beans on the side.



Faster Instructions for when you can't wait on the oven...

This is usually how we make this dish. I'm not the kind of cook that prepares way in advance (I'm more of the 30 minute meal type).

1. heat oil on skillet
2. pan-fry and lightly brown lentils with garlic and onion
3. add spices
4. add enough water to barely cover the lentils (or about 1 cup)
5. bring to a boil, stir, and cover to simmer for 30 minutes or until slightly tender (don't overcook or lentils will get mushy)
6. cook brown rice as instructed on package
7. blend rice and lentils together
8. add seasonings to taste (sometimes cooking the lentils washes out the seasoning - I even like to keep some seasoning on the table to add right in the tacos)
9. pan fry your tortillas and wash and chop your veggies to lay out on the table
10. let everyone create their own tacos with a choice of your fillings in separate bowls on the table (we love to get out the fancy serving dishes for this and make it pretty)



Recipe from my friend Kelly.

Technorati Tags: Food, dinner, burrito, recipes, easy meals, Mexican food, beans, lentils, rice, lunch, quick meals, cooking, cuisine, yummy, vegetarian, thrifty, cheap meals, casserole

Home Made Cheese Enchiladas

This is my altered recipe that was originally given to me by a friend named Fallon. She's married to a Mexican man and shared her trade secrets with me about how they make cheese enchiladas. I adapted the recipe to fit our family's tastes. When we don't feel like eating meat, this is usually the thing I want to make. My husband really likes the Pappasitos (a restaurant chain in TX) enchiladas better (because they are dripping with processed Velveeta cheese). I refuse to make them out of that since it is awful for you (ok, every now and then we might sneak some Velveeta in) but he says he likes this recipe a lot also. He is known for judging his Mexican restaurants by their enchiladas, so I take that as a compliment (he's a picky enchilada-man!). I really love these enchiladas. I hope you'll let me know if you try them and like them! Be sure to stop in and leave a comment in my comments section.

NOTE TO CHEF: Please start this recipe with the enchilada SAUCE! You will want it to simmer while you fry the tortillas. It is a two-part recipe. The sauce recipe came from the internet. My daughter looked it up for me (she's only 7!) and wrote it down and brought it to the kitchen. We tried it and liked it... and have made it many times since. Whoever came up with it, THANKS! If you are only making 10-12 enchiladas, you might save half of the sauce for the next time in a jar in the fridge. That is what we do. It makes enough for two meals for us.

INGREDIENTS FOR SAUCE:

• 2 tblsp Oil (we use corn or vegetable)
• 2 tblsp all purpose flour (a bit more if you like it thicker)
• 2 tblsp chili powder (YES, I do mean TABLESPOONS)
• 1/2 tsp ground cumin (This part is the TEX-MEX part!)
• 1 can tomato sauce (8 oz)
• 2 cups water
• 1 tsp salt
• 1/4 tsp garlic powder
• dash of cayenne powder (optional and only if you like it HOT)

INSTRUCTIONS FOR SAUCE:

Heat oil in medium (2 quart) sauce pan. Open your can of sauce and pour into small bowl. Add cumin, garlic powder and salt to the sauce and stir. Set aside. Pour water into a 2-cup measuring cup and set aside. You are preparing the ingredients so that they are available BEFORE you start cooking because if you don't - you will burn the sauce. In another small bowl, add the flour and chili powder.

Pour flour and chili powder mixture into hot oil and cook for one minute as you stir. Immediately add water, stir. Immediately add sauce mixture, stir well. Continue to stir until you see no more lumps while you bring to boil. Reduce heat and simmer (stirring occasionally) for about ten minutes.


INGREDIENTS FOR ENCHILADAS:

• pre-cooked meat if you desire (you can add shredded beef, chicken or pork; we don't)
• 10-20 corn tortillas (depends on the size of your pan and family!)
• 2-3 cups enchilada sauce (see above recipe for sauce)
• finely chopped onion (optional)
• oil for frying (corn or grapeseed)
• 2-2.5 cup(s) of cheese (Mexican blend or use Colby/Monterey Jack*) grated
• cooking spray
• paprika

*NOTE TO CHEF: The better the cheese you use, the better they will turn out. Using top quality Monterey Jack will greatly improve the flavor and reduce the amount of grease created. I find it hard to resist ANY cheese, however... so it won't ruin it if you only have cheddar! Go ahead and make them anyway!

INSTRUCTIONS FOR ENCHILADAS:

Preheat oven to 350F.

In a large frying pan, heat the oil and fry one or two corn tortillas at a time. You will have to add additional oil as the tortillas soak it up while frying. Be as sparing as you can without letting the tortillas burn. Don't let them be too soft or they will melt into mush while you bake them later. Not too hard, not too soft. Set them aside on a paper-plate lined towel as you go. Cook as many as twenty and as few as ten (depending on how large your pan is, how much cheese you have for filling and how many enchiladas your family will eat). I usually cook 10-12 (we have a family of four and usually eat AT LEAST two-three enchiladas each).

Open your grated cheese bag (or grate your cheese yourself - you GO GIRL!) and pour it into a small bowl. Make an "enchilada-making assembly line". A bowl of cheese (only use 3/4 of it inside the tortillas as you'll use the rest on top of them), a plate of tortillas, a small dish of finely chopped onion (or sautéed onion), a pan of enchilada sauce, and an enchilada-baking pan (or large foil throw-away pan - we have one we continue to use and wash!).

TORTILLA STUFFING PROCEDURE: Open one tortilla, smear a line of enchilada sauce down middle, drop a sprinkle of onion (optional) and a dash of paprika down middle, put a line of cheese down middle, ROLL and place seam-side down on baking pan. TIP: If tortillas don't cooperate, have a kid hold them down until the pan gets full and there are enough to fill it and keep rebellious tortillas from popping open! REPEAT PROCEDURE for all of your tortillas.

TORTILLA TOPPING PROCEDURE: Sprinkle dash of onion (optional) over the mid-section of all your tortillas. Pour enchilada sauce over the entire thing starting with a line down the middle. It's ok if there seems to be too much sauce. Some of it will bake out in the oven. Sauce is your friend. Top the whole thing with as much cheese as you like.

Bake for 15-20 minutes (depending on how hot your oven is) or until bubbly.

Goes great with a can of black beans or refried pinto beans and Spanish rice.... But then, is there anything that doesn't go well with Spanish rice? We always serve it with iced tea, too.


Technorati Tags: Food, Texas, Mexican, Meals, Enchiladas, Sauce, Southwest, Recipe, Delicious, Southern, Eat, meatless meals, Cook, Cooking, Tex-Mex, cheese, vegetarian

Lasagna Roll-Ups Florentine

Cannelloni alla Fiorentina sounds so much better. This recipe is a favorite of mine, but we don't eat it that often due to the RICHNESS of it (and the fact that my husband is lactose intolerant - poor thing). It is HEAVY on creaminess and makes you melt into your chair it is so good. My daughter and I both agree that the world would be a sad place indeed - without ALFREDO sauce. The home-made Alfredo in this recipe is wonderful... and because it is meatless, even a vegetarian can enjoy it without guilt!

INGREDIENTS:

• 8 or 9 lasagna noodles, cooked as package directs (butter them afterwards to keep them from sticking


• 2 tblsp butter


• 1 tblsp flour


• 1.5 cups half & half


• 1/2 cup freshly grated parmesan cheese (no powdered stuff)


• 1/8 tsp pepper


• 1 15 oz container of ricotta cheese (I use lite)


• 1 10oz package frozen spinach (thawed and drained well)


• 1 cup (4oz) shredded mozzarella cheese


• 1 egg


• salt and pepper to taste


• chopped fresh parsley for garnish (optional)

INSTRUCTIONS:

• Melt butter on med-low heat in medium saucepan, then stir in flour and smooth


• Gradually add half and half cream and mix well


• Stir in parmesan, pepper and nutmeg and heat through


• Remove from heat or continue to stir on low/simmer - don't let it burn on bottom


• Preheat oven 350 F


• In medium bowl; combine ricotta, spinach, mozzarella, 1/4 cup parmesan, egg and another dash of pepper and salt - stir well


• Stretch noodles out one by one and spread two spoon fulls of filling (about 1/4 cup or so) across each noodle before rolling them up into a spiral


• Place rolled, filled noodles in greased large casserole or foil pan


• Repeat filling and rolling for each noodle until all filling has been used


• Pour Alfredo sauce all around and in-between roll-ups


• Bake about 35 minutes or until hot


• Sprinkle with fresh chopped parsley if desired and serve

It goes great with salad, olives, and cold iced tea... at least that's what we're having it with tonight! ENJOY!!!

Recipe from ~ Classico Pasta Sauce: Italian Foods to Savor (another one of my favorite little grocery-store check-out line purchases!)


Technorati Tags: Food, Vegetarian, Alfredo, Dinner, Noodles, Spinach, Tuscany, Recipe, Delicious, Italy, Eat, Cooking for Company, Main Dish, Cooking, Italian

Fast Greekie Frittatas

I know this is going to sound really weird, but when I'm in the mood for something really quick that is healthy (and warm), I usually want a Frittata. Tonight, I cooked up one without a recipe that I thought I would share with you... because it was tasty and I wanted to remember the recipe later for myself. The frittata I made tonight resembled a warm Greek Salad because of the capers and Feta Cheese. The noodles turned out crunchy on the edges (which I absolutely loved), and the shallots are wonderful. I put my spices on after cooking - just a sprinkle of each on top... but you could add them while the eggs are cooking in the pan. This is by no means a dish for company. It is rather ugly... and my kids HATE it... but they will eat it in a pinch. I have usually made it with more veggies than this, but tonight, I didn't have many... and there's a layer of ice outside on the streets!

Ingredients:
Leftover Japanese Buckwheat Noodles (this is where the healthy comes in... white noodles are BAD for you)
2 Eggs
Fresh Parsley
1 Shallot
Feta Cheese
Sprinkle of capers
Butter (about 1 tblsp)
Spices (listed below)

Instructions:

Butter the bottom of a large skillet (warm the skillet to Med-High or Med and smooth a pat of butter across the bottom of the pan until it is all coated). Toss in your previously cooked buckwheat noodles, the parsley, the chopped shallot and let sizzle while you occassionally stir. Sprinkle on a teaspoon or more of capers and some Feta (to taste). Add your spices unless you want to do that at the table (since the eggs are going to cook rather quickly at this high heat). After you see some noodles getting a bit crisp and the shallot start to get opaque, pour the two eggs (lightly beaten) on top of the mass of noodles (which you can gently push inwards to make a more compact mass for your "omelet"). When the egg starts to brown on the bottom, flip the frittata over and cook on the other side until slightly browned and all egg is cooked through.

Transfer to plate and sprinkle with following spices (if you didn't add them during cooking):

Spices:
Cayenne Pepper
Ground Black Pepper (fresh is best)
Celery Salt
Garlic Salt
Paprika
Sumac (if you have this - has a lemony-paprika flavor)

Enjoy your very quick, slightly Greekish meal! If you liked this recipe, you can try other frittatas... it's kind of like an Italian Egg Sandwich/Quiche of sorts... one for every ingredient combination you can think of. I was thrilled when I came across them a few years back in one of those grocery store cookbooks. I've been making them ever since.

Technorati Tags: Delicious, Vegetarian, Cuisine, Dinner, Lunch, Food, Quick Meals, Italian Cuisine, Eggs, Cooking, Recipes, Frittata, Yummy, Greek Food

No More Boxed Falafels

No mystery here... Falafels are the "Veggie Burger" of the Mid-East. Sometimes served as balls, flattened ovals, or patties, they are always delicious. They are a quick meatless meal for week-nights, and yet fancy enough for company. This recipe has made them a cinch to make from scratch as well!

After moving out of state, we had a hard time finding our favorite mix, so I started looking for a recipe to see if I could come up with a home-made version of one of our favorite meals. I found this recipe after a lot of researching (comparing recipes from the internet with each other), and I have made it three times now. Every time, the falafels have come out great. I made it with the sauce once, and the sauce was also good. I also like to make a Lebanese Yogurt Sauce to use on the falafels - which is what I used tonight. My husband has told me that (although the Telma brand falafel mix is great) he wants me to make them fresh from now on. I'd say that means this recipe is a winner!

I'll post the Lebanese Yogurt Sauce recipe later. I have a stack of recipes a mile high on my desk... maybe I can get to them all this week.



Sean's Falafel and Cucumber Sauce

Submitted by: Sean (on Allrecipes.com) - THANKS SEAN!
"This is a great recipe for falafel. Everyone that I have made it for loves it. Yum!!"

Original recipe yield: 4 servings.

Prep Time:20

MinutesCook Time:10

MinutesReady In:1 Hour

Servings:4

-------------------------------------------
FALAFEL INGREDIENTS:
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying

SAUCE INGREDIENTS:
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise

-------------------------------------------
DIRECTIONS:
In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.

In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.

Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. (I might add here that if the oil starts to foam, you might drain the skillet and start with fresh oil. This usually happens half way through the falafel cooking and you may have some burnt pieces on the bottom that need to be discarded as well.)

In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.

-------------------------------------------

The sauce above is similar to TZATZIKISAY (pronounced: za-ZEE-keeA) flavorful, versatile Greek cucumber sauce that often accompanies gyro; made with yogurt, grated cucumber, olive oil, minced garlic, and fresh mint or dill. You can use this sauce, or Lebanese Yogurt Sauce (or any other sauce you may prefer). We like to eat our falafels with thinly sliced kosher dill pickles (spicy pickles also work well), lettuce, thinly sliced tomatoes, and thinly sliced red/purple sweet onion.

Technorati Tags: Delicious, Vegetarian, Cuisine, Dinner, Lunch, Food, Middle Eastern, Arabian Cuisine, Lebanese, Cooking, Recipes, Sauce, Yummy, Greek Food

Lasagna Roll-Ups and Salad

Here's my impress the crowd meal. My husband made this recipe for 30 people at my kiddo's last birthday party and everyone raved about it.

You young married cooks take note: This recipe is a MUST HAVE if you've been serving your man boiled chicken or hamburger helper! If it doesn't impress him, you'll have to buy something from Victoria's Secret and give up on cooking! Ha!


The recipe is from an older supermarket cookbook called "Best Recipes: Dalla Casa Buitoni - Contandina Italian Cooking - Quick, Easy, Delicious" - Long name, but priceless little soft-back check-out line recipe book! I can't tell you how many meals have been saved by grocery line cookbooks in my house!

Lasagna Roll-Ups

INGREDIENTS:
1 lb mild Italian sausage - casings removed

1/2 cup chopped onion

1 clove garlic (minced)

1 1/3 cup (12 oz) can Contandina tomato paste (the brand counts!)

1 2/3 cup water

1 tsp dried oregano leaves crushed

1 egg

1 pkg. (10 oz) frozen spinach, thawed and squeezed dry

2 cups (15 oz) ricotta cheese

1 1/2 cups (6 oz) shredded mozzarella cheese DIVIDED

1 cup (4 oz) grated parmesan cheese (not the powder!)

1/2 tsp. salt

1/4 tsp. ground black pepper

8 dry cooked and drained (kept warm) lasagna noodles (whole wheat is really awesome - try Hodgeson mills brand)

INSTRUCTIONS:
In a large skillet, crumble and cook sausage. Add garlic and onion and cook until no longer pink. Drain. Stir in tomato paste, water, oregano and basil; cover. Bring to boil. Reduce heat to low; simmer, uncovered, for 20 min. In medium bowl, beat egg lightly. Add spinach, ricotta cheese, 1 CUP mozzarella cheese, parmesan cheese, salt, and pepper. Spread about 1/2 cup cheese mixture from bowl onto each noodle and roll up into a spiral. Place seam side down in 12X7.5 inch baking dish (lasagna pan/cake pan). Pour sauce over rolls; top with REMAINING mozzarella cheese. Bake in preheated oven at 350 degrees F for 30/40 minutes or until heated through with melted cheese on top.

We serve this with a salad (chopped broccoli heads, chopped cauliflower heads, chopped green onions, chopped tomatoes, chopped avocado slices, Italian dressing from a powdered mix), cold black olives in a side dish, stuffed mushrooms - my husband makes these (optional), and a pre-packaged (frozen) baked Italian French loaf with butter and seasonings cooked in the oven.

This meal is a crowd pleaser!

Adaptable and Delicious Asian Fried Rice

I stole this recipe from someone who stole it from someone else. I love to make fried rice. Any time we have leftover white rice from eating out, this is what we do with it. We sometimes just make it at home with our own white rice, too. I like the longer grained rice (basmati especially). But remember, the rice must be pre-cooked and chilled before you start... that is the secret to great fried rice! I am not sure how exact this recipe is. I have adapted the recipe as we have continued to make the rice. I usually don't use it at all anymore, but make it from memory (and sometimes we ad-lib and create something similar, and yet not exactly the same). Here is the original Fried Rice recipe we started with (my notes in parentheses)...

"Thai Star Thai Fried Rice"

INGREDIENTS:

1 Tbsp. Vegetable Oil (you can use peanut oil also, which I use often)

1 Egg (we like 2 eggs or more - that is my favorite part... and we sometimes just use egg and no other meat)

1 breast of chicken cut into small pieces (can use other meat if you desire, or tofu)

1 tbsp. chopped onion (can also add green onion if you like it in addition or as a substitute)

1 tbsp. chopped tomato (this is distinctly Thai... is not usually found in Chinese Fried Rice. I only use when eating other Thai dishes, and prefer without it, honestly)

1 cup COLD COOKED RICE (if you are in a hurry, cook your rice and throw it in the freezer for a quick cool-down before frying)

1/2 tsp. sugar (other recipes I have call for brown sugar instead of white. I prefer to use PALM SUGAR. Palm sugar is delicious in the rice, and tastes very natural. I add more than a teaspoon, usually... depending on how much rice. Taste as you go and add more if it is not sweet enough.)

Assorted chopped vegetables to taste (can use frozen also - we use different ones depending on what we have, what type of foods we are eating with it, and what we feel like... our usuals are small heads of broccoli, frozen peas, green onions, small slices of celery, slivers of baby carrot cut long ways, etc. When we do Chinese type rice, we add Water Chestnuts and Bean Sprouts... and like I said earlier, when we do Thai, we sometimes add in the tomato chunks, or we pan fry large slices of tomatoes and serve along side rice like the Thai restaurant we love does)

Dash of Pepper

Soy Sauce (I love soy, so I add quite a bit and my rice is somewhat darker than my husband's. He prefers it lighter and less salty. We usually get a nice big metal can of soy as it pours nicely and will make quite a few plates full of fried rice!)

Other Ingredients not listed in this recipe that we like:

dash of Oyster Sauce (use sparingly, but it does add a nice flavor, even though it sounds horrible!)

dash of Fish Sauce (use sparingly, especially if you make a Thai or Vietnamese version of fried rice - they put fish sauce in their version at the restaurants usually)

Clove of Garlic (this actually does make it taste better, but don't use more than 2 cloves - we use about 1)

Thai Kitchen Spicy Thai Chili Sauce (serve on the side if you have someone who loves hot stuff), diced red peppers (if you are a bell pepper lover)

yellow onion instead of white (adds more tang if you like the onion taste in it)

salt (if it lacks something after cooking, you can always try a bit more soy or just some plain ol' salt!)

HEATHER's INSTRUCTIONS:
Cook rice and put in fridge/freezer to cool
heat your oil over medium high in wok or large skillet
scramble your egg/s in the oil until well done (we like ours browned a bit on the edges)
remove egg and throw on your meat - cook until done
throw in your veggies to sear/cook them until they are the desired consistency
add your egg back in
add your rice (add a bit more oil if you need to)
add your soy, oyster sauce, fish sauce, sugar (whichever kind you chose), pepper, salt, garlic, etc. - as fast as you can get it all in the pan!
keep stirring, taste rice, add more of whatever you think is "missing" from the taste test. :)

Pretty soon, you'll have your own favorite recipe from this recipe base just like we did!

BUT REMEMBER.... THE *SECRET* TO GREAT FRIED RICE: COOK RICE AHEAD OF TIME AND REFRIGERATE UNTIL COLD BEFORE PUTTING INTO FRYING PAN!!! This also came from a Vietnamese co-worker of my husband's. He adds MSG to his rice also, but it is not good for you! MSG is called "sugar" by the Vietnamese according to him. You will get the same effect if you add palm, brown or refined sugar to your rice in a subtle quantity. :) It makes it unbelievably good!

Hope you enjoy!

(original recipe from CopyKat Creations Website @ www.copykat.com)



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Cheese Ravioli with Fresh Tomato and Artichoke Sauce

This is what we had for dinner tonight (6-29-05). It was pretty good. One out of two kids loved it. The one that wouldn't eat the ravioli ate all her artichokes - go figure! My picky eater ate everything BUT the artichokes. Oh, well - can't please everyone, so I'll just please mama! The artichokes we got were marinated in oil and sauce, and instead of adding additional oil, we just poured the artichoke "juice" out of the jar - yummy! I added one of the reviews from Allrecipe.com as well as the recipe. As the reviewer stated below, it is very light and yet fills you up. If it weren't for the bleached flour in the pasta we ate, I would think we had a 100% healthy super!
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Cathy's notes: "This sauce is quick and easy. It goes well with other pasta types such astortellini or penne. I serve this with a good quality, crusty bread."

Original recipe yield: 4 - 6 servings.

INGREDIENTS:

• 2 (9 ounce) packages fresh cheese ravioli
• 1 teaspoon olive oil
• 1 tablespoon olive oil
• 1 pound roma tomatoes - peeled, seeded and chopped
• 1 (6.5 ounce) jar marinated artichoke hearts
• 1/2 cup chopped green onions
• 3 cloves crushed garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons grated Parmesan cheese

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DIRECTIONS: Cook ravioli according to package directions. While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon oil over a medium high flame. Add tomatoes, artichokes, green onions, garlic, salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat. Drain pasta well. Toss pasta with sauce and mix well. Transfer to serving platter. Garnish with Parmesan cheese.

REVIEW: This recipe is a keeper. I made this for a non-vegetarian crowd and it was a huge hit. Very light and filling. I garnished with feta and followed other reviewers advice and simmered the sauce longer. This recipe is all about fresh tomatoes. Don't even think about using canned!

Recipe compliments of Allrecipe.com - Submitted by: Cathy Burghardt