The last time I posted a recipe on this blog was March 19, 2012. That was kind of a long time ago. Nearly a year. I honestly don’t know why I stopped. This is something I enjoy. I love to cook. I love to take pictures. I love to talk about myself. So what happened? I would blame it on moving and being busy raising a tiny human, but we all know it’s pure laziness and procrastination. (I excel at both.)
Anyway, I had a point, or really more of an announcement. I’m coming back. In the next week or so I’ll be churning out more sub-par food pictures along with sketchy recipes that your kids will either love or launch in your face with alarming accuracy.
Throw everything in a food processor and blend until well combined. Scoop mixture into a bowl and shape into 20 small patties. Brush both sides lightly with olive oil and place on a lined baking sheet. Bake in a 400 degree oven for about 20 minutes, turning over half way through.
This yields a lot of falafel so feel free to cut the recipe in half.
Cucumber Tomato Salad
1 cup English cucumber, diced small
1 cup tomato, seeds removed and diced small
1 cup chickpeas
1 heaping teaspoon fresh dill, minced
1 tablespoon olive oil
2 teaspoons balsamic vinegar
salt and pepper to taste
Mix everything together and let the salad marinate in the fridge for about an hour before serving.
Cook the couscous according to the package directions and serve with hummus.
You can throw the leftovers in a wrap for a delicious and easy lunch the next day. It’s great for a kids lunch box with an ice pack because falafel tastes just as good cold as it does warm.
Jarred sauces often hide added sugars and sodium, plus they taste disgusting.
This sauce can be made in a flash (thanks, food processor!) and it goes with everything Italian. Use it as a dipping sauce, on pizza, or in pasta dishes.
You can even boost it’s nutritional content by adding all the veggies your picky eaters won’t touch. Just throw them in the food processor and cook them into the sauce. Easy peasy.
1 (28 ounce) can of whole peeled tomatoes
1 (14 ounce) can of petit diced tomatoes
3 tablespoons of tomato paste
1/4 cup of fresh basil
1 tablespoon of garlic, chrushed
1 tablespoon of good quality olive oil
Throw everything (except diced tomatoes) in a food processor on high for a minute or two. Transfer sauce, along with diced tomatoes, to a large sauce pan or pot and simmer for 30 minutes, stirring occaisionally. Salt and pepper to taste.
As far as tomato sauces go, the longer they simmer the better they’ll taste. If it tastes too acidic add a pinch of brown sugar, or alternately, if it tastes too sweet add a dash of vinegar. If it starts getting too thick then add a little water.
If you’re going to add extra veggies you’ll want to process them before starting on the sauce. The goal is to get about a cups worth so add whatever you have on hand. Carrots, bell peppers, mushrooms, zucchini squash, and eggplant are all good choices. Just remember to either steam them before you puree them, or if you puree them raw, saute them for a few minutes before adding them to the sauce.
This recipe also freezes great, so while you’re at it, make a double or triple batch. It’s great for nights when you are rushed or just feeling lazy.