Falafel

I started trying to make a conscious effort to incoporate more vegetarian dishes into my dinner rotation. This recipe for falafel is my new personal favourite.

Falafel

YIELD: about 24

INGREDIENTS

Salt and pepper

12 ounces dried chickpeas, picked over and rinsed

10 scallions, chopped coarse

1 cup fresh parsley leaves

1 cup fresh cilantro leaves

6 garlic cloves, minced

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

2 cups vegetable oil

DIRECTIONS

Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Process chickpeas, scallions, parsley, cilantro, garlic, 1 teaspoon salt, 1 teaspoon pepper, cumin, and cinnamon in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Pinch off and shape chickpea mixture into 2-tablespoon-size disks, about 1 1/2 inches wide and 1 inch thick, and place on parchment paper-lined baking sheet. (Falafel can be refrigerated for up to 2 hours.)

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat oil in 12-inch skillet over medium-high heat to 375 degrees. E half of falafel until deep golden brown, to 3 minutes per side. Adjust burner, if necessary, to maintain oil temperature of 375 degrees. Using slotted spoon, transfer falafel to prepared sheet and keep warm in oven. Return oil to 375 degrees and repeat with remaining falafel Serve.

Corn Rye Bread

I have been meaning to make a new bread with the rye flour I bought and decided to try Corn Rye Bread. This recipe was so delightful and fun, it instantly made my list of favourite breads.

Some notes, I didn't have vital wheat gluten or bread flour at hand, and used all-purpose. I also substituted honey for the sugar and doudlbed it. I also wondered if making a foil collar would do better than just a plain old cake pan and decided to try the easy route. I made this recipe twice and both times it came out perfect. Definely going to add it to my bread rotations. It tastes great the next day too!

The recipe is written without modifications and has optional loaf sizes (1lb or 1/5lb). It is meant for the bread machine, but it could be easily be done by hand if preferred.

I wonder how this would turn out done in muffin cups!

Corn Rye Bread

Yield: 1 loaf (1lb or 1.5lb)

1lb                      INGREDIENTS       1.5lb 

1 cup                  water                        1 1/2 cups

1 teaspoon          salt                           1 1/2 teaspoons

2 tablespoons     butter                        3 tablespoons

1/2 cup               cornmeal                   3/4 cup

1/4 cup               water                        6 tablespoons

1 tablespoon       sugar                       1 1/2 tablspoons

1 1/2 teaspoons  caraway seeds        2 1/4 teaspoons

1 tablspoon         vital wheat gluten    1 1/2 tablespoons

1 cup                   rye flour                   1 1/2 cups

1 cup                   bread flour               1 1/2 cups

2 teaspoons         yeast                       1 tablespoon

DIRECTIONS

Put first quantity of water, salt, and butter in a small saucepan and bring to a boil. Add cornmeal in a thin stream, stirring constantly. While mixture forms a paste and boils, reduce heat and allow to boil 1 minute longer. Remove fro heat and let cool.

Put cooled cornmeal mixture in bread pan with remaining ingredients in order suggesed by your bread machine instructions. Set for whole wheat, dough stage, and press start.

When dough is ready, punch it down on a lightly floured surface. Shape into a small round. This is a soft dough that will spread out if bake free form. Using foil that is folded into a long strip, make a collar about 7 - 8 inches in diameter for the small loaf, and 9-10 inches for the larger loaf. Put the dough round on a baking sheet that has been sprinkled with cornmeal and put the foil collar around it. Let rise until doubled in volume, about 1 hour. Bake in a preheated 375F oven until lightly browned, about 30 to 40 minutes.

Garlic Sauce - A Middle Eastern Recipe (And how to freeze garlic in bulk)

I fell in love with this galic sauce in Syria when I tried shwarma for the first time. This recipe is great because it will last for months in the fridge, and we use it as a condiment for pretty much anything... grilled chicken, nachos, sandwiches, roasted potatoes and Frech fries, or as an addition to a dip or as a dip by iteself! It is so easy to make and uses only 4 ingredients.

I buy my garlic is bulk and take 1 one cup aside for this sauce, and the rest I process for the freezer. Some garlic heads I roast, and then once cooled I peel and freeze. Some garlic I slice and freeze. And the majority of my garlic I mince and freeze. I'll show you my freezing process for the minced garlic at the end of the sauce recipe.

Middle Eastern Garlic Sauce

YIELD: 4 cups

INGREDIENTS

1 cup fresh garlic cloves, peeled

2 teaspoons salt

3 cups neutral oil such as canola

1/2 cup lemon juice

DIRECTIONS

It is important to start out with fresh garlic in order to get a proper emulsification.Add the garlic cloves and salt into a food processor, and process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor afterwards.

With the food processor running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.

Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the 1/2 cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.

Transfer the sauce into a container with an airtight lid and keep in the fridge for up to 3 months.

Freezing Garlic

To freeze minced garlic, I again use the food processor to mince it. I add nothing but peeled fresh garlic cloves and process it until it is my desired consistency.

Once I am satisfied with the textue, I scrape it out spread it into a large freezer bag. I smooth it out, seal the bag, and then freeze it flat. To make sure it freezes perfectly flat, I lay the bag on a cutting board or cookie tray in the freezer overnight. The next day, I cut open the bag and take out my frozen garlic slab. Then I cut it into cubes, usually into teaspoon-sized squares, and put it all back in a new freezer bag and back into the freezer. You can use the cubes while frozen if you are cooking with them (like tossing in a spaghetti sauce), or you can take them out of the freezer about a half before you need it if you are going to use them raw (like in a salad dressing) or if you need thawed before cooking (like to mix into a meatloaf). 

Brioche Chocolate Chip Muffins

Brioche, my favourite bread dough (recipe link). I use this recipe for pretty much anything (sandwich bread, all kinds of buns, doughnuts, cinnamon rolls, garlic bread). Today, I added chocolate chips and a sprinkle of coloured sugar before baking, and voila! This dough is perfection!

4th Cooking Challenge: French Fries

Charisma was eager to start the French Fries challenge, and with leftover chili set as the plan for dinner, we thought it was great timing. Serenity won this challenge with her Garlic Fries submission.

I have combined all our recipes into one main recipe that details how to make each variation: Astra's French Fries (only salt, no oil, served with sour cream and chopped pretzels), Charisma's Smoky Fries (a blend of smoky spices and herbs), and Serenity's winning Garlic Fries (worth the extra step for the garlic lovers, served with chopped green onions).

French Fries

Servings: 4

INGREDIENTS

For each variation, you will need:

3 large baking potatoes

French Fries

1/2 teaspoon salt

2 tablespoons vegetable oil - optional

Garlic Fries

4 cloves garlic, minced

2 tablespoons vegetable oil

1/2 teaspoon salt

1 teaspoon dried parsley leaves

Smoky Fries

2 tablespoons vegetable oil

1 teaspoon garlic powder

1 teaspoon oregano

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon chipotle chili powder

1/2 teaspoon salt

Topping suggestions:

chopped pretzels

sour cream

chopped green onions

cheese

chopped tomatoes

prepared chili

DIRECTIONS

Preheat the oven to 450 degrees F.

If making the garlic fries variation: Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.

For all other variations, and the second step for the garlic fries: Cut the potatoes into 1/4-inch sticks, or use a mandolin to make waffle fries. In a large bowl, toss the potatoes with the salt and oil, and the rest of the smoky variation’s herbs and spices, if using. If making the garlic variation, reserve your fresh parsley and sauteed garlic for the very end.

Spray a baking sheet with cooking spray or use a sheet of parchment paper and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes. Remove potatoes from the tray with a metal spatula. Toss with additional salt, to taste, and the reserved garlic and parsley, if using. Serve immediately.

3rd Cooking Challenge: Banana Muffins

Our third cooking challenge was banana muffins. We used two versions of muffin recipes, so I'll share both recipes below. Congratulations to Charisma for winning with her chocolatey muffins!

Banana Muffins

Yield: 8 muffins

INGREDIENTS

1 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large bananas, mashed

1/2 cup white sugar

1 egg

4 tablespoons butter, melted

*Optional 3/4 cup or combination of: chocolate chips, butterscotch chips, walnuts, pecans, something else…*

DIRECTIONS

Preheat oven to 350°F. Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.

Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and then add optional mix-ins if using, and mix until smooth. Scoop into muffin pans.

Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Coconut Banana Muffins

Yield: 8 muffins

INGREDIENTS

1 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large bananas, mashed

1/2 cup white sugar

1 egg

4 tablespoons butter, melted

*Optional 3/4 cup or combination of: chocolate chips, butterscotch chips, walnuts, pecans, something else…*

DIRECTIONS

Preheat oven to 350°F. Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.

In a small bowl, combine the flour, baking powder, salt and coconut and set aside.

In a stand mixer, cream together the butter and sugar until fluffy (about 3-4 minutes on medium speed). Add the eggs, and mix well.

Add the mashed bananas and vanilla and beat until smooth. Fold in the mixed dry ingredients, until just combined. Don't over blend!

Pour the batter into the muffin papers – it will be slightly shaggy. Sprinkle a small amount of coconut on top.

Bake until golden and a toothpick comes out clean – about 25 - 30 minutes. Let it cool in the pan for a few minutes, then remove onto a wire rack, to cool completely.

2nd Cooking Challenge: Chocolate Cake

Our second cooking challenge was chocolate cake. The contest ended in a tie for Serenity and Charisma, but really, everybody wins in this one!

This is going to be a very long post because I have many recipes to share from this challenge! The winning chocolate cake, the peanut butter balls, peanut butter ganache, cream cheese icing, and the whipped cream recipes will all be posted below. I hope you'll let me know how your cake comes out if you give it a try. You can also easily double this recipe for a standard 2 layer round cake.

Winning Chocolate Cake

Yield: 1 layer (8" round or square) cake

INGREDIENTS

1 cups granulated sugar 1 cup all-purpose flour 6 tablespoons unsweetened cocoa powder 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 large egg 1/2 cup milk 1/4 cup vegetable oil 1 teaspoon vanilla extract 1/2 cup hot coffee

*Optional - you can mix in a half cup each of nuts or m&ms to the batter at the end*

DIRECTIONS

Heat oven to 350°F. Line one 8" round or square baking pan with parchment paper and then spray lightly with non-stick cooking spray. Set aside.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 

Add eggs, milk, oil and vanilla and mix until well combined.

Stir in hot coffee. The optional mix-ins are stirred in at this point. Batter will be thin, but that's okay! Pour batter into prepared pans.

Bake 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Winning Peanut Butter Balls

Yield: 30 balls

INGREDIENTS

1/2 cup smooth peanut butter (Serenity used dark roast)

1/2 cup butter, room temperature

2 cups icing sugar

3/4 cup graham cracker crumbs

1 cup semi-sweet chocolate (for melting)

DIRECTIONS

In the bowl of your stand mixer fitted with the paddle attachment combine the peanut butter and butter, mixing on medium speed until smooth.

Turn mixer to low and add in the powdered sugar and graham cracker crumbs, mixing until evenly incorporated. Mixture will be thick.

Using a small cookie scoop (about 1 tablespoon), portion out the mixture and roll into balls. Place them on a large parchment lined baking sheet. Place the baking sheet in the refrigerator for at least 30 minutes to chill. In a medium bowl melt the chocolate in 25- second increments, stirring after each until smooth. Using a fork, dip each peanut butter ball into the melted chocolate, tapping off the excess. Place back on the parchment lined baking sheet. Repeat with all balls.

Drizzle any extra chocolate on top of the balls. Allow the chocolate to set before storing.

Winning Peanut Butter Ganache

INGREDIENTS

​1 cup semi-sweet chocolate chips 1/2 cup whipping cream 1/4 cup smooth peanut butter 1/2 tsp vanilla

DIRECTIONS

Combine all ingredients in a medium stainless steel bowl or top of double boiler.

Set bowl over a saucepan of simmering water. Do not allow water to touch bowl.

Cook, stirring frequently, until chocolate chips are melted and mixture is smooth.

Spread over cake while warm, then store cake in the refrigerator. Allow ganache to set for at least 2 hours before serving.

Winning Cream Cheese Icing

INGREDIENTS

​1/4 cup (1/2 stick) unsalted butter softened 4 oz cream cheese softened (brick-style, not spreadable) (113g) 1/2 teaspoon vanilla extract pinch salt 2 cups icing sugar DIRECTIONS Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free. Add vanilla extract and salt and stir well to combine. With mixer on low, gradually add powdered sugar until completely combined. Use to frost completely cooled cake.

Winning Whipped Cream

INGREDIENTS

1 cup cold heavy cream or heavy whipping cream 2 tablespoons confectioners’ sugar or granulated sugar* 1/2 teaspoon pure vanilla extract

DIRECTIONS Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. Use immediately to decorate your cake, and referigate any leftovers (covered tightly) for up to 24 hours.