Thursday, May 26, 2016

Kale Falafel

We all know my love for the Minimalist Baker, so when I stumbled across a recipe for better than restaurant falafel, I was more than intrigued. I used kale instead of collards or chard, and this falafel was GREAT! I made the patties earlier in the day, and chilled them. They fried up easily, without crumbling or sticking to the pain. Best of all, they weren't dry! They don't taste like traditional falafel, but they are superb. Full of flavor, and a really nice contrast to the more traditional falafel patties. I served ours with a lovely salad, hummus, pita chips, and a gorgeous fruit plate. Summer eating has begun!

Tuesday, May 24, 2016

Cinnamon Raisin Oat Bran Muffins

Adapted from a King Arthur Flour Recipe

1 1/4 c milk
1 c oat bran
1/4 c oil
2 eggs
1/2 c rolled oats
1/2 heaping c brown sugar
1 c white whole wheat flour
1 c all purpose flour
1/4 c milled flax seed
2 1/2 tsp baking powder
2 tsp cinnamon
3/4 tsp sea salt
1 c raisins

Preheat oven to 400F
Whisk the milk, oat bran, oil, eggs, and oats together in a mixing bowl and let it sit for 15 minutes.
Add the rest of the ingredients, except the raisins, to the wet mixture and mix until just incorporated. Fold in the raisins. Spoon into lined muffin tins and bake for about 15 minutes, or until just cooked through. Cool on a baking rack and enjoy!

This week has been a rare treat with some extra "free" time. Of course this means that I'll be busy in the kitchen. When I was making myself a green tea smoothie, using my King Arthur Flour oat bran, I saw a similar recipe on the back of the oat bran packing, and got to work right away.

These muffins came together in a few seconds, and were perfectly proportioned to make a dozen, golden brown beauties. We'll have to wait until the kids get home from school for the taste verdict, but I'm pretty sure they'll be great:)

Monday, May 23, 2016

Peanut Butter Chocolate Chip Cookies with Flaky Sea Salt

Today was a nut-allergen nightmare in our house. While prepping the delicious crunchy veggie bowls, I also managed to whip out a batch of these amazing peanut butter cookies. I really liked the simplicity in the ingredients in these cookies, but chocolate and peanut butter are such a natural pair, I couldn't resist adding a few handfuls of very dark chocolate chips to the dough. These cookies are fantastic. Slightly sweet, super nutty, very crisp on the outside, and soft and perfect on the inside. We are all fans:)

Crunchy Veggie Bowl with Warm Peanut Sauce

Adapted from crunchy veg bowl in Bon Appetit

sauce
1 medium poblano pepper, chopped
1 garlic clove, minced
1 c peanut butter, unsalted
3/4 c coconut milk
2 tbs brown sugar
juice from one large lime
2 tbs soy sauce
salad
1 soft boiled egg, chilled
1/4 head of napa cabbage, sliced
3 scallions, sliced (whites and greens)
1 golden beet, peeled and matchstick sliced
1 c micro-greens
1/4 c cilantro, chopped
1/2 c torn mint leaves
3 c brown rice, warm
Place the sauce ingredients into a blender and blend until smooth. Transfer to a small sauce pan and heat, until warm. Prepare the salad and the soft boiled egg. Peel the egg, and slice in half.
Place the warm rice into a large shallow bowl, top with the salad, the halved egg, and drizzle with the warm peanut sauce.

For some reason this picture came out with the most unappetizing hues, but do not let that deter you! This meal was FABULOUS! The flavors were perfect, and there was a well balanced crunch. I prepared the sauce, but didn't heat it earlier in the day, as I also prepared the egg and had the salad ready-to-go. We had a busy evening, so when it came to dinnertime, I just put on the rice cooker, heated the sauce, and we were ready to go.


Sunday, May 22, 2016

Crispy Chicken Cutlet Sandwiches with Slaw

It was tricky to capture a great picture of this delicious sandwich, mostly because it was literally bursting at the seems. But, these crispy chicken cutlet sandwiches with slaw were definite winners.

D declared that he may have even liked this chicken better than our famous pretzel chicken! And, everyone agreed that the crisp-on-the-outside cutlets were tasty. As was the slaw...which was added extra vinegar to make it even more tangy. And, in place of the regular mayonnaise, we used chipotle mayo...totally yum! I think in the future I might just skip the bread, and eat this chicken on slaw because it's so so great.

Sunday, May 15, 2016

Pearled Couscous with Orange Vinaigrette and Pomegranate seeds

1 c chopped fresh mint and parsley
1/2 c orange juice
2-3 tbs champange vinegar (taste it!)
2 tbs olive oil
salt and pepper to taste
1/3 c pomegranate seeds
1/2 avocado, cubed
1 1/2 c dry pearled couscous, cooked

Whisk together the herbs, juice, vinegar, salt and pepper together in a medium sized bowl.
Toss the couscous, pomegranate seeds, and avocado together with the citrus dressing. Enjoy!

This easy side-dish couscous was a perfect addition to chicken and veggie kabobs.  It was springy, sweet and tangy, and colorful! An easy weeknight hit.

Thursday, May 12, 2016

Asparagus Gremolata Pasta

This super fast, and wonderfully flavorful dinner came together in literally 15 minutes, and was truly a taste of spring! When I saw the asparagus gremolata recipe, I just knew this would pop up in our house on pasta. I actually ended up eating the gremolata by the spoonful, after all my pasta was devoured. What a great end to a busy, warm spring day!