Crispy Falafel Pita with Yogurt Sauce



  • 2 ½ (8-inch) pita breads
  • 1 (15-ounce) can chickpeas, rinsed
  • ¼ cup chopped fresh parsley
  • 1 large egg
  • 1 ½ teaspoons ground cumin
  • Salt and pepper
  • 1 cup plain whole-milk yogurt
  • 1 tablespoon lemon juice
  • 2 vine-ripened tomatoes, chopped (1 cup)
  • ½ cup vegetable oil


1.Tear ½ pita into small pieces and process in food processor until finely ground, about 15 seconds. Add chickpeas, 2 tablespoons parsley, egg, 1 teaspoon cumin, ¾ teaspoon salt, and ½ teaspoon pepper and pulse until chickpeas are coarsely chopped and mixture is cohesive, about 10 pulses. Divide mixture into 16 patties, about 2 inches in diameter.
2.Whisk yogurt, lemon juice, remaining 2 tablespoons parsley, remaining ½ teaspoon cumin, ½ teaspoon salt, and ½ teaspoon pepper together in bowl. Season tomatoes with salt and pepper to taste.
3.Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Fry patties until golden brown, about 2 minutes per side. Cut remaining 2 pitas in half and stuff each pocket with ¼ cup tomatoes, 4 falafel, and ¼ cup yogurt sauce. Serve.


Our favorite brand of canned chickpeas is Pastene.

Source: Cook’s Country (4 servings)

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Another O


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I am sick, but catching up on sewing!

via PressSync

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My son Karl sent me a beautiful 3-D card for Mother’s Day / my birthday!

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Vegetarian Tamale Pie


Vegetarian Tamale Pie

2 (28 oz.) cans diced tomatoes, drained with 2 cups of liquid reserved
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon vegetable oil
1 ¼ teaspoon kosher salt, plus more as needed
Freshly ground pepper, to taste
1 tablespoon minced chipotle in adobo sauce
1 tablespoon chili powder
4 teaspoons lime juice
2 (15 oz.) cans black beans, rinsed and drained (or 3 cups cooked beans)
2 (15 oz.) cans pinto beans, rinsed and drained (or 3 cups cooked beans)
1 ½ cups fresh or frozen corn
1 zucchini, cut into ½-inch cubes
¼ cup minced fresh cilantro
1 teaspoon dried oregano
8 ounces Monterey Jack cheese, shredded (or pepper jack for added spice)
4 cups water
1 ½ cups coarse cornmeal

1. Preheat the oven to 475˚ F. Line a rimmed baking sheet with aluminum foil. In a mixing bowl, combine the tomatoes, onion, garlic, oil and ½ teaspoon of the salt. Toss to combine, then spread out on the prepared baking sheet. Roast, stirring occasionally, until the vegetables begin to brown at the edges, about 35-40 minutes.
2. Remove the vegetables from the oven and lower the oven temperature to 375˚ F. Transfer the roasted vegetables and any juices to a blender. Add in the chipotle, chili powder, lime juice and reserved tomato juice. Puree until the mixture is slightly chunky, 8-10 seconds. Season with salt and pepper to taste. Combine the sauce with the beans, corn, zucchini, cilantro and oregano in a 9 x 13-inch baking dish. Mix well, then spread into an even layer. Spread the shredded cheese in an even layer over the top.
3. Bring the water to a boil in a medium to large saucepan over high heat. Add in the remaining ¾ teaspoon of salt, then slowly add in the cornmeal, whisking vigorously to prevent clumping. Reduce the heat to medium-high and cook, whisking constantly, until the cornmeal begins to soften and the mixture thickens, about 3 minutes. Remove from the heat and season with salt and pepper to taste. Spread the warm cornmeal mixture over the casserole with a spatula, pushing it to the edges of the baking dish.
4. Cover with foil and bake for 30 minutes. Remove the foil and continue to bake until the crust is beginning to brown and the filling bubbles, about 30-35 minutes. Let cool 10 minutes before serving.

Source: The Complete Vegetarian Cookbook (8 servings)

7 WW Freestyle SmartPoints

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Light Banana Bread


Light Banana Bread
Was there a way to make over this quick bread loaf with less fat?


Nonstick baking spray with flour (see note)
1 ½ cups (7 1/2 ounces) unbleached all-purpose flour
½ cup (2 ounces) cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup (5 1/4 ounces) sugar
3 very ripe, darkly speckled large bananas (about 1 1/4 pounds), mashed well (about 1 1/2 cups)
¼ cup plain low-fat yogurt
1 teaspoon vanilla extract
3 tablespoons unsalted butter, softened
2 large eggs
¼ cup walnuts, chopped (optional)

1. If you don’t have very ripe bananas on hand, try this trick for coaxing out the prized natural sugars in nearly ripe bananas. Before peeling and mashing the bananas, lay them on a baking sheet and pop them into the heated oven for 15 minutes. If you don’t have nonstick baking spray with flour, butter the pan and dust with flour.
2. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray the bottom and sides of a 9 by 5-inch loaf pan with the nonstick baking spray. Mix the all-purpose flour, cake flour, baking powder, baking soda, salt, and ¼ cup of the sugar together in a medium bowl; set aside. In a separate bowl, mix the mashed bananas, yogurt, and vanilla together; set aside.
3. Beat the remaining ½ cup sugar and butter together with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating well after each addition.
4. Reduce the mixer speed to low. Beat in half of the flour mixture until just incorporated, followed by one-third of the banana mixture, scraping down the bowl as needed. Add half of the remaining flour, followed by another one-third of the banana mixture. Repeat this process once more, being careful not to overmix the batter, which should look thick and chunky.
5. Scrape the batter into the prepared loaf pan and sprinkle the top evenly with the walnuts (if using). Bake until the loaf is golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 55 minutes, rotating the pan halfway through baking. Cool the bread in the pan for 10 minutes, then transfer the loaf to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)

We tried going as low as we could with the butter in our light banana bread recipe, thinking that bananas, with their moisture, would help us achieve a more delicate crumb without having to add more fat. To achieve a delicate crumb, we used a combination of all-purpose flour and lower-protein cake flour. For moisture in our light banana bread recipe, we tried milk, buttermilk, low-fat sour cream, and low-fat yogurt. Low-fat yogurt let the banana flavor stand out best. Walnuts are a common addition to banana bread; we decided to make them optional, and recommend sprinkling them on top of the batter before baking, so they become toasted and more flavorful.

Source: Cook’s Country (10 servings)

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Potato-Crusted Halibut with Tartar Sauce


Potato-Crusted Halibut with Tartar Sauce
We love the crisp crust of batter-fried fish but weren’t willing to put up with the mess of deep-frying for a weeknight super.

Why this recipe works:

We love the crisp crust of batter-fried fish but weren’t willing to put up with the mess of deep-frying for a weeknight super. Instead, we coated the fish fillets with a seasoned mayonnaise, pressed on a potato-chip crust, and popped them in the oven until they were crisp and cooked through. The result? Easy cleanup and equally delicious fish.


1 cup mayonnaise
3 tablespoons finely chopped dill pickles, plus 1 teaspoon pickle juice
1 small shallot, minced
1 tablespoon capers, rinsed and chopped fine
Salt and pepper
1 tablespoon lemon juice
2 teaspoons Dijon mustard
⅛ teaspoon cayenne pepper
4 (6-ounce) skinless halibut fillets, 1 inch thick
2 cups potato chips, crushed

1. Adjust oven rack to middle position and heat oven to 450 degrees. Combine ¾ cup mayonnaise, pickles, pickle juice, shallot, capers, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside.
2. Combine remaining ¼ cup mayonnaise, lemon juice, mustard, and cayenne in second bowl. Pat fish dry with paper towels and season with pepper. Brush top and sides of fish with mayonnaise–lemon juice mixture and coat with potato chips, pressing to adhere.
3. Place fish on foil-lined rimmed baking sheet and bake until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 12 to 15 minutes. Serve with tartar sauce.

Source: Cook’s Country (4 servings)

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Lighter Strawberry-Rhubarb Cobbler


Lighter Strawberry-Rhubarb Cobbler
The recipe can be doubled and baked in a 13 by 9-inch dish—you may need to increase the baking time by five to ten minutes. Be sure not to combine the wet and dry biscuit ingredients until the filling is ready.


1 quart fresh strawberries, rinsed and hulled
10 ounces rhubarb, cut into 1/2-inch chunks
⅓ cup sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
Biscuit Topping:
1 cup unbleached all-purpose flour (5 ounces)
3 tablespoons yellow cornmeal
¼ cup sugar plus 2 teaspoons
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon table salt
⅓ cup buttermilk
3 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
⅛ teaspoon ground cinnamon

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss the fruit filling ingredients together in a 9-inch deep-dish pie plate. Place the pie plate on a rimmed baking sheet and bake until the fruit releases its liquid and is hot and bubbling around the edges, 20 to 30 minutes.
2. Meanwhile, whisk the flour, cornmeal, 1/4 cup of the sugar, the baking powder, baking soda, and salt together in a large bowl; set aside. In a separate bowl, whisk the buttermilk, butter, and vanilla together; set aside. In a third small bowl, mix the remaining 2 teaspoons sugar with the cinnamon; set aside.
3. When the filling is ready, stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and no pockets of flour remain. Remove the cobbler filling from the oven and stir. Pinch off 8 equal pieces of the biscuit dough and arrange them on top of the hot filling, spaced 1/2 inch apart. Sprinkle the tops of the biscuits with the cinnamon sugar.
4. Continue to bake the cobbler until the biscuits are golden brown on top and cooked through and the filling is again hot and bubbling, 15 to 20 minutes. Cool the cobbler on a wire rack for 15 minutes before serving.

Source: Cook’s Illustrated (8 servings)

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Korean Beef Rice Bowls


These Korean Beef Rice Bowls can be on your dinner table in only 20 minutes! We’re talking delicious, quick, easy, and budget-friendly dinner!


  • 1 cup rice uncooked
  • 1 lb. ground beef lean
  • 3 cloves garlic minced
  • Sauce
  • 1 tablespoon brown sugar packed
  • 1 teaspoon ginger ground
  • ¼ teaspoon red pepper flakes
  • ¼ cup soy sauce low sodium
  • 1 tablespoon sesame oil
  • Garnish
  • 2 green onions chopped
  • 1 tablespoon sesame seeds


1.Cook the rice according to package instructions. I usually use Basmati rice and I add 2 1/2 cups of water for 1 cup of rice and about 1 tbsp of coconut oil.
2.In a large skillet cook the ground beef first for about 3 minutes, breaking it into crumbles, over medium heat. Stir in the garlic and cook for another 5 minutes until the beef starts to brown and no longer pink.
3.In a small bowl whisk together the sauce ingredients and pour over the beef. Let it simmer for another 1 minute while stirring, then remove from heat.
4.Garnish with sesame seeds and green onions.
5.Serve hot over cooked rice.


• Prep: 5 Minutes
• Cook: 15 Minutes
• Total Time: 20 Minutes

Source: Jo Cooks (4 servings)

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My bus stop this am …


Great planning!

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