Planting. Eating. Living. Loving.
Homemade Falafel and Tzatziki1 15 oz. can chickpeas1 handful fresh, flat leaf parsley1/2 white or yellow onion1 small shallot1 clove minced garlic*1 1/2 teaspoons baking powdercuminred peppersaltpepper2 tablespoons all purpose flour (optional)1 cup greek yogurt1/2 cup shredded or pureed cucumber**2 tablespoons lemon juicesaltpeppercuminred pepper* I forgot the baking powder last night and it was fine. They will hold together better though if you add it.** I totally guessed on these quantities. Work based on the flavors and consistencies you are going for.In a food processor combine first 10 ingredients (chickpeas to pepper). Pulse until coarsely chopped and combined. You don't want to make hummus. Heat a couple tablespoons olive or vegetable oil in a sautee pan over medium-high heat. Form chickpea mixture into small patties and if you so desire dredge in a little bit of flour before placing in the heated oil. Brown the patties for about 2 minutes on each side until medium-dark brown. Place on a paper towel to cool.To make the Tzatziki sauce mix yogurt, pureed cucumber, lemon juice, and season to taste. Add yogurt or lemon juice to make it thicker or thinner for your preference. You could also add a little hot sauce if you want.To serve, slice warm pita bread and stuff the pocket with two falafel patties, your choice of lettuce, tomato, cucumber, sprouts, etc. and top with tzatziki. I served it last night with a simple balsamic pasta salad. Enjoy!!!
"It's easier to fight for one's principles than to live up to them."--Alfred Adler (1870-1937)
From this episode of Speaking of Faith, in which Alzheimer's patients write as a form of exercise for their memories. The simple scenes of memory from somewhere beautiful and distant in their live's histories inspired me to reflect on similar happy snapshots from my own memory as they come to me randomly, surfacing out of the depths.
(From top left, moving across and down: Eli, Lauren, Cory, Ryan, me, Jamie, Cory, Keith, Matt)
1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
2 cups all purpose or bread flour
2 cups white whole wheat flour
4 cups water
5 teaspoons baking soda
cinnamon-sugar and butter
In a large bowl, sprinkle yeast over warm water. Stir in sugar, salt, and flour until a dough forms. Knead until the dough uses its stickiness. note: I use my food processor with a dough blade to make the dough. Mix together the ingredients until the dough cleans the sides, then let it go for 45 seconds in place of kneading. A lot easier, and it works perfectly. I use this method for bread too.
Let the dough rise in an oiled bowl, covered with cling wrap or a damp towel for at least 30 minutes. Preheat over at 475 degrees. After the dough has risen, pull off golf-ball sized pieces (for small-ish pretzels) and roll into a thin rope. Shape into pretzel twists, or whatever you feel like.
Now for my favorite part. Bring 4 cups water to a boil. Turn it down to a simmer and add baking soda. Dip pretzels, two at a time, in the water and let them go for about 30 seconds, then flip them for 30 more seconds so both sides have spent time face down. This process makes the chewy crust unique to pretzels and bagels.
Arrange the pretzels on a baking sheet, they wont expand anymore, so don't worry about how close they are, and bake until golden brown (about 10 minutes). Remove from oven and place the pretzels on a plate or two. To coat them with the cinnamon-sugar, I just take a stick of butter, peal back the paper, and rub the stick over the tops of the pretzels. Then sprinkle the cinnamon sugar on top. (I think this controls the butter/sugar amount, but if you want to go crazy, use a dipping method.) Eat while they are warm. YUM!
1 cup (uncooked) wild rice1 yellow or red onion chopped1 tsp chopped garlic2 handfuls frozen peas5 eggs, whisked (we like a lot of eggs, especially w/o other protein, but you could certainly do less)1 Tbs sesame oilolive oilsoy sauce
Cook the rice according to package instructions. You'll probably need to drain it and set aside. In a skillet or wok, heat olive and sesame oil and pour in eggs. Let cook as a thin layer and flip when the bottom begins to brown a little, keeping the eggs together. Remove from the pan when eggs are cooked through and slice the eggs into 1 inch strips. Add a bit more of both oils to the pan and add onions. Cook until translucent and add then add garlic. Cook for about 1 more minute and add peas (and any other veggies you want. The other day I added frozen corn and chopped green peppers. If you go that rout, add the peppers with the onion and the corn with the peas). Add a few shakes of soy sauce and stir in rice and eggs. Remove from heat and serve. Add more soy sauce to taste. Enjoy!
These pictures are from a past trip to the farm, but they give you a good idea of how cozy the place is.
