Falafel {Baked or Fried}

When my parents recently came to visit after I had a baby, my mom made some falafel for dinner one night.  They were very tasty, and I decided to try my hand at them after they left.  These are a healthy way to add some different flavors to lunch or dinner time.  (I've found these keep well in the refrigerator for a few days, and have enjoyed heating them up for quick, tasty lunches.)

If you fry them, they are a bit crispier than the baked version.  I think they are delicious either way though!

Falafel
8-12 falafel, depending how big you make them
Ingredients:
1 (15 oz) can chickpeas (aka garbanzo beans)
1 onion, quartered
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs, more or less as needed
coconut or canola oil, if frying

Directions:
1. In a large bowl, mash chickpeas with a fork until thick and pasty.  In a blender, process onion, parsley, and garlic until smooth.  Stir into mashed chickpeas.

2. In a small bowl, combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice, and baking powder.  Stir into chickpea mixture.  Add olive oil and stir to combine.  Gradually add bread crumbs until mixture is not sticky, but will hold together, using more or less bread crumbs as needed.  Form into 8-12 balls, then flatten into patties.

3. To fry: Heat 1 inch oil in a large skillet over medium-high heat.  Fry patties in hot oil until brown on both sides.
To bake: Heat oven to 400 degrees.  Spray the baking sheet, place falafel on sheet, then spray the tops of the falafel.  Bake 10 minutes, flip, and spray falafel again.  Bake another 10 minutes.  Broil each side for 2 minutes, until brown on both sides.

Serve in pita bread or on salad greens with chopped tomato and tzatziki sauce.

Source: adapted very slightly from allrecipes.com

Banana Coconut Muffins with Dates and Walnuts

I've just found my new favorite baked good to make with overripe bananas!  This is a slight variation on the Banana Oat Muffins recipe I posted last year.  I used coconut oil instead of butter and added some mix-ins that added a lot of texture and flavor.

Banana Coconut Muffins with Dates and Walnuts
Yield: about 15 muffins 
Ingredients:
2 cups quick oats
3/4 cup whole wheat flour
1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana (about 2 large or 3 medium ripe bananas)
3/4 cup buttermilk (or sub half plain yogurt, half milk)
2 eggs
1/3 cup coconut oil, melted and slightly cooled
1/2 cup chopped dates

1/2 cup chopped walnuts

1/2 cup sweetened shredded coconut

Directions:
1. Preheat oven to 375 degrees.  Coat muffin pan with cooking spray.

2. Whisk together the quick oats, flour, sugar, cinnamon, baking powder, baking soda, and salt.  In a separate bowl, whisk together the mashed banana, buttermilk (or yogurt and milk), eggs and coconut oil.  Add banana mixture all at once to oat mixture.  Stir just until moistened (do not overmix).  Stir in mix-ins as desired.

3. Spoon batter into muffin cups.  Bake regular-sized muffins for 15-18 minutes (10-12 minutes for mini muffins), or until a toothpick inserted in the center comes out almost clean.  Cool in pan for five minutes, then remove muffins from pans and place on wire rack to cool.  

Source:  adapted from www.jennyruns.blogspot.com

Apple Butter Oat Muffins

After making apple butter this fall I was looking for a baked good to use some of it in.  I decided to turn my favorite Pumpkin Oat Muffins into an apple butter version.  I think I liked these even better than apple-flavored muffins made with applesauce.  The apple butter gives a more concentrated apple-spice flavor.

Apple Butter Oat Muffins

Ingredients:

Yield: about 12 muffins

Ingredients:

2 cups quick oats

3/4 cup whole wheat flour (I use white whole wheat)

1/2 cup sugar

2 teaspoons cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup apple butter

3/4 cup buttermilk (can sub 3/8 cup plain yogurt, 3/8 cup milk)

2 eggs

2 tablespoons canola oil or melted butter

3/4 cup chopped walnuts or pecans (optional)

Directions:

1. Preheat oven to 375 degrees.  Coat muffin pan with cooking spray.  

2. Whisk together the dry ingredients.  In a separate bowl, whisk together the apple butter, buttermilk (or yogurt and milk), eggs and oil.  Add apple butter mixture all at once to oat mixture.  Stir just until moistened (do not overmix).  If desired, stir in chopped nuts.

3. Spoon batter into muffin cups.  Bake regular-sized muffins for 15-20 minutes (10-12 minutes for mini), or until a toothpick inserted in the center comes out almost clean.  Cool in pan for five minutes, then remove muffins from pans and place on wire rack to cool.  

Source:  adapted from www.jennyruns.blogspot.com  

Parmesan Butternut Squash Gratin

Butternut Squash is one of my favorite vegetables, and I'm always excited to find new ways to enjoy it.  This side dish is really tasty.  The tender squash is delicious with the crunchy Parmesan-breadcrumb topping.  I usually keep sides very simple.  But since this dish takes a little more work than simply steaming some veggies, I decided to make it the star of a weeknight meal by just serving it with a salad and some crescent rolls.

Parmesan Butternut Squash Gratin
Ingredients:
1 large butternut squash (2 1/2 lb)
4 tablespoons butter
4 cloves garlic
2/3 cup panko-style breadcrumbs
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/4 teaspoon ground sage
Salt and pepper
Chopped fresh parsley, for garnish (if desired)

Directions:
1. Preheat oven to 375 degrees.  Spray a 9x13 pan with nonstick spray.
Trim ends of squash and peel it.  Cut squash in half, remove seeds, and slice in 1/2-inch thick slices.  Arrange the squash in the pan, overlapping the slices as needed.

2. In a small saucepan, melt the butter, then add the minced garlic and cook on low for 1 minute.  Remove from heat.

3. In a small bowl toss together the breadcrumbs, Parmesan, thyme, sage and salt and pepper to taste.  Drizzle about half of the melted butter mixture into the breadcrumb mixture and stir to combine.  Drizzle or brush remaining butter-garlic mixture over the squash in the baking dish, then season squash with salt and pepper to taste.  Sprinkle breadcrumb mixture evenly over the top of squash.  Bake for 35-40 minutes, until tender.  If topping is not browned, increase heat to 425 and bake 5 minutes more (or place under the broiler just until lightly browned).  If desired, sprinkle with chopped fresh parley before serving.

Source: adapted slightly from www.cookingclassy.com and www.bettycrocker.com

Apple Butter Pecan Baked Brie

Baked brie is such an easy way to serve up a tasty appetizer that feels a little fancy.  This version is bursting with fall flavors--apple and pecan with cinnamon and other holiday spices.  It comes together very quickly too.

Apple Butter Pecan Baked Brie
Ingredients:
1 wheel of brie cheese
1/2 cup apple butter
1/3 cup chopped pecans, toasted

Directions:
1. Preheat the oven to 400 degrees.

2.  Score the top of the brie cheese.  Place wheel of brie on a baking sheet.  Top with the apple butter and pecans.

3. Bake for 7-10 minutes, until cheese has softened.  Serve with crackers.

Source: adapted slightly from www.aprettylifeinthesuburbs.com

Apple Butter (Crockpot)

When life hands you mushy apples, make apple butter!  One of my favorite things about making this apple butter was the amazing fall scent in my home all day as it cooked.  When I put the chopped apples in my 3-quart slow cooker it was filled almost to the top, but this cooks down a lot.  Next time I make this I might cut the recipe in half and watch it carefully as it might not take as long to cook using less apples.  This is a fun and easy way to make the most of apple season.

Apple Butter (Crockpot)
Note: If you want your apple butter a bit sweeter or are using tart apples, you can increase the sugar and brown sugar to 1/2 cup each.  I used Gala apples, but I think different varieties should work fine too.
Ingredients:
6 medium/large apples, cored, peeled and thinly sliced
1/3 cup sugar
1/3 cup brown sugar
1 1/2 teaspoons cinnamon
Pinch nutmeg
Pinch cloves
Dash salt
1 teaspoon vanilla

Directions:
1. Place the chopped apples in the crockpot.  In a small bowl, mix together the sugar, brown sugar, cinnamon, nutmeg, cloves and salt.  Sprinkle over the apples and stir to evenly distribute the spices.

2. Cook on low for 10 hours.  After 10 hours remove the lid and blend the mixture with an immersion blender until smooth.

3. Cook, uncovered, for an additional 1-2 hours until thickened to desired consistency.  Store, covered, in the refrigerated for up to two weeks.

Source: slightly adapted from www.aprettylifeinthesuburbs.com

Pesto Alfredo Sauce

There are some ingredients that seem to make any meal delicious--like avocados.  And bacon.  I think basil pesto must also fall into this category.  It is delicious in pasta salad.  It takes a good grilled cheese sandwich and makes it crave-worthy.  And when mixed into this alfredo-type sauce, it makes for a very tasty pasta night.

We had this over cheese tortellini, which was very good (and easy), but I think it would pair wonderfully over fettuccini with grilled chicken or over bowtie pasta with salmon.  I'm sure this would be delicious with homemade pesto, but I bought some prepared pesto in the refrigerated section of my local grocery store and it turned out great.

Pesto Alfredo Sauce
Ingredients:
1/3 cup heavy cream
2/3 cup milk
1/4 cup basil pesto
1 tablespoon butter
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup freshly grated Parmesan cheese, plus more for garnish

Directions:
1. In a small saucepan, stir together the cream, milk, pesto, butter, garlic powder, salt and pepper.  Cook over medium-low heat, stirring frequently.  Let gently simmer about 8 minutes.  Remove from heat.

2. Add Parmesan cheese and stir until the cheese is all melted.  Add additional garlic powder, salt and pepper to taste.  Either enjoy right away, or allow the sauce to sit for a few minutes to thicken.  Garnish individual servings with additional Parmesan cheese, if desired.

Source: adapted slightly from www.allrecipes.com; inspired by my friend, Lindsay R.