Orecchiette with Sausage and Broccoli Rabe

Okay, when Mahesh is out of town it is my chance to cook up some meat dishes! I have been craving sausage so I went and bought some last night and this is what I made with it:

Heat in a large skillet over medium heat:
1	Tablespoon olive oil
Remove the casings from and add:
2	sweet Italian sausages (about 1/2 pound/250g)
Cook, breaking up the meat with a spoon, until nicely browned, about 5 minutes. Stir in and cook for 1 minute:
2	cloves garlic, finely minced
¼	teaspoon crushed red pepper flakes
Stir in:
1/2	large bunch broccoli rabe, trimmed and coarsely chopped, or 3/4 pounds broccoli (300g), trimmed, stems peeled, and coarsely chopped
	Salt and black pepper to taste
Cover and cook just until tender, about 5 minutes. Meanwhile, cook in a large pot of boiling salted water:
1/2	pound (250g) orecchiette or cavatelli (or any other smallish pasta)

Drain the pasta, add it to the skillet, and toss over low heat. Serve, sprinked with:
Grated Romano

OH MY GOODNESS it was delicious. THE SAUSAGE GREASE MAKES THE SAUCE GUYS. How can it not be good? Next time I would add many more veggies though, bell pepper, onions, even spinach would be great in it.

Baked or pan-fried Falafel with tahini sauce

We are big fans of falafel, BUT it is typically deep-fried, so for the first time I tried making a pan-fried version at home. It came out very good (for healthy falafel, anyway) and I really loved the tangy sauce on the sandwich. Mahesh said he would like the falafels to have more flavor but I just thought they needed a little more salt so I have doubled the soy sauce below, but I also might try increasing the parsley, spices and/or onion and garlic too (not sure by how much though). The recipe below is based on the recipe in this video:

For the Falafels:
1 15 oz can of garbanzo beans, washed and drained (about 1 1/2 cups)
1/2 cup fresh parsley
1 T lemon juice
3 T onion
1 clove garlic
1 tsp ground cumin
1 tsp coriander
2 tsp soy sauce
1/4 cup garbanzo flour (also called chana flour, I found this in the bulk section of a health store)
1/4 tsp baking powder

For the Tahini Sauce:
Yield: 2/3 cup
1/4 cup water
1/4 cup fresh lemon juice
1/4 tsp ground cumin
1/4 tsp salt
a few grinds black pepper
3 T tahini (a fermented sesame seed paste, can find it in the middle eastern section of stores)

Plus:
4 pita bread
4-8 lettuce leaves
1 cup chopped tomato
16-20 slices of cucumber
red hot sauce

For the Falafels:
Put all ingredients except the garbanzo flour and baking powder into a food processor. Process everything until it becomes smooth but not quite a puree. Add the flour and baking powder and pulse until mixed in. Scoop by tablespoon and form into balls. Flatten them slightly (about 1/2 inch thick). At this point you can deep fry them, pan fry them, or bake them. Deep fry in 2 inches of oil at 350 degrees for 5-7 minutes OR Pan fry in lightly oiled pan on medium-high heat until browned on both sides OR Bake in 400 degree oven for 40 minutes turning them half way through the baking process.

For the Tahini Sauce:
Whisk all of the ingredients together in a bowl.

To Assemble the Pita:
Cut 1/2 inch off the top of pita. Open pocket and insert lettuce, 2-3 falafel balls, 1/4 cup tomato, 4 slices of cucumber, 1-2 tablespoons of tahini sauce, and red hot sauce to taste.

 Enjoy!

Banana-jam muffins

We don't typically eat a lot of cold cereal, but lately both Mahesh and I have been on a frosted mini-wheats kick. One downside to this is the bottom of the bag has so many crumbs. I hate wasting food, but I also do not want to eat them as cold cereal. So I found this muffin recipe that uses up the crumbs. It is incredibly variable, and tastes great! Here are the modifications I would like to use next time we have extra mini-wheats crumbs to use up:

Banana-jam Muffins (or Banana fruit muffins)

Preparation Time: 15 minutes
Total Time: 35 minutes
Servings: 12

Ingredients

1 cup whole wheat flour
1/3 cup sugar (can use less than this because those crumbs are sugary! maybe 1/4 cup)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups Frosted Mini-Wheats (crushed to 3/4 cup)
3/4 cup mashed ripe banana (about 2 small bananas)
1/2 cup fat-free milk
1 egg, slightly beaten
2 tablespoons vegetable oil
1 teaspoon vanilla
3 tablespoons Jam or preserves (or 3/4 cup frozen blueberries or other chopped fruit)

Direction:

1. Butter or spray one 12-cup muffin pan, or use liners.

2. In medium bowl stir together flour, sugar, baking powder and salt. Set aside.

3. In large bowl stir together Frosted Mini-Wheats crumbs, banana and milk. Let stand about 5 minutes or until cereal softens. Add egg, oil and vanilla. Beat well. Add flour mixture, stirring until just combined. Here is where you add in the fruit if you are using it, and fill the muffin pans evenly.

IF you are using jam, portion half of the batter evenly into muffin pan. Top each muffin with scant teaspoon preserves. Portion remaining batter evenly on top of preserves.

4. Bake at 375°F about 15 minutes or until golden brown. Cool in pan for 5 minutes. Remove from pan. Serve warm.

African Peanut Soup

This is one of those recipes that I don't make very often, but wish I made more because it is so delicious and satisfying. It is an extremely variable recipe, in addition to the ingredients below you could throw in pretty much whatever extra veggies you like or happen to have on hand: carrots, cauliflower, fennel, whatever. For a vegan soup, it offers that strong flavor that usually only meaty soups provide. Delicious!

from allrecipes.com

African Peanut Soup

Ingredients

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 large red bell peppers, chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes, with liquid (I prefer to use 1 14-oz can tomatoes, and 1 1/2 cups salsa)
• 8 cups vegetable broth or stock (or water)
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder (optional)
• 2/3 cup extra crunchy peanut butter (I use smooth too if it is all I have)
• 2/3 cup uncooked brown rice or barley

Directions

1. Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes (or tomatoes and salsa) vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
2. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

Bread Machine Wheaty Flax Bread

For a while there I was making all our bread at home. I have lapsed on this a bit, but still make a lot of bread. Here is the recipe I use most often:

Wheaty Flax Bread

Ingredients

• 1 1/3 cups warm water
• 1 tablespoon butter, softened
• 1 tablespoon honey
• 1 tablespoon molasses
• 1 1/2 cups bread flour or white flour
• 1 1/3 cups whole wheat bread flour or whole wheat flour
• 1 Tablespoon vital wheat gluten, optional, if you want fluffier bread (I usually do not use this)
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 1/4 cup ground flax seeds
• 1/4 cup wheat germ or oatmeal or sunflower seeds

1. Measure warm water into bowl, add in butter, honey, molasses and stir well to combine. Sprinkle yeast on top and set aside to bloom for a bit.
2. Add dry ingredients to bread pan.
3. Stir up water mixture and dump into bread pan
4. Select basic wheat cycle; press start. 
5. Once it is mixed up CHECK DOUGH FOR CONSISTENCY -- on different days, different flours can produce different results. You want a nice dough that cleans the sides of the bowl. If it is too wet, add more flour. If it is too dry, add a little more water.
6. If using, you can add the sunflower seeds when the alert sounds during the knead cycle so they don't get pulverized, if you want.
7. Makes 1 1/2 lb loaf

Becky's Black Bean and Corn Salsa

This is a famous recipe from my sister Becky, healthy and delicious! It also appeared in the Memare cookbook, a collection of family recipes.

Becky's Black Bean and Corn Salsa

-- 2 cans diced tomatoes, drained (or 4 cups chopped fresh tomatoes)
-- 2 cans black beans, drained
-- 1 can corn, drained
-- 1 large purple onion, chopped small
-- 1 bunch cilantro, chopped
-- juice of 1 lime
-- 1 jalapeno pepper, chopped small

Combine everything together and let set for at least 1 hour before serving, if possible.

Thai Basil Noodles

I saw some thai basil in the chinese market the other day and bought it. Today was the day to cook it up, so I found this recipe. The original recipe involves dirtying a lot of pots and pans which isn't really necessary so I tried to consolidate the steps here so I will only dirty 1 big pot and 1 skillet next time I make it. I really liked the asian spin on pesto. I cut down the oil and butter a lot from the original recipe and it was still very excellent. Here are some modifications I would make next time:

Thai Basil Noodles

-- serves 2

• 5 tablespoons cooking oil
• 5 garlic cloves, thinly sliced
• 3/8 cup (6 tablespoons) fresh lime juice
• 3 Tablespoons sugar
• 1 cup fresh basil leaves, preferably Thai
• 3/4 cup fresh mint leaves
• 4 tablespoons white sesame seeds, plus more for garnish
• 1 teaspoon salt, plus more as needed
• 1/2 block tofu, cut up into 1/2 inch squares
• About 1/2 pound assorted vegetables: carrots, broccoli (stems are fine), bell peppers, etc., peeled and sliced thinly. (this time I used 1 carrot, 1/2 red bell pepper, 1 portabella mushroom, and 3 big stalks chinese brocolli, and I thought it could have used double the veggies)
• 1/2 pound 1/4-inch-wide dried rice noodles, soaked in hot water until softened and drained
• 1 tablespoon butter
• rooster sauce or other spicy asian sauce you like

1. Put 1 tablespoon oil in a medium skillet over medium-low heat. Add the garlic and cook, stirring occasionally,until the garlic turns golden, about 10 minutes; set aside.

2. Meanwhile, combine the lime juice and sugar in a cup and microwave about a minute and stir until sugar is dissolved. Set aside.

3. Bring a large pot of water to a boil and add the basil and mint leaves in a metal strainer for easy removal. As soon as the leaves turn a dark green, pull the leaves out of the water. Drain and purée in a blender with the sesame seeds, cooked garlic, salt, and 1-2 Tablespoons oil (or more to get the consistency you want). (This herb paste will keep, refrigerated, for 2 days.) (ALT: can just make the herb paste like pesto using uncooked garlic and unblanched herbs, it is a little better if you cook it beforehand but not hugely)

4. Heat 1 tablespoon oil in the skillet, add tofu cubes and fry until brown on all sides. Salt and set aside. 

5. Heat the remaining tablespoon of oil in a skillet over high heat (can use same one in step 1). Add the vegetables and some salt and cook, tossing, just until brightly colored. Keep warm.

6. Cook the noodles in large pot of water (same one as step 3) until tender, 30 seconds. Drain and transfer to a large skillet set over high heat with the butter and lime syrup; add salt to taste and cook, tossing, until well mixed and creamy. Add in vegetables, tofu, and basil-mint sauce to taste and toss. Garnish with the sesame seeds and some rooster sauce, and serve.