Thursday, February 4, 2010

Sweet Potato Falafels, Flat Bread & Peanut Butter Cups

I discovered 101 Cookbooks this week and little did I know, she is not some obscure food-blog writer but has won many awards, is quite well-traveled, and is published. 101 Cookbooks has been my go-to this week for ideas and for dinner tonight. I love her recipes because they have a Middle-Eastern flair and are vegetarian. I love meat but I hate cooking it - so Heidi's recipes are perfect for me. I tweaked all of these recipes [time crunch, missing ingredients, taste, etc] so I am going to list my own renditions but I will link the title to the original recipe.

Sweet Potato Falafels
3 sweet potatoes
3 t ground cumin
2 small cloves garlic, chopped
2 t ground coriander
2 big handfuls chopped parsley, finely chopped
1 t cayenne pepper
2 t turmeric
juice of half a lemon
splash of olive oil
generous pour of sesame seeds
generous pour of homestyle bread crumbs
s & p

Preheat oven to 425F, roasting whole sweet potatoes for 40 mins-1 hr. Let cool then peel.
Add all seasonings and bread crumbs, seasoning and mashing well. Set aside in the refrigerator for ~20 minutes until firm. With a spoon (or clean hands, more my style) scoop little balls and roll into a bowl of bread crumbs, fully coating falafel ball. Set falafels aside (makes 18-20). I mashed my falafels into patties to pan-fry instead of bake; think black bean patties. Gently patty sweet potato falafels and place in skillet of oil on med-high to high heat. Fry on each side ~4 minutes until firm.

Seeded Flat Bread

4 1/2 c white whole wheat flour
1 3/4 t salt
1 package active dry yeast
1 c seeds (poppy & sesame)
1 t turmeric
1 t ground mustard
1 t cumin
1 t coriander
1/4 c olive oil
2 c ice water

Sift flour, salt, yeast, seeds and spices in a large mixing bowl and mix. Add olive oil and ice water, kneading with wooden spoon vigorously until well-incorporated. Knead in bowl with floured hands - divide into little balls. Refrigerate for 1 hour. Bring out of fridge, preheat oven to 400F, let dough rest. Roll out into thin 6-7 in. circles. Coat with olive oil and sesame seeds. On floured baking stone or baking sheet, bake flat bread 15-20 minutes or until golden and top is toasted.

Finally...

Peanut Butter Cups

Peanut Butter
Confectioners Sugar
Salt
Chocolate chips

Melt Chocolate chips and spoon into bottom of muffin tins. Mix peanut butter, confectioners sugar and salt and spoon on top of bottom layer of chocolate. Cover with remaining melted chocolate - refrigerate 1 hour until firm.


The little teapot necklace Lydia bought me from this seller on Etsy:

1 comment:

  1. Thanks for the link! Looks great!
    Plus, I'm loving that teapot necklace.

    ReplyDelete