January 23, 2015

Honey Walnut Cigars

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If you've ever had a craving for baklava but really don't want to spend the next few hours making it, this will satisfy you. It's simple and much quicker. I threw this together with some extra filo dough and nuts we had around. It really hits the spot for a healthy filo dessert. Enjoy!

Honey Walnut Cigars

Yield: 8 servings
  • 4 sheets filo dough
  • 1/2 cup walnut pieces
  • 3 tablespoons honey
  • 3 tablespoons water
  • 1 tablespoon citrus juice
Cooking Directions
  1. Tear a sheet of filo in half length-wise.
  2. Put some walnut pieces in the sheet, and roll it around the walnuts.
  3. Do this for all 8 cigars.
  4. Arrange in a dish, and bake in 350 degree oven until golden brown. This shouldn't take too long.
  5. Remove from oven to cool.
  6. Meanwhile, bring the honey, citrus juice, and water to a boil and then simmer.
  7. Lightly pour the honey mixture over the cigars. Let cool.

January 16, 2015

Baked Sprouted Falafel

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This falafel is extremely easy. All you need is a food processor to make the falafel dough and you're all set. Even better, they're baked and still get a crispy crust on the outside. Enjoy with your favorite sauces, hummus, whatnot. The only thing you really have to prep for in the sprouting, but that super easy. Make them bigger ro smaller too. Experiment and go crazy. I'd like to see one giant falafel. Enjoy!

The Easiest Gluten-free Sprouted Baked Falafel

Yield: 6-8 servings
  • 1 cup dried chickpeas
  • 1 garlic clove, chopped
  • 1/2 onion, quartered
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 tablespoon lemon juice
  • 2 tablespoons olive oil

January 09, 2015

Labneh Balls

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Labneh is a pretty good substitute for cheese, especially if you like yogurt. This labneh is made from kefir, so it's kefir cheese. It's even more impressive when you form little balls of super intense spices of it. Enjoy!

Kefir Labneh Balls

Yield: 10+ balls
  • 1 quart kefir
  • salt
  • paprika
  • cayenne pepper
  • ginger powder
  • onion powder
  • garlic powder
  • bread crumbs
Cooking Directions
  1. Prepare kefir like you normally would but let it ferment longer until it completely separates from the whey.
  2. Gently place the yogurt in the center of cheesecloth folded a couple times. Gather up the ends of the cloth and tie up tight, gently gathering up the kefir curds to form a ball. Save the whey for your own uses.
  3. Hang the kefir overnight. The next morning, much of the whey will have drained out - firm on the outside and soft and creamy on the inside.
  4. Put your spice mix in a bowl and bread crumbs in another bowl. The amount you need will vary according to preferences, so season the spices to taste. Pinch off chunks of cheese, dunk them in the spices, then gently roll them to form balls.
  5. They can be served immediately or left in the fridge for a couple days. The bread crumb ones are also pretty good baked.

December 30, 2014

Middle Eastern Salad

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Here is a great recipe for a simple and delicious salad that is very common in the Middle East. Some call it an Israeli salad, but I believe it is made (with slight variations) across the region. Enjoy!

Middle Eastern Salad

Yield: 8 servings
  • 1 lb cucumbers, diced
  • 1 lb tomatoes, diced
  • 1/2 cup fresh parsley, minced
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • salt
Cooking Directions
  1. Mix all ingredients together. Add salt to taste.
  2. Best served immediately, as the salt will extract the juices from the vegetables and make it more liquidy.

December 17, 2014

Oleana's Whipped Feta

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Maybe you've been to Oleana, one of the best restaurants around Boston, and maybe you haven't but you love feta. This recipe will give you a beautiful whipped feta spread that goes great with cucumbers, bread, or just plain. If you've had Oleana's, let me know how this compares. Enjoy!

Oleana's Whipped Feta

Yield: 1+ cups
  • 1 roasted red pepper
  • 1/2 pound feta cheese
  • 2 teaspoons crushed red pepper
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon lemon juice
  • 1/8 cup olive oil
Cooking Directions
  1. Discard the skin of the peppers and pulse a couple times in a food processor.
  2. Add remaining ingredients and blend the mixture for about 2 minutes, until very smooth.
  3. Refrigerate for about 30 minutes before serving to allow the dip to set.