January 30, 2015

Ribbon Finger Jello

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Let's take a step back in time to when jello desserts were the bee's knees. Around that time is when you get some really weird ones that involved ham or candied things. Gross. But some of them were actually pretty decent, like this here recipe. It's a beautiful presentation of layers jello and gelatinized condensed milk. Luckily, it also tastes as good as it looks. Enjoy!

Ribbon Finger Jello

Yield: 1 big pan of jello
  • 3 oz package orange gelatin
  • 3 oz package lime gelatin
  • 3 oz package lemon gelatin
  • 3 oz package strawberry gelatin
  • 6 envelopes unflavored gelatin
  • 14 oz can condensed milk
  • 5 3/4 cup boiling water
  • 1/4 cup cold water
Cooking Directions
  1. Dissolve the orange gelatin and 1 envelope of unflavored gelatin in 1 cup of hot water. Pour into a 3 x 9 x 13 inch pan which has been lightly sprayed with oil. Chill until almost firm, approximately 20 minutes. If too firm, the next layer will slide off.
  2. Soften 2 envelopes of unflavored gelatin in 1/4 cup cold water. Add 3/4 cup hot water. In a separate bowl, mix the condensed milk with 1 cup boiling water. Combine both mixtures. Pour 1 cup of the new milk mixture over the first layer and add 1 cup between each subsequent layer.
  3. Repeat each gelatin procedure in this order: orange, lime, lemon, strawberry. Alternate with milk mixture and ending with a gelatin layer. While each layer is chilling, mix the next layer. If mixture becomes too thick, set in hot water or microwave. When completely firm, cut into desired size.
  4. For a quick method, place the pan with gelatin in the freezer for approximately 12 minutes, then approximately 8 minutes for each subsequent layer.

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.