So today was fun. Three of our butterflies emerged which was fascinating. But dinner...didn't go so well. I tried the Falalfel recipe (three blogs down) I prepared it soon after I finished cooking the Fava beans and then put it in a container in the fridge. It tasted good, and looked OK. Today I followed the directions to cook it up for dinner. I also made a beautiful marinated cucumber and tomato salad. The oil was hot, I put in my first ball of falalfel into the pan, it sizzled nicely....and then disintegrated into the oil. WHAT???!!! So i tried another route. i heated up the grill pan prepared to just grill them a patties. I put them on the pan, they started to cook, then spread like pancakes and go all mushy. :-( I WAS NOT HAPPY.
It was very sad for me to have to scrape off the crusty bits of falalfel mix back into the Rubbermaid container. The boys weren't too put out because they got to go get pizza at Costco. I need to get a better falalfel recipe, and learned the painful lesson that not everything you read on the Internet is true. That recipe sucked.
My next project: I am making lunch for the ladies at my Bible study this Thursday for our final meeting. My goal is to make a fresh, free and delicious meal using only things I can get from Fair Foods. Easy. I will keep you posted.
Friday, May 6, 2011
Thursday, May 5, 2011
Fava beans Are Done
The beans have been hulled and blanched and shelled. I could not figure out how to turn this picture, so you will just have to turn your head. What is in the colander are the beans, and what is next to that are the shells, post blanching. Whew!! they are a lot of drama, but they made some yummy stuff.
Tim and I made the fava bean hummus which is excellent. Good texture, I might add some more garlic next time because ours is a bit bland, but I think I am used to tasting hummus with the tahini in it.
We also made the Fava bean pasta sauce and had that for dinner over fettuchini last night. That went over really well. Everyone liked it. The two changes I made were that I boiled some peas with the noodles then added the sauce, and I used Feta cheese instead of the Parmesan because that is what I had.
I prepared the Falfel mix, and the consistency looks good. We will see how it cooks up tomorrow.
All in all I like fava beans, they are yummy and good for you, but if someone had not given me a huge box of them I probably would not have gone through all the work to prep them. Once they are hulled, blanched, shelled and cooked they are easy to work with and very versatile, but again, a lot of time for something not terribly glamorous. :)
Super Scones
I meant to post this last week, but didn't. Dwight and I were talking about scones and I wanted to post my Super Scone recipe. This one works AWESOME every time, and it can be switched up so easily depending on what you have in the pantry. I made some today for Bible study with dried cranberries and golden raisins with a citrus glaze. They were awesome. Use this recipe, make it your own and enjoy.
Scones
3 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter cut into pieces
1 cup dried cherries
1 cup + 1 tbsp milk
Preheat oven to 450. In a medium bowl combine flour, baking powder, and salt. (this is also where you would add any spices, ex: 1 tsp cinnamon) Incorporate butter with a pastry blender until the pieces are pea size or smaller. Add the dried cherries (or cranberries, apricots, bananas, chocolate chips, nuts, etc...) and stir to coat them with the flour. Slowly stir in milk using a fork. When the dough is just coming together turn it out onto your work surface and knead 14 times. Form into a flat disk about one inch high and cut into eight equal wedges. (Sometimes here I will brush the scones with milk and sprinkle with sugar, if I am not glazing them) Bake on parchment for 15 -18 min until the edges are browned and the insides are no longer doughy. Cool completely before glazing.
Citrus Glaze:
1 tablespoon lemon zest
1 1/2 cups powdered sugar
1-2 tablespoons of orange juice
Stir all ingredients together. Add small amounts of juice if the icing is too thick, or sugar if it is too thin. The icing can be drizzled on or you can dip the tops of the scones in the icing and let it drip down the sides. Let the icing harden completely before you store or serve.
Scones
3 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter cut into pieces
1 cup dried cherries
1 cup + 1 tbsp milk
Preheat oven to 450. In a medium bowl combine flour, baking powder, and salt. (this is also where you would add any spices, ex: 1 tsp cinnamon) Incorporate butter with a pastry blender until the pieces are pea size or smaller. Add the dried cherries (or cranberries, apricots, bananas, chocolate chips, nuts, etc...) and stir to coat them with the flour. Slowly stir in milk using a fork. When the dough is just coming together turn it out onto your work surface and knead 14 times. Form into a flat disk about one inch high and cut into eight equal wedges. (Sometimes here I will brush the scones with milk and sprinkle with sugar, if I am not glazing them) Bake on parchment for 15 -18 min until the edges are browned and the insides are no longer doughy. Cool completely before glazing.
Citrus Glaze:
1 tablespoon lemon zest
1 1/2 cups powdered sugar
1-2 tablespoons of orange juice
Stir all ingredients together. Add small amounts of juice if the icing is too thick, or sugar if it is too thin. The icing can be drizzled on or you can dip the tops of the scones in the icing and let it drip down the sides. Let the icing harden completely before you store or serve.
Monday, May 2, 2011
Two more Fava bean recipes
Just so that you don't think I can't spell...the recipes spell it FAVA, but the box says FABA. I am pretty sure they are the same thing, but anyway... some more things I may try. there are A Lot of beans :)
Transfer dip to saucepan and heat until desired temperature. It should be served hot, but some people prefer it to be warm. Serve it with hot pita bread triangles or pita chips for a tasty snack
Falafel is more commonly prepared with chickpeas, however this falafel recipe is made with a combination of fava beans and chickpeas.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- 1 cup dried, peeled fava beans
- 1/2 cup dried, peeled chickpeas
- 1 medium onion, finely chopped
- 2 tablespoons fresh parsely, stems removed and finely chopped
- 1 teaspoon salt
- 1/4 teaspoon ground red pepper
- 3/4 teaspoon cumin
- 1 tablespoon baking powder
- oil for frying
Preparation:
Soak beans overnight in water. Drain and rinse. Preheat oil to 350 degrees. 2 inches of oil in a frying pan will suffice. I prefer to use vegetable or canola oil, but olive oil can be used also.
Place beans in food processor and blend. Add remaining ingredients to form a thick paste-like consistency. If too thick, add 1 tablespoon of water at a time until desired consistency.
Remove falafel mixture from processor. Spoon falafel into hot oil by the tablespoon. Fry for about 2 minutes or until falfel is a golden brown color.
Serve falafel by itself, or with hot pita bread with veggies, hummus, or tahini sauce.
Place beans in food processor and blend. Add remaining ingredients to form a thick paste-like consistency. If too thick, add 1 tablespoon of water at a time until desired consistency.
Remove falafel mixture from processor. Spoon falafel into hot oil by the tablespoon. Fry for about 2 minutes or until falfel is a golden brown color.
Serve falafel by itself, or with hot pita bread with veggies, hummus, or tahini sauce.
Fava Bean Dip
This is a very simplified version of a traditional fava bean dip called bessara. The original recipe calls for the soaking of dried beans and all that jazz, but if you don't have the time or patience, this recipe is for you. Ingredients:
- 1 can of fava beans, drained
- 3 cloves garlic, peeled
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon red pepper flakes or cayenne flakes (not powder)
- 1/2 teaspoon paprika
- 1 tablespoon parsley for garnish (optional)
Preparation:
Add fava beans, olive oil, lemon juice, and garlic to food processor. Blend well and add remaining ingredients. You want the consistency to be of a puree - not runny, but not too thick either. It should resemble other dips, like hummus.Transfer dip to saucepan and heat until desired temperature. It should be served hot, but some people prefer it to be warm. Serve it with hot pita bread triangles or pita chips for a tasty snack
Artichokes
We got a bunch of fresh artichokes last week. My kids LOVE artichokes, but they are kind of funny to work with if you have never cooked them before. This is how you do it.
1. Trim off the top, and snip off all the thorns off the tips of the leaves.
2. Place them in a steamer basket above boiling water. Add garlic, bay leaves and lemon to the water. cover and steam for 25-45 minutes, until petals easily pull away from the stem.
3. remove from steamer and eat.
-You eat them by pulling off a petal and raking it between your teeth to remove the flesh. Petal ends can be dipped in melted butter or mayo with a little lemon.
-When you get to the middle there is a bristly part, don't eat that, this part is called the choke. After you remove it you can eat the artichoke heart that is beneath it.
1. Trim off the top, and snip off all the thorns off the tips of the leaves.
2. Place them in a steamer basket above boiling water. Add garlic, bay leaves and lemon to the water. cover and steam for 25-45 minutes, until petals easily pull away from the stem.
3. remove from steamer and eat.
-You eat them by pulling off a petal and raking it between your teeth to remove the flesh. Petal ends can be dipped in melted butter or mayo with a little lemon.
-When you get to the middle there is a bristly part, don't eat that, this part is called the choke. After you remove it you can eat the artichoke heart that is beneath it.
Faba Beans
I came home the other day to a stack of boxes at my door and a bunch of 30 helium balloons tied to the kid's playhouse. Grandma Nancy had visited and left us several boxes of produce. One was full of Faba beans. I have never used them before, so now I am educating myself on how to prepare them. Apparently they are pretty labor intensive. I need to shell them and then blanch them to remove the tough skins. i am excited about the recipes that I found. I am posting them here so I don't loose them, and then I will report back about how they turned out.
1 large onion, diced
1 red bell pepper, seeded and diced
1 tomato, cored and diced
3 or 4 cloves garlic, minced
2 cups water
2 cups diced pumpkin or butternut or acorn squash
1 cup cooked small fava or cranberry beans, drained
1 cup cooked or canned chick peas, drained
2 tablespoons minced fresh parsley
2 tablespoons harissa (Moroccan chile paste)
1 cup couscous
1. Saute onions and bell pepper in 2 tablespoons water for about 5 minutes.Add tomato and garlic and cook for 4 minutes more.
2. Stir in the remaining ingredients (except couscous) and cook for 30 minutes over medium heat until the squash is tender. Stir occasionally.
2. Stir in the couscous, cover and let sit for 10 minutes.
p.s. Harissa is a chili paste made with chilis, garlic, olive oil and water pureed into a paste. You can make it yourself at home or purchase some. I have only ever seen asian chili pastes at the store, but I am going to look.
2 tablespoons extra virgin olive oil
1-1/2 teaspoons minced garlic
1 tablespoon finely chopped fresh oregano
1-1/2 cups chicken stock
salt and freshly ground pepper
2 cups cooked, peeled fava beans
3/4 pound dried fettuccine
pecorino or Parmesan cheese
1. Heat the olive oil in a medium saucepan . Add the garlic and saute until light brown. Stir in the oregano, then add 1 cup of the stock. Bring to a boil, season with salt and pepper, and add 1-1/2 cups of the fava beans. Simmer for a few minutes to blend the flavors.
2. Scrape into a blender and puree with the remaining 1/2 cup stock until smooth. Return the sauce to the pan and add the remaining 1/2 cup favas. Simmer gently and taste for seasoning. Add salt and especially pepper.
3. Meanwhile, cook the pasta al dente. Drain, reserving about 1/2 cup of the cooking water. Pour the pasta into a warm serving bowl and add the sauce. Toss well and thin with the pasta water, if necessary, until the sauce is glossy and not sticky. Serve immediately. Grate the cheese over the top at the table.
2 tablespoons olive oil
1/2 cup shelled fava beans
1/2 cup chopped onion
1/4 cup chopped fennel
1 1/2 cups chopped chard leaves
1 1/2 cups chopped, peeled tomatoes
salt, pepper
1. Cook oil, beans, onion, fennel, carrot and chard over low heat in medium saucepan.
2. When beans are quite tender, after about 45 minutes, add tomatoes and cook for another 25 minutes. Season to taste with salt and pepper.
1 large onion, diced
1 red bell pepper, seeded and diced
1 tomato, cored and diced
3 or 4 cloves garlic, minced
2 cups water
2 cups diced pumpkin or butternut or acorn squash
1 cup cooked small fava or cranberry beans, drained
1 cup cooked or canned chick peas, drained
2 tablespoons minced fresh parsley
2 tablespoons harissa (Moroccan chile paste)
1 cup couscous
1. Saute onions and bell pepper in 2 tablespoons water for about 5 minutes.Add tomato and garlic and cook for 4 minutes more.
2. Stir in the remaining ingredients (except couscous) and cook for 30 minutes over medium heat until the squash is tender. Stir occasionally.
2. Stir in the couscous, cover and let sit for 10 minutes.
p.s. Harissa is a chili paste made with chilis, garlic, olive oil and water pureed into a paste. You can make it yourself at home or purchase some. I have only ever seen asian chili pastes at the store, but I am going to look.
2 tablespoons extra virgin olive oil
1-1/2 teaspoons minced garlic
1 tablespoon finely chopped fresh oregano
1-1/2 cups chicken stock
salt and freshly ground pepper
2 cups cooked, peeled fava beans
3/4 pound dried fettuccine
pecorino or Parmesan cheese
1. Heat the olive oil in a medium saucepan . Add the garlic and saute until light brown. Stir in the oregano, then add 1 cup of the stock. Bring to a boil, season with salt and pepper, and add 1-1/2 cups of the fava beans. Simmer for a few minutes to blend the flavors.
2. Scrape into a blender and puree with the remaining 1/2 cup stock until smooth. Return the sauce to the pan and add the remaining 1/2 cup favas. Simmer gently and taste for seasoning. Add salt and especially pepper.
3. Meanwhile, cook the pasta al dente. Drain, reserving about 1/2 cup of the cooking water. Pour the pasta into a warm serving bowl and add the sauce. Toss well and thin with the pasta water, if necessary, until the sauce is glossy and not sticky. Serve immediately. Grate the cheese over the top at the table.
2 tablespoons olive oil
1/2 cup shelled fava beans
1/2 cup chopped onion
1/4 cup chopped fennel
1 1/2 cups chopped chard leaves
1 1/2 cups chopped, peeled tomatoes
salt, pepper
1. Cook oil, beans, onion, fennel, carrot and chard over low heat in medium saucepan.
2. When beans are quite tender, after about 45 minutes, add tomatoes and cook for another 25 minutes. Season to taste with salt and pepper.
Wedding Cake
So I have not posted anything healthy and good because for the last few weeks I have been consumed with wedding cake. It was a pretty awesome cake. I am very proud of it. I used a lemon ginger butter cake. Each tier had four layers of cake and three filing layers. Two layers of apricot cognac filling, and one chocolate ganache.
The cake was covered in fondant and decorated with raffia and fresh flowers.
p.s. All the ingredients were organic and fairly purchased
The cake was covered in fondant and decorated with raffia and fresh flowers.
p.s. All the ingredients were organic and fairly purchased
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