Yogurt Dipping Sauce (for falafel)

A simple and tasty yogurt sauce found on the Food Network site followed by a falafel recipe. . .

Yogurt Dipping Sauce

• 1 cup plain yogurt
• 1/2 tablespoon lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon salt
• 1 tablespoon freshly chopped cilantro leaves
• 2 teaspoons freshly chopped parsley leaves
• 1/2 teaspoon ground cumin

Mix ingredients together in a small bowl and chill until ready to use.

Yield: 1 cup

Falafel in Pita

• 2 tablespoons canola oil, plus extra for frying
• 1 medium yellow onion, chopped
• 1 large red bell pepper, chopped
• 5 cloves garlic, chopped
• 2 (14-ounce) cans chick peas, drained
• 1 teaspoon red chili flakes
• 1 teaspoon ground cumin
• 1 egg
• 1 tablespoon salt
• 1/2 tablespoon freshly ground black pepper
• 5 tablespoons flour
• 2 cups freshly chopped parsley leaves
• 3/4 cup freshly chopped cilantro leaves
• Pitas, for sandwich
• Toppings: shredded lettuce and chopped tomato, sliced cucumbers
• Yogurt Dipping Sauce, recipe follows

In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

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Lebanese-Style Red Lentil Soup

I love to make soup because it's usually a pretty quick meal to put together AND it's always filled with good-for-you ingredients! Here's another super-easy and super-yummy soup recipe from All Recipes:

Lebanese-Style Red Lentil Soup

Ingredients

• 6 cups chicken stock
• 1 pound red lentils
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 large onion, chopped
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 cup chopped cilantro
• 3/4 cup fresh lemon juice

Directions

1. Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
2. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
4. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

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Curried Lentil and Swiss Chard Soup w/ Garbanzo Beans

I really wanted to cook using the Swiss chard from our garden and I found this recipe at Epicurious. I chose this one because of the protein punch from the lentils and garbanzo beans. Charlie and I liked the soup and the kids ate it but didn't rave about it.

Next time I make this recipe I will half it because it makes A LOT.

Curried Lentil and Swiss Chard Soup w/ Garbanzo Beans

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 5 teaspoons curry powder
• 1/4 teaspoon cayenne pepper
• 3 14-ounce cans vegetable broth
• 1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)
• 1 pound red lentils (about 2 1/4 cups)
• 1 15-ounce can garbanzo beans (chickpeas), drained
• Plain yogurt

Preparation:

Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.

Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.

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Black Bean and Couscous Salad

I don't think I've ever made couscous before! I tried this recipe from RecipeZaar and it's a winner.

BLACK BEAN COUSCOUS SALAD

SERVES 10

Change to: Servings US Metric

• 1
• 2
• 3
• 4
• 5

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Ingredients

• 1 cup uncooked couscous
• 1 1/4 cups chicken broth
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon red wine vinegar
• 1/2 teaspoon ground cumin
• 8 green onions, chopped
• 1 red bell pepper, seeded and chopped
• 1/4 cup chopped fresh cilantro
• 1 cup frozen corn kernels, thawed
• 2 (15 ounce) cans black beans, drained
• salt and pepper

Directions

1. Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous.

2. Cover the pot and remove from heat.

3. Let stand for 5 minutes.

4. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.

5. Add green onions, red pepper, cilantro, corn and beans, and toss to coat.

6. Fluff the couscous well, breaking up any chunks.

7. Add to the bowl with the vegetables and mix well.

8. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

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Split Pea Soup

Split Pea Soup recipe found on Epicurious was delicious!
I used chicken broth and water and added a bit extra just so that it would be soup not mush.

Ingredients:

• 2 tablespoons (1/4 stick) butter
• 1 large onion, chopped
• 1 cup chopped celery
• 1 cup chopped peeled carrots
• 1 1/2 pounds smoked pork hocks
• 2 teaspoons dried leaf marjoram
• 1 1/2 cups green split peas
• 8 cups water

Preparation:

Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.

Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)

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