I had a bunch of forking Pickled Beets and Pickled Onions and thought I could make tasty Falafels out of them and I forking did! This is a very original  recipe I whipped up. The pickling of the beets and onions just gives these beet falafels another dimension. These falafels are a forking rainbow of flavor in your mouth. The Falafels came out really Forking Delicious! They got everything going on, tangy, sweet, sour, spicy and a little bit of crisp on the outside. Sort of meaty on the inside.

Set oven to 350 degrees you will need oiled pans for baking the falafels.

Ingredients

3 cups of your home made pickled beets

1 cup of your thinly sliced onion that you already pickled in with the beets

2 – 15.5 oz. Cans of Chickpeas drained and rinsed

1/2 cup of the liquid from the pickled beets

1 1/2 Cup Matzo Meal

2 Extra Large Eggs

2 Tablespoons Tahini

1 teaspoon Cumin

1 Tablespoon Coriander

2 Cloves Garlic Minced

Handful of Chopped Parsley or Cilantro or a mix of both

1/2 teaspoon of Kosher or Sea Salt

1/2 teaspoon of Black Pepper

Using blender of any kind start with a chickpeas and beet liquid and then add beets, matzo meal, onions, eggs and blend well.

Now add remaining ingredients and by now you can just stir them in.

Roll into patty shapes on to oiled pans.

Bake at 350 degrees till done.  I did them filling the oven for 15 minutes and turned them over and did another 10 minutes making it 25 minutes total.

Now make Pink Horseradish Dill Cream

About 2 cups Nonfat Greek Yogurt

About 2 Tablespoons Light Mayo

3 inches of Armenian Cucumber grated (skin and seeds removed)

About 1 tablespoon Horseradish

2 teaspoons dried dill

1/2 teaspoon Kosher Salt

1/2 teaspoon Ground Black Pepper

1/2 teaspoon Cayenne Pepper

1 teaspoon Pickled Beet Liquid

Mix and chill

This recipe is a keeper! These came out really Forking Good!

Keftedes (Kef-teh-des) are usually Meatballs seasoned with Greek style Seasonings and Feta Cheese.  Vegetarian Keftedes are popular too. Often they are made with carrots, I like Parsnips more than carrots since they have more flavor and are less watery so I made mine with parsnips. I also cut some fat out by baking the Keftedes instead of frying and by using Fat Free Cottage Cheese instead of Feta.

Ingredients for Keftedes

3 Cups Shreaded Parsnips

1 handful of chopped fresh Parsley

1/2 a shredded Sweet Onion

16 oz. Package of Fat Free Cottage Cheese Whipped till smooth

2 eggs (crack them into your cottage and just whip them in)

4 slices of lite White Bread ( Frozen and Chop into the smallest cubes you can)

1 teaspoon dried mint

1/2 teaspoon dried dill (fresh herbs should be better but I used what I had at home)

Fresh ground Sea Salt

Fresh Ground Black Pepper

1 Cup Whole Wheat Panko Bread Crumbs

3 Tablespoons Michael Psilakis Gyro Slider Spice  Recipe* It seems to compliment the Keftedes well and gives another layer of flavor. Or just add salt and pepper to crumbs till tasty. Will post Michael Psilakis recipe after the Keftedes.

Oven is set at 350 degrees

Shredded Parsnips, Onion, and Chopped Parsley.

Combined with the Cottage Cheese, Eggs and Lite White Bread, Mint, Dill, Salt, and Pepper.

Roll into a meatball shape about the size of a walnut and light coat it in your seasoned crumbs.

I wound up with 30 and baked them at 350 degree oven for 15 minutes as soon as they came out I generously salt and peppered them and served them with a low fat Tsatziki Sauce.

 

Michael Psilakis Gyro Slider Spice

12 Tablespoons Cumin

2 Tablespoons Coriander

8 Tablespoons Mustard Seed

2 1/2 teaspoons Cloves

2 Tablespoons Black Cardamon ( there is no substitute for black cardamon and DON’T use green it’s not the same)

4 Tablespoons Fennel

2 Tablespoons Cinnamon

This seasoning is delicious to coat a burger with  but will need Salt and Pepper.

Low Fat Tsatziki

About 3 inches of Armenian Cucumber pealed, seeds removed and grated.

About 2 Tablespoons of my  Slow Roasted Garlic Spread (see recipe under recipes)

About 1/4 of large sweet Onion Grated

About 2 Tablespoons of Dried Dill

Slightly over 1/2 Cup of Non Fat Greek Yogurt

Juice of one small lemon

Fresh Ground Sea Salt and Fresh Ground Pepper.

 

 

I took Thomas Keller’s Recipe for Lentils Vinaigrette and made some substitutions and minor additions.

The ingredients I used are

2 lbs Black Beluga Lentils

2 branches of fresh Bay Leaves

1 head of garlic sliced in half

1 parsnip cut in half ( I believe the recipe says to use carrot but I like the flavor of parsnips so I used parsnip)

about a teaspoon of dried Thyme (sprays of Thyme are used in the real recipe but I didn’t have any that day)

1 large Sweet Onion (one half diced the other 1/2 whole)

3 Tablespoons Red Wine Vinegar (You don’t use all three tables at the same time)

2 teaspoons Kosher Salt

Some Fresh Ground Black Pepper

1 1/2 Tablespoon Dijon Mustard

1/4 C Extra Virgin Olive Oil

About a Cup of sliced Scallion

2 carrots shredded (my addition I think they play well against the parsnip flavor)

About a handful of fresh chopped parsley

Take your Lentils, Onion, Parsnip, Garlic, Bay leaves, Thyme, and Bring to Boil and then cover and simmer till done. (about 20 minutes)

This is important

When the lentils are done discard the onion, parsnip, garlic and bay leaves. NOW ADD 2 Tablespoons of Red Wine Vinegar, your two teaspoons of salt and some fresh ground black pepper and let sit and get cool. This is Thomas Keller’s method sort of but not exact I note.

Now make the Vinaigrette!

I find it easiest to start with your 1 1/2 Tablespoon of Dijon and slowly add your 1/4 Cup of Extra Virgin Olive Oil and after that’s emulsified slowly add your 1 Tablespoon of Red Wine Vinegar and add to your cooled lentils.

Now add your Carrot, Onion, Scallion, and Parsley to the lentils.

Mix and your done. You can vary the recipe as much as you like. You might want it saucier and might want to double up on the vinaigrette but I like it drier. Last time I made this I used Regular Lentils and with my Three Hour Onions Recipe that you can find under recipes and it tasted very good that way warm. (I didn’t add all the raw onions and used the three hour onions and scallions)

A Timbale is hard to describe. It’s layers of food that might  be or include a combination of Pasta, Custard, Rice, Risotto, Potatoes, Eggs, Cheese, Meat, and Vegetables held together with egg, also usually baked in a pan, (but sometimes Chilled or steamed) and is traditionally covered with bread crumbs. Sometimes it’s made in a pan for multiple servings and sometimes it made in individual pans.

I’ve made Timbales a few times and always make them different. This Time my Timbale was made of Zucchini, Eggplant, Tomatoes, Greens, Cheeses, Spelt Pasta, Eggs, Butter and Whole Wheat Panko Bread Crumbs.

I set my oven to 375 degrees. I buttered and crumbed my Springform Pan.

 

I patted bottom of pan with seasoned Zucchini mixed with Some Mozzarella Cheese,one beaten egg and lined the sides of pan with broiled and seasoned Eggplant.

 

I topped that with Seasoned Provolone Cheese.

Then I added Seasoned Tomatoes.

Next came my mixture of Seasoned Ricotta, Mozzarella, Provolone, Hard Cheese, Egg and Spelt Pasta.

 

More Seasoned Provolone.

 

Then I added the seasoned Seasoned Greens mixed with cheese Mixture and then a layer of the Zucchini Mixture.

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Topped that with Whole Wheat Panko Bread Crumbs.

 

Baked at 375 for 90 Minutes.

 

Corn stock turns Corn Soup, Corn Risotto, Polenta, and other Corn Recipes from ordinary to extraordinary!

Most Corn Stock recipes instruct you to gather your used corn cobs and boil them for a certain amount of time with some aromatics.

Why do that when you can have delicious sweet corn and great corn stock with a BIG giant corn taste roasted in one easy pan.

Set your oven to 375 degrees. Get your pan and fill with your pealed  corn cobs. Fill with water to almost cover your one layer of corn. Add about 2 oz. of sweet butter for 4-6 corn cobs and about 1 teaspoon of Kosher Salt for the 4-6 corn cobs. Cover pan. and Roast for 2 hours. After two hours pull pan out on counter still covered and let sit out and cool for at least an hour. You will have the sweetest juiciest corn and the most delicious corn stock you ever had!

I note the Stock will be slightly salty but I find that helpful to season whatever I’m using the stock for.