After reading about a lot of mini spinach and feta pies I thought I could do the same thing but different with Spaghetti Squash Feta and Harissa and I did! I learned from dining at FnB in Scottsdale that Harissa is an AMAZING pairing with spaghetti squash….so I do that often. There are many styles of Harissa out there but the one I developed is absolutely delicious with many things so you might want to make a double amount…or use the extra to dip the mini pies in…?….I actually didn’t know if this recipe for crust would work out…since I just winged it….But it did…and very well I might add. These mini pies are very unique and also tasty!

Ingredients for about 9 portions

1 1/2 cup flour – plus a very small amount more for rolling out the dough..

1/2 cup chickpea flour

1 1/2 teaspoon course sea salt

1/2 cup plus 2 Tablespoons water

3 Tablespoons extra virgin olive oil

1 cup spaghetti squash cooked and drained REALLY WELL.

4 oz creamy or fresh style feta cheese……NOT the salty tangy GREEK or substitute goat cheese

1/4 cup scallions – chopped

2 Tablespoons cilantro – chopped

1 Large egg – slightly beaten

2 red bell peppers roasted – skin, seeds & stem removed – rough chopped – PLUS ALL THE SWEET JUICE that comes out of the peppers from roasting

1/2 teaspoon cumin

1 teaspoon caraway seeds

2 Tablespoons extra virgin olive oil

3 garlic cloves – grated

1 hot pepper – chopped (or to taste)

1 lemon – just the fresh squeezed juice

2 Tablespoons red wine vinegar

2 Tablespoons tomato paste

Fresh ground sea salt and pepper to taste

1 Large egg & 1 &tablespoon water

about 4 pinches of sesame seeds

Directions

Make dough

Set oven to 450degrees F.

In a large bowl combine flour, chicken pea flour, sea salt, water, and extra virgin olive oil. Mix and knead well. Wrap in plastic wrap and set to the side. Wrap in plastic wrap so it doesn’t dry out and keep to the side.

I do note YOUR SQUASH SHOULD BE DRAINED VERY WELL or this recipe won’t work out for you.

In a small bowl to the side make your wash,,,,,It’s just one Large egg and a Tablespoon of water. Set to the side.

Harissa is just 2 red bell peppered roasted with cumin, caraway, extra virgin olive oil, garlic cloves, hot pepper, lemon, red wine vinegar, tomato paste, salt and pepper to taste blended well.

Add the harissa and the feta cheese, scallions and cilantro to the spaghetti squash.

Set a scoopful or two into each.

I didn’t take a picture but I tried to fold them like this.

They were too messy and I didn’t think they would come out right so I threw each one in a muffin pan.

Then I covered them with egg wash two times and sesame seeds.

After some time in the oven they looked more like this. I put these in the oven at 450 degrees F for 15 minutes……I thought they might need longer but I didn’t want to burn them so i turned the heat down to 350 for ten minutes. They came out perfect and lightly browned even underneath.

Delicious…You will love this.

Inside they also came out really well….

Whoo Hoo….This is a Forking Good One!

 

 

 

 

 

I had a cabbage that I had to use so I thought I’d come up with different slaw. Here’s Sriracha Ginger Apple Slaw! It’s very easy to prepare and taste great! I think most people will like it. It’s not too spicy and it’s not too sweet. It’s light and refreshing.

Ingredients for around 8 servings

1 medium green cabbage – shredded very thinly (don’t used bagged)

2 medium carrots – peeled and shredded

1/2 medium sweet onion – shredded very thinly

1/3 cup radishes – shredded

1 honey crisp apple (it will get shredded but do that at the end)

1 garlic clove – ground to paste

1/4 cup sugar

1 Tablespoon kosher salt

1 1/2 Tablespoons minced ginger

1 Tablespoon dijon mustard

1 Tablespoon honey

2 Tablespoons canola oil

2 teaspoons Sriracha – or to taste because different brands will differ

1/2 teaspoon black pepper

1/2 cup apple cider vinegar

1 Tablespoon cilantro chopped

1 Tablespoon parsley chopped

Directions

Put the cabbage, sugar and kosher salt in a large mixing bowl. Mix well and transfer to a colander that sits over a large bowl and let sit on the counter about 1/2 hour. Water will come out of the cabbage. Throw out the liquid and put the cabbage back in the large bowl.

Add the carrots, onion, radishes to the large bowl and set to the side.

In a small bowl add the dijon, honey, Sriracha and ground garlic and mix well. While mixing slowly add the oil and mix well. Slowly mix in the apple cider and mix well. Add the minced ginger and black pepper. Mix well.

Shred the apple and add it to the large bowl with cabbage. Mix in the dressing and lastly add the parsley and cilantro.

It’s ready to serve on a sandwich or on the side or wrapped with protein in rice paper.

Enjoy!

 

 

I was thinking that Buffalo Chicken Meatballs might be tasty so here they are. The meatballs come out just right tang, a little spicy, juicy but firm with little crunches of celery. They are delicious too by the way……You can top them however you like. I like to just use Frank’s Red Hot Sauce with a side of quality Blue Cheese. Feel free to make a more traditional wing-type sauce with a combination of equal parts of Frank’s Red Hot Sauce and Butter…..Another alternative is to just pour Blue Cheese Dressing on the meatballs and then drizzle them with the aged Cayenne Pepper Sauce (Frank’s Red Hot). This recipe is very easy to make but make sure your rice is cooked properly or you might wind up with squishy meatballs. The rice is in the recipe to soak up all that delicious hot sauce. To cook rice correctly I do two (dry not liquid) cups of water to a heaping cup of rice and I use a little salt and either a pat of butter or a squirt of oil, then bring to boil then reduce to simmer then cover lightly for 15-20 minutes. I think these meatballs are great as appetizers or also just as good in a sandwich or wrap. Maybe serve with buttered rice, noodles or creamy potatoes as a dinner…….Leftover meatballs can be frozen.

This recipe makes about 10 servings.

1 1/2 lbs ground chicken

2 large eggs – slightly beaten

1 cup white rice (already prepared)

2 teaspoons dijon mustard

1/2 cup aged cayenne pepper sauce – preferably Frank’s Red Hot Sauce

1/4 cup scallions – chopped

2 garlic cloves – ground to paste

1 celery rib – chopped fine

1/4 cup carrot – finely shredded

2 Tablespoons fresh parsley – chopped

1 teaspoon paprika

2 pinches celery seeds

1/2 teaspoon yellow mustard seeds

1 teaspoon dark brown sugar

2 teaspoons course sea salt

1 teaspoon black pepper

1 cup panko bread crumbs

non stick cooking spray – preferably canola or vegetable

Directions

Set oven to 350 degrees F.

Spray baking sheet(s) with non-stick spray and set to the side.

In a large bowl add eggs, rice, dijon mustard and aged cayenne pepper sauce and mix well. Then add all the vegetables and spices. Mix well. Now add the ground chicken and mix well. Lastly add the bread crumbs and mix well.

At this point you can do a smaller tester ball (a little smaller than a marble to test for seasoning and place in the oven for about 5 minutes or until done.

When you’re happy with the seasoning use a small scoop and make your meatballs. With my small scoop I made 44 meatballs.

Cook till done. In my oven they took 15 minutes.

Serve!

If you like that Buffalo Wing kind of taste then you should enjoy these yummy meatballs.