When I was young, we never ate fresh broccoli. I remember eating canned corn & the frozen mixed vegetables! I started making broccoli for my own family, boiling was the way to go! Well, that’s ok if you like boiled or steamed broccoli. Then it seemed roasting vegetables became the craze & thankfully so! I like roast all kinds of vegetables. Olive oil & a sprinkling of salt is how I do it.Continue reading “Roasted Broccoli with Tahini Sauce”
The other night I made a delicious dinner of Hummus & Pita plus a few other dishes! It was just what we wanted for a ‘beginning of spring dinner!
I bought pre-made frozen Falafel Balls to save a bit of time since.i was going to make the pita & other dishes! They were good & I am pretty sure they are available in most places now, If you can not find frozen Falafel Balls, maybe you can find the dry mix which is quick to use!
The menu was… Homemade Pita, Hummus, red pepper dip ( I will work on that recipe for the blog!), deviled eggs, pickles, cups up cucumbers, roasted cherry tomatoes & roasted cauliflower. I fried up some eggplant slices as well. OH… I can’t forget the tahini sauce too! So good! I have a few recipes on this blog for some of the food we ate so here they are! And.. I have added some recipes I did not make too!! This kind of dinner is just so versatile! You can add anything you like….
For the tahini, I do not have a recipe here … I have a recipe for tahini dressing & tahini sauce with roast potatoes. but here is how to make it , put this in a jar to shake it up or a bowl & uses a whisk, Take 1/2 cup tahini, juice of half a lemon, pinch of salt, & about 4 tbsp of cold water…mix, if this is too thick then add more cold water gradually. Adjust the seasonings…salt etc. you can add more lemon if you want too! Drizzle the tahini sauce over anything & everything!!
I have had an Israeli cookbook for over 35 years… I look through it often but have not made anything for it before!
There are so many recipes for Hummus & so many options to buy it ready-made in the grocery stores. But..I like making it myself. It is fast, easy & I can have it on a whim. I started making my own over 25 years ago and have come up with a recipe that we love.… Continue reading →
As with Hummus, there are so many recipes for Baba Ganoush & I pretty much like all of them. Some are made with mayonnaise which I really like but the one that I have been making lately uses tahini. Very quick & simple, delicious & healthy. If you can not eat tahini, add mayonnaise in its… Continue reading →
I just love Hummus with beef. I like to get it when I am in a Middle Eastern restaurant so I jumped at the chance to make it at home when I saw this recipe! It was delicious!
I love guacamole & I love hummus…so I combined them. Easy. Also good because I had 1 can of chickpeas & a couple of avocado that were getting nice & ripe so I needed to use them.
Actually, a bit of a story about this cookbook. I saw it at my daughters home in November & then I decided it looked so great that I would buy it for my daughter-in-law..but I had it shipped to my house! Smart right? I am ‘borrowing’ it until I can take it to her the next time we go to visit them! She is totally fine with that of course!!Continue reading “Trying out a new cookbook…sababa”
I love tahini, I love biscotti so the idea of this recipe was very intriguing to me! My DIL loved them! Oh… & these are vegan so good for anyone!!Continue reading “Tahini Biscotti”
I made these vegan burgers the other day & they are quite good, even my meat-loving son ate them!
I love this salad dressing. It is adapted from a recipe on the Canadian Living Magazine website. This is one of my ‘go-to’ salad dressings. The salad that I have put it on tonight has roasted sweet potatoes & roasted yellow pepper. lettuce, tomatoes,cucumber & sliced almonds. I like this dressing on a salad with a grain added to it. I use it a lot on quinoa salads … Kale salad would be good… the uses for this is endless I think!! There is a difference from this to a tahini sauce. Tahini sauce does not have vignette which is added in this recipe .
I made only 1 change to the recipe on the website, so my recipe is an inspired recipe that I adapted from the Canadian Living Magazine website!
Here is the recipe
Tahini Salad Dressing
1/4 cup olive oil
3 tbsp red wine vinegar
1 tbsp maple syrup
2 tbsp tahini
salt & pepper to taste
- Put all of the ingredients into a jar & shake!!
The salad I made tonight
Roast 1 peeled sweet potato … I cut it into chunks, drizzled it with oil, wrapped it in foil & baked it until soft. Let cool This can take a long time, so I roasted this early in the day & put it in the fridge….
Roast 1 thinly sliced yellow pepper … put the pepper slices on a lined baking sheet, drizzle with oil & sprinkle some coarse salt on, put into a 400f oven & roast until soft..watch because the time depends on how big you have cut your pepper
6 cups of salad greens
2 cocktail tomatoes, sliced
1 mini cucumber, thinly sliced
sliced almonds, I just sprinkled some on the salad
Pour some of the dressing on the salad & toss! You will have leftover salad dressing. It will keep n the fridge for several days!
When I was young, we never ate fresh broccoli. I remember eating canned corn & the frozen mixed vegetables! I started making broccoli for my own family, boiling was the way to go! Well, that’s ok if you like boiled or steamed broccoli. Then it seemed roasting vegetables became the craze & thankfully so! I like roast all kinds of vegetables. Olive oil & a shrinking of salt is how I do it.Continue reading “Roasted Broccoli with Tahini Sauce”
As with Hummus, there are so many recipes for Baba Ganoush & I pretty much like all of them. Some are made with mayonnaise which I really like but the one that I have been making lately uses tahini. Very quick & simple, delicious & healthy. If you can not eat tahini, add mayonnaise in its place. If I am using mayo I add enough to get the colour I like. I know that is not very exact, but somehow it works. I like the baba ganoush to be a medium grey colour if that helps!!
Here is the recipe
Baba Ganoush with Tahini
! medium size eggplant
1 lemon, squeezed *** discard lemon
1 clove of garlic, minced *** tip if using a food processor, you can drop a peeled clove of garlic into the food processor while it is running & it will get minced!!
1 -2 tsp salt
4 tbsp olive oil
3 tbsp tahini *** if you want to make this for Passover, use mayo!
- Line a cookie sheet with foil
- Wash the eggplant & prick it with a fork in a few places. Put it on the cookie sheet & bake in a 350 oven for an hour or until it is very soft. ***I put on an oven glove and squish it to see how done it is & when it is very soft & the skin is wrinkled, it is done ***alternately cut the eggplant in half, spray the foil with non-stick spray, put the eggplant cut side down, bake until soft
- Let the eggplant cool
- Cut off the stem end of the eggplant & cut it into chunks
- Place the eggplant into a food processor or blender. add the lemon juice, minced garlic, salt & olive oil, process until you have the consistency your like *** I like mine smooth
Here is #2 in my trying different energy balls!
Jacki told me about this recipe, there are 2 more from this website that I will try..the website is Deliciously Ella. The only change I made from the original recipe is that I did not have vanilla powder so I used liquid vanilla. The ingredients are given by weight in the original recipe. I weighed & measured all the ingredients so I am going to give you the ingredients by cups instead of weight. But this is in no way my recipe. All credit goes to DeliciouslyElla & I thank her because I really liked this. They are nut free so can go to school with kids if they have to only bring nut free snacks!!
Here is the link to the recipe
Sesame Vanilla Energy Balls
3 1/2 cups pitted dates
1/3 cup pumpkin seeds *** a heaping 1/3 cup!
1/2 cup of sunflower seeds
1 cup quick oats
2 tsp vanilla
4 tsp tahini
1/4 cup of sesame seeds ***the original recipe calls for 1/2 cup of sesame seeds but I had 1/4 cup left over so start with 1/4 cup & add more if you need These are to coat the balls
Method ( my method()
- Cut the dates in half, I use kitchen scissors, by cutting pitted dates in half before using them you ensure that there are no pits in them! I did not always do this but one time there was a pit that got crushed up in the food processor & I had to throw the whole thing out. I think it was for some date squares years ago….
- Put all of the ingredients into a food processor & process until finely mixed. Mine did not form into a ball around the food processor blade but when I tried to stick it together I could form it into a ball so that was ok. If your mixture does not form a ball when you gather it in your hand, add some more dates. The recipe I gave here has some extra dates added, so the original recipe is different
- Take the balde out of your food processor so you do not cut you fingers!!!
- Form the mixture into same size balls…I got 24 using approx 2 tbsp of mixture.
- Put the sesame seeds into a dish.
- Roll the balls in the sesame seeds Teh sesame seed didnt stick to the mixtue very wasily so just press them in. I put some sesame seeds in the palm of my hand & preddes them
- I froze some since I didnt want to eat all 24 in a few days…