July 6, 2011

We Found Some Very Versatile Veggies!

Our gardens are starting to produce, and fruits and vegetables at the grocery store are on sale this season. This means we should focus on adding fruits and vegetables to our cooking! All  fruits and vegetables have a certain place in our kitchen, but a few have made the cut as the most useful and adaptable! Keep reading to find out which veggies are on the list!

1. Tomatoes: From pasta sauce to bread, from soup to bruschetta, tomatoes have an important place in all American households. Check out this article on Ten Tomato Techniques to get cooking!

2. Cucumbers: From gyros to sandwiches, from salads, to soup, cucumbers are unexpectedly versatile. Sometimes, I get too comfortable just chopping them up for a salad, when really there are hundreds of cooking options that are extremely refreshing and satisfying! Check out our article on 8 Great Cucumber Concoctions to learn how to use cucumbers in even more unique ways!

3. Avocados: Used commonly in guacamole and other Mexican foods, and as a part of salads and sandwiches, avocados are similarly versatile. Check out our article on 10 Ways to Use Avocados to add some unique entrees to your usual cooking plan!

April 8, 2007

Falafel Feva’

On my first night walking around Greenwich Village (I’m a New Yorker now!), I saw many, many great places to eat (not to mention the neighborhood clairvoyant and a club for “mad scientists,” aaahh NY). I felt like a kid in a candy store. Seeing as it was rather late and I was by myself for the time, I didn’t feel the need for an all-out, sit-down affair. I thought I would just wander around until a take out place caught my eye. A big “Yummy” sign did just that as I walked down 7th Ave. “Well that sounds promising,” I thought.

Yummy Shawarmy specializes in Middle Eastern and Mediterranean food prepared with an almost silly helping of hippie love, with names like “Yummy Chick” for the chicken dishes and “Schnitzel From Your Mother’s Kitchen.” Being a fan of falafel, I went for the “Falafel with Love” platter served with rice, pita, and green beans in a tomato sauce (never a combination I have tried). Honestly, I wasn’t really feeling the love from the falafel. I do enjoy spicy food, but the spice of these falafel just didn’t work, and there was no cucumber sauce to help cool it down. The cucumber sauce is key to the falafel experience.

So, I think I can do better in my own kitchen (which right now is literally a “two-butt” kitchen, meaning only two butts can fit into it, aaahh NY). Normally, I feel guilty eating falafel because they are deep-fried, but I came across a great recipe for baked falafel the other day. These are great for vegetarian eaters and really make the perfect lunch with pita and cucumber.



1 potato
1 bunch parsley
2 onions
3 Tbs. oil
3 C. cooked, ground garbanzo beans
1/4 C. sesame seed meal
1 Tbs. yogurt
1/8 tsp. garlic powder
1 Tbs. salt
Dash cayenne
1/8 tsp. pepper
1 tsp. paprika
Juice of 1 lemon


Cook and mash potato and set aside. Mince leaves of parsley. Preheat oven to 350 degrees. Chop onions fine and sauté in oil until soft. Stir in parsley and cook briefly. Add to ground beans. Mix well with remaining ingredients. Form into balls or shape into patties, using about 2 Tbs. of the mixture for each one. Place on greased cookie sheets and bake for 10 minutes on each side.

Yield: 24 balls

Tip: Make pita bread from scratch for a true falafel sandwich.

More NYC adventures to come!

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