Falafel In Pita Wroasted Garliccaramelized Onion Couscous Recipes

FALAFEL PITA SANDWICH

Steps:

• Gather the ingredients.
• Heat a large nonstick skillet or griddle to medium-high heat. Coat with olive oil and heat a pita round for 2 minutes on each side. The pita may begin to brown a little. Repeat with the remaining pita rounds, making sure to cut the top part to reveal the pocket after heating.
• Stuff each pita round with 3 falafel balls and a spoonful each of diced tomatoes and cucumber. Top each with sliced onion, chopped parsley, the optional pickles, and a generous drizzle of tahini sauce.

FALAFEL IN PITA W/ROASTED GARLIC&CARAMELIZED ONION COUSCOUS

Steps:

• For the Falafel:.
• In a food processor, add the chickpeas, garlic, onion, egg, lemon juice, parsley, cilantro, cumin, coriander, and cayenne. Pulse about 5 times. Add self rising flower and pulse another 5 times. The mix should not be too smooth but no large chunks.
• Transfer to a mixing bowl and season with salt. Refrigerate for 30 minutes.
• Remove chickpea mix from refrigerator. Add enough oil to large saute pan to fill it 1/2-inch up the sides. Heat oil on medium heat while you form patties.
• Drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup of flour. Roll into balls and press very gently into patties.
• When oil is hot, reduce heat to med/low then fry patties in batches for 3 to 4 minutes per side. Transfer to a paper towel lined plate.
• Slice the pita bread in half and open to make a pocket. Place 2 to 3 falafels inside and top with cucumbers, tomatoes and tahini yogurt sauce.
• For the yogurt tahini sauce:.
• Combine all ingredients in food processor. Blend on high speed to make a smooth and creamy sauce.
• For the couscous:.
• Place garlic cloves, 1 tbs. olive oil and 1/2 teaspoons salt in aluminum foil. Close tightly to make a pouch. Bake at 375 for 45 minutes (you can do this in a toaster oven if you want). When garlic is done, smash with a fork. It should be a paste like consistency.
• In large saute pan, heat olive oil on med/low heat. Add onion and 1/2 teaspoons salt reduce heat to low and saute stirring occasionally for about 1/2 hour. Remove from heat.
• Cook couscous according to box except (add 1/2 chicken bouillon cube to water). When couscous is done, add the caramelized onion, roasted garlic and parsley. Toss to combine.

SPICY SPINACH AND ONION COUSCOUS

Steps:

• in a saucepan on medium heat, cook onion, garlic, red pepper flakes, in olive oil until onion is soft.
• add frozen spinach and salt, cook until spinach is thawed.
• add couscous and mix.
• add chicken broth and mix.
• cover and remove from heat.
• let stand 5 minutes.
• fluff couscous with fork.
• add lemon juice and zest and mix.
• serve immediately.
• tip: to reconstitute leftovers, I put in a microwave-safe bowl with a couple splashes of chicken broth or water and cover tightly with plastic wrap and then steam in the microwave for a few minutes.

ANCHO CHILE BUTTER W/ ROASTED GARLIC

Steps:

• Mix all ingredients together using electric mixer or spatula.
• Salt and Pepper to taste.
• Wrap in plastic wrap or store in air tight container.
• Refrigerate for up to 5 days or freeze for up to 3 months.

CARAMELIZED ONION & ROASTED POTATO QUESADILLA WITH SMOKY SOU

Steps:

• Toss Potatoes in 1 TBS Olive Oil and Thyme. Season with some salt and pepper. Roast in a 375 degree oven for about 30-40 minutes, or until potatoes are tender. Remove from oven and slice into flat pieces when cooled.
• In a large saute pan, heat 1 TBS oil over medium heat-high heat. Add onions and season with salt and pepper. Cook until they caramelize, about 8-10 minutes, stirring often. Add the garlic and vinegar. Cook for about 1 more minute. Remove from heat.
• Mix together the sour cream sauce ingredients.
• Make 4 Quesadillas by layering the cheese, onions, and potatoes on 4 tortillas. Top with the remaining 4 tortillas. Press.
• Heat remaining 1 TBS oil in a non-stick skillet to medium high. Carefully cook each quesadilla for about 1-2 minutes on each side. You will know it is done when the cheese is oozing out and the tortilla is browned and crisp on the outside. Repeat the process, 1 TBS of oil per quesadilla.
• Serve with the sour cream sauce.

CHICKEN LIVERS W/CARAMELIZED ONION AND MADEIRA

Steps:

• In a frying pan, heat 2 Tablespoons of the oil over moderate heat.
• Add the onions, 1/2 tsp salt, 1/8 tsp pepper and sugar.
• Cook, stirring frequently, until the onions are well browned, about 15 minutes.
• Remove the onions from the pan and put on a serving platter or individual plates and keep warm.
• In the same frying pan, heat the remaining 1 Tablespoon of oil over moderately high heat.
• Season the chicken livers with the remaining salt & pepper.
• Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer.
• The livers should still be pink inside.
• Remove the chicken livers from the pan and put them on top of the onions.
• Return the pan to the heat and add Madeira.
• Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute.
• Pour the sauce over the livers and the onions.
• Top with egg (if using) and parsley.
• Variations: Use 1/2 cup of Sherry or 1/2 cup of Port instead of Madeira.

CARAMELIZED ONION & ROASTED GARLIC BISQUE

Steps:

• Preheat oven to 350°F.
• Remove the papery outer skin from garlic, but do not peel or separate cloves.
• Rub 1-1/2 tsps oil over garlic head; wrap in foil and bake for one hour.
• Let cool ten minutes; separate cloves and squeeze to extract garlic pulp.
• Set pulp aside.
• Heat remaining oil in a pot over medium heat; add onions and leeks and cook for 30 minutes, stirring often.
• Add 1/2 tsp salt and thyme; cook an additional 30 minutes or until onions are golden.
• Stir in flour; add wine and broth and bring to a boil; reduce heat and simmer 30 minutes.
• Add garlic pulp, remaining salt and milk to onion mixture.
• Simmer 8 minutes or until thoroughly heated.
• Place half of the mixture in the blender and process until smooth; pour into a soup tureen or another pot and repeat with second half of mixture.
• Garnish with sour cream and toasted caraway seeds (optional).