Falafel

(adapted from an allrecipes.com recipe)

(makes about 20 falafel patties)

1 pound dry garbanzo beans
1 onion, quartered
1 potato, peeled and quartered
6 cloves garlic, minced
1 bunch cilantro leaves
2 teaspoon ground coriander
1 tbsp ground cumin
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
Juice of one lemon
1 tablespoon olive oil
1 tablespoon all-purpose flour
2 teaspoons baking soda


Rinse the garbanzo beans under cold water and discard any bad ones. Place in a large pot, and cover with water. Let soak 24 hours, and rinse again.

Place the garbanzo beans, onion, and potato in the bowl of a food processor. Cover, and process until finely chopped. Leaving about 1 cup of the garbanzo bean mixture in the food processor bowl, pour the rest into a mixing bowl.

Add the garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper to the garbanzo bean mixture in the food processor bowl; process on low to blend thoroughly.

Return the reserved garbanzo bean mixture to the food processor bowl, and add the lemon juice, olive oil, and flour; process on low into a coarse meal.

Cover, and refrigerate 2 hours.

Stir the baking soda into the garbanzo bean mixture until evenly blended. Using damp hands, form the mixture into 1 1/2 inch diameter balls.

Cook in vegetable or olive oil, or bake at 350 for 15 to 20 minutes.

I served in a wrap with chopped veggies and a cilantro-garlic dressing (1/2 cup vegan sour cream, 3 tbsp finely chopped cilantro, and 2 cloves minced garlic).



© 2015 Karin Shirey Henn, all rights reserved. 
Copyright notice: All content, including writings, artwork, photographs, or videos, posted on this blog is original to Karin Shirey Henn and the HennHouse unless otherwise stated and may not be reproduced without permission.

52 pies 52 weeks (4/52): Lemon Chess Pie

Until a few years ago, I had never made a chess pie, but this has become a staple here at the HennHouse. Tim is game to try anything with corn meal in it, and even though this pie only has one tsp, he was SURE it would be fabulous. And it is. This is another recipe from "Farm Journal's Best Ever Pies." It is the pie that Tim asks for at least once a week. And it is the pie that he gets at least once a month.

4 eggs
2 cups sugar
1/2 cup lemon juice
1/2 cup melted butter
1 tsp corn meal
1 tsp flour
1/8 tsp salt
Unbaked pie shell

Using an electric mixer on high speed, mix eggs until well blended. Turn mixer down to medium and gradually add sugar. Add lemon juice, butter, corn meal, flour, and salt. Pour into pie shell. Bake at 350 for 40 minutes.


© 2015 Karin Shirey Henn, all rights reserved. 
Copyright notice: All content, including writings, artwork, photographs, or videos, posted on this blog is original to Karin Shirey Henn and the HennHouse unless otherwise stated and may not be reproduced without permission.

52 pies 52 weeks (3/52): Amish Vanilla Pie

I have probably made this pie more than 100 times, and my mom dozens of times while I was growing up. It is a simple pie with simple ingredients, and very big taste. It is by far one of Esther-Faith's favorite pies. It is from a cookbook I got from my mom the Christmas before I got married. Originally published in 1981, the cookbook is "Farm Journal's Best Ever Pies." In addition to our love of all things pie, this cookbook serves as an inspiration for the "52 pies 52 weeks" resolution that Isaac and have for 2015.

1/2 cup brown sugar, packed
1 tbsp flour
1/4 cup dark corn syrup (I don't keep dark on hand, so I use light corn syrup and it tastes fine)
1 1/2 tsp vanilla (I don't measure)
1 egg
1 cup water

Mix brown sugar and flour in small saucepan. Whisk together corn syrup, vanilla, and egg. Add to the sugar/flour mixture. Gradually stir in water. Heat over medium heat until thickened and bubbly. Remove from heat and let cool.

Topping:
1 cup flour
1/2 cup brown sugar, packed
1/2 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt
1/4 cup butter

Cut together all ingredients until mixture resemble course crumbs.

Pour vanilla filling into unbaked pie shell. Sprinkle topping over the filling. Bake at 350 for 40 minutes.




© 2015 Karin Shirey Henn, all rights reserved. 
Copyright notice: All content, including writings, artwork, photographs, or videos, posted on this blog is original to Karin Shirey Henn and the HennHouse unless otherwise stated and may not be reproduced without permission.