Falafel in the Crock Pot

     My room mate at work, Tracey, was talking about how her crock pot saved her and her family for dinner last week.  She also mentioned a new blog she was reading for inspiration, A Year of Slow Cooking.  There are tons of interesting recipes here and ideas for using a slow cooker that I never would have dreamed of.  As I write this, the delicious smell of falafel is drifting through the air.  I never would have thought to make falafel in the crock pot.  I plan to add falafel to my salads this week for a much needed change from my usual soup.

Falafel

Ingredients
I can chick peas
1/2 onion, chopped
2 tbsp fresh parsley
2 cloves garlic, minced
1 egg
1 tsp salt
1/4 tsp black pepper
2 tsp cumin
juice from 1 lemon
3/4 cup whole wheat bread crumbs
2 tbsp olive oil

Method
1. Rince and drain chick peas.  Mash with a fork or a potato masher.  Set aside.
2. In the food processor, combine onion, parsley, garlic, egg, salt, pepper, cumin, and lemon juice.  Blend until smooth.
3. Pour the mixture from the food processor over the chick peas.  Slowly stir in the bread crumbs.  The mixture should be wet and able to form into balls.
4.  Pour the olive oil into the crock pot.  Form golf ball sized balls with the falafel mixture.  Squish the balls down a bit.  Dip each side into the olive oil and then place in a single layer (it is ok of they touch).
5. Cook on high for 2.5 hours or until the falafel is golden brown.

*For more flavor add 1 teaspoon or coriander and 1/4 teaspoon of cayenne pepper to your falafel mix.

Yogurt Dipping Sauce

Mix plain Greek yogurt with a pinch of dill, salt, pepper and lemon sauce.  For extra flavor, shred a cucumber and add this as well.

The Taste Test
    What a great way to make falafel!  The last time I attempted a falafel recipe, it was challenging because it crumbed every time I tried to flip it in the pan.  There was no flipping in the crock pot.  This was a great lunch and the best part was the dressing!  Definitely take the time to shred the cucumber, it added a great fresh taste and more texture.

Potato and Corn Chowder

     I'm still not back into my cooking groove but I forced myself into the kitchen today to make something for lunch this week-it was either that or pb&j all week.  I found this recipe using the Whole Foods app on my phone.  I had most of the ingredients and it seemed quick and simple.  The recipe also seemed to fit right in with the snowy scene outside my window, although I think it will all be washed away tomorrow by rain...

Potato and Corn Chowder

Ingredients
2 tbsp butter or Smart Balance
1 yellow onion, chopped
1 tbsp flour
4 cups of vegetable broth
4 large potatoes, diced
2 cups frozen corn
2/3 cup milk
1 1/2 shredded cheddar cheese
salt and pepper to taste

*You can add a pinch of cayenne pepper and chopped parsley as a garnish if you wish

Method
1. In a medium saucepan melt the butter over medium heat.  Add the onions and cook for 5 minutes.
2. Add the flour and mix in.
3. Add the broth.  Bring the mixture to a boil, whisking continuously until smooth.
4. Reduce the heat to a gentle simmer and add the potatoes.  Cook 20 minutes.
5. Mash the potatoes a bit.  Stir in the milk and corn.  Cook for 5 more minutes.
6. Remove the pan from the heat and stir in the cheese.  Season with salt and pepper and garnish before serving.

The Taste Test
    I am a big for of mashed potatoes and when mashed potatoes and corn are served together I often mix them together.  This is just what this soup tastes like.  Yum!

Otis was a big fan of the snow, he just couldn't get enough!

Moose on the other hand, preferred to keep his feet on drier land.

Apple Cinnamon Oatmeal

     I've been wishing for a snow day, but unfortunately I've been wishing on the wrong stars!  Tonight we are suppose to get a few inches, but not enough for a snow day.  Oh well.  The bright side of going to work tomorrow is that there is a staff breakfast.  I'm on the list this month to bring something in and I thought hot oatmeal would be the perfect breakfast for a cold wintery morning.

Apple Cinnamon Oatmeal
Ingredients
2 cups steel cut oats
8 cups water
2 apples, chopped into small pieces
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
1 tsp vanilla extract

Method
1. Combine all of the ingredients in the slow cooker.  Cook on low for 6-8 hours.

Slow Cooker Minestrone Soup

    As you can tell, my New Year's resolution was not to blog more!  I've been slacking lately.  Arnauld has been pretty busy at work, so busy that I was already asleep every night this week before he came home.  Poor guy.  An empty house and the thought of cooking just for me forced me to go begging for dinner from my parents and my Grandma this week.  While at my mom's I even packed leftovers for lunch at work this week.  Today it was my mission to ease my way back into the kitchen and the crock pot seemed like the best way to do just that.  This is a recipe for minestrone soup was one that I saw on Pinterest, a very fun site for those of you who may not have discovered it yet.  A few clicks further, I discovered that the recipe originated from one of my favorite cooking sites, skinnytaste.com , home of many healthy and delicious recipes.

Minestrone Soup

Ingredients
1 cup celery, chopped
1 cup carrots, chopped ( I didn't have carrots so I substituted peas)
1/2 onion, chopped
2 cloves garlic, minced
1 can Cannellini beans
1 can diced tomatoes
1 oz of parmesan cheese rind
3 cups vegetable broth
2 tbsp fresh basil, chopped
1 sprig of rosemary
2 bay leaves
1/4 cup fresh parsley, chopped
1 zucchini, chopped
2 cups spinach (fresh or frozen), chopped
2 cups Orzo pasta, cooked
extra parmesan to sprinkle on the soup when serving

Method
1. Combine all ingredients, through the parsley, in your slow cooked.  Cook on low for 6-8 hours.
2. 40 minutes before the soup is done, add the zucchini and spinach.
3. 10 minutes before the soup is done, add the pasta.
4. Remove rosemary sprig, bay leaves, and parmesan rind.  Season with salt and pepper and serve sprinkled with shredded parmesan cheese.

Bean and Arborio Rice Soup

     This recipe was all about modifications.  Yesterday I got January's issue of Vegetarian Times in the mail and before even opening it, I decided I was going to find a recipe to make for lunch this week.  There was an entire section on 30 minute soups, totally what I was in the mood for given the fact that I don't really want to think about going back to work next week.  Because this was a vacation week for Arnauld and I, we haven't been in a regular routine, which means we haven't been to the grocery store for our weekly staples.  I wasn't in the mood for the grocery store today and I wanted to get lunch checked off my to-do list, so I decided to improvise.  Instead of cannellini beans, I used kidney, instead of Italian bread, I used French, and instead of pine nuts, I substituted almonds.  In the end, the soup was still delicious!

Bean and Arborio Rice Soup

Ingredients
2 1/2 tbsp olive oil, divided
2/3 cup Arborio Rice
3 gloves garlic, minced
3 1/4 tsp chopped rosemary, fresh
6 cups vegetable broth
4 cups cabbage, shredded
1 bay leaf
2 slices French bread, cut into 1 inch pieces
1/4 cup sliced almonds
1 can kidney beans

Method
1. Heat 1 1/2 tablespoons of olive oil in a pot over medium heat.  Add the rice and toast for about 6 minutes.  Stir occasionally.
2. Add the garlic and rosemary.  Cook for 2 minutes.
3. Add the broth, cabbage, and bay leaf.  Cover and bring to a boil.  Then reduce heat and simmer for 10 minutes.
4. Pulse the bread and almonds in the food processor until it consists of small crumbs.
5. Heat 1 tablespoon of olive oil in a separate pan.  Add the breadcrumbs and sauté for about 5 minutes, or until the crumbs are crispy.
6. Stir the beans into the soup.  Cook for 5 minutes.
7. Remove bay leaf and stir breadcrumbs into the soup.
8. Season with salt and pepper if desired.

Who doesn't like a cute puppy surfing the web?

Happy New Year-Fiesta Style

    Yesterday we rang in 2012 by inviting our family to a Mexican Fiesta at our house.  Arnauld recreated some of his favorite recipes and even added a few new things to the mix.  Unfortunately, I didn't snap a picture of all of his creations but I did take pictures of the dessert my mom created.  Here's to 2012!  I hope it is a great year for everyone!

Sopapilla Cheesecake
recipe from all recipes.com

I don't know where my camera was all night, but this is one of the only pictures I snapped all evening!

Ace loves his Poppy!