Baked Falafels

Ready in 60 minutes
Serves 8
180 Calories


2 cups chopped spinach
3 large cloves garlic
1 large lemon (~2 1/2 Tbsp juice)
scant 1/2 tsp sea salt + black pepper
1 1/4 tsp cumin
1 15-ounce can chickpeas, well rinsed and drained
1/2 cup ground raw walnuts (or pecans, almonds, GF oat flour)


Add spinach, garlic, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine.
Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.
Transfer to a mixing bowl and add nut meal (or oat flour) and mix again until a loose dough is formed that’s firm enough to be handled. Taste and adjust seasonings as needed. I added a touch more salt.
Draw an “x” in the dough to form 4 sections, then use your hands to form into 4 large patties roughly 1/2-inch thick, if you want to make four burgers.  Or divide evenly into 8 smaller patties and serves as appetizer with Tzatziki Sauce.
Place on a foil-lined baking sheet and refrigerate or freeze for 15 minutes to firm up.

Preheat oven to 375 degrees F (in the meantime.

OPTIONAL STEP: For a little extra crust on the outside, before baking heat a large skillet over medium to medium-high heat and add 2 Tbsp olive or canola oil. Swirl to coat pan, then add falafel. Carefully flip once golden brown – about 3-4 minutes – and then cook on the other side until golden brown as well – 3-4 more minutes. Return to baking sheet to continue baking. Otherwise, just add them straight to the oven for baking.

Bake for a total of 30-40 minutes, flipping once at the halfway point for even cooking. The longer you bake them, the firmer they’ll get!
Serve warm wrapped in a pita or chard bun and desired sauces / toppings. Alternatively, serve atop a salad and use the garlic sauce as a dressing.
Burgers will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.


Roasted Chickpeas


1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
cayenne pepper

Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Confit d’Oignons au Vin Rouge

confit d oignons

My recipe theme for August is recipes of famous artists.  I came up with this theme as I started research recipes for our cabaret night in August.  Since the Les Hydropathes, who later occupied the Le Chat Noir  in the bohemian Montmartre district of Paris, were not famous for their cooking; I had to resort to the recipes of famous artists and writers.  Although I do believe the Confit d’Oignons au Vin Rouge was a popular item back then.


1kg Roscoff onions
37,5cl red wine (bordeaux)
4 tbsp of raspberry vinegar
25g of four spices [Quatre Epices]
4 tbsp honey
olive oil


Peel and finely slice the onions.
Heat a saucepan with the olive oil and sweat the onions.
Reduce to very low heat and add the other ingredients. Simmer and simmer for 45 minutes. Long cooking will reduce onions, wine and vinegar.
Salt before leaving to cool in a pot.

Luis’ “Pastel De Verduras” Creation


Luis’ vegetable cake is a reinterpretation of a typical recipe of the Uruguayan cuisine, the meat pie. The meat pie is a dish present in the Roticerias and dishes of the day in the Restaurants of Uruguay. Of probable inspiration of Hachi Parmentier France, here presented is the version with vegetables (Parmentier of vegetables). Which can be prepared with vegetables of long season all the year,

Cold Green Borscht


You might recognize it as Schav, but we called it Cold Green Borscht, as opposed to Hot Green Borscht, as opposed to Cold Red Borscht, as opposed to Hot Red Borscht. Enough confusion? There is also Cold Shchi, as opposed to Hot Shchi, as opposed to Sour Shchi… Ok already!

The long and short of it is that we make it for Shavuos, and the only similarity between our recipe and the green stuff in a glass jar at your local supermarket, labeled Schav, is the presence of sorrel. Actually, sorrel is not even necessary, as we only added it to spinach which is the main ingredient. I use it when I can get it, and if I don’t get it, I just use more spinach.  In Poland, they used exclusively sorrel in the old times. It was the soup of pour people, and sorrel was a weed kids were…

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Chicken Chili with Chickpeas and Currants a la Blue Apron


This Chicken Chili will remind you of a warm Moroccan Night.  A heavenly delight while seeking shelter from the sirocco.  As a side you can add rice, pita chips for dipping or porridge.

Ingredients are calculated for two servings. Total prep and cooking time about 45 minutes.


10 oz chopped chicken breast
1 1/2 cups of chickpeas
3 cloves garlic
1 sweet potato
1 red onion
1 meyer lemon ( I have used regular lemons.  The meyer lemon is a lemon-orange hybrid and especially sweet.  I have also doubled the recipe and used one lemon and one orange.
2 tbsp chili power (or to taste if less spicy is desired)
1 1/2 tbsp dried currants
2 tbsp tomato paste


Wash and dry produce. Peel and medium dice the sweet potato, peel and small dice the onion.  Peel and roughly chop the garlic.  Drain and rinse the chickpeas. Quarter and deseed the lemon.

Pat the chicken dry with paper towels, season with salt and pepper.

In a large pan or pot, heat 2 tsp of olive oil, medium heat, till hot.  Add seasoned chicken, cook 4-6 minutes, stir occasionally.  Or until browned and cooked through.  Leaving any browned bits or fond in the pan, transfer chicken to a plate.

Add sweet potato and onion to the pan, season with salt and pepper.  Cook on medium heat, stir occasionally 2-3 minutes, or until browned and slightly softened.

Add garlic, tomato paste and chili powder (I usually only add 1 tbsp) and 2 cups of water to the pan; season with salt and pepper.  Cook 10 to 12 minutes, stir occasionally. Of until the liquid has thickened.

Add the currants and cook 1 to 2 minutes, stir occasionally or until thoroughly combined.

Turn off heat and stir in the juice of all 4 lemon wedges, season to taste.  You can still add more chili if you care to make it more spicy.

Serve with porridge, rice or pita bread.


Homemade Lactose Free Lemon Curd

There is nothing more refreshing on a hot summer day than a delicious cold homemade lemon curd.  I have tried this Blueberry Ice Cream with the Lactose Free Lemon Curd.  A wonderful combination. Divide the recipe by three if you just want your owe special treat for the day.

The recipe makes about one quart and total prep and cook time is about 25 minutes.


3 lemons, zested
3/4 cup freshly squeezed lemon juice
1/4 cup white sugar
6 eggs
Pinch of salt
3/4 cup Butter


In a saucepan, add lemon zest, lemon juice, white sugar, eggs and salt. Mix well.

Place saucepan on burner and turn to medium heat.

Stir continually for 15 minutes to prevent egg from curdling it will begin to thicken between 10 and 15 minutes.

After 15 minutes, remove from heat, add butter, 2 tablespoons at a time, whisking until melted and mixed in.

Pour through a fine mesh strainer. This will remove the zest and any partially cooked egg.

Chill for 3 hours or overnight. Curd will continue to thicken as it cools



Curd can be kept refrigerated for up to 2 weeks in either a quart jar or a sealed container

Lina’s Vegetable Lasagna 

Lina’s Vegetable Lasagna


1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup broccoli
3/4 cup spinach
3/4 cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (32 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C)
Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; (put aside 8 ounces of pasta sauce for topping if desired); for bring to a boil. Reduce heat, and simmer 15 minutes.

Mix together ricotta, 2 cups mozzarella cheese, and eggs.

Spread 1 cup tomato sauce into the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.

Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.