Falafel & Such

Falafel & Such I hope you enjoy my page and hopefully I can continue to post new ideas and recipes. Sahtain(Good Health).

MY WAY OF COOKING

My experience with cooking started when I was just a girl. I lived with my grandmother for a year while I was in 5th grade in Three Rivers, Texas. My grandmothers cooking was to die for, so in her small kitchen is where it all started for me. I learned the basics of cooking while standing on a little stool to reach the bowl to mix my first pan of homemade biscuits. After they tu

rned out so well it opened the gates of curiosity and I wanted to learn more. I cooked for the family many years after that trying my recipes out. Later in life when I married, I was introduced to a new way of cooking, Middle Eastern Cuisine (by my Father in Law may he rest in peace). I believe that recipes should be left a little general so that people can use their imagination and judgement. I don’t believe in excessive attention to precision in cooking; when I cook I use my own judgment, depending on how many are eating and how hungry the family is, and a host of other factors in cooking such as how fast you can work, how flexible you are able to be, and whether and what ingredients are on hand. I believe leaving a recipe general offers an opening for creativity and trying new things.

Just made Old Fashioned Sour Cream Donuts
11/26/2024

Just made Old Fashioned Sour Cream Donuts

Just came out of the ovenYansoonniehINGREDIENTS* 2 cups fine semolina* 2 cups all-purpose flour* 1 cup extra virgin oliv...
06/30/2024

Just came out of the oven

Yansoonnieh

INGREDIENTS
* 2 cups fine semolina
* 2 cups all-purpose flour
* 1 cup extra virgin olive oil
* 2 tablespoons anise seeds
* 1 1/2 cups water
* 1/8 teaspoon salt
* 1 tablespoon ground anise
* 2 tablespoons sesame seeds
* 1 tablespoon nigella seeds
* 2 teaspoons active yeast
* 1 teaspoon baking powder
* 1 tablespoon tahini for coating the baking tray
* Optional: your favorite unsalted nuts to decorate the pieces
Orange Blossom water Syrup
* 4 cups sugar
* 2 cups water
* 2 teaspoons lemon juice
* 1 1/2 tablespoons Orange Blossom water

INSTRUCTIONS

1. Start with boiling the water then add the whole anise seeds. Turn it off, cover and cool
2. Strain the infused anise water and reserve both the seeds and water. You should now have about 1 &1/3 cups water in total.
3. Make the orange blossom water syrup (instructions below) and set aside to cool down.
4. For the dough: combine the Semolina, flour and salt.
5. Add the olive oil and rub with the dry ingredients between your hands making sure the olive oil is mixed well will with everything else.
6. Mix in the ground anise, sesame seeds, nigella seeds, yeast and baking powder
7. Mix in the strained anise seeds
8. Add the infused water and knead it well with the rest of the ingredients. The texture of the dough should be on the loose side.
9. Prep the baking tray by spreading the tahini on it (I use 14 inches round (36 cm) tray)
10. Spread the Yannsonnieh dough evenly (it should be about 1-1 & ½ inch thick), cover and let it rest for 30 minutes)
11. Meanwhile preheat your oven to 350 F (180 c)
12. After resting, cut and shape the Yansoonnieh to your preferred style (diamonds, squares etc..) and decorate the pieces with your favorite unsalted nuts
13. Bake the Yansoonnieh in your preheated oven for 30-35 minutes or until it gets the light golden color
14. Drizzle the desired amount of the scented syrup over it. Return to the oven and broil for only a couple of minutes. This will enhance the color of the dessert.
15. Serve it warm or at room temperature with your favorite cup of tea or coffee.�
Orange Blossom Syrup
1. Dissolve the sugar in the water and cook over medium heat until the syrup thickens a bit about 10-12 minutes.
2. Add the lemon juice and orange blossom water and cook for another 3 minutes. Set aside to cool down)
RECIPE NOTES
Note: I drizzle about 2 & 1/2 cups of the syrup on the Yansoonnieh and serve the rest on the side (for those with the extra sweet tooth).

Ka’ak and Falafel sandwich.
12/10/2022

Ka’ak and Falafel sandwich.

Southwestern Orzo SaladIngredients
* 1 cup uncooked orzo* 3 tomatoes diced* kernels cut from one corn cob* 1 bunch of g...
10/29/2022

Southwestern Orzo Salad

Ingredients

* 1 cup uncooked orzo
* 3 tomatoes diced
* kernels cut from one corn cob
* 1 bunch of green onions chopped
* 1 yellow pepper
* 1 green pepper
* 1 14-oz can black beans, drained and rinsed
* 1 3.5-oz container feta cheese, crumbled
* 1/2 tsp. salt or more to taste
* 1/4 tsp. pepper or more to taste


Instructions
* Cook orzo according to the package directions.
* Meanwhile, combine the tomatoes, corn, green onions, bell peppers, black beans, and feta cheese in a large mixing bowl. Toss lightly together.
* When orzo is cooked, drain and rinse lightly with cool water. Drain well and pour into vegetable-feta mixture. Pour dressing and salt and pepper over the top and toss until combined. Taste and add more S&P if needed.
I used Caesar Vinaigrette.

Skillet Potatoes With Green Beans And HerbsServes 430 minutesINGREDIENTS* 1 1/2 pounds gold new potatoes, thinly sliced*...
10/29/2022

Skillet Potatoes With Green Beans And Herbs

Serves 4
30 minutes

INGREDIENTS
* 1 1/2 pounds gold new potatoes, thinly sliced
* 1 tablespoon olive oil, plus 1 teaspoon if needed
* 1 tablespoon fresh thyme, finely chopped
* 1 tablespoon fresh oregano, chopped
* 2 cups green beans, trimmed and cut in thirds
* 1 cup mushrooms, sliced
* 1/2 medium yellow onion, finely diced
* 1 teaspoon garlic powder
* 1/2 teaspoon Kosher salt
* 1/4 teaspoon black pepper
* 1 tablespoon unsalted butter
* 1 tablespoon Worcestershire sauce

PREPARATION
1. Heat olive oil and butter in large skillet over medium heat. Sauté onions to caramelize, 5 minutes. Add potatoes and 1 teaspoon olive oil, if needed. Sauté 8-10 minutes, or until potatoes are just tender.
2. Add mushrooms, garlic powder and herbs. Sauté until mushrooms are softened.
3. Add green beans and Worcestershire sauce. Season with salt and pepper, to taste. Toss gently to combine and cook an additional 5 minutes.
4. Transfer to a bowl or serve directly from sauté pan.

Spinach Stuffed Chicken BreastsPrep Time 10 minutesCook Time 25 minutesTotal Time 35 minutesServings 4Ingredients* 4 c...
10/29/2022

Spinach Stuffed Chicken Breasts

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4


Ingredients
* 4 chicken breasts
* 1 tablespoon olive oil or avocado oil
* 1 teaspoon paprika
* 1 teaspoon salt, divided
* ¼ teaspoon garlic powder
* ¼ teaspoon onion powder
* 4 ounces cream cheese, softened
* ¼ cup grated Parmesan
* 2 tablespoons mayonnaise
* 1 ½ cups chopped fresh spinach
* 1 teaspoon garlic, minced
* ½ teaspoon red pepper flakes
Instructions
1. Preheat oven to 375 degrees.
2. Place the chicken breasts on a cutting board and drizzle with oil.
3. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken.
4. Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside.
5. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine.
6. Spoon the spinach mixture into each chicken breast evenly.
7. Place the chicken breasts in a 9x13 baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through.

Chicken pot pie and chicken and dumpling soup. I started making chicken pot pie and had leftover filling so I made chick...
03/18/2022

Chicken pot pie and chicken and dumpling soup. I started making chicken pot pie and had leftover filling so I made chicken and dumpling soup.

Bread Pudding with Vanilla SaucePrep Time 20 minutesCook Time 40 minutesTotal Time 1 hourServings 14Ingredients* Ingredi...
05/31/2021

Bread Pudding with Vanilla Sauce

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 14

Ingredients
* Ingredients for the bread pudding:
* 1 loaf brioche bread 24 oz
* 4 eggs
* 3/4 cup white sugar
* 1 1/2 cups heavy cream
* 1/2 cup half and half
* 1 tsp vanilla
* 1 cup chopped pecans
* Ingredients for the vanilla sauce:
* 3 tsp corn starch
* 1/2 cup sugar
* 2 cups heavy cream
* 3 tbsp butter
* 1 tsp vanilla
Instructions
* Cut the brioche bread into cubes and set aside.
* In a bowl, combine 4 eggs and 3/4 cup sugar.
* Heat heavy cream and half and half in a saucepan just until it comes to a slight simmer (not a boil). Then slowly put the hot cream into the egg and sugar mixture making sure to stir constantly.
* Add the vanilla and stir lightly just to incorporate.
* In a large bowl add the cubed bread, and chopped pecans. Then pour the warm cream and sugar mixture into the bowl. Gently stir with a spatula.
* Butter a 9×13 inch baking pan and pour the bread pudding into it. Bake at 360 degrees Fahrenheit for 35-40 minutes.
* Meanwhile combine the cornstarch and 1/2 cup sugar and set aside.
* Melt 3 tbsp of butter in a small saucepan, then add 2 cups of heavy cream, and the sugar and cornstarch mixture. Stir or low heat until it begins to thicken.
* Remove from heat and add 1 tsp vanilla.
* Once the bread pudding is baked, pour the sauce over the top.

Address

Euless, TX
76039

Website

Alerts

Be the first to know and let us send you an email when Falafel & Such posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share