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Celebrating with Falafel Sliders and Tzatziki for My Legume Love Affair

Falafel Sliders with Tzatziki

I have been blogging now for over 4 years. Along the way I have been fortunate to meet many inspiring people who are passionate about food both in person and through our writing. One such person who has been around as long as I have, if not longer, is Susan of The Well Seasoned Cook. I have participated in her well appointed blogging challenge My Legume Love Affair and been an admirer many times over the past few years. Her event is now in its 4th year, and so to celebrate she has asked numerous friends to submit a recipe and a post as guest writers on her blog. We are celebrating 4 years of outstanding community participation and a legion of excellent recipes. Susan says, "With its 37th helping, My Legume Love Affair remains a powerful reminder that there are legions of world cooks who value the diversity, health benefits, flavors, and culinary versatility of legumes.You have shared with me thousands of recipes, all golden, all delicious, and all served from the heart. "

As writers and budding cooks we get our inspiration from many different sources. I find myself turning more and more to my on-line sources as time marches on. For those of you who have followed these pages over the years you will know that one of my favourite cuisines is Middle Eastern where falafels made with chickpeas soaked overnight and infused with spices are a personal favourite.

Falafel sliders with a bright, creamy cucumber-yogurt sauce takes the idea to a new level of lusciousness. There is just something about these flavour-packed little bundles that perfectly captures the happy confluence of ingredients in a few small bites. Sliders, which are nothing more than mini burgers, have been a very popular item for a while now and are definitely enjoyable both to prepare and to eat!! Never be afraid to let your imagination have free reign and make cooking a fun experience. Their lively presentation allows you to make anything from crab to lamb into a mini version of their giant cousins. Good things really do come in small packages!

The secret to any successful meal is simplicity, fresh ingredients whenever possible, love, and intuition. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. A few years ago I attended a cooking school on a small island in the Agean Sea off the coast of Greece. This was a life-changing vacation that altered my perception of food and how it should be enjoyed on a daily basis. Travel helps us to better understand and appreciate other people and their cultures. Nothing is more intimate, or more effective at breaking down cultural barriers, than cooking and sharing meals together. When you have 10 like-minded people from all parts of the world breaking bread at the same table magic happens. In the classic movie Zorbas the Greek the main character sums it up the best, "On the coast I felt for the first time what a pleasant thing it could be to have a meal. We started eating and drinking, the conversation became animated. I at last realized that eating was a spiritual function and the meat, bread, and wine were the raw materials from which the soul is made."This is how my 4 year journey into blogging began... as a place to share my food discoveries with anyone willing to read as well as with my daughter who was headed off to university. It continues to be a gathering place for family and friends to pull up a chair at the same virtual table and share what we have.

Today I am sharing these rich, satisfying, and incredibly flavourful party appetizers with Susan and all of you. Keep in mind that the falafels also freeze well, so feel free to make a big batch! The tzatziki recipe is based on a method from my good friend Peter at Kalofagas. He recommends adding his secret ingredient...a dash of ouzo to boost the flavour.

To find my recipe for Falafel Sliders with Tzatziki Sauce please visit Susan at The Well Seasoned Cook for her post and follow along on her month long journey and celebration.

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Crockpot Baked Beans

With all the heat fired up across the country, grilling is probably the preferred way enjoy dinner without heating up the kitchen. However, that poses a problem... what to serve with the grilled goodies that doesn't heat up the kitchen? Try these crockpot baked beans.

What I love about this recipe - it doesn't rely on canned baked beans. Instead, it uses basic ingredients to make a delicious baked bean.

Crockpot Baked Beans - Adapted from Eat at Home

4 cans white beans {pinto, navy beans}
1/3 C molasses
1/3 C brown sugar
1 tsp. dry mustard
2 T minced onion
2 T bacon bits
1/4 C ketchup
2 T apple cider vinegar

Rinse and drain the beans. Place them into a lightly greased crockpot.

Add the onions and bacon bits.

Stir in the vinegar, mustard, ketchup, molasses and brown sugar.

Cover. Cook on low for 3-4 hours.

Stir occasionally during the cooking process.

Serve warm!

Linked to: What's Cooking Thursday, Mangia Mondays

Lucky Penny Wines Paired with the Epitome of Spring Risotto

There's a new kid in town with an "Aussie" accent and a flavour that will jump out of the glass!!!! A little while ago I was invited to attend an event in Vancouver that my schedule would not allow. I was honoured to still be a part of the excitement of a new wine label being introduced to British Columbia by the makers of Australia's famous [yellow-tail] brand. Lucky Penny is set to inspire our cooking and social scene and stimulate the senses of wine lovers across the country. Of course British Columbia produces many world class wines, but it is good to explore other options.

Crafted by southeastern Australia's Casella Wines, each Lucky Penny offering is a blend of three grape varietals. First on my radar is the Lucky Penny White made from 65% Chardonnay, 20% Viognier, and 15% Pinot Grigio. This combination denotes the flavours of pear and honey with a touch of apricot. The blend achieves the perfect balance of crisp, fresh fruit flavour with a creamy well rounded mouth feel. Approachable, unpretentious and bursting with flavour, the company invites you to discover Lucky Penny, which is a thoroughly enjoyable wine experience.

This young and unique white blend inspired me to create one of my favourite comforting Spring dishes. This was the perfect opportunity to incorporate some of the Australian wine I was lucky enough to receive both as an important ingredient and as an accompaniment. What's my Spring comfort food you ask? That Italian classic...risotto. Italy's most famous rice dish, is enjoyed the world over. It's utterly delicious and nutritious, versatile and economical and the best part it can be prepared in only 20 minutes. Making a good risotto is rather like riding a bicycle. It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. Risottos are very sensitive to timing, so there is nothing better than one made in your home kitchen. The dish is simple to prepare so there is no need to be intimidated by this classic dish.

Spring is when everything seems to come alive!!!!! The days are longer and the markets begin to burst with the colours of the bountiful fruits and vegetables of the season. For those who are lucky enough to live near a farmers market as I am, we would be hard pressed not to be aware of which fruits are at the peak of their season. The beauty of cooking with ingredients that are freshest in the Spring months are their pure simplicity. The standout flavours are the fresh, natural ingredients themselves... the sweet taste of a carrot or the pop of a freshly shelled pea. While connecting with the farmers and local producers I had an urge to recreate the one dish that signifies the rebirth of Spring in the More Than Burnt Toast kitchen...a classic risotto.

To make my infamous Spring risotto come alive you require a triad of essential ingredients....fiddleheads, asparagus and Spring leeks. After a morning to trip to one of our local farmers markets I was inspired to rework my old standby recipe not only by using the Lucky Penny wines in the preparation of the dish but by incorporating a "new-to-me ingredient" I came across that would replace the usual leeks and garlic in my risotto with young garlic. Garlic may be available year-round, but the season for young garlic is terribly short, only a few weeks in spring and early summer. I was charmed by this garlic nipped before it has reached adulthood and conveying spring in all its senses. Young garlic looks exactly like scallions but has a sweet, fresh garlic taste and a juiciness you always guessed garlic must possess at some point in its development. The moment I arrived home I sliced them, stalk and all, and scattered them raw over a salad of locally grown butter lettuce. This is the taste of Spring!

My next find was fiddlehead ferns so young and new that they haven't yet "unfurled" and opened their leaves. Their end is still curled in a tight spiral, ready to unroll as the sun warms them and they gather strength and size. This spiral shape reminds many people of the end of a violin, hence the name "Fiddlehead." The flavour? It has been described as similar to green beans with a hint of artichoke. But descriptions do not begin to capture the flavour. You must try them to know the wonderful flavour and delightful crunch and snap of fiddleheads. A word of warning though fiddlehead ferns have a toxin that can cause stomach aches when eaten raw. This recipe lightly cooks them, leaving them with a toothsome crunch. The health department recommends cooking them for longer (10 to 15 minutes); but I have never had a problem eating them lightly sauteed, but those without an iron stomach may wish to add the fiddleheads earlier in the risotto process.

Of course asparagus to me is the first true sign of Spring and plays a key role in the success of my infamous Spring risotto. We are blessed here in the valley to have many local producers of this member of the lily family. Did you know that asparagus was first cultivated about 2500 years ago in Greece? The name is a Greek word, meaning stalk or shoot. Asparagus is available year round but it’s peak season runs from February through June. Thus, it is one of the earliest harbingers of Spring and an indispensable commodity

in my Spring menus.

With wine from Australia, fiddleheads foraged from the forest floors of British Colmbia, local asparagus from the valley and recipe and rice from Italy this risotto is definitely a celebration of the world over. Raise a glass of Lucky Penny wine and enjoy rich and generous aromas and flavours with a touch of luck!

**Spring Lemon Risotto with Asparagus, Fiddlehead Ferns and Young Garlic**
recipe by Valerie Harrison

1 1/2 cups fiddlehead ferns
1 1/2 cups asparagus tips
3 tablespoons butter, divided
1 1/2 tablespoons extra-virgin olive oil
2 large young garlic washed well and sliced thinly(If young garlic is not available you can use leeks and add 1 clove minced garlic)
2 cups arborio or carnaroli rice
1/2 cup dry white wine
approximately 5 1/2 cups hot vegetable or chicken stock
zest of 1 large lemon
1/2 cup grated Parmesan cheese

1. Prepare the vegetables. Boil a medium sized pot of water, and have ready a large bowl of ice water. Thoroughly wash the fiddlehead ferns, then rub them in a kitchen towel to remove any of the brown paper-like chaff. Cut off any brown tips or blemishes. Rinse again if necessary.

2. Blanch both the asparagus and fiddlehead ferns for about 2 minutes, until bright green, then plunge into the ice water bath to stop the cooking process. Set aside.

3. Bring the broth to a simmer, then cover and keep warm over medium-low heat.

4. In a large heavy-bottomed pot, heat the oil and 1 1/2 tablespoons of butter over medium-high heat. Add the sliced young garlic, and saute until tender and almost translucent -- about 5 minutes.

5. Add rice, and stir until grains are translucent at their edges but still opaque in the center, about 3 minutes. Add wine, and stir until liquid is almost completely absorbed. Add the warm stock one cup at a time, stirring until rice has absorbed nearly all of the liquid before adding the next cup.

6. When rice is almost done, which takes about 15 minutes, stir in the blanched and drained vegetables and the lemon zest. Stir in the last 1/2 cup of stock, then add the cheese and remaining butter.

7. The final product should be creamy and tender, and the vegetables cooked but with an existing crunch. Serve immediately.

Serves 4 to 6

Spicy Paneer for Invite a Blogger to Your Table

Spicy Paneer

Forget the mystery of the Taj Mahal, the residence of the Dali Lama or the sacred waters of the Ganges River the true mystery for me is producing outstanding East Indian cooking and the intricate layering of spices. Most Indian dishes are easily constructed but complexly layered. The assortment of mouthwatering recipes of Indian food is simply awe inspiring and for a "newbie" like me rather daunting. It is often said that `variety is the spice of life, and never has a proverb held so true than it does to describe Indian cuisine

Nowadays I can at least spell asafetida and make paneer but finding most of the exotic ingredients used in Indian cooking is a fruitless safari here in K-town. Come to the rescue Lisa of Lisa's Kitchen who lives and blogs in Southern Ontario with a focus on East Indian cuisine. Lisa sent me a care package of some of her favourite spices and combinations to get me started. This gives me the confidence to skim, saute and sneeze my way through layers of spices, vegetables and meats and demystify East Indian cooking for life. I am looking forward to the day I no longer need to stop for East Indian takeout at one of our local hangouts and can move the cooking and recipe developing into my own kitchen. Thank you Lisa for getting me started and developing a life long passion for another cuisine.

For this months edition of Invite a Blogger to Your Table I cooked up a storm in my virtual kitchen where it seemed only fitting to collaborate with my friend Lisa of Lisa's Kitchen. Lisa chose this wonderful vegetarian dish where I would need to make my own paneer and layer complex flavours of Indian spices.

Your assignment, if you choose to accept it, is to "Invite a Blogger to Your Table"! This is a fun event and an outlet for us each to challenge ourselves and create stronger bonds within the blogging community. Nothing is more intimate, or more effective at creating friendships than cooking and sharing meals together, even it is virtually. But hey, if you live in the same area as another blogger what's to stop you from gathering in your own kitchen for this challenge.

With these personally imposed challenges my own culinary skills have been rejuvenated and back on track and I am once again inspired. With this ongoing event I will challenge myself and one blogging friend at a time throughout the year as the seasons change. I hope this inspires you to make new friends in the blogging community as well as create something you have been itching to try.

Your choice of recipe can be anything you would like it to be. Is there something you have been wanting to make and need feedback and encouragement from a friend to create on your blog? Is there a special dish that you just have to share sweet or savoury? Do you just want the fun of collaborating with other bloggers to come up with a tasty dish you feel you and your readers might enjoy. This is a fun event that creates friendships throughout the blogosphere. Invite someone you have followed for years or a perfect stranger. It is up to you!

Here are the "rules" as I see it for now.

Choose a dish to prepare and invite 1(one) blogger to create that dish with you. You can source your recipe from a cookbook, magazine, blog or any other source. Your dish can be sweet or savoury; easy or complicated.

Decide upon a date that you can both mutually post your recipe within a 4 week time frame.

Link back to More Than Burnt Toast http://goodfoodcorner.blogspot.com/ somewhere in your post as the caretaker of this event.

Please feel free to use the Avatar/Badge above "Invite a Blogger to Your Table"

Once you have made your dish with your blogging friend or friends and posted it, you can choose to STOP or CONTINUE on and "invite another blogger to your table" to make something DIFFERENT on a mutually agreeable date within the next 4 week time frame.

If you would please e-mail Val at bloggerstable(AT)gmail(DOT)com for no other reason than to let her know you have participated. She would love to see what you have accomplished.

Cut and paste these instructions into your post and contact a friend. Let magic happen and let's get cooking!!

**Spicy Paneer**

400 grams of paneer cheese, homemade or store-bought, cut into 1 inch cubes (recipe below)

2 tablespoons of ghee, or a mixture of butter and oil
1 teaspoon of cumin seeds
1 inch piece of ginger, peeled and finely chopped
3 green chilies, seeded and finely chopped
3 tablespoons of dried fenugreek leaves
1 teaspoon of amchoor powder
1/2 teaspoon of cayenne
1/2 teaspoon of ground coriander
1/2 teaspoon of ground cumin
1/2 teaspoon of red pepper flakes
1/2 teaspoon of turmeric
1 teaspoon of sea salt
3 tablespoons of chickpea flour
a generous handful of fresh parsley or cilantro, chopped

1. Cut the paneer cheese into 1 inch pieces and set aside.

2. Heat the ghee, or butter and oil in a wok or large frying pan over medium heat. Add the paneer cubes to the pan and cook, turning the cheese every minute or so until it is lightly browned. Remove from pan and set aside.

3. To the frying pan add the cumin seeds and stir and fry for a minute. Now add the ginger, ground cumin, green chilies, fenugreek leaves, amchoor powder, cayenne, coriander, red pepper flakes, turmeric and salt. Stir and fry for a few minutes. Add the tomatoes.

3. Add the paneer cubes, sprinkle chickpea flour over the paneer and stir to coat. Cook for another 5 minutes, flipping the cheese often, making sure to incorporate the chickpea flour evenly. Transfer to a serving dish and serve warm.

Serves 4 - 6.

**Home-Made Paneer**

(enough for two helpings, double for this recipe )

1 litre full fat milk

4 T white vinegar (or lemon juice)

1. In a heavy based pan, bring the milk up to a boil slowly.

2. As soon as the milk begins to boil, add the vinegar, reduce the heat and stir slowly.

3. At this point the curds and whey will seperate making the milk look green-ish grey with lumpy white bits. Perfect.

4. Line a colander with a tea-towel and pour the mixture into it. Leave for 20 minutes to let the whey drain off.

5. Squeeze out as much moisture as possible and shape the cheese into a patty. Tie the cloth with an elastic band around it. Place the cheese parcel on a board with another board on top of it and weigh this latter board down with tins to squeeze out more moisture.

6. After another 20 minutes your paneer will be ready. Unwrap and eat immediately or store for up to 24 hours in an airtight container wrapped in the same damp tea-towel.

Broccoli & Cauliflower Saute with Garlic & Ginger

This is AnnaLisa, admin's sister. Our brother, Nate, got me this awesome cookbook for Christmas. It's called Fine Cooking Annual: A Year of Great Recipes, Tips & Techniques. Since I had been living with admin up until last week, I didn't really have much of a need to cook that often, but the other day I was craving a healthy side dish and found this one in there. There were a couple of ingredients that we didn't have and so I left them out, but I was surprised at how much we liked it. Even most of admin's kids ate some! The recipe below is based on the one from the book, but with my tweaks.

The ingredients:

1 pound broccoli (I used 1 head)
1 small head cauliflower
9 tablespoons olive oil (or more as needed)
Salt
3/4 cup water
1 small red onion, thinly sliced
Large pinch red pepper flakes; more to taste
1 teaspoon yellow mustard seed
4 medium cloves of garlic, finely chopped or minced
1 tablespoon fresh ginger; peeled and finely chopped
1/3 cup cilantro

First I washed and cut up the broccoli and cauliflower into bite size pieces. Then pour in 3 tablespoons of olive oil into a 12-inch skillet over high heat. Add the broccoli. Season with salt and then carefully add the water. Reduce the heat to medium high and cook, stirring occasionally, until the broccoli is tender and browned in spots, 8-10 minutes. (If the pan begins to scorch as you are cooking, add a little oil and turn the heat down). Transfer the broccoli to a large bowl. Then cook the cauliflower the same way as the broccoli.
When finished cooking the cauliflower, put it in the same bowl as the broccoli.

Reduce the heat to medium. Add 2 tablespoons of olive oil, the onion, and red pepper flakes. Season with salt. Saute, stirring frequently, until the onion is golden brown and tender, about 8 minutes. Push the onion to one side and add 1 tablespoon olive oil and the yellow mustard seed. Let them sizzle for 1 minute, then add the garlic and ginger. Cook, stirring, for 1 minute more- be careful not to let it burn.

Return the broccoli and cauliflower to the pan, stir to combine. Cook until hot, about 2 minutes. Taste and add salt if necessary. Place it all in the bowl from before. Sprinkle the cilantro on top. Enjoy!

Spinach Lasagna Rolls (Healthy Version)

This healthy spin-off of classic lasagna was was every bit as flavorful (and fun) as I envisioned it would be when I first saw the recipe over at See Jane in the Kitchen. My kids were fascinated with the whole rolling up aspect of it and surprisingly no one missed the meat at all--even my meat-loving boys. :) This dish got a unanimous vote from the family to keep it on the keeper list.

Click here for printable recipe.

The ingredients:

10 lasagna noodles, cooked (this includes one extra, in case one breaks or something)
1 pkg. (10-ounces) frozen chopped spinach, thawed and completely drained
15 oz. fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
1 jar spaghetti sauce
3/4 cup part skim mozzarella cheese, shredded

Directions: Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.