So today the temperature outside hit around 80 degrees F! Yeaaay spring! Little Son hasn’t been eating well lately and his daddy is sure that it’s par for the course from “Alper’s Disease” but I really think it’s that he can’t hold his head up well anymore (try swallowing with your head tilted back to resting on your shoulders…that’s what it’s like for him). PLUS these last two months I have been at a total loss of creativity and even basic good cooking skills really. I struggle with mild seasonal depression and have a hard time getting my heart into anything during the months of february and march almost every year. Today something snapped in my as I was making the meal plan for April and I suddenly just felt like cookin’! Warm weather food just does that to me. Who DOESN’T get inspired by salads and grilled fish, meats and vegetables. Spicy-lime combinations are a favorite of mine! So tonight the menu was Chick Pea Burgers (Falafel) and Whole Wheat Cous Cous Salad. It was SO delicious and the best part, Little Son LOVED the Falafel! Not sure why, but he ate a whole pattie and because of the grated carrot in it, he had a complete nutition! I almost danced around the dinner table I was so happy that he was actually eating something for dinner! Princess (15-months) was on the other side of the dinner table scarfing it down as well, pausing for a “Mmmmm” before she continued to her next bite. I don’t really understand why a momma would rob her children of the experience of such a meal and give them…okay no soapbox tonight. :o) Just want to share the recipes for these lovely dishes so you can bless your children too! We didn’t have the yogurt sauce this time but we will next time.
Chick Pea Burgers
1 (15-16oz) can drained and rinsed garbanzo beans
1/4-1/2 C. Finely shredded carrots
2 Tbsp. Flour
2 Tbsp. Sesame Tahini
1/2 tsp. ground Cumin
1 1/2 tsp. minced garlic
1/2 tsp. salt
1 Tbsp Olive Oil
1) Preheat oven to 425. Drizzle Olive Oil on a cookie sheet.
2) Mash together garbanzo beans, carrots, flour, 2 Tbsp. Tahini, 1 Tbsp. water, garlic, cumin, salt and pepper.
3) Make desired but even sized patties, place on greased cookie sheet, drizzle patties with olive oil.
4) Bake for 10-minutes, turning once.
5) Serve as is with yogurt sauce, or in a halved Pita Pocket with lettuce and tomato and yogurt sauce.
1/3 C. Plain yogurt
1Tbsp. Sesame Tahini
2 Tbsp. Fresh lemon juice
1) In a small bowl, mix yogurt, 1 Tbsp. Tahini, and lemon juice. Add warm water by the tablespoon if sauce seems too stiff.
Cous Couse Salad
1 1/2 C. Water
1 C. White or Wheat Cous Cous
1 C. Diced Cucumbers
1 C. Diced Tomato
1 2.25 oz can sliced or chopped black olives
Salt and Pepper to taste
1 Clove minced garlic or 1/4 tsp. garlic powder
1/4 C. minced onion or 1/4 tsp. onion powder
1) Cook cous cous to direction. When cooked (don’t let it set up even if it’s hot) pour into a salad dish and top with the remaining ingredients. Toss all ingredients together throughly. Drizzle with Olive oil until it is the consistancy and flavor you want.
2) Eat immediately warm, or cool in refrigerator.