Food Fun Family

Garden-Fresh Cucumber Tomato Salad in Vinaigrette Dressing

Lolli — Mon, 07 Sep 2020 01:57:16 +0000

It’s the time of year when gardens are bursting with fresh tomatoes and cucumbers (and lots of other garden vegetables)! We probably have upwards of 100 tomatoes on the vines in the backyard right now, and my mouth waters just thinking about eating all of those vine-ripened tomatoes. I look forward to this time of year all year long.

Cucumber Tomato Salad is one of my favorite classic garden salad varieties, and this one is made even better with a simple vinaigrette dressing. This recipe is a perfect side-salad size to serve with dinner, but can easily be doubled if you’d like to make a larger salad. I’ve also had very good luck eating this salad the next day. Unlike leafy salads, this stores very well in the fridge!

Do you have a vegetable garden? What are your favorite garden veggies to grow?

Cucumber Tomato Salad in Vinaigrette Dressing

Ingredients:

2 cucumbers
2 medium tomatoes
½ white onion
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon oregano
¼ teaspoon garlic
? teaspoon salt

Directions:

1. Slice cucumbers and cut into quarters. A lot of people prefer to peel the cucumbers first, but this recipe works perfectly fine if you want to leave the peel on.
2. Cut tomatoes into bite sized pieces.
3. Peel onion and cut in half. Set one half aside.
4. Slice the onion half and and cut each slice in half, breaking apart all slices.
5. Add cucumbers, tomatoes and onion to a bowl. Pour in wet ingredients and spices. Toss well.

6. Alternatively, you can prepare the vinaigrette dressing first by mixing wet ingredients and spices, then pouring over cucumber mixture.
7. Chill for an hour, then serve.

You can add more or less of the cucumbers, tomatoes, or onions according to your taste. This salad is very versatile and always a hit!

Yield: 2-4 servings

Garden-Fresh Cucumber Tomato Salad in Vinaigrette Dressing

Prep Time 10 minutes 5 seconds

Total Time 10 minutes 5 seconds

Ingredients

● 2 cucumbers
● 4 roma tomatoes
● ½ white onion
● 1 tablespoon white wine vinegar
● 1 tablespoon olive oil
● 1 teaspoon oregano
● ¼ teaspoon garlic
● ⅛ teaspoon salt

Instructions

Slice cucumbers and cut into quarters. A lot of people prefer to peel the cucumbers first, but this recipe works perfectly fine if you want to leave the peel on.
Cut tomatoes into bite sized pieces.
Peel onion and cut in half. Set one half aside.
Slice the onion half and and cut each slice in half, breaking apart all slices.
Add cucumbers, tomatoes and onion to a bowl. Pour in wet ingredients and spices. Toss well.
Alternatively, you can prepare the vinaigrette dressing first by mixing wet ingredients and spices, then pouring over cucumber mixture.
Chill for an hour, then serve.

Favorite Vegetarian Recipes – Delicious Dishes Recipe Party #142

Lolli — Tue, 20 Nov 2018 12:01:55 +0000

Who else is super excited for Thanksgiving?!

I can’t wait to eat ALL of my favorite Thanksgiving dishes – Seven-Layer Salad, homemade crescent rolls, garlic-herb mashed potatoes, Wonderful, apple pie, chocolate pecan pie, pumpkin pudding cake….

I’m getting anxious just thinking about it. It may be a lot of work, but I can’t wait to start cooking and baking tomorrow!

What are your favorite Thanksgiving dishes?

This week, we decided to feature some delicious vegetarian recipes – good for Thanksgiving or ANY night. Enjoy!

Welcome to Delicious Dishes Recipe Party! In case you’re new to the party, here’s what you need to know:

Delicious Dishes is a weekly link party where bloggers can share their most delicious recipes while checking out the amazing recipes that other bloggers are sharing.

Each link you share here will be seen on each of the hostess’ blogs listed below >>

Food Fun Family – Blog / Facebook / Pinterest

She Saved – Blog / Facebook / Pinterest

Walking on Sunshine Recipes – Blog / Facebook / Pinterest

This Mama Loves – Blog / Facebook / Pinterest

Clever Housewife – Blog / Facebook / Pinterest

Bunny’s Warm Oven –Blog / Facebook / Pinterest

Each week we will be featuring our favorite recipes from the week before and pinning them to our Delicious Dishes Pinterest board.

We hope you’ll have fun with our party…we know we will!

The Recipes with the Most Clicks Last Week Were…

#1: 25 Thanksgiving Desserts from Crystal and Co.

#2: Nana’s Sweet Potato Cake from Miz Helen’s Country Cottage

#3: Easy Slow Cooker Potato Soup from April Go Lightly

Delicious Dishes Party Favorites from Last Week:

These are the recipes that the hosts loved the most…

I loved Roasted Butternut Squash from Live Love Texas

Lois loved Balsamic Roasted New Potatoes from Attachment Mummy

Brett loved Pumpkin Bisque from Marilyn’s Treats

Keri Lyn loved Cranberry Breakfast Smoothie from Our Good Life

Emily loved Roasted Garlic Herb and Parmesan Mashed Potatoes from Sparkle Living Blog

Mary loved Sweet Potato Soup from April Go Lightly

Follow us along on our Pinterest board. We pin a ton of recipes that are shared to our linky party each week. So get your recipes ready. We can’t wait to see what’s cooking in your kitchen this week.

Now let’s get this party started!

An InLinkz Link-up

Summer Vegetable Recipes – Delicious Dishes Recipe Party #125

Lolli — Tue, 24 Jul 2018 11:00:55 +0000

With nearly 7000 miles under our belts over the last 21 days….we’re finally back home. I can’t tell you how good it feels to NOT be living out of our van. Facing reality – work, cleaning, washing dishes by hand, cooking, shopping – those things I could do without.

Luckily, while we were gone on our road trip, all of our garden veggies ripened, so we’ve got an abundance of tomatoes and zucchini and bell peppers. I can’t wait to make this season’s first batch of homemade roasted vegetable salsa. It’s a family favorite!

This week, quite appropriately, we’ve picked out a few of our favorite garden vegetable recipes. So many delicious dishes to choose from!

Each link you share here will be seen on each of the hostess’ blogs listed below >>

Food Fun Family – Blog / Facebook / Pinterest

She Saved – Blog / Facebook / Pinterest

Walking on Sunshine Recipes – Blog / Facebook / Pinterest

5 Minutes for Mom – Blog / Facebook / Pinterest

This Mama Loves – Blog / Facebook / Pinterest

Clever Housewife – Blog / Facebook / Pinterest

Bunny’s Warm Oven –Blog / Facebook / Pinterest

Each week we will be featuring our favorite recipes from the week before and pinning them to our Delicious Dishes Pinterest board.

We hope you’ll have fun with our party…we know we will!

The Recipes with the Most Clicks Last Week Were…

#1: Oreo Peanut Butter Lovers Cheesecake from Marilyn’s Treats

#2: Triple Chocolate Poke Cake from Out Table for Seven

#3: Pressure Cooker Beef Tips from The Bearded Hiker

Delicious Dishes Party Favorites from Last Week:

These are the recipes that the hosts loved the most…

I loved Homemade Salsa Recipe from Live Love Texas

Lois loved Cucumber Salsa from A Dish of Daily Life

Brett loved Grilled Summer Squash Pizza from Cooking with Curls

Susan loved Tomato Cucumber Salad from April Go Lightly

Keri Lyn loved Cucumber and Onion Salad from Cincy Shopper

Emily loved Zucchini Galette with Ricotta and Mozzarella Cheese from Walking on Sunshine Recipes

Mary loved Italian Caprese Tomato Salad from Delightful E Made

Now let’s get this party started!

An InLinkz Link-up

Orzo With Pan-Roasted Tomatoes, Lemon and Mozzarella: Sheet Pan Suppers Meatless

Lolli — Sat, 28 Oct 2017 01:30:26 +0000

This recipe and giveaway are brought to you by Workman Publishing and Sheet Pan Suppers Meatless. All thoughts and opinions are my own.

I’m always on the look out for more meatless (or less-meat!) meals for my family, in an effort to be more healthy AND more frugal when it comes to the family dinner. Believe me, feeding a family of 6, in a house full of teens and tweens, is exhausting.

I was thrilled to receive a copy of the brand new Sheet Pan Suppers Meatless by Raquel Pelzel and couldn’t wait to try a recipe or two this past week with my family.

I bookmarked several recipes (they all look SO tasty!) and settled on trying this recipe for orzo with pan-roasted tomatoes, lemon and mozzarella first. I’m excited to be able to share the recipe with you (be sure to scroll down below the recipe to enter the giveaway, too!).

Yum

Orzo With Pan-Roasted Tomatoes, Lemon and Mozzarella: Sheet Pan Suppers Meatless

Ingredients

1 lb cherry tomatoes, halved
1 medium-size lemon, thinly sliced into rounds, seeds removed
3 garlic cloves, very thinly sliced
2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
1/3 cup extra-virgin olive oil
1/3 cup dry vermouth or dry white wine
1 box (16 oz) orzo pasta
3 3/4 cups boiling water
1/4 cup fresh basil leaves, stacked, rolled, and thinly sliced crosswise into ribbons
6 oz fresh mozzarella cheese, roughly torn by hand
1/4 cup finely grated Parmesan cheese (freshly grated)

Instructions

Adjust an oven rack to the middle position, place a sheet pan on the rack, and preheat the oven to 400° F.
Place the tomatoes, lemon, garlic, 1 tsp salt, pepper, crushed red pepper flakes, and the olive oil in a medium-size bowl and toss to combine. Carefully turn the tomato mixture onto the heated sheet pan, spread it in an even layer, and and for 10 minutes.
Remove the sheet pan from the oven and stir the vermouth into the tomato mixture. With a silicone spatula, press down on the tomatoes and lemon slices to extract their juices. Stir in the orzo.
Pull the oven rack out partway and set the sheet pan on it. Carefully pour the boiling water into the orzo, stirring to combine and distribute evenly. Wearing oven mitts, cover the sheet pan with aluminum foil, crimping it tightly around the edges to seal. Bake the pasta for 15 minutes.
Uncover the pan, add the remaining 1 tsp salt, stir the orzo, and cook, uncovered, to allow the juices to thicken and any partially cooked pasta from the top layer to absorb more liquid, 5 minutes more.
Preheat the broiler to high. Stir most of the basil into the pasta, then scatter the mozzarella cheese over the top. Sprinkle the Parmesan cheese over the mozzarella and broil until the cheese is melted and golden, 3 to 5 minutes (watch the cheese closely, as broiler intensities vary!). Remove from the oven and let stand for a few minutes. Sprinkle the remaining basil over the top just before serving.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://foodfunfamily.com/orzo-with-pan-roasted-tomatoes-lemon-and-mozzarella-sheet-pan-suppers-meatless/

ABOUT SHEET PAN SUPPERS MEATLESS

By Raquel Pelzel
In Stores October 3rd, 2017

Sheet Pan Suppers Meatless is the follow-up book to Sheet Pan Suppers (Amazon affiliate link), and is completely vegetarian.

The magic of Sheet Pan Suppers is back, bringing its inspired one-pan approach to vegetarians, flexitarians, vegans, those following a gluten-free diet, and everyone who’s interested in adding delicious, meatless meals to their repertoire.

Not only is cooking on a sheet pan incredibly easy and convenient, but it uses three techniques—roasting, baking, or broiling—that intensify flavors, resulting in vegetable-forward cooking that has never tasted so good.

And never has cooking on a sheet pan been so creative. Here’s how to cook pasta in a sheet pan—like No-Boil Mac and Cheese or Orzo with Pan-Roasted Tomatoes, Lemon, and Mozzarella. How to cook soups, salads, and stews in a sheet pan—including Roasted Tomato Gazpacho with Toasty Croutons, Chickpea and Squash Stew with Crispy Tofu, and Sweet Potato, Arugula, and Pecan Salad. Plus here’s how to make chips (Sesame-Miso Kale Chips), pizzas, pot pies, vegetable braises, risottos, polenta, granola. And desserts, of course, from a Pear Galette to Dulce de Leche Pumpkin Squares to an incredible vegan Sticky Toffee Pudding.

Amazingly convenient, amazingly versatile, amazingly tasty, Sheet Pan Suppers Meatless reinvents plant-based cooking, making it easy for everyone to put vegetables front and center at the family meal.

ABOUT RAQUEL PELZEL

Raquel Pelzel has created original recipes for Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook’s Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.

Win a Sheet Pan Suppers Meatless Prize Pack!

One (1) winner receives:
• a copy of Sheet Pan Suppers Meatless
• plus a Sur La Table sheet pan and a KateSpade cookbook oven mitt.

Open to US addresses only.
Prizing and samples provided by Workman Publishing.

Entry -Form

Connect with Sheet Pan Suppers Meatless

Hashtag: #SheetPanSuppersMeatless
Follow WorkmanPub on Twitter and Instagram
Like Workman Publishing on Facebook
Get it on Amazon (affiliate link)

Baked Asparagus Fries

Lolli — Mon, 28 Nov 2016 12:01:31 +0000

I grew up eating asparagus – it was one of the vegetables we grew in our garden while I was a kid – and I’ve always loved it. But I have to admit that I’ve never been very adventurous when it comes to cooking asparagus. Steamed or pan fried or tossed in some pasta. That’s about it. I decided that I needed to find a new way to dress up my asparagus (and maybe make it a little more appealing to my kids who aren’t always fans of cooked green things…). Since I know that they love fries (and just about anything breaded) I was curious how they’d enjoy breaded asparagus “fries.”

I grabbed some Kikkoman Panko Bread Crumbs from my pantry. Seriously, I always have Kikkoman Panko Bread Crumbs on hand. Once I tried them over traditional bread crumbs, I couldn’t go back. They’re the perfect place to start for any breaded dish like this one.

Did you know that Kikkoman Panko Bread Crumbs are made from specially baked, crustless bread? Panko bread crumbs are larger, crispier, and lighter, so they coat foods better and keep them crispier longer, whether you’re baking or frying. And since Kikkoman Bread Crumbs are unseasoned, you can even use them in sweet recipes.

I love using Kikkoman Bread Crumbs whenever I make our family-favorite baked chicken nuggets. I make Asian food at home frequently, and so I’m not only using Kikkoman Panko Bread Crumbs regularly, but I’ve always got Kikkoman Soy Sauce and Teriyaki Marinade on hand in the refrigerator. There’s no other brand I trust more for bringing delicious Asian flavors to our dinner table!

Ready to see how easy it was to make these delicious baked asparagus fries? This vegetable side dish would be a perfect addition to this year’s holiday meal, don’t you think?

Baked Asparagus Fries

Ingredients:

1 lb asparagus spears
1 cup Kikkoman Panko Bread Crumbs
½ cup grated Parmesan cheese
1 tsp garlic salt
1 tsp Italian seasoning
¼ tsp freshly ground pepper
¾ cups all-purpose flour, divided
2 large eggs, lightly beaten

Directions:

Preheat oven to 425°F. Cover a baking sheet with parchment paper.
In a wide, shallow bowl combine panko, parmesan cheese, ¼ cup flour, Italian seasoning, garlic salt, and pepper.
Add remaining ½ cup flour to another wide bowl, and add eggs to a third bowl.
Dredge each asparagus spear in flour, then dip in eggs, then roll in panko mixture; press to coat.
Place asparagus in a single row on the baking sheet with parchment paper. Bake for 10-12 minutes at 425°F, or until panko is golden brown and crispy.

Want more recipes like this using Kikkoman Panko Bread Crumbs and Kikkoman sauces? Check out some delicious recipes on the Kikkoman site here.

Connect with Kikkoman:

Enjoy The Flavor Sweepstakes

What’s your favorite holiday vegetable recipe? Tell me in the comments for a chance to win a $100 Gift Card!

Entry Instructions:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

1. Leave a comment in response to the sweepstakes prompt on this post.

2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post.

3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post.

4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 11/28/16 – 12/31/16

Be sure to visit the Kikkoman Brand Page on BlogHer.com where you can read other bloggers’ posts!

Pressure Cooker Canned Carrots

Jody — Fri, 29 Jul 2016 15:45:04 +0000

Have you ever tried pressure cooker canned carrots? Do you grow carrots in your garden? Take advantage of summer and fall produce and preserve carrots for the rest of the year! You are going to love this recipe for canning your own carrots in the pressure cooker. So easy and so satisfying!

Canning and cooking in my pressure cooker has become my new ~~obsession~~ hobby. The ease and satisfaction of canning your own food is a heady experience so I am using it quite regularly. I prefer to can in the pressure cooker, especially when I’m canning carrots. Since carrots are a low-acid vegetable, this means that to be safely canned they need to be processed in a pressure cooker rather than a water bath. Having an electric pressure cooker really makes the job easier and I feel safe using it as well.

What’s even better is that my pressure cooker not only helps me can vegetables, but I can cook delicious and easy meals for my family. I love having such a versatile appliance in my kitchen.

Here is what you need and how to can carrots in your pressure cooker:

Yum

Pressure Cooker Canned Carrots

Ingredients

3 ½ lbs. carrots
2 tsp. coarse sea salt
water
Pressure Cooker
Pint jars
Jar lifter

Instructions

Wash carrots well; peel, and cut of tops. To serve them a little differently I like to slice them lengthwise, they look so pretty on the plate!
Cut carrots in half lengthwise, and then quarter - you do not want them too small or they will be mush once cooked.
Cut in half horizontally so that they are shorter than the jar.
Be sure to sterilize your jars before use, the simplest way to do that is to place lids, jars, and rings in a large pot of boiling water and remove when ready to fill.
Pack carrots tightly into jar and pour hot water over them, leaving 1” of head space. You can either boil it in a pot on the stove or use the near boiling water from your coffee pot (this is what I do).
Add ½ tsp. salt to each jar.
Place lid and ring securely on top.
Place jars in pressure cooker according to your model's instructions; mine says to place them in and cover ¼ of the way with water.
Process your carrots for 25 minutes. My cooker has a button for canning and automatically sets the pounds of pressure; check your manual for instructions.
Remove jars from pressure cooker and allow them to cool. You should hear each jar make a popping sound indicating that they have sealed properly.
Store your carrots in a cool, dry place.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://foodfunfamily.com/pressure-cooker-canned-carrots/

As written, this recipe makes approximately 4 pint jars.

Enjoy!

I recommend these products for canning (Amazon affiliate links used):

Pressure cooker for canning (this is the one I have)
Pint-sized Mason jars plus new lids
Jar lifter

Flourless Banana Oatmeal Muffins

Lolli — Thu, 25 Feb 2016 06:00:21 +0000

Thanks for stopping by today! I’m excited to be sharing this Pinterest Remake of a delicious flourless banana oatmeal muffins recipe. You are going to LOVE them!

We go through bananas like crazy.

I’m talking about dozens of bananas a week, people. Crazy.

I use a banana in my smoothie almost every morning, my husband slices one over his cereal every day (usually twice) and my 15-year-old son eats at least one banana as a snack every day. It’s hard to keep up with the banana demand these days.

But every once in a while, a few of our bananas are around long enough to start turning a little brown, and then nobody will touch them. Until I make them into banana bread, of course.

I’ve made the same old banana bread for years. Not that there’s anything wrong with my banana bread recipe. It’s actually quite delicious.

I’ve never had complaints. That’s for sure.

But sometimes change is good.

So I searched on Pinterest for a banana muffin option that was a little bit healthier, and I was intrigued by this pin. I followed the pin to a recipe on NateandRachael.com.

I wanted to customize the recipe in a few ways. I knew that I wanted to add nuts to the banana muffins. And I knew that some of my family members would only eat them if they had chocolate chips. I also had a good stash of fresh blueberries in the fridge, so I was curious to see how those would taste mixed in. But I didn’t want everything in every muffin or I knew nobody would eat them.

It was a mix party, I tell you!

These muffins were SO good!

Don’t expect something with the same taste and texture as traditional banana bread. Because there is no flour in these muffins, the texture is more moist and dense. But we all loved them!

Are you ready for the recipe?

Not only am I going to show you how EASY these gluten-free muffins are, but I’ve got a BONUS for you of a ton of other fantastic Pinterest remakes.

Don’t you always wonder if those recipes and projects you see on Pinterest are as good as they look? I know I do!

Ready for the recipe? Click the button below to see how to make these delicious banana muffins and discover what the hype is all about!

Detox Cucumber Water

Lolli — Tue, 19 Jan 2016 12:00:59 +0000

Try this delicious and simple detox cucumber water – just two simple ingredients, but a ton of benefits!

“Drink more water” is at the top of many a New Year’s Resolution list. We all know that we should be drinking more water, but sometimes (if you’re anything like me or many people I’ve talked to) you crave a little bit of flavor in your water. But you don’t want to add sugar or calories to get that flavor.

I’ve enjoyed cucumber-infused water before simply for its refreshing taste, but I was excited to learn recently of the additional benefits (beyond healthy hydrating!) of drinking cucumber water.

Why Drink Cucumber Water to Detox

One of the best ways to rid your body of harmful toxins is to drink water. Simple. But add cucumber to your water, and you’ve really kicked it up a notch! Here are just a few of the benefits of drinking cucumber water to detox:

Cucumber is an anti-inflammatory (helps prevent water retention) and helps you to stay hydrated
Cucumbers contain antioxidants that help battle free radicals
Cucumbers are a great source of vitamin B, potassium and magnesium, which may help to lower blood pressure
Staying hydrated helps your skin stay healthy, soft, and smooth, but adding cucumbers to your water makes an even bigger difference thanks to the silica they contain. Silica also helps keep your muscle tissues healthy
And, finally, your body often confuses thirst with hunger. If you feel hungry, grab some cucumber water instead and see if your urge is satisfied

How to Make Detox Cucumber Water

5.0 from 1 reviews

Detox Cucumber Water

Author: Lolli

Ingredients

10 cucumber slices
10 oz water

Instructions

In a large glass, place the cucumber slices and top with water. Refrigerate.
Allow the cucumbers to steep in the water for at least 8 hours.
Remove the cucumbers and drink chilled. (The cucumbers are still edible!)

I know that I am more likely to drink MORE when my drink tastes great. Because I love the taste of cucumber water (I like mine with a drop of lime essential oil or slice of lime or lemon, too!) I am motivated to stick with my goal to drink more water all day long. It’s a win-win!

Magnus Chase’s Favorite Falafel Recipe

Lolli — Wed, 18 Nov 2015 21:17:09 +0000

This recipe for Magnus Chase’s favorite falafel is brought to you as part of my Percy Pack Ambassadorship (which sadly, is coming to an end). Promotional products have been received in exchange for my participation. All thoughts and opinions are my own. Note: affiliate codes used within post.

I recently finished reading Magnus Chase and the Gods of Asgard: The Sword of Summer – the latest book from Rick Riordan (author of the Percy Jackson series and more). I am dying to read the next installment about Magnus Chase, but the next book, The Hammer of Thor, doesn’t come out until next October. Sob! While I was reading The Sword of Summer, I developed quite the craving for falafel, since falafel is Magnus Chase’s favorite food to eat. After making this recipe, I can see why. I could not stop eating it!

ABOUT MAGNUS CHASE AND THE GODS OF ASGARD: THE SWORD OF SUMMER

Magnus Chase has always been a troubled kid. Since his mother’s mysterious death, he’s lived alone on the streets of Boston, surviving by his wits, keeping one step ahead of the police and the truant officers. One day, he’s tracked down by an uncle he’s never met—a man his mother claimed was dangerous. His uncle tells him an impossible secret: Magnus is the son of a Norse god. The Viking myths are true. The gods of Asgard are preparing for war. Trolls, giants, and worse monsters are stirring for doomsday. To prevent Ragnarök, Magnus must search the Nine Worlds for a weapon that has been lost for thousands of years. When an attack by fire giants forces him to choose between his own safety and the lives of hundreds of innocents, Magnus makes a fatal decision. Sometimes, the only way to start a new life is to die . . .

While Magnus is living on the streets, he develops a taste for falafel (maybe because there’s a kind street vendor willing to feed him falafel). Falafel may seem like a strange dish for the son of a Norse god to take a liking to…but after you try this recipe, there will be no question in your mind.

It’s that good!

Magnus Chase’s Favorite Falafel Recipe

Yum

Magnus Chase's Favorite Falafel Recipe

Ingredients

1 cup dried chickpeas (or 2 cans of chickpeas, drained, rinsed, and patted dry)
1 cup diced onion
1/4 cup chopped fresh cilantro
2 teaspoons dried parsley
1 to 2 teaspoons cumin
1 teaspoon salt
1 teaspoon red pepper flakes
3-4 cloves garlic, minced
1 teaspoon baking powder
5 tablespoons flour
2 tablespoons panko bread crumbs
Vegetable oil for frying

Instructions

Soak dry chickepeas overnight (8-12 hours) in a large bowl with enough cold water to cover them by about 2 inches. I added salt to the water.
Drain chickpeas. Place chickpeas, diced onion, and spices in a blender or food processor (I use my Ninja blender) and pulse until blended (it's ok for the mixture to be a little chunky and not finely pureed).
Mix in baking powder, flour, and panko until you can form the mixture into balls. You can add a little bit of additional flour if needed.
Heat oil (enough to cover your falafel balls) in a medium pot. Form mixture into balls using a cookie scoop and press with your hands til the balls are packed well. Drop balls into hot oil. I recommend dropping one test falafel ball into the oil until you've got the right temperature.
Cook falafel balls in oil, flipping once, for about 3-4 minutes, until lightly browned and crispy.
Serve with dill yogurt sauce.

Notes

To make a simple dill yogurt dipping sauce, combine one 5.3 ounce carton of plain Greek yogurt with 1/2 teaspoon dried dill weed, 1/2 teaspoon garlic powder, 1/4 teaspoon pepper and 1 tablespoon lemon juice. Stir and serve with falafel.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://foodfunfamily.com/magnus-chase-falafel-recipe/

And now for some process pictures. I don’t fry foods very often, but these were totally worth it! I may or may not have justified frying because the ingredients were so healthy…and vegetarian! Ha!

Easy Tex-Mex Vegetable Soup

Lolli — Mon, 23 Feb 2015 16:12:08 +0000

I love a good challenge, especially when food is involved. This month, I was challenged to come up with a recipe or fun way to use Libby’s NEW Vegetable Cups, and I have to admit….I surprised even myself. My whole family couldn’t get enough of the Tex-Mex Vegetable Soup that I made! Although this post (and the giveaway that follows) have been sponsored by Libby’s, all thoughts, opinions, and recipe are my own.

This past weekend, we were hit by a pretty hefty snow storm, which meant that it was the perfect setting for some warm, comforting soup. But it also meant that we couldn’t get out to the grocery store to do a weekend shopping trip (I tried heading out once on Saturday and turned around as soon as I got out of the neighborhood because the roads were so bad!). So as I was contemplating what I could make for dinner on Sunday, I gave myself an added challenge to use all canned or dried foods.

When I mentioned my plan to my husband, I’ll be honest with you. He was not excited. He’s all about fresh and homemade, and when I said “canned” he immediately turned his nose up.

Guess what? This SOUP changed his mind.

I’ve made soups before using canned vegetables, but the challenge with full-sized cans is that you can only fit so much variety in the pot before you’re over-flowing. With Libby’s 4-ounce vegetable cups, I was able to add 4 different kinds of veggies – corn, peas, green beans, and carrots – to the soup and had just the right amount to feed all 6 of us for dinner.

My once-skeptical husband said, as soon as the last drop was consumed from the soup pot, “You have more of those vegetable cups, right? So we can make this again?”

Yes, the family is all eager to have this vegetable soup again and again. By the way, each one of my kids, including my rather-picky 9-year-old, had multiple servings of soup…until the whole pot was gone. And we’re talking vegetables here…not chicken nuggets and fries!

Super-Easy Tex-Mex Vegetable Soup

By the way, I plugged the recipe into my Weight Watchers recipe builder and was pleased that it came in at a low 4 PointsPlus per serving. Of course, if you add anything extra to the soup, like tortilla chips or shredded cheese, that number will increase slightly.

Tex-Mex Vegetable Soup

Cook time

15 mins

Total time

15 mins

This soup comes together in just 15 minutes for a quick and satisfying dinner, but the flavors improve with time! If you have extra time, I recommend simmering the soup for an hour before serving.

Author: Lolli

Serves: 8

Ingredients

4 cups water
⅔ - 1 cup small pasta (like shells or macaroni)
1 4 oz cup Libby's Diced Carrots
1 4 oz cup Libby's Sweet Peas
1 4 oz cup Libby's Sweet Corn
1 4 oz cup Libby's Green Beans
1 bay leaf
¼ cup Sofrito tomato cooking base (or vegetable bouillon)
1 14.5 oz can fire roasted diced tomatoes (with seasonings), undrained
1 15 oz can black beans, drained and rinsed
1 teaspoon dried onion
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon seasoned salt
½ teaspoon ground black pepper

Instructions

Add water to medium pot; bring to boil. Add remaining ingredients. Note: you can either drain the vegetable cups or just dump the whole cup plus liquid into the soup.
Heat on medium-high until heated through. When soup starts to get bubbly, you can turn the heat down to simmer for 30-60 minutes or you can serve right away.
Remove bay leaf before serving. Optional toppings: shredded cheese, crushed tortilla chips, sour cream, fresh cilantro, etc.

About Libby’s Vegetable Cups

Libby’s Vegetable Cups are the only 4 oz. Vegetable Cups on the market. They have as few as 10 calories per cup, are free of saturated fats and trans-fats, and are rich in Vitamin C. The single-serve, microwaveable Vegetable Cups are available in five varieties:

Sweet Corn
Cut Green Beans
Sweet Peas
Diced Carrots
Peas & Carrots

Libby’s Vegetable Cups are conveniently portioned in single-serve and easy-to-open packaging making then perfect additions to lunchboxes for time-crunched families, but they’re also great to use in side dishes, main courses and even appetizers. They are perfect for portion control, eliminating waste and quick, healthy servings of your favorite vegetables. The Cups are pre-cooked and can be served cold or warm, whatever you prefer! By the way, Libby’s also has single-serve fruit cups as well, which my kids love to bring in their school lunches. Get more information on Libby’s products, including the Vegetable Cups, HERE.

Enter to WIN a Libby’s Giveaway

I’m excited to be giving away a Libby’s prize pack which includes Pyrex 14-Piece Glass Food Storage Set with Lids, a $75 gift card, as well as an assortment of Libby’s® Vegetable Cups. This giveaway will run through 11:59 PM ET March 9, after which a winner will be chosen at random and notified via email. Enter on the form below.

Entry -Form

Good luck!