I really enjoy falafel but I haven't had it since I started my weight loss 'journey' because when I get it at a takeaway shop I am never sure how they made it and how much oil has gone into frying it, etc. So, when I saw this recipe in the Autumn 2008 copy of BBC Easy Cook magazine, I decided to put it here so that I can learn to make my own.
Make it in 5 minutes and you're on your way! This chunky version of hummus is so tasty; in pita bread with salad is my favorite way to have it, but it's also great by itself!
Feel free to try adding some veggies too.
I started really liking these when I came to Turkey and thought I would try to make them in the states. They make a great snack and are a wonderful and healthy alternative to chips.These are also loaded with vitamins inluding iron and fiber.
I was looking for a recipe for cachapas one day so my husband could have some. He lived in Venezuela for a couple years and this was one of his favorite foods. He said they served these with a thick slice of either jack or mozzarella cheese. Anyway, I found this online and it's from Jimmy's Bronx Cafe.
As fast as you can heat a can of veggies you can have this special side ready to serve! I hate canned green beans yet this is one veggie my dd will eat without complaint. This forced me to find a way to make us both happy. Hope you enjoy this one!
This recipe is an adaption of one that I found awhile back. It has quickly become one of DH's favorites. It can be made several hours in advance and kept in the refrigerator. Please note that the cooking time is the minimum recommended time to chill the salad before serving.
Corn latkes? Yes, corn latkes. Why should the humble tuber have all the fun? These are tasty variation on a Hanukkah favorite. So good, you shouldn’t wait ‘til then to make some. Depending on your mood you can serve them sweet or savory.
This is delicious, low-fat and super-easy ... I like to load it up with extra cilantro and tomatoes. Also try using lime juice in place of the lemon juice for a little different taste. It's a perfect vegetarian main dish salad, or serve it as a side dish with grilled or roasted pork or ham. Prep time includes time spent in the refrigerator blending flavors; yield depends on whether salad is eaten as the main dish or as a side dish.
This is a great meal that we eat here often in the winter time. With some dark bread and maybe a salad it is a really hearty meal, though we have been known to eat just this for dinner. The recipe is adapted from Amy Dacyczyn's "The Complete Tightwad Gazette"