SRC: Falafel, Tzatziki, and Greek Lemon Rice

Panfried falafel served up with lots of creamy tzatziki [cucumber sauce] and a tangy Greek rice. No one said vegetarian food had to be boring!

Falafel, Tzatziki, and Greek Lemon Rice | thepajamachef.com #SRC #vegetarian

I’m so glad it’s a Secret Recipe Club [SRC] day! What’s SRC? Basically a fun blogging group where you’re secretly paired up with another blogger. Everyone makes a recipe from their assigned blog and posts on the same day. The club has grown over the years and now has four groups. Since I first joined a few years[!] ago, I’ve been in group A. But when I had the chance to switch groups, I got SO excited because–hello!–new blogs to explore! :) So now I’m in group C and loving it! This month I was assigned to Jamie’s blog, Our Eating Habits. Jamie lives in Canada and like any food blogger, loves food. She says on her about page: “Eating is a big part of my life, so I make sure everything that goes into my mouth is tasty.” A sentiment I agree with! [And that is EXACTLY why I bought jalapeno cheetos on Saturday at the grocery store. Those are SO good. Anyway…] Jamie loves cooking and baking for her family and has an impressive number of recipes on her blog. It was so fun to browse her recipes! I was tempted to make these red velvet M&M cake mix bars for Valentine’s Day, and will make this Butterscotch Confetti at Christmastime this year! I was all set to make those red velvet bars when I saw that Jamie had a falafel recipe…and I was sold!

Falafel, Tzatziki, and Greek Lemon Rice | thepajamachef.com #SRC #vegetarian

Though I love falafel, sometimes I’m hesitant to order it at restaurants because it’s easy to make it too dry since it’s basically deep-fried chickpea balls/patties. Chickpeas are a drier bean anyway, so it makes sense. That’s why I’ve been excited to see so many pan-fried recipes for falafel lately. This recipe doesn’t disappoint! It’s so flavorful and moist [sorry!]. I changed the recipe a little from Jamie’s version, using lime juice instead of lemon, and adding the zest in for a little something special. Jamie used an egg as a binder and I decided to exclude it just so I didn’t have to worry about not cooking the falafel enough. I compensated for the lack of egg by using more chickpeas and less bread crumbs. Served up with some creamy tzatziki, chopped tomatoes and red onion, on a pita or lettuce-wrap style, this is an awesome meal! I couldn’t believe how easy it was to make this tasty vegetarian meal. Jamie added mayo to her tzatziki sauce and I thought that was genius! The mayo made the sauce a little creamier and added a little extra zip, but it also tasted good without.

Falafel, Tzatziki, and Greek Lemon Rice | thepajamachef.com #SRC #vegetarian

As a side, I made a super easy lemon rice. It has just four ingredients: jasmine rice, chicken broth, rosemary, and lemon juice and is SO addictive. The bright, fresh flavor was perfect alongside the falafel. This is not a meal to be missed! Hope you try it today. :) Thanks, Jamie, for a great recipe!

one year ago: Fresh Cranberry Coffee Cake
two years ago: Go-To Pancakes
three years ago: Sunrise Muffins
four years ago: Peanut Butter Chocolate Cupcakes

Falafel, Tzatziki, and Greek Lemon Rice

  • Servings: 4
  • Time: 50 minutes
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Falafel and Tzatziki from Our Eating Habits; Greek Lemon Rice from Thank Your Body

Ingredients:

for falafel

  • 1 small onion
  • 1/2 cup fresh parsley
  • 2 cloves garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • pinch cayenne pepper
  • zest of 1 lime
  • juice of 1/2 a lime
  • 1/2-1 cup bread crumbs
  • 1-2 cans chickpeas [15 ounces each]
  • freshly ground pepper, to taste
  • salt, to taste
  • oil for cooking

for Tzatziki

  • 2 cups plain greek yogurt
  • 1/2 cucumber, seeded and grated, pressed dry with a clean dish towel
  • 2 teaspoons dried dill [or 2 tablespoons fresh dill, chopped]
  • 1-2 tablespoons mayonnaise
  • freshly ground pepper, to taste
  • salt, to taste

for Greek Lemon Rice

  • 1 cup jasmine or basmati rice
  • 2 cups chicken broth
  • 1 tablespoon dried rosemary
  • juice of 1 lemon [approximately 1/4 cup]
  • freshly ground pepper, to taste
  • salt, to taste

for serving

  • pita bread
  • chopped red onions
  • chopped tomato
  • romaine lettuce

Directions:

Begin by making the tzatziki. In a medium bowl, stir together yogurt, cucumber, dill, and mayo. Taste and season with salt and pepper to taste. Cover and refrigerate while cooking falafel and rice.

Next, mix up the falafel. In a food processor, pulse together onion, parsley, garlic, cumin, coriander, cayenne, lime zest, and lime juice. Then add 1/4 cup bread crumbs and 1 can chickpeas and pulse together, being careful to not completely pulverize the chickpeas. Check to see if mixture holds together, then add additional bread crumbs and/or chickpeas, pulsing gently, until mixture can be shaped into patties. I used 1/2 cup bread crumbs and 1 1/2 cans chickpeas [approximately 2 1/4 cups chickpeas]. Season to taste with pepper and salt. Shape into small patties–I used about 1/4 cup for each. Place on a plate or baking sheet and pop in the fridge to chill while starting the rice.

In a small saucepan set over high heat, combine rice, chicken broth, rosemary, and lemon juice. Bring to a boil, then stir. Cover and reduce heat to a simmer, cooking for 15-20 minutes until the rice has absorbed all the liquid. Fluff with a fork and season with pepper and salt to taste.

While rice is cooking, heat a large skillet over medium heat. Add oil and when hot, cook falafel patties, about 3-4 minutes per side until heated through and browned on each side.

Serve falafel in a pita or with lettuce, topping with onions, tomato, and tzatziki. Rice is great on the side or in the pita too!

Be sure to see what other SRC members made this week:

Skinny Lasagna

Skinny lasagna… lot of flavor with a few substitutions to make a classic dish just a little healthier for the new year!

Skinny Lasagna | thepajamachef.com

Lasagna is one of my favorite meals of all time! My mom’s lasagna is my go-to dish, but when Red Gold [an Indiana company… gotta support my home state, ya know!] contacted me to ask if I wanted to participate in their Lasagna Party this month I jumped at the chance. Lasagna is so good, how could I say no?!? :) The Red Gold Simple Gourmet Lasagna Party runs through February 3rd on their Facebook page. Be sure to enter for a chance to win one of 750 aprons or 6 gourmet lasagna party prizes [that include a Le Creuset Lasagna pan! How fun!]. The fabulous folks at Red Gold sent me a fun package with a selection of canned tomatoes, lasagna noodles, a Laura’s Beef coupon and apron, and some recipes to try out.

Skinny Lasagna | thepajamachef.comI made this lasagna a couple weekends ago, on a Saturday morning before I did a long run. Psssssst! Did I tell you guys that I’m marathon training?!? #5, in Nashville! Woohoo. :) It’ll be fun to do a marathon in my new city! Anyways, this lasagna was SO delicious. Using Italian seasoning, as simple as it sounds, along with tomatoes that have already been seasoned with basil, garlic, and oregano, made this dish SO flavorful. My only beef [ha ha ha] with this lasagna recipe was that it used a whole pound of lasagna noodles. I usually use just half a pound, so I thought it was very noodle-y and there was no way this would all fit in my pan. So I used two! [Ben’s idea. What a smartypants.] This lasagna was SO flavorful and delicious. PLUS it was really easy to make this sauce with just canned tomatoes and seasoning. I’ll definitely be using that trick more often. One less step to yummy lasagna! Hope you enjoy, and don’t forget to enter the contest! :)

Skinny Lasagna | thepajamachef.com

one year ago: Broccoli Stuffed Loaded Potato Skins with Avocado Cream
two years ago: Lemon Cranberry Muffins
three years ago: Preparing Black Beans in the Oven
four years ago: Triple Chocolate Oat Cookies

Skinny Lasagna

  • Servings: 16
  • Time: 2 hours
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Ingredients

  • 1/2 cup water
  • 28 ounces Red Gold crushed tomatoes
  • 2 – 14.5 ounce cans Red Gold diced tomatoes with basil, garlic, & oregano
  • freshly ground black pepper, to taste
  • 1 teaspoon Italian seasoning – I used ~2 tablespoons of Gourmet Gardens Italian Herbs + 1 tablespoon crushed garlic instead
  • 1 pound Laura’s Lean Beef or ground turkey
  • 16 ounce traditional lasagna noodles, uncooked
  • 15 ounces low fat cottage cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees F. Bring a large pot of water to boil to cook the lasagna noodles to al dente. Meanwhile, in a skillet, brown ground beef or turkey. Cook noodles according to package instructions, then drain. Drain grease from meat when done.

In a large bowl, combine water, tomatoes, pepper, and Italian seasoning. Stir in cooked meat.

In a 9×13 baking dish, spread out 1 1/2 cups sauce. Top with 1/3 of noodles, overlapped. Top with 1/2 of the cottage cheese, 1/2 of the mozzarella cheese, and 1 cup sauce. Repeat, then finish with remaining 1/3 of noodles and the remaining sauce. Sprinkle with Parmesan cheese.

Cover with foil and bake for 60-90 minutes. Let stand for 10 minutes before serving.

Notes:

I used an oval dish that usually can be subbed with a 9×13 pan but I had way too much so I made a mini lasagna in a 9×5 loaf pan. As I was typing up this recipe, I noticed that the original recipe does not call for cooking the noodles–just placing them in the pan uncooked. So you could try that too–probably cooking it for about 90 minutes instead of the 1 hour I did.

Next time I make this I will probably only use 8 ounces noodles. We felt it was too noodle-y but I usually only make lasagna with 1/2 a box of noodles so that’s just what we are used to.

Disclosure: I received a complimentary lasagna kit from Red Gold with all the tomatoes for this recipe, lasagna noodles, a Laura’s Lean Beef apron, a coupon for Laura’s Lean Beef, and 6 recipes. However, I was not required to write a positive review. The thoughts expressed above are entirely my own.

Southwest Veggie + Taco Rice Casserole

This simple, healthy casserole is filled with lots of vegetables, black beans, and a delicious taco rice. It’s perfect for dinner and makes enough for lunch leftovers too. Mmm!

Southwest Veggie + Taco Rice Casserole | thepajamachef.com

Once upon a time, when we were first married, our go-to dinner was tacos, spaghetti, or some sort of seasoned chicken dish. There’s nothing wrong with any of those dinners, but unless you are using assorted boxed or packaged ingredients they aren’t that easy. Well, if you don’t buy that stuff on a regular basis, that is. [For the record, I do buy that stuff sometimes. I just don’t keep it at home regularly. My pantry is too full of seventeen kinds of grains, pastas, mustards, and sauces. Seventeen EACH that is. :)]

Southwest Veggie + Taco Rice Casserole | thepajamachef.com

 

Now, my go-to dinner is much simpler. Black beans and rice. Directions: Open freezer, remove black beans that I make by the pound in the oven. Defrost in the sink while making some rice on the stove. Heat black beans up on the stove with some homemade taco seasoning. Serve together, with assorted toppings like avocado, cilantro, green onions, hot sauce, sour cream, cheese, lettuce, spinach, tomatoes, etc. It’s rare that I have all those toppings on hand at once, but when I do… it’s parrrtytime! [Yes, I realize that if black beans and rice with toppings is my definition of partytime, I’m probably not very exciting. Ha.]

Southwest Veggie + Taco Rice Casserole | thepajamachef.com

This casserole is the kicked up version of black beans and rice, except everything is all mixed up together and baked til it’s ooey gooey. MMM! If you like regular black beans and rice, you’ll LOVE this version. It’s from the Budget Bytes cookbook so you know it has to be good. Probably what makes it so freakin’ awesome is that the rice isn’t just normal… it’s taco rice! If your family isn’t comfortable with meatless meals yet, I think this would be a great way to introduce the concept. There’s tons of flavor in one lil casserole dish! We loved this meal and hope you do too! :)

one year ago: Oreo Ice Cream Pie
three years ago: Spaghetti and “Meat” Balls
four years ago: Caramelized Onion Dip

Southwest Veggie + Taco Rice Casserole

  • Servings: 6
  • Time: 50 minutes
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from the Budget Bytes cookbook

Ingredients:

for taco rice

  • 1/2 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 2 cups long-grain white rice

for casserole

  • 2 tablespoons canola oil
  • 1 medium yellow or white onion, diced
  • 2 cloves garlic, minced
  • 1 medium jalapeno, diced [deseeded if desired]
  • 1 bell pepper, diced
  • 1 zucchini, sliced and quartered – or 1 cup mushrooms, another bell pepper, or an extra cup of corn
  • 1/2 tablespoon chili powder
  • 1 cup frozen corn
  • 1 – 15 ounce can diced tomatoes with green chiles
  • 1 – 15 ounce can black beans, drained and rinsed
  • 3 cups prepared taco rice [from above]
  • 2 cups shredded cheddar cheese
  • 2 green onions, thinly sliced
  • 1/2 cup cilantro, chopped

Directions:

In a saucepan, whisk together chili powder, cumin, garlic, oregano, tomato paste, and 3 cups water. Whisk together then stir in rice. Cover and bring to a boil, then reduce heat to low and simmer for about 20 minutes or until rice is fully cooked. Then fluff with a fork and set aside.

Preheat the oven to 375 degrees. Grease an 8×8 or 9×9 inch dish with cooking spray.

In a large skillet, heat oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add garlic and cook about 30 seconds. Then, add rest of the veggies: jalapeno, bell pepper, zucchini, and chili powder. Stir to combine and cook for about 8-10 minutes, or until soft and all liquid has evaporated, stirring frequently.

Remove from heat and stir in corn, tomatoes, and black beans. Add the taco rice [you will have extra rice left] and the cheese and stir well. Transfer to prepared pan, then bake for 20 minutes or until heated through and bubbly.

Serve with green onions and cilantro.

Note:

Recipe can also be doubled [casserole portion–do not make extra rice] and baked in a 9×13 pan. Bake for about 25 minutes or until bubbly.

 

 

Crockpot Minestrone Soup

An easy, flavorful minestrone soup that can be made in the crockpot. We love this soup on cold winter nights.

Crockpot Minestrone Soup #winter #recipes #easy #soup | thepajamachef.comGrowing up, I didn’t like soup at all. Minestrone soup was probably my least favorite of them all, with all its tiny vegetables, white beans, and floaty spinach. The pasta was the only good part!! And there never was enough of it. It’s not like my mom served soup all the time or anything. I just remember it being an option. A gross option. Fortunately, my tastes have matured a bit. Now, I LOVE soup. Love love love it. I frequently make a big batch on the weekend and freeze leftovers in individual containers to make the lunch packing chore easier.

Crockpot Minestrone Soup #winter #recipes #easy #soup | thepajamachef.comIn the winter, this is one of my favorite soups to make. I usually have all the ingredients on hand so making this hearty Italian in the crockpot is super simple. There are some ways to fancy it up though, if that’s your thing–you can saute the veggies, use fresh herbs instead of dried herbs, etc. But the classic crockpot cooking style of “toss it in and forget it” TOTALLY works for this recipe. The one deviation I take from that is cooking the pasta separately, to help it not soak up all the broth right away. That’s not too hard, is it? Hope not, because this is one delicious soup!! Enjoy!

two years ago: Cranberry Orange Pancakes with Cranberry Maple Syrup
four years ago: Eggless Cookie Dough

Crockpot Minestrone Soup

  • Servings: 8
  • Time: 6-8 hours
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adapted from Skinnytaste

Ingredients:

  • 1 – 15 oz can white beans, drained and rinsed
  • 6 cups/48 ounces chicken or vegetable broth, reduced sodium if possible
  • 1 small chopped onion
  • 3 small diced carrots
  • 3 stalks celery, diced
  • 2 garlic cloves, minced
  • 1 – 28 oz can petite diced tomatoes
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Parmesan cheese rind, optional
  • salt and pepper to taste
  • 1 cup uncooked small pasta like ditalini or small shells
  • 1 – 10 ounce package frozen spinach, defrosted with liquid squeezed out
  • Parmesan cheese for garnishing

Directions:

Add beans, broth, onion, carrots, celery, garlic, tomatoes, parsley, basil, and rosemary to a large crockpot. Stir and add Parmesan cheese rind, if using. Set crockpot to cook on low for 6-8 hours.

An hour before you want to eat, bring a small pot of water to boil and cook pasta according to package directions. Drain and add pasta to crock pot along with defrosted spinach. Stir, cover, and let crockpot cook for another 30 minutes or so to heat through.

Before serving, remove bay leaves and Parmesan rind. Season to taste with salt and pepper. Serve with a sprinkling of Parmesan!

 

Notes:

  • If desired, you can saute the onion, carrots, and celery before adding to the crockpot.
  • Fresh herbs can be used in place of dry herbs.
  • A thicker minestrone can be achieved by pureeing half the beans with 2 cups chicken broth.
  • The pasta absorbs the broth as it sits, so when you reheat it, you may have to add additional broth or water.
  • Soup reheats and freezes well!

 

Creamy Tomato and Spinach Pasta

A creamy, veggie-filled pasta dish that comes together quickly with lots of pantry ingredients.

Creamy Tomato and Spinach Pasta | thepajamachef.comDoes anyone else watch Guy’s Grocery Games on Food Network? Ever since we moved to Nashville and got a DVR [yes, I know these have been around forever but we didn’t get one til a year ago. We are way behind technology-wise.] I have been obsessed with recording episodes of cooking and HGTV shows. Because I can, and because they’re good tv shows to watch while blogging or reading magazines or something. I never watch and only watch tv. I need to be doing something else in the process, so I need somewhat mindless shows that aren’t totally trashy. Does that make sense? This one, if you haven’t seen it, requires chefs to dash around a grocery store in search of ingredients for an assigned meal/category of food, and then COOK their meal… but there’s always a twist or challenge. I never in a million years would want to be on Chopped, Cutthroat Kitchen, or any of those other cooking shows… but if I had to choose a cooking competition show to be on, this would be it. It’s relatively tame, Guy seems nice, and hello! Grocery stores are my favorite place to browse. Is that weird? Ha. Anyways, on a recent episode of triple G, one of the judges said that pasta dishes aren’t supposed to be light. She thought they needed to be heavy, or at least, hearty to be a true pasta dish. I have to say I disagree with that. There’s a place for heavy, hearty dishes like baked pasta or lasagna [take a look in my archives, I have tons of recipes like that!] but sometimes lighter pasta dishes totally hit the spot. Maybe they aren’t traditional but I love ‘em.

Creamy Tomato and Spinach Pasta | thepajamachef.comThis pasta dish is exactly the kind I love–full of flavor and interesting things, but still relatively light. It uses cream cheese and Parmesan cheese but also a lot of tomatoes, onions, and spinach to balance everything out. You can make this pasta in a pretty short amount of time, using mostly pantry ingredients, so it’s great for weeknights. The sauce can be made while the pasta cooks, so it really doesn’t take more time to make than  a box of mac ‘n cheese. So what if it’s not this big, hearty meal? Isn’t that what sides are for? :) To make this more of a one dish meal, I think some sliced grilled chicken, shrimp, or even some canned white beans would be great additions. I’ll have to try that next time! Enjoy!

one year ago: Flourless Chocolate Cake with Strawberry Sauce
two years ago: Pumpkin Cornbread
three years ago: Honey Whole Wheat English Muffins
four years ago: Pumpkin Pasta Sauce, aka “Pumpfredo”

Creamy Tomato and Spinach Pasta

  • Servings: 4
  • Time: 30 minutes
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from Budget Bytes

Ingredients:

  • 1/2 pound small pasta like penne
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 15 ounces diced tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • pinch red pepper flakes
  • freshly ground black pepper
  • 2 tablespoons tomato paste
  • 2 ounces cream cheese, cubed
  • 1/4 cup grated Parmesan cheese
  • 4-5 ounces fresh spinach [frozen spinach that has been thawed and drained should also work too]

Directions:

Prepare pasta [al dente] according to package directions.

Meanwhile, in a large skillet, heat oil over medium heat. Add onion and cook until softened about 7 minutes. Then add garlic and cook for 30 seconds or so until fragrant. Add tomatoes [undrained], oregano, basil, red pepper, and black pepper and stir to combine. Add tomato paste and 1/2 cup water to skillet, stirring until tomato paste has dissolved. Reduce heat to low and add cream cheese cubes one by one, stirring until incorporated. Then add the Parmesan cheese gradually, stirring until it is creamy.

When pasta is done, drain and add to the sauce. Top with spinach, cover, and cook over low heat for 2-3 minutes until spinach wilts. Stir in and adjust seasonings to taste. Serve immediately.