Tasty Couscous Amazingness

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Since our last couscous recipe was so popular, we are sharing another. This one is just as easy and totally delicious. Yes, you're taste buds are ready for this one!
You can serve them as is, as the sidekick of rice quinoa or millet. Chop them on top of
pasta and smother them in rich delicious sauce, or use them in your next sandwich with your favorite toppings. Enjoy!

1 cup couscous (soaked in 1 cup of boiling water as per package instructions)
1 1/2 cups unbleached flour
1 medium carrot, peeled and diced
1/2 cup raw sesame seeds
1 medium tomato, seeded and chopped
1/4 cup sweet red pepper
1 medium onion
1 tsp. garlic powder
1 stalk celery
3 Tbsp. sweet paprika powder
1 tsp. Italian Seasoning
Salt to taste
1 Tbsp. olive oil
1/2 cup water or more if needed

In a blender or food processor with as little water as possible, process the veggies and the sesame seeds until you get a smooth paste.
Scrape into a bowl. Add the rest of the ingredients and seasonings, pouring little bits of water as you combine them until you get a good dough.
Form patties with the dough of any size you like and place into a non-stick baking sheet.
Bake at 375º F until golden on both sides, turning once.

Yield: 15 (medium sized patties, less if larger, more if smaller)

When The Heart is Weary...
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Sweet Sunshine Smoothie

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Summer is the perfect time for delicious smoothies, this one is yummy and easy. Enjoy!

2 ripe bananas (soft but not mushy)
1 cup coconut milk
1 cup, cubed cantaloupe
1/4 cup pistachio nuts
1 tsp. vanilla
3 Tbsp. sugar cane crystals or any sweetener or your choice
1 Tablespoon orange juice

Process all ingredients in a food processor or blender until smooth.

Yield: 2 servings

Is Your Heart Broken?

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Delectable Zucchini Croquettes

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These are very tasty, with a bit of crunch to them. You can use them as a side for a variety of dishes. You can also cut them in pieces and add them to scrambles and to stir-fries. You can also place them in a tortilla, with your favorite toppings and sauce and roll them up for a quick lunch on the go!

1 Zucchini
1 1/4 cup all purpose flour
1/2 cup wheat germ
1/2 cup sesame seeds (raw, although you can use toasted seeds if you want to enhance their flavor)
1 tsp. garlic powder (1/2 tsp. if you are not a garlic lover)
1 1/2 Tbsp. onion powder (1 tsp. onion powder if you like it less spicy)
2 Tbsp. sweet paprika powder
1 tsp. Italian Seasoning
Salt to taste
1 cup almond milk (1/4 cup raw almonds + 1 cup water)

Cut the zucchini lengthwise, then cut it into small pieces.
Take 1/4 cup raw almonds and process them with 1 cup of water to form the milk.
Pour into a bowl and add the rest of the ingredients to form a thick batter.
"Paint" a cast iron skillet with olive oil and drop the mixture into it using a large spoon. Wait until they set before turning them. Cook on both sides till golden brown.

Yield: Approx. 15 or depending on size.

Let Your Heart Sing
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Couscous Savories

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We are always trying to find new ways to make favorite things in the kitchen, and when we find a really yummy one, we share it with you. This recipe is really easy and super tasty. Enjoy!

3/4 cup couscous
1 cup all-fashioned oats
1 tomato, seeded and cut in chunks
1 medium carrot, peeled and sliced
1 raw potato, peeled and cut in chunks
1/2 cup walnuts (raw)
1/4 cup water
1 tsp. garlic powder
1 red onion, peeled and sliced
3 Tbsp. sweet paprika powder
Salt to taste
1/2 cup sweet red pepper strips
1/2 cup sweet green pepper strips
1 tsp. Italian Seasoning
1/2 tsp. spearmint
1 1/2 Tbsp. extra virgin olive oil
1 1/2 cups whole wheat flour

Put 3/4 cups water in a pot, when it starts boiling, drop in the couscous and let sit.
In a bowl, put the oats and cover it with water (about 1/2 cup water) and let it rest for about 15 minutes.
Meanwhile, in a food processor or blender, process the walnuts, tomato, potato, carrot, onion, and the peppers into a smooth paste.
Scrape into a  bowl large enough to contain all the mixture when you add the rest of the ingredients. Incorporate the couscous and the oats, as well as the seasonings and the oil.
Take portions of the mixture and drop them by large spoonfuls into a walled cookie sheet barely painted with olive oil.
Bake at 400º F and when around 18 minutes have gone by, check them and turn them over. Continue baking until golden brown.
Once baked, drop them into your favorite sauce and let the patties absorb some of the moisture of the sauce, so that they become tender and juicy.

Serve as a sidekick of any dish!

Yield: Depends upon the size you make them

You can also crumble them and drop them into sauce or into a sofrito. You can smother them in your favorite gravy or chop them into your favorite scramble!

Bible Universe

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Oriental Style Crumbles

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Using mandarin rind to flavor dishes is one of the savory secrets of the flavorful Oriental way of cooking.
These patties have a delicious taste and you have to really stop to find the mandarin, because it blends so well with the seasonings lending them a scrumptious flavor!

1 crusty whole grain great grated (put in a bowl and add a little bit of water and let it rest till mushy)
2 Tbsp. wheat germ
1  1/2 cup whole wheat flour
1 1/2 Tbsp. all purpose flour
1/4 cup walnuts
1 tomato
1/4 cup tangerine rind
1 medium potato, peeled and cubed
1 carrot, peeled and sliced
1 celery stalk, sliced
1/2 cup red onion chopped
1 tsp. garlic powder
1/2 cup sweet red pepper, seeded and chopped
1/4 cup sweet green pepper, seeded and chopped
2 Tbsp. sweet paprika powder
Salt to taste
1/2 tsp. Italian Seasoning
1 Tbsp. olive oil
1/2 cup water

Place the walnuts, the tomato, the potato, the onion, the celery, the carrot and the peppers with 1/2 cup water in a blender or food processor and process till smooth.
Scrape into the bowl were you have the soft bread. combine well, add the rest of the ingredients and mix will thoroughly incorporated. Form patties with a large spoon and drop onto cooking sheet.

Bake at 400 ºF in a non-stick walled cookie sheet until the edges of the patties are golden brown, then you flip them and you bake them on the other side.
When done, let cool and then cut coarsely into bits and drop them into your favorite prepared spaghetti-style tomato sauce. Let the pieces simmer in the sauce until they have absorbed part of the liquid and are juicy and plump. Serve as a side dish to round up your next meal!

Yield: Approx. 19 medium-sized patties, more if you make them smaller, less if you make them larger.

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Savory Herbed Potatoes

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8 potatoes, peeled and julienned
2 Tbsp. olive oil
1 1/2 Tbsp. sweet paprika powder
1 1/2 Tbsp. onion powder (the baking will tame this)
1 tsp. garlic powder
Salt to taste
1 tsp. tarragon (crushed or powdered)
1 tsp. parsley powder
1/2 cup water

Mix all the ingredients with the water until well combined. Put the potatoes in a baking sheet and pour the seasoning over them, toss to coat well and evenly.
Bake at 400 degrees F, turning once in a while until golden brown but still soft.

Yield: Serves 2. If used as a side dish, it serves 3 or 4 according to portions.

Don't Remain Down
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Absolutely Good Wheaty Berry Patties

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If you are not allergic to gluten and to wheat, you owe it to yourself to try these. They are very easy and super tasty and will go well as a sidekick to mashed potatoes, baked yams or anything you might want to pair them with. You can also chop them into pita bread with lettuce, tomatoes and whatever you prefer for a delicious, easy lunch on the go!

1 cup wheat berries
1 carrot, peeled and sliced
1 tomato, seeded and chunked
1 stalk celery, sliced
1/2 cup sweet pepper strips, both red and green
Salt to taste
2 Tbsp. sweet paprika powder
2 Tbsp. minced onion or 1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. Italian Seasoning
1 cup whole wheat bread crumbs (make your own by toasting bread and pulverizing it in a blender or food processor)
1 Tbsp. nutritional yeast
1 1/2 cup unbleached flour
1 Tbsp. olive oil plus more
3/4 cup water

In a small pot, cook the wheat berries in some water until soft (about 30 minutes). Let them cool. Meanwhile, peel your carrot, chop the tomato in chunks, wash and slice the celery and put in a blender or food processor with some water to form a paste. Scrape into a bowl and add the other ingredients, incorporating them well and adding a little bit of water as needed, making sure you get a soft dough that is not runny or mushy. Drop by large tablespoonfuls into a hot skillet barely "painted' with olive oil and cook until golden brown on both sides.
You can also bake them at 350º F, on a non-stick cookie sheet, watching them carefully and turning them around often until they are done, so that they won't burn.
Pure deliciousness, enjoy!

Reaching the Mountain Top
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