We just had this for dinner and it was soooooooo good. We served it with tzatziki that I whipped up (shredded cuke, plain yogurt, garlic, salt and lime juice), instead of the sour cream dressing. We also used Alexis Pita Bread. We made the sandwiches with slices of onion and tomato, and shredded lettuce, but the salad they suggest here sounds yummy, as well.

Bon appetit!

wm

Santa Fe Falafel

From Redbook
This recipe has been tested by Redbook and Chez Wacky

INGREDIENTS
1 can(s) (15-ounce) Anasazi or pinto beans, rinsed, drained
1/2 cup(s) shredded reduced-fat pepper-jack cheese
1/2 cup(s) baked tortilla chips, finely crushed
3 scallions, minced
1/4 cup(s) finely chopped red bell pepper
1/4 cup(s) chopped cilantro
1 clove(s) garlic, crushed through a press
1 1/2 teaspoon(s) chili powder
1 teaspoon(s) salt
1 large egg white
8 (4 1/2-inch) whole-wheat pitas, top third cut off
8 slice(s) (thin) red onion
8 slice(s) (thin) plum tomato
1 cup(s) shredded romaine lettuce
1/3 cup(s) reduced-fat sour cream
1/2 teaspoon(s) lime zest, mixed with above sour cream
1 teaspoon(s) lime juice, mixed with above sour cream

Accompaniment: Carrot, Radish, and Grapefruit Salad

DIRECTIONS

1. Place beans in a medium bowl and mash with a fork until a coarse puree forms. Add cheese, tortilla chips, scallions, bell pepper, cilantro, garlic, chili powder, salt, and egg white; stir until well combined. Shape 1/4 cupfuls into 8 (3-inch) patties.
2. Spray a nonstick griddle or large skillet with olive oil cooking spray and heat over medium heat. Cook falafel 2 to 3 minutes per side, until browned and heated through.
3. Place a falafel in each pita with a slice each of onion and tomato, and shredded lettuce. Serve with lime sour cream and Carrot, Radish, and Grapefruit Salad.

Carrot, Radish, and Grapefruit Salad (also from Redbook)

INGREDIENTS
2 1/2 cup(s) shredded carrot
6 radishes, thinly sliced
2 red grapefruit, peeled and cut into segments
2 tablespoon(s) snipped fresh chives
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper

DIRECTIONS

1. Combine all ingredients along with the juice squeezed from the leftover grapefruit membranes.

another quote of the day!

“those who believe I’m crazy are those who are afraid of my strength and gloat at my weaknesses.”

— anon.

My son informed me this morning that I should quit eating meat. I informed him no, I shouldn’t, since I’ve gained 20 pounds being a mostly-vegetarian. (The occasional turkey sandwich, fish or chicken sometimes when we dine out.) I just lost 13 pounds, thank God, because I am not happy about this.

His sister last week told me to not eat fish.

“What about trout?” she asked. “Would you eat trout?”

“I would eat the hell out of some trout,” I told her. “Right after I caught it and smacked it on the head with a rock.”

“Yeah! Well, how would you feel if someone hit you in the head with a rock?” she asked.

Some days I’d be fine with that. As long as they knocked me quickly unconscious.

Meat isn’t murder. Cheese and sour cream are murder. Meat keeps me skinny. This recipe, however, is not what I have in mind (thanks anyway, Ms. Zip. I’m sure you’ll be whipping up this one lovingly for your family tonight):

No Foolin’ Sausage Cake
Makes 16 servings

1 pound pork sausage
1-1/2 cups brown sugar
1-1/2 cups granulated sugar
2 eggs, lightly beaten
3 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1 cup cold strong coffee
1 teaspoon baking soda
1 cup raisins
1 cup chopped nuts

Preheat oven to 350 degrees. Grease and flour a 9-inch tube pan. Combine sausage and sugars and beat well. Add eggs and mix well.

Sift together flour, baking powder, ginger and pumpkin pie spice. Stir baking soda into coffee. Add flour and coffee mixtures alternately to sausage mixture stirring well to combine. Let raisins stand 5 minutes in boiling water. Drain well and stir into the batter with nuts.

Spoon into prepared tube pan, spreading evenly. Bake for 1-1/2 hours or until a cake tester inserted into the center of the cake comes out clean. Turn out of the tube pan and cool on a wire rack. Serve warm or at room temperature. Refrigerate any leftover cake.

“I saw the angel in the marble and carved until I set him free.” — Michelangelo

Look who won on Nashville Star…

“Ships at a distance have every man’s wish on board. For some they come in with the tide. For others they sail forever on the horizon, never out of sight, never landing until the Watcher turns his eyes away in resignation, his dreams mocked to death by Time. That is the life of men.”

— Zora Neale Hurston, “Their Eyes Were Watching God”

Seriously, that was in my folder this morning. Thank you, Marietta!

Yesterday my daughter and I went… (more…)

“I am really looking forward as I get older and older to being less and less nice.” — Annette Bening

And…

Sparkling Sangria Simplified

——————————————————————————–

Serving Size : 6-8 servings.

1 Cup Arbor Mist Sangria Zinfandel
1 Cup Champagne

Garnish with fruit.

Mix, serve, enjoy.

(From Hungrymonster)

Happy Friday, y’all!!! Have to get ready for the weekend — my husband has some mysteries planned. I am scared. Ha ha ha.

nancy