Homemade Edamame Falafel Pita Bread

Pita is a pocket, flatbread from the Middle East. Tear and  dip in hummus, make a pocket and stuff it, or flatten it for a pizza base. It is popular street food, originated in Egypt. 

Add an Asian vegetable, gluten free edamame soybeans, which is full of vitamins and minerals.  Then top with the sauce below, and people would want seconds. 

Pita was first mentioned in English in 1936, from the Modern Green word πίτα /pita, "bread cake, pie". The ancient Green work passed to Latin as picta "pizza". 

P.S. You can buy (gluten-free) pita bead. But what fun is that, when you can make your own.

Serves 4

Preheat the oven to 400ºF/200ºC.

falafel:

3 cups (390 g) frozen, organic shelled edamame*, thawed

1 cup (130 g) chopped parsley

2 chopped organic garlic

1/2 cup (65 g) chopped organic red onion

3 Tbs. (45 g) (gluten free) flour

2 Tbs. (30 ml) organic lemon juice

2 tsp. (4 g) each, cumin and coriander

1/4 tsp. (1,5 g) baking [powder 

~Egyptian Arabic~

وا َحـ /waahid/ ١ 1. Add the ingredients to a food processor. Blend until smooth.

إتنين /‘itneen/ ٢ 2. Line a baking sheet with parchment paper.

تـَلا َتـَة /talaata/ ٣ 3. Use an ice cream scoop to make balls or roll small handful to make about 12 falafels.

أربـَعـَة /‘arbaAa/ ٤ 4. Bake for 15 minutes, then flip and bake another 15 minutes.

sauce:

about 1 cup tightly packed, soft organic tofu (200 g), press out the water

1/4 cup (30 g) tahini (is GF and DF)

chopped mint

organic lemon zest

paprika

خـَمسـَة /kamsa/ ٥ 5. Blend all together.

filling:

each sliced organic: cucumber, tomatoes, organic lettuce or spinach

Serve:

سـِتّـَة /sitta/ ٦ 6. Cut the pitas open but not all the way through.

سـَبعـَة /sabAa/ ٧ 7. Stuff with falafels and fillings.

تـَما َنيـَة /tamanya/ ٨ 8. Drizzle with the sauce.

If you enjoy Middle Eastern cuisines, try some of these dishes: https://veggiefernandezs.blogspot.com/search/label/Middle%20Eastern

* With the leftovers, enjoy a Japanese Edamame Snack: https://veggiefernandezs.blogspot.com/2022/04/edamame-snack.html

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Lamb Cubes with Dill à la Finland

This is very popular, not just in Finland but in the other Norden cuisines, which might be a little different in each country.

Lampaan kuutiot tillillä (Finnish)

Lammeterninger med dill (Norwegian)

Lammtärningar med dill (Swedish)

Laksetern med dild (Danish)

Lax með dilli (Icelandic)

Serves 4-6

2 pounds (910 g) grass freed lamb, cut into bite size cubes

3 Tbs. (45 g) (dairy-free) organic butter

4 cups (960 ml) water

chopped or dried dill

2 Tbs. (30 g) (gluten-free) flour

1 Tbs. (15 g) organic sugar

1 Tbs. (15 ml) vinegar

baked organic baby potatoes

~Finnish~

yksi 1. Brown the meat in 2 Tbs. (30 g) butter.

kaksi 2. Add the water and dill.

kolme 3. Simmer for 45-60 minutes (meat temperature 170F/77C).

neljä 4. Remove the meat and keep hot. Save the liquid.

viisi 5. In another pan, melt the rest of the butter and stir in the flour, sugar, and vinegar. Stir so there are no lumps.

kuusi 6. Add the cooked liquid from the meat to the gravy.

seitsemän 7. Place the cubed meat on a platter, surrounded with the potatoes and sprinkled with the dill.

kahdeksan 8. Either pour the gravy over the meat or on the side.

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Garbanzo Stew à la Cuba

Beans are a staple food in many Cuban dinners. The slow, simmering brings out the flavors and aromas in the kitchen. (Well, there's dinner for tonight!-Mike)

Potaje de Garbanzo (Spanish)

Serves 4

~Adjust the portions of ingredients if needed.~

1/2 can (200 g) of organic garbanzo (aka chickpeas) beans

avocado oil

diced organic: onion and bell pepper

minced garlic

diced ham hock

sliced Spanish chorizo or smoked sausage

1/4 cup (30 g) organic tomato sauce

red wine

1-2 tsp (2-4 g) each: cumin, paprika, oregano, black pepper

1 bay leaf

1 organic potato, cut into fourths

optimal: cook organic rice

~ Cuba Spanish~

uno 1.  Sauté the onions and peppers in avocado oil.

dos /do/ 2. Add the garlic, ham and sausage. Cook about 3 minutes.

tres /tre/ 3. Stir in the tomato sauce, wine, and spices.

cuatro 4.  Simmer for 5 minutes.

cinco 5. Add the potato, cover and cook for 20 minutes or until the potato is soft.

seis /sei/ 6. Remove the bay leaf and serve warm with or without rice.

Try some other Cuba dishes: https://veggiefernandezs.blogspot.com/search/label/cuban

or stews: https://veggiefernandezs.blogspot.com/search/label/Stews

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Caprese Pasta with Chicken

Caprese pasta is a flavorful dish from the island of Capri, Italy. The island has been occupied by Greeks, Romans, French, and English. Hence, each left a bit of their culinary touches to the local dishes, as well as each cook added this and that to the recipes. 

Classic caprese has all local ripe tomatoes promodori matui , fresh buffalo mozzarella mozzarella di bufala, sweet basil basilica dolce , and olive oil olio d'oliva. It is usually a raw salad Insulate Caprese. Use pasta for a warm dish. Chicken is that "other" this and that.

Pasta Caprese con pollo (Italian)

Serves 4

Preheat the oven to 375ºF / 185ºC

1 1/2 pounds (680 g) organic boneless chicken breast

Italian seasoning

organic cherry tomatoes, cut in half 

2 Tbs. (30 ml) each: olive oil and balsamic vinegar

thyme, red chili flakes, and black pepper, to taste

(gluten free) spaghetti, orecchiette, chickpea or lentil penne, rotini, or fusilli pasta

minced organic garlic

diced organic shallots

organic bocconcini

mozzarella pearls (bite-size balls)

Kalamata olive

garnish with chopped basil

~Neapolita~ (napulitano) is the primary language spoken on the island.
uno 1. Line a backing sheet with parchment paper.

duje 2. Sprinkle the chicken with Italian seasoning.

tre 3. Bake for 25 minutes, inside temperature 165ºF / 75ºC.

quatto 4. Thinly slice the cooked chicken.

cinco 5. Toss tomatoes with olive oil and thyme.

seje 6. Spread the mixture on the baking sheet, bake for about 15 minutes.

sette 7. Cook the pastas as directed on the box, drain and rinse.

otto 8. Whisk together: olive oil, balsamic vinegar, garlic, chili flakes, shallots, and black pepper.

nove 9. Serve in bowls: pasta and drizzle the dressing.

diece 10. Add the slice chicken, tomatoes, bocconcini, cheese, and olives. Toss.

únnere 11. Garnish with basil.

There are many more 

Italian recipes at: https://veggiefernandezs.blogspot.com/search/label/Italian

and

chicken recipes: https://veggiefernandezs.blogspot.com/search/label/chicken

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Potato Soup à la Berlin

Each German region has its take on "their" soup. Berlin is a huge metropolitan. The idea of soup shops date back to 1784, not in Berlin but in Bavaria. Their soup had potatoes, barley, peas, bread, beer (of course), salt, and bone broth. The soup recipe reached Hamburg, Frankfurt, and London. Today, this Kartoffelsuppe is a large part of Berlin's cuisine. I know, after living in West Berlin for six years. -Mike

Berliner Kartoffelsuppe (German)

Makes about 6 cups (1.440 ml)

~Use organic as much as possible.~

4 potatoes, diced

1 large carrot, sliced 

1 leek, sliced 

4 cups (1 liter) vegetable broth 

1 cup (150 g) sausage, sliced 

1/2 cup (120 ml) (dairy-free) cream or yogurt

Himalayan salt and pepper to taste  

garnish with parsley

eins 1. Bring the broth to a boil.

zwei 2. Add the vegetables. Cook about 15 minutes.

drie 3. Add the sausages and cream/yogurt.

vier 4. Simmer for 5 or more minutes so the vegetables are tender.

fünf 5. Season and garnish with parsley before serving.

Try some of our other soups: https://veggiefernandezs.blogspot.com/search/label/soups

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