Well cooking, for those of you who have read this blog for a while you know I love to cook. I try to find new recipes for our family and like to share pictures here and inspire others to try new recipes as well. I am so thankful that the Lord has developed this desire in me to explore His foods and prepare wonderful meals, it has helped to make a wonderful digital scrapbook for my children of all of our families favorite meals and they will each get a copy one day.
I meant to post last month and forgot to put my recipe on there and didn't have a picture.
So here is the first one:
Celeried Chicken Casserole Prep 20 minutes cook: 30 minutes serves 6 (Sorry No Picture at this time)
2 T. Vegetable oil
3 celery ribs, chopped (I would change this to 1.5 ribs)
2 medium carrots, finely sliced
1 small onion, finely chopped
1 tsp. salt
1 tsp. dried tarragon
3 cups chopped cooked chicken (I used 3 chicken breasts sliced in half lengthwise)
1 cup sour cream
1 cup mayonnaise
1/4 cup dry white wine or water
1 cup sliced almonds, toasted (do not use whole almonds chopped up)
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1. Preheat oven to 350. In a medium-size frying pan, heat oil over medium heat. Add celery, carrots, onion, salt and tarragon. Cook about 5 minutes, until carrots are crisp-tender.
2. In a large bowl, combine chicken, sour cream, mayonnaise, wine, almonds, and sautéed vegetables. Mix well and spoon into a 2-quart buttered casserole. ( I used a 9x13 pan)
3. Combine bread crumbs and Parmesan cheese and sprinkle over top. Bake 30 minutes, until heated through and lightly browned on top.
We really enjoyed this and I hope you do as well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Next up, something totally "outside the box" so to speak
Falafels!!!
Ingredients
1 (15 ounce) can chickpeas (garbanzo
beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice 1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
Sauce/Dressing
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely
chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
Directions:
1. In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
2. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties. ( I used a 1" ice cream scoop and it made about 20 of these things)
3. Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
4. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
I was really glad I had tried something I had never eaten before but had heard so much about on cooking shows. It was great for dinner but would probably be better for a lunch.
