Lentil Meatball & Feta Flatbread

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Here is simple recipe that I’m starting the New Year off with. Lentil Meatball and Feta Flatbread. A great weeknight meal that comes together in under an hour. The meatballs are packed with brown rice parsley, feta, tomato paste and dried herbs. They’re full of protein and flavor, as well as super easy to prepare. Enjoy.

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Lentil & Feta Meatball Flatbreads//serves 4
Adapted from Donna Hay’s Lamb & Feta Meatball Flatbreads

 

lentil meatballs
4 tablespoons olive oil, divided
1 medium onion (minced)
3 garlic cloves minced
1 ½ cups cooked lentils (I used the black lentils)
1 cup cooked brown rice
1 cup feta, crumbled
1 tablespoon oregano
1 tablespoon basil
¼ cup parsley, chopped
1 tablespoon tomato paste
¼ teaspoon salt and black pepper to taste

for serving
Flatbread
Greek yogurt
Feta, crumbled
Cucumber, thinly sliced
Red onion, thinly sliced
Flat leaf parsley
Cracked black pepper for sprinkling

Heat a large skillet over medium high heat.  Once skillet is hot, add 2 tablespoons of olive oil, onion and garlic.  Sauté for 2-3 minutes, or until slightly golden brown.  Remove from heat.

In a food processor, combine the onion, garlic and remaining 8 ingredients.  Pulse, mixing until well combined.  Do not puree the mixture.  Taste and adjust seasonings as needed.

Roll tablespoons of the mixture into balls.  Heat the skillet and add the remaining 2 tablespoons of olive oil.  Brown for 4-5 minutes, or until golden brown on all sides.  Transfer meatballs to a sheet pan to cool.

Top each flatbread with yogurt, lentil meatballs, cucumbers, red onion, parsley and feta.

 

Smoky Butternut Squash Soup w/ Yogurt & Dukkah

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Easing back into blogging after a long hiatus because you know….life.  Life with my kids, my job that I love, and navigating single mommy life and all its idiosyncrasies.  In a nutshell, getting caught up in the routine and groove of life.  But, I’m reclaiming my time because food is everything to me.  It’s my art.  From its history, it’s journey from farm to table, to the creativity and innovation of food dishes that entice your eyes as well as your palate. 

I’m starting back with this Smoky Butternut Squash Soup w/ Yogurt and Dukkah seasoning for a little bit of Fall inspiration. I’ve used Dukkah seasoning in a couple of my other recipes.  As you can see, it’s one of my favorite seasonings.  Some nights when I get home late and I don’t want to look at the stove because I’m too tired and too hungry, I’ll whip up some Scrambled Eggs with Cheese, Avocado slices and sprinkle Dukkah Seasoning on top of my eggs.  Now, Scrambled Eggs with Cheese is great on its own, but adding the seasoning, gives it such a pop of flavor.  Like I can really cook kind of flavor.  You can make your own Dukkah seasoning, which consists of a combination of nuts, sesame seeds, cumin, fennel, and other seasonings.  Or, you can just buy it here.

The soup was a great late-night dinner for me, along with some crusty bread and my new obsession……Better Call Saul.  I binged watched Breaking Bad last year and was told to watch its prequel spin-off.  I’m quite hooked. 

Have a great day everyone!

Smoky Butternut Squash Soup with Yogurt and Dukkah Seasoning//serves 4

 

3 lb. butternut squash (about 1 large squash), deseeded, peeled, and chopped
2 tablespoons olive oil
1 medium onion chopped
3 large garlic cloves minced
1 teaspoon smoked sea salt
½ teaspoon freshly ground black pepper
1 tablespoon smoked paprika
4 cups vegetable broth

Optional toppings

1 tablespoon yogurt, garnish
1 tablespoon dukkah seasoning, garnish
Chopped parsley for garnish

 Preheat oven to 425° F.  Arrange chopped butternut squash on a sheet pan lined with parchment paper.  Drizzle squash with olive oil.  Roast 25-30 min or until squash are softened and browned.

 In a large skillet, warm 2 tablespoons olive oil over medium heat.  Add the chopped onion.  Cook stirring often until the onion has softened and is starting to turn brown, about 3 to 4 minutes.  Add the garlic and cook until fragrant, about 1 minute, stirring frequently. 

 Transfer the cooked onion and garlic mixture to a blender.  Add the roasted butternut squash, smoked sea salt, smoked paprika and freshly ground black pepper.  Pour in the vegetable stock and blend on high until soup is thick and creamy. Add additional stock if you would like a thinner soup.  Depending on the type of blender you use, (I used my Vitamix), you may have to work in batches to blend the squash.  Pour soup into bowls and garnish with yogurt, Dukkah seasoning and parsley.  Serve immediately.

 1 year ago

Matcha Spinach Hummus w/ Dukkah & Golden Pea Shoots
Avocado Toast w/ Sun Dried Tomatoes, Poached Egg & Dukkah

Grain-Free Chickpea Gnocchi w/ Roasted Cherry Tomatoes

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Chickpea Gnocchi! The easiest, less labor- intensive pasta you’ll ever make.  No pasta machine needed.  Just you and the dough.  I enjoy making homemade pasta.  It tastes amazing, is fun to make with your kids, and has a unique texture that you can’t get with dry pasta. But, wait Corynne.  Are gnocchi pasta?  Yes and No-ish.  I’ll start with the no.  No, because it is mostly made with potato, however you can use any type of flour, as in this recipe.  Not all gnocchi are created equal, but they’re equally delicious.  The yes is that it is served much the same way as pasta in Italy.  As I mentioned, they are traditionally made with potato producing a light, airy texture.  I highly encourage you to make your own and freeze the remaining, as the store-bought kind often tastes acidic due to lactic acid.  However, if you know of a less acidic tasting brand, please comment in the section below.  As a mom, I completely understand the need for shortcuts, especially on weeknights.

For this recipe, no potato was used.  I wanted a completely plant-based recipe and was inspired by Renee Byrd of Will Frolic for Food’s recipe Grain-Free Chickpea Ravioli with Almond Ricotta Filling.   Though not as enveloped as Renee’s recipe, I chose instead to create my favorite, gnocchi. For this recipe I used a food processor to blend the chickpeas and to incorporate the remaining ingredients.  Everything comes together quickly.  If you find your dough a bit sticky, add additional flour until a shaggy, firm dough starts to form. Turn the dough out onto a floured surface and begin kneading to produce a smooth and elastic ball, about 10 minutes.  Cut your dough into six pieces (refrigerate/freeze unused) and begin rolling each piece into a rope.  Cut into 1-inch pieces and with a slotted spoon, slowly place in a pot of boiling water.  You’ll know the gnocchi are done as they will rise to the top.  Remove the gnocchi with the slotted spoon, spoon into bowls and top with the Roasted Cherry Tomatoes, additional olive oil and parsley.  Enjoy!

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Chickpea Gnocchi w/ Roasted Cherry Tomatoes//serves 4

gnocchi
2-15.5 oz can chickpeas, drained
1 cup chickpea flour
1 cup Bob’s Red Mill Gluten Free flour
2 large eggs
½ teaspoon fresh nutmeg, grated
½ teaspoon salt
2 tablespoons extra-virgin olive oil

roasted cherry tomatoes
2 pints cherry tomatoes
6 cloves garlic
2 tablespoons olive oil
1 teaspoon kosher salt

To start gnocchi, place chickpeas in a food processor and process until no large pieces remain.  Add chickpea flour, gluten free flour, eggs, olive oil and salt.  Process until mixture comes together and begins to form a ball.

Turn out dough on a lightly floured surface.  Begin kneading the dough until the texture holds together and is pliable.  If the dough is too sticky, add additional flour until firm.  Divide dough into 6 pieces.  If not using all the dough, wrap extra pieces in plastic wrap, and refrigerate for one to two days or freeze for two to three months.

Bring a large pot of salted water to a boil.  Roll each piece of dough into a rope about ½ inches in diameter.  Cut into ¾ inches to 1-inch pieces.  Place gnocchi on a lightly-floured parchment lined baking sheet.  Repeat the process with the remaining pieces of dough.  To cook the gnocchi, using a slotted spoon, lower a couple of gnocchi at a time in the boiling water.  Note: Do not drop the gnocchi in the water, as this will cause the water to splash.  Save yourself the pain.  Once all the gnocchi are cooked, (they will float to the top indicating they are done), remove with the slotted spoon.  Place the gnocchi in serving bowls.  Sprinkle olive oil on to gnocchi to prevent sticking.

For the roasted tomatoes, preheat oven to 450° F.  Toss the cherry tomatoes with garlic and olive oil until evenly coated.  Bake the tomatoes in the preheated oven until the skins pop and start to brown 15 to 20 minutes.  Remove from the oven.  Split the tomatoes between the bowls of gnocchi.  Drizzle additional olive oil on top.  Garnish with parsley.  Serve.