Cedar Lake SDA Health Ministries

Mujadara Recipe (Rice and Lentils) Recipe

• 1 cup long-grain or basmati white rice rinsed

• 4 ½ cups water plus more for soaking the rice

• ½ cup olive oil

• 2 large yellow onions, thinly sliced

• 2 cups brown lentils rinsed and drained

• 1 teaspoon salt

• 2 teaspoons cumin

Instructions

1. In a medium bowl, cover the rice with cold water. Set aside.

2. Line a plate with two paper towels. Heat the olive oil in a large pot over high heat. Add the onions and cook, stirring constantly, until the onions are deeply browned and start to crisp around the edges, about 20 minutes. Use a slotted spoon to transfer to the plate and set aside. They will continue to crisp as they cool. Reserve the oil from cooking the onions.

3. Add the lentils to another pot, add water and stir to combine. Bring everything to a boil, then reduce the heat to medium-low and cover with a tight-fitting lid. Cook for 15 minutes.

4. Drain the soaked rice, rinse and transfer it to the pot with the lentils along with the salt. Stir once, then cover again with a tight-fitting lid and cook undisturbed for 15 minutes.

5. Remove the pot from the heat. Rest, covered, for 5 minutes longer. Add the cumin and fluff the rice and lentils with a fork to combine.

6. Pour the reserved oil on top of the mujadara. Then spoon the crispy onions on top. Serve warm.

Source:
Author: Yumna Jawad
https://feelgoodfoodie.net/recipe/mujadara/#wprm-recipe-container-9522

Tabbouleh
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Serves 40

Tabbouleh (also spelled tabouli or tabouleh) is a Middle Eastern salad made from fresh herbs and bulgur wheat. For a gluten free alternative, you can use cooked quinoa.

• ⅓ cup extra-virgin olive oil (I use less)

• 3 tablespoons fresh lemon juice

• 1 garlic clove, grated

• ½ teaspoon sea salt

• ¼ teaspoon ground coriander

• Pinch cinnamon

• 3 cups finely chopped curly parsley, about 2 bunches

• 1 cup diced English cucumber

• 1 cup cored and diced tomato

• ⅔ cup cooked bulgur wheat*

• ⅓ cup finely chopped fresh mint (optional but gives it a special flavor)

• 2 scallions, chopped (optional)

• ¼ cup of chopped green olives.

Instructions
Step 1: bulgur wheat soak

1. To cook coarse bulgur, bring 2 cups of water to a boil in a medium pot. Stir in 1 cup dry

2. coarse bulgur, cover, and remove from the heat. Let sit for 20 to 30 minutes, or until the bulgur is tender. Drain any excess water, then fluff with a fork. Measure 2/3 cup cooked ingredients.

3. If using quinoa, follow the instructions in the package and let it cool. Do not overcook. Make sure it is fluffy.

Step 2: Assemble your tabouli

1. In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, and cinnamon. Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine.

2. Season to taste and chill until ready to serve.
    

Adapted from: https://www.loveandlemons.com/tabbouleh/


Oven Baked Falafel 
Prep Time: 15 minutes
Cook Time: 25 minutes
Soaking time: 1 day
Total Time: 1day 40 minutes
Serves 4

Falafel are flavorful balls of ground chickpeas, herbs, and spices. In Middle Eastern cooking, they're typically fried, but here, I bake them for an easy homemade twist. Serve them in a pita wrap with all the fixings, or find more serving suggestions in the post above.

Ingredients

• 1 cup uncooked chickpeas, soaked 24 hours, drained, rinsed, and patted dry* (see note)

• ½ cup chopped shallot or yellow onion

• 3 garlic cloves

• 1 teaspoon lemon zest

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• ¾ teaspoon sea salt

• ¼ teaspoon cayenne pepper

• ¼ teaspoon baking powder

• 1 cup chopped fresh cilantro leaves and stems, patted dry

• 1 cup chopped fresh parsley leaves and stems, patted dry

• 1 tablespoon extra-virgin olive oil, plus more for drizzling

For serving
Pita bread, use gluten-free pita if needed
Hummus
Diced veggies, tomato, cucumber
Fresh herbs, chopped parsley, fresh mint
Pickled Red Onions
Tahini Sauce

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.

2. In a large food processor, place the chickpeas (note: the chickpeas will have expanded during the soak time, be sure to use ALL of them here), shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed.

3. Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties (be careful not to pack them too tight or your falafel will be dense). If they're not holding together, give the mixture a few more pulses in the food processor.

4. Place the patties on the baking sheet. Drizzle generously with olive oil (this is the key to making these moist and crisp since we're not frying) and bake for 14 minutes. Flip and bake for 10 to 12 minutes more, or until golden brown and crisp on the outside. During the last few minutes of baking, wrap the pita in foil and warm in the oven.

5. Assemble pitas with a slather of hummus, diced veggies, falafel, herbs, pickled red onions, and generous drizzles of tahini sauce.

Notes
*Canned chickpeas cannot be substituted in this recipe or your falafel will turn out mushy.

Source: Find it online at https://www.loveandlemons.com/falafel/

Please note: for this dinner, we ordered the vegan falafel (fried), bread, and stuffed grape leaves from an Arabic store near Detroit. 

Hummus

• 1 (15-ounce) can chickpeas, drained or 1 ½ cups cooked chickpeas (250g)

• ¼ cup fresh lemon juice, from 1 large lemon (60ml)

• ¼ cup well-stirred tahini, try our tahini recipe (60ml)

• 1 small garlic clove, minced

• 2 tablespoons extra-virgin olive oil, plus more for serving (30ml)

• ½ teaspoon ground cumin

• Salt to taste

• 2 to 3 tablespoons cold water or aquafaba (45ml)

• Dash ground paprika, sumac, or Za’atar for serving

Directions

• Whip the tahini and lemon juice: In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

• Add olive oil and spices: Add the olive oil, minced garlic, cumin, and 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.

• Add the chickpeas: Drain the chickpeas. Then add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.

• Thin with water: The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency.

• To finish: Taste and adjust as needed with more salt or lemon. Serve with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar over the top.
   

Adam and Joanne's Tips

• Storing: Store hummus in an airtight container and refrigerate for up to one week. Freeze it, covered with a thin layer of olive oil, for up to one month.

• Chickpeas: Use canned chickpeas or home-cooked chickpeas for this recipe. Here is how we cook dried chickpeas.

• Hummus without tahini: For the best hummus, which rivals our favorite store brands, use tahini. However, a chickpea puree without it is still quite delicious. Just add more olive oil. Another option is to use natural, unsweetened, creamy peanut butter in its place.

• If you like garlicky hummus: Increase the garlic by a clove or use roasted garlic.

• Aquafaba for fluffy hummus: This is the thick, starchy liquid in a can of beans (or the bean cooking liquid). You can use this instead of water in the last step of the recipe. Instead of plain water, add a splash of aquafaba at the end. As it whips, it creates an incredibly light and airy texture. Taste your aquafaba first. If it’s too salty, use less salt when making the recipe above.

• Tahini and lemon juice are not creaming: Depending on your food processor, the blade might not come into contact with the tahini and lemon juice. You need to increase the amount of liquid in the food processor, so add the olive oil. If they still do not cream, add a tablespoon of cold water.

• Blender: A food processor is best for making hummus, but a high-powered blender will work. Be sure to scrape the sides down a few extra times as you make it.

The nutrition facts provided below are estimates.
Nutrition Per Serving Serving Size 1/4 cup / Calories 155 / Total Fat 11g / Saturated Fat 1.5g / Cholesterol 0mg / Sodium 278.3mg / Carbohydrate 11.8g / Dietary Fiber 2.9g / Total Sugars 1.8g / Protein 4.5g

AUTHOR: Joanne Gallagher

Source:https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/