Tonight, we chose two recipes out of Cooking Light, so they're deffo healthy and ZOMG you should all go make them RIGHT NOW. And the dinner/dessert combo sounds weird together, but honestly? Everything was so fabulous that it didn't matter. I'm not kidding. Go make these things. Like now.
Falafel-Stuffed Pitas (4 servings, a.k.a. enough for 4 full pitas)
Ingredients in falafel:
1/4 cup dry breadcrumbs
1/4 cup chopped cilantro
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1 large egg
1 (15-ounce) can chickpeas (garbanzo beans), drained
1 tablespoon olive oil
Ingredients in sauce:
1/2 cup plain low-fat yogurt
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame-seed paste)
1 garlic clove, minced
4 (6-inch) whole wheat pitas, cut in half
8 curly leaf lettuce leaves
16 (1/4-inch-thick) slices tomatoes
To prepare falafel, place first 8 ingredients in a food processor; process mixture until smooth. Divide mixture into 16 equal portions* (note--we got 14) and shape each portion into 1/4-inch-thick patty. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties, and cook 5 minutes on each side or until patties are browned.
To prepare sauce, combine yogurt, lemon juice, tahini, and 1 garlic clove, stirring mixture with a whisk. Spread about 1 1/2 tablespoons sauce into each pita half. Fill each pita half with 1 lettuce leaf, 2 tomato slices, and 2 patties.
This really wasn't that difficult. Next time, we're going to double the falafel and triple the sauce for 4 people (and have some extra). There's 15g of protein per whole pita and 403 calories (and since this was a full dinner for me, not bad!). Seriously, this was awe.some.
Sticky Date and Coconut Cake
*Coat the bottom and sides of the pan with cooking spray so this puddinglike cake doesn't stick. Prepare the topping while the cake bakes in step 3.*
Ingredients in cake:
1 cup chopped pitted dates
1 cup water
1 teaspoon baking soda
3 tablespoons butter
Dash of salt
6.75 ounces all-purpose flower (about 1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
Ingredients in topping:
2/3 cup packed light brown sugar
1/2 cup flaked sweetened coconut
2 1/2 tablespoons butter
2 teaspoons fat-free milk
1. Preheat oven to 350 degrees.
2. To prepare cake, combine first 5 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt in a bowl. Stir in date mixture, granulated sugar, vanilla, and egg until well combined. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350 degrees for 20 minutes* (note: it was still very goopy after 20 minutes. That's okay!).
4. To prepare topping, combine brown sugar and remaining ingredients in a small saucepan; bring to boil. Reduce heat, and simmer 1 minute. Pour brown sugar mixture over cake; bake at 350 degrees for an additional 13 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Run a knife around outside edge. Cool completely on a wire rack. Yield: 12 servings.
Ohhhh, this was SO good!!! I was a bit put off by the dates and coconut at first, but this was AWESOME!