Easy Falafel • Crispy & Tender! | Club Foody

When you discover Levantine cuisine, it opens up a delicious culinary door to exotic flavors. Fresh ingredients, herbs and spices are harmoniously combined, delivering scrumptious dishes. I’ve been hooked on its cuisine for years and more so after I went to Mamoun’s Falafel located in Greenwich Village in the Big Apple.
 
That is where I had my very first taste of Middle Eastern cuisine and as soon as I got back from my business trip, I started experimenting with making some of their foods. It didn’t take me too long to get the hang of it and start enjoying a few dishes such as Baba Ghanoush, Tabbouleh, Kofta and many more. I’ve been making one of them quite often and it is my Easy Falafel!
 
It’s an amazingly healthy recipe that is so tasty! With a beautiful mix of ingredients, this popular Middle East dish pairs so well with couscous along with a tahini sauce. This Easy Falafel can also turn out to be a great main ingredient for sandwiches using pita bread.
 
Talking about the main ingredient… chickpeas are the star of this recipe. They have to be soaked for a minimum of 15 hours. Sometimes things happen and we might forget to do this simple step the night before. I have a quick way to speed things up…
 
First, remove any stones or other debris then place the chickpeas in a colander. Rinse them thoroughly under cold water. Transfer them in a pot and cover with 2-inches of cold water. Bring to a boil and remove from the heat. Cover and let them soak for 1 hour; drain and rinse the beans again before processing with the recipe. Although this quick method works, I still prefer to soak them overnight.
 
Another important thing to keep in mind when making falafel is to NOT use canned chickpeas. Not only are they already precooked but they also retain too much moisture making the frying process much more challenging. If you insist on using them – I won’t agree but can’t stop you – at least try to add some more flour so it can draw some of the moisture out.
 
This Easy Falafel recipe is the kind of dish that I enjoy anytime and you will as well after you try it. It has delicious layers of flavor, crunchy on the outside and tender in the inside. It actually feels good to eat a dish like this one…
Bon Appétit!
 
Here are more Middle East inspired recipes for you to try…
– Lamb Kofta with Yogurt Sauce
– Middle East Muhammara (coming June 13th, 2019)
– Pomegranate Molasses
– Tabbouleh
– Easy Baba Ghanoush
– Roasted Red pepper Hummus
and for even more Interntational recipes, click on this link… Recipe Category – International

For ingredient amounts and much more, visit

http://clubfoody.com/recipe/easy-falafel/

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Yogurt Bars with Fruit & Nuts • Great Healthy Snack! | Club Foody

It’s disappointing when some food items that we really enjoy vanish from store shelves. For many different reasons, the manufacturer stops making them. It’s a bummer especially when we like something a lot.
 
There was a treat back in the 80s’ & 90s’ made with yogurt that I really liked and every time I came across them, I simply had to buy some. Suddenly, this lovely treat disappeared so therefore I had no choice but duplicate it. Although they are not exactly the same, my version is still quite delicious. Here’s my Yogurt Bars with Fruit & Nuts!
 
These treats are incredible! They are creamy, velvety, and with the added toppings, they make a great snack. I like to use Vanilla Yogurt but I’m sure using other flavors would be great as well. You can either freeze them or simply keep them in the refrigerator. If you decide to serve them chilled, they will be hard to handle therefore a fork would be the right food utensil to use when enjoying them.
 
I like to change the toppings. In this video, I combine cranberries with pistachios and sunflower seeds. Other times, I use dried blueberries with pecans and pumpkin seeds. There are no rules for this Yogurt Bars with fruit & Nuts recipe… so use what you have on hand.
 
This easy recipe is a delicious treat to enjoy anytime. It’s packed with yumminess plus it’s tasty and nutritious. These Yogurt Bars with Fruit & Nuts are a great treat to serve this summer…
Bon Appétit!
 
Check out these delicious snack recipes…
– Pumpkin & Spice Cream Cheese Muffins
– Energy Berry Bites
– Spicy Holiday Chocolate Bark
– Ooey-Gooey Cinnamon Buns
– Sesame Snaps
– Homemade Pop Tarts
and for even more snack/treat recipes, click on this link… Recipe Category – Snacks

For ingredient amounts and much more, visit https://clubfoody.com/recipe/yogurt-bars-with-fruit-nuts/

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Chicken Satay • A Flavorful Indonesian Dish! | Club Foody

I HAVE to diversify my menu. Ever since I started cooking, I always needed to change my menu for many reasons. First, I can’t stand monotony. Having the same recipe over and over would make life so boring. Second, it forces me to balance our diet for a healthy lifestyle. Third, I’m too curious to stick with just one type of cuisine which brings me to challenge myself with foreign recipes.
 
The first Asian recipe that I started making when I was a novice in the kitchen was Chicken Satay! It was so easy to prepare and the results were quite delicious. Over the years, I modified the recipe with other ingredients, giving my marinade a deeper level of flavor.
 
This is the kind of food you want to make because of its simplicity. When I had my first Chicken Satay at my girlfriend’s place, I was stunned. She served it with a spicy peanut sauce… well to me back then, it was quite “spicy”. She wanted me to discover a part of her heritage… Indonesia.
 
It’s fascinating to discover other cultures through their foods. Satay is Indonesia’s national delicacy. Did you know that this Indonesian indigenous dish is quite popular in other countries like Thailand, Singapore, Vietnam as well as in Malaysia?
 
Although I showcase the chicken in this satay recipe, you can always use other proteins such as pork, beef, lamb, fish, goat and others. When I make my chicken satay, I prefer serving it with peanut sauce but nothing is stopping you from serving it with a sweet soy sauce… they are both quite lovely!
 
If you are looking for a delicious change on your menu, this recipe is an easy one to try. It’s light, flavorful and I’m positive your family will enjoy it…
Bon Appétit!
 
Check out these inspired Asian recipes…
– Singapore Noodles
– Dakgangjeong • Sweet & Spicy Crispy Korean Chicken
– Matcha Cheesecake
– Chinese 5 Spice Spare Ribs
– Asian Chicken Salad
– Tuna Tataki coming on August 22nd, 2019
and for even more poultry recipes, click on this link… Recipe Category – Poultry

For ingredient amounts and much more, visit

https://clubfoody.com/recipe/chicken-satay/

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Mandarin Orange Vinaigrette with Sesame Recipe | Club Foody

At home, we eat a lot of salad and I find it very important to eat a little every day. It helps to keep your metabolism going. I have many salad recipes that we enjoy but once in a while, it’s perfectly fine to have one with just lettuce and fresh cut veggies.
 
Of course, from there I have a lot of vinaigrette and dressing recipes to choose from such as my Zippy Ranch Dressing, Raspberry Vinaigrette, Blue Cheese Dressing, Italian Vinaigrette, Russian Dressing, Thousand Island Dressing, Red Pepper Vinaigrette, and many more. On rare occasions though, like anybody else, I buy a bottle at my supermarket because I feel lazy… Yes, it happens to me as well!
 
There was one that I really enjoyed but all of a sudden, I couldn’t find it anymore. I looked at other grocery stores and even looked it up on the internet on the manufacturer’s site. Alas, it was discontinued… gone! Sound familiar?
 
I’m glad the company stopped producing it because it forced me to make a better version at home. Here’s my Mandarin Orange Vinaigrette! Oh my! This recipe is much tastier than the one I used to buy. Although it was good, it wasn’t as flavorful as my homemade version.
 
I use an ingredient that makes this vinaigrette a superstar… my Orange Curd! The condensed flavor from the curd gives the vinaigrette that delicious freshness from the oranges. With the other added ingredients, this mandarin orange vinaigrette is a-m-a-z-i-n-g!
 
Just like the original, there’s the subtle taste of sesame that completes this simple, yet delicious homemade vinaigrette. There’s also a slight zip to it, not enough to make it “spicy” but sufficient to make it even more appealing!
 
If you are like me and enjoyed this vinaigrette in the past but can’t find it anymore, don’t get discouraged, make my Mandarin Orange Vinaigrette! It’s quick and easy with an incredible taste… so give it a try!
Bon Appétit!
 
Check out these great salad recipes…
– Strawberry Salad
– Tabbouleh
– Cran-Apricot California Salad
– Jicama Mango Pepper Salad
– Chickpea Corn Salad
– Moroccan Couscous Salad
– Bacon Wedge Salad
and for even more healthy recipes, click on this link… Recipe Category • Healthy

For ingredient amounts and much more, visit

https://clubfoody.com/recipe/mandarin-orange-vinaigrette-with-sesame/

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How to Make Chipotle Purée & Chipotle Mayo • Tips & Tricks | Club Foody

Years ago I came across a new Mexican ingredient in a little can in the International aisle of my grocery store. Curious to find out how it tasted, I bought it and have used it ever since in many of my recipes. I’m talking about Chipotle Peppers in Adobo Sauce. It is spicy with great flavor. Most of the time only a small amount is needed for a recipe therefore it brings us to another issue; how to salvage the rest of it?
 
In this video, I’ll show you a 2 in 1 kitchen tip… How to Make Chipotle Purée & Chipotle Mayo! Before making this delicious mayo, the first step is to purée the peppers. Same scenario comes up; you don’t use a whole can of it to make it. Having said that, there’s a quick trick to not just salvage what’s left in the can but also to have some on hand for later use.
 
How to Make Chipotle Purée & Chipotle Mayo is so quick and easy.

• To make chipotle purée… Add a whole can of chipotle in adobo sauce in the jar of a blender and process until smooth. The next step is to measure 1 tbsp. and place it on a baking sheet. Transfer to the freezer until hard then put the frozen tablespoons in a re-sealable plastic bag and keep in the freezer. When needed, take a frozen tablespoon of chipotle in adobo sauce (or more as needed), place in a bowl and let sit until it becomes soft enough to mix. Proceed with your recipe.

• CHIPOTLE MAYO RECIPE… Add a tablespoon at a time of mayo (not Miracle Whip) to the puréed chipotle in adobo sauce until it suits your taste. Voilà! You’ve got yourself chipotle mayo anytime you want… Enjoy!
 
The beauty of how to make chipotle purée & chipotle mayo is there’s no waste plus there’s always some in the freezer for your recipes or condiments. This is another quick trick to add to you folder!
Bon Appétit!
 
– If you want to make your own mayo, click on this link… Homemade Mayonnaise
 
Here are a few delicious recipes that I use chipotle in…
– Southwest Chicken Thighs
– Mexican Chicken Sub
– Chipotle Chicken Tortilla Pizza
– Mango Chipotle Wing Sauce
– Chipotle Stuffed Bronto Burger
– BBQ Pulled Pork Pizza
and for more handy kitchen tips and tricks, click on this link… Recipe Category – Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Limoncello Crème Brûlée • Lovely French Dessert! | Club Foody

Desserts are a nice final touch to serve after a delightful meal? I always make dessert when we have company over. They wrap up the entire dining experience. With only the two of us at home, I rarely make dessert because we would have to eat it all on our own for several days… How can I say it – we do have the “occasional” sweet tooth.
 
The good thing about desserts is most of them can be made ahead of time and they don’t have to be complicated to be delicious such as my Limoncello Crème Brûlée! This scrumptious dessert is so elegant and quite easy to make. Smooth and creamy with a crispy crunch on top, this is a dessert that will definitely wow your guests!
 
What I really appreciate about this recipe is I can change its flavor. In this video, I use some of my Homemade Limoncello Liqueur. The blend of the subtle lemon taste and the caramel from the melted sugar is such a lovely combination. Sweet & sour combined gives the perfect harmony to each bite! Other times, I use Grand Marnier or Banana liqueur. The next time I make some, I might use Bailey’s as David suggested.
 
In the video, I use my blow torch to melt the sugar on top of the Limoncello Crème Brûlée but if you don’t have one, place the ramekins on a baking sheet and broil them in the oven. Although the broiler is efficient, you really have to keep an eye on them as they can burn quite easily…
 
With Mother’s Day and many more celebrations coming up, this Limoncello Crème Brûlée is a light and elegant dessert that everyone will enjoy! This is a lovely French dessert to serve this season…
Bon Appétit!
 
Check out these scrumptious dessert recipes…
– Chocolate Lava Cake with Caramel
– Mille-Feuille
– Matcha Cheesecake
– Mango Purée with Mixed Berries and Cointreau
– Silk & Satin Chocolate Pie
– Cream Cheese Carrot Cake
and for even more elegant cuisine recipes, click on this link… Recipe Category • Elegant Cuisine

For ingredient amounts, directions and much more, visit https://clubfoody.com/recipe/limoncello-creme-brulee/

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Pasteurizing Eggs • Easy Process when using Raw Eggs | Club Foody

When some people see “raw eggs” in recipes such as Mayonnaise, Vietnamese Egg Coffee, Caesar Salad, and so on, they walk away and I don’t blame them. There can be a small chance that raw eggs can carry the salmonella bacterium but there’s a process that can be done to kill this harmful bacteria which is Pasteurizing Eggs.

How does it work?

Technical but not complicated, Pasteurizing Eggs is a process where food is cooked briefly at the temperature of 140ºF. If it goes beyond that 141º, the egg yolk will start cooking. The short time the egg is “cooked” is enough to eliminate or slow the bacteria if the egg carries it. You’ll still end up with the consistency of raw eggs and be able to proceed with your recipe.

Depending on where you live, you might be able to buy pasteurized eggs at some grocery stores although they are quite hard to find and the price is definitely much higher than other eggs. Also when eggs are pasteurized, it is wise to use them soon after therefore use the exact amount you need.

Keep in mind to try and buy fresh eggs especially if you want to use some uncooked ones for recipes. “The Fresher, the better!” The bacterium is mostly found on the eggshell although it can sometimes get inside the egg.

Here in North America the chances of coming across salmonella in raw eggs is pretty slim but there’s nothing wrong with being extra cautious when handling uncooked eggs. Pasteurizing Eggs is a simple process that will ensure they are safe to use.
Bon Appétit!

DISCLAIMER: I cannot guarantee that this process will completely eliminate the bacterium salmonella and if you’ve decided to proceed with this method, it is at your own risk. To get more info about egg safety, click on the link below…
https://www.canada.ca/en/health-canada/services/meat-poultry-fish-seafood-safety/eggs.html

Check out these recipes where raw eggs are used…
– Homemade Mayonnaise
– Ceasar Salad coming on September 10th, 2019
– Orange Julius Copycat
– Silk & Satin Chocolate Pie
– Steak Tartare coming on October 17th, 2019
– Caribbean Rum Mousse
and for more handy kitchen tips and tricks, click on this link… Recipe Category – Tips & Tricks

For more info, visit

https://clubfoody.com/recipe/pasteurizing-eggs/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Straining Yogurt • How to - Tips & Tricks | Club Foody

Did you know that you can turn your plain yogurt into Greek yogurt or even cream cheese? With the grocery stores around us, we don’t really bother to make our own Greek yogurt let alone cream cheese but we should. Although this is not a popular thing to do here in North America, many places around the world make Greek yogurt and cheese by Straining Yogurt.
 
This method is really not that complicated. What you need is a colander, a bowl, some cheese cloth although you can use muslin or coffee filters, kitchen twine and most importantly… time!
 
Here are the reasons why you should try this Straining Yogurt process…
 
First, we’ll save money by buying a large container of plain yogurt. As I said, from there you can turn this rich, creamy texture into dips such as my Middle East Labneh, sauces like my Homemade Tzatziki and cream cheese which will take an extra day or two to accomplish.
 
After the Straining Yogurt process is done, the liquid collected in the bowl is called “whey”. It is packed with nutrients and can be a great addition for smoothies, baked goods, etc. Store the whey in a glass container like a mason jar and keep it in the refrigerator for up to 6 months.
 
One thing to consider is when you need strained yogurt for a recipe, the volume of your plain yogurt will reduce by over half as it loses its liquid (whey). So if you need 1 cup of strained yogurt, it would be safe to start with 2 1/2 cups of plain yogurt. If you end up with a little more, enjoy it as a snack with some granola sprinkled on top… yummy! Also, after an hour or so, verify if the liquid at the bottom of the bowl is clear otherwise wrap with more cheese cloths.
 
Straining Yogurt is easy and depending on what you want, it can be strained for a day or more. The results are amazing and the texture is so velvety… Try it, I’m sure you’ll love it…
Bon Appétit!
 
For more handy kitchen tips and tricks, click on this link… Recipe Category – Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Indonesian Peanut Sauce • Deliciously Versatile! | Club Foody

I really enjoy making sauces. When I was a novice in the kitchen, sauces always seemed to save me. Gaining more experience throughout the years, not only were my dishes getting more delicious and delectable but the sauces were as well.
 
I find most sauces quite versatile. They can be used as a marinade, dipping sauce, dressing, spread, and so on. There’s an Asian one that I like making often and it is my Indonesian Peanut Sauce! The taste of this sauce is amazing; sweet and spicy harmoniously blended together giving this condiment a great depth of flavor!
 
It’s a great recipe to have around as it can help create many dishes. I use this sauce for many different dishes like my Japanese Chicken Soba Noodles, as a salad dressing, in stir fries, a dipping sauce for my satay, and so on…
 
Here are a couple of recipe notes that I would like to highlight…
 
– Some of you may use natural peanut butter and if so, you might have to increase the amount of coconut sugar. As I always say – “taste and adjust accordingly”.

– I enjoy the taste of sesame oil but we have to be careful when adding it to any recipe because it has intense flavor and can easily mask the other ingredients.

– I like my food not overly spicy but definitely with some zip. In this recipe, I do stick to a ¼ tsp. of red pepper flakes because as the ingredients blend together and when warming it up on the stove, the heat kicks in just enough to make this delicious Indonesian Peanut Sauce so lovely! If you want to increase or lessen it, as I mentioned many times, adjust the recipes to YOUR liking.
 
If you’re not sure which sauce to use for your salad, satay, stir fry, or to change the vibes of your pasta with an Asian flair, this Indonesian Peanut Sauce recipe is the answer. You’ll know what I mean after you give it a try…
Bon Appétit!
 
Check out these other Asian inspired recipes…
– Quick & Easy Chicken Chop Suey
– Singapore Noodles
– Asian Chicken Salad
– Chinese 5 Spice Spare Ribs
– Matcha Cheesecake
– Szechuan Ginger Chicken
and for even more sauce recipes, click on this link… Recipe Category – Sauces & Marinades

For ingredient amounts and much more, visit 

https://clubfoody.com/recipe/indonesian-peanut-sauce/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube