Tasty recipes and more

Curried Bow Tie Pasta Tuna Salad Ronit Penso

Here is a very easy and very tasty summer salad, which is a perfect addition to a BBQ lunch, or on its own (think lunch at work, for example).

The salad makes use of easy to find ingredients and is quick to assemble.
It is actually a mix of items that I like from other salads, such as curried tuna salad, apples and celery from the famous “Waldorf” salad (click HERE for the recipe), cooked corn and peas, which go so well together – all combined with bow tie (Farfalle) pasta, that is a perfect shape for cold pasta salads.
The result is a tasty mix of flavors and textures, that I’m sure you’ll like.

Makes: 4-6
Prep time: 20 minutes

Ingredients:
2 ½ cups Bow Tie (Farfalle) pasta
1 cup frozen corn, defrosted
1 cup frozen peas, defrosted
1/3 cup water
2 stalks celery
1 medium unpeeled Granny Smith apple
1/3 cup mayonnaise + more if needed
1 tsp curry spice mix (I used McCormick)
1 tsp salt
¼ tsp freshly ground black pepper
1 Tbs fresh lemon juice
1 can (5 oz/140 grams) white albacore tuna in water, drained

1. In a large pot, bring water to a boil and cook the pasta according to the instructions on the box. (Don’t go too “Al Dente” here, as you’re not going to add it to a warm sauce, therefore the pasta will not keep on cooking.) Drain and bring to room temperature.
2. While the pasta is cooking, combine the corn and peas in a medium size pan and add the 1/3 cup water. Bring to a boil, reduce the heat and cook until the water evaporates, mixing occasionally. Let cool to room temperature. Cut the celery and apple into small cubes.
Curried Bow Tie Pasta Tuna Salad Ronit PensoCurried Bow Tie Pasta Tuna Salad Ronit Penso
3. In a large bowl, mix the mayonnaise with the salt, spices and lemon juice. Add the tuna and mix gently, so it will break into fairly large pieces.
Curried Bow Tie Pasta Tuna Salad Ronit PensoCurried Bow Tie Pasta Tuna Salad Ronit Penso
4. Add the cooked pasta, corn and peas, and mix gently. Add the diced celery and apple and mix again. Taste and adjust seasoning, or add a bit more mayonnaise, if needed.
Curried Bow Tie Pasta Tuna Salad Ronit PensoCurried Bow Tie Pasta Tuna Salad Ronit PensoCurried Bow Tie Pasta Tuna Salad Ronit PensoCurried Bow Tie Pasta Tuna Salad Ronit Penso
Serve immediately, or keep in the fridge, in an airtight container, for up to 3 days. Bring to room temperature and mix gently before serving.
Curried Bow Tie Pasta Tuna Salad Ronit Penso

Lamb Sliders with Tahini-Yogurt Sauce Ronit Penso

The term “sliders” in food originally described small hamburgers, served in a mini-hamburger bun. But later on, other types of small patties served in mini-breads, were happily sitting under the same definition.
In the version I have here, I used mini lamb patties and thought the mini-pita breads would be the perfect match for them. I added a Tahini-Yogurt dip, and plain yogurt garnished with cumin and olive oil on the side, so that every guest will be able to build their own slider according to their taste.

The small patties are suitable for outdoor or indoor grilling. The combination with the other ingredients is just perfect for a spring/summer lunch.

Notes:
* As with any ground meats, I always recommend to buy the whole piece and chop or grind it at home. This way you have full control over the freshness and type of meat you’re using. In the recipe here, I preferred to chop the meat in a food processor, but you can of course use a meat grinder instead.
* Unlike larger patties, these small sliders will dry quickly if cooked too long. Make sure the meat has some fat in it and try to grill them quickly, and as closely to serving time, as possible.
* Sumac is a reddish astringent spice, used frequently in the Middle East. It can be found in specialty stores or online. As it adds a subtle acidity to the meat, if you can’t find it, substitute with 1 tsp of lemon juice.

Makes: 17 (1 oz (30 grams each))
Prep time: 15 minutes
Resting time: 15 minutes
Cooking time: 7-10 minutes
Ingredients:
For the lamb sliders:
1 cup parsley leaves
½ large white onion
1 ¼ Lbs (560 grams) fatty lamb meat (I used shoulder) cut into large cubes
1 Tbs salt
½ tsp freshly ground black pepper
1 Tbs sumac
For the Tahini-Yogurt Dip:
1/3 cup tahini paste
½ tsp salt
2 Tbs fresh lemon juice
1/3 cup thick yogurt
½ tsp sumac
About ½ cup water, at room temperature
½ tsp sweet paprika
Serving suggestion:
Fresh flat parsley leaves, mini-Pita bread, thick yogurt topped with cumin and olive oil, lemon halves

1. The sliders: place the parsley and onion in a food processor bowl, fitted with the metal blade. Chop coarsely and transfer to a large bowl. Chop the lamb cubes to a fairly coarse texture and add to the bowl. Add the salt and spices and mix well. Cover and let rest at room temperature for 15 minutes.
Lamb Sliders with Tahini-Yogurt Sauce Ronit PensoLamb Sliders with Tahini-Yogurt Sauce Ronit PensoLamb Sliders with Tahini-Yogurt Sauce Ronit PensoLamb Sliders with Tahini-Yogurt Sauce Ronit Penso
2. Meanwhile, prepare the Tahini-Yogurt dip: pour the tahini paste into a medium size bowl. Add the lemon juice and salt and mix well. Add the yogurt and sumac and mix again. Gradually, add part of the water and mix well. Add the paprika and more water, if needed, and mix until you reach a thick, smooth texture. Taste and adjust seasoning. Keep at room temperature.
Lamb Sliders with Tahini-Yogurt Sauce Ronit PensoLamb Sliders with Tahini-Yogurt Sauce Ronit PensoLamb Sliders with Tahini-Yogurt Sauce Ronit PensoLamb Sliders with Tahini-Yogurt Sauce Ronit PensoLamb Sliders with Tahini-Yogurt Sauce Ronit PensoLamb Sliders with Tahini-Yogurt Sauce Ronit PensoLamb Sliders with Tahini-Yogurt Sauce Ronit Penso
3. Measure 1 oz (30 grams) portions of the lamb mixture and shape them into round, flat patties.
4. Heat the grill on high heat; once it is hot, lower the heat to medium-high and add the patties. Grill for 3-4 minutes on one side, turn over and grill until done according to your preference. Prepare a large serving plate lined with fresh parsley, place the prepared patties on it and serve immediately.
Lamb Sliders with Tahini-Yogurt Sauce Ronit PensoLamb Sliders with Tahini-Yogurt Sauce Ronit PensoLamb Sliders with Tahini-Yogurt Sauce Ronit PensoLamb Sliders with Tahini-Yogurt Sauce Ronit Penso
5. Serve with mini-pita bread, the Tahini-Yogurt dip, thick yogurt topped with cumin and olive oil, and lemon halves.
Lamb Sliders with Tahini-Yogurt Sauce Ronit PensoLamb Sliders with Tahini-Yogurt Sauce Ronit Penso

Tasty Eats Ronit Penso:

Well… it seems I was too optimistic to think I can post a new post this week. So, once again, I’m re-blogging an older post from 2 years ago.
I use this recipe year-round, with different types of fruits, but this version with rhubarb is still my favorite. As rhubarb season is right now, I’m sure the recipe will come handy.

See you next week (hopefully) with a new recipe.

Originally posted on Tasty Eats:

Upside-down Rhubarb Cake Ronit Penso

Upside-down cakes got a bad reputation it the States, and it is no wonder why, when most of the recipes for it call for “a box of yellow cake mix, canned pineapples in heavy syrup and artificiality red colored maraschino cherries”…
Yet, upside-down cakes are wonderful when made properly; the sugar and butter at the bottom caramelize lightly, blending nicely with the fruit and with the cake batter on top. Add to this the fact that the cake is very easy to make, and you can’t help but wonder why on earth anyone would consider ruining this nice cake with all those horrid ingredients. So, here’s a chance to redeem the cakes’ bad reputation.

As I found beautiful rhubarb at the store, I’ve decided to use it for the fruit layer – and it turned out to be a great match. The color pops up and the tangy flavor is…

View original 500 more words

Tasty Eats Ronit Penso:

As I’m taking a few days off blogging, I once again opt to re-blogging an earlier post, which most of you probably have missed. It was posted 2 years ago – hard to believe!

See you next week with a new post.

Originally posted on Tasty Eats:

Corn, Red Pepper and Cheese Muffins Ronit Penso

Fresh corn season has just begun and it’s time to put this great and versatile ingredient into good use.
The best thing to do with fresh corn is, of course,  to eat it as is. Yet, as the cooked corn isn’t as tasty after refrigerating, I usually end up scraping the kernels from leftover ears and use them in salads, pancakes or muffins.

The following muffins are easy to make and the result is tasty, colorful and nutritious. They are perfect for breakfast, brunch, light dinner or as a snack.

How to cook fresh corn: If you’re lucky enough to get some really fresh corn, make sure to not to overcook it. Just place it in a large pot, add water (don’t add salt, it will harden the kernels), cover and bring to the boil. Turn off the heat and let cool in the water. That’s all the cooking you…

View original 185 more words

Crispy Flourless Sesame Seeds Cookies Ronit Penso

I came up with the recipe for these light and crispy cookies, as I wanted to create cookies that will contain sesame seeds as the main ingredient, and not just as an added garnish.
The result was just what I wanted – the sesame seeds’ unique flavor is dominant, and yet the cookies are light and airy.
Anyone who is fond of tahini (sesame seeds paste), or the tahini-halva flavor, will surely love these cookies. To those who are not familiar with the taste, I suggest to try the recipe just as well. I’m sure you’ll be hooked, not just by the wonderful flavor, but also by how easy it is to prepare the cookies.

Makes: about 40
Prep time: 10 minutes
Chilling time: 10 minutes
Baking time: 17 minutes
Ingredients:
2 L egg whites
¼ tsp vinegar
¾ cup sugar
Dash salt
1 ½ cups sesame seeds
1/3 cup cornstarch

1. Preheat the oven to 350F(175C). Line 2 cookie sheets with baking paper.
2. Place the egg whites in a large bowl and add the vinegar. Whisk lightly, until large bubbles are formed. Add the sugar and whisk again until it dissolves. Add the salt and sesame seeds and mix well. Add the cornstarch and mix lightly. Let the mixture stand for 2-3 minutes at room temperature, to let it thicken a bit.
Crispy Flourless Sesame Seeds Cookies Ronit PensoCrispy Flourless Sesame Seeds Cookies Ronit PensoCrispy Flourless Sesame Seeds Cookies Ronit PensoCrispy Flourless Sesame Seeds Cookies Ronit PensoCrispy Flourless Sesame Seeds Cookies Ronit PensoCrispy Flourless Sesame Seeds Cookies Ronit Penso
3. Measure heaped teaspoons of the mixture and place them on the lined baking sheets, ½” (1.2cm) apart. Place in the freezer for 10 minutes.
Crispy Flourless Sesame Seeds Cookies Ronit PensoCrispy Flourless Sesame Seeds Cookies Ronit Penso
4. Bake for 15-17 minutes, until the cookies puff up a bit. The cookies will be ready even if still a bit pale on top, so check if they are done by lifting one carefully with a spatula, to see if it is brown and dry at the bottom.
Crispy Flourless Sesame Seeds Cookies Ronit PensoCrispy Flourless Sesame Seeds Cookies Ronit Penso
5. Take out of the oven and let the cookies cool down in the pan, before releasing gently from the baking paper.
The cookies will keep, in an airtight container, for up to 2 weeks.
Crispy Flourless Sesame Seeds Cookies Ronit PensoCrispy Flourless Sesame Seeds Cookies Ronit Penso Crispy Flourless Sesame Seeds Cookies Ronit Penso

Green Falafel Ronit penso

These little chickpea fritters are known around the Middle East, Turkey, Greece and other countries, as a tasty street food. Every country has its own version, but aside from Egypt, where the dish is made with Fava beans, all others use chickpeas as the base for the dish.
The recipe here is influenced by the Israeli version, which was introduced by Yemenite Jews. To this, other flavors were added with time, such as the spicy Moroccan Harissa (red hot peppers paste) and other seasonings.
The fried balls are usually served in Pita bread, with fresh or cooked salads, pickles, and Tahini sauce on top, which makes them a perfect quick lunch.
They can also be served on top of a fresh salad, or, as shown here, as a light snack, served with lemony Tahini dipping sauce.
In any way you choose to serve them, I’m sure you’ll enjoy the crispy crust and the spicy and fresh inner layer.

A few notes:
* The chickpeas are soaked overnight, so you need to start your preparations a day ahead.

* The chickpeas are NOT cooked. Cooked chickpeas (or canned) are NOT suitable for this recipe.

* I prefer to grind the mixture coarsely, for a very crispy texture. If you prefer a smoother one, you can grind it finer.

* To make sure your mixture is not too wet (ingredients can vary in moisture), and holds in frying, pan fry one ball before forming all the balls. If it does break, add 2-3 Tbs of flour (gluten-free if needed), mix well and form the rest. The Falafel with the flour will be a bit denser and heavier, so it’s best to avoid this option, if possible.

* After experimenting with both frying and baking the mixture, I came to the conclusion that the fried version is tastier by far. However, the baked version has its advantages, so I suggest to try both and decide what suits you best.

* For best results, fry or bake the balls just before serving, and serve them piping hot.

* As said above, there are many versions for this dish, so feel free to mix and match your own with different seasonings and herbs.

Makes: about 30 (1/8 cup size balls)
Soaking time: overnight
Prep time: 20 minutes
Resting time: 30 minutes
Frying time: 4-5 minutes, ORBaking time: about 20 minutes
Ingredients:
I cup dried chickpeas
4 garlic cloves
½ medium size onion
1 ½ cups packed parsley and cilantro leaves
1 tsp salt
1 tsp ground black pepper
1 tsp baking powder
1 tsp cumin powder
1 tsp Harissa paste
Oil for deep frying (I use safflower oil), or oil spray for baking
For serving (optinal): lemony Tahini sauce (check in THIS POST or THIS POST for the recipe)

1. Place the chickpeas in a large bowl and cover with water. Let soak overnight (change the water once during this time), until the beans have doubled in size. Drain and keep at room temperature while gathering the rest of ingredients.
Green Falafel Ronit penso Green Falafel Ronit penso
2. Place the drained chickpeas with the garlic, onion and herbs in a food processor bowl, fitted with the metal blade. Process to a fairly coarse (or as fine as you want it) mixture. (Don’t be tempted to add more onion/herbs, as the mixture will end up too wet to fry.) Transfer to a bowl and add the rest of the ingredients. Mix well, squeezing the mixture with your hands. Taste and adjust seasoning if needed. Cover the mixture with plastic wrap and let rest for 30 minutes.
Green Falafel Ronit penso Green Falafel Ronit penso Green Falafel Ronit penso Green Falafel Ronit penso Green Falafel Ronit penso Green Falafel Ronit penso
3. Line a 1/8 cup with plastic wrap. Place a bit of the mixture in it, and press it tightly. Release from the cup and place on a plate lined with plastic wrap. Pan fry one ball, to make sure your mixture is not too wet and holds. If it does break (ingredients can vary in moisture), add 2-3 Tbs of flour (gluten-free if needed) to the mixture, mix well and repeat forming the balls with the rest of the mixture.
Green Falafel Ronit penso Green Falafel Ronit penso
4. To deep-fry: preheat the oil on medium-high heat, in a medium size pot, or a deep fryer. Fry a few balls at a time and fry for 4-5 minutes, until they are dark-brown on all sides. Take out with a slotted spoon and serve immediately.
Green Falafel Ronit penso Green Falafel Ronit penso Green Falafel Ronit penso
5. To bake: preheat the oven to 430F (220C). Line a baking pan with aluminum foil and spray with oil. Add the prepared balls and spray them with oil. Bake for about 10 minutes, or until the bottom is brown and crispy. Turn to the other side and bake for about 10 minutes, until this side is brown and crispy as well.
Serve immediately.
Green Falafel Ronit penso Green Falafel Ronit penso Green Falafel Ronit penso Green Falafel Ronit penso

Green Falafel Ronit penso

Buffalo Meatloaf

Buffalo Meatloaf Ronit Penso

Buffalo meat is gaining more popularity in recent years, and in my opinion, rightly so. It is very flavorful, and at the same time it is leaner than beef, as it is mostly raised in free-range farms and is grass-fed.
As the meat is leaner, it can dry fairly quickly when cooked, so I usually serve it raw (check out THIS recipe), or quickly grilled.
However, this time I’ve decided to try and prepare a meatloaf with it, so another method was needed to keep it moist. The solution was to add to the meat a fairly large amount of vegetables, along with mayonnaise and eggs. Another good and tasty trick was to top the loaf with a thick topping.
The result is a very tasty meatloaf. It is different in texture and flavor than beef or pork meatloaf, but it definitely adds another wonderful variation to the meatloaf repertoire.
The meatloaf can be served warm or cold. It will cut better after a few hours in the fridge.

Makes: 6-8
Prep time: 30 minutes
Baking time: 45 minutes
Resting time: 15 minutes
Ingredients:
12 oz (340 grams) ground buffalo meat (chuck)
1 small red onion, chopped
1 Tbs oil
½ tsp salt
¼ tsp freshly ground black pepper
Dash Cayenne
¼ cup chopped mini peppers
2 celery sticks, chopped
¼ cup finely grated carrots
2 small tomatoes + a handful of cherry tomatoes, pureed
1/2 Tbs Hioisin sauce
1 Tbs soy sauce
½ tsp five spice blend
1/3 cup chopped parsley
1 Tbs Dijon mustard
2 Tbs good quality mayonnaise
½ cup breadcrumbs
2 L eggs
For the topping:
2 Tbs Hoisin sauce
1 Tbs Dijon mustard
1 Tbs ketchup

1. Grind the meat, or, if using pre-ground meat, take out of the fridge and bring to room temperature.
2. In a large pan, combine the onion with the oil, salt, pepper and cayenne. Fry on medium-high heat, mixing occasionally, until the onion is soft.
3. Add the chopped pepper, celery and carrots. Mix and fry for 2-3 minutes, mixing occasionally. Add the tomato puree, mix and cook for 2-3 minutes. Add the hoisin and soy sauce and the five spice mix. Mix and cook for 2 minutes. Turn the heat off and add the parsley. Mix and let cool to room temperature. Taste and adjust seasoning if needed.
Buffalo Meatloaf Ronit PensoBuffalo Meatloaf Ronit PensoBuffalo Meatloaf Ronit PensoBuffalo Meatloaf Ronit PensoBuffalo Meatloaf Ronit PensoBuffalo Meatloaf Ronit Penso
4. Line a meatloaf pan with baking paper. Preheat the oven to 400F (205C).
5. Add the cooked vegetables mix, the mustard, mayonnaise, bread crumbs and eggs to the bowl with the ground meat. Mix well and place in the lined pan.
6. In a small bowl, combine the topping ingredients and spread over the meat mixture in the pan.
Buffalo Meatloaf Ronit PensoBuffalo Meatloaf Ronit PensoBuffalo Meatloaf Ronit Penso6. In a small bowl, combine the topping ingredients and pour over the meat mixture.6. In a small bowl, combine the topping ingredients and pour over the meat mixture.6. In a small bowl, combine the topping ingredients and pour over the meat mixture.
7. Bake for 45 minutes. Turn the oven off and keep the meatloaf in it for 15 minutes longer. Serve immediately, or cool to room temperature and place in the fridge for a few hours.
Buffalo Meatloaf Ronit PensoBuffalo Meatloaf Ronit PensoBuffalo Meatloaf Ronit Penso

Follow

Get every new post delivered to your Inbox.

Join 671 other followers

%d bloggers like this: