Game day food!
I glossed over this last year, as I was in no way interested in the playoffs, and I focused my energy on Valentine’s day. This year, there are two reality T.V. football hotties on for the showdown, and it just tickles me that I actually know the names of at least one player on BOTH teams! I’m definitely watching this year!
I wanted to make something that I was surely going to eat, but that everyone else will want to try too. But keeping it within my budget was a priority as well. I’ve been using alot of soaked and dried beans lately. It was initially for the savings, but I’ve found that dried and soaked beans taste a whole lot better than canned ones. I know alot of you are not going to soak and cook beans for one dish. I would also encourage you not to do that either. Soak a pound of beans at a time. Soak them until they sprout (about 24 hours), and then cook them for about 20-30 mins. Then freeze them in 2 cup portions. You will never need to buy a can of beans again.
It does leave me with surplus of beans in the freezer, especially chickpeas. I eat alot of roasted chickpeas and make alot of hummus. I wanted something different. Falafel. Finger Food. Fried. Perfect!
Buffalo Spiced Falafel
1 pound dried chickpeas, sorted
1 small onion, chopped
3 cloves of garlic
1/2 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon paprika
up to 2 teaspoons cayenne pepper
1 teaspoon chili powder
1 teaspoon baking powder
6 tablespoons rice or chickpea flour
Oil for frying (I use grapeseed)Soak chickpeas in 4 cups of water for at least 8 hours and up to 24 hours. Discard soaking water and rinse well. Reserve 2 cups of soaked chickpeas (Cook the rest of them and freeze for later use).
In a food processor, pulse together soaked chickpeas, onion, garlic, parsley salt, paprika, cayenne, and chili powder. Don’t pulse until you get a paste. You wanted it to look mealy. Turn mixture into a bowl and add the flour and baking powder. Mix well, cover with plastic wrap and refrigerate for at least 2 hours.
Heat about 2-3 inches of oil in a deep pan or wok to about 350 degrees. Shape falafel mix into balls with your hands and fry 3-4 at a time for about 4 mins. Drain on paper towels and repeat with remaining mix.
Makes about 20 balls.
*Serve with pita for your friends and warmed brown rice tortillas for you. Dress with tahini, and a cool yogurt based cucumber mint dip (if you can have dairy), tomatoes, and onions.
*To keep falafel from falling apart, it is recommended to use only soaked chickpeas. Canned or cooked contain too much water and they fall apart. Please don’t skip the refrigeration step. The mix needs to firm before frying.
I didn’t forget about the daifuku. I will post the recipe. I have to tweak the instructions just a little.
Meanwhile I have something else I want to share with you.
I love Seapoint Farms dry roasted edamame, but it costs up to $2 for a 4 oz bag. Ouch!
I was shopping in my local grocery store, and while in the freezer section, I spotted some frozen shelled edamame by the same company for only $1.68 for 16 oz. Now, that was a deal! Not only did I get way more for my money, but I could roast them myself and season them the way “I” like them.
And just how is that! Salty and spicy!
Roasted Edamame
1 16oz package frozen shelled edamame, thawed
2 tablespoons Bragg’s liquid aminos (or soy sauce if you can have it)
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
just a pinch of salt (I told you I like them salty!)Preheat oven 400 degrees. Line baking sheet with parchment paper.
In a bowl, toss all ingredients together until the edamame is well coated. Spread on baking sheet and bake for about 40-45 mins. until they are golden brown. Turn the heat down to 350 and continue baking for another 15-20 mins until the beans are dry and crispy.Easy! Season them anyway you like!
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When I lived in Japan, I learned alot about the Japanese relationship with sugar. I’m a sweet freak, so naturally I wanted to know about the desserts of the country. I found that even though sweets are enjoyed, they are nowhere near as sweet as the desserts we eat here in the US. It took alot of getting used to, but eventually, I came to appreciate subtle sweetness and the way non sweet things are paired with sweets to highlight the contrast. For example, green tea is often served with sweets since it’s bitter and cleanses the palette. I remember in college when my Japanese language teacher did a tea ceremony for us and one of the students asked for sugar to put in her green tea. My teacher was so stunned, it took her a few minutes to speak.
I love soft, stretchy, pillowy daifuku, but when I see the fried, sesame coated ones, I dive for them. Mochi takes on a whole different characteristic when fried and the red beans inside becomes warm and sort of melty. It makes daifuku a totally different experience!
Anko filling
1 cup dried adzuki beans
1/2 cup vegetable glycerin
2 tablespoons light oil (for making smoother anko if desired)Mochi
1 cup glutinous rice flour
2/3 cup water
1/4 teaspoon steviapotato or corn starch for dusting
1/2 cup sesame seeds
oil for frying (grapeseed)Soak adzuki beans in water for at least 8 hours and up to 24 hours. Drain soaking water. In a 2 quart pot, add beans and about 2 cups of water. Bring to a boil, reduce the heat and simmer for about 20 mins. Drain cooking water, remove half of the beans and save for making zenzai. Cook the rest of the beans with vegetable glycerin and oil (if desired) on medium heat until beans get mushy and thicken, about 15 minutes. Let cool completely. You can pass beans through a strainer if you want it smoother. Shape into ping pong sized balls, set aside and cover with damp paper towel to keep them moist.
To make mochi, mix flour, water and stevia in a microwave safe bowl, cover with lid or plate and microwave on high for two minutes. Stir with a rubber spatula and return to microwave for one more minute.
Turn mochi onto potato starch dusted baking sheet. Dust hands with potato starch. Divide mochi in half and make four pieces from each half. Take a piece of mochi and flatten with fingers. Place one anko ball in the center and pull mochi around it and seal with fingers. Repeat with the rest of the mochi and anko. If mochi gets cold, warm in microwave for a few seconds to make it stretchy again.
Spread sesame seeds on a plate. Dip daifuku in water, and then roll in the seeds to coat the outside.
Heat oil in a wok. Place about 2-3 daifuku in wok and fry for about 2 minutes. Turn the balls frequently so that they brown evenly and mochi puffs. Drain on paper towels.
Makes 8 balls.
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