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Summer is around the corner for many, but it's already started here in the South. Temps are soaring into the upper 80s making it feel like 100. Pool is open.
As usual there is something even in the summer that catches a writer's or artist's eye
Go to that little place by the seaside to grab a sweet treat
Or the diner that serves handspun milkshakes with hotdogs or hamburgersas you deck it up how you want it with a side of fries or slaw
There's nothing else like them, just like the
good ole' days!
Check out new places to take solitude
Watermelon is ripe and ready to eat
Listen to great music or read a catch up on summer reading
Rerun movies with a flare of laughter as
Summer days put us into a daze
As summer cookouts or a seaside or go to the square for a summer meal to relax and
hear open mic music, new songs to first reads of a story to see how others respond. Do it if you dare!
Here’s everything you love about homemade cheese blintzes without the rolling and frying. Two bowls, one pan, one delicious dish for your table. Plus it freezes great, so you can prep this ahead of time.
Yields one 9”x13” pan.
Ingredients:
For the Batter:6 eggs¼ cup sugar½ melted butter (1 stick) Pinch of salt1¼ cups flour1/3 cup orange juice½ cup milk2 tsp. baking powder
For the Cheese Filling:2 cups cottage cheese (500 gr.)2 egg yolks3 Tbsp. flour3 Tbsp. sugar1 tsp. vanilla Raisins (optional)
For the Topping:1 Tbsp. cinnamon ¼ cup sugar
Directions:
Preheat the oven to 175°C (350°F) and grease or line the baking dish with baking paper.
For the cheese filling: Put all the ingredients into a bowl, mix well, and set aside.
For the batter: Mix the eggs, sugar, and melted butter, then add in the salt, flour, orange juice, milk, and baking powder.
Mix until silky smooth and pour half of the batter into the baking dish, then pour in all of the cheese mixture. Then, very slowly, add the remaining half of the batter over the cheese mixture so it’s spread evenly over the cheese. It’s okay if some of the cheese batter is visible.
For the topping: Mix the cinnamon and sugar together and sprinkle it on the top.
Bake the casserole for 30 minutes or until the top center bounces back when lightly touched; if it sinks, let it bake a few more minutes.
You can keep it in the refrigerator for up to three days or in the freezer for longer. Serve warm with blueberry sauce.
Enjoy!
This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG
An illustrative image of falafel balls. (photo credit: HENNY SHOR)
I love the aroma and taste of freshly made falafel balls, but sometimes buying them at a stand can mean they are filled with preservatives. We make our own from time to time, and I really enjoy the fresh ingredients and the love that goes into making them.
Yields 2 dozen falafel balls.
Ingredients:
For soaking in water:
1 cup dried chickpeas
1 tsp. baking soda
Falafel mixture:
1 small onion, diced (about ½ cup)
3 or 4 cloves garlic, peeled and mashed
Fresh parsley
1 tsp. ground cumin
Pinch of ground black pepper
1 tsp. salt
½ tsp. dried red pepper flakes
½ tsp. baking soda
About 6 cups vegetable oil, for frying
Directions:
Overnight, soak the chickpeas in the water with baking soda. Keep covered. The following day, drain the water.
In a food processor, combine chickpeas, onion, garlic, parsley, cumin, black pepper, salt, red pepper flakes, and baking soda. Pulse until finely chopped and crumbly.
In a large, heavy skillet over moderately high heat, heat about 7 1/2 to 10 cm. of oil until it sizzles when tested.
Form 1 tablespoon of the mixture into approximately 2 1/2-cm. diameter balls.
Working in batches of 8, use a slotted spoon to carefully lower each falafel ball into the hot oil. Fry, turning occasionally, until deep golden brown – about 3 minutes per batch. Drain on paper towels. Repeat with the remaining mixture and serve warm.
Enjoy!
This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG