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I make falafel all the time, and keep meaning to write up a recipe to share. The truth is, I make them so often I don’t really measure anymore – I add a bit of onion, some garlic, a bunch of cilantro stems, a bit of heat in the form of a jalapeño or pinch of chili flakes, and some baking powder to lighten them. Sometimes I add a spoonful of flour — any kind – which isn’t necessary, but will help them hold together a bit. Some people refrigerate their falafel mix overnight to let the texture and flavours develop, so really this is a great make-ahead kind of thing that you can cook quickly, without even having to preheat the oven. And yes, you could use canned chickpeas, but the falafel will have a softer texture, and there is a chance they will fall apart in the oil… I’ve never had a problem with them falling apart but a few people have inContinue reading

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Is it weird that I get more excited about winter salads than the summer ones? I love hardy salads that give my jaw a workout. (At least part of me is working out, right?) Every winter I vow to keep a grainy, beany salad in my fridge to prevent myself from living on bagels and raisin toast (a hazard/benefit of having my office in the spare bedroom), and in fact, these kinds of salads actually improve after a few days in the fridge. Also- feeling virtuous over lunch is enough to keep me feeling more or less on the ball during the afternoon, sometimes propelling me out to do a power walk. Eating healthy things begets eating healthy things (and doing healthy things). I even organized my office this weekend, which was a monumental task. I blame the salads. I love adding chopped apples to salads – not only are they always around, they add sweetness, tartness and crunch to just about any salad, fromContinue reading

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I’m pretty smitten with this new soup. Although it uses ingredients I’m more than familiar with, the combination is somehow unlike any soup I’ve made before. Perhaps it’s the whole head of garlic. If I was the sort to do up a weekly meal plan, have meatless Mondays and pork chop Tuesdays and such, I’d make room for this soup. Despite starting the day (at 4 am!) with firefighters straight from the 2011 hotstuff calendar, my day wasn’t so hot, teetering on about an hour and a half of sleep. It capped off a rough week – I was grateful when my sister brought Vietnamese food home from work to feed us all. Wouldn’t it be nice to be five again and ride home in the back seat, sobbing if you’re overtired and feel like a good wail, and have someone carry you inside, put your jammies on and make popcorn and apple slices for you to eat in front of How to Train YourContinue reading

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