1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar


Baked Falafel Nuggets with Tomato-Cucumber Salad

Today's Parent | posted Tuesday, Apr 19th, 2016

Prep: 20 minutes
Total time: 40 minutes

Makes: 4 servings



  • 1 540-mL can chickpeas, drained and rinsed
  • 1/4 cup chopped parsley
  • 3 garlic cloves
  • 1 egg
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt, divided
  • 4 tsp olive oil
  • 1/4 cup plain bread crumbs
  • 1/3 cup tahini
  • 1/4 cup water
  • 2 tbsp lemon juice


  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 4 plum tomatoes, diced
  • 1 cucumber, diced
  • 1/2 cup chopped parsley (optional)


  1. Preheat oven to 400F. Line a large baking sheet with parchment.
  2. Whirl chickpeas with 1/4 cup parsley, garlic, egg, spices and 1/4 tsp salt in a food processor until finely chopped. With motor running, pour 4 tsp oil through the feed tube, scraping down side of bowl, if needed, until mixture starts to come together. Stir in bread crumbs. Scoop mixture and roll into 1-in. balls. Arrange 1 in. apart on prepared baking sheet. Gently press balls into 1/2-in.-thick nuggets.
  3. Bake in centre of oven, flipping halfway through, until firm, about 20 min.
  4. Stir tahini with water, 2 tbsp lemon juice and remaining 1/4 tsp salt in a bowl until smooth.
  5. Whisk 2 tbsp oil with 1 tbsp lemon juice and 1/4 tsp salt in a medium bowl until combined. Add tomatoes, cucumber and 1/2 cup parsley, tossing to coat.
Tags: , , ,

Hot house tomato and pepper pasta with tuna

BT Toronto | posted Monday, May 5th, 2014

Hot house tomato and pepper pasta with tuna

Makes 9 cups (2.2 L)

One serving = 1 ½ cups (375 mL)


  • 1 – 340 g (12 oz) box Barilla gluten free pasta, I used penne
  • 2 cloves garlic, minced and set aside
  • ¼ cup (60 mL) 100% Italian extra virgin olive oil, divided
  • 3 shallots, thinly sliced
  • 1 – 500 mL container cherry tomatoes, washed and cut into halves
  • ½ yellow hot house pepper, sliced thinly
  • ½ orange hot house pepper, slice thinly
  • 2 tbsp (30 mL) capers, rinsed and drained
  • 1- 170 g tin of Skipjack chunk light tuna packed in water, drained, broken up with a fork
  • 4 large fresh basil leaves
  •  Salt and pepper to taste


  1. Heat a large pot of water over high heat on to boil.
  2. Have all of your ingredients, prepped and ready to go, cooking a pasta dish the Italian way is all about fresh delicious seasonal ingredients and timing.
  3. Cook the pasta according to the directions on the package. Put timer on for 8 minutes. (the pasta will cook in the boiling water and finish cooking in the vegetable mixture)
  4. Heat a large non-stick pan over medium heat; add 1 tbsp (15 mL) oil and shallots, sauté for 3-5 minutes until golden brown and soft.
  5. Add tomatoes and peppers continue sautéing until the tomatoes are beginning to get soft about 3-4 minutes.
  6. Add capers and garlic. If the vegetables look dry add ¼- ½ cup (60-125 mL) of the hot pasta cooking water. Stir into the vegetables.
  7. When the pasta has boiled for 8-9 minutes, reserve another ¼- ½ cup (60-125 mL) of the hot pasta cooking water. Drain the pasta well and add to the vegetables. Toss in well. If that pasta looks dry add more of the reserves pasta water. Add tuna and toss gently. Taste for doneness, if the pasta is al dente remove from heat, drizzle with the rest of the oil. If the pasta is not al dente cook over medium heat for 1-2 minutes, then drizzle with remaining oil. Tear the basil into small pieces and sprinkle on top. Toss gently and serve.

Courtesy Mairlyn Smith, www.mairlynsmith.com

Tags: , , , ,