Falafel stuffed mushrooms and the joy of unexpected visitors

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We live in a drop-in house.

I know some people hate drop-in visits. I love them. They remind me of college, four happy years of back-to-back unexpected visitors.

It helps that I'm not embarrassed by the mess that is my house. I assume friends will understand the Not Ketchup chaos. I'll clean up when I'm a millionaire.

This past Saturday morning our friends G and N popped in during their morning walk around the neighborhood. We chatted over coffee and pomegranates until I had to rush out to a meeting. What would I have done with that half-hour had they not stopped by? Nothing as interesting as visiting with them, I'm sure.

My neighbor S comes by with her toddlers, too. The last time they came down to my office, unfortunately, I was on a call and couldn't stop to play. But most of the time I am delighted for a few minutes of kid time.

I feed people when they drop in. These falafel stuffed mushrooms are the perfect snack for drop-in visitors: They're easy, quick, healthy and delicious.

Note: Look for prepared falafel mix in the ethnic section of major grocery stores or in Middle Eastern markets. The recipe states 55 minutes total, but the first half hour is mostly waiting for the falafel mix to be ready to scoop and the rest is baking time, so you have plenty of time to visit with your guests.

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Falafel stuffed mushrooms

by Erika Kerekes October-15-2014

This vegan snack is easy, fast, healthy and delicious. Using boxed falafel mix makes preparation even quicker.

Ingredients

• 1 cup boxed prepared falafel mix
• 3/4 cup water
• 12 large white mushrooms
• 3 Tablespoons olive oil
• 1/8 teaspoon salt
• 1/4 cup tahini (prepared, from the jar; optional)

Instructions

Preheat the oven to 350 degrees.In a small mixing bowl, combine the falafel mix and water. Stir to combine, then let rest at room temperature 30-60 minutes.While the falafel mixture is resting, wash the mushrooms and remove the stems. Pat the mushroom caps dry with paper towels.Pour 2 Tablespoons of olive oil into a baking dish and swirl to coat the bottom. Add the mushrooms to the dish and turn them over with your hands, making sure the mushrooms are coated with the oil. Sprinkle the mushroom caps with salt.Using a small spoon, scoop out about 1 Tablespoon of the falafel mixture and mound it into a mushroom cap, smoothing the top with the back of the spoon or your fingers. Repeat with the remaining falafel mixture and mushroom caps. Drizzle the remaining 1 Tablespoon olive oil over the tops of the stuffed mushrooms.Bake the mushrooms about 25 minutes, until the mushrooms are tender and the falafel is cooked through and golden brown on top. Drizzle with the tahini if desired and serve warm.

Details

Prep time: 30 mins Cook time: 25 mins Total time: 55 mins Yield: 4-6 servings

Blueberry Not Ketchup lamb chops

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Lamb chops take a bath in Blueberry White Pepper Not Ketchup
Photo: Karen Ard/ FarmToTableLA.com

How do you like your lamb chops? I always want a little sweetness with my lamb, but I've never understood mint jelly. It always makes me think of toothpaste - definitely not what I want with a nice meaty lamb chop.

Lately I've been pairing lamb chops with Blueberry White Pepper Not Ketchup. Lamb with blueberries may seem unexpected, but trust me: It's a winning combination. The Not Ketchup has plenty of tang (that's the apple cider vinegar, plus the natural acids in the blueberries), which cuts neatly through the fatty mouthfeel of the lamb. And the dusky warmth of the white pepper finishes each bite with a little assertive pinch.

You can use either lamb loin chops or lamb rib chops. Either way, the method is the same: Salt and pepper the meat, brown it on the stove in an ovenproof skillet, brush on a healthy layer of Blueberry White Pepper Not Ketchup, and stick it in the oven to finish cooking. It's a quick, elegant dinner your family and friends will learn to crave.

Learn more about Not Ketchup, my new line of gourmet fruit ketchups, and order online at http://www.notketchup.com. Thanks to fellow food blogger and pro photographer Karen Ard of FarmToTableLA.com for the amazing photos in this post.

Photo: Karen Ard/FarmToTableLA.com

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Blueberry Not Ketchup lamb chops

by Erika Kerekes March-20-2014

Seared lamb chops take a bath in tangy Blueberry White Pepper Not Ketchup, then finish cooking in a hot oven. A quick, easy and elegant main course for your next family meal or dinner party.

Ingredients

• 8 lamb loin or lamb rib chops
• sea salt
• freshly ground black pepper
• 1 teaspoon grapeseed or canola oil
• 1/2 cup Blueberry White Pepper Not Ketchup, plus more for serving
• 2 Tablespoons fresh parsley, chopped

Instructions

Preheat the oven to 350 degrees F.Heat a large ovenproof skillet over med-high heat until very hot. Season both sides of lamb chops generously with salt and pepper.Add the oil to the hot skillet and add the lamb chops, with space between. Brown without disturbing for 4 minutes. Turn and brown the other side for 4 more minutes.Remove the skillet from the heat. Using the back of a spoon or a pastry brush, liberally coat the chops with Blueberry White Pepper Not Ketchup. Place the skillet in the oven and roast for 15 minutes. The chops should be cooked through but still slightly pink inside. Note: Lamb rib chops will probably take less time depending on how thickly they're cut, so use your judgment.To serve, remove the chops to a serving plate, spoon a little more Blueberry White Pepper Not Ketchup over each chop, and sprinkle with chopped parsley. Serve immediately.

Details

Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Yield: 4 servings