kale falafel patties with smoky tahini sauce

kale falafel patties with smoky tahini sauce

woa woa woa wait.. there is no cheese??

kale falafel patties with smoky tahini sauce

YES, this recipe has cheese!! just an appropriate amount of feta.. and it’s still healthy enough to incorporate into our “new year new me” mantra.

falafel is one of my favorite foods. this is a nutrient-packed westernized version of authentic falafel which is usually made from soaked and chickpeas, herbs, and spices and then fried. authentic falafel is a must-try! it can be found at any authentic Mediterranean restaurant. if one isn’t nearby you can use this authentic falafel recipe from a blog I adore called ‘this mess is ours’.

kale falafel patties with smoky tahini sauce

these would be great for dinner or to pack for lunch. they keep well, and the kale releases energy to power through the rest of the day! 

kale falafel patties with smoky tahini sauce

I adapted this recipe for a magazine called Gluten Free & More. it appeared in their April/May 2017 issue. working on these projects with them was the closest to my dream that I have ever been. I love making food, photographing it, and sharing it with people. sometimes I think it is a weird thing to enjoy, but everybody has their own dream. and once you have tasted your dream, it is hard to turn away. it is easy to give into self-doubt, “I will never make it..etc.” and motivation is hard to come by. but, I believe the dream is worth it. your dream is worth it!! keep going! I believe in you.

your dream is worth it.

kale falafel patties with smoky tahini sauce
a healthy western version of your favorite Mediterranean food!!!!
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Ingredients
  1. kale falafel patties
  2. 2 cups cooked or canned chickpeas, drained and rinsed
  3. 2 cups torn and packed kale leaves
  4. 1/2 cup garbanzo flour (all purpose flour works well as a substitute)
  5. 3 tbsp olive oil
  6. 1 finely chopped shallot
  7. 2 cloves garlic, minced
  8. 1 tsp ground cumin
  9. 1/2 tsp salt
  10. crumbled feta
  11. smoky tahini sauce
  12. 2 tbsp tahini
  13. 2 tbsp olive oil
  14. juice from 1/2 lemon
  15. 1 tsp smoked paprika
  16. salt and pepper
Instructions
  1. kale falafel patties
  2. 1. place chickpeas, kale, flour, 2 tbsp olive oil, shallot, garlic, cumin, and salt in a food processor and pulse until mixture is just slightly chunky.
  3. 2. dampen hands and roll mixture into 8 balls. then flatten and shape into patties.
  4. 3. in a large skillet heat 1 tbsp oil over medium heat. cook patties 5 minutes per side or until golden.
  5. smoky tahini sauce
  6. 1. whisk tahini, 2 tbsp olive oil, lemon juice, smoked paprika, salt, and black pepper and serve drizzled over patties!!
Notes
  1. crumble feta on top!!!
Adapted from brynn houska
Adapted from brynn houska
breaking bread xo, brynn http://www.breakingbreadxo.com/

carrot miso soup from Kitchen Stories

you can find this lovely recipe below or in the Kitchen Stories app!

(shout out to Kitchen Stories, I hope you all see this. you all are doing an incredible job and I love your work.)

growing up I only ever had soup from a can. it was always bland for the most part and never fully satisfying. at the time I didn’t know it was bland because I had never had anything better. adventurously trying ramen places and working in a restaurant has opened my eyes to the potential of soup. it has become something that isn’t ordinary anymore. a good ramen experience will honestly change your life. I had no idea soup could be so wholesome and flavorful.

I’ve been trying to eat more veggies *yawn* and vitamin c along with my diet of bagels and cream cheese. I love the energy vegetables give me but sometimes pizza just sounds better. finding yummy recipes for veggies makes me look forward to eating them instead of thinking, “ugh.. salad again?!”

veggies heal you. they help your skin, eyes, gut, heart, hangovers, and basically everything. soup can be one of the most healing foods. this soup is velvety and has a wonderful balance of sweet and spicy. adding a dollop of coconut milk makes it creamy and even better.

my new favorite place for dinner inspiration is Kitchen Stories. it is a video-based platform, super user-friendly, design-oriented, and so helpful when I need ideas. it is well organized and I actually end up making the recipes I find. I watch so many food videos on Instagram that I adore but never make because they are here and then gone. Kitchen Stories makes it easy to search, save, and access the food you want to make. among recipes, Kitchen Stories also has helpful how-to videos and fun food articles. it is beautiful!!! here is their about page if you are more interested!!

kitchen stories

let’s get cookin’

carrot miso soup from Kitchen Stories
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 17 1/2 oz carrots
  2. 1 onion
  3. 2 cloves garlic
  4. 1 chili
  5. 2 tbsp coconut oil
  6. 3 1/4 cups vegetable stock
  7. 2 1/2 tbsp red miso paste
  8. 1 lime
  9. coconut milk for serving
  10. baked kale for garnish
  11. optional chili flakes
  12. salt & pepper
Instructions
  1. wash carrots and chop them along with onion, garlic, ginger, and chili
  2. heat coconut oil in a large saucepan and saute onion, garlic, ginger, and chili over medium heat
  3. add carrots to the pan and briefly saute
  4. add vegetable stock and bring to a boil, then reduce heat and leave to simmer for 20 minutes or until the carrots soften slightly
  5. remove the soup from the heat and puree with a hand blender or a food processor.. or a normal blender if you are improvising 🙂
  6. return to heat and add the miso paste and lime juice. simmer for 2 more minutes
  7. add a dollop of coconut milk to each bowl and garnish with baked kale, chili flakes, salt & pepper (all optional)
  8. enjoy!
Notes
  1. once you add the miso, do not bring the soup to a boil. only simmer. boiling will destroy the flavor of the paste.
Adapted from brynn houska
Adapted from brynn houska
breaking bread xo, brynn http://www.breakingbreadxo.com/
xo, brynn

tomato basil mozzarella gnocchi

tomato basil mozzarella gnocchi

let’s start with this beautiful basil and oregano bathing in olive oil. if this isn’t romantic, at least in the idyllic sense, then I do not know what is.

tomato basil mozzarella gnocchi

for our amazing delicious vibrant sauce, we are going to use these tomatoes! these are whole san marzano tomatoes swimming in tomato puree! swimming, bathing.. there is a lot of that activity going on here.. san marzano tomatoes are a variety of plum tomato. they have a strong taste that is sweeter, less acidic, and more flavorful than the roma tomato. they are actually the preferred tomato for Neopolitan pizza so, yes they will make a lovely difference in taste. their flesh is also much thicker, ideal for a pasta sauce. because you know texture is important.

learn more about these red beauties >>here<< in this fun interactive from the NY Times!!

tomato basil mozzarella gnocchi

the sauce gets its golden orange color from the red tomatoes and the melted mozzarella. technically it’s not vodka sauce, because that orange Italian pasta sauce involves tomatoes and cream. so, I’m not quite sure what to call this sauce, other than delicious.

tomato basil mozzarella gnocchi

gnocchi.

if you have never had it, I can only describe it to you as the queen of all pasta, they Bey of pasta. soft pillows of Italy swimming in a warm blanket of tomatoes.

tomato basil mozzarella gnocchi

I really think this dish will make your special someone feel special. it’s important to let the people we care about know they are special!!! they deserve to feel and know they are loved without a doubt! friends, family, parents, and the one special person! 

tomato basil mozzarella gnocchi

tomato basil mozzarella gnocchi
Serves 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1/4 cup olive oil
  2. 3 tbsp fresh oregano
  3. 1/4 cup fresh basil
  4. 1/2 yellow onion diced
  5. 3 cloves garlic
  6. handful of torn spinach (optional)
  7. 1 28 oz can San Marzano tomatoes
  8. salt and pepper to taste
  9. 1 16 oz package gnocchi
  10. 8 oz cherry/pearl mozzarella balls halved
Instructions
  1. cook basil and oregano in the olive oil in a saucepan over medium heat for 5 min until herbs are a little crispy
  2. add diced onion and minced garlic, cook for another 5-7 min until onion is about to brown, don't let it brown
  3. ad torn spinach and mix in
  4. crush tomatoes and add to pan with juice
  5. season with salt and pepper and simmer for 30 minutes
  6. cook gnocchi as directed on package in salted water, drain, rinse with cold water so they stop cooking and set aside
  7. add mozzarella to sauce and gently stir in evenly
  8. add gnocchi and enjoy!
Adapted from foodie crush
Adapted from foodie crush
breaking bread xo, brynn http://www.breakingbreadxo.com/

autumn bruschetta

autumn bruschetta     autumn bruschetta

autumn bruschetta

I honestly adore bruschetta. anything Italian involving bread is most likely a winner in my book.

autumn bruschetta

traditional bruschetta involves chopped tomatoes, onions, basil, and olive oil on top of toasted bread. it truly is a beautifully simple dish. traditionally the tomatoes aren’t cooked, but it is getting cold outside and my body is asking for yummy warm food. in the spirit of cold autumn festivities I thought it only appropriate to also add roasted squash. it’s like, basically an autumn necessity, like, right?? I’m right.

autumn bruschetta

the cool thing about bruschetta is that it leaves room for experimentation. you can add and take away ingredients with changing seasons and events. I came across a buzzfeed post the other day that read, 20-life-changing-bruschetta-recipes. ookay! how man creations of bruschetta can we make??? some might say this is disgraceful to the ~traditional~ bruschetta recipe but.. I say it’s fun to be inventive.

autumn bruschetta

autumn bruschetta

a current trend in the culinary world is to take a traditional dish and add something new to it. maybe you have seen restaurant slogans that say, “classic southern food with flair” or “Italian food with a twist”. I believe it has become popular because it offers familiarity with a little exploration. I love trying new things; but, I am probably more inclined to do so if I know a little more about what is going on.

ex: “fried SQUID?? what? OH it’s in a taco??!! well, aight 🙂 “

autumn bruschetta

I like this recipe especially for gatherings because these bites are a perfect size. at gatherings, nobody wants to commit to a large portion. have you ever noticed how there are always big cupcakes left over but all the mini cupcakes are gone?? it’s a thing people. those big cupcakes may be delicious but few people want to walk around gnawing on a cupcake for 10 minutes, especially when you can pop a mini one in 1 minute. for instance, Jimmy took the large cupcake:

“hey Jimmy how is your new puppy doing?”

“oh he’s dpnfoing gretad, srry I hv a cup–muh muth id full sorry”

nice Jimmy. u do u!!!!!

autumn bruschetta
Serves 4
the modern Italian wedding of butternut squash and cherry tomatoes
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Prep Time
7 min
Cook Time
35 min
Total Time
42 min
Prep Time
7 min
Cook Time
35 min
Total Time
42 min
Ingredients
  1. loaf of bakery bread (mine is a rosemary loaf from Fresh Market)
  2. 1 medium butternut squash
  3. 1 10oz pack cherry tomatoes
  4. 1/3 cup olive oil
  5. 1 tsp basil
  6. 1 tsp sage
  7. 1 tsp rosemary or thyme
  8. dash of garlic powder
  9. salt and pepper
Instructions
  1. preheat oven to 400 degrees
  2. chop butternut squash into small 1 inch cubes
  3. pour olive oil in a 9x9 or 8x8 inch glass pan
  4. toss in cubed butternut squash, tomatoes, and spices
  5. make sure vegetables are coated evenly in oil and spices
  6. bake for 40 minutes
  7. slice, toast, and top bread
  8. enjoy!
Notes
  1. if your bread is dry (not moist 😉 ), you may need to put a little butter or oil on it before toasting to get a nice golden crisp
breaking bread xo, brynn http://www.breakingbreadxo.com/

pan simmered cherry tomato confit

late summer is the best season for tomatoes. prolonged periods of heat help them grow and mature to their best. maybe that’s what I need to be my best too. another good long hot summer. time to think and have fun, right?

pan simmered cherry tomato confit

these cherry tomatoes I found in the store were begging to be taken home. “I found” is funny. someone had to grow and harvest these cherry tomatoes. people had to put in valuable time and energy to produce this quality plant. all I had to do was stumble upon them. their peak ripeness struck me. instantly they made me feel like I needed them. “you are hired,” I said. how do I get a future employer to see me this way? as a perfectly ripe tomato just waiting to be found. waiting to be stumbled upon. do you understand the game of getting noticed by employers? my professors, leaders, friends, and parents have put in valuable time and energy to ripen me and I desire to be stumbled upon like these tomatoes. but, I would be arrogant to think I come close to this tomato perfection 😉

pan simmered cherry tomato confit

bread is crucial to this dish. bread is crucial to life to be honest. maybe bread is not crucial for you, and maybe you are an alien. anyway, get a hold of your favorite bread or gluten free bread and go to town with this tomato confit. the bread is your vehicle. the world is your oyster!! I don’t know about you, but I am getting on this tomato topped bread train.

pan simmered cherry tomato confit

after about an hour of slow cooking these cherry tomatoes are falling apart in the best way and exploding with flavor.

pan simmered cherry tomato confit

I served this to my parents for dinner. the picky eaters loved it. I was happily surprised. they believe in me, and sometimes I can actually achieve what they believe. just believe and you can achieve…or something. haha. posters that say things like this sometimes make me feel more discouraged because of their ambiguity. what makes you feel most motivated? I know it is easier to feel motivated after a delicious meal like this.

pan simmered cherry tomato confit

I do love that my parents believe in me. it further inspires me to make an impact in the community in a positive way, to be successful. right now I am in an in-between phase trying to find my new journey, my next life experiment. the possibilities are exciting. during this time it is important to be aware that the choices I am making are my own and not someone else’s. it is the balance of taking in advice but carving my own way. my generation and my parents generation view success in very opposing ways. my parents emphasize financial security. their generation is all about the classic 9-5 career. meanwhile, my generation speaks out about being self employed, traveling with abandon, turning down the 9-5 and pursuing passion. of course I also believe everyone should chase their passion but I don’t identify with running away from the 9-5. I also don’t identify with clinging to financial security and putting it before passion. my voice speaks in another direction. do I fall somewhere between these generation stereotype thought patterns? or do my beliefs fall somewhere else entirely? in my mind, the best way to make money is to use talent and passion to add value to other peoples lives in whatever form that may take.

pan simmered cherry tomato confit

visiting home post college is a little strange. the comfort here inspires me to get out and do something uncomfortable. what can I do to break my comfort zone and add value to other people’s lives? this is a question that everyone needs to ask themselves more. it comes from the desire to be worth something and add worth to life.

pan simmered cherry tomato confit

pan simmered cherry tomato confit

this recipe is perfect for family style dinners because it can be served from a big dish at a table full of conversation. many studies have been done that show the benefits of family dinners. some articles can be seen here > familydinnerproject and health. they speak about how family dinner promotes higher self esteem, lowers rates of depression, and more. family dinners can improve the nation and add value to people’s lives just like finding your passion can.

pan simmered cherry tomato confit

pan simmered cherry tomato confit
Serves 4
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Prep Time
5 min
Cook Time
1 hr 10 min
Total Time
1 hr 15 min
Prep Time
5 min
Cook Time
1 hr 10 min
Total Time
1 hr 15 min
Ingredients
  1. 1 lb cherry tomatoes
  2. 1/4 cup olive oil
  3. pinch garlic
  4. few basil leaves or 1tsp dried basil
  5. salt and black pepper to taste
Instructions
  1. half tomatoes
  2. place tomatoes and olive oil in a skillet over medium high heat
  3. add garlic, basil, salt, pepper
  4. stir
  5. reduce to medium low after 5 minutes and let it simmer, stir every 10 minutes
  6. remove from the heat, and let it sit 20 minutes before serving
  7. add salt and pepper before serving
breaking bread xo, brynn http://www.breakingbreadxo.com/
pan simmered cherry tomato confit