What's Up - Your guide to what's happening in Fayetteville, AR this week!
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try theserecipes Ingredients • 1 cup uncooked long-grain rice • 1 ½ cups water • 1 (7 ounce) jar tuna packed in olive oil • ½ cup finely diced red bell pepper • ¼ cup finely diced jalapeno pepper • ¼ cup finely sliced green onions • 1/3 cup seasoned rice vinegar • 2 tablespoons soy sauce • ½ teaspoon sesame oil • 2 teaspoons Sriracha hot sauce • ½ lemon, juiced, or to taste • 1 pinch Korean red pepper flakes (gochugaru), or to taste • 1 teaspoon finely sliced green onion, or to taste Directions 1. Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium- high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes. 2. While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined. 3. Turn off heat and let rice sit, covered, for 10 minutes. 4. Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion. Courtesy allrecipes.com Ingredients • 1 (19 ounce) can garbanzo beans, rinsed and drained • 1 small onion, finely chopped • 2 cloves garlic, minced • 1 ½ tablespoons chopped fresh cilantro • 1 teaspoon dried parsley • 2 teaspoons ground cumin • 1/3 teaspoon ground turmeric • ½ teaspoon baking powder • 1 cup fine dry bread crumbs • ¾ teaspoon salt • ¼ teaspoon cracked black peppercorns • 1 quart vegetable oil for frying Jeanie's Falafel Spicy Tuna Rice Bowl Directions 1. Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water. 2. Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly. Yummy Lemon Salmon Burgers Ingredients For Burger: • 1 (16 ounce) can salmon, drained and flaked • 2 large eggs • ¼ cup chopped fresh parsley • 2 tablespoons finely chopped onion • ¼ cup Italian seasoned dry bread crumbs • 2 tablespoons lemon juice • ½ teaspoon dried basil • 1 pinch red pepper flakes • 1 tablespoon vegetable oil No meat, and ready to eat in less than an hour Quick dinners from pantry staples For Dressing: • 2 tablespoons light mayonnaise • 1 tablespoon lemon juice • 1 pinch dried basil Directions 1. In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick. 2. Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned. 3. In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties. august 30-september 5, 2020 What's up! 47