Tabbouleh

Tags

bulgur, bulgur wheat, cucumbers, food, foodie, mint, parsley, recipe, salad, side, side dish, tomatoes, vegan, vegetarian

It’s difficult to find bulgur wheat here, so it’s been a while since I whipped up a batch of tabbouleh. I recently found a decently price on-line supplier, so it’s time to indulge again.

Tabbouleh

Ingredients:
1 c. bulgur wheat, 1 c. hot water, 1 medium cucumber, 1/2 pint of cherry or grape tomatoes, 1/2 c. sun-dried tomatoes (julienne strips), 1/4 c. chopped green onion, 1 1/2 c.  chopped parsley, 1/2 c. chopped mint leaves, 2 lemons, 1/2 tsp. ground cumin, olive oil, fresh ground sea salt, fresh cracked black pepper, romaine lettuce (optional), feta (optional)

Directions:
In a large bowl, mix together bulgur and hot water. Allow to sit for an hour. Juice & zest lemons. Cut cucumbers and half tomatoes. Toss together all ingredients (except romaine & feta) and chill.

Serve over romaine lettuce and sprinkle with feta.

Now it’s your turn:
What’s for dinner tonight?

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Radicchio & Edamame Salad

Tags

Chinese, Chinese food, Chinese New Year, edamame, food, foodie, postaday2011, radicchio, recipe, salad, side, side dishes, vegan, vegetable, vegetarian

Move over Valentine’s Day, you’re not the only reason we’re dressed in and decorating with red this month. Starting on February 3rd and going through the first full moon of the (Chinese) New Year on the 18th. This was just the kickoff to our Chinese New Year Celebration… I don’t think I can fill my next two weeks with that many Chinese inspired crafts and recipes… but let’s see how far we get.

Radicchio & Edamame Salad

Ingredients:
1 head of radicchio, 1 lb. edamame, 2 Tbsp. water, 1 Tbsp. white rice wine vinegar, 1 Tbsp. sesame oil, 1 tsp. lemon zest, coarsely ground sea salt, freshly cracked black pepper

Directions:
Shred radicchio, add to mixing bowl and set aside. Add edamame, water and salt to saucepan and bring to boil. Simmer over medium heat for a few minutes. Remove pan from heat, and allow to cool slightly. Remove beans from pods and add to radicchio. Add vinegar, oil, lemon zest, salt and pepper, gently mix together. Serve hot or chilled.

This was such a delicious salad, nutty and tasty, crunchy and full of texture. Mmm…

How do you celebrate Chinese New Year?

Pomegranate Pistachio Rice

Tags

dinner, food, foodie, fruit & nut, fruit and nut, gourmet, lunch, pistachio, pomegranate, postaday2011, recipe, rice, rice vinegar, side, side dish, supper, vinegar

I read a post where a guy made “Mexican Pom and Almond Rice“, it looked good, but I had a few hang ups about the side dish. Pomegranates aren’t really Mexican, so the pairing just didn’t work for me even though I love almonds. Also the recipe was missing a little oomph! I modified the recipe to focus of the pairing of Asian products…

Pomegranate Pistachio Rice

This was a delicious side dish I prepared, just as appealing to the eye as it is the palate… The textures are fun as they swirl across your tongue and the colors of the unusually paired ingredients dance for your eyes.

Pomegranate Pistachio Rice Ingredients:
1 c uncooked rice, 2 c. chicken stock, rice vinegar, 2 Tbsp. white rice vinegar, 1 c. pomegranate seeds, 1 c. halved pistachios, chili powder, garlic powder and fresh cracked black pepper

Pomegranate Pistachio Rice Directions:
Place uncooked rice and chicken stock in pot, cover and bring to a boil. Turn heat to low and simmer until rice is done. Remove from heat, stir in chili powder, garlic powder, black pepper and rice vinegar. Combine all ingredients and serve hot.

What unusual ingredients have you paired recently?

Hot CousCous Salad

Tags

CousCous, dinner, grilling, hearts of palm, lunch, pot luck, recipe, salad, side, side dish, side dishes, zucchini

I was grilling chicken and steak and needed a quick hearty side to serve with dinner. I grabbed a few of my favorite ingredients and mixed together a Hot CousCous Salad. Hearts of palm was actually on sale at the grocery store, score! I love adding them to my salads.

Hot CouCous Salad

Ingredients:
3 c. cooked CousCous, 1 zucchini, 10 cherry tomato, 3 hearts of palm, 1 c. Feta, 3 Tbsp. EVOO, 1 Tbsp. lemon juice, 1 tsp. dried oregano, 1 tsp. dried parsley, 1 tsp. marjoram, 1 clove of garlic

Directions:
Cut zucchini in half lengthwise and grill. Dice zucchini and add to bowl. Slice cherry tomatoes in half. Slice hearts of palm. Mince garlic. Combine all ingredients in bowl, serve hot.

*I ran out of cherry tomatoes, so I diced a medium tomato.