What's Cooking? - Tabbouleh

My parsley turned into a massive bush this year. Healthy and abundant. Honestly it's the first time I tried growing it. I had no idea it was either so easy to grow, or perfectly suited to my horrible soil conditions. I also have an unbelievable abundance of tomatoes from only 12 plants. I have a tiny garden, so it was quite a shock, and the only reason I planted 12 was that last year we didn't get ANY tomatoes.

I was puzzled at what to do with the parsley, when my daughter reminded me of tabbouleh. There are almost as many variations on the recipe as there are spellings of the Bulgar wheat and tomato Middle Eastern salad.

I'm posting my favorite recipe, but in searching I've found - cracked wheat or quinoa instead of Bulgar wheat - mint instead of parsley or mint AND parsley - and the addition of cucumbers, which makes sense, but I've never tried or seen. I'm sure they are all yummy. Here's my version.

Tabbouleh

1 cup Bulgar Wheat
1 cup water
6 very ripe tomatoes
nice sized clump of fresh parsley (1/2 c chopped)
Chives or Green onions (1/2 c chopped)
1/4 cup olive oil
juice of 1 lemon or equivalent bottled
salt to taste

In a good sized bowl add the Bulgar Wheat. Add one cup boiling water and let sit until cooled. The wheat should be hydrated by the time it is cooled. Cut up the tomatoes in 3/4" to 1/2" cubes and add to wheat. Finely dice the parsley and add, and chop the Green onions and add.

Add the olive oil and lemon and stir gently to mix. Let this sit in the refrigerator for about an hour for the wheat to absorb the rest of the juices. Enjoy!

Caesar Salad Dressing

I know things are getting rough with the diets and all. How about a nice salad dressing to perk up your greens?

I love a good Caesar dressing, but this one has a bit less fat and is so tangy that you don't need too much. I replace the raw eggs with Egg Beaters or other egg substitute.

Great over just Romaine with croutons, or add some cooked Chicken breast for a yummy healthy dinner.


Caesar Salad Dressing

Egg substitute equivalent to 3 eggs
2 cloves raw garlic
3 oz anchovies or anchovy paste
1 1/2 t Worcestershire sauce
3/4 t dry mustard
14 t salt
1/4 t pepper
1/4 c lemon juice
1 pint salad oil (I use soy)
1/2 c Parmesan cheese

Mix egg substitute, garlic, anchovies, Worcestershire sauce, mustard, salt, pepper and cheese together in a blender until very well mixed and liquid. Slowly add oil and lemon juice alternating, until the dressing emulsifies (thickens).

What's Cooking? - Ramen Cole Slaw

I haven't had this in years. I absolutely love it, but so much sodium. I might just make it some day and eat a little bit and leave the rest for the family scavengers.

It was fun looking through my moms old recipe books. Three - Three ring binders full. She typed or copied all of the recipes and put them in plastic sleeves. Some recipes were mine. Made me proud that she liked a few of mine too.

The fun part was that Mom was dyslexic. Even more than I am. Recipes included ingredients like motzerella, jalpeona, and crotons and there were several recipes that called for port as the main meat. Guess she had a problem typing pork.

This is how we made the Chinese Ramen Cole slaw that was popular in the early 90's

Salad

1 large bag Cole Slaw mix
2 individual packages Beef Ramen Soup
1 cup chopped pecans
1 cup shelled sunflower seeds
2 bunches scallions chopped

Dressing

1/3 cup sunflower or safflower oil
2/3 cup cider vinegar
1/2 cup sugar
The 2 seasoning packages from the Ramen Soup

Mix all salad ingredients, leaving noodles till last. Mix all dressing ingredients well and pour over salad. Mix salad and dressing well. Break up noodle block and place over salad. Refrigerate. Toss noodles with salad about on hour before serving so they don't get too soggy, but have time to soften.

Trust me if you haven't had this yet, and you like Chinese food and cabbage, you'll be thanking me.