Tabouleh is a traditional middle-eastern salad. It makes for a great side dish and can be made a few hours in advance so it's perfect for a bbq or picnic. I also love it as a light lunch tucked into a pita...delicious! It's fresh tasting and healthy and a great way to use up your garden vegetables and herbs during the summer.
*adapted from cousin Kiki's recipe
Ingredients: 1/2 cup bulgur about 3/4 cup water (enough to cover bulgur) 5 cups parsley leaves, stems removed, washed and dried 2 tomatoes 3 green onions 1 bell pepper ( I like yellow, but green or red is good too) 1 diced cucumber (optional) 1 large clove garlic, minced (optional) 4 large fresh mint leaves, finely chopped (optional) 4 tbsp olive oil 3 tbsp freshly squeezed lemon juice 1 tsp salt
Directions: -place bulgur in a small bowl and cover with water, set aside until all water is absorbed, about 30 minutes -finely chop the parsley and tranfer to a serving bowl -dice tomatoes, green onions, pepper and cucumber (if using) and add to bowl -add bulgur and remaining ingredients and toss together to blend well -cover and refrigerate until ready to serve
Why have beer straight out of the bottle when you can enjoy it ice cold as an ice pop! I came across this recipe recently while on Stumbleupon and thought I'd share this fabulous find with all of you because it's such a great idea for a summer party! I can't wait to give it a try!
...for instructions on how to make these pops please go to the link below, which will take you to the Bakers Royale blog (check out some of the other recipes while you're there...they are great!)
Some time ago while in the USA I came across a prepared spinach hummus dip. I didn't buy it or try it but the idea of it stayed with me. It doesn't seem to be available here in Canada as of yet, leaving me no choice but to try and create my own home-made version. I used my standard hummus recipe and started by simply adding some fresh spinach leaves to it to see where that would take me...incredibly the flavour did not change at all, it still tasted like regular hummus?!! I decided to add a bit of feta and some olives just to play with the flavour a bit and make it different.The result...an excellent and healthy dip that can be made in 5 minutes!
1-19oz can chickpeas, drained with liquid reserved
1/4 cup of the reserved chickpea liquid
juice of 1 lemon
1 1/2 tbsp tahini paste
good pinch of kosher or sea salt (or 1/4 tsp table salt)
good grinding of fresh black pepper
1/3 cup olive oil
-in a small food processor bowl add all ingredients except olive oil and puree until mixed
-add olive oil and whirl until creamy, adding more oil if necessary to reach desired consistency
-transfer to a serving bowl, with a knife swirl a well around the top of the hummus and drizzle with a bit of olive oil and crumble a bit of feta over the top
*serve with pita chips or cut up veggies for dipping