Thursday, May 22, 2014
You know I love me some grain-based salads!! And Tabbouleh just happens to be at the top of the list. When I saw this recipe in Cusine at Home Magazine, I knew I had to make it.....the portobello mushrooms just took it over the edge! This bulgar salad was very filling....the mushrooms added a "meaty" flavor to the dish. I served this with pita bread and sides of hummus and tzatzkiki sauce. Enjoy!
1 cup dry quick-cooking bulgar
1 10oz tub of grape tomatoes, halved
1 seedless cucumber, chopped
1 15oz can chickpeas, drained and rinsed
1 cup chopped fresh parsley
1 cup sliced green onions
1/2 cup chopped fresh mint (do not omit the mint- it is excellent!)
1/2 cup pitted and sliced kalamata olive (optional)
1 red bell pepper, seeded and chopped <this was my own addition>
Zest of 1 lemon
1/2 cup fresh lemon juice <I used four large lemons>
1/2 extra virgin olive oil
2 Tbl minced fresh garlic <I used 1 Tbl>
Salt & Pepper to taste
4 large portobello mushrooms <I only used two>
1/2 cup crumbled feta cheese
Preheat the oven to 425F
Cook bulgar according to package directions; transfer to a baking sheet and chill.
Combine tomatoes, cucumbers, chickpeas, parsley, green onions, mint, olives (if using), red bell pepper, and chilled cooked bulgar; toss with vinaigrette and chill until ready to serve.
To make vinaigrette whisk together lemon zest, lemon juice, olive oil, garlic and salt & pepper. Save aside a tablespoon or two to brush on top of the mushrooms (this depends on how many mushrooms you are using- since I only used two, I only held out 1 Tbl of the vinaigrette).
The recipe directions calls for you to grill the portobellos. I just put them in the oven (easier than heating up the grill). Brush both sides of the portobellos with the reserved vinaigrette and season with a pinch of salt and pepper. Cook in a 425F oven for 10 minutes.
Slice mushrooms into 1/2 thick strips and serve on top of the Tabbouleh salad. Sprinkle with feta cheese. Enjoy!
Sunday, May 18, 2014
These cookies are super quick, super cute and super easy!!! This is the perfect recipe for a novice baker or when the kids ask to help make cookies. Enjoy!
1 16 oz box Funfetti Cake Mix
1 teaspoon baking powder
1 teaspoon vanilla
1 stick of butter, room temperature
2 large eggs
1/4 cup sprinkles (this is optional because there are already sprinkles in the Funfetti mix, but, it's fun for the kids to add extra sprinkles to their cookies)
Pre-heat oven to 350F
In a medium bowl, combine the vanilla, butter, and large eggs; mix well. Stir in the baking powder and cake mix. Add the sprinkles, if using, and stir in gently. Drop by spoonful onto an ungreased cookie sheet. Bake for 10 minutes; do not over-bake. Once you take the cookie sheet out of the oven, let the cookies sit on the pan a few minutes. Cool on a wire rack. This recipe made around 20 cookies. It can easily be doubled.
Saturday, May 10, 2014
I am seriously obsessed with this Thai Peanut Butter Sauce my friend, Christine, shared with me. I have tried so many peanut butter sauces at home and they never quite measure up to the ones I eat in restaurants. This recipe is the exception! It is perfect.....it is delicious....it is exactly what I have been striving for at home in my kitchen. Thank you for letting me share your masterpiece with the world, Christine!!
The BEST Thai Peanut Butter Sauce:
1/4 cup peanut butter <I have also used almond butter with delicious results>
2 Tbl soy sauce <I have also used tamari>
2 Tbl rice vinegar
1 Tbl honey
2 Tbl sesame oil
2 Tbl garlic, chopped
2 Tbl fresh ginger, grated*
2 tsp Sriracha
1/3 cup water
*I must admit I have omitted the ginger before and the dressing is still incredible without it.....it is excellent with ginger, of course, but, if you don't have it (or don't like it) and are in a pinch, the sauce will still turn out great....
Mix all ingredients together until full combined. Done.