tabouli

http://www.foodnetwork.com/recipes/diners-drive-ins-and-dives/tabouli-recipe/index.html

Recipe courtesy Nassif Grayeb at Falafel’s Drive-In, San Jose, CA

Show: Diners, Drive-ins and DivesEpisode: Totally Fried

Rated: 3 stars out of 5Rate itRead users’ reviews (9)

• Filed under: Grains, Wheat, Grains, Vegetables, Cucumber,
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• RECIPE
• RATINGS & REVIEWS(9)

• Prep Time:

  10 min

• Level:

  Easy

• Yield:

  8 servings

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Ingredients

• 1 cup water
• 1 cup fine cracked wheat
• 1 cup minced fresh parsley leaves
• 1/2 cup minced fresh mint leaves
• 1/2 cup finely chopped yellow onion
• 3 tomatoes, diced
• 2 cucumbers, seeded and diced
• 3 tablespoons olive oil
• 3 tablespoons lemon juice, or to taste
• 1 teaspoons sea salt

Directions

In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy.

 

RESTAURANT RECIPEThis recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.

 

roasted beet and olive salad w orange and mint

6 beets (red and golden if possible) cooked in foil at 400 F (about an hour), cooled, peeled, diced

3 tbs extra virgin olive oil

3 tbs white balsamic vinegar

2 cloves garlic, diced

1tbs salt

1/2 tbs black pepper

1/4 tbs allspice (maybe 1/2tbs)

1 cup oil-cured olives (i used green and black- pitted would be better)

1 navel orange, sliced in small triangles

2-3 tbs fresh mint leaves

i added 1/2 cup walnuts for protein

whisk ‘dressing ingredients’, assemble salad, let marinate. eat

Carrot, sunflower seed, and blueberry salad

7. Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.

Sweet Potato and Carrot Soup with Cardamom

1.5x the spices

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground cinnamon
• 1 pinch cayenne pepper
• 1 (14 ounce) can chicken broth
• 2 cups water
• 2 large sweet potatoes, peeled and diced
• 3 carrots, peeled and chopped
• Salt and pepper to taste

Directions

1. Melt the butter in a large saucepan over medium-high heat. Stir in onions, and cook until golden brown, 5 to 7 minutes. Season with cardamom, turmeric, ginger, pepper flakes, cinnamon, cayenne; cook until fragrant, about 1 minute.
2. Pour in chicken broth and water; add sweet potatoes and carrots. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, 25 to 30 minutes. Remove from heat, and puree in batches until smooth.

Roasted sweet potatoes with curried yogurt

• Nonstick vegetable oil spray
• 2 8-ounce red-skinned sweet potatoes (yams), halved lengthwise
• 1 teaspoon extra-virgin olive oil

• 1 teaspoon curry powder
• 1 cup plain nonfat yogurt
• 1 plum tomato, seeded, chopped
• 2 tablespoons chopped fresh cilantro
• 2 green onions, chopped

Preheat oven to 400°F. Spray small baking sheet with nonstick spray. Drizzle cut sides of sweet potatoes with 1 teaspoon olive oil. Place potatoes, cut side down, on prepared sheet. Roast until tender and brown, about 30 minutes. Cool to room temperature.

Stir curry powder in small skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Mix nonfat yogurt, tomato, fresh cilantro, and curry powder in small bowl. Season to taste with salt and pepper. (Roasted sweet potatoes and yogurt topping can be prepared 2 days ahead. Cover separately and refrigerate.) Serve sweet potatoes cold or at room temperature topped with chilled yogurt topping and chopped green onions.

Read More http://www.epicurious.com/recipes/food/views/Roasted-Sweet-Potatoes-Topped-with-Curried-Yogurt-106122#ixzz0f9athIH5

Mexican Bulgur and Vegetable Salad

light and filling. works as main course.

yield: Makes 8 (side dish) servings

active time: 40 min

total time: 1 hr

Ingredients

• 1 cup boiling-hot water
• 1/2 cup coarse bulgur
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1 teaspoon ground cumin
• 3 large plum tomatoes, seeded and cut into 1/4-inch dice
• 1 cup diced (1/4-inch) cored seedless cucumber
• 1 cup diced (1/4-inch) peeled jicama
• 2 cups chopped cilantro
• 1/2 cup chopped mint leaves
• 3 tablespoons pine nuts, lightly toasted

Preparation

Pour boiling water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour.

Drain bulgur in a sieve, pressing to remove any excess liquid, and transfer to a large bowl. Add lemon juice, oil, cumin, and 1/2 teaspoon salt and toss well. Stir in remaining ingredients. Season with salt and pepper and serve at room temperature.

http://www.epicurious.com/recipes/food/views/Mexican-Bulgur-and-Vegetable-Salad-239694#ixzz0f9aBmf0X

Gnocchi with wild mushroom sugo

made this for thanksgiving for the vegetarians. scratched a gnocchi craving. pricey meal, but delicious and decadent. Did not save well.

• Cook Time:

  1 hr 5 min

• Level:

  Difficult

• Yield:

  4 servings

Close

Times:

Prep

30 min

Inactive Prep

40 min

Cook

1 hr 5 min

Total:

2 hr 15 min

//

Ingredients

For the gnocchi:

• 2 pounds russet potatoes
• Coarse salt
• 4 egg yolks
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon salt
• Pinch freshly ground black pepper
• Pinch freshly grated nutmeg
• 1 to 1 1/4 cups unbleached all-purpose flour, plus more for dusting or use store bought gnocchi (1 pound fresh or frozen)

For the sugo:

• 1/3 cup extra-virgin olive oil
• 4 cups mixed wild mushrooms, finely chopped (from about 3/4-pound mushrooms)
• Salt and freshly ground pepper
• 1 tablespoon chopped garlic
• 1 teaspoon minced fresh rosemary leaves
• 1 tablespoon minced shallots
• 1/2 cup tomato puree (from fresh or canned peeled tomato)
• 1/4 cup red wine
• 1/2 cup chicken broth or water
• 1 generous tablespoon unsalted butter
• 1 tablespoon minced fresh parsley leaves
• Parmesan

Directions

For the gnocchi:

Preheat oven to 375 degrees F.

Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. You should have about 4 cups.

In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist, it should be soft but shouldn’t stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces.

Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes, a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, and then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes before cooking.

For the sugo:

Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don’t stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm.

Bring a large pot of salted water to a boil. Add the gnocchi. They are usually done about 2 minutes after they float to the surface, but test 1 to be sure. Lift them out with a skimmer and transfer to a large platter. Pour the warm sauce over the gnocchi. Grate Parmesan over the top and serve immediately.

Black Bean Chili with Butternut Squash and Swiss Chard

this was very colorful, and healthier than your usual too-hearty vegetarian chili. also, no nasty barbeque sauce taste. from bon appetit via epicurious

yield: claims to make 4 servings-actually more like 8

active time: 45 minutes

total time: 45 minutes

Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like.

//

Ingredients

• 2 tablespoons olive oil
• 2 1/2 cups chopped onions
• 3 garlic cloves, chopped
• 2 1/2 cups 1/2-inch pieces peeled butternut squash
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 15-ounce cans black beans, rinsed, drained
• 2 1/2 cups vegetable broth
• 1 14 1/2-ounce can diced tomatoes in juice
• 3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.

http://www.epicurious.com/recipes/food/views/Black-Bean-Chili-with-Butternut-Squash-and-Swiss-Chard-234146#ixzz0f9RYG3Gx

Buckwheat crepes with goat cheese, spinach, barlet pear, and honey

a version of the brunch mike and i ate in montreal.

made the crepes using an epicurious recipe from bon appetit and buckwheat flour from a health food store:

yield: Makes about 12

//

Ingredients

• 1 1/4 cups buckwheat flour
• 3 large eggs
• 1/4 cup vegetable oil plus additional for skillet
• 3/4 cup nonfat milk
• 1 1/4 cups (or more) water
• 1/4 teaspoon salt

Place flour in medium bowl. Whisk in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.

Heat 10-inch-diameter nonstick skillet over medium-high heat; brush pan with oil. Add 1/4 cupful batter to skillet; tilt to coat bottom. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds. Using spatula, turn crepe over; cook 30 seconds. Transfer to plate. Repeat with remaining batter, stacking crepes between sheets of plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover; chill.

http://www.epicurious.com/recipes/food/views/Basic-Buckwheat-Crepes-357236#ixzz0f9QTvCp5

Top with:

goat cheese (trader joes or wegmans have many options, and they can help you pick a good one)

barlet pear  cut into slices, unpeeled

clover honey

wilted spinach

romantic, healthy, perfect!

Ratatouille

the best! although almost everything from moosewood is..this was cheap and colorful. best served with a warm baguette.

Servings: 4 people. double it.

Ingredients

3 Tb olive oil
4 med cloves garlic, minced
2 cups chopped onion
1 bay leaf
1 medium eggplant, peeled and cubed
1 1/2 tsp salt
1 1/2 tsp basil
1 tsp marjoram or oregano
1/2 tsp rosemary
1/2 tsp thyme
2 medium zucchini, cubed
2 medium bell peppers (I usually use red), seeded and cut into 1-inch chunks
1 14-oz can diced tomatoes (with juice)
black pepper
fresh minced parsley (optional)
sliced olives (optional)
fresh parmesan cheese, grated (optional)

Preparation

1. Heat olive oil in a deep pan. Add garlic, onion and bay leaf and saute over medium heat for about 5 minutes.

2. Add eggplant, salt and herbs and stir. Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft.

3. Add zucchini, bell peppers, black pepper, and tomatoes. Cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender.

Top with grated parmesan cheese and/or other goodies to serve.

Read More http://www.epicurious.com/recipes/member/views/RATATOUILLE-FROM-MOOSEWOOD-COOKBOOK-50049551#ixzz0f9PQveSF