Tabbouleh Salad

Tabbouleh is one of the most popular salads in the Middle East- and now I know why.  I had seen it on restaurant menus, but was never really sure what it was.  After I watched Ina Garten make it on the Food Network one day, I was inspired to make it myself.  This version is made with bulgur wheat, lemon juice, fresh cucumber, mint, parsley, and green onion.  Mixing in feta cheese at the end adds some saltiness (and deliciousness) but the flavors of everything combined are amazing.  This salad is so fresh and healthy- it will definitely become a regular on our spring and summer menus. 

A note about bulgur wheat- this was a new ingredient for us, but we both really liked it.  It is a grain that has a texture similar to quinoa or cous cous and it is slightly nutty in taste.  In this recipe it is soaked in lemon juice, water, and olive oil, which gives it a wonderful flavor.  The best thing about it is the nutritional value- it is high in protein, fiber, and vitamins and minerals.  Also, it's a lot cheaper than quinoa.

Ingredients:

1 cup bulgur wheat

1 1/2 cups boiling water

Juice of 2 lemons (about 1/4 cup)

1/4 cup olive oil

1 English cucumber, seeded and diced

1 red pepper, diced

1 cup thinly sliced scallions (green and white parts)

1/2 cup chopped mint

1/2 cup chopped parsley

4 oz crumbled feta cheese (we used feta with peppercorns)

Kosher salt

Directions:

Place the bulgur wheat in a large bowl.  Pour in the boiling water, 1 teaspoon salt, the lemon juice, and the olive oil.  Cover and let it sit at room temperature for about an hour until all (or mostly all) the liquid has been absorbed. 

We still had a little bit of liquid in ours, but the bulgur wheat tasted like it was fully cooked.  The lemon juice and olive oil really give it a great flavor.

 Next, stir in your chopped vegetables and herbs.  Mix to combine well.  Finally, add the crumbled feta cheese.  Taste to see if it needs more salt or pepper.

Refrigerate until ready to eat- it does taste better after it's had some time to let all of the flavors come together, but there's nothing wrong with digging in right away.  This is a great dish to bring to your summer potluck!  We had ours along side Cuban spiced pork tenderloin.  

Lamb Meat Balls

Lamb has a unique flavor that we happen to love- but it's on the expensive side so we don't buy it all the time.  When we do, we always get ground lamb because it's just easier not to screw up that way.  It's great in chili or shepherd's pie, but it's also delicious in the form of meatballs where you can taste the full flavor.  I rolled these up with some herbs and seasonings and then baked them to guarantee even cooking.  We served them over rice and a slightly sweet roasted vegetable stew and it was a perfect combination.  They would also be good inside pita or as an appetizer with some yogurt dipping sauce.  

Ingredients:

1 lb ground lamb

2 cloves garlic, minced (we ran out of garlic so I had to use garlic powder as seen in the pics but I would never recommend this over the real thing!)

3 tablespoons grated onion

1/2 teaspoon crushed fenugreek (this is an Indian spice that can be hard to find... you could substitute curry powder for some added flavor but they aren't really the same)

1 teaspoon cumin

1 egg

2 tablespoons chopped mint

1 tablespoon chopped parsley

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

Directions:

Preheat oven to 375 degrees F.   Combine all ingredients in a large bowl and mix thoroughly with your hands.  

Form into equally sized balls or ovals.  I kept mine pretty large but you can do them smaller if serving for appetizers- just adjust the cooking time.  

Place them in a baking dish and bake for about 40 minutes or until completely cooked through.  Because this time varies depending on the size of your meatballs and the real temperature of your oven, start checking them at closer to 30 minutes if they look done.  Very small-sized meatballs might only take 20 minutes.  Remove from oven when done, and immediately remove the meatballs from the dish.  They will have released a lot of fat and you don't want that to stick to them when you are serving. As I said above, there are many ways to serve these- choose your favorite and enjoy!

City Herb Garden

Spring came early this year... it hit 80 degrees for a couple days in March and recently it's been reaching the 70's on a pretty regular basis.  We realized suddenly it was past time to plant the herb garden!  We're lucky that we have a small outdoor space ("the cage") where we can keep some plants.  It doesn't get much sun, except for around the edges, so we have a couple long planters that line the border.  

We love having fresh herbs all summer long for so many reasons.  Just a small amount of freshly chopped herbs can enhance any dish- or any cocktail :)  It also saves a lot of money- you only take what you actually need for the dish instead of spending $2 on one herb at the grocery store and then only needing a few leaves or sprigs.  Granted, if you are making a huge batch of pesto you may not have enough basil from a small potted herb garden, but in general this will supply us for the entire summer.  Looking forward to using them in some new recipes!

Here are a few tips before you start your own potted herb garden: 

1. Try to find a place that gets some sun each day to place the plants, and rotate them every week to make sure they are getting even coverage.

2. Buy potting soil with nutrients.  Your plants need this since they aren't in the natural ground.

3. Instead of starting with seeds, buy starter plants.  Seeds take a really long time to get going so unless you have the patience, starter plants are the way to go.  We got ours on a 50% off sale at Home Depot!

4. WATER! You may not need to water them every day, but trust me... going a few days without water during the hot summer will make your plants look like the are about to wilt to death

5. Don't crowd the plants- they will get much bigger and need space.  Some need more than others so you may want to plant them in their own pot. 

6. Plant a variety- but only herbs you actually like and will use.  Some herbs go a long way (like rosemary) but others (basil, mint) can go pretty quickly.  So plant more than one of the herbs you think you will use the most.

7. Keep the labels in next to the plant if you are "herbally challenged"
8. Harvest often- this will promote more growth in your plants.  Plus, eating them is the best part! 
9. Speaking of eating... make sure you use them.  Fresh herbs are a great add-in at the end of your dish.
10.  Stay legal :)

What we planted this year:

- Thyme

- Spicy Oregano

- Rosemary

- Thai Basil

- Sweet Basil (2)

- Mint (2)

- Flat-leaf Parsley

It's not too late to start on your own herb garden to last your whole summer long!

Stuffed Grape Leaves

Ever since Sean came home with some leftover stuffed grape leaves from a Greek restaurant, I had been craving more of them.  The marinated grape leaves are soft but sturdy enough to hold the filling- a lemony rice and fresh herb mixture.  Once they are rolled up into little packages, you simmer them in chicken broth for an hour.  They can be served warm, room temperature, or cold.  This dish does take some time and effort during the rolling process, but the grape leaves are so tasty in the end it is well worth it.  They are great as a snack, side dish, or party food!  We found the grape leaves at our local grocery store (nothing fancy) in a jar in the olive section.

Ingredients:

20-30 large marinated grape leaves (you may need to discard some of the leaves that are torn or too small to wrap the rice)

1 small onion (or half of a large onion) finely diced

2 cloves garlic, minced

1 T olive oil

1 cup jasmine rice

1 1/2 cups unsalted chicken broth

1 1/2 t salt

freshly ground black pepper

Juice of one lemon

1 t lemon zest

2 T chopped fresh dill

2 T chopped fresh mint

4 cups chicken broth (for simmering the stuffed grape leaves)

 

Directions:

In a sauce pan over medium, heat the oil and add the onion with 1/2 t salt.  Saute for about 5 minutes.  Add the garlic and continue to saute for 3 minutes longer.  Next, add the rice and mix it into the onion mixture, toasting for a couple minutes.  Mix in the herbs.  Pour in the 1 1/2 cups chicken broth and the additional salt.  Simmer for about 15 minutes or until the rice is cooked through and all of the liquid has been absorbed.  Add the lemon juice and lemon zest and stir until well combined.  Taste for more salt and add the some freshly ground black pepper.

Remove the grape leaves from the jar and select the largest ones with the least amount of tears.   Lay one flat and place about 1 to 1 1/2 tablespoons of the rice mixture in the center.  Fold the edges over, like you are wrapping a burrito and line a wide bottomed pot or pan with the rolls, seam side down.

Slowly pour in the remaining chicken broth until the grape leaves are barely covered.  You may not need the entire four cups depending on how shallow your grape leaves sit in the pan.  Bring to a simmer over medium-low heat, covered.  Once the grape leaves are simmering, turn the heat to low and continue to simmer for about one hour.  This takes all of the toughness out of the grape leaves and melds the flavors together.

Carefully remove the grape leaves from the pot to serve.  They are best warm or room temperature, but can also be served cold.  Keep in the refrigerator for up to a week.

Apple-Curry Quinoa

This is my go-to recipe for quinoa as a side dish, and goes especially great with pork.  Apples and pork are a classic combo which is why I think this quinoa dish works so well with it.  The flavors of curry and mint add a unique twist, and the sweet agave nectar and crunchy almonds really round out the dish.  And best of all, it is healthy!  This is a really good alternative to your usual potato or rice side dish - it tastes great and everyone will be impressed by the amazing and fresh flavor combination.

Ingredients:

1 1/2 cups pre-rinsed quinoa

2 cups low-sodium chicken broth

1 t salt

2 T fresh lemon juice

1 T olive oil

1/4 t pepper

1 1/2 t curry powder

1/2 t cumin

1 T agave nectar or honey

2 T minced shallot

1/3 cup mint leaves, chopped

1 apple, diced into 1/2 inch pieces

1/4 cup chopped or sliced almonds

1/4 cup dried cranberries (optional)

Directions:

Bring the chicken broth and salt to a boil, and add quinoa.  Simmer, covered for 15-20 minutes until the liquid has been absorbed.  Fluff with a fork and leave covered until you are ready to add the rest of the ingredients.  In a small bowl, combine the lemon juice, oil, pepper, curry powder, cumin, agave nectar, and shallot.    Whisk this sauce together until it is well-incorporated.  

Pour over the quinoa and stir to combine.  Next, add the apple and mint, and finally the almonds and cranberries if using.  Mix well, taste for more salt, and serve hot or cold.