Tabbouleh is that Middle-Eastern salad made from coarse cracked wheat and finely-chopped vegetables, seasoned with olive oil and lemon. I usually buy it already made, but this recipe caught my eye. It comes from the beautifully-written food article out of the Israeli newspaper, Ha’aretz, Tabbouleh by Night, Tabbouleh by Day: Recipes That Honor the Ancient… Continue reading Galilean Tabbouleh
Tag: fresh parsley
Quick Cassoulet
I’ve never had slow cassoulet, and all the of the essentials of the dish are right here. It is dead simple and tastes so good. 2 cans (16 ounces each) white kidney (cannellini) beans , drained3 tablespoons olive oil2 cups chopped, fresh tomatoes6 shallots, sliced2 cloves garlic, minced2 tablespoons chopped parsley½ pound sweet Italian sausage… Continue reading Quick Cassoulet
Turkey Noodle Soup
I really like soup. The smell of hot soup on a cold day, with some noodles, is one of my favorite welcomes. I have fond childhood memories of coming home from school and finding that my grandmother had cooked some pastina or acini di pepe pasta (and yes, I’m Italian) in chicken broth which I… Continue reading Turkey Noodle Soup
Linguine with Shrimp and Pesto
This must’ve come from a TV show profiling a particular chef. I don’t see how I could do the steps in order while the linguine is cooking, being sure to be done with everything else before draining the linguine. I would have to set it up with all measuring and prep work such as peeling… Continue reading Linguine with Shrimp and Pesto
Wisconsin Five-Cheese Bake
http://allrecipes.com/recipe/103088/wisconsin-five-cheese-bake/ We made this the other night for my choir’s meeting and potluck. It smelled really good while it was baking, and my spouse remarked how, especially with the 3 Italian cheeses, parsley, Italian seasoning, and garlic salt, this was very much an Italian mac & cheese. At the potluck, there was a wide variety… Continue reading Wisconsin Five-Cheese Bake
Roman Rice and Beans (Diet for a Small Planet)
Frances Moore Lappé, the author of Diet for a Small Planet, comments:“This dish has been one of my family’s favorites from the first edition. With a green salad and Italian bread it is a satisfying meal. (It’s great for serving to large gatherings too.)” Have ready:¾ cup dried beans (peas, kidneys), cooked (about 2 cups)2… Continue reading Roman Rice and Beans (Diet for a Small Planet)
Broccoli Cheese Soup (McCartneys)
This came from our local McCartneys supermarket, a company that was in Oklahoma when I was. It was a good supermarket, great service, and all items packed by store employees into your bags. Then you drove around to where all you had to do was open your trunk and they would put the bags into… Continue reading Broccoli Cheese Soup (McCartneys)
Garbanzada (Goya)
I also have a vegan garbanzada recipe that uses Soyrizo, a textured vegetable protein seasoned like chorizo. This one just uses chorizo. Either way, you wind up with a garlicky, spicy chickpea dish. Whether it’s real chorizo, which is made up of all kinds of meat odds and ends, or whether it’s seasoned soy, it… Continue reading Garbanzada (Goya)
Garbanzada with Soyrizo
I also have a more traditional garbanzada recipe that uses chorizo. Either way, you wind up with a garlicky, spicy chickpea dish. Whether it’s real chorizo, which is made up of all kinds of meat odds and ends, or whether it’s seasoned soy, it is seasoning that’s important. 1 package (12 ounces) Frieda’s Soyrizo1 small… Continue reading Garbanzada with Soyrizo
Creamy Vegetable Soup with Parsley Dumplings
For soup:3 cups water or broth2 medium onions, chopped2 celery stalks, diced2 cups fresh or canned tomatoes, cut up and including juice2 carrots, sliced2 potatoes, diced1 – 2 cups other vegetables For thickening the broth:½ cup butter½ cup whole wheat floursalt and pepper to taste For dumplings:2 cups whole wheat flour3 teaspoons baking powder1 teaspoon… Continue reading Creamy Vegetable Soup with Parsley Dumplings
Recipes out of the Blond Box 