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: lemon
White Beans with Tuna and Lemon
2 cups dry cannellini beans or white beans¼ cup olive oil12 large fresh sage leaves, chopped4 large garlic cloves, crushed¼ pound thinly-sliced pancettaOR prosciutto, chopped2 tablespoons lemon juice8 ounces fresh tunaOR8 ounces tuna packed in olive oil, drained½ teaspoon salt½ teaspoon black pepper Soak beans overnight in cold water to cover. Drain beans and rinse… Continue reading White Beans with Tuna and Lemon
Monday Pumpernickel (The Vegetarian Epicure)
When I was 18 and a member of my college choir, I was invited to a dinner party, joining with a group of my fellow singers at one member’s house. We sat around the table, and when the basket of warm bread was passed around, I took a piece and ate it with butter. It… Continue reading Monday Pumpernickel (The Vegetarian Epicure)
Rice with Green Chili Sauce (Diet for a Small Planet)
The recipe is part of a trio that belong in the Brazilian Evening menu in Diet for a Small Planet. 2 cups raw brown rice, cooked (about 4 2/3 cups)2 tablespoons olive oil1 onion, chopped3 cloves garlic, minced2 tomatoes, peeled, seeded, and coarsely chopped Sauce:1 tomato, peeled and seeded1 can (4 ounces) California green chilies,… Continue reading Rice with Green Chili Sauce (Diet for a Small Planet)
Mulligatawny Soup (Laurie Colwin)
Also see her recipe for Lentil Soup! I used to like reading Laurie Colwin’s column in my erstwhile subscription to Gourmet magazine. I loved her juxtaposition of recipes and autobiographical, home-centered stories. More and more, I found myself liking the person who was writing each chapter. It’s telling that I chose a similar format for… Continue reading Mulligatawny Soup (Laurie Colwin)
Aminah’s Crockpot Salmon
This is a really good, really simple recipe. Thanks to Aminah, who feared we did not eat enough fish in this household. She was right, and it’s partly because when it comes to cooking fish, we’re kind of… at sea. 1 package (12 ounces) baby spinach1 – 2 pounds of salmon fillet½ teaspoon ground black… Continue reading Aminah’s Crockpot Salmon
Crispy Baked Halibut (or in a pinch, chicken)
1 ¼ pounds fresh or frozen halibut steaks, cut 1" thick,OR4 boneless, skinless chicken breasts (about 2 pounds, total)2 teaspoons cooking oil¾ cup breadcrumbs2 tablespoons grated Parmesan½ teaspoon dried tarragon, crushed½ teaspoon paprikaa dash of ground black pepper lemon wedges Heat oven to 450°. Thaw fish, if frozen. Cut fish into 4 portions; pat dry… Continue reading Crispy Baked Halibut (or in a pinch, chicken)
Basa française (ShopRite)
See also Molasses-Glazed Halibut with Grilled Pineapple and Chili-Rubbed Salmon Steaks, the two other recipes from ShopRite in 2004. “Basa is a very mild, firm white fish. It is delicious whether grilled, roasted, baked, sautéed, deep-fried, or panfried. Try this French-style basa. Easy Recipe:1 pound basa fillets2 tablespoons vegetable oil½ cup flour2 eggs, beaten1 small… Continue reading Basa française (ShopRite)
Spring Greens and Roasted Chicken
2 ¼ pound supermarket-roasted chicken 1 package (5 ounces) mixed greens, approximately 8 cups2 cups sliced strawberries4 ounces Gorgonzola cheese, crumbled½ cup honey roasted cashews or peanuts1 lemon, halved3 tablespoons olive oil¼ teaspoon salt¼ teaspoon ground black pepper Remove skin from chicken. Shred the meat (you should have approximately 3 ½ cups. Place greens on… Continue reading Spring Greens and Roasted Chicken
Spring Greens and Roasted Chicken
2 ¼ pound supermarket-roasted chicken1 package (5 ounces) mixed greens, approximately 8 cups2 cups sliced strawberries4 ounces Gorgonzola cheese, crumbled½ cup honey roasted cashews or peanuts1 lemon, halved3 tablespoons olive oil¼ teaspoon salt¼ teaspoon ground black pepper Remove skin from chicken. Shred the meat (you should have approximately 3 ½ cups. Place greens on platter… Continue reading Spring Greens and Roasted Chicken
Recipes out of the Blond Box 