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: red onion
South-of-the-Border Salad (Perdue)
This is the side dish suggestion for “Southwestern Lasagna”. 2 tablespoons red wine vinegar¼ teaspoon chili powder1/8 teaspoon ground cumin¼ teaspoon sugar¼ teaspoon salt1/8 teaspoon ground black pepper4 tablespoons olive oil1 large red bell pepper, thinly sliced½ cup diced red onion2 avocados, peeled and diced Romaine lettuce leaves In a mixing bowl combine vinegar, chili… Continue reading South-of-the-Border Salad (Perdue)
Avocado Salad (Perdue)
The salad suggestion for the Purdue recipe, Green Chili Cheeseburgers. I have left the words salsa in scare quotes to give the flavor of how old this recipe must be. 1 tablespoon fresh lime juice1 tablespoon “salsa”½ teaspoon sugar¼ teaspoon ground cumin¼ cup olive oil2 ripe avocados, peeled and diced1 small red onion, sliced thinly… Continue reading Avocado Salad (Perdue)
Chicken Salad Niçoise
We found this recipe inside the package of the Purdue Soup & Stew Hen we bought at the supermarket, during the time when Purdue was introducing more-matured hens that would be better for long, moist cooking than for roasting. The recipe is printed on a flexible plastic index card with a tab in the top… Continue reading Chicken Salad Niçoise
Ranchero Pork
1 can (14 ounces) Old El Paso Mild Red Enchilada Sauce1 can (4 ounces) diced green chilies3 ½ pound bone-in pork shoulder, well trimmed1 medium red onion, sliced¼ cup lime juice½ cup chopped fresh cilantro corn tortillas Mix enchilada sauce and chilies in 4 quart or larger slow cooker. Add pork; spoon sauce over top.… Continue reading Ranchero Pork
Roasted Vegetables and Chickpeas
I have never made this recipe before, even though I liked well enough to copy it to 3" x 5" card. My inaction is partly the fault of my filing system – physical cards and a physical box. I am hoping, once I have all the recipes digitized, but I’ll be able to find all… Continue reading Roasted Vegetables and Chickpeas
Mock-a-molé, or Green Pea “Guacamole”
Based on “mushy peas”, that they serve alongside Fish and Chips in the U.K. I came up with this for someone who’s a low-fat Vegan – avocados are too full of fat for her. 8 ounces dried split peas½ teaspoon baking sodajuice of 1 lemonjuice of 1 lime2 cloves garlic¼ teaspoon salt¼ teaspoon pepper½ of… Continue reading Mock-a-molé, or Green Pea “Guacamole”
Recipes out of the Blond Box 