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By mlb, on May 28th, 2008%
Another vegetarian post? Why yes, yes it is, although, there’s a little bit of salmon at the end. It’s more of an omnivorous post. So, I have never been a huge fan of tabouleh but I may have to rethink that position after making this dish. The vinaigrette is really good…like get a straw good. I also have never used buckwheat honey before and I was surprised to find it easily at Fred Meyer. Has everyone been buying buckwheat honey but me?
This is a Bobby Flay recipe. It’s kind of crazy how many of his recipes that I have been making lately. I even watched a little Throwdown last night. Why? Why?
Anyway, to go with this awesome salad, we had some grilled salmon with a spiced yogurt. Super good also. See the end of the post for the spiced yogurt recipe.
Bulgur Salad with Green Onion Vinaigrette
3/4 cup . . . → Read More: Bulgur Salad with Green Onion Vinaigrette Plus Some Salmon
By mlb, on March 7th, 2007%
Ah, the first recipe from the most recent Eating Well — the one with the asparagus on the cover. Except there’s no asparagus in this one. It’s a Moroccan-influenced pork ragu. This even included a special trip to Pasta Works (which has kind of become my go-to place when I need an imported, out of the ordinary, ingredient). In this case it was preserved lemons.
This really cooks pretty quickly, so I guess it’s a cheater’s ragu as I think normally it’s something you would cook for hours and hours. You’d also, because of that, use tougher meat. But the pork chops the original recipe calls for and the cubes of pork tenderloin that I used, both are very tender and don’t need to cook for hours.
I changed a couple of things from the original recipe — added a bit more olive oil, sauteed the veggies, used tenderloin . . . → Read More: Pork! Pork! Sing the Praises of Pork!*
By mlb, on January 1st, 2007%
Here it is 2007 and it’s time to start eating healthy. Really. I mean it this time! So, it was very good fortune that the theme of this month’s Weekend Cookbook Challenge is stew. And it’s the perfect time of year around here for a warm and comforting stew. No snow, but our lows have been in the 30′s. Brrrrrrr.
Since I am thinking about low-fat, healthy meals right now (huh — good thing I won’t be posting about those homemade refried beans I made tonight until later in the week), I chose a vegetarian stew. Moroccan Style Chick Pea Stew from the cookbook, Fresh from the Vegetarian Slow Cooker by Robin Robertson. It’s chock full of chick pea, vegetables and spice. It makes the house smell so amazing. Also, it’s a very easy recipe to substitute ingredients. I had no carrots, green beans or peas on hand when . . . → Read More: Weekend Cookbook Challenge 12: Moroccan Style Chick Pea Stew
By mlb, on December 13th, 2006%
This is a recipe I found on Epicurious about a year ago, emailed it to myself and then forgot about it. While cleaning my recipe folder out last week I came across it. Good things happen when you tidy up your email folders, people!
While the lentil soup was good, the meatballs make it awesome. In fact, a great appetizer would be to whip up a batch of the meatballs and serve them with some cherry tomatoes, chunks of cucumber and kalamata olives. Oh, okay, throw in some feta cubes, the yogurt and flat bread too. You could also impale the meatballs, cucumber and olives on wooden skewers and pretend you are Sandra Lee (but, you know, with actually appetizing and edible food).
Epicurious says that this recipe is adapted from Wolfgang Puck, “Adventures in the Kitchen”.
Lentil Soup with Lamb Meatballs
This makes 8-10 servings, so halve . . . → Read More: Wolfgang Puck’s Lentil Soup with Lamb Meatballs
By mlb, on September 6th, 2006%
Yeah, I know, I typically have a title picture of the finished meal but I couldn’t resist this one — my little lamb meatballs. They were so photogenic and pretty. The recipe is from Mediterranean The Beautiful Cookbook. You know, one of those huge, over-sized books with all the pictures that make you want to take a vacation to all the locales photographed within the pages. I came across it at the Borders in Beaverton on clearance for…I think it was under $10. I couldn’t pass that up.
While paging through the book, this recipe was one of the first that really caught my eye. This soup combines the meatballs, yogurt, egg yolk, mint, onion, garlic and noodles — some of my favorite things. In addition, I added some spinach to the meatballs and some bell pepper and tomato to the soup. I also used more noodle-product than . . . → Read More: Tutmac Corbasi: Yogurt Soup with Lamb Meatballs & Noodles
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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