Lebanese Tabouli Recipe

Tabouli is a Middle Eastern dish that originated in the mountains of Lebanon and Syria. It is generally served cold, as part of a mezze platter. I love make a large bowl of tabouli and enjoying it on a picnic during the hot summer months. 

lebanese tabouli

Seattle has experienced a bit of a heat wave over the past few weeks, making it impossible to use your oven. Okay, according to the National Weather Service what we have experienced would not  be consider a heat wave; but it sure feels like it to me. Did you know that most homes in the Puget Sound do not have central air conditioning? Well neither did I. It was on a 90 degree afternoon in July that I discovered our condo did not have air conditioning.  Along with the rest of the city, we went to Bed, Bath and Beyond to purchase a cooling device.

Using ripe but firm tomatoes is important, to ensure they are able to hold their shape 🙂 In the Lebanese version of this dish, there is more parsley than bulgur wheat. Ratios vary across the region. Feel free to put your own spin on this favorite! 

 

Tabouli
Author: 
Prep time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 3 cups curly parsley leaves, stems discarded
  • 2 cups diced tomatoes
  • 2 tablespoons fresh mint, chopped
  • 1 cup chopped green onions
  • ½ cup fine bulgur wheat
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • Romaine lettuce, for serving
Instructions
  1. Make dressing by combining lemon juice, olive oil, salt and pepper.
  2. In a medium size bowl, pour dressing over the bulgur wheat in order for it to soften.
  3. Using a food processor, pulse parsley until fine.
  4. In a large bowl, mix together parsley, tomatoes, mint and green onions. Toss with bulgur wheat.
  5. Serve with romaine lettuce.
  6. Enjoy 🙂

 

tabouli

 

 

 

 

 

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Blueberry mango muffins

After our fun, blueberry picking adventure, I was left with a ton of blueberries. Using many of the berries in my mini blueberry pies (http://amandaskitchen.co/2014/07/05/blueberry-pie/), we still had an overwhelming about of berries. I love a good blueberry muffin, but those get boring. I found some beautiful mangoes at the local grocer and decided to pair them with the blueberries in a muffin inspired by the flavors of the tropics. The streusel topping is the icing on this cake! These muffins are so large and delectable, they remind me of something from a bakery.

Don’t like mangoes or blueberries? Feel free to substitute for your favorite summer fruits.

 

Here is my recipe:

Makes 1 dozen large muffins

 

Ingredients:

For the muffin

1 3/4 cups all purpose flour + 1 tablespoon flour

3/4 cup white sugar

1/2 teaspoon salt

2 1/2 teaspoons baking soda

1 egg

1 teaspoon vanilla

1/2 cup vegetable oil

1/2 cup milk

1 cup fresh blueberries

1 cup mango, diced into small cubes

3 tablespoons sweetened coconut flakes

blueberry mango muffins

For the streusel topping

1/2 cup flour

1/3 cup brown sugar

1/4 cup butter, at room temperature, cubed

3 tablespoons sweetened coconut flakes

muffin

Procedure:

Preheat oven to 375 degrees.

1. Mix together 1 3/4 cup flour, sugar, baking soda and salt. Mix in oil, milk, egg and vanilla. DO NOT OVER MIX, unless you want tough flat muffins.

2. Toss blueberries in 1 tablespoon flour. This will help them to be evenly dispersed throughout the muffin and not sink to the bottom. bb muffin 3

3. Gently fold in blueberries, mangoes and coconut.

4. Line muffin tin or spray with non-stick cooking spray. I found these fun liners at Target. paper liner5. Using an ice cream scoop, distributed batter into the muffin tin.

6. Time to make the yummy topping! Using a fork, mix together the flour, sugar, butter and coconut flakes, until it crumbles. Sprinkle on top of the muffins.

7. Bake on the middle rack, in the preheated 375 degree oven for 20-25 minutes.

8. Enjoy 🙂

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Mango Arugula Salad

Looking for a delicious summer salad? This mango arugula salad topped with cilantro lime vinaigrette is a must! The sweetness of the mangoes and tomatoes compliments the peppery flavor of the arugula so well. Want to make this a meal? Top with your favorite grilled chicken or shrimp!

 

Here is the recipe:

 

Ingredients:

2 ripe mangoes, cubed

1 cup tomato, cubed (One medium tomato is ≈ 1 cup)

1/2 diced red onion

5 cups arugula

 

1 tablespoon chopped cilantro

1/4 cup fresh lime juice

2 tablespoons Extra Virgin Olive Oil (EVOO)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

 

1/4 cup toasted walnuts

2 tablespoons crumbled goat cheese

 

Procedure:

1. Prepare vinaigrette by combining lime juice, chopped cilantro, extra virgin olive oil, salt and pepper.

2. Mix together mango, tomato and red onion in a small bowl. Pour vinaigrette over the mixture.

3. Arrange greens on plate and top with mango tomato mixture, goat cheese and walnuts.

4. Enjoy!

 

*Don’t like arugula? Substitute spinach or mixed greens.

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Avocado Hummus

Avocados are delicious. But when combined with chickpeas, in a smooth hummus blend.. they are out of this world!

Hummus is a traditional Middle Eastern side dish, made of smashed chickpeas, tahini, garlic and lemon. It is high in iron and vitamin C. It is also a good source of protein and fiber, making it a great side to any meal. Hummus is always served with pita bread. Refer to my next post for a very easy pita recipe!

 

IngredientsThis recipe makes approximately 3 cups of hummus.

Ingredients:

1 15oz can of chickpeas

2 medium ripe avocados

2 cloves of garlic

2 tablespoons tahini

4 tablespoons lemon juice

2 tablespoons parsley (more for garnish, if desired)

1/2 tablespoon salt

1 teaspoon ground cumin

Fresh ground pepper

Crushed red pepper flakes

EVOO

 

Procedure:

1. In a food processor, pulse together chickpeas, tahini, lemon juice, garlic, parsley, salt, cumin and black pepper until smooth. Add in avocado and pulse until smooth.

2. Top with EVOO, parsley and red pepper flakes. Serve with pita bread!

3. Enjoy!

 

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Blueberry Pie

Today was a beautiful day in the Puget Sound, meaning it could only be spent  outdoors. Wish such lush land and all the rain, there are many farms, even in the cities. We decided to go to a local blueberry farm! blueberries

 

With the pulp berries we picked, I decided to make mini blueberry pies 🙂

blueberries

 

Makes two individual pies

Ingredients:

For pastry:

1 cup all purpose flour

1/2 teaspoon salt

1/3 cup vegetable shortening

2 to 3 tablespoons cold water

1 beaten egg

 

For the filling:

1 1/2 cups blueberries

1/3 cup sugar

1/4 cups all purpose flour

1/4 teaspoon cinnamon

2 teaspoons lemon juice

1 teaspoon sugar in the raw (optional; to top pastry)

 

Procedure:

1. Preheat oven to 425 degrees.

2. To make the pastry mix the flour and salt in a bowl. cut in the shortening, using a pastry blender or criss-crossing two knives, until mixture look like a bowl of small particles. It should look something like this:

pie

3. Sprinkle cold water over mixture until pastry leaves the side of the bowl.

4. Gather the pastry into a ball. Turn over onto floured surface and shape into a flattened a round. Place in refrigerator to firm up (this will also help make an extra flaky pastry).

5. While the pastry is in the refrigerator, make the filling. Combine all ingredients.

6. Roll chilled pastry on a lightly floured surface. Use a large cutter, to cut out 4 piece. On two of the pieces, using a small cookie cutter, cut out a small shape, in order to release steam (these will be the tops).

7. Spoon filling onto the two bottom pastry pieces. Top with second pasty and use a fork to crimp the edges together.

8. Brush pastry with beaten egg. Sprinkle Sugar in the Raw on top of pastry. Bake in preheated oven for 35 minutes or until golden brown.

9. Enjoy!

I had mine with vanilla ice cream! blueberry pie with icecream

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Balsamic Chicken with Red Kale Hash

This light chicken recipe is packed with flavor! A delicious and easy summertime dinner recipe 🙂

 

Makes 4 servings

Ingredients:

4 skinless, boneless chicken breasts

4 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon tomato paste

1 tablespoon mustard

2 ears corn

1 bunch red kale, chopped

1 large pealed potato, diced into 1 inch cubes

1 medium yellow onion, diced into 1/2 inch cubes

Salt and pepper

 

Process:

1. Preheat cast iron grill pan and placed corn on. Cook on all sides and remove from pan. Allow to cool and cut kernels off.

2. Whisk vinegar, 2 tablespoons olive oil, tomato paste and mustard in a bowl. Pour over chicken breasts. Cook chicken breasts on preheated grill pan on medium heat. To achieve “perfect” grill marks, cook chicken at 10 o’clock and then move to 2 o’clock. then /

3. Meanwhile, in a skillet, cook potatoes and onion in remaining 2 tablespoons oil on medium high heat. Add red kale, let wilt. Add corn kernels. Season with salt and pepper.

4. Remove chicken from heat and serve on bed of the hash.

5. Enjoy!

 

 

 

 

 

*This recipe inspired in part by “weeknight cooking” feature in Food Network Magazine in the June/July 2014 edition.

 

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Peach Dream

If you’re looking for a light, delicious dessert which uses one of the best ingredients that summer has to offer,  then this Peach Dream recipe is for you!

 

Makes 4 servings

Ingredients:

1 cup old fashioned rolled oats

1/2 cup almond slices

1 teaspoon pumpkin spice blend (cinnamon, nutmeg, allspice and ginger)

2 tablespoons honey

1 tablespoon butter

2 juicy peaches

4 tablespoons room temperature mascarpone cheese

Mint for garnish (optional)

 

Process:

Step 1. Mix the rolled outs, almonds, pumpkin pie spice and honey together and spread evenly onto a baking sheet.

Step 2. Place into a preheated 350 degree oven and bake until golden brown. Approximately 7-10 minutes. Remove and left cool.

Step 3. Melt butter on cast iron grill pan and place halved and pitted peach flesh side down. Cook until the peach is soft (but not too soft) and begins to caramelize. Approximately 7-10 minutes. Remove from heat.

Step 4. Scoop mascarpone into peach center (I used a small ice cream scoop to create a dome shape) and top with granola and mint.

Step 5. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

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