Tabouli/Tabouleh
1/2 C bulgar wheat
1/2 C boiling water
1 tomato squeezed, and diced
1 sm. Onion diced
1 sm cucumber, seeded and diced
1 bunch parsely, finely chopped (for this I prefer curly)
1/6 C olive oil
1/4 C lemon juice
1/2 tsp salt
1/4 tsp garlic powder
1/2 tsp dried oregano
dash of cayenne pepper (I usualy use 1/8-1/4 tsp)
pita bread, cut into wedges and baked (375-425 watch until toasted) with olive oil and crazy jane's salt or kosher salt.
Pour boiling water over wheat and let stand 1/2 to 1 hours. Combine tomato, cucumber, onion, and parsley in a salad bowl. Whisk together the olive oil, lemon juice, salt, garlic powder, oregano, and cayenne pepper. Combine the dressing and the bulgar wheat. Mix wheat mixture into vegetables. Serve with toasted pita wedges (toast by spraying olive oil on triangles and sprinkle with Sea Salt) or you can purchase pita chips now like, Stacy's Pita Chips. Or serve as a salad.
TZATZIKI
(Greek Yogurt & Cucumber Sauce)
4 C. plain yogurt
1 medium cucumber, peeled and coarsely grated
4 cloves garlic, minced
2 T. olive oil
1/2 t. dried dillweed
Salt & pepper to taste
additional olive oil for garnish
1. Please a piece of cheesecloth in a colander and pour in yogurt. Cover and refrigerate overnight or for several hours to drain off all water. Discard water.
2. Mix all ingredients together except the additional olive oil and chill. When ready to serve, drizzle olive oil on the top. Serve with pita chips and vegetables.
This is also the sauce for the following Kabobs!
Cucumber-Dill Marinade with Grilled Lamb Kebabs
Yield:
3 to 4 servings
INGREDIENTS
• 1 pound deboned leg of lamb, large dice
• 2 medium zucchini, large dice (green and yellow)
• 1 medium red onion, large dice
• Metal or wooden skewers (soaked in water for 30 minutes)
Marinade:
• 2 cups plain whole milk yogurt
• 2 tablespoons minced fresh dill
• 1 teaspoon ground coriander
• 3/4 teaspoon red pepper flakes
• 1/2 teaspoon white wine vinegar or juice of 1/2 of a lemon
• 1 teaspoon kosher salt
• Freshly ground black pepper
You'll need two large glass bowls. Place lamb in one bowl and veggies in the other. Divide marinade between the two bowls and gently toss to coat. Let marinate 30 minutes at room temperature. (Can be stored in refrigerator up to 24 hrs in advance.)
When ready to cook, heat a lightly-oiled grill pan over medium heat or use an outdoor grill. Remove lamb and vegetables from marinade, let excess drip off, and thread on skewers. Place skewers in pan and cook, turning to cook all sides, until lamb is medium-rare and vegetables are cooked through, about 6 minutes total. (You may have to do this in batches.)
Serve immediately over rice or with flatbread. Or roasted redskin potatoes (see recipe in this blog).
Marinade: In a medium bowl, mix together yogurt, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed. Serve with an assortment of vegetables for dipping.
Yield: 2 1/2 cups
Roasted Red Potatoes
3 lbs of redskin potatoes, depending on size, either cut in half or into quarters.
Place in a glass roasting dish and toss with EEVO (extra virgin olive oil), kosher salt and fresh ground pepper, garlic powder, and dried basil.
Roast at 425 degrees for about 25-35 minutes, until tender and browned.
Top with grated parmesan, and toss. Serve warm.
Sundried Tomato Dip with Cheese Tortellini
1 small jar or 1/2 cup of sundried tomatoes in oil (drain the oil)
1 cup mayo
1/3 C sour cream
4 tablespoons parmesan cheese
2 cloves of garlic
2 green onions
Mix ingredients the food processor, add salt and pepper to taste.
1 package of cheese tortellini from the refrigerator section of the market, cooked per package directions, then rinse with cold water drain and toss with EVOO so they don't stick.
