Mint and Parsley (out my kitchen door)
2 cups bulgur wheat (presoaked for 1 hr)
3 cups parsley, finely minced
1/4 cup mint, finely chopped
3 green onions, finely sliced
1/4 t pepper
1/8 t cumin
1/2 t salt
2 medium tomatoes, diced
3T lemon juice
3T olive oil
To presoak bulgur, place 2 cups bulgur in a bowl. Pour 2 cups water over bulgur and let stand for 1 hour. In a large bowl, using a wooden spoon, gently mix together all ingredients, except lemon juice and olive oil. Add the lemon juice, toss, and chill for 1 hr to blend flavors. Before serving toss again with olive oil.
This is great with pita bread. Sliced cucumbers, romaine, pita a tabbouleh make awesome sandwiches!
More fiber than a human needs.
I wanted to find another way to use the sweet potatoes I bought while in Amish Country and found this recipe off of allrecipes.com. I had red lentils and I’m a sucker for curry. I nixed the eggplant (we didn’t have any) and used mozzarella cheese instead of Romano with a sprinkle of parmesan (what we had in the fridge).
I loved it! My toddler loved it! My sweet potato hating husband loved it! The recipe makes a lot of topping so I saved what I didn’t need and made burritos for lunch with it later in the week.
It was a fun Monday night (last week). We played Toss Up. It’s a game that requires no skill or strategic prowess. You roll dice and play it safe or take risks. Easy. It’s a good 2 person game to play with a little guy around.
Toss Up. Owen likes to say "game" and "dice."
photo credit: womensnutritiontips.com
Run – don’t walk – to your local health food store and pick some up! I thought Quinoa was a grain, but found out recently that it is a relative of leafy green vegetables like spinach and Swiss chard. It’s an amino acid (protein) seed that has a fluffy texture and a somewhat nutty flavor when cooked. I’ve made quinoa and black bean burritos that turned out pretty good. Most recently I made this Peruvian Quinoa stew. PHENOMENAL!!
Note: for folks living in Richmond, Ellewood Thompson’s sells this little gem in bulk.
artichokes. garlic. tomato. pinenuts. basil. mmmm....
Emily and Jensen got us a cast iron skillet as a wedding present. Last night I used this recipe to make pizza in it. It turned out fabulous. I cheated and used the bread machine for the dough.
Ms. Jenn came over for dinner. Owen was thrilled! We pretended it was Monday night and watched Heroes and had pizza.
Owen loves Aunt Jenn.
Friday night we had some friends over for a impromptu game night. I made sweet potato quesadillas and Jena brought the margaritas. My folks are trying to cut more meat out of there diet so I thought I’d post this recipe as well. Don is not a big sweet potato fan like I am and he liked this. They were a hit all around.
Sweet Potato Quesadillas
1 1/2 cups onions (minced)
2 cloves garlic (minced)
Saute’ in large frypan in 1 T oil until translucent.
2 t dried oregano
1 1/2 t each dried basil, marjoram, chili powder
1 1/2 t ground cumin (optional, but recommended)
pinch of ground red pepper or to taste
Add and cook another minute.
4 cups sweet potatoes (cooked and smashed)
Add and heat through, frequently stirring to prevent sticking. Add salt and pepper to taste.
1 cup sharp cheddar cheese
Spread about 1/2 cup filling and 2 T cheese on half of each tortilla, leaving 1/2 inch border on the sides. Fold tortillas in half. Place on oiled (or foil) baking sheets. Brush tops with oil. Bake in preheated oven at 400F until brown, 15-20 minutes. Serve with sour cream and salsa.