Tabouli with Beans and Rice

I've made so many variations to traditional, Mediterranean Tabouli, over the years and truly can't think of even one I didn't like or love. The original I was introduced to featured curly parsley, chopped tomatoes, bulgar wheat, green onion and garbanzo beans. This one went together quickly and made a lot!

In a big glass bowl, start by whisking together:

Dressing:

equal parts EVOO and lemon juice - about 1/2c each

salt, pepper, garlic powder - to taste

Add the following:

2 pkgs. COSTCO cilantro lime rice

- - microwave per pkg. instructions

2/3c hemp hearts

2 cans drained-rinsed beans
- - garbanzos, black, kidneys, cannellinis, etc.

Chop or slice, then add:
1 bunch Italian flat leaf parsley
1 bunch cilantro
3 Roma tomatoes
6-8 green onions
1/2 lg. bell pepper
4 mini English cucumbers

This travels well for a picnic or potluck and keeps in the 'fridge for several days, if it lasts that long 😉 . . . Lin

Cucumber, Carrot and Tomato - oh my

I don't blog everything I make, but this one needs to be out there somewhere in CyberLand!

Slice - chop the following:

2 mini English cucumbers

3 med. carrot - grated

1 Roma tomato

1/2 sm. onion

fresh ground black pepper

I made sriracha mayonnaise the other day. Today I used some of that plus a big splash of white Balsamic vinegar. I like it when something I make, that's bit outside the box of my experience, turns out well. It always leads to expanding my parameters with other ingredients. . .Lin

Cucumber-Tomato-Green Onion Salad

In a 12-16oz. jar with a lid, combine the following:

6oz. light red or white vinegar 

~ one, or two--for more depth of flavor

3oz. good quality EVOO

1-2t Roasted Garlic & Herb seasoning

1/2t finely ground black pepper

Shake well and warm this, in the uncovered jar, just a little to hydrate the herbs and blend the flavors.

Pour over these chopped vegetables about an hour before serving:

3 mini English cucumbers - rough peeled

4 green onions - white parts and greens

3 nice size Roma tomatoes

Toss a couple times before serving. This is great with heavier meats, to lighten things up. It's also just a nice healthy, easy-to-put-together salad. . .Lin

Salsa - Guacamole

Ahhh, I can tell it's heading toward warmer weather when I start craving this!

Make this right before serving.  It doesn't keep well, it's a mix and serve sort of thing.

Heat up 3 quarts of water to a simmer.  Drop the tomatoes in and gently stir them for about 30 seconds.  Drain and immediately put them in ice water.

Zest and juice the lemon, or a lime, into a medium bowl for mixing. Add your favorite salt-pepper, seasoning blend. Chop all the other ingredients shown, into the bowl. Peel and chop the tomatoes. Add them and ⅓c chopped kalamata olives and 2-3T of finely chopped jalapeño slices. Stir everything together and serve with your favorite chips.

You could also add a can of black beans and/or corn, rinsed and drained.

Today I decided to just keep it all fresh.  Be bold. . .have fun experimenting. . .Lin

Oven Roasted Roma Tomatoes

I found a great farm stand in West Duluth near the Riverside neighborhood where my Granddaughter and her family live.  I've bought beautiful corn, peppers, potatoes, onions there and this last time they were selling quart containers of mixed heirloom cherry and grape tomatoes!  Green, purple, orange, red, oh they're so beautiful and fresh!  I also bought these 7 perfect roma tomatoes that I decided to roast and probably freeze, later, for future sauces and soups.

Scrub the tomatoes then slice lengthwise about ¼" thick.  Layer in a big glass bowl and drizzle with good quality extra virgin olive oil and sprinkle with your favorite seasonings.

I used my Rosemary Seasoning and dry tarragon this time, but an Italian or Tuscan seasoning, dry garlic-herb, or chili-lime seasoning would be nice.  When they're well coated, arrange in a single layer on a parchment paper lined baking sheet.  Drizzle with the liquid in the bowl and bake at 300⁰ for about an hour.  They should be shrinking and darkening as the liquid evaporates and the sugars caramelize.  Reduce the oven temperature to 200⁰ for another 30-60 minutes.  Shut off the heat and let the slices dry overnight before using or storing.

I try to limit my intake of nightshade vegetables which are known to cause problems with inflammation in the body.  Nightshades are primarily tomatoes, eggplant, peppers and potatoes (not sweet potatoes though).  Additionally, peanuts, lentils, beans, wheat and other grains as well as the skin and seeds from cucumbers and zucchini are high in lectins, another inflammatory factor.  So, these days, I try to keep those foods to a minimum, but really savor them when I do include them in a recipe.

As I smell these roasting I'm thinking once the slices dry and get a bit leathery, I might chop and combine them with a little tomato (or basil) pesto, pine nuts or sunflower seeds, some heavy cream and fresh grated parmesan, (mushrooms? capers?) as a pink sauce over pasta.  Mmmm. . .  They can be packed tightly in a glass jar which is then filled with olive oil.  They'll keep this way, in the refrigerator for up to a month.  Or freeze them in a quart size zip type bag for future use in chili, soup or a slow-simmered red sauce.

Be Bold - Be Creative!  Happy Cooking! . . . Lin