Tabbouleh

I have discovered this amazing Bulgur (cracked wheat) back in the late 80's which would be at least 30 years ago, and have been making it quite often.
It is originated from the Mediterranean/Middle Eastern Region.

Tabbouleh is a Levantine vegetarian salad made of mostly finely chopped parsley with tomatoes, mint, onion, Bulgur, and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur. 

This is a vegan dish, and can be gluten-free if you replace the bulgur with quinoa. Here are the health benefits of each of the ingredients, which make this dish a combination of superfoods! Bulgur is high in fiber and protein, low in fat, has a low glycemic index, and contains potassium and iron!

I stay away from purchasing 'store bought' Tabbouleh, simply because it has very little grains, and it is mostly with soggy parsley, and mushy pieces of tomatoes, and mostly because it's costly. You can get a whole bag of these lovely cracked wheat, and make enough for an 'army' that is super fresh, tasty, and will last throughout the entire week to snack on or have it as a side dish!

INGREDIENTS

1. • 1/2 cup fine bulgur
   • 3 tablespoons olive oil
   • 1 cup boiling-hot water
   • 2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
   • 1/2 cup finely chopped fresh mint
   • 2 medium tomatoes, cut into 1/4-inch pieces
   • 1/2 seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
   • 3 tablespoons fresh lemon juice
   • 3/4 teaspoon salt
   • 1/4 teaspoon black pepper

PREPARATION

1. 1. Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
   2. Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
2. 1. • These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.

Linking to: Full Plate Thursday #377

Roasted Vegetables with Roasted Branzino

When you don't have much time to prepare a healthy and delicious dish for dinner, there's always fresh seafood available right here in S. Florida. Branzino is an Italian Sea Bass, very delicate and fairly small, but you have to make sure to have it properly filleted! Broiling, baking, poaching, and roasting is always a great option, just never...ever fry these babies or they will fall apart and the grease will absorb!

The Branzino is rather a little expensive, but it's so well worth it! The veggies only cost a mere couple dollars, purchasing them at our local produce market. $1.00 per each bag of tomatoes, onions, and the greens...which are baby dandelions, I think...never a label on the bag to let you know what it is😃

This is a perfect 30 minute meal, and guaranteed that your family will love it, that is if they like fish...this is the 'top of the line' fish!

Roasted Vegetables with Roasted Branzino
recipe by; Elisabeth

4 - 6 plum tomatoes sliced lengthwise into strips
1 med. onion sliced
2 - 3 garlic cloves sliced thin
1 bunch of greens, such as dandelions, escarole or kale
4 Tblsp extra virgin olive oil
1/2 cup of water
few leaves of fresh basil
salt and pepper to taste
3 pieces of Branzino (Sea Bass) filleted in half
and tail cut off

Preheat oven to 425 degrees F.
Just as in the photo, first line the bottom of a large broiling pan, or baking pan with a rim, with aluminum foil, dull side up. Drizzle 1 Tblsp of the oil on the foil, and line the pan in a row starting with the sliced tomatoes, sliced onions, sliced garlic, and the greens. Drizzle another Tblsp of the oil over the vegetables, and sprinkle the salt and pepper over them. Drizzle 1/4 of the water over the vegetables, and bake for the first 10 min without checking on it.

After the first 10 minutes check the vegetables, stir them gently and add the other 1/4 cup of water so they don't dry out! After the 20 minutes, gently push the vegetables to one side and line the fish pieces. Drizzle with the remaining 2 Tblsp of extra virgin olive oil, sprinkle the salt and pepper, and add the chiffonade slices of basil. Bake for exactly another 10 minutes, (not 1 min. over)
You can easily serve right out of the baking pan, over rice, or just plain, but don't forget to serve some nice crusty bread to mop of the pan juices...it's soo good!
Serves 4.

Linking to: Full Plate Thursday #375

I've always loved and enjoyed fresh salads and lately I have gotten bored with the simple 'hum-drum' salad with just cucumbers, tomatoes, and sliced or chopped onions (which I love all kinds, but mostly the red onions.) As for the dressing, just a simple extra virgin olive oil, and white balsamic vinegar.

Sometimes I just run out of ideas what type of salads I should make, and I simply grab one of my cooking magazines...especially my newest subscription; Eating Well, which I share with my daughter among our other great cooking magazines the she and I subscribe to. The best kind of inspirations you get are of course...the ones with photos, and also knowing you don't have to run out to purchase so many ingredients just for that recipe.

Here in the U.S. we tend to eat lunch 'on the run'...sometime just grabbing some 'takeout' fast food,
if you happen to eat at home; maybe leftover stuff from the night before...or if you happen to be in 'luck'...a friend might take you out to a nice restaurant or eatery place not too expensive. You can of course split the bill! Well, I don't seem to fit any of these categories, because most of the time I skip lunch (not good)...eating breakfast too late, and I would be 'starving' by dinner time, which is so unhealthy!

The only ingredient that I had to buy was the baby Arugula...also known as Roquette, or Rocket. I like to buy it in the small plastic bags, already sealed and the leaves are perfect, and tender...just love the peppery taste when you take a bite, it almost burns your tongue; but mixed with other ingredients, it blends so well!

Tomatoes, stuffed with tuna salad is a classic elegant lunch dish...now, there's a healthier twist to it, just leaving out the mayo, and adding oil and vinegar, salt and pepper. I must tell you, this was such an amazing light and enjoyable lunch for 2, or 4 people. Did not even require bread or rolls!

Hope you are all having a beautiful weekend, with most of you starting your Fall Season...oh, how I miss the beautiful fall colors of yellow, orange, red, brown, and burgundy leaves adorning the trees...only to be falling so quickly.

Before you know it, Halloween is around the corner! xo

Tuna Salad-Stuffed Tomatoes with Arugula

From EatingWell:  July/August 2014           

The tuna in this great-looking stuffed tomato recipe isn’t your typical mayo-based affair. The sherry vinaigrette does double duty: it adds fresh flavor to the tuna filling and also dresses the baby arugula and white bean salad.

My modifications are in red

Ingredients   

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons sherry vinegar I used white balsamic vinegar...you can use your favorite
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 large tomatoes  I used 2 large beefsteak tomatoes (for 2)
• 2 5-ounce cans chunk light tuna in olive oil, drained I used 1 can of same tuna
• 1/3 cup chopped celery
• 1/4 cup finely chopped red onion
• 1/4 cup chopped Kalamata olives
• I also added 1 Tbsp of rinsed small capers
• 1 teaspoon dried thyme
• 1 15-ounce can great northern beans, rinsed Navy Beans are almost the same; I used 1/2 the amount.
• 8 cups baby arugula  4 cups
• You can cut down on the ingredients, or just 'eyeball' it...use your own judgement

 Preparation

1. Whisk oil, vinegar, salt and pepper in a medium bowl. Transfer 3 tablespoons of the dressing to a large bowl and set aside.
2. Slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Chop enough of the tops to equal 1/2 cup and add to the medium bowl. Scoop out the tomato pulp using a teaspoon or melon baller. (Discard the pulp or save for another use.)
3. Add tuna, celery, onion, olives and thyme to the medium bowl; gently toss to combine. Fill the hollowed tomatoes with the tuna mixture.
4. Add beans and arugula to the dressing in the large bowl and toss to combine. Divide the salad among 4 plates and top each with a stuffed tomato.

Nutrition

Per serving: 353 calories; 18 g fat (2 g sat, 11 g mono); 7 mg cholesterol; 30 g carbohydrates; 0 g added sugars; 9 g total sugars; 20 g protein; 11 g fiber; 476 mg sodium; 878 mg potassium.
Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (63% dv), Potassium (25% dv), Folate (21% dv), Magnesium (16% dv), Vitamin B12 (15% dv)
 

More Healthy Recipe Ideas

• Make-Ahead Lunch Salads
• Low-Carb Lunch Recipes
• Healthy Lunch Recipes for Kids
• Quick Light Lunches
• Make-Ahead Lunch Salads

You Might Also Like

• Tuna, Artichoke & Basil Stuffed Potatoes
• Tomato, Tuna & Tarragon Salad
• Warm Salad of Thyme-Crusted Tuna & Arugula
• Tuscan-Style Tuna Salad
• Flounder with Spinach & Walnut Stuffing

   

 

 

Spicy South Florida Salsa

Hi everyone! I'm not trying to promote a product...but I must admit that I do love Tostitos Tortilla Chips, especially the new one which is infused with a 'hint of lime'!
I've been away for another 2 weeks at least...family obligations, and 'life in general' which really kept me from even opening my computer!

I have so much to share with you; but I've been really 'slacking off' with my food photography these days. I have made some really fabulous dishes for my family...but the only problem was... the photographic side of it...which I was unprepared for... to take,  before...or during!

I could not resist sharing this yummy, fresh and healthy Salsa...the spices are just right, just dig into all that goodness with a great sturdy and crunchy chip!

I hope you all had a wonderful Labor's Day weekend holiday...as we also enjoyed, with partial rain, and of course sunshine right after that! ...'typical South Florida weather.

Spicy South Florida Salsa
recipe, by; Elisabeth

6 -8 Roma, or Plum tomatoes diced
2 jalapeno peppers, seeded, and diced
1 bunch of scallions, cleaned, and sliced
juice of 2 limes
1 teaspoon cumin powder
dash of hot pepper
salt and pepper to taste
a handful of fresh cilantro, cleaned of stems

Add all the ingredients in a large food processor container.

Pulse...(do not process!)...just pulse for 2 times, short, making sure that some chunks remain! Finish, by adjusting seasoning, if needed. Ready to serve with tortilla chips of your choice!

I visited a Goodwill thrift store...other than my local area...and 'lo and behold'...hit the 'jackpot'! September 2014 issues (except or the Eat Smart, which was from June 2014)
I could not believe my eyes...who would donate a 'brand new issue' of these popular magazines!...especially when they cost at least $5.99...and Goodwill price is 79 cents for all paper backs!...sure will have fun reading them and checking for new ideas and recipes!

Here's how part of our Labor Day went...rain for about an hour, (view from my balcony)...and a perfectly beautiful sunshine for the rest of the day!

The rest of the day turned out to be beautiful, sunny, and perfect 'beach weather'...enjoyed by my family!
Hope you all had a wonderful Labor Day weekend! xoxo
(not making excuses for staying away, and not posting and commenting!...long story)