Tabbouleh Recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Tabbouleh recipe. Enjoy quick and easy cooking recipes and learn how to make Tabbouleh.

Prep Time: 30 min | Level: Easy | Yield: 8 servings

Ingredients

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper
 
Directions

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Copyright, 2001, Barefoot Contessa Parties!, All rights reserved
Show: Barefoot Contessa Episode: The Mediterranean Feast


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Tabouli Recipe
Christmas coleslaw
Emily's Spinach Salad
Asian slaw with crispy noodles
Summer couscous salad
Asian carrot and sprout salad

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Tabouli Recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Tabouli recipe. Enjoy quick and easy cooking recipes and learn how to make Tabouli.

Let your belly dance to the fresh flavours of the Middle East for an easy and nutritious dinner party at home.

Ingredients (serves 8)

1/3 cup burghul (cracked wheat)
2 large tomatoes, finely chopped
1/4 cup lemon juice
4 cups chopped fresh flat-leaf parsley leaves (see note)
1 cup chopped fresh mint leaves (see note)
4 green onions, thinly sliced
1/4 cup olive oil

Method

1. Place burghul, tomato and lemon juice in a bowl. Stand, covered, for 30 minutes or until burghul has softened.

2. Add parsley, mint, onion and oil to burghul mixture. Stir to combine. Serve.

Notes

Tip: Tabouli is best made as close to serving time as possible. You will need 2 large bunches parsley and 1 bunch mint. You can find burghul in the health food section of the supermarket.

Source
Super Food Ideas - November 2009, Page 78
Recipe by Cathie Lonnie

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Christmas coleslaw
Emily's Spinach Salad
Asian slaw with crispy noodles
Summer couscous salad
Asian carrot and sprout salad
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Save & Share Tabouli Recipe

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Christmas coleslaw recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Christmas coleslaw recipe. Enjoy quick and easy cooking recipes and learn how to make Christmas coleslaw.

Ingredients (serves 10)

1/4 (400g) red cabbage, finely shredded
1 large red capsicum, thinly sliced
1 small red onion, halved, thinly sliced
120g snow pea sprouts, trimmed

Creamy orange poppy seed dressing
1/2 cup light sour cream
1/2 cup orange juice
2cm piece ginger, peeled, finely grated
2 teaspoons poppy seeds

Method

1. Make dressing: Whisk sour cream, orange juice, ginger and poppy seeds in a bowl until well combined. Season with salt and pepper.
  
2. Combine cabbage, capsicum, onion and snow pea sprouts in a large bowl. Add dressing. Toss well to combine.

Source
Super Food Ideas - December 2007, Page 24
Recipe by Anneka Manning

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Emily's Spinach Salad
Asian slaw with crispy noodles
Summer couscous salad
Asian carrot and sprout salad
Apple, walnut & radicchio salad
Alpine salad 

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Chestnut Soup Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Chestnut Soup recipe. Enjoy quick and easy soup recipes and learn how to make Chestnut Soup.

Easy
Prep: 20 mins  |  Cook: 30 mins
Serves: 16

Delightful soup made with chestnuts toasted in butter, chicken stock, vegetables and Madeira wine. You can substitute Marsala for the Madeira. Serve hot with a spoonful of soured cream and a light sprinkle of cayenne pepper. This soup can be made up to 2 days in advance.

Ingredients

125g butter, divided
4 (200g) packs cooked & peeled whole chestnuts
1 carrot, peeled and sliced
1 parsnip, peeled and chopped
1 celeriac, chopped
1.75L chicken stock
125ml Madeira wine
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
2 sprigs fresh parsley, chopped
1 pinch cayenne pepper, or to taste
4 tablespoons soured cream, for topping

Preparation

1. In a heavy frying pan over medium heat, melt 60g of the butter. Saute the chestnuts in butter until heated through; set aside. Melt remaining butter in a large pot, and stir in the carrot, parsnip and celeriac. Cook until tender. Add the stock, chestnuts and wine. Bring to the boil and season with nutmeg, salt and pepper and fresh parsley. Simmer for 15 minutes. Puree the soup in a food processor or blender a little at a time.

More Side Dish Recipes:

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Apple-Cheddar-Squash Soup Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Apple-Cheddar-Squash Soup recipe. Enjoy quick and easy Christmas soup recipes and learn how to make Apple-Cheddar-Squash Soup.

Cook Time: 12 min
Level: Easy
Yield: 4 servings

Ingredients

5 tablespoons unsalted butter
1 medium onion, thinly sliced
2 medium apples, thinly sliced
1 large white potato, diced
1 1/2 cups chopped peeled butternut squash, fresh or frozen
Kosher salt and freshly ground pepper
1/2 teaspoon dried sage
2 tablespoons all-purpose flour
1/3 cup apple cider
4 cups low-sodium chicken broth
1 cup milk
2 ounces thinly sliced prosciutto, torn into bite-size pieces
2 cups grated sharp cheddar cheese, plus more for garnish
Chopped chives, for garnish (optional)
Crusty bread, for serving (optional)

Directions

Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.

Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.

Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.

Per serving: Calories 532; Fat 34 g (Saturated 19 g); Cholesterol 117 mg; Sodium 807 mg; Carbohydrate 35 g; Fiber 5 g; Protein 24 g

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine

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Spring Pea Soup
Spiced carrot & lentil soup
Roasted butternut squash soup with parsley
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Corn Muffins with Bacon Bits and Cheddar Cheese

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Christmas Cauliflower Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Christmas Cauliflower recipe. Enjoy quick and easy cooking recipes and learn how to make Christmas Cauliflower.

8-10 Servings | Prep: 25 min. Bake: 25 min.

Ingredients

1 large head cauliflower, broken into florets
1/4 cup diced green pepper
1 jar (7.3 ounces) sliced mushrooms, drained
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups milk
1 cup (4 ounces) shredded Swiss cheese
2 tablespoons diced pimientos
1 teaspoon salt
Paprika, optional

Directions

In a large saucepan, bring 1-in. of water and cauliflower for to a boil. Reduce heat; cover and cook for 5-15 minutes or until crisp-tender; drain and pat dry.

Meanwhile in a large saucepan, saute green pepper and mushrooms in butter for 2 minutes or until crisp-tender. Add flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add pimientos and salt.

Place half of the cauliflower in a greased 2-qt. baking dish; top with half of the sauce. Repeat layers. Bake, uncovered, at 325° for 25 minutes or until bubbly. Sprinkle with paprika if desired. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 each) equals 153 calories, 9 g fat (6 g saturated fat), 29 mg cholesterol, 448 mg sodium, 12 g carbohydrate, 3 g fiber, 7 g protein.

From Taste of Home December/January 1998, p31 

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Merry Christmas Rice Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Merry Christmas Rice recipe. Enjoy quick and easy cooking recipes and learn how to make Merry Christmas Rice.

6 Servings | Prep: 5 min. | Cook: 25 min. + standing

Ingredients

2 cups water, divided
1-1/3 cups sugar, divided
2 cups (1/2 pound) fresh or frozen cranberries
1-1/3 cups quick-cooking rice
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 apple, peeled and sliced

Directions

In a saucepan, combine 1/2 cup water and 1 cup sugar; bring to a boil. Add the cranberries; return to boiling. Reduce heat; simmer for 10 minutes or until most of the berries pop, stirring occasionally. Add rice, remaining water, remaining sugar, cinnamon and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat and stir in apple. Cover and let stand for 10 minutes. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 278 calories, trace fat (trace saturated fat), 0 cholesterol, 51 mg sodium, 69 g carbohydrate, 2 g fiber, 2 g protein.

From Reminisce Extra December 1993, p47 

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Save & Share Merry Christmas Rice Recipe

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