Month: July 2016
This is made in many different ways. Here I increased the bulghur wheat portion to make it meatier by following the cooking instructions on the box. Below I will give you the recipe that technically is the original recipe for tabbouleh. It is courtesy of Culina Mundi by Chef Hussein Fakih.
This recipe was so easy and delicious that I made this twice for dinner in the past few weeks. Do follow the directions and cut out the red part of the fish, it’s a bit tougher than the rest. You may want to use plum tomatoes cut in half and possibly quartered into thick slices or they may fall off. It can served along … Read More Swordfish Shish Kebabs
This could be a meal by themselves or it would go nicely along grilled meat. It did take longer to cook than what the recipe stated. But, I will place the baking dish on the bottom shelf. I also made a mistake and added to much water and so the sauce was too thin. Only add enough water to reach a quarter of the … Read More Stuffed Tomatoes and Peppers
I never heard of fiddleheads until I saw a Laura Calder episode on the Cooking Channel a few years ago. A vegetable that has omega 3 and omega 6 and high in fiber. I’ve been seeing it a lot at the local grocery store this past month as they are in season. I remembered this soup recipe and that day happened to be a … Read More Fiddlehead and Saffron Soup