I apologize for my lack of posts this week and last week. I have no excuse for last week. This week, Jacob and I had a stomach bug. The very thought of food made me toss my cookies. But, we are both feeling much better today. In fact, my improvement has been so dramatic that I was able to go to the store and buy olives and raw fish.
Tonight for supper I made baked salmon. I also baked some sweet potatoes in the oven. We ate those with cinnamon, brown sugar and butter. (Traditionally, I have been a fan of real butter for its flavor and performance in recipes. Recently, I have felt a need to cut cholesterol and have switched to Smart Balance 50/50 butter blend. I really like it, so far.)
For the much anticipated salad, I made tabouli. I based mine on a recipe in Whole Foods for the Whole Family. It was really good and simple to make. We decided it will be even better tomorrow when all the flavors have had a chance to intensify. You can add other fresh vegetables like mushrooms or peppers and fresh herbs like mint. Art sprinkled his with feta.
Ingredients
1 cup bulgur wheat, soaked for 1 hour in 1 cup of water, drained
1 medium cucumber, peeled and diced
1-2 cups diced grape tomatoes (or, any tomatoes)
1/2 cup fresh lemon juice
1/4 cup olive oil
1/2 tsp salt
1 tsp dried dill weed (or, 1 Tab fresh)
pepper to taste
Whisk lemon juice, olive oil, salt, dill, and pepper together in a small bowl.
In a medium bowl, combine bulgur wheat, cucumber, and tomatoes. Stir in dressing and toss to coat. Chill until ready to serve.
My mom- who is in town!- ruled the meal a success. We all thought the flavors of each dish complemented one another quite well. Jacob promptly spit out the tabouli, but he enjoyed a few bites of salmon before he was ready to get out of his chair and play.
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