Making these babies today
I’m hoping they taste as good as they smell :)
I’m going to try this recipe out today. *Crosses fingers* I hope it’s a goodie.
This is a soup that should be made to order, if it sits around the consistency changes and the vegetables get that over-cooked flavor no one likes. I like to use whole wheat couscous, which I’ve been seeing around more often lately. I also picked up a box ofbarley couscous the other day - delicious. If all you can find is regular couscous, no problem, that will work as well too. I just try to pick up “whole” versions when given the choice. Use a delicious broth, one you wouldn’t mind enjoying a bowl of on its own - I’ve mentioned before that I like Rapunzel Herb Bouillon with Salt (available at many stores). This soup can easily be made vegan by leaving out the cheese.
7 cups great-tasting vegetable broth
2 or 3 pinches crushed red pepper flakes
3 tablespoons extra virgin olive oil
1 cup whole wheat, barley, or regular couscous
1 1/2 cups broccoli florets, cut into tiny pieces smaller than your thumb
1 1/2 cups cauliflower florets, cut into tiny pieces smaller than your thumb
4 oil-packed sun-dried tomatoes, chopped (opt)
4 green onions, trimmed and thinly sliced
an ounce or two of goat cheese
In a large pot heat the broth, red pepper flakes, and olive oil. When it comes to a boil remove the pot from the heat and stir in the couscous. Wait two minutes and stir in the broccoli and cauliflower. Wait another two minutes - just long enough for the vegetables to loose their raw edge, and ladle into bowls. Top each bowl with some sun-dried tomatoes, green onions, and a bit of goat cheese.
My boyfriend just made this. He simplified the recipe to only include vegetable broth, broccoli, cauliflower, onions, and couscous. It was delicious!!!
yesterday’s futoor (healthy and vegetarian)
mix the following ingredients (or make your own salad)
- fresh mint leaves
- sliced cucumber
- sliced cabbage
- watercress leaves
- feta cheese
- roasted pine nuts
- olive oil, pinch of salt and lemon for dressing
grilled halloumi cheese
- just slice it up and grill it till it’s dark brown. (sometimes i like grilling it with mint leaves or rosemary leaves)delish tomato mush
- 2 big tomatoes
- 3 small freshly squeezed lemons
- green chili
- olive oil
- za’atar/sesame seeds (optional)steps
- slice tomatoes and let it cook in a little water till it gets a bit soft
- once the tomatoes are getting softer, add your lemon juice and green chili (if you like it spice, you can cut your chili into half, vertically.
- let your tomatoes cook till they become very mushy (but not tomato sauce mushy). just thick enough to eat.
- place in plate and drizzle with olive oil. (i love it with more olive oil and a sprinkle of za’atar or sesame seeds)
- serve with pita bread.sadly i have no idea what those beans are but they’re a traditional yemeni cusine (will post when i figure it out)ps: you may have noticed i don’t know the right cooking terms (i do, but in arabic) still learning though.
Yum! Totally trying this out once I get all of the ingredients!
Summer Chopped Salad with Garbanzo Beans
- 1- 14 oz can garbanzo beans, drained and rinsed
- 3 roma tomatoes, seeded and diced
- 1 english cucumber, diced
- 3 green onions (scallions), diced
- 1 orange or other sweet bell pepper, diced
- 1/4 cup lemon juice
- 2 tablespoons apple cider vinegar
- 3-4 tablespoons olive oil
- salt and pepper to taste
- 4 oz feta cheese, crumbled (optional)
- 2 tablespoons chopped fresh basil
Combine garbanzo beans, tomatoes, cucumber, onions, bell pepper, lemon juice, vinegar, olive oil, in a large bowl and toss to combine. Season with salt and pepper. Just before serving, stir in feta cheese and basil. This salad is best made the day before serving or at least 6 hours in advance.
I’m going to make this tonight for tomorrow :)
My garden is producing tomatoes in masses!
…..so any recipe-loving recommendations?
cooking 101: how to make tofu really freaking delicious
Step 1: Buy Good Tofu
Don’t panic if this doesn’t work for you, but if you live in a big city, there is a good chance that there is at least one store that is making fresh tofu every day. For example, in Seattle we have Thanh Son Tofu, Northwest Tofu, and Chuminh Tofu. All 3 are great local artisans that make a product incomparably better than what you’ll find at the grocery. When I walk into Thanh Son in the afternoon, I can buy a pound of extra-firm tofu for about $1.50 and it is literally still warm from production. (If you want to recommend tofu shops in other cities, please add them in the comments below.)
Ok, I hear you: you don’t live near a tofu store, or you aren’t willing to go track one down. Fair enough. (But trust me, when you eventually do, it will be worth it.) Your next best bet is to find a store that moves a lot of tofu. You want the stuff packed in a rectangular, water filled box (or maybe wrapped in plastic), in the refrigerator section. Please not the shelf-stable UHT boxes. Choose an extra-firm tofu with the latest expiration date you can find. That is usually going to be a better indicator of quality than the brand. If you open it and smell more than a tiny whiff of sourness, or it feels slimy, it isn’t going to be good.
Step 2: Cut Your Tofu
Open the package, drain out the water, and cut your ‘fu into slabs about 3/8″ thick. That will give you a nice ratio of crust to interior. You can, if desired, break those slabs down further into strips or cubes. (For cubes, 1/2″ is probably a better size.) That was easy.
Optional Step 2.5: Soak Your Tofu in Hot, Salted Water
This wasn’t in the original article, but Andrea Nguyen wrote in to encourage me to try it, and indeed it does make the crust even crispier and more delicious. Bring some well-salted water to a boil and pour it over your tofu. Let this stand for about 15 minutes, then drain. I don’t understand the science of why this improves the crust, but I’ve tried it side-by-side with two pieces cut from the same original block, and fried at the same time, and the difference is noticeable.
By the way, if you are finding this post helpful, my cookbook has 150 recipes that will get you out of the rut of making the same few vegetarian dishes over and over again. Why not pick up a copy right now?
Step 3: Dry Your Tofu
Were you thinking I’d say marinate your tofu? In my experience, this is a waste of time. The marinade barely penetrates. You can flavor it with a sauce, later.
Were you thinking I’d say press (weight) your tofu? You can, if you want, but that is why I had you buy extra firm tofu in the first place, so that it already has a firm texture.
What we need to do is get the surface of your tofu dry. Put down a clean dishtowel. Lay the tofu out in a single layer on said dish towel. Put another clean dishtowel on top and pat well, all over, to remove as much surface moisture as possible. This is what is going to allow it to brown. It will also reduce dangerous and unpleasant sputtering when you put it in the skillet.
Step 4: Pan Fry Your Tofu
The optimum pan for this job is a big cast-iron skillet. It holds a ton of heat, and develops a lovely non-sticking surface. We are going to cook this over very high heat, so you probably shouldn’t use a non-stick pan as it might damage the coating or even be dangerous. A wok is really only a great choice if you have a wok burner capable of pumping out serious BTUs. Otherwise, the flat bottomed skillet works better because it allows the tofu to stay in contact with the hot surface for longer periods of time.
So: preheat that skillet over high heat. On my stove: maximum heat. If you have a commercial level Wolf or Viking, etc., it might be an notch down from there. When it is fully pre-heated. Add about 2 tablespoons of a neutral vegetable oil or peanut oil. Something with a high smoke point. Swirl to cover the surface. Pat the tofu dry one more time and put it in the skillet it in a single layer, with plenty of room around each piece. Don’t crowd the pan, or the heat will drop too much and the tofu will steam, not brown. If you are doing a full pound, you’ll probably need to do this in two batches.
Cook on one side until it is deeply golden brown, then flip. If you are doing cubes, it becomes impractical to get all 6 sides of every piece, so instead you’ll just toss them every minute or so and hope to get most of them. When both sides are done, remove to a plate and, depending on what you are going to do with them, possibly season with a little sea salt. Done.
If you are going to turn this into a stir-fry but don’t have that wok burner, don’t be tempted to add the vegetables and sauce on top of the tofu. It will ruin the crust. Instead, remove the tofu from the pan, do your vegetables, then add the tofu back just in time to make friends with the sauce.
So again, the keys: buy good tofu, get it really dry, fry in a hot skillet with a decent amount of oil, don’t crowd the pan, and cook until it is really brown.
Pita Stuffing Salad
4 large tomatoes, chopped
1 cucumber, peeled and chopped
1 red onion, minced
1/3 cup parsley, chopped
1/2 cup fresh mint, chopped
8 scallions, minced
2 cloves garlic, minced
2 Tbsp lemon juice
1 Tbsp lime juice
salt and pepper to taste
Serves 3 as is, but 4-6 with pita bread/hummus.
In a large bowl combine all of the ingredients and toss well. Keep in the refrigerator for 30 minutes - 1 hour before serving to allow for marination. Toss again before serving.
Enjoy this tangy middle eastern salad as is or stuff it inside pita bread and spread a little hummus for added protein and flavor.
Nutrition Facts for the recipe as a whole: Calories - 488, Protein - 12 g, Sat. Fat - 3g, Cholesterol - 0g, Carbs - 42g, Fiber - 12g