Lebanese Tabbouleh

INGREDIENTS ¼ cup fine bulgur wheat 1 small garlic clove, minced (optional) Juice of 2 large lemons, to taste 3 cups chopped fresh flat-leaf parsley (from 3 large bunches) ¼ cup chopped fresh mint ½ pound ripe tomatoes, very finely chopped 1 bunch scallions, finely chopped Salt, preferably kosher salt, to taste ¼ cup extra virgin olive oil 1 romaine lettuce heart, leaves separated, washed and dried PREPARATION Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves. YIELD6 appetizer spread servings, 4 salad servings TIME30 minutes Save To Recipe Box Print this recipeEmailShare on PinterestShare on FacebookShare on Twitter Andrew Scrivani for The New York Times We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.

Low carb cheesy squash casserole

Recipe courtesy of Paula Deen (Minus her Ritz Crackers) Cheesy Squash Casserole Total:40 minPrep: 10 min Cook: 30 min Yield: 6 to 8 servings Level: Easy Ingredients 1 tablespoon vegetable oil 6 medium yellow summer squash, thinly sliced 1 large Vidalia onion, thinly sliced 1 tablespoon butter 1/2 cup grated Parmesan 1 cup shredded sharp Cheddar 1/2 cup sour cream 1 egg beaten Salt and freshly ground black pepper Directions Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish. Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste. Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

Low Country Boil

So easy and healthy, yellow corn, red potatoes, sausage ( I like spicy, like Adeles), lemon, shrimp, old bay season, bay leaves, use Zatarain's Seasoning or make your own with cayenne pepper, garlic salt, real minced garlic, chili powder, bay leaves.

In a big pot boil all ingredients on medium to low for four hours.

Easy Weeknight Cassarole-Beef and Cheddar Cassarole from Food Network

Ingredients: This recipe takes about 55min in the oven, 5minutes to put all thehe ingredients together. 1 tablespoon extra-virgin olive oil, plus more for the baking dish Kosher salt 3 cups wide egg noodles (about 5 ounces) 1 1/2 cups sour cream 1/2 cup freshly grated Parmesan 12 ounces ground beef 1 red bell pepper, seeded and chopped 1 bunch scallions (white and green parts), finely chopped 1 tablespoon tomato paste 1 teaspoon Italian seasoning One 14 1/2-ounce can petite diced tomatoes 2 cups grated Cheddar ADD CHECKED ITEMS TO GROCERY LIST Directions Preheat the oven to 425 degrees F. Oil a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes. Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving. From Food Network Kitchens

Easy Asian Quinoa Slaw

The ingredients are actually surprisingly simple and affordable. All you need is some red cabbage (you can either chop it yourself, or buy it bagged), shredded carrots, green onions, almonds (slivered or sliced), and lots of cooked quinoa. I went with red quinoa, but any color will do. Yield: 6-8 servings Easy Asian Quinoa Salad Prep: 10 mins Cook: 0 mins Total: 10 mins Ingredients: Slaw Ingredients: 1 (16-ounce) bag shredded red cabbage (or about 4 cups shredded cabbage) 2 cups cooked quinoa (I used red quinoa) 2 cups shredded carrots 2/3 cup thinly-sliced green onions 1/2 cup slivered or sliced almonds, toasted 2 tablespoons sesame seeds Asian honey vinaigrette (see below) Asian Honey Vinaigrette Ingredients: 1/3 cup vegetable oil (or any cooking oil) 3 Tablespoons rice wine vinegar 1 tablespoon honey (or agave, to make this vegan) 1 teaspoon soy sauce 1/8 teaspoon sesame oil pinch of salt and black pepper Directions: To Make The Slaw: Toss all ingredients together until combined. Serve immediately, or refrigerate in a sealed container for up to 1 day. To Make The Asian Honey Vinaigrette: Whisk all ingredients together until combined. Difficulty: Easy Category: Vegan

Lemon Butter Italian Chicken

Buy really good organic chicken boneless breasts. Pound them flat with a meat tenderizing hammer. Melt butter, white cooking wine, lemon juice, capers, pine nuts and hearts of artichoke to taste. Serve with any kind of your favorite ready rice. I like brown and wild grain.

Indian Green Chutney-Mint or Hot Chili

Mint & Coriander Chutney- Indian Green Chutney Green chutney, usually known as hari chutney, is a versatile Indian condiment that can be used in many different ways. It is best used as a condiment with grilled or fried food, but may be used a spread or dip too. Ingredients:(makes about 1.5 cups) 1. 2.5 cups fresh coriander (cilantro) leaves 2. 1/2 cup fresh mint leaves 3. 1/2 small onion, coarsely chopped – Optional 4. 6 – 8 cloves garlic 5. 1/4 inch fresh ginger, peeled and chopped – Optional 6. 3 hot green chili peppers, or to taste 7. 2 tablespoons fresh lemon juice 8. 2-3 tablespoon water or as needed to make the chutney of a pesto consistency 9. 1/2 teaspoon cumin seeds 10. 2-3 tablespoons fresh grated coconut (optional) 11. salt to taste Insanely Hot South Indian Green Chili Chutney Ingredients Nutrition Yield 1 cup Units US • 10 serrano chilies, stems removed • 1 bunch cilantro, stems trimmed • 1 inch dried tamarind or 1⁄2 teaspoon tamarind paste or 1 tablespoon lemon juice • salt, to taste • 1 teaspoon oil • 1⁄2 teaspoon Urad Dal (optional) • 1⁄4 teaspoon mustard seeds (optional) Directions 1. Heat 1/2 tsp oil in a pan. 2. Add whole chilies and dry tamarind if using. 3. Saute until chilies and tamarind become slightly charred on outside. 4. Watch out or cover the pan'coz whole chilies may explode. 5. Place chilies, tamarind (or tamarind paste or lemon juice), cilantro and salt in a blender. 6. Blend with little water into a smooth paste. 7. Transfer to a bowl. 8. This chutney can be seasoned if desired. 9. For this, heat 1/2 tsp oil in a saucepan. 10. Add urad dal and mustard seeds. 11. Let them splutter and add them to the chutney. 12. Mix well. 13. The heat of this chutney can be reduced by mixing in some yogurt as required. 14. However, the chutney will become more like a sauce. 15. This thinned down chutney is wonderful as a marinade. 16. Jalapenos or Thai bird chilies can be used. 17. If using jalapenos, chop them into large chunks and saute them a little longer to soften their thick skins. 18. This chutney can be served with idlis or dosas.