Today’s post is about how to make amends for all these delicious baked goods you’ve been making – or at lease give yourself a good jumping off place. You can’t undo all the goodness you’ve gotten yourself into with one dish, but it can’t hurt to squeeze in some healthy options whenever you can. So why not start your week off right with something you won’t worry about regretting later.
This tabbouleh recipe comes from my grandfather’s kitchen. As a little girl I spent a number of summers at “papa camp” instead of day camp. One of the highlights of spending extended time with my grandfather was his love of food. He taught me how to cook my very first dish – baked bone in chicken. It was incredibly easy, but tactile enough to keep me coming back for more cooking lessons. I give my mother credit for always asking us if we wanted to help while she was baking, but it’s her father that got me cooking. Simple recipes that require basic skills almost always end up a successful, and what better way to keep your kids (and grandkids) interested in the kitchen if what they’re making works out deliciously?!
And you have to keep in interesting – try something new whenever you can! I even remember why we started making tabbouleh. Living in northern Illinois means relatively quick access to Wisconsin, and we spent a lot of day trips exploring different parts of our northern neighbor. On the back from Lake Geneva one afternoon we stopped at this little house on the side of the road that was actually an ice cream parlor. In the very back there was a small country store that sold all kinds of bulk goods. My grandfather was particularly interested in bulgar wheat. He mostly wanted to know what he could do with it, and how he could incorporate something new into his kitchen. His search for a delicious new recipe resulted in tabbouleh.
Of course I know now that you don’t need to drive to a little no named shop to get bulgar wheat, and it’s readily available in most grocery stores. Right now is the perfect time to find some bulgar wheat to whip up a batch of this yumminess because the vegetables needed are reaching the peak of their season! I’m lucky enough to have friends with green thumbs (as mine is black as the bottom of my cast iron pan) who graciously gift me with their gardeny goodness. There is never a good reason to say no to a friend with an armful of cucumbers (or whatever else happens to wander through your door).
Enough delay – here’s the hearty, healthy deliciousness I promised.
1 c boiling water
1-2 Tbsp chicken bullion
1 c bulgar wheat
2 medium tomatoes (I actually use 3 romas)
4 green onions OR 1 medium white onion
2 c cilantro
the juice of 2 limes (about 4 Tbsp)
4 Tbsp extra virgin olive oil
1 Tbsp ground cumin
1/2 Tbsp oregano
1 c parsley
1/2 c fresh mint or 1 Tbsp dried
Salt & Pepper to taste
It seems like a lot, but it packs a flavorful punch.
First – dissolve the bullion in the boiling water. Stir in the bulgar wheat and cover for 1 hour. You can just leave it out on the counter while the wheat absorbs all the liquid.
Next simply chop up the tomatoes, cucumbers, cilantro, and onion (I would seed the cucumbers and the tomatoes) and toss into the fluffy, flavorful bulgar wheat. This would also be the time to add parsley and mint if you want – I prefer mine without, but you might love it!
Stir in the lime lime juice, olive oil, and spices. You’re almost done, but you’ll regret not letting this set up and get even more delicious! Cover this fantastic concoction back up and stick it in the fridge for another hour. Totally worth the wait!!
This is a great dish to take to an end of summer picnic, and it can be eaten by the forkful…
…or if you’d like to make it just a little unhealthier pile it on a tortilla chip and enjoy. I won’t tell anyone ;)
Now go, make something delicious!