Tabbouleh

Tabbouleh.
I don't remember the first time I tried it, but it was love at first bite.
It combines some of my favorite things- tomatoes, cucumbers, parsley, and lemon juice- to make a very light and refreshing salad.

I found this particular recipe in a cookbook I have on my shelf, The New Mayo Clinic Cookbook: Eating Well for Better Health.
This cookbook is full of beautiful pictures and healthy dishes.
Some of the recipes can also be found online at MayoClinic.com

This particular recipe has more "vegetables than grain" and it is suggested you serve it on lettuce leaves or in a pita.
I think it is great on its own.
I made this as a side dish to take to a family dinner and lots of people tried it for the first time and loved it.

This can be made ahead and it really didn't take me very much time to throw it together.
The bulgur has to soak for about 15 minutes, but during that time you can chop the herbs, vegetables and get everything else together.
I was secretly hoping that there would be lots of leftovers, but everyone enjoyed it so much, that I only had a little bit left to have for lunch later that week.

I will definitely be making this version of Tabbouleh again. It was perfect.

* you can find bulgur at health food stores in the bulk section, or you can buy a box of Tabbouleh and save the seasoning pack for something else, just using the bulgur.

Recipe for Tabbouleh from the Mayo Clinic

Lebanese Layered Salad

This salad was one that we enjoyed over the holiday break. It looks pretty and is festive. One of the really nice things about it was that you can make it up to 2 days ahead of time and let it sit in the fridge until you were ready to serve it. Plus, then the flavors have more time to develop. So, that is what I did. I layered it in a trifle dish and then forgot about it for a couple days, until we were ready to eat it. It was delicious. My kind of salad.

Lebanese Layered Salad from Cooking Light

Make at least a day ahead, so the bulgur will soften and absorb the lemon juice

1 cup uncooked medium bulgur

3/4 cup fresh lemon juice (about 4 large lemons)

2 tablespoons extra-virgin olive oil

1 3/4 teaspoons salt, divided

3 garlic cloves, minced

2 cups finely chopped red onion

5 cups chopped tomato

1/2 cup chopped fresh parsley

1/2 cup chopped fresh mint

1/4 cup chopped fresh dill

2 cups chopped seeded peeled cucumber

1 cup chopped red bell pepper

1/4 teaspoon freshly ground black pepper

Place bulgur in a large bowl. Combine juice, oil, 1 teaspoon salt, and garlic in a small bowl; stir well with a whisk. Drizzle juice mixture over bulgur. Layer onion, tomato, parsley, mint, dill, cucumber, and bell pepper evenly over bulgur mixture. Sprinkle with 3/4 teaspoon salt and black pepper. Cover with plastic wrap; refrigerate at least 24 hours or up to 48 hours before serving.


Up Next- Red and Yellow Fruit Salad in Cinnamon-Sugar WonTon Cups

Lunchbox- Oat Bran-Applesauce Mini Muffins, 7-Grain Greek Salad, Whole-Wheat Wrap & Bulgur Salad, and Homemade Sausage Roll

The Lunchbox has been missing for a couple of weeks! We have had so many great meal leftovers that I really haven't had to make too many additional salads or baked goods to fill lunches. But, this week, I got back to business, making a couple of salads, muffins, and wraps that are lunchbox friendly. The Oat Bran muffins are very hearty and healthy, with no added sugar or fat. A perfect nutritional boost for the middle of the day. The 7-Grain Salad uses one of my fave seasonings, Greek. The veggies and beans add great texture and the Kashi Pilaf is really good. The bulgur salad and wrap were a nice combo and the Homemade Sausage Roll was one of my son's favorite items. He loves sausage and so do I, when it is turkey sausage, because I know it is a little bit healthier. If your lunchbox needs a healthy makeover, here are some great recipes to try!

Oat Bran-Applesauce Mini Muffins from Martha Stewart

Makes 2 dozen

Vegetable-oil cooking spray

2 cups unsweetened applesauce

2 ounces dates, pitted and chopped (1/2 cup)

1 cup wheat bran

1/2 cup low-fat buttermilk

1 large egg

2 tablespoons honey

3/4 teaspoon grated fresh ginger

1/2 teaspoon vanilla extract

1/2 cup plus 2 tablespoons all-purpose flour

2 tablespoons ground flaxseed

1 1/4 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/4 cup plus 1 tablespoon old-fashioned oats

Preheat oven to 375 degrees. Coat 2 mini-muffin tins with cooking spray. Place applesauce and dates in a medium saucepan. Cook over medium heat, stirring frequently, until mixture is reduced to 1 1/4 cups, 15 to 20 minutes. Spread in an even layer on a rimmed baking sheet, and let cool completely.

Transfer to a large bowl, and stir in bran, buttermilk, egg, honey, ginger, and vanilla. Let stand for 10 minutes. Meanwhile, whisk together flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture. Spoon batter into prepared tins, filling to the brims. Sprinkle remaining 1 tablespoon oats over muffins.

Bake until a toothpick inserted into center of 1 comes out clean, 21 to 23 minutes. Let cool completely in pans on wire racks. (Muffins can be stored in an airtight container at room temperature for up to 3 days

7-Grain Greek Salad by Mary Ann

1 pkg. Kashi 7 Whole Grain Pilaf, cooked according to pkg. directions

2 stalks celery, chopped

2 or 3 tomatoes, chopped

1 can garbanzo beans, rinsed and drained

1/4 cup feta cheese, crumbled

juice of 1/2 lemon

2 Tbls olive oil

1-2 Tbls greek seasoning

When Kashi Pilaf is cool, place in a large bowl. Add remaining ingredients and mix well. Season with additional greek seasoning, to taste. Refrigerate and serve cold.

Whole-Wheat Wrap and Bulgur Wheat Salad from myrecipes.com

1/4 cup bulgur wheat

1/4 cup frozen shelled edamame, thawed

1 scallion, chopped

2 teaspoons extra-virgin olive oil

1 teaspoon lemon juice

1/4 teaspoon black pepper

1/2 whole-wheat wrap

1/2 cup packaged salad greens

1/4 cup sliced red bell pepper

1/4 cup shredded carrot

1/2 cup grated mozzarella

Cook the bulgur according to the package directions, transfer to a bowl, and let cool. Add the edamame, scallion, oil, lemon juice, and pepper. Toss and transfer to a plate. Meanwhile, fill the wrap half with the greens, bell pepper, carrot, and mozzarella. Roll up and serve with Bulgur Wheat Salad.

Homemade Sausage Roll by Mary Ann

1 pkg. reduced fat, refrigerated cresent roll dough

1-2 links sweet lean italian turkey sausage, such as Jenny-O

poppy seeds

Remove the casings from the sausage and cook in a skillet, crumbling as it cooks. Meanwhile, preheat oven to 375 degrees F. Unroll cresent dough onto a cooking sheet, but do not divide it into triangles. Keep it together, by pressing the perferations in the dough, together with your fingers. You should have a large triangle. Spread the cook sausage down the center of the dough, and bring one side of the dough over the top of the sausage, covering it completely, and close the dough by pressing it together. You should have a large roll, with open ends. Sprinkle poppy seeds onto the top of the roll and press them gently into the dough.

Bake for 11-15 minutes, until the cresent dough is cooked through.

Coming Tuesday- Tuesday's with Dorie- Grandma's All-Occasion Sugar Cookies

Bulgur and Chickpea Stuffed Squash

First of all an apology to my fellow Barefoot Bloggers- I am going to be posting the Vegetable Pot Pie a few days late. I waited until the last minute and then got a surprise opportunity to participate in a pizza cook-off, but had very little notice to get ready. So, as you read this, I am probably throwing my pizza together, hoping the judges like it enough to call it the winner!
I thought I would share this delicious dinner we had the other night. Ever since I tried the Butternut Squash Risotto a few weeks ago- I have decided to give all winter squash another chance. My mom used to make it alot when I was a kid and I wasn't very fond of it. But, now I love it!
This dinner was so good. I reduced the amount of sausage and used turkey sausage instead. I also added a can of chickpeas because I thought it would taste good in this. I added some chicken stock at the end to keep it moist and this was a beautiful all in one dinner. The acorn squash made cute little bowls and the combination of the bulgur filling with the slightly sweet squash was amazing. Please give it a try, even if you don't like squash, you might be surprised. I am now a lover of winter squash!
p.s. I will get the vegetable pot pie up over the weekend, so come on back!




Bulgur-Stuffed Squash adapted from Family Circle Magazine
3 small acorn squash, halved and seeded
3/4 cup bulgur wheat
1 sweet Italian turkey sausages 1- 15 oz can chickpeas, rinsed and drained
1/2 teaspoon garlic powder
1 small sweet red pepper, seeded and diced
2 tablespoons chili sauce
1/4-1/2 cup chicken stock
1/4 teaspoon salt
2 tablespoons maple syrup

1. Heat oven to 400°F. Place squash halves, cut-side down, on a 15 x 10 x 1-inch baking pan. Add 2 cups water, and transfer to oven. Bake at 400°F for 35 minutes.
2. Meanwhile, put bulgur in a bowl. Pour 3/4 cup boiling water over bulgur; cover with plastic wrap. Let stand 30 minutes.
3. Once bulgur is softened, heat a nonstick skillet over medium-high heat. Add sausage; cook 2 minutes. Stir in chickpeans,garlic powder, and red pepper; cook 3 minutes. Remove from heat.
4. Stir in bulgur, chili sauce, chicken stock to moisten, and 1/8 teaspoon of the salt. Remove squash from oven; pour off water. Flip over squash; brush with maple syrup. Season with remaining 1/8 teaspoon salt. Spoon filling in squash; return to oven. Bake 10 minutes.

Coming tomorrow- Vanilla Sandwich Cookies with Raspberry Cream and Peanut Butter Bon-Bons!

Weekly Lunchbox- Popcorn Squares, Stuffed Pitas with Tuna, Egg and Corn, Italian Lentil and Bulgur Salad, and Simple Chicken Parm Sandwiches

This week's lunchbox is super yummy! The Popcorn Squares were in Family Fun magazine and I decided to rework a granola recipe I made a few weeks ago so that we could have some homemade granola but also so I could use some in this recipe. It was a favorite. The Stuffed Pita is from a really cute Annabel Karmel cookbook called Lunch Boxes and Snacks. It has some of the best lunch ideas that I have seen. I doubled this recipe because it looked great and the rest of us were able to enjoy it too.

The Lentil Bulgur Salad is yummy and unexpected, because it has Italian Seasoning, I added some cooked chicken to the leftover and it made a great snack/lunch.

And last, the Simple Chicken Parm Sandwich. I doubled Prudy's Great Whole Wheat Hamburger Buns recipe and made them into minis, so I had great buns for sandwiches. I also had some leftover chicken, marinara and provolone, so I threw them all together. Delish!

Stuffed Pitas with Tuna, Egg and Corn adapted from Annabel Karmel's Lunchboxes and Snacks

2 eggs

1 6-oz can tuna, drained

1/2 cup corn

2 Tbls fat-free mayo

1 tsp white wine vinegar

4 scallions, chopped

salt and pepper

few drops of Tabasco sauce ( I used 3 drops)

alfalfa sprouts

2 whole wheat pitas

Put the eggs in a saucepan of cold water and bring to a boil. Reduce the heat and simmer, 7-8 minutes. Drain and cool under cold water. Peel the eggs when cold.

Meanwhile, flake the tuna with a fork and mix with the corn, mayo, vinegar, scallions, salt, pepper, and Tabasco. Roughly chop the hard-boiled eggs and add the the tuna mix with the sprouts., stirring well.

Cut the pita breads in half to make four pita pockets and divide the mixture among them.

Italian Lentil-Bulgur Salad by Mary Ann

1 cup bulgur

2 Tbls fresh lemon juice

2 Tbls olive oil

1/2 English cucumber, halved and sliced

1 1/2 cup fresh green beans, blanched

1 1/2 cups brown lentils, cooked

2 Tbls fresh parsley, chopped

2 Tbls. Italian seasoning

salt and pepper to taste

2 small tomatoes, chopped

Boil 2 cups of water and pour over the bulgur, that is in a large bowl. Cover and let bulgur absorb water. When water is absorbed fluff bulgur with a fork. Add lemon juice and olive oil. Stir well. Add cucumber, green beans, lentils, parsley, Italian seasoning, salt and pepepr. Mix well and adjust seasoning to taste. Add tomatoes and stir gently to combine. Refrigerate.

Popcorn Squares from Family Fun Magazine
1/2 cup honey
2/3 cup peanut butter
1 cup homemade granola*
1 cup roasted and salted peanuts, coarsely chopped
3 cups plain popped popcorn

Step 1 Line an 8- or 9-inch square pan with foil. Heat the honey in a large saucepan until it boils, about 2 minutes. Add the peanut butter and stir until mixture is well blended.

Step 2 Remove the pan from the stove and stir in the granola, the peanuts, and the popcorn until everything is coated.

Step 3 Press the mixture evenly into the prepared pan. Refrigerate the pan until the mixture is cool, about 30 minutes. (I refrigerated them over night and cut them in the morning).

Step 4 Cut the mixture into small squares . The treats will be a bit crumbly, so you may want to serve them in paper candy cups.

* Homemade Maple Peach Granola by Mary Ann

5 cups oats

heaping 1/3 cup wheat germ

heaping 1/3 cup flaxseed meal

1 1/4 cup macadamia, walnut, and pecan pieces

2/3 cup pure maple syrup

1/2 cup peach nectar

1/2 cup packed brown sugar

2 T canola oil

1/4 tsp salt

1/4 cup raisins, or other dried fruit

Combine all ingredients in a large bowl and stir until well mixed. Spread on a large jelly-roll pan coated with cooking spray. Bake at 300 degrees for 1 hour, stirring every 15 minutes, or longer, until dry. Cool completely and store in an airtight container.


Simple Chicken Parm Sandwiches by Mary Ann
whole wheat mini buns (Thank you Prudy)
cooked chicken
marinara sauce
Provolove cheese slices

Spread marinara on both sides of the bun. Fill with shredded chicken, top with cheese. Pop in the microwave until cheese is melted and sammy is warm!