Tasty twist on a Mediterranean classic. Serendipitous discovery when I didn’t have any parsley on hand! You will need: 2 ¼ cups water 1 cup bulgur wheat 2 tomatoes, seeded and finely chopped 2 green onions, sliced into thin slivers ¾ cup coarsely chopped fresh cilantro 2 cloves garlic, minced, or to taste 2 lemons, juiced …
Just throw this in the slow cooker crock pot the night before and have a delicious breakfast waiting for you in the morning. It reheats well, too! You will need: 2 ½ cups water 2 cups almond milk 1 cup applesauce (Optional) 1 cup steel-cut oats 1 cup dried cherries, or more to taste 3 tablespoons …
Baked carrots with light sweet glaze. You will need: 1 bunch carrots, trimmed butter-flavored cooking spray (such as I Can’t Believe It’s Not Butter®) 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon white sugar Instructions: Preheat the oven to 425 degrees F (220 degrees C). Arrange carrots in a shallow baking dish. Spray …
A biga, or ‘starter’, adds flavor and extra leavening power to bread dough. You will need: ¾ teaspoon active dry yeast ½ cup warm water 3 ½ cups unbleached bread flour 1 ¼ cups cold water Instructions: Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has …
Fattoush is a Lebanese salad, good for hot weather. This recipe uses two unusual ingredients: sumac and purslane. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking. Purslane is succulent with a lemony flavor, and makes a nice salad green. I find them at farmer’s markets. You will …
