Delightful Tabouli

If there is anything more delightful than than picking fruit moments before you use it in a meal, I don't know what it is.  Ok, maybe picking your own veggies or spices, though I would not apply said theory to meat.  I do love having a lemon tree in the yard.

A few months ago, I received a package in the mail that made me very nervous.  I was expecting a package of dresses I'd ordered online.  The box I received was very heavy and smelled of onions.  NEITHER quality is desirable in a summer dress.  Turns out my dear aunt Lisa had finally come through on her promise of sending me her favorite tabouli mix... 12 of them!  Suddenly the smell made sense and awoke my hunger.  I found a few tomatoes and a cucumber and ran outside for some lemons.  And set to work.

Bishop Brother Tabouli Recipe (from the package)

Ingredients:    

• 1 10oz. pkg Taboli Salad Mix (or use 1/2 lb soft bulgur wheat, 1 bunch of parsley and 1 green onion, both finely chopped)
• 2 cups water
• 3 fresh tomatoes chopped finely
• 1 small cucumber chopped finely (I used an English cucumber)
• 1/3 Cup vegetable oil (I used olive oil)
• 1/2 Cup lemon juice
• 1 tsp. Salt
• 1 tsp. Black Pepper

For added taste add (2) green onions with tops finely chopped

Directions:Before chopping the above vegetables combine the 2 cups warm water and taboli salad mix together and let soak while preparing the vegetables. After all is chopped now combine all ingredients with the water and mix. Refrigerate at least four hours to allow the ingredients to chill and flavors to mix together. Will keep up to one week if properly refrigerated.


My modifications:

1. I like using English cucumbers because they are less watery, have more flavor, the skin doesn't require peeling and there are no seeds.
2. I found this recipe a bit oily. I reduced the oil to 1/4 cup and used olive oil.
3. I love lemon so I upped the juice measure to 3/4 cup.
4. Green onions are a must in my book.

My discovery: Though advertised as "vegetable cutting knife", bamboo knives are NOT the best way to cut veggies, especially tomatoes.  What should have taken me a few minutes of chopping, actually took me over half an hour.  The serrated knife is great for cutting bread, but I think I'll just keep the straight one for shmearing my bagel.

The picture above is yellowed because it's a batch that we took to the Hollywood Bowl when we went to enjoy Chris Botti's trumpeting sounds.  I forgot to take the picture while it was still daylight.

Chilean Chicken and Rice

This recipe is less detailed than others I’ve posted.  I got it from my Chilean mami, Cecilia.  Each cook has their own version they know by heart and adapt according to what ingredients they have available and how many hungry people they’ll be feeding. 

These are the original notes she gave me, translated to English:

Garlic, onion, green onion, carrot – finely chopped. Heat everything in a little oil until golden.  Brown skinned chicken pieces on both sides. Add water till it barely covers the chicken. Cover and simmer for ½ hour.

I didn’t even include to serve it with rice, because that’s a given.  Here’s my conversion with measurements for newbies and type A people (you know who you are).

Cecilia's Arroz con Pollo al Jugo (rice with chicken cooked in its own juices - literally)
(4 servings)
2 tbsp. olive oil

2-3 cloves garlic, minced

1/2 med onion, finely chopped

2 green onion, finely chopped

1 carrot, thinly sliced or shredded

4 pieces of chicken, skinned

2 cups of rice, prepared according to package directions or this recipe

In a pot with a lid, heat oil till shimmery (med heat).  Add veggies and stir occasionally till onions are just past translucent.  Add chicken and brown on both sides.  Add water (I also include ¼ c white wine) to pot to barely cover chicken.  Cover pot with lid and turn down heat to a simmer.  Cook 30 minutes.  Serve over rice.

Erin's Ramen Soup

I'm not a big fan of ramen, but I am a big fan of easy quick preparations. I don't often plan meals ahead. When I get hungry I want to eat, not watch something cook. Besides, sometimes I just crave that ramen flavor that takes me back to college days. So, I always have a couple of packets on hand.


Another couple items I like to keep on hand are mushrooms and zucchini. You can add them to just about anything.


Here's what I came up with one cold day when I was craving french fries. It's a "healthier" alternative to fries since my true craving is salt*. Also, this is a great recipe for when you have a cold. And it only takes as long as it takes to boil the water... almost.


Erin's Ramen Soup (1 adult serving, 2 kid servings)


1 pkg ramen (any flavor - I like chicken)
2 cups water
1/2 small zucchini, sliced
3 mushrooms, sliced
1 green onion, sliced

1/2 lemon or lime

1. Boil the 2 cups of water - electric kettles are great for this.
2. While water is heating and before opening the ramen package, crumble the noodles with a heavy mug or rolling pin. Don't crumble too small, but really, it's up to you.
3. Empty the crumbled noodles into the biggest bowl or mug you can find. Remove the flavor packet.
4. Throw in your sliced zuchini, mushrooms, and onion.
5. Sprinkle the flavor packet contents on top.
6. Squeeze juice from the lemon or lime over the top, removing any seeds or use a strainer if you're averse to the pulp.
7. Pour boiling water over the top until noodles are covered.
8. Cover bowl/mug with a plate for 3-5 min.
9. Stir and enjoy!

I knew a girl in jr high that had hair like this.

Traditional (mushy) preparation (less steps, but takes longer)

1. Boil water in saucepan.
2. Once water boils, add noodles and all other ingredients.
3. Cook for 3 minutes.
4. Serve.

*Craving salt is usually an indicator that you are de-hydrated. Drink up!