Tomato barley salad

I lied again. Another post sans sugar. I promise I will cease my lying once the new year begins. I have a few more hours.

I have been on the frugal side lately, so I scoured our pantry for a salad ingredient in anticipation of a family gathering. I had purchased pearl barley on sale a few months ago, and spotted it on the top shelf. Perfect! So here you go, friends, a totally made-up, yet delicious and healthy salad for your next gathering. Your family and friends will love it. Mine did.

By the way, a giveaway is coming in the next day or so because I love you all so much! Stay tuned!

In a large saucepan, combine:

1 1/2 cups uncooked pearl barley

3 cups water

Place pan over medium heat and cook until simmering. Simmer, covered, for 45 minutes, or until liquid is dissolved and barley is tender. Remove from heat and let cool.

In a medium bowl, combine:

Cooked barley

1 pint cherry tomatoes, quartered

1/4 red onion, finely chopped

2 tablespoons flat-leaf parsley, chopped

2 tablespoons basil, chopped

1/4 cup extra-virgin olive oil

Salt and pepper, to taste

Mix well.

Refrigerate until ready to serve. You will love this, I promise, even sans sugar. 

Enjoy! Happy 2013, friends!

Printable recipe: Tomato barley salad

Tabbouleh

I kept trying to figure out why today felt like Monday and then I realized that it was our Monday. Mondays are our Saturdays and Tuesdays are our Sundays, which would make today Monday! The boys went to daycare, so I got a ton of work done in the morning. I was tired. I desperately wanted a nap. The only thing better than a nap is what I actually ended up doing which was getting a manicure and pedicure courtesy of (and with!) my friend Emily! Awesome! I have pretty toes and fingers and I got to spend time with a sweet sweet friend.

I made a batch of Tabbouleh this morning and it was a delightful and fresh little snack to munch on throughout the day. You know, in between manicures and pedicures and everything else good in life.

Pour one 5.25-oz. box of taboule mix wheat salad (minus the enclosed spice packet) into a medium bowl. This is the same thing as bulghur wheat, and it measures out to be nearly 1 cup. The brand that is easily found in most grocery stores is called Near East.

Pour 1 1/2 cups of boiling water over top of the bulghur wheat.

Add:

1/4 cup extra-virgin olive oil

Juice from 2 lemons

1 teaspoon salt

Cover and let this mixture stand at room temperature for 1 hour.

In the meantime, prepare your veggies and herbs.

Slice the white and light green parts from 1 bunch of green onions.

Peel and chop 1 English seedless cucumber.

Chop 2 medium tomatoes.

Finely chop 1/4 cup fresh mint leaves.

Finely chop 1 cup flat-leaf parsley.

When the bulghur is finished soaking, it will look something like this. It will taste delicious.

Add the prepared veggies and herbs to the bowl.

Mix well. 

Add salt and pepper, to taste.

Cover and chill until ready to serve. Serve with or without crackers. Personally, I prefer a plain ol' fork and diggin' right in.

Crumble feta cheese over the top before serving, if desired.

Happy Monday, er, Wednesday!

Printable recipe: Tabbouleh

White bean dip with parsley

The past few days have brought a combination of snow, sleet, rain, gloom and more gloom. Last night Dan and I got out of the house for a bit, and these huge heavy raindrops that seemed to be the size of marbles fell on us. This morning we woke up to to a heavy blanket of snow covering the ground. And now I can hear that wet, thick snow melting outside, forming puddles that I'm sure will freeze in a few hours. Who knows what tomorrow will bring! Raining cheeseburgers?! Such is life in Minnesota. 

Two weekends ago, back when it was sunny and warm and spring-like, I made this white bean dip as an appetizer for Elijah's birthday party. It took me almost no time to make it, and I loved it even more than I thought I would. It was fresh and delicious, and I used the leftovers for all sorts of interesting things. I sandwiched it in between cheese slices, I used it as a taco ingredient and as a dip for whatever was in our refrigerator, including pickles and carrots. 

Heat 2 tablespoons of olive oil in a small skillet over medium-low heat. Add 3 cloves of finely minced garlic and cook, stirring, for 3-4 minutes, or until the garlic is golden.

In a medium bowl, combine:

Sauteed garlic

Two 15.5-oz. cans cannellini beans, drained

1/2 teaspoon cayenne pepper

2 tablespoons fresh thyme, finely chopped

1 teaspoon kosher salt

1/2 teaspoon black pepper

Mix well and mash with a potato masher. You will want to retain some of the lumpiness for texture. This is why I didn't process it in a food processor. Refrigerate until ready to serve.

In a food processor (preferably a mini), combine:

1/2 cup fresh flat-leaf parsley

3/4 cup extra-virgin olive oil

Process until smooth. Before serving the dip, pour the olive oil-parsley mixture over top. Serve with crackers, chips or veggies.

Enjoy!

Printable recipe: White bean parsley dip