Sunday, June 23, 2013
Couscous Tabbouleh
Hello All!
Well it was a hot day here in Milwaukee, but I did manage to spend some time outside in the sunshine.
This time of year is the perfect time for a cold salad. I think I have told you, but I am in LOVE with Wini Moranville's cookbook, the Bonne Femme Cookbook. It is just terrific and every dish I have made, Bill has said it is a keeper!
Tomorrow is tennis and I needed to bring a treat/snack for after the match. So I pulled out my trusty Bonne Femme Cookbook and found this great recipe for tabbouleh. Although the original recipe calls for bulgur, I couldn't find it, so I had to mix it up and use couscous.
Couscous Tabbouleh
Adapted from the Bonne Femme Cookbook
2 cups precooked couscous*
2 cups boiling water
2 medium tomatoes, seeds removed and diced
1/4 cup diced green onions
3/4 cup diced parsley
3 Tbls fresh lemon juice
3 Tbls olive oil
Salt and Pepper to taste
Pour the boiling water into the measured couscous. Cover and let come to room temperature. This took about 30 minutes in my kitchen. Fluff the couscous with a fork.
Add the tomatoes, green onions and parsley and mix well. Add the lemon juice and olive oil. Mix well and add salt and pepper to taste.
This will taste better the next day, when all of the flavors can combine.
* I found precooked couscous at my grocery store. I am not sure it is any different than any other couscous; maybe someone will give me a shout out and let me know!
I think you will find this is an easy and refreshing salad for summer. Enjoy it!
Sharing here:
Life on Lakeshore Drive
This Gal Cooks
Ms. enPlace
Flour Me With Love
Chef in Training
White Lights on Wednesday
ZentMrs.
Memories By the Mile
Until next time,
PS...there are affiliate links in this post.
Well it was a hot day here in Milwaukee, but I did manage to spend some time outside in the sunshine.
This time of year is the perfect time for a cold salad. I think I have told you, but I am in LOVE with Wini Moranville's cookbook, the Bonne Femme Cookbook. It is just terrific and every dish I have made, Bill has said it is a keeper!
Tomorrow is tennis and I needed to bring a treat/snack for after the match. So I pulled out my trusty Bonne Femme Cookbook and found this great recipe for tabbouleh. Although the original recipe calls for bulgur, I couldn't find it, so I had to mix it up and use couscous.
Couscous Tabbouleh
Adapted from the Bonne Femme Cookbook
2 cups precooked couscous*
2 cups boiling water
2 medium tomatoes, seeds removed and diced
1/4 cup diced green onions
3/4 cup diced parsley
3 Tbls fresh lemon juice
3 Tbls olive oil
Salt and Pepper to taste
Pour the boiling water into the measured couscous. Cover and let come to room temperature. This took about 30 minutes in my kitchen. Fluff the couscous with a fork.
Add the tomatoes, green onions and parsley and mix well. Add the lemon juice and olive oil. Mix well and add salt and pepper to taste.
This will taste better the next day, when all of the flavors can combine.
* I found precooked couscous at my grocery store. I am not sure it is any different than any other couscous; maybe someone will give me a shout out and let me know!
I think you will find this is an easy and refreshing salad for summer. Enjoy it!
Sharing here:
Life on Lakeshore Drive
This Gal Cooks
Ms. enPlace
Flour Me With Love
Chef in Training
White Lights on Wednesday
ZentMrs.
Memories By the Mile
Until next time,
PS...there are affiliate links in this post.
Sunday, June 9, 2013
Peanut Butter Dessert Dip
Hello all! I am back from vacation a few weeks ago...so back to the blog! I play a great deal of tennis over the summers and one of the best parts of one of the tennis leagues I play in is that the home team provides snacks for after the game.
I always feel I am making something at the last minute (that isn't all that yummy), so this year I planned ahead and have been piling up potential "tennis appetizers" on a board on Pinterest! You can take a look at the board here!
So tomorrow is our first home match, so I decided to bring out the big guns...this awesome sweet dessert dip! It is a riff on a recipe by Shugary Sweets (who has a great blog of all sorts of yummy treats if you want to visit). So here it is...a great choice for potluck or even a tennis party. Enjoy!
Peanut Butter Dessert Dip
mildly adapted from Shugary Sweets
1/2 cup butter
1/2 cup brown sugar
1 teaspoon vanilla extract
8 ounces cream cheese, at room temperature
3/4 cup powdered sugar
8 ounces of miniature Reece's peanut butter cups
In a small sauce pan, combine the butter and brown sugar. Allow the butter to melt and come to a boil; as soon as this occurs, remove the mixture from the heat and add the vanilla. Set the sugar mixture aside and allow it to come to room temperature.
When the sugar mixture is ready, place the cream cheese and powdered sugar in a bowl. Mix for four minutes, until well blended and fluffy. Add the sugar mixture and blend well. Carefully add the peanut butter cups until combined.
Serve immediately or refrigerate until needed. Serve with Nilla wafers. This is a great make ahead dish and I hope you give it a try!
Sharing this recipe here:
Sugar and Slice Sunday
Marvelous Mondays
Mix it Up Monday
Tuesday's Table
Wednesday Whatsits
Live.Laugh.Rowe.
Life on Lakeshore Drive
Chef in Training
Tuesday update: This was a hit at the match, even if I lost my match - boo! One of my teammates mentioned that this is gluten free, so if this is of interest, keep it in mind.
Until next time,
I always feel I am making something at the last minute (that isn't all that yummy), so this year I planned ahead and have been piling up potential "tennis appetizers" on a board on Pinterest! You can take a look at the board here!
So tomorrow is our first home match, so I decided to bring out the big guns...this awesome sweet dessert dip! It is a riff on a recipe by Shugary Sweets (who has a great blog of all sorts of yummy treats if you want to visit). So here it is...a great choice for potluck or even a tennis party. Enjoy!
Peanut Butter Dessert Dip
mildly adapted from Shugary Sweets
1/2 cup butter
1/2 cup brown sugar
1 teaspoon vanilla extract
8 ounces cream cheese, at room temperature
3/4 cup powdered sugar
8 ounces of miniature Reece's peanut butter cups
In a small sauce pan, combine the butter and brown sugar. Allow the butter to melt and come to a boil; as soon as this occurs, remove the mixture from the heat and add the vanilla. Set the sugar mixture aside and allow it to come to room temperature.
When the sugar mixture is ready, place the cream cheese and powdered sugar in a bowl. Mix for four minutes, until well blended and fluffy. Add the sugar mixture and blend well. Carefully add the peanut butter cups until combined.
Serve immediately or refrigerate until needed. Serve with Nilla wafers. This is a great make ahead dish and I hope you give it a try!
Sharing this recipe here:
Sugar and Slice Sunday
Marvelous Mondays
Mix it Up Monday
Tuesday's Table
Wednesday Whatsits
Live.Laugh.Rowe.
Life on Lakeshore Drive
Chef in Training
Tuesday update: This was a hit at the match, even if I lost my match - boo! One of my teammates mentioned that this is gluten free, so if this is of interest, keep it in mind.
Until next time,
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