On The Lighter Side

The sun is shining! The sun is shining! The sun is shining!

There is beautiful, blue sky behind puffy, white clouds. 

The majority of the snow from earlier in the week is melted away. 

It is windy as heck, but it still feels like Spring.

I am happy. Very happy.

Until I think about my winter weight gain (or is it a year-round weight gain?) and how nothing that I own for Spring and Summer fits. That isn't happy. Not at all.

It is time to take advantage of this sun and have some fun moving outside. 

It is time to lighten up a little while still enjoying fabulous meals. 

Filling up with healthy, whole grains and vegetables, fruits, and lean protiens.

Taking advantage of fresh (fresh veggies...fresh fruits...fresh air) and making an effort toward good choices (the Cadbury Eggs are still not winning).

Bulgur and Edamame Salad

(adapted from Cooking Light)

2 cups cooked bulgur, prepared according to package directions

1 cup frozen shelled edamame (green soybeans)

1 pound cherry tomatoes, halved

1 cup flat-leaf parsley, chopped

4 tablespoons chives, snipped

4 tablespoons green onions, chopped

1/4 cup fresh lemon juice

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Prepare bulgur according to package directions. (My Hodgson Mill bulgur brought water to boil, added bulgur, and simmered.)
Cook edamame in boiling water 3 minutes or until crisp-tender; drain.
Whisk lemon juice, olive oil, salt and pepper together in a serving bowl.
Add the herbs to the dressing.
Add edamame, tomatoes, and bulgur to the dressing.
Toss well.
Let stand at room temperature 1 hour before serving.
(Salad keeps well for a week of easy lunches...just squeeze a little fresh lemon juice over each serving to brighten the flavors. Also, may consider only adding tomatoes to the daily serving, as they tend to get mushy when refrigerated.) (Serves 6)

How Do You Chop Water?

The other day, I received a text message from a friend. He asked if I had ever made Tabbouleh. I replied that while I love this fresh salad offering at Sanaa's 8th Street Gourmet, I had never made it myself. "Why not?" he asked. I really had no answer for him. I almost always have all of the simple ingredients on hand, and I own one of Sanaa's fabulous cookbooks (Secrets of Healthy Middle Eastern Cooking) that includes her recipe. Why not? Why not NOW?

My friend and I made a pact to recreate this flavorful, healthy salad and submit dueling blog posts. I assured him that even with limited cooking skills, he could do it. "It is just boiling water and chopping," I said. "How do you chop water?" he asked. Oh boy. I *hoped* this was a good idea.

As it turned out, it was a GREAT idea, Jonathan created an incredible salad that "fills my mouth with flavor and my stomach with complete satisfaction" and posted an awesome blog post about the process. I Think I Burnt The Salad even includes the video of Sanaa making the gluten-free version of Tabbouleh.

The Tabbouleh that I prepared is a variation of the traditional recipe that includes bulgur wheat. While not gluten-free, it is still packed with the gusto of the bright flavors of the parsley, onion, and tomato. I could hardly wait to drizzle it with a little olive oil and fresh lemon juice and gobble it down. My hearty, but healthful lunch of Tabbouleh, Roasted Garlic Hummus, and (purchased) flat bread was one of the best ideas ever On My Plate.

 Tabbouleh

(Adapted from Sanaa Abourezk) 

 1/2 cup Quick Booking Bulgur Wheat (I use Bob's Red Mill)

1 cup water

4 cups finely chopped ripe tomatoes

1 cup finely chopped onion

5 cups finely chopped parsley

1/2 cup fresh lemon juice (really, fresh is so much better than bottled stuff)

2 tablespoons olive oil

Bring water to a boil.
Add the bulgur wheat; stir.
Cover and simmer for 12-15 minutes, or until tender.
In a salad bowl, combine the cooked bulgur with the tomatoes, onion, and parsley.
(Can be prepared ahead to this point and dressed just prior to serving.)
Drizzle with the lemon juice and olive oil and toss to coat. (6 servings)