13 June 2010


I've made a lot of new recipes lately, but finding time to blog has been difficult. There are so many delicious summer dishes I want to share with you!

Today, I'll pass on a fantastic recipe for tabbouleh. Tabbouleh is a Lebanese salad made with parsley and bulgur wheat. It bursts with simple, fresh flavors which change as the ingredients meld together. You can serve it as a condiment for simply grilled meats (try it on lamb kabobs - yum!), stuffed into pitas, or as a side dish.

If you are a backyard herb gardener, you'll love this use for all that beautiful flat-leaf parsley you're probably seeing now. Since I can't currently have an herb garden, I bought my parsley at West Side Market. The lovely lady at Judy's Oasis is always working when I stop by. She has sold me the most delicious treats, from kibbee to the irresistible feta-black olive dip, and when I asked for help making my own tabbouleh, she was happy to assist me. Her most important piece of advice: make sure the parsley is washed very well and that you dry it completely before chopping it and mixing the salad.

adapted from epicurious

3 tbsp. olive oil
1/2 c. bulgur wheat
1 c. boiling water
3 bunches fresh flat-leaf parsley, finely chopped
1 small tomato, seeds removed, diced
4 green onions, sliced thinly
2 tbsp. lemon juice
salt & pepper to taste

Place bulgur wheat in a small heat-proof bowl. Pour boiling water over the wheat. Stir in 1 tbsp. of olive oil and cover bowl with a lid or piece of plastic wrap. Let stand for 15 minutes, then stir with a fork to fluff and separate. Allow to cool.

In a large bowl, combine all ingredients. Stir with a large fork, taste for seasoning. You may wish to add more oil, lemon juice, salt, or pepper. I found that my tabbouleh required a bit more olive oil and a lot more salt.

Enjoy this delicious summery dish with the fresh parsley and tomatoes of the season!

03 June 2010

Italian Drip Beef

My friend Adriana passed around this recipe a few months ago after seeing it on The Pioneer Woman's website, and I saved it because it got rave reviews from everyone who tried it.  I altered her original recipe a bit by adapting it for the slow cooker. If you are serving to picky kids or people who don't like spicy food, you will definitely want to reduce the amount of peperoncini you use.  

I used a smaller roast since it's just the two of us. The shredded beef is fantastic on sandwiches. I think it would be just as good over mashed potatoes, rice, or orzo. 

Italian Drip Beef
1 whole Beef Chuck Roast, 2.5 To 4 Pounds
1 can Beef Broth 
2 Tablespoons Italian Seasoning
1 teaspoon Salt
¼ cup Water
8 oz. Pepperoncini Peppers, With Juice
Buttered, Toasted Deli Rolls
Cheese (we used shredded mozzarella)

Combine all ingredients in bowl of slow cooker.  Stir lightly to combine seasoning with the liquid.
Slow cook 6-8 hours on low or until meat is fork-tender and falling apart.

With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm in the slow cooker. 

You can make this the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.