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Well its May and our daughter's birthday is coming up again, and this is a perfect place to reminisce about birthdays gone by. When Courtney turned 21 she was still up at Stanford. Naturally, we were thrilled and honored when she said she was coming home to spend it with us. I immediately started calling people to get a party together. No sooner did I drum up a good crowd then Courtney said, "You know mom I'm a vegetarian now." Talk about throwing a monkey wrench in mom's plans! I love vegetables as much as the next guy, but I have never thrown a vegetarian party. The only thing I was sure of was the cake. I have a vegetarian girlfriend that takes protein supplements and loves to remind me that I don't need to because "You guys eat big ol' slabs of cow." Sure do. Love em.
Anyway, I asked Courtney for a few ideas, things she liked. Then I poured through my cookbooks. I actually found more help than I expected. One of the things I made for her party was Tabouleh. I found the bulgar at our local Greek market. (It's also pretty readily available at most specialty markets). We loved it so much that it has become a favorite around here. Some times I actually crave Tabouleh. After the fact, I believe I have become a connoisseur of Tabouleh, and I can honestly say that mine rocks. Its easy, so tasty, low fat, and pretty. If you've never Taboulehed, give this a try.
PS - The party was a big success, the food was diverse and beautiful, and yes there was even a platter full of kabobs for those of us that needed a little slab!
Love,
Vicki
Vicki's Tabouleh
Ingredients:
1 cup of Bulgar wheat (I use
the #2 medium)
1 bunch of parsley minced
juice of 2 lemons
1 to 2 T of good olive oil
3 T minced green onion
3 T minced fresh mint
2 tomatoes cubed
salt to taste
Directions:
Soak the Bulgar in 2 cup of hot water for about an hour. Drain it well. Toss in
remaining ingredients, Mix well. Serve immediately or chilled.
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