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Parsley Salad (Tabouli)

March 22nd, 2010

2 cups cracked wheat
2 cups very hot water
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
2 teaspoons salt
1 tablespoon pepper
1 medium-size cucumber, chopped
2 small tomatoes, chopped
8 green onions, sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley
1 garlic clove, minced

Soak the cracked wheat in the hot water for about 30 minutes, until most of the water is absorbed. Drain any excess water then squeeze cracked wheat dry. While cracked wheat soaks, prepare dressing by mixing the lemon juice, olive oil, salt and pepper in a small bowl; set aside. When cracked wheat is ready, add cucumber, tomatoes, green onions, mint, parsley and garlic to a large bowl. Add cracked wheat and dressing; stir to combine. Serve chilled or at room temperature.

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Cilantro-Lime Dressing

March 22nd, 2010

1 Conchos jalapeno pepper, seeded, deveined and coarsely chopped
3/4 teaspoon minced fresh ginger root
1 garlic clove
2 teaspoons balsamic vinegar
1/3 cup honey
1/4 cup lime juice
1/2 teaspoon salt, plus more for seasoning
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil

Place jalapeno, ginger and garlic into a blender; pulse until finely chopped. Add balsamic vinegar, honey, lime juice, 1/2 teaspoon salt and cilantro leaves; pulse, to blend. Turn on blender then slowly drizzle in the olive oil until blended into the dressing; season with salt if desired.

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Oregano Pesto Fingerling Potatoes

March 22nd, 2010

1 cup fresh oregano leaves
2 cups fresh parsley leaves
2 cups torn spinach leaves (fresh)
2 tablespoons freshly grated Parmesan cheese
2 large garlic cloves, peeled
2 tablespoons sliced almonds, toasted
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons olive oil
16 fingerling potatoes

Preheat oven to 425 degrees F. Place first 8 ingredients into a food processor; process until smooth. With food processor running, slowly add olive oil via food chute; process until well-blended then set aside. Place potatoes on a jelly-roll pan then place in oven and bake until tender, about 20 minutes, stirring occasionally. Put potatoes in a large serving bowl, add 1/3 cup pesto then toss gently to coat.

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Bay-Thyme Scalloped Potatoes

March 22nd, 2010

2 tablespoons butter
1 medium onion, finely chopped
1 tablespoon fresh thyme leaves, minced
2 medium garlic cloves, minced
1 1/4 teaspoons salt
1/2 teaspoon black pepper
5 medium-size russet potatoes, peeled and sliced 1/8-inch thick
1 cup heavy cream
1 cup low sodium chicken broth
2 bay leaves
4 ounces sharp cheddar cheese (shredded)

Adjust an oven rack in center of oven then preheat oven to 425 degrees F. In a Dutch oven set over medium-high heat, melt butter. When foam subsides, add onion; cook for about 4 minutes, stirring occasionally, until lightly browned and soft. Add thyme, garlic, salt and pepper; stir and cook for 30 seconds. Add potatoes, cream, broth and bay leaves; bring ingredients to a very light boil. Cover Dutch oven, reduce heat to medium-low then simmer for about 10 minutes, until potatoes are just about tender. Discard bay leaves. Transfer ingredients to a buttered 8-inch baking dish. Sprinkle with cheese then bake for about 15 minutes, until cream is bubbling and top is golden brown. Cool 10 minutes before serving.

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Grilled Chicken Breasts with Cumin

March 22nd, 2010

Cooking spray
2 teaspoons olive oil
4 skinless, boneless chicken breast halves, pounded to 1/2-inch thick
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Spray grill rack with cooking spray then heat to medium-high. Rub olive oil onto chicken breasts. In a small bowl, combine cumin, salt and pepper; rub mixture evenly onto chicken breasts. Place on grill and cook for about 4-5 minutes per side, until grill marks have formed and chicken is cooked through. Remove chicken from grill then let rest for 5 minutes.

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Cucumber Slices with Dill

March 22nd, 2010

4 large cucumbers, sliced
1 tablespoon dried dill
1 small onion, thinly sliced
1/2 cup white vinegar
1 cup white sugar
1/2 cup water
1 teaspoon salt

In a large bowl, combine cucumbers, dill and onion. In a separate bowl, combine vinegar, sugar, water and salt, stirring until sugar has dissolved. Pour vinegar mixture over cucumbers. Cover then refrigerate for at least 2 hours before serving.

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