Tabbouleh

Tebbouleh

Such A Flavorful Healthy Salad

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: No cooking required

Ingredients 

1 cup Bulghur Wheat (cooked ahead) chilled

1 cup fresh Italian parsley, minced

1 cup scallions, minced

1 cup fresh mint, minced

1 cup seedless cucumbers, diced

2 cups assorted tomatoes, diced

juice of 1 lemon

zest of 1 lemon

2 cloves garlic, pressed or finely minced

3/4 cup EVOO

salt

pepper

Cooking Tools

Medium Mixing Bowl 

Directions 

Precook Bulghur wheat according to product directions & chill.  Place all ingredients in a mixing bowl and toss, adjust seasoning to taste. Refrigerate a few hours before serving.

Serves 4

 

 

Zucchini Scarpaccia

Zucchini Scarpaccia

A Delicious Tuscan Tart!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

2 large zucchini, slice thin

1/2 cup rice flour

1 cup fine cornmeal

1 1/2 cups grated Parmesan cheese

2 tsp salt, divided

1 tsp dried oregano 

1 tsp garlic powder

1 tsp onion powder

1/4 cup olive oil

1/4 zucchini water

2 eggs

pepper

Cooking Tools

Large mixing bowl

Sheet pan

Parchment paper 

Salad spinner

Kitchen towel 

Directions

Slice zucchini's thin, you may also use a mandolin to get even slices. Place zucchini is a large mixing bowl and sprinkle with 1 tsp of salt and toss to coat zucchini’s, set aside for 15 minutes to draw out water. Remove zucchini and place in a salad spinner, reserve 1/4 cup of the zucchini liquid. Spin zucchini to draw out excess liquid, then remove and place in kitchen towel to squeeze even more liquid. In the large mixing bowl, add; rice flour, fine polenta, cheese, salt, garlic powder, onion powder, pepper, dried oregano and mix. Into the dry ingredients add eggs, olive oil and zucchini water and mix into a more like a wet paste (something that resembles wet sand) Toss in zucchini’s and coat well.  Pour ingredients onto a parchment lined sheet pan and flatten down zucchini’s to create almost one layer. Preheat at oven to 425 Degrees F, bake in oven for 30 minutes until golden brown and crisp on top.  Remove from oven and cool, cut & serve.

Serves 4-6

 

Sausage Gravy & Biscuits

Sausage Gravy & Biscuits

A Southern Breakfast Staple!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 20 minutes

https://womanandthewhisk.com/2024/01/04/sausage-gravy-biscuits/

Ingredients 

1/2 lbs. bulk breakfast sausage

3 tbsp butter

2 tbsp flour

1 cup milk

1 cup heavy cream

salt

pepper

Cooking Tools

Medium non-stick pan

8 inch round non-stick cake pan

Mixing bowl

Directions 

In a frying pan on medium heat, saute and cook sausage, breaking up into small pieces. Cook sausage until golden brown, add butter and toss until melted. Sprinkle in flour and toss into meat until flour is absorbed into the butter and fat. Pour in milk & cream and still until the gravy thickens, reduce to a simmer. if you want thinner gravy, add more milk.  Adjust seasoning with salt and pepper to taste. Pour over biscuits and serve.

Biscuits

Ingredients

2 cups Bisquick baking mix + dusting

2/3 cup milk or butter milk

1 tbsp vegetable oil

1 stick butter

Directions

Preheat oven to 370 Degrees F.  in a mixing bowl, add Bisquick, milk and oil. Form into a soft dough ball and place on a board or counter that it lightly dusted with baking flour. Form dough ball into a disk slightly smaller than the cake pan and cut into wedges. Place butter in cake pan and place in oven until butter is melted and bubbly, pull pan out and place wedges of dough in pan and using a pastry brush and brush up the sides and top of dough with some of the melted butter.  Place in oven and bake for 18-20 minutes until golden brown.

Serves 4