tabouleh


tabouleh_1

I love tabouleh. So much in fact that I often find myself scooping heaps of it from the Whole Foods salad bar and eating it for breakfast (they do a terrific and terribly convenient version of the traditional mezze). Yesterday was my first attempt to make it myself, and although a tabouleh purist might roll her eyes at my creative liberties (no tomatoes, no onion, no cucumbers) it’s the perfect, refreshing delight for my palette.

All you need is:

1/2 cup bulgar

1/3 cup lemon juice

1/3 cup olive oil

two bunches of parsley

a dozen mint leaves

salt to taste, I used ~2 tsp

This was also my first time cooking with bulgar and I use “cooking” loosely because all you really do is rehydrate it. Start by rinsing your bulgar in a fine, mesh strainer. Transfer to a large bowl and pour in half of your lemon juice. Let it sit for 30-40 minutes or until the bulgar starts to fluff and get more tender.

lemon juice + bulgar_1

While your bulgar’s soaking and absorbing your lemon juice, in the bowl of a food processor place parsley & mint. Pulse to mince. Then, combine olive oil with with other half of your lemon juice and slowly pour into your parsley/mint mixture.

Parsley + Mint_1

lemon + greens_1

Once your bulgar is adequately soaked, pour in your green mixture and stir to combine.

green + bulgar

There you go! Super simple tabouleh – no heat required. This is also a great make ahead dish, I had some for lunch today and I think it improves with age as the flavors have longer to gel.

A refreshing addition to any summer plate or breakfast of champions,

Julia

ninfa’s green sauce

Ninfa's Green Sauce Hero

Every Houstonian knows Mama Ninfa is an institution, and this green sauce know doubt helped her emerge as a Tex-Mex queen! I found this Houston Chronicle newspaper clipping for Mama Ninfa’s famous green sauce and didn’t skip a beat before I tried to recreate this famous salsa. The secret that’s not clear from the recipe below, is that this recipe is really good for three unique salsas/dips! With proper pauses, you can stretch this recipe from one creamy green dip into creamy green dip, avocado tomatillo salsa, and tomatillo salsa. All three are delicious in their own right, so use this recipe for one or all three!

Ninfa's Green Sauce Ingredients

Green Sauce Newspaper Clipping

You’ll need:

3 medium green tomatoes, coarsely chopped
4 tomatillos, chopped
1 -2 jalapeños, coarsely chopped
3 garlic cloves
2 tbl olive oil
3 ripe avacados
¼ c cilanto
1 tsp salt
1 ½ c sour cream (less if you go for more than one of the salsa varietals)

 

 

Combine your tomatoes, tomatillos, jalapeños, garlic & oil in a small pan. Bring to a boil & then simmer for 15 minutes or until the tomatoes are soft.

IMG_3454

 

For salsa 1: let all these ingredients cool to room temperature & then mix in a food processor adding your salt, cilantro, and lime. Remove as much of the tomatillo salsa as you’d like to enjoy.

For salsa 2: add your avocados to the tomatillo mix & combine in the food processor. This is another reasonable point to pause! Scoop aside some avocado tomatillo salsa & enjoy.

For salsa 3: the most decadent, Ninfa’s-esque, creamy dip, add your sour cream & combine. Depending upon how much salsa you’ve removed already, modify the amount of sour cream you add to reflect the proportions remaining in the bowl of your food processor. Add sour cream to taste & to your desired level of creaminess.

Enjoy any of these three salsas with tortilla chips, as enchilada sauce, or taco toppers!

 

a hungry texans guide to thanksgiving!

we all do it- that weekend before thanksgiving when friends gather, drink too much spiced cider, and potluck our faces off for that pre-thanksgiving thanksgiving celebration.  call it Friendsgiving or Fakesgiving, we just call it delicious.

and this year was no different.  the man chefs brought their extremely tasty green beans and a rendition of thomas keller’s stuffing that blew us meat eaters’ socks off (vegetarians beware: this stuffing starts with 1 lb of rendered bacon fat).

use these recipes for your own thanksgiving feast or just as side dishes for a wonderful meal.  click through for recipes!

honey butter chicken biscuits

roasted root vegetables with charred scallion goat cheese & garlic confit

middle eastern spiced roasted cauliflower

jalapeno honey butter & sage roasted garlic butter

cranberry-orange relish

 

happy thanksgiving!

xoxo,

the hungry texans

brussels sprouts with roasted chicken

you’ll notice that this recipe is for brussels sprouts with roasted chicken on the side.  that’s because, no matter how hard i try, i can’t manage to get these sprouts to step out of the spotlight.  so, i give up.  you can be the star, little sprouts.  try adding a little crunch with toasted pumpkin seeds or walnuts.

For the Sprouts:

1lb Brussels Sprouts

1/2 Small Red onion, sliced

3 cloves garlic

1 tbs balsamic vinegar

3 tbs maple syrup

 For the Chicken:

2 breasts and 2 wings (or any part of the chicken you like)

10 sprigs fresh thyme

1/2 lemon

preheat the oven to 400 degrees.

rinse the brussels sprouts and chop the stems off of each one.  then cut them in half (this makes the inside really crispy).

in a heavy cast iron skillet, heat 2 tbs of olive oil and add the sliced red onion.  let these swim around for about 3 minutes, then add the garlic.  scoot the onions and garlic to the edges of the skillet and add your brussels sprouts.  try to get them face down so that the flat side gets good and brown.  then- don’t touch them!

about 1/2 a glass of wine or bourbon later, give your sprouts a good stir, season with s&p, and drizzle the balsamic and maple syrup over the whole thing.  be sure to use a good maple syrup, of course.  brussell sprouts are like little sponges, so if you roast them with good ingredients, they’ll really shine.  If you’d like to, season a couple chicken breasts (we did wings & breasts) with salt, pepper & thyme.

Add them to the brussels sprouts, skin side down, and let them sizzle for about 5 minutes.  then, pop these babies into the hot oven and let them roast for approx 20 minutes or 1/3 of an episode of The Wire.  

Easy enough?  Absolutely.  Leftovers?  Not in a million years.

xoxo,

hungrytexans