Have you ever tasted a soup with a depth of flavor that you just can’t explain? Did it have an indescribable richness that you would love to duplicate? Chances are the chef of that soup utilized a secret trick that has become less common ever since boxed and canned broths have become prevalent at the market. Most likely the cook has an important but old-fashioned weapon in his or her arsenal – chicken stock made from scratch. While the sound of this might initially seem too overwhelming or involved, I can assure you that making chicken stock is easier than you think. I dare you to try it just once and you likely won’t be buying boxed chicken broth again. It does take some planning ahead, but it is SO WORTH IT! Not only is homemade stock delicious, it is incredibly nutritious as well. Continue reading Making Chicken Stock is Easier Than You Think
This curried tuna salad is the perfect combination of sweet, sour, and salty! It has just the right amount of crunch and sass. We love to serve it on whole wheat bread with arugula and tomato slices. It is also lovely served along side a fresh bowl of orange slices or fruit salad. Perfect for a luncheon or baby shower! Continue reading Curried Tuna Salad
These beet crisps are infinitely superior to the commonplace chips you find in the supermarket snack aisles. Packed with nutrition and fiber, these crisps have no evil ingredients to spoil the fun! Who needs MSG and preservatives when you have a chip with the depth of flavor that these have? This recipe starts with the pulp left over from the Beet Juice Cocktail recipe. Just a couple of minutes of effort followed by an overnight stay in the dehydrator, and you will be gnoshing these tasty snacks down. Try them out on your friends at your next get-together! Continue reading Beet Crisps
These are quite possibly the best appetizers ever. This is also the perfect kind of appetizer to make a whole bunch of ahead of time and have waiting in the fridge . When your guests arrive, just pop them in the oven and you’re ready to entertain! Continue reading Jalapeno Poppers with Bacon, Pineapple, and Barbeque
- 6 medium beets
- Slice beets into 1/4 inch slices.
- Divide beets evenly among 6 appetizer plates.
- Sprinkle goat cheese on top of beets.
- Top each plate with 4 pistachios.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
I distinctly recall the very first time I tried tabbouleh. It was in Morocco.
Okay… it was in Epcot’s Morocco. It was way back when we had only two little ones to cart around Disney. We had stopped at one of the little sidewalk restaurants for a little respite from the sun and to have a little snack. At the time I had never even heard of the word tabbouleh. The entry on the menu board piqued my interest, and I just had to sample the salad with such an unusual name. As soon as that first spoonful crossed my lips, I was instantly grateful. The bright, flavorful mixture of herbs, grains, and citrus was intriguing. What a fresh new taste!
I have had many tabbouleh variations since then, and they have all been good. However, I recently decided to create a tabbouleh that even my kids would like. This is what I came up with.
- 1 cup whole grain quick-cooking whole wheat bulgur
- 1 cup boiling water
- 1 pound cooked chicken breast, chopped
- 1 pound pineapple, diced
- 8 oz strawberries, diced
- 1/2 cucumber, seeded, peeled, and diced
- 1 shallot, finely minced
- 1 0z. mint, cut into thin ribbons
- 1/4 cup garlic rice wine vinegar
- 1/4 cup fresh lime juice
- 1/4 cup teriyaki sauce
- 2 TBSP honey
- 1 TBSP Sugar in the Raw
- 1/2 cup Goat Cheese
- Pour boiling water over bulgur and let sit at least one hour.
- In a large bowl or serving platter l, toss the chicken, pineapple, strawberries, cucumber, shallots, and mint together.
- In a separate container, whisk the vinegar, lime juice, teriyaki sauce, honey, and sugar together until mixed well.
- Pour over bulgur mixture and stir until evenly distributed.
- Garnish with goat cheese and strawberry slices if desired.
- There you have it. Simple. Fresh. Healthy. And the kids loved it!