Kale and Radish Tabbouleh

0314 Radish and Kale Tabbouleh pinterest

Um, yeah, so it’s snowing again. It’s late March and it’s snowing. But I can’t stop believing that someday, one day, soon, we will have an actual spring. With picnics, and potlucks, and get togethers.  And outside. Playgrounds. Running, jumping outside of my house….that’s not a dream is it? We will be able to leave the house, won’t we?

Of course, I always think of spring food as asparagus and peas and strawberries, but we’re still a few months away from that. Early spring means rich dark greens, radishes, and spring onions. 

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So I’m making the most of it before we get into the asparagus and peas and strawberries. Tabbouleh is traditionally a mid-summer dish with fresh, ripe tomatoes and cucumbers, and I love to bring it to picnics and potlucks then. But I thought I’d spring it up a bit and replace the tomatoes with radishes and some of the herbs with kale.

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It’s a fairly easy dish that you can make ahead and bring to your next spring outing.

I use a mixture of traditional ingredients like parsley and mint that are pretty easy to find this year. But I add in kale, chopped as finely as the parsley and then wilted in the microwave to lose some of the bitterness. And radishes chopped small so they add flavor and texture without overwhelming.

Kale and Radish Tabbouleh

Prep Time: 2 hours, 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 12-16 servings

Serving Size: 1 cup

Ingredients

  • 2 cups bulgur
  • 2 cups boiling water
  • 2-3 cups chopped kale
  • 1-2 cup chopped parsley (1 bunch is about 1 cup)
  • 1/2 cup chopped mint
  • 1/4 cup finely diced shallot
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cucumber, seeded and diced into 1/2 inch pieces
  • 3 scallions, chopped
  • 1 bunch radishes, diced into 1/4 inch pieces
  • 1/3 cup fresh lemon juice
  • 2/3 cup extra virgin olive oil (the good kind)

Instructions

  1. In a large bowl, pour the boiling water over the bulgur. Cover with plastic wrap and set aside for an hour.
  2. Meanwhile, steam the kale. I do this in the microwave: dampen 2 paper towels and lay them on a microwave safe plate. Top with chopped kale. Lay another 2 dampened paper towels on top of the kale. Microwave for 2 minutes. Check the kale. If it's not completely wilted, microwave for another minute. Set aside and allow to cool.
  3. Combine the remaining ingredients in a very large bowl. Toss in the bulgur and kale. Mix until combined.
  4. Allow to stand for an hour or so to let the flavors combine. This keeps great in the fridge for 3-4 days.
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Winter Vegetable Roundup

Officially, spring is just a little over 2 weeks away! I find it hard to believe since it’s still snowing here in the mid-Atlantic. But even with spring right around the corner, I know it will be awhile before we start to see all of those great spring vegetables that I’m pining for.

For now though, I just need a break from all of the heavy, stewed, creamy foods that constitute winter cooking. So I’m making a list of many of my favorite recipes using the best winter has to offer that aren’t quite so heavy, are totally nourishing, and make me appreciate winter cooking. Since this winter will never end.

030314 Winter Vegetable Collage

Soups

Root Vegetable Soup (vegan, gluten free) by me

Root Veg Soup

Creamy Potato, Leek and Gorgonzola Soup (gluten free) from the Pig and Quill

Carrot, Ginger, and Sweet Potato Soup from A Touch of Zest

Salads

Blood Orange and Fennel Salad from Taste, Love, and Nourish

Winter Panzanella Salad with Warm Anchovy Orange Dressing by me

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Mains

Winter Salad Stuffed Portobello Mushrooms from Savory Simple

Lebanese Beef and Green Beans from Barefeet in the Kitchen

Braised Kale over Parmesan Polenta by me

Kale and polenta 2

Sides

Garlic Smashed Potatoes from Damn Delicious

Balsamic Roasted Brussels Sprouts by me

Balsamic Roasted Brussels Sprouts // www.gourmetmommy.com

030314 Winter Vegetable Collage pinterest

Food Lover’s Cleanse Diary Day 12: Making it my own

collageHow I feel: I have been loving the food on the cleanse and how good I feel, but I’m definitely getting tired of having every meal prescribed. I need some room to be creative! So today, I was, a little.

Time in kitchen: 20 minutes

Most interesting thing eaten: Farro. It’s kind of like barley but I guess since it’s Italian it’s just a little more delicious.

Total Weight Watchers Points: 22.

Menu in review: [Read more...]

Food Lover’s Cleanse Diary Day 9: The fury of curry

family musselsWho knew that that jar of yellow spice buried back in your spice cabinet could jump out one day and knock your socks off out of the blue? I vow never to take that old curry powder for granted again.

How I feel: Awesome. I ate all of the main meals planned and never felt a craving for a snack even. I am adjusting great to this healthy food and portion size!

Time in kitchen: 1 hour

Most interesting thing eaten: Mussels in curry. The flavors were unbelievable–and most unbelievable was how easy it was. There was nothing I hadn’t used before but the combination blew us away. Hoover had thirds.

Total Weight Watchers Points: 28, plus wine.

Menu in review:

Breakfast: Orange-Date Muesli with Coconut and Cacao Nibs. 4 Weight Watchers points.

meusli

I forgot to put together the night before so just cooked the oatmeal in water and then mixed with other ingredients. It was still amazing. The flavors here are again so exotic but so familiar. I love this feeling of discovering something new–especially when it’s healthy!

Lunch: Bulgur, Tofu, and Kale Salad. 8 Weight Watchers points.

tofu kale salad

Since I didn’t have leftovers from last night I sort of winged it. I sautéed some tofu with the spices from last night’s recipe (smoked paprika and cumin) and served over kale dressed with the sesame miso dressing. And I topped with the Pepita Cashew crunch. It was great and actually filling. Maybe these salads are starting to grow on me!

Dinner: Curried Mussels Mustard-Roasted Potatoes Simply Sautéed Spinach. 16 Weight Watchers points.

müssels

Oh. My. Gawd. This recipe just floored us. We live in Baltimore MD so have mussels all of the time–especially at our favorite pubs. But we’ve never had mussels like this. It’s so few ingredients and just uses curry power from the spice cabinet but it’s just amazing. The kids and adults had multiple servings, and despite making the full recipe for 4 there was absolutely nothing left. The hubby and Hoover both declared that it was the best meal of their life. And I had to agree. If you don’t remember anything else from this cleanse remember this: Try. This. Recipe.

family mussels

Food Lover’s Cleanse Diary Day 5: Confessions of an (almost) breakfast snatcher

pilafI am realizing that I am constantly surrounded by unhealthy food. At work people often get breakfast from the cafeteria and I actually had to hold myself back from snatching someone’s sausage link in the elevator.  And I’m currently watching football and literally drooled on myself while watching a Taco Bell commercial. So obviously I’m still missing some of my unhealthy favorites.

How I feel: Despite that, I feel GREAT! A bunch of people commented how well rested I looked, which was funny since I only got 4 hours of sleep last night.

Time in kitchen: 1 hour (15 min prep for dinner tonight, 45 min advance prep for tomorrow)

Most interesting thing eaten: It should have been sardines, but since I broke the tin and couldn’t get into them then I’ll say the meusli. Sweet and coconut-y and crunchy and chocolaty (and hearty and healthy). That’s how every day should start.

Total Weight Watchers Points: 26, according to the plan. But with my salad for lunch and a smaller dinner than planned I only had 25.

Menu in review:

Breakfast: Orange-Date Muesli with Coconut and Cacao Nibs.  4 Weight Watchers points. [Read more...]

Passport to: India

Indian Greens completeI love making an event out of dinner. It’s often the one time of the day that the whole family is together…and my oldest is only 3. I can only imagine how hectic it’s going to get later. But over dinner we can sit and talk and ask each other about our favorite part of our day. Playing with Legos for Nicholas. Walking through the door after work for Dan. Then the dog barks, Katie starts crying, and Nicholas spills his drink. Despite the chaos, the time we spend together at dinner is my favorite part of the day.

I like the idea of passport meals–you know, make an entire theme night out of something a little different than the norm, for us: Indian food. Play Indian music, find India on a map, everyone come to the table with one fun fact about Indian culture…

Ok, seriously, who am I kidding. Like we have time for that. The reality is, we walk past an Indian restaurant  on the way home from Nicholas’ school and it smells so darn good that I was inspired to try to make a couple of our favorite dishes at home. And over dinner we talked about how great it would have been to have done all of that stuff.

I still love the idea of a passport meal–go ahead, try something new. You don’t need to be an expert, just follow a recipe. And if you can do all that other stuff, you are truly inspiring. I’m going to keep it on the list as one of the great ideas that we’ll get to one of these days. Meanwhile, I’m just going to enjoy the fact that we all get to sit at the table and talk for a few minutes every day.

Menu: 

Chicken Tikka Masala (Food & Wine mag recipe)
Indian Spiced Greens–my take on Sag
Steamed Basmati Rice
Naan
Kingfisher Beer

Kale, Green Bean, Potato Puree

 

Kale, green bean, potatoes complete

This is adapted from Tyler Florence’s recipe from Start Fresh–Your Child’s Jump Start to Lifelong Healthy Eating. His recipe calls for chicken stock, cheese and olive oil, but I was feeding this before 6 months so just removed those. This was one of Katie’s first meals and she loved it.

 

Makes 24 1-ounce servings

Kale, green beans, potatoes

Ingredients

 

1 russet potato, peeled and sliced
4 ounces green beans
4 stems kale, washing and roughly chopped
1 cup water

Kale, green beans, potatoes in progress

Instructions

 

Place all ingredients in a saucepan, bring to a simmer. Cook for 10 minutes or until potatoes and green beans are very tender.

Pour all ingredients into a blender or food processor. Puree until smooth.