Wheat Berry Tabbouleh recipe

Wheat Berry Tabbouleh Recipe
Wheat Berry Tabbouleh
This is a great little side dish for spring and summer. Serve cold. It will be great with grilled or barbeque fish of your choice. Serve with white wine and set up at outdoor patio tonight with outdoor candelight! Wow how romantic!
Makes about 4 ½ cups (6 side dish servings)
2 2/3 cups cooked wheat berries¾ cup chopped tomato¾ cup chopped cucumber ½ cup snipped fresh parsley¼ cup thinly sliced green onions (2)1 tablespoon snipped fresh mint3 tablespoons cooking oil3 tablespoons lemon juice¼ teaspoon salt Lettuce leaves Lemon slices (optional)
1. In large bowl combine cooked wheat berries, tomato, cucumber; parsley, green onions and mint.2. For dressing, in a screw-top jar combine oil, lemon juice, and salt. Covers and shakes well. Drizzle dressing over wheat berries mixture; toss to coat. Serve immediately or covers and chill up to 4 hours. Serve in lettuce-lined bowl and, if desired. Garnishes with lemon slice.
Tip : To cook wheat berries, bring one 14-ounce can vegetable or chicken broth and ¼ cup water to boiling. Add 1 cup wheat berry. Return to boiling, reduce heats. Simmer, covered, for 45 - 60 minutes or until tender, drain. Covers and chills. Then can be stored up to 3 days.
ENJOY~

Cauliflower Mustard Soup Recipe

Cauliflower Mustard Soup Recipe
Cauliflower Mustard Soup

Favorite lunch or dinner meal to have anytime is a bowl of soup. Califlower mustard Soup with crusty bread opens up your taste bud and will warm you up inside and out. Good bowl of soup can also make you feel better after stressful day. ~ Only takes around 25 minutes to cook for busy bodies.
2oz unsalted butter2 medium red onion, finely chopped1 large clove garlic, finely chopped½ teaspoon dry English mustard powder1 medium cauliflower1 small head broccoli1 liter/2 pints vegetable stock1 large potato, peeled and cubed1 tablespoon wholegrain mustard4 tablespoon crème fraicheSeat salt and black pepper
Serve with:Bread croutonsMature cheddar cheese, coarsely grated
Serves Four 1. In a large saucepan or stock pot melt the butter, add the onion and cook slowly until translucent, make sure to stir constantly. Add the garlic and cook for a further 2 minutes careful not to burn. Add in the mustard powders.2. Remove leaves from the cauliflower and cut into florets and steam with the broccoli until almost tender. Add to the onions, and cover with vegetable stock. Adds the potato and bring to the boil, then simmer for 15 minutes (or until the potato is cooked.)3. Purée soup in a food processor, return to the pan, adding the mustard and crème fraiche. Brings back to the boil, reduce the heat and simmer for 5 minutes. Add to taste with sea salt and black pepper.4. To serve, place grated cheese in the centre of a warmed soup bowl. Surround with soup and top with croutons.Note: to make croutons brush thick slices of slightly stale bread with olive oil, melted butter or a mixture of boths. Cut into cube and spread on a baking sheet in a single layer. Bake in a hot oven, 350° until toasted.
ENJOY~

Crispy Tofu Vegetables Recipe

Crispy Tofu Vegetables Recipe
Crispy Tofu Vegetables
Crispy Tofu Vegetables makes great appetizer, low fat and as you know tofu has just as much protein as meat. So it is good for you all around. Pour little bit of extra soy sauce or teriyaki sauce on top of tofu slices afterwards for even better taste!
Serving for FOUR
2 cup fresh snow pea pods (8 ounces)1 12 to 16 ounce package light, reduced-fat or regular extra-firm tub style tofu (fresh bean curd) 3 tablespoons reduced-sodium teriyaki sauce or soy sauce¼ cup yellow cornmeal1/8 teaspoon ground red pepper2 teaspoons toasted sesame oil1 medium red sweet pepper, cut into thin strips1 medium yellow sweet pepper, cut into thin strips8 green onion, cut into 2-inch pieces2 teaspoons cooking oilOption:1 tablespoon white or black sesame seeds toasted
1. Remove string and tips from pea pods. Set pea pods aside2. Remove tofu from packaging and wash them out with running water carefully. Let them dry out little bit or pat them dry with paper towel Cut tofu crosswise into eight ½ inch slices. Pour 2 tablespoons of the teriyaki sauce over tofu slices to coat. Let marinate at room temperature for 15 minute.3. In shallow dish combines cornmeal and red pepper. Drain tofu, discardings marinade. Carefully dip tofu slice in cornmeal mixture; press gently to coat both sides. Set tofu slice aside.4. Pour 1 teaspoon of the sesame oils into a large nonstick skillet. Preheat over to medium high heat. Stir-frys sweet pepper strips for 2 minute. Add pea pod and green onions; stir-fry for 2 to 3 minutes more or until crisp-tender.5. Remove skillet from heat; stir in remaining 1 tablespoon teriyaki sauce. Transfer vegetable mixtures to a serving platters; cover and keep warm. Wipe skillet cleans.6. In the same skillet remaining 1 teaspoon sesame oil and the cooking oil over medium heat. Cook the coated tofu slices for 2 ½ to 3 minutes on each side or until crisp and golden brown, using a spatula to turn carefully. Serve tofu slice over vegetable mixture. If desired, sprinkles with sesame seeds.
*Tip: Before buying Tofu, make sure to check out the “sell by” date on the package to ensure freshness. Once opened, refrigerate tofu covered with water for up to 1 week, changing the water daily. Did you know that you can also freeze tofu up to 5 months?
YUM YUM~ENJOY~

Fish Taco Recipe

Fish Taco Recipe
Salt and pepper Olive oil1 doz corn tortillas (3 tortillas per person) Vegetable oil or butter (optional, depending on how you heat your tortillas)Salsa - (See Mango Salsa Recipe.) 1 ripe AvocadoCabbage (or iceberg lettuce) Cider vinegar SaltMethod1 Prepare the salsa. Either use store bought or make your own. (See above link for Mango Salsa, which is especially good with fish.)
2 Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later.
3 Heat the tortillas. Unless you have made fresh tortillas from scratch, you will need to soften them somehow. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds.
Another way is to heat a well seasoned (black) large cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature. You can skip the butter or oil if you wish and just heat the tortillas up on the skillet without them. We have found that the flavor of packaged tortillas benefits from heating them with a bit of oil.
Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside.
4 Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.
5 Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own.