Real Tabouleh

Ingredients:

1/2     cup bulgur , fine or medium grain, rinsed under running water and drained
1/3     cup lemon juice (from 2 lemons)
1/3     cup olive oil
          Table salt
1/8     teaspoon cayenne pepper
2        cups minced fresh parsley leaves
2        medium tomatoes , halved, seeded, and cut into very small dice
4        medium scallions , green and white parts, minced
2        tablespoons minced fresh mint leaves (or 1 rounded teaspoon dried mint)

Directions

1. Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes,depending on age and type of bulgur.

2. Mix remaining lemon juice, olive oil, salt to taste and red pepper, if desired. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours. Serve.

Note:  Can use quinoa instead of bulger; but must boil the quinoa rather than just soak it.

Cucumbers in Vinegar

Ingredients:

4 cucumbers
1 onion, peeled and sliced into rings (sweet onions are good in this)
3/4 C sugar
1/2 C water
1 C white vinegar
1/2 T dill weed

Instructions:

Boil the sugar, water, vinegar and dill.  Pour over the cucumbers and onion.  Chill.


 Note:  I have used Splenda in place of sugar, and white wine vinegar in place of distilled.  Very forgiving recipe.

Source:  The Frugal Gourmet

Canned Salsa

This is the recipe I used for canning salsa this summer.  It is yummy.  I didn't add all the jalapenos (just one large) and I can hardly taste any heat.  Also, I increased the processing time cause we're high altitude and I'm paranoid about canning... :)

Ingredients

• 8 cups tomatoes, peeled, chopped and drained
• 2 1/2 cups onions, chopped
• 1 1/2 cups green peppers
• 1 cup jalapeno peppers, chopped
• 6 garlic cloves, minced
• 2 teaspoons cumin
• 2 teaspoons pepper
• 1/8 cup canning salt(kosher salt)
• 1/3 cup sugar
• 1/3 cup vinegar
• 1 (15 ounce) cans tomato sauce
• 1 (12 ounce) cans tomato paste

Directions

1. Mix all together and bring to a slow boil for 10 minute.
2. Seal in jars and cook in hot water bath for 10 minute. (or 20-25 if you're high altitude and paranoid like me... my book says add 10 min for our elevation.)
3. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces (or process in food processor).
4. Yields 3-6 quarts or pints. (I got 7 pints.)

 source: http://www.food.com/recipe/wonderful-salsa-9272

Roasted Cauliflower Pasta

This recipe is very forgiving, and I usually don't measure much and it always turns out amazing.  Also, the cauliflower is awesome even without pasta...

 Roasted Cauliflower Pasta

Ingredients

• 1 head of garlic, cloves separated but not peeled (honestly, I haven't had garlic the last couple times so I just sprinkle a bunch of garlic powder on the cauliflower with the salt and pepper and it's awesome)
• 1 large head of cauliflower, trimmed, cut into florets
• 4½ tablespoons good olive oil, divided
• Kosher salt and black pepper
• ¼ cup minced fresh parsley (optional,but pretty and good)
• 3 Tbsp. toasted pine nuts
• 2 Tbsp. freshly squeezed lemon juice
• 6 oz. linguine (or whatever.)
• parmesan/romano/asiago cheese, shredded

1.) Preheat oven to 450° F. Bring a large pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Fish out the cloves, peel and cut off any brown parts. Cut the largest cloves in half lengthwise. Keep the water simmering.
2.) On a sheet pan, toss the cauliflower with garlic, 3 Tbsp. olive oil, 2 tsp. salt and 1 tsp. pepper. Spread mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and garlic is lightly browned. When the cauliflower is about 5 minutes away from being done, sprinkle some parmesan/romano/asiago cheese on the cauliflower, then season the water with salt and some olive oil. Toss the pasta into the boiling water and cook until al dente. Drain and put pasta in large mixing bowl.
3.) Scrape the cauliflower with garlic and pan juices into large mixing bowl with pasta. Add remaining 1½ Tbsp. olive oil, parsley, pine nuts and lemon juice. Sprinkle with more cheese (to taste). Toss everything together.

Jalapeno Jelly

We love this jelly on Ritz crackers, with or without cream cheese!
From Ball Blue Book Guide to Preserving (100th anniversary edition):

Jalapeno Jelly
Not a true jelly, because the pepper puree is in the finished product, but the product is nearly transparent anyway.
3/4 lb. jalapeno peppers
2 c. cider vinegar, divided
6 c. sugar
2 pouches liquid pectin
(optional green food coloring)

    Wash peppers; drain. Remove stems and seeds. Puree peppers and 1 c. vinegar in a food processor or blender.  Combine puree, 1 c. vinegar, and sugar in a large sauce pot.  Bring to a boil; boil 10 minutes, stirring constantly.  Stir in liquid pectin.  Return to a rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat. Skim foam if necessary.  Stir in a few drops of food coloring, if desired.  Ladle hot jelly into hot jars, leaving 1/4 inch headspace.  Adjust two piece caps.  Process 15 minutes (10 min. sea level + 5 min. for 1,,001-6,000 ft. altitude) in a boiling water canner.
    Note: When cutting or seeding hot peppers wear rubber gloves to prevent hands from being burned.
    Yield: about 5 half pints.

Cilantro-Lime Pesto

• 1 bunch cilantro leaves (about 1 cup)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons pine nuts (slices, toasted almonds work as well)
• 1/2 tablespoon chopped, fresh garlic
• 1 1/2 teaspoons lime juice
• 1/2 teaspoon lime zest (sometimes I don't have this and it's still awesome without it.)
• 1/2 cup shredded parmesan or asiago cheese
• 1 1/2 teaspoon salt (add to taste at the end)
• 1/4 cup chicken broth (the less of this you add, the less "saucy" it will be.)

Put all ingredients (except salt) in a food processor or blender and have at it.

This is great on quesadillas where I add any combination of the following:

•  Shredded or grilled chicken
• Black beans
• Corn (canned works great)
• Mexican blend cheese (or sharp cheddar, jack, etc.)
• Sweet onions
• Feta

I found this recipe on Pinterest, and it was freaking delicious.

Cashew Chicken Lettuce Wraps

Ingredients

For stir fry sauce:
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar (mine was seasoned)
• 1 tablespoon brown sugar (I used almost 2 T)
• 1/4 teaspoon ground red pepper (I almost used srirracha instead, but I didn't)
• 1/4 teaspoon ground ginger
• 1 teaspoon sesame oil 

For Cashew Chicken:
• 2 chicken breasts (about 3/4 lb. total), diced (I used more like 1 lb)
• 8 leaves of greenleaf or iceburg lettuce
• 3 tablespoons canola oil (or oil of choice)
• 1 cup onion, diced
  
• 2 garlic cloves, minced
• 1 teaspoon soy sauce
• 1/4 cup cashews, chopped (I estimated this, and probably put in more like 1/2 c)
• Salt and pepper to taste
• basil to garnish

Instructions

1. Mix all ingredients for the stir fry sauce making sure to dissolve brown sugar. Set aside.
2. Heat canola oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.  
3. Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.

source: shewearsmanyhats.com