SWEET TABBOULEH & SOULFUL MUSIC

Tabbouleh is a traditional Middle Eastern dish, usually made with bulgur, tomato, parsley, mint, cucumber, garlic, olive oil, salt, lemon juice and sometimes onions. I love the traditional Tabbouleh and even though I had bulgur wheat at home I decided to tweak it a little and see what it would taste like. I must say I really, really enjoyed this. Feel free to add your own twist to it. By the way, Nina fixed the parsley, she said "Mommy, let me show you how to do this the authentic way. Never use a knife to chop the parsley, it all has to be done by hand like this, see? aren't I a true Lebanese girl!" That's my daughter for you, amazes me all the time, so smart!

Here's the little Ms. Nina enjoying some soul music from one of Cameroon's best: Miss Debra Debs

Here's a link to Miss Debra Debs' site: http://debradebs.com/

SWEET TABBOULEH

I made the creamy white dressing and Nina made her own dressing, the 'yellow' one  and it was delicious. My little Chef!

Ingredients:

2 Tbsp green onion, chopped
1 tomato, chopped
3 cups parsley, fixed
1/2 cup cauliflower florets, chopped
1 cucumber, chopped

Mix all ingredients in a bowl and set aside

Sweet Dressing:

1/3 cup cashews, soaked overnight
Juice of 1 orange
3 Tbsp olive oil
Dash of black pepper
1/4 tsp garlic powder
Juice of 1/ 2 lemon
2 Tbsp honey

Blend all ingredients in a food processor until smooth. Toss the tabbouleh with about 4 tablespoon of the sweet dressing. Save the rest of the dressing in a tight container and put in the fridge.

Remember to exercise

Remember to EAT & DRINK TO YOUR HEALTH, YOU'LL THANK ME LATER!

MY HUSBAND HAS GONE SEA FOOD CRAZY

Over the years my husband has cooked some of the most AMAZING dishes I have ever tasted. Sometimes I am almost convinced that he missed his true calling as a chef. He is very talented, he comes up with the recipes as he goes and "smells/tastes the the ingredients all together in his mind before they come together in the pot.." Amazing isn't it? Well, lately he has gone crazy with sea food. See, there is always more than one dish cooking in our kitchen, some people are trying to stay lean (me) and some are trying to bulk up (him). Dilemma? you tell me! when I smell his food I know how 'rich' they are, good for him, not so good for me :), but that doesn't stop me from trying some of his dishes and totally enjoying the ones that are good for me and my trying-to-stay-lean endeavor.

We did really enjoy this sea food extravaganza, it was messy, but he outdid himself on this one, whew: Mussels, clams, king crab, snow crabs and lobster, wao....



LET THE PICTURES SPEAK FOR THEMSELVES:

Crabs, clams and mussels...swimming

Poor Lobster :(

Just out of the freezer and into the boiling water

PINK=READY

Rick's sea food extravaganza

No one ate the corn, but Rick thought it's traditional to have corn, oh well, they look  pretty and shinny alright!

It was an amazing dinner he made for us all, his baked potato was Prrr-fect

Some Raspberry chocolate wine...

Baked Potato

Lobster tails are yummy

That was my plate....pretty huh?

Rick's garlic shrimp served on a bed of Lebanese Hushwee

Rick's garlic shrimps

another picture just in case you want to look again :0

I asked him if I could share one of his recipes on my blog and he said "Definitely!" Here it is for you all you sea food lovers and non-vegans....enjoy!!

Meet the AMAZING chef himself!

Rick Lakota's Scalloped-Spinach fettuccine in a white wine sauce with wild mushrooms

Ingredients:

1 pack spinach fettuccine, cooked al dente following instructions on package

White Wine Sauce:

1 onion, chopped

2 garlic cloves, minced

Juice of 1 lemon

2 Tbsp olive oil

1 cup wild mushrooms, sliced

12 oz bay scallops

1/2 stick of butter

1 tsp black pepper

1 tsp salt or to taste

1 Tbsp fresh or dry parsley

1/3 cup white wine

Directions:

-Saute onions in olive oil until translucent

-Add garlic, black pepper and salt

 Add mushrooms and cook for about 1 minute

Add butter and cook for about 2 more minutes

Add parsley and lemon juice, stir

-Add wine and scallops and cook on low to medium heat for about 3 minutes covered 

-Stir in pasta and let marinade while stirring for about 2 minutes

Serve and enjoy.

I saved some of this in the freezer for myself and one week later when I warmed it up it tasted even better! Let me know how you liked it if or when you do try the recipe over the weekend. Why not? make a date with that special someone and surprise them *wink*

Remember to EAT & DRINK TO YOUR HEALTH, YOU"LL THANK ME LATER!