Login | Register

Tabouli Salad

39 replies [Last post]
By on Wed, 01-31-01, 21:35

TABOULI SALAD

INGREDIENTS

1 cup Bulghar Wheat

1 cup Hot Water

1/3 cup Vegetable Oil

2 cloves Garlic, crushed

1 Onion, finely chopped

1 cup Parsley, finely chopped, omit stems

1 tbsp. Dried mint

1 tsp. Black pepper

Groups: None
By on Wed, 01-31-01, 21:37

Oh, and another ingredient I forgot to mention - cucumber. If you like cucumber, I have seen it in other recipes for Tabouli.
I usually put one in mine - very finely diced.

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

------------------

Groups: None
By on Fri, 12-27-02, 17:16

Simply re-raising this one since I'm making tabouli to-day. I have to admit that I've had a heckuva time finding bulghar wheat that I would consider "safe". I have yet to find it boxed in grocery stores here in this town like I did in Toronto (I really feel better if it's been boxed by say Mr. Goudas than buying it in almost what would be considered bulk).

What I did last week when I went to purchase it, it's like a health food store, vegetarian like place that sells beautiful Christmas ornaments, new Fiesta ware, Birkenstock sandals (I'm still drooling) and stuff like that. I just made sure that I really questioned the woman there. They actually don't even carry pb anymore. They do have peanut butter cookies come in but they are kept totally separate from where the bulghar is so the two twains shall never meet.

When I first moved here, there was another health food store (now closed) and when I queried them, I was actually told that I would have to place my order for bulghar special because it was kept in the 'fridge along with their pb. So, I never bothered. It's not that important.

But, this store was great, and my soul, if you can find it pre-packaged and check with the manufacturer (I know Mr. Goudas was one of them), you're in business. I've checked the international food aisles here where you usually find it, but we don't have much of an international population so that relegates it back to the health food stores to look for.

At any rate, it's great stuff, and I'm off to make some. Funny thing [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img] I had to come to the computer to pull off my recipe!

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

------------------

Groups: None
By becca on Wed, 01-01-03, 16:18

"I also have this totally off-the-wall theory about Tabouli, and that is, if you weren't allergic to any of the ingredients, if you ate it every day, you would not get sick!"

Funny, just coming down off the stomach bug thing, and having cravings for some real food. I have had crackers, rice and oatmeal, and I think I am ready to return to real food today! This recipe just looks so fresh and light, it really caught my eye this particular day. I made tabouli one time years ago, and did not like it because of the mint, but I do occasionally buy it prepared.

Think I will print this one for one of my New Year's healthy recipes! Thanks for bumping, Cindy! becca

Groups: None
By on Wed, 01-01-03, 17:49

becca, glad the recipe sounds good to you. I really love it. The thing is, I've NEVER made it with the mint ever. I just knew it was something I didn't care for the sound of in my food and any tabouli that I had had at Lebanese take-out places didn't have it, so I've never added it to mine.

My girlfriend did find an interesting recipe for it in one of the women's magazines a couple of years ago. Instead of the lemon juice, you used cut up lemon instead. It was quite good as an alternative to the recipe I posted, but again, not quite the way I like my tabouli.

I remember watching this movie years ago, I think it was Crimes of the Heart with Sissy Spacek, Jessica Lange and one other actress I really like. At any rate, one of them was attending something where she had to take food and she was taking a tabouli salad. I just found this kinda cool because she was in the mid-west or southern U.S. and it didn't seem like something that someone would take to another person's house.

Needless to say, the tabouli I made here that night is long gone. I just love it and could eat it all the time. Wait! I could make it again to-day, I think I have all the ingredients!

Oh, and with this one, instead of a cooking onion, I had used green onions instead. I really found that that made it a lot more delicate and easier on the stomach as well.

Let me know if you try it and hope you're feeling better. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

------------------

Groups: None
By becca on Tue, 01-07-03, 00:36

Well, I made tabouli today!

I have to admit, I did not stick to your recipe to the T because I am a read it then "wing it" kind of cook. I also was late home and in a hurry to pull dinner together, so did not run up to check your proportions. The proportions of water to Bulgar on my box called for an extra 1/2 cup over yours(I referenced the box this am to soak the wheat). I found it too soft, and it called for 3 times the parsley. I did not measure, but I would have like it better with less. It is alot of work finely chopping about 6 cups of parsley(I double things too)! I used 4 large garlic cloves and could have used more(with you, there) for the double batch and chose green onions because I love them. Diced a cucumber because dh loves them.

I liked it anyway, except for my nitpicky critique of my own cooking, and dh said he hopes I like it because he cannot see himself eating the lion's share of the huge bowl of salad I made, LOL!

So, next time I will do it with your proportions of water and parsley and see if I like it better, but I really did enjoy it anyway. It is "clean eating", with the lemon and all those veggies.

Thanks for making me think of it. Nice to add a new and fresh staple to our diets for the new year resolutions. Have a nice evening. Becca

[This message has been edited by becca (edited January 06, 2003).]

Groups: None
By on Tue, 01-07-03, 04:48

becca, I'm really pleased that everyone enjoyed the tabouli. My kids, even picky eater kid Jesse, both love it, probably because they've been eating it since time began. I think when I double batched it when I made it just last week (or whenever [img]http://uumor.pair.com/nutalle2/peanutallergy/rolleyes.gif[/img] ), I used 6 cloves of garlic. I think I must always reek of garlic but I really don't give a toss anymore anyway.

I do find the chopping of the parsley quite a bit of work, especially because you have to get rid of every bit of stem, etc., but again, it's well worth the effort.

I gobble mine up like it's going out of style (I think DH only got one very small bowl and he was ticked right off at all of us, oh well [img]http://uumor.pair.com/nutalle2/peanutallergy/tongue.gif[/img] )

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

------------------

Groups: None
By on Sat, 11-01-03, 18:31

Simply re-raising. Cayley's Mom mentioned it earlier this week in another thread, I got a yen for it, and I'm making it to-day. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

------------------

Groups: None
By MommaBear on Sun, 11-02-03, 00:39

This recipie is just screaming for some Feta.

Not much I can think of, "dish-wise" that Feta doesn't taste good with. That and a glass of Merlot.

Oh, and I splurge for the "import". Domestic just doesn't have that certain flair.

Groups: None
By on Sun, 11-02-03, 01:22

Momma Bear, if you make it with the feta, please let us know how it turned out. To me, that's mixing two different ethnic cuisines - Lebanese and Greek. To me, but then I'm pretty set in my ways, this is not the kind of salad I would add any cheese to.

Imported Merlot or imported Feta? I've had a couple of recent experiences with Feta - both were flavoured with something and I know I used one in an omelet and it was delectable.

I'm sitting here all garlic-ed out, but really quite pleased with the tabouli I made to-day. The brand of bulghar I bought, they didn't shell the wheat as much so it was even more fibrous.

All that fine chopping probably took me nearly two hours, but it was really worth it.

And because I had a yen for it because Cayley's Mom had mentioned it in another thread and specifically about boxed tabouli, I checked out a box of tabouli yesterday and although I was in a rush because I had to run back into the grocery store to get the bulghar because the health food store doesn't carry it (go figure [img]http://uumor.pair.com/nutalle2/peanutallergy/rolleyes.gif[/img] ) I did notice that the boxed Tabouli was really high in salt.

It was a fairly okay price, on sale at $2.69 but I'm not clear what you had to add to it fresh wise to get the recipe I've posted above.

I don't really know how much the recipe cost me to make to-day, more than $2.69 certainly but I got so much of it that it probably worked out cheaper.

Now, to find a good ole recipe for sheperd's pie and see if I can get picky eater Jesse to eat that tomorrow. A major glitch with bank charges has left me in a bit of a bind for tomorrow. However.

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

------------------

Groups: None
By MommaBear on Sun, 11-02-03, 02:09

Quote:Originally posted by Alternative to Mainstream:
[b]Momma Bear, if you make it with the feta, please let us know how it turned out. To me, that's mixing two different ethnic cuisines - Lebanese and Greek. To me, but then I'm pretty set in my ways, this is not the kind of salad I would add any cheese to.

[/b]

I've found some of my best dishes come from mixing things one might not [i]think[/i] would blend well. [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]

Lebanese? Greek? [i]Why, they are only separated by only the most beautiful body of water on the planet.[/i] Sorta like Kissing Cousins. Well, genetically it's said Greeks are more closely related to Ethiopians than Macedonians, but they [i]both know how to make coffee[/i]. Mark of a civilization, IMPHO. You'd be surprised at the diverse blend of ethnenticity and religion one might find in Lebanon.

Anywhooooo. I'm gonna take you up on that. (Me tossing some feta in the salad). [img]http://uumor.pair.com/nutalle2/peanutallergy/tongue.gif[/img] Might even add some [i]fresh oregano[/i]. I'll leave the mint out as well, since I am of the belief that it only belongs in gum and tea or on your pillow in a fine hotel. And in tea only sparingly. On second thought, forget it in the tea. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] But now that I've mentioned beverages, peppermint schnappes IS my favorite. Come to think of it, the use of mint is more handy than I originally gave it credit for. [img]http://uumor.pair.com/nutalle2/peanutallergy/cool.gif[/img]

Groups: None
By on Mon, 11-03-03, 05:35

Momma Bear, actually asked DH what he thought about the idea of adding feta cheese to the tabouli (it only lasted twenty-four hours and I made a double batch - I think I had it for breakfast to-day [img]http://uumor.pair.com/nutalle2/peanutallergy/eek.gif[/img] ) since he is more experimental in his eating habits than I am (he can make wonderful sandwiches [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] ). At any rate, he said that he had been thinking about grating some parmaesan to add to his bowl of it (we have two cheeses in the house all of the time) and he did agree that Feta would probably be good.

Wouldn't you have to add it bowl by bowl though so it didn't get soggy? Although from what I remember in the Greek grocery store where I was first introduced to it many years ago it was kept in a watery substance regardless. Add it bowl by bowl?

Did you make the tabouli? What did you think?

I have never added the mint and as I say, even in the falafel restaurants (Lebanese restaurants) where I was first introduced to Tabouli too many years ago to recount now, I cannot remember mint in their recipes either.

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

------------------

Groups: None
By MommaBear on Mon, 11-03-03, 06:47

Have you ever eaten feta? Aside from in an omelet? Plain, maybe with an olive garnish with fresh flat bread?

Groups: None
By on Mon, 11-03-03, 16:08

Yes, ma'am I have. I consider it one of the most decadent things to eat. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

------------------

Groups: None
By MommaBear on Mon, 11-03-03, 16:48

Quote:Originally posted by Alternative to Mainstream:
[b]Yes, ma'am I have. I consider it one of the most decadent things to eat. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

[/b]

yes-sir-ee. [i]I know.[/i]

but what i find puzzling is that you believe it would make the salad soggy.

Imported Feta is firm, but yields to gentle pressure, crumbling. In my experience as a Greek, [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img], it is drained, washed lightly directly before serving, drizzled with a small amount of olive oil before serving, sprinkled lightly with oregano, and garnished with olives. [i]Greek[/i] olives. *Personally* never used the "juice". *Personally?* I obtain mine from an *authentic* shop. Never was offered the "juice". Wouldn't take it anyhoooooooooooooo. Maybe it's just me. We never keep it long anyway, it is usually gone in a day. [img]http://uumor.pair.com/nutalle2/peanutallergy/tongue.gif[/img]

Ya know, I am using barley (to make the "taboulli"), cooked in home broth, chilled overnight in same broth, washed, rinsed, and drained till no sheen remains. I'll have you know that I am making a ****special**** trip for this recipe. For Greeks, food is a gift. It says something about the person it is given to as well as the giver. The Greek cuisine *I know* (as well as most mediterranean dishes) require an investment of time, patience, and effort. Not saying they tend to be arduous to make, just saying they take time, patience, and effort.(at least *my favorites*.) Save a "country salad" (unless you grow the tomatoes yourself) [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

Tell ya what. If you like, I could post

[b]"*My* Tell All Secrets Recipie For [i]That Kind Of Greek Rice Pudding[/i]" [/b]

It is one of the reasons my husband (and his family) married me.

or

I could post

[b]"Spanikopita, Triangles, [i]not Circles[/i][/b]"

Well, the title is self explanatory.

Let me know as it is a rare, rare, [b]RARE[/b] occasion I share them. With anyone.

Either one goes well with a full bodied [i]Merlot.[/i] (Drinking restrictions where applicable.)

MommaBear [img]http://uumor.pair.com/nutalle2/peanutallergy/cool.gif[/img]

edit to correct typo, as it was [i]transitional[/i]. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

[This message has been edited by MommaBear (edited November 03, 2003).]

Groups: None
By Kim M on Mon, 11-03-03, 21:28

MommaBear, I would love both of those recipes. When I was in the working world working in downtown Boston I would frequently get lunch from a Middle Eastern restaurant. My favorite: salad with hummus and tabouli. And when I was in the mood for a splurge, I would get some of their rice pudding, too. So if yours is anything like theirs...hmm....maybe not such a good idea for my diet.

What the heck -- go for it!

Groups: None
By MommaBear on Mon, 11-03-03, 23:49

Kim,

I was [b]hoping[/b] you all would want both. [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img] One thing you can never share too much is a good thing. (Very different from [i]having[/i] too much of a good thing, IMHPAGO (*see footnote).)

And to take that point one step further, I'll see if I can coax my Mother In Law to share her

[b]"Never Turns Brown, Always Empty Pan Kugelis" [/b].

She's a [i]good[/i] woman. I think since we are adding to the clan in good faith............ she just might now share it with me. (Quick, someone blow on the dice) [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img] Afterall, hubby and I are thinking of tripping the light fantastic and possibly adding another [i]addition[/i] (or two). [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]

Anywhooooooooooooooooooooooo. I just got back from a Doc's. (Actually, just about the whole family did). Got some scripts to fill. I shouldn't even be online now............ but, as time goes on, I find that [i]I really really really [/i] like talking to ya all. I'm a talkie type person. Maybe it's just me. I'll try to get those up tonight? (I would just cut and paste, but, as luck would have it, I'm a cook who cooks from memory [i](tapping side of head with index finger)[/i]. Must. get. to. the. pharmacy.............. before. it. closes. [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]

And I have to put my Taboulli together. (took care of that "special trip" while we were out too.)

edit to add footnote:

* "In My Honest Personal and Greek Opinion" (IMHPAGO)

[This message has been edited by MommaBear (edited November 03, 2003).]

Groups: None
By on Tue, 11-04-03, 22:35

Momma Bear, I think all of us would love it if you would share the recipes with us. I know I would. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

No, I wasn't afraid that the feta would make the salad soggy but the other way around - that the salad would make the feta soggy.

I'm very interested in hearing how your version turns out.

Now, as for tripping the light fantastic to add two additions possibly to your cub clan, Cayley's Mom did ask what that meant in the Strange or Simple Questions a long time ago and I do believe it means dancing. So, you and your DH must have a very interesting way of dancing [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

A girl cub or two would be nice. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] I understand that *most* families nowadays are having three children. Me, too aged to add anymore and well, once I got the *perfect* mix of the older boy, younger girl, that was enough anyway.

So, best wishes with that and let us know when you know so you can receive board congrats.

Interestingly enough, one of my main cravings when pregnant with Jesse was kalamata (not sure of the spelling right now) olives. Hmmm....

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

------------------

Groups: None
By MommaBear on Wed, 11-05-03, 00:03

Quote:Originally posted by Alternative to Mainstream:
[b]Momma Bear, I think all of us would love it if you would share the recipes with us. I know I would. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

[/b]

I posted the first today. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

[url="http://uumor.pair.com/nutalle2/peanutallergy/Forum15/HTML/000326.html"]http://uumor.pair.com/nutalle2/peanutallergy/Forum15/HTML/000326.html[/url]

I [i]did[/i] make the Taboulli. I posted somewhere on the boards......... I'll see if I can locate it. [img]http://uumor.pair.com/nutalle2/peanutallergy/cool.gif[/img]

Groups: None
By MommaBear on Wed, 11-05-03, 02:07

Quote:Originally posted by Alternative to Mainstream:
[b]Momma Bear, I think all of us would love it if you would share the recipes with us. I know I would. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

No, I wasn't afraid that the feta would make the salad soggy but the other way around - that the salad would make the feta soggy.

I'm very interested in hearing how your version turns out.

[/b]

As I promised, I found the reference. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

I posted in another thread:

[i]"I couldn't stop coughing long enough to sit at the computer. Arrrrrrrrrg.

<>

I made the taboulli -oooooooooooo---I'm onto something!!!-, but, I'll tell ya, I had to keep running into the next room, have a coughing fit, wash my hands, run into the next room, have a coughing fit, wash my hands, run into the next room, have a coughing fit,....

Funny. No one was hungry. (They were all coughing too). Whole family is sick. Except hubby. (I told him not to cross his fingers) Some sorta chest, head, throat, flu/cold bug, I think. **keeping a close watch on grandma**. First one who showed symptoms was littlest cub. Picked him up from the Early Childhood Program sick a little bit back. Then his big brother, then me, then grandma."

[/i]

My impression is it is akin to a pasta salad, except made with a whole grain in a somewhat natural state?

I used chopped fresh dill and parsley for greens. Personally prefer using extra virgin olive oil and have plenty on hand, so that is the oil I used. I mixed the oil a freshly squeezed lemon together first and drizzled it over the tossed greens and barley (I used barley as described earlier in this thread --cooked in broth).

Not really being a big *garlic eater*, (nor is anyone in our household), I opted to use just chopped scallions (didn't use any sweet onion), greens and all. I thought it needed a splash of [i]red[/i] so I thought the tomatoes chopped as you once described was an excellent idea (I always throw the seeds and juice in too, as *I personally think it is the best part of the tomato). Played around with the idea of halved cherry tomatoes, but could see tomatoe loving folk picking them out. [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

Put chunks of imported feta (half inch) in and mixed the whole lot up. [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img] My experience is that little salt, if any is needed when feta is added. Yes, a little of the cheese may "dissolve" into the mix, but, hey, that is why I so love using it into recipies. It leaves a distinctive and savory [i]flavor[/i].

Sprinkled with fresh cracked pepper. (I have a pepper mill filled with mixed variety peppercorns ---- awesome.) Thought about putting some cayenne pepper on *my own salad*, but considering the current state of my throat, opted not to. [img]http://uumor.pair.com/nutalle2/peanutallergy/tongue.gif[/img]

Ya know, *I thought it tasted great*. Also tasted suspiciously like spanikopita, sans the spinach and fillo/phyllo. [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img] Amazing similarity. Must be the [i]fresh[/i] dill, scallions, and feta.

I will make it again when I am not feeling (nor looking) as ill as I am currently. Hubby is [i]still[/i] the only one not sick. [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img] He also has been offering to cook the last few days. hmmmmmmmmmmmmmmmmmm.

The rest of the house is not eating much period. (Just making sure everyone stays hydrated). I think we've passed the halfway mark with whatever *bug* has visited.

MommaBear [img]http://uumor.pair.com/nutalle2/peanutallergy/cool.gif[/img]

[This message has been edited by MommaBear (edited November 04, 2003).]

Groups: None
By becca on Wed, 11-05-03, 21:08

MB, I like your cooking style. Your post sounds like me when I try to give someone a recipe, LOL!

This is the recipe, but then I did this...... I think I drive my one friend "nuts" because she always wants my recipes and then they never come out the same! becca

Groups: None
By mae on Thu, 11-06-03, 00:01

MommaBear - now you've got me craving your
"Spanikopita, Triangles, not Circles"- when you are feeling up to it, could you share [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]?
Thanks..

Groups: None
By MommaBear on Thu, 11-06-03, 00:28

Quote:Originally posted by becca:
[b]
This is the recipe, but then I did this...... I think I drive my one friend "nuts" because she always wants my recipes and then they never come out the same! becca[/b]

Might explain why I'm gonna have to bribe my mother in law to give me her kugelis recipie. She knows me too well after nigh on 17 years. [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]

Groups: None
By MommaBear on Thu, 11-06-03, 00:34

Quote:Originally posted by mae:
[b]MommaBear - now you've got me craving your
"Spanikopita, Triangles, not Circles"- when you are feeling up to it, could you share [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]?

[/b]

Absolutely. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] I'll have posted before the weekend.

Groups: None
By MommaBear on Sun, 11-09-03, 01:14

Quote:Originally posted by mae:
[b]MommaBear - now you've got me craving your
"Spanikopita, Triangles, not Circles"- when you are feeling up to it, could you share [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]?
Thanks..

[/b]

Done.

[url="http://uumor.pair.com/nutalle2/peanutallergy/Forum15/HTML/000328.html"]http://uumor.pair.com/nutalle2/peanutallergy/Forum15/HTML/000328.html[/url]

Groups: None
By on Sun, 11-09-03, 16:25

Momma Bear, your use of barley in this recipe got me thinking about other alternatives. The first thing that came to my mind was scotch oatmeal which I always find difficult to find (probably even more difficult than bulghar wheat) and the other one would be Irish oatmeal. Not sure how they would work, but they are similar in texture and perhaps even taste.

Me? I went out and bought everything to make the whole goshdarn thing again. We need some healing foods in the house this week and Tabouli is even kinda a comfort food for me.

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

------------------

Groups: None
By MommaBear on Sun, 11-09-03, 17:00

Quote:Originally posted by Alternative to Mainstream:
[b]Me? I went out and bought everything to make the whole goshdarn thing again. We need some healing foods in the house this week and Tabouli is even kinda a comfort food for me.

[/b]

I highly recommend my rice pudding. The ingredients are usually readily available. It's like getting breakfast, lunch, dinner, and dessert all in one meal. Very versatile. (I like mine warm.) Let me know if you try it.

Groups: None
By mae on Mon, 11-10-03, 04:07

MB......A big thank you [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

[This message has been edited by mae (edited November 09, 2003).]

Groups: None
By MommaBear on Mon, 11-10-03, 04:18

Quote:Originally posted by mae:
[b]MB......A big thank you [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

[/b]

You are ever so Welcome. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Groups: None
By Dawn on Wed, 03-24-04, 02:35

Just wanted to mention that I was thinking about y'all, MommaBear and ATM...had "breakfast for dinner" tonight and put a generous helping of feta into my scrambled eggs...OMG! I may never go back to plain scrambled eggs. How did you put it MB?... "a distinctive and savory flavor" I believe? You are [i]so[/i] not kidding! YUMM!!

Groups: None
By MommaBear on Wed, 03-24-04, 15:26

Quote:Originally posted by Dawn:
[b]Just wanted to mention that I was thinking about y'all, MommaBear and ATM...had "breakfast for dinner" tonight and put a generous helping of feta into my scrambled eggs...OMG! I may never go back to plain scrambled eggs. How did you put it MB?... "a distinctive and savory flavor" I believe? You are [i]so[/i] not kidding! YUMM!! [/b]

ya know...........[i]Greek Things can be that way.[/i] [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]

Hubby said the same about me. [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

Groups: None
By on Wed, 03-24-04, 17:32

Dawn, I had a glorious omelet with feta cheese rather than cheddar a few months back. Glorious. Heavenly. Yes.....

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

------------------

Groups: None
By Sandra Y on Wed, 03-24-04, 23:58

If you like omelets, try this: caramelized onions (sautee them long and slow in olive oil) and cream cheese. YUMMMMM.

Groups: None
By on Sat, 10-16-04, 02:32

Simply re-raising for Naer74. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Groups: None
By on Mon, 11-29-04, 03:56

Simply re-raising for Going Nuts. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Groups: None
By on Wed, 07-27-05, 01:12

Simply re-raising for mae. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Groups: None
By on Sun, 11-06-05, 02:00

Simply re-raising. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

------------------
"That was Polanski. Nicholson got his nose cut."

Groups: None
By MommaBear on Sun, 11-06-05, 08:02

Quote:Originally posted by MommaBear:
[b] I made the taboulli -oooooooooooo---I'm onto something!!!-, but, I'll tell ya, I had to keep running into the next room, have a coughing fit, wash my hands, run into the next room, have a coughing fit, wash my hands, run into the next room, have a coughing fit,....

Funny. No one was hungry. (They were all coughing too). Whole family is sick. Except hubby. (I told him not to cross his fingers) Some sorta chest, head, throat, flu/cold bug, I think. **keeping a close watch on grandma**. First one who showed symptoms was littlest cub. Picked him up from the Early Childhood Program sick a little bit back. Then his big brother, then me, then grandma.".....

.......I will make it again when I am not feeling (nor looking) as ill as I am currently. Hubby is [i]still[/i] the only one not sick. [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img] He also has been offering to cook the last few days. hmmmmmmmmmmmmmmmmmm.

The rest of the house is not eating much period. (Just making sure everyone stays hydrated). I think we've passed the halfway mark with whatever *bug* has visited.

[/b]

HEY...........[i]waaiiiiiiiiiiiiiitaminute.[/i]

November 4th last year I posted it. HUH. Go Figure. My family is all sick again. Hmmmmmmmmmmmmmmmmm. Except for hubby. Trying to remember if he ever *caught* what we had.

No advice, but I've often wondered if it's a "seasonal allergy" thing. BUT, oldest had a raging fever the other night. And he's back on breathing treatments. Grandma is on antibiotics... My physician checked my blood work and stated there were no signs of infection. Still have this broncitis type of cough and congestion. Wonder wonder wonder..........hmmmmmmm.

Back to scotch barley and feta. [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]

Groups: None
By MommaBear on Sun, 11-06-05, 08:09

Quote:Originally posted by MommaBear:
[b]
November 4th last year I posted it. [/b]

November 4th *2003*. I'm no gambling woman, but it wouldn't surprise me none if last year this time was a creepy season for "illness" too. [img]http://uumor.pair.com/nutalle2/peanutallergy/tongue.gif[/img]

Groups: None
By on Mon, 04-16-07, 15:53

Simply re-raising. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Best wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

------------------
There but for the Grace of God, go I.

Groups: None

Peanut Free and Nut Free Directory

Our directory is highlights our favorite products for people with peanut and nut allergies.

Close x

Sign up for our newsletter and receive a free peanut-free snack guide.

Stay on top of your allergy with recipes, lifestyle tips and more.

Email