How Do You Chop Water?

The other day, I received a text message from a friend. He asked if I had ever made Tabbouleh. I replied that while I love this fresh salad offering at Sanaa's 8th Street Gourmet, I had never made it myself. "Why not?" he asked. I really had no answer for him. I almost always have all of the simple ingredients on hand, and I own one of Sanaa's fabulous cookbooks (Secrets of Healthy Middle Eastern Cooking) that includes her recipe. Why not? Why not NOW?

My friend and I made a pact to recreate this flavorful, healthy salad and submit dueling blog posts. I assured him that even with limited cooking skills, he could do it. "It is just boiling water and chopping," I said. "How do you chop water?" he asked. Oh boy. I *hoped* this was a good idea.

As it turned out, it was a GREAT idea, Jonathan created an incredible salad that "fills my mouth with flavor and my stomach with complete satisfaction" and posted an awesome blog post about the process. I Think I Burnt The Salad even includes the video of Sanaa making the gluten-free version of Tabbouleh.

The Tabbouleh that I prepared is a variation of the traditional recipe that includes bulgur wheat. While not gluten-free, it is still packed with the gusto of the bright flavors of the parsley, onion, and tomato. I could hardly wait to drizzle it with a little olive oil and fresh lemon juice and gobble it down. My hearty, but healthful lunch of Tabbouleh, Roasted Garlic Hummus, and (purchased) flat bread was one of the best ideas ever On My Plate.

 Tabbouleh

(Adapted from Sanaa Abourezk) 

 1/2 cup Quick Booking Bulgur Wheat (I use Bob's Red Mill)

1 cup water

4 cups finely chopped ripe tomatoes

1 cup finely chopped onion

5 cups finely chopped parsley

1/2 cup fresh lemon juice (really, fresh is so much better than bottled stuff)

2 tablespoons olive oil

Bring water to a boil.
Add the bulgur wheat; stir.
Cover and simmer for 12-15 minutes, or until tender.
In a salad bowl, combine the cooked bulgur with the tomatoes, onion, and parsley.
(Can be prepared ahead to this point and dressed just prior to serving.)
Drizzle with the lemon juice and olive oil and toss to coat. (6 servings)

M'm! M'm! Good!

My fall has been blessed with a bountiful harvest of tomatoes. Last year, I had jalapeno peppers coming out my ears and ventured into the world of Candied Jalapenos. This year I am searching out canning and preserving recipes for tomatoes. I have canned salsa, spaghetti sauce, pizza sauce, plain sauce, and juice. Quarts, pints, and half-pint jars filled with liquids in various shades of red line my basement pantry shelves. And now, I am adding more with some M'm! M'm! Good! Tomato Soup.

Hubs isn't a fan of tomato soup, but I love a grilled cheese sandwich dipped into a steaming bowl of tomatoey goodness. Those commercials with the snowmen defrosting into little kids are spot on. Nothing warms you more completely from the inside out than a warm bowl of soup. It will be so nice this winter when I can toast up some bread and melty cheese On My Plate and fill my bowl with M'm! M'M! Good! Tomato Soup.

M'm! M'm! Good! Tomato Soup

10-12 pounds tomatoes, chopped (I just chopped enough to fill my 7 1/4 quart dutch oven...seeds, skins and all.)

2 yellow onions, chopped

1 head garlic, minced

1/2 cup fresh basil, chopped

1-2 tablespoons kosher salt

fresh cracked black pepper

2-4 tablespoons sugar (optional)

1/2 cup butter, softened

1/2 cup flour

plus 3 tablespoons fresh basil, chopped finely

Chop tomatoes and place in a large, heavy pot over medium heat.
Add the onions, garlic, and 1/2 cup of chopped fresh basil.
Season with salt and pepper.
Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours, until tomatoes have cooked down and flesh has released from the skins.
Remove from heat.
Process tomatoes through a food mill/cone colander with pestle/sieve/or similar utensil to strain the seeds and skin.
Return pulpy juice to heavy pot and bring to a simmer.
Add sugar, if desired.
With mixer, cream together the room temperature butter and the flour.
With mixer running, slowly add a ladle of warm tomato juice to the flour mixture.
Repeat with 4 or 5 more ladles of soup until the flour mixture is warm and thoroughly combined with a good portion of the juice.
Add the warm flour mixture to the pot of simmering juice, stirring constantly to combine.
Add the 3 tablespoons finely chopped fresh basil.
Heat thoroughly.
Ladle into prepared jars (I use pints) and secure lids.
Process in hot water bath for 20-30 minutes. (Yield: 6-8 pints tomato soup concentrate)
TO PREPARE SOUP: Mix one part jarred soup mixture with equal part of milk and heat thoroughly.

Why Just Blogging Is Enough

I hear it all the time from the real bloggers: "This is not a hobby, it is a business."

I hear it all the time from well-meaning readers and friends: "You should have a restaurant/cafe/catering business/cooking show or classes."

Thank you. It is very flattering that you all think that I am capable of making this fun little venture into something more. It is awesome that you look to my future and see big dreams for me. You are wonderful. It is great to have such total support.

But, the reality is that this IS my hobby. This is an effective release for me. I like cooking. I like sharing it. End of story.

I am happy letting this all be fun and games. I am happy with good food On My Plate and still some of my menus being flops. I am happy with typing silly, little stories and sharing recipes. Maybe someday, I might want to expand my horizons. Maybe someday, just blogging for fun might not be enough for me. When that day comes, I will take the next step. But, for now, I just want to cook and eat and share and enjoy. 

I love your support. I love your comments and praise. Who wouldn't? But my ego gets kept in check within the reality of my kitchen. I am a real cook (not a chef or in any way a professional) that screws things up and honestly can't follow a recipe to save myself. I am an amateur with a cheap camera that often takes fuzzy photos in bad lighting. I get too wordy in most of my posts and discover embarrassing typos nearly every time AFTER I publish. But, I like to share what is On My Plate. I love to hear that you enjoy the posts, made the food for your family and friends, and even appreciate knowing when things don't quite work out.

Pasta with Zucchini, Bacon, and Goat Cheese fits that theme of ego check. I have made this meal no less than 4 times since recently pulling the recipe from an old Bon Appetit magazine. We heart veggie and pasta dishes, and this is a variation of something that we have prepared for years. Using ingredients that I usually have on hand (goat cheese being the only specific item that I would have to add to the shopping list), it fit very well into our menu rotation. I haven't yet shared it because I can't seem to get a good pic. The first time I made it, Hubs didn't get home from the farm until after 10pm...no light for a photo then. The second time, I seriously overcooked the zucchini and while the dish was still tasty, it was U.G.L.Y. Both the third and fourth times this dish graced our table, I should have checked the forecast because cloudy weather prevented good photos. 

I snapped a pic anyway. I am sharing it anyway. If I was blogging for a sponsor, that wouldn't work. If I was serving the dish to the public, the less than perfect presentation wouldn't work. The pasta is still delicious. We still ate it and will eat it again. We love good food and Pasta with Zucchini, Bacon, and Goat Cheese is the kind of good food that makes just blogging more than enough On My Plate.

Pasta with Zucchini, Bacon, and Goat Cheese

12 slices bacon, cut into 1-inch pieces

2 cups chopped red onion

1 1/2 cups dry white wine

3 cups pasta (use your favorite shape, rotini works well)

3 small zucchini, cut into 1/2-inch half-moons

1 1/2 cups chopped tomato (seeded)

1/3 cup chopped fresh oregano

1 cup soft, fresh goat cheese (crumbled)

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. 

Using slotted spoon, transfer to paper towels to drain. 

Pour off all but 4 tablespoons drippings from skillet.

Add onion and saute until soft, about 3 minutes. 

Add zucchini and toss with onion and coat with bacon dripping, saute lightly. (It should be tender, but still crisp.)

Add wine; boil until reduced by 1/3, about 3 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. 

Drain.

Add pasta, bacon, tomatoes, and oregano to zucchini and onion in skillet. 

Toss over medium-high heat until sauce coats pasta, about 3 minutes. 

Add cheese and toss until beginning to melt, about 2 minutes. 

Season to taste with salt and pepper and serve. (Serves 6)