Archive for April 26th, 2009

Tabulee – Aroymeda …”Salad with Borghul”

This recipe is taken from Ted’s mother’s cook book which is pretty ratty looking at this point.  “Finest Recipes From The Middle East” 1957 by Yasmine Betar.  In the foreword, this is in quotations: “OWDENIKUM” “(Many thanks extending into the future).  It just struck me as being really nice.


  • 1 cup borghul (ground fine)*  I did not use bulgur wheat. Instead, I used the quinoa which was left from Wednesday.
  • 1 cucumber,peeled and cut into small dice
  • 2 tomatoes, cut in small pieces
  • 1 medium onion, minced
  • 10 – 12 sprigs parsley or more, minced (I used curly but flat leaf is okay as well)
  • 1 green pepper (I used a yellow pepper)
  • 3 small radishes, cut in halves (I chopped them)
  • 1/2 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 1/2 tsp salt and pepper * Use less or more to suit your taste
  • Optional:  1 TBS mint leaves …the recipe says “pulverized”.

This will serve 6 people.  If using bulgur wheat, you neat to soak it for an hour at least, drain and squeeze the moisture out. If using quinoa, cook it according to the package, allow to cool and proceed as follows.  Mix all the greens and vegetables with the grain.  Add the oil, lemon, salt, pepper.  Garnish with mint and chill well.   Such a refreshing salad.

Sunday Marinara (1 1/2 qts)

  • 4 TBS olive oil
  • 3 oz Vegetarian “Ham” (if you eat meat, use pancetta), coarsely chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 28 oz can Italian peeled plum tomatoes
  • 2 oz tomato paste
  • 1/2 cup Veggie broth (or Chicken broth)
  • 1 bunch fresh basil, chopped
  • 1 tsp salt
  • 20 grinds of fresh pepper from pepper mill

In a dutch oven, heat the oil over medium-high and add the onion, vegetarian “ham”, garlic. Cook only until translucent (about 5 minutes) don’t brown.  Using your CLEAN hand, carefully squeeze each of the plum tomatoes before adding to the dutch oven onion mix.  BE CAREFUL. They squirt. Add the juices from the can as well. Add the tomato paste and pour the broth into the can from the tomatoes, swirl around to get all the remaining juice and add to the pot.  Add the rest of your ingredients and bring to a boil for 5 minute. Reduce to a simmer and let cook for one hour.  This recipe was changed but basically taken from the book “Joey’s Italian”.   You will see later this week when it’s CEimB night that the base sauce used is very similar.

Seafood Antipasto… using flounder and bay scallops


  • 2 thin flounder (or other white fish) fillets
  • 1/2 lb bay scallops
  • 2 TBS olive oil
  • 1 clove garlic, minced
  • 8 oz low sodium broth
  • 1/3 cup Red wine
  • 1/4 cup chopped fresh basil
  • 1/2 cup sliced mushrooms
  • 1 1/2 cup green beans
  • 1 cup of the MARINARA sauce above
  • Salt and pepper to taste
  • Top with grated cheese

In a large skillet with high sides, heat oil on med-high. Add garlic and saute 1 minute. Add basil and mushrooms and beans, broth, wine and add to the skillet.  Add the fish, cover and let cook 5 minutes, reduce to medium.

Add the marinara sauce, stir.  Add the scallops.  Bring to a boil then reduce the heat to simmer, covered for 10 minutes. Salt and pepper to taste. Serve with grated cheese (optional).  *Add pasta if you like but remember…you have added plenty of beans and the pasta isn’t really needed for a nice lower carb meal.

When you add cheese to a dish, such as Parmesan,  Asiago..etc.  it is always best to purchase a block of cheese and grate it yourself because the flavor is so much fresher.  We have no idea how old that pre-grated stuff is.  However, I have the pre-grated stuff in the fridge, guilty. We are such a fast paced society, we simply don’t have time to grate the cheese.  We need to slow down and just do it because if you enjoy food, it’s definitely worth it.



A word about last nights event at the Yahnundasis.  It was a nice lay out, featuring food and silent auction items intermingled around 4 to 5 different open rooms.  There wasn’t only a silent auction, there was a Reverse Raffle Drawing, A Wine Pull, A Purse Pull, and Theme Basket Raffle. 

Apparently the items Ted and I bid on were not won by us since no one called today.  We just couldn’t make it until 10 pm for the conclusion of the auction. 

The food was okay, described as “heavy hors d’oerves”.  They featured a carving table, gravy and rolls. Tri-colored tortellini, spring rolls, fresh crudites and dip, brushetta, broccoli bread, and desserts that looked mouth watering. My beef was with the coffee. Stone cold from each pot I tried. Guess I should’ve just added ice and gone with it.  Dumm:9810

Now, it’s off to finish another cake for Meghan to celebrate with her school friends. Have a super Sunday night.


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Yes, another cake

This is for Meghan.  Happy Birthday!

Eeyore, Tigger, Pooh, and Piglet

Eeyore, Tigger, Pooh, and Piglet

Meghan was chocolate happy with this cake. It is a 9 x 13 chocolate double layer cake with chocolate mousse filling and, obviously, chocolate frosting.

Meghan’s “guys” are the Pooh Crew who are on the cake to celebrate her birthday with her.

This cake was a tough one. My wrists were getting sore as well as my neck…..as the worlds smallest violin plays “My heart bleeds for you” in the background.


One more to go for Tuesday morning. Rest on Wednesday and back to “cake’n it” on Thursday for Bonnie and Sue.

It’s also my niece’s birthday Thursday, but my sister enjoys baking and I’m sure if Stef. wants a cake, between the two of them they will whip up something mouth watering. 

As for today, Ted is golfing, I’m doing some more chores and going to get that darned grocery shopping done that I should have done yesterday but found some excuse not to.   Enjoy your Sunday.

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