Tag Archives: onion

Tabouli (Tabbouleh)

Posted on October 14, 2013 by Cat

By Cat, May 2009 (Photo, right, from Wikimedia Commons) I first had Tabouli at one of Portland’s many Lebanese restaurants, and was hooked. I started making it at home based on the tastes I’d noted in the restaurants’ versions. But I’ve … Continue reading →

Posted in Citrus, Fat or oil, Grain, Herbs, Leafy Veggie, Onion family, Raw, Soaked, Sprouted, Vine veggies | Tagged , , , , , , , , , , | Leave a comment

Bulgur Pilaf

Posted on October 12, 2013 by Cat

by Cat, Oct 2013 see also (this site): Buckwheat & Kasha (About); Kasha pilaf; Lamb Pilaf, Moroccan Style;   Tabouli (2 versions) In the US, when we think of pilaf, we think of rice pilaf – white or brown rice sautéed in butter … Continue reading →

Posted in Dried fruit, Grain, Herbs, Leafy Veggie, Root Veggie, Sauteed, Simmered, Spices | Tagged , , , | Leave a comment

Vegetable Broth

Posted on October 10, 2013 by Cat

by Cat, Oct 2007 See also: Beef Stock or Broth, Chicken Stock or Broth, Fish Stock or Broth, Potato Peel Broth and the Court Bouillon recipe that accompanies the Poached Salmon recipe (links to old site) Recipes included in this article:  Mineral Veggie Broth Protein Veggie … Continue reading →

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Potato Peel Water, Broth

Posted on October 10, 2013 by Cat

by Cat, Oct 2007 See also: Beef Stock or Broth, Chicken Stock or Broth, Fish Stock or Broth, Vegetable Broth Traditionally, broths and stocks contain a high level of easily digested protein and minerals.  This level of protein is much harder to accomplish with … Continue reading →

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Dublin Coddle

Posted on October 9, 2013 by Cat

by Cat, Sept 2007 (photo, right, from The Paupered Chef (3)) I first had this dish in a Portland restaurant specializing in Irish cuisine.  Hot and hearty, it’s perfect for a winter supper or pot luck.  I like to serve this with Irish … Continue reading →

Posted in Baked, Leafy Veggie, Meat, Root Veggie, Simmered | Tagged , , , , , , , , , , | Leave a comment

Chicken Stock/Bone Broth or Broth

Posted on October 6, 2013 by Cat

by Cat, Sept 2007 (Photo, right, from Daily Unadventurous blog (4)) Chicken stock is one of the most versatile things in my kitchen. It makes great soups such as chicken noodle or chicken dumpling, or sauces such as that for … Continue reading →

Posted in Leafy Veggie, Poultry, Root Veggie, Simmered | Tagged , , , , , , , , | Leave a comment

Beef Stock/Broth

Posted on October 6, 2013 by Cat

by Cat, Feb 2009 (Photo, right, from Wikimedia Commons) A good rich beef stock is hard to come by, especially one that tastes beefy.  Cooks Illustrated determined, through experimentation, that the best tasting broth comes from long, slow cooking of … Continue reading →

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