garnet13aj
Active Member
So I've decided to start cooking again...I was given cook books by 2 people for my birthday because I do like to cook, but I looked back over my food habits for the last 6 months and I look just like the typical college kid (which I am :S). But as I said above, I'm turning over a new leaf, so I though it would be fun to start a recipe thread. I'd love to see everybody's favorites. Vegetarian or seafood dishes would be great, but I can turn a lot of meat dishes into veggie dishes and hopefully other people will like this thread too and many of them probably do eat meat. So let's start loading up this proverbial plate!
Here are 3 of my favorites:
-Hummus
1 can garbonzo beans (rinsed and shelled)
½ cup tahini
½ cup lemon juice
¼ plain yougurt
¼ cup water
¼ cup parsely
2 tablespoons soy sauce
couple green onions
2 garlics
tablespoon olive oil
½ tsp cumin
little bit honey
Put all ingredients in a food processor and blend. Great on pita bread or as veggie dip.
-Tabouli (I found this recipe online)
1 1/2 cups dry bulgar (buy dry bulgar is in the health food section of your grocery store or at a natural foods store)
4 cups boiling water
1 cup cooked, drained beans - garbanzo, lentil, or small white beans (can cook from scratch or use canned, pre-cooked beans from your pantry shelf)
2 cups fresh parsley - minced (can use your blender or food processor for this, or a chef's knife also works great ). In the summer, I use half parsley and half fresh mint. Don't worry about the amount - more is better here.
2 - 3 bunches green onions - sliced, both white and green parts
3 - 4 medium tomatoes, chopped (in the off-season, I spend the money on the vine-ripened tomatoes for the best flavor)
1/2 cup or more fresh lemon juice
1/4 cup extra-virgin olive oil (this is the first recipe I ever bought olive oil for)
1 tsp. salt
Directions:
-Pour the boiling water over the dry bulgar in a medium to large bowl and let sit ~1-2 hours until water is absorbed. Drain very well using a colander. Bulgar will now be light and fluffy.
Once bulgar is done, mix all the ingredients together. Chill for several hours or overnight.
-Sangria
½ can frozen limeade
fruit
bottle white wine (zinfindel (red), savinion blanc (white))
can 7 up
serve over ice
1 cup hard liquor (optional—watch out this makes it strong!)
Let me know what you think if you try any of them...
Here are 3 of my favorites:
-Hummus
1 can garbonzo beans (rinsed and shelled)
½ cup tahini
½ cup lemon juice
¼ plain yougurt
¼ cup water
¼ cup parsely
2 tablespoons soy sauce
couple green onions
2 garlics
tablespoon olive oil
½ tsp cumin
little bit honey
Put all ingredients in a food processor and blend. Great on pita bread or as veggie dip.
-Tabouli (I found this recipe online)
1 1/2 cups dry bulgar (buy dry bulgar is in the health food section of your grocery store or at a natural foods store)
4 cups boiling water
1 cup cooked, drained beans - garbanzo, lentil, or small white beans (can cook from scratch or use canned, pre-cooked beans from your pantry shelf)
2 cups fresh parsley - minced (can use your blender or food processor for this, or a chef's knife also works great ). In the summer, I use half parsley and half fresh mint. Don't worry about the amount - more is better here.
2 - 3 bunches green onions - sliced, both white and green parts
3 - 4 medium tomatoes, chopped (in the off-season, I spend the money on the vine-ripened tomatoes for the best flavor)
1/2 cup or more fresh lemon juice
1/4 cup extra-virgin olive oil (this is the first recipe I ever bought olive oil for)
1 tsp. salt
Directions:
-Pour the boiling water over the dry bulgar in a medium to large bowl and let sit ~1-2 hours until water is absorbed. Drain very well using a colander. Bulgar will now be light and fluffy.
Once bulgar is done, mix all the ingredients together. Chill for several hours or overnight.
-Sangria
½ can frozen limeade
fruit
bottle white wine (zinfindel (red), savinion blanc (white))
can 7 up
serve over ice
1 cup hard liquor (optional—watch out this makes it strong!)
Let me know what you think if you try any of them...
