Middle Eastern Vegetable Salad

It's a summer of salads! Even though it's September and all the stores claim that it's fall already, it isn't here in Southern California.

Nope. It's 105, hot and humid. So I would say that still qualifies as summer, wouldn't you?

Even so, the stores still have a wonderful assortment of late summer vegetables that need to be put to good use.  So why not make a salad with some juicy summer tomatoes and some fresh herbs?  

I've been glancing through my Ina Garten cookbooks lately and picked up one titled "Barefoot Contessa How Easy Is That?".  She has the most perfect recipes that just always, always work. The flavors pop and I've never had a dish I didn't like from Ina. Don't you just love her?  So anyway, I found a wonderful salad she called "Middle Eastern Vegetable Salad" which was right up my alley.  I love the combination of tomatoes, cucumber, mint, garbanzo beans, feta etc....all wrapped up in a lemon vinaigrette.   This was what I decided to make and I'm sooooo glad I did!

This was fabulous.  Crunchy, sweet, salty, and tart all rolled into one dish.  Plus, this was really easy to make.  Great as a side dish with some grilled chicken, or as a lunch main dish. It holds up well so the leftovers are just as delicious.  A real winner!

Here's her recipe below.  

You can't beat a salad, in the summer, or any other time.

Enjoy!

Middle Eastern Vegetable Salad


(Serves 4 to 6)
adapted from Ina Garten's : Copyright 2010, Barefoot Contessa How Easy Is That?

1 pound ripe tomatoes, seeded, cored, and ½-inch-diced 
1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced 
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves 1/3 cup julienned fresh basil leaves 
½ cup freshly squeezed lemon juice (4 lemons) 
1 tablespoon minced garlic (3 cloves) 
Kosher salt and freshly ground black pepper 
½ cup good olive oil 
8 ounces good feta cheese, ½-inch-diced 

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine. 

In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. 

Brown Butter Banana Bread Coffee Cake

I think I've died and gone to HEAVEN!

Now you may be asking why?  The picture above is just a normal looking coffee cake.
Well it's not...

I've discovered brown butter.

Yes, that's right brown butter.

This stuff is straight from the GODS!  I've seen so many recipes floating around the blogesphere about brown butter this and brown butter that....cookies, cakes, ice cream...everything you can imagine and I thought "ehh" "doesn't sound all that special"  Boy was I wrong!

So I came across this simple coffee cake that uses brown butter...and bananas.  I decided to give it a try and see what all the hooplah is about.  Once I got that butter in the pan and stirred and stirred, something magical happened.  It foamed, then turned golden, then the foam went away and the butter became nutty and fragrant.  I just stuck my finger in it for a taste and about swooned! Seriously, I had NO IDEA this tasted so good.  Where the heck have I been that I've not been on the brown butter train!

The rest is history.  It's my new passion.  I'll be making brown butter this and that from now on. You'll get sick of me and brown butter...

Now this coffee cake is a nice moist cake with a crumb topping and bananas inside...but let me tell you, on it's own it's good, but with the brown butter it is fabulous.  Best coffee cake ever!

So if you do anything at all, make something with browned butter (preferably my coffee cake here!). This is so good it should be a bucket list item.  Go forth and brown butter!

Enjoy!



Banana Bread Coffee Cake

Ingredients

Cake:
¾ cup sugar
6 tablespoons butter, browned and divided
2 ripe bananas, mashed
1 egg
½ cup milk
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt

Topping:
½ cup brown sugar
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons reserved browned butter
1 cup pecans, chopped (optional)

Instructions

Preheat oven to 350°.  Spray a 10” pie plate with cooking spray.  Add 6 tablespoons of butter to a small frying pan. Cook over low heat, stirring continuously until it browns. It will foam up, and then turn brown.  The foam will diminish and the butter will become golden. Remove from heat. 

In a medium bowl add the flour, baking powder, and salt.  To a large bowl, mix the sugar, 4 tablespoons of the browned butter, and egg.    Stir in the milk and mashed bananas.  Add the dry ingredients into wet and stir until just combined.  

To make the topping: stir together brown sugar, flour, cinnamon, remaining 2 T. browned butter, and the pecans. Pour the cake batter in to the pan and top with the crumb topping. 

Bake for 25-28 minutes until a toothpick comes out clean.


source:  Crazy for Crust blog

Tomato Tabbouleh Salad

You know the rule about every time you bring in a new item of clothing or shoes that you should get rid of one?

That rule should apply to Pinterest!

My Pinterest postings are way out of control.  Way out...

I start looking and pinning and before long my "to make" board is so stuffed with items that I can't find anything, just like my closet!  They are filled with wonderful dishes that I've been saving an looking at saying "someday".

Well today is someday.  

First up is a great salad.  This is a variation of a Middle Eastern Tabbouleh salad. The main ingredient is bulgur, which is a cereal that is a whole dried cracked wheat. It's often used in place of rice and today it's the main ingredient in our Tabbouleh. Other common ingredients are parsley, mint, lemon juice and a variety of vegetables. Today it's all about fresh summer tomatoes and cucumbers to make a light summer salad.

We both love summer salads and this one is a winner!  We served it with Kabobs for dinner and then I had it with a sandwich the next day.  Delishhhh!

On to the next item in my Pinterest "closet"!  What will it be?



Tomato Tabbouleh Salad

serves 4


1/2 c bulgur
1 c boiling water
1 c cherry tomatoes, halved (I used orange and red)
1/2 medium hot house cucumber, small dice
1/2 c mint leaves, finely chopped
1/2 c Italian parsley, finely chopped

1/4 c lemon juice
1/4 c olive oil
2 teaspoons salt
1 teaspoon pepper

To a medium saucepan add the bulgur.  Add the boiling water, cover and simmer on low about 20 minutes.  Check to make sure all the water is absorbed.  Fluff with a fork.  Add to a large bowl and allow to cool.

Meanwhile chop your tomatoes, cucumber, mint, and parsley.  Add to the cooled bulgur.  Stir to combine.

In a small bowl whisk together the lemon juice, olive oil, salt, and pepper.  Add this dressing over the salad stirring to combine.  Refrigerate your mixture for about 1 hour to allow the flavors to come together.  Serve cold or at room temperature. Store in the refrigerator up to 5 days in a airtight container.  

adapted from Averie Cooks