Kathy Maister's Start Cooking

Taboule

print recipe card posted in Soups, Salads, Sides and Sauces, Vegetarian by Kathy Maister
Difficulty:

Taboule (pronounced: tuh-boo-lee) is a Middle Eastern wheat salad. It is eaten cold and is a terrific substitute for a potato or rice dish. It needs to chill for at least 1 hour before serving. It’s actually best to make it the day before serving so that all the flavors blend together.

This box mix requires NO cooking.

In addition to the box mix of taboule, you will need:

  • 1 cup of chopped fresh tomato
  • 1 Tablespoon of fresh lemon juice
  • 1 Tablespoon of olive oil
  • 2 Tablespoons of fresh mint (optional)

The box of taboule not only contains the wheat but also a separate spice packet.

Put the wheat and the contents of the spice packet in a large bowl.

Stir in 1 cup of boiling water.

Cover the bowl with plastic wrap and put it in the refrigerator for 30 minutes.

Before chopping the tomato, remove the seeds by first slicing the tomato in half.

(The stem bit should be on the right or left of the knife when you are cutting it in half. If you cut it in half by slicing through the stem you will not be able to remove the seeds.)

Give each half a gentle squeeze or with your fingers poke out the seeds. (Throw away the seeds!)

Now chop the tomato. (Just set it aside for the moment.)

Stack about 7 or 8 mint leaves on top of each other.

Roll the stack into a log…

…and chop the mint into very fine ribbons.

Instead of or in addition to the mint, you could add extra parsley. (In the comments below, many people said they add up to one whole bunch of chopped parsley!)

Now squeeze the juice from ½ of a lemon. Be sure to strain away any seeds.

When the timer goes off, it’s time to remove the bowl of taboule from the refrigerator and add the chopped tomato, mint, lemon juice, AND 1 tablespoon of olive oil. Mix everything together.

Cover up the bowl again and put it back in the refrigerator for at least 1 hour.

When you are ready to serve the taboule give it a stir and then spoon it onto a bed of lettuce garnished (decorated) with slices of lemon and mint leaves.

Enjoy!

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Scrambled Eggs

print recipe card posted in Breakfast and Brunch, Eggs, Vegetarian by Kathy Maister
Difficulty:

If all you’ve got in your refrigerator is eggs, milk and butter, you’ve got yourself a meal.

There isn’t a single time of day that scrambled eggs don’t taste good! Who knows, this simple meal may become one of YOUR signature dishes.

Here is a list of the equipment you will need to make scrambled eggs:

  • A small cup to first crack the eggs into to check for shells
  • A small bowl to put the eggs in for mixing
  • A fork or whisk for mixing
  • A small sauce pan or fry pan, preferably non stick
  • A silicone spatula
  • Measuring spoons

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For 2 servings, or 1 ½ eggs per person the Ingredients are;

  • 3 eggs
  • 2 Tablespoons of milk
  • 2 teaspoons of butter
  • Salt and pepper to your taste

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When you buy eggs in the grocery store, check that there are no broken eggs in the carton.

In the United States, by USDA requirement, eggs come already washed so you can use them straight away.

Begin by cracking each egg individually into the small cup. Check the egg to see that it looks okay and that there are no shells. Then add the egg to the mixing bowl.

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Now add a sprinkle of salt and black pepper (to your taste), and 2 Tablespoons of milk to the eggs. (There is some debate – see comments below – about when to add the salt – before or after cooking.)

Beat this mixture with a fork, or a whisk, in a vigorous elliptical motion until the yolks and the whites are all a nice bright yellow and completely blended together.

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(Graydon, in the comments below, likes to skip all these steps and just mix everything up in the pan you are cooking in!)

Put the beaten eggs to one side, and melt 2 teaspoons of butter over medium low heat in a non-stick pan. If you turn the burner up too high the eggs will cook faster, but you will end up with very watery, soggy tasting eggs. So be sure to keep the temperature at medium-low.

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(Non-stick pans make cleaning up so much easier! However, Non-stick pans can easily be scratched with metal utensils. You’ll need to buy a silicon spatula or scraper. Caution: if you have an old fashioned rubber spatula and not silicone, it will eventually melt when you cook with it.)

When the butter has melted, add the eggs to the pan. As the eggs begin to cook, GENTLY move them around with the spatula so that they cook evenly.

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GENTLY and slowly stir the eggs.

Continue cooking the eggs until they are thickened but still soft.

Some people like really soft scrambled eggs, other people like really dry scrambled eggs. Just keep gently stirring the eggs until they look like what you think the perfect consistency is.

Transfer the eggs to the plate and serve them immediately. (As Jon pointed out in the comments, the eggs continue to cook even when removed from the pan and will get rubbery if left in the pan.)

If you wish, you can add some extra ingredients while the eggs are cooking. For example, try tossing in some chopped ham, sprinkling in slowly as you stir the eggs. Or you might try adding some shredded cheese, or chopped green onion or chives. My favorite addition is chopped parsley.

To find out even more about eggs, be sure to check out my post “How to: Eggs“.

***

Five Second Rule lives!

YIKES! When I was taking the photographs for this blog post I dropped my camera into the egg mixture! I scooped it out and wiped it off. The automatic lens sticks a little but my camera still works! Who knew?

(Although some of the photos do look a bit hazy!)

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Enjoy!

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Pasta Sauce – Marinara

print recipe card posted in Main Dishes, Soups, Salads, Sides and Sauces, Vegetarian by Kathy Maister
Difficulty:

This is a very basic (and quick!) tomato sauce that takes very little time to cook and can be made ahead of time and frozen. It can be used with any pasta dish or in lasagna.

You will need the following ingredients to make this Marinara Sauce recipe:

Be sure to get both the onion and garlic chopped before you turn on the stove.

You’ll need about 1 cup of finely chopped onions for this recipe. Two small or one medium onion should do the trick.

Peel and mince 4 cloves of garlic. That’s a lot of garlic, but it does get cooked, so it’s not going to be too strong.

Fresh basil is essential for this recipe. Nowadays, most grocery store carry fresh basil year-round. You can wash it the same way you wash lettuce. Pull the leaves off the stem and throw the stems away.

Put the basil and the canned tomatoes, with their juice, in a blender and puree everything until almost smooth. Set the tomato-basil puree aside.

(As I filled the blender I thought, YIKES, this is way too full! With my hand pressed firmly on the lid of the blender I pressed the puree button. I was very lucky that my kitchen did not end up covered in tomato sauce. Next time I would puree this mixture in two batches!)

Heat ½ cup of olive oil in a large, heavy saucepan over medium heat.

That does sound like a ton of oil, but believe me it works. It gives the sauce a full, rich flavor.

Add the onions and garlic and cook until very tender, about 12 minutes.

The onions should not get browned. This is what they should look like after 12 minutes.

Stir in the tomatoes and basil that you pureed in the blender and 1 teaspoon of oregano plus 1 teaspoon of sugar. (Don’t skip the sugar. It helps balance the acid in the tomatoes.)

Bring the sauce to a simmer over a medium-high heat. Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally. This will take about 10 minutes.

Give the sauce a taste. You may need to add about ½ -1 teaspoon of salt and several grinds of fresh pepper.

The sauce can be made 1 day ahead. If you are storing it for future use, cool the sauce, then cover and refrigerate it. Gently re-heat sauce over medium heat before using it.

If you are going to be freezing this sauce, use small containers that would be enough for 1-2 serving.

Be sure to spray your plastic containers with cooking spray first so they don’t get stained by the tomato sauce.

(For more basic pasta sauce recipes, be sure to check out my Tomato Sauce Video or my Turkey Sausage Sauce photo-tutorial.)

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Turkey Sausage Sauce

Enjoy!

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