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!

If you are new to startcooking, or are a regular visitor here, please consider subscribing for free.

subscribe | 16 Comments

A Beginner’s Guide to the Barbecue

posted in Main Dishes by Emily Chapelle

Now that it’s officially summer, it’s time to get outside and grill.

What’s that?

You’re new to grilling?

You’re afraid to light a barbecue?

Well, have no fear. It’s not as complicated as it looks. If you’re thinking about buying a barbecue, we’ll break down the pros and cons of charcoal and gas grills. For those just finding their way around a grill, we’ll follow up with some of the first steps to throwing some food on the barbie. And for those who are already all fired up, we’ve got some recipes ready to go, as well as a slew of barbecue tips and tricks. And even if you’re a city slicker like Kathy, and outdoor grilling isn’t an option, try indoor grilling!

Which Barbeque to Use? Charcoal or Gas?

Despite what some fervent grillers say, one isn’t necessarily superior to the other. There are pros and cons to both grilling methods, so it’s really your call! Here’s a rundown of some of the pros and cons:

Charcoal Barbeque

There’s a full range of prices: inexpensive grills are easy to find, and upscale models are available too (+)
Gets very hot (+-)
Needs to be manually lit and preheated for a minimum of 20 minutes (usually much longer) (-)
Cleaning is more complicated due to ashes (-)
Smoky flavor every time you grill (+-)
Tough to keep a constant temperature (-)
You get to play with real fire (+)

Gas Barbeque

Typically pricier than charcoal, though inexpensive models are available (+-)
A more complicated grill means more parts that can break (-)
Easy to clean (+)
Has the option of smoky flavor or not, with use of wood chips in a smoker box (+)
Convenient (+)

For more details about the differences between gas and charcoal grills, check out chow.com’s objective and clear breakdown.

Get Your Grill On! (How to Use your Barbecue)

If you’re using a charcoal grill, empty the ashes from your last grilling session.
Both types of grills need to be pre-heated before you start cooking. Gas grills turn on easily (make sure the lid is open while you’re lighting the grill!), but if you’re new to lighting one, here’s a video demonstration. To light your charcoal grill, you’ll need a chimney starter. Please don’t light your charcoal with lighter fluid! It seems like a quick fix, but it can make your food taste “chemical.” Let the gas grill heat up for at least 10 minutes, and your charcoal grill for at least 20.
After your grill is preheated, use a brass-wire brush to scrape the charred goo and gunk off of the grate. You’ll need to give it a good scrape at the beginning of grilling season. Then, during grilling season, a quick brush before and after grilling should do. After you grill your last meal for the summer or fall, leave the grease on the grate to prevent rusting over the winter. (If you don’t have one of those brushes, you can use some aluminum foil to do the trick!)
Once your grill is clean, oil the grate by grabbing an oiled paper towel with some long tongs, and wiping it over the bars. You’ll need to use an oil with a high smoking temperature, like canola oil.
Now that your grill is hot and the grate is clean, your food won’t stick to it as much, and you’re likely to get those classic grill lines!

What to grill

Sure, everyone knows steaks and burgers can go on the grill, but did you know that it’s also great for sandwiches and pizza? Here’s a list of recipe ideas to get you started.

Truly GRILLED grilled cheese.
Vegetables are easy to grill, just pick your favorite vegetable and give it a try!
Or try these vegetable kabobs if you prefer yours on a stick.
Corn on the cob comes with its own “packet”… the husk! It’s perfect for throwing on the grill, once you have these simple directions!
Grilled sweet onions wrapped in bacon would make a great appetizer or party food.
Grilled pizza doesn’t have to be complicated!
Beef tenderloin sandwiches with a garlic mayonnaise topper sound like a great lunch for a lazy summer day.
Pork chops and caramelized onions are simple to make on your grill!
You know how good the chicken is at fairs, right? This “roadside chicken” recipe will help you recreate the same succulent flavor at home, with any pieces of chicken you’d like to use.
Grilled Teriyaki Beef Kabobs are seriously tasty, especially if you make your own teriyaki sauce! Yum!
Salmon is a firm fish with a naturally high fat content – perfect for grilling. Leaving the skin on during grilling protects the flesh from overcooking and falling apart.
Who can resist Classic Baby Back Ribs!
Each Friday, Coconut & Lime posts a new grill recipe. June brought us pomegranate-mint pork chops made with pomegranate molasseses. Check back for more of Rachel’s unique and delicious recipes!

Barbecue Tips and Tricks

To avoid losing juices during turning, always flip your meat or vegetables using tongs or a spatula, rather than a fork.
Try to limit the flips. Ideally, you should flip each item once during the grilling process.
Whatever you do, don’t press down on burgers or chicken (or anything) with a spatula while they’re grilling! This squeezes out the juices and once they’re gone … they’re gone! If you’re bored and need something to do with your hands, learn to juggle (but not too close to the grill, please!).
For great smoky flavor, soak some wood chips (hickory, oak, or other hardwoods but not treated lumber!) in water for a while, then throw them onto your charcoal and cover the grill, or if you’re using gas, put them into your smoker box following the manufacturer’s instructions.
To infuse grilled foods with herb essence, toss herbs directly onto the charcoal while you’re grilling. Or, if you’re using a gas grill, soak the herbs in water, and place them on the grate before putting your food on top of them.
If you want to baste your meat or vegetables, save this step for last. That way the sugars in ,your marinade or sauce won’t have time to caramelize or burn.
If this all sounds too complicated, or if it’s raining or cold outdoors, you can grill indoors with a contact grill or use a grill pan.

If you are new to startcooking, or are a regular visitor here, please consider subscribing for free.

subscribe | 20 Comments

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

imgp1441_305_01

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

imgp1286_400_01

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.

kmsc.whisk_305

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.

imgp1457_305

(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.

kmsc.skillet_305

(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.

imgp1470_305

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!)

imgp1485_305

Enjoy!

If you are new to startcooking, or are a regular visitor here, please consider subscribing for free.

subscribe | 61 Comments

previous entries next entries

Get startcooking for Free

Are you a busy person who just never got around to learning the basics of cooking? We built startcooking.com just for you. You'll learn how to make quick and tasty meals, plus learn the basic cooking skills you'll need. Get ready to start cooking!

using iTunes (windows & mac) using RSS for HD (appleTV or other HD-enabled) using RSS (windows & mac)

how do I use this?