Tabouli (.تبولة also tabbouleh, tabouleh, tabbouli, taboulah) is a Levantine vegetarian dish made mostly of finely chopped parsley with tomatoes, mint, onions, bulgur (that is soaked not cooked), and seasoned with olive oil, lemon juice, salt, and sweet pepper. Some variations add cucumbers, lettuce, or use semolina instead of bulgur. Tabouli is traditionally served as part of a mezze (small dishes served as appetizers) in the Arab world, but its popularity has grown tremendously in Western cultures.
Originally from the mountains of Lebanon and Syria, tabouli has become one of the most popular salads in the Middle East. The wheat variety salamouni was cultivated in the Beqaa Valley region in Lebanon and was considered, in the mid-19th century) as well-suited for making bulgur, a basic ingredient of tabouli.
In the Middle East, particularly Syria, Lebanon, Palestine, Jordan, Egypt, and Iraq, it is usually served as part of a meze. The Syrian and the Lebanese use more parsley than bulgur wheat in their dish. A Turkish variation of the dish known as kisir and a similar Armenian dish known as eetch use far more bulgur than parsley. Another ancient variant is called terchots. In Cyprus, where the dish was introduced by the Lebanese, it is known as tambouli. In the Dominican Republic, a local version introduced by Syrian and Lebanese immigrants is called Tipile.
“Work With What You Got!”
©Tiny New York Kitchen © 2020 All Rights Reserved
I don’t know what’s more comforting than potatoes. A staple food in many parts of the world, potatoes are an integral part of much of the world’s food supply. Potatoes are the world’s fourth-largest food crop after maize, wheat, and rice.
There are currently over 1,000 different types of potatoes.
White Potatoes: These all-purpose potatoes are moderately starchy with a dense, creamy texture and can be roasted, baked, boiled, or steamed.
Russet Potatoes: Starchy and fluffy, these potatoes are ideal for mashing and baking, as well as French fries and latkes.
Fingerling Potatoes: Small, knobby fingerlings have thin, delicate skin that doesn’t need to be peeled. Their firm texture stands up to roasting, boiling, and pan-frying.
Baby Potatoes: Also known as new potatoes, these tiny potatoes come in a rainbow of colors (another reason to leave the skin on). They are best cooked whole and boiled, steamed, or roasted.
Gold Potatoes: These thin-skinned potatoes (also called yellow potatoes) are beloved for their buttery flesh. They’re fluffy enough to be smashed yet firm enough to be used in soup or stew.
Red Potatoes: Ruby skin gives these potatoes visual appeal, and their firm and waxy texture means they soak up flavor without turning too soft. They are ideal for salads and gratins.
Look for potatoes without any bruises, cuts, wrinkles, or soft spots, which can all be signs of age or poor handling. If they smell like soil, that’s typically an indication of freshness. While fresh is best, potatoes keep for quite some time. Store them in a spot that’s cool, dark, and dry. If eyes sprout, simply cut them off and use the potatoes as normal. Potatoes provide vitamins C and B6, plus iron and potassium. While the whole potato contains fiber, you will get an extra boost if you leave the skin on.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
Paleo Diet
The Paleo Diet (short for Paleolithic) is fashioned around the eating habits and available foods of our hunter-gatherer ancestors. These ancestors had to nourish themselves with the meat, fish, fruits, vegetables, nuts, and fats available to them in nature. With the benefit of large supermarkets, it’s easy today to mimic these foods in wider variety. Specific recommendations for eating Paleo will vary; however, the main ideas are the same: Reduce the risk of debilitating diseases and optimize health by eating whole, fresh, unprocessed foods and avoid foods that were not available prior to the advent of modern agriculture.
Research studies looking at the Paleo Diet have noted that eating a Paleo Diet for a short term improved the glucose control and lipid profiles in people with type 2 diabetes, compared to eating a diet containing low-fat dairy, moderate salt intake, whole grains, and legumes. Additional research indicates similar results may be possible in people without type 2 diabetes as well. The Paleo diet may result in higher levels of satiety (fullness) throughout the day when compared with a low-fat, low-calorie diet.
Paleo Do’s
Eat plenty of non-starchy vegetables and fruits.
Make fresh meat, poultry, fish, and seafood your primary sources calories.
Avoid highly processed meats that contain preservatives, artificial flavors, and sugar, such as some sausages, bacon, deli meats, and smoked fish products.
Consume nuts and seeds.
Use coconut oil, grass-fed butter, olive oil, avocado oil, nut and seed oils, and animal fats, such as goose fat or duck fat, for cooking and eating.
Balance the intake of acid-producing foods (meats, fish, salt, and cheese) with base-producing foods (fruits and vegetables) for optimal health.
Use sea salt to season foods, but try to decrease sodium intake in general.
Paleo Don’ts
Consume highly processed packaged foods.
Get heavy handed with the salt shaker.
Eat grains of any kinds. Quinoa, bulgur, rice, wheat, bread, pasta, etc., are all out.
Consume sugar (including honey and maple syrup), sweets, candy, or desserts.
Use artificial sweeteners, such as monk fruit extract, stevia, NutraSweet or Equal (aspartame), Splenda (sucralose), or sugar alcohols, such as xylitol, sorbitol, or maltitol.
Eat legumes, beans, peas, lentils, or soy, or foods make from soybeans.
Use canola or soybean oils or consume hydrogenated oils (trans fats).
Consume dairy, with the exception of fermented dairy or raw milk cheese on occasion.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Gluten-Free Baking
Baking can be tricky when you throw gluten-free into the mix, even the most skilled cooks can be challenged. Here are some tips that can make Gluten-Free Baking less challenging.
Gluten-Free flour mixes can generally replace wheat flour cup for cup. Nut and bean flours may need extra experimentation to find the exact amounts to use.
Consider using smaller pans when baking gluten-free. It’s easier to get the center cooked without the edges burning as can happen with larger pans.
Keep a close watch on baking times. Some gluten-free recipes may take longer to bake than their wheat-containing counterparts.
To help gluten-free recipes taste their best, consider boosting flavor with extra nuts, herbs, spices, and flavor extracts such as vanilla and almond.
If converting a recipe to gluten-free, increase the egg amount by one extra egg to help ingredients bind together.
Gluten-free flours can be dry. You may need to increase a recipe’s liquids.
Xanthan gum keeps gluten-free baked goods moister and less prone to crumbling. Add 1/4 to 1/2 teaspoon xanthan gum for each cup of gluten-free flour.
"Work With What You Got!"
© Victoria Hart Glavin Tiny New York Kitchen