Too hot for anything but salads.....

J

judy-mass

Well-known member
so I made 2. We ate these with a purchased BBQ chicken from the supermarket. The rest of the bird will return as a chicken taboulleh later in the week.

First was one I had found doing a search for cauliflower salad and the second was one I'd not made for years, but resurrected from my cookbook files.

* Exported from MasterCook II *

Cauliflower Salad Bowl

Recipe By : Cooks.com

Serving Size : 8 Preparation Time :0:30

Categories : Salads, Tried & True,

Vegetarian

Amount Measure Ingredient -- Preparation Method

4 Cups Cauliflower -- thinly sliced1 Cup Green Olives -- chopped

2/3 Cup Bell Pepper -- chopped 1/2 Cup Pimento -- chopped 1/2 Cup Onion -- chopped

Dressing

1/2 Cup Salad Oil -- or olive oil

3 Tablespoons Lemon Juice

3 Tablespoons Wine Vinegar

2 Teaspoons Salt

1/2 Teaspoon Sugar

1/4 Teaspoon Pepper

In a medium bowl, combine cauliflower, olives, pepper, pimento and onion.

In a small bowl, combine salad oil, lemon juice, vinegar, salt, sugar and pepper. Beat with rotary beater (or stick blender) until well blended. Pour over cauliflower mixture. Refrigerate covered until well chilled, 4 hours or overnight.

Toss before serving. Can be served over salad greens.

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I had purchased a beautiful purple cauliflower for this, so I used a yellow bell pepper. I use white wine vinegar for this dressing.

* Exported from MasterCook II *

Gingered Cucumbers

Recipe By : Woman's Day

Serving Size : 4 Preparation Time :0:15

Categories : Chinese, Healthy And Hearty,

Salads, Tried & True,

Vegetarian

Amount Measure Ingredient -- Preparation Method

1 English Cucumber (Seedless) -- thinly sliced2 Teaspoons Salt

1/2 Cup Cider Vinegar

1/3 Cup Sugar

2 Teaspoons Fresh Ginger Root -- minced

2 Teaspoons Sesame Seeds

4 Stalks Celery -- thinly sliced

Wash cucumbers, and pare lengthwise in 1/4 to 1/3" strips, leaving every other strip of green skin on (optional). Slice thinly, put in bowl with the salt. Mix well and allow to sit for 1 hour.Put in cloth and squeeze out excess moisture. (you can also just squeeze handfuls)

Add celery, sliced thinly on the diagonal (if using).

Mix vineage, sugar, ginger and sesame seeds in a small saucepan and bring to a boil over medium heat, stirring to disolve the sugar. Pour over the cucumbers, and chill.

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NOTES : The original recipe did not call for the celery, that was my addition. I also do not peel the seedless cukes. If I was using regular cukes, I'd peel and also cut in half lengthwsie and scoop out the seeds.

 
Oooh, they look good, especially the second one! BTW, what is chicken taboulleh, just...

chicken added to taboulleh? If not, please post? Thanx.

 
REC: Chicken Tabbouleh, from Barefoot Contessa

3Here's the recipe, as posted on the Food TV website. I'll put what she did on the show into parentheses.



Chicken with Tabbouleh
Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved
Show: Barefoot Contessa
Episode: Chicken Story


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 35 minutes
Yield: 6 to 8 servings


1 1/2 cups boiling water (rich chicken stock)
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
Olive oil
Kosher salt
1 whole (2 split) chicken breast, bone in, skin on (she'd also made a lemon-garlic roast chicken, and she used that breast)
Freshly ground black pepper
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
2 cups halved cherry tomatoes

Preheat the oven to 350 degrees F.

In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.

Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

On the show, Ina had used the carcass from the roasted chicken to make a chicken stock, and that is what she used instead of water to hydrate the wheat. It makes a world of difference in the flavor. If you don't have that option, then use canned low salt chicken broth. I've done both, and it's good either way.

 
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