Tabouli is traditionally made with bulgar wheat. I prefer using quinoa because it is lighter in texture. It is also more nutritious and filling.
1 cup quinoa 2 cups water 2 tablespoons olive oil 1/4 cup lemon juice 2 garlic cloves, pressed or minced 1/2 cup thinly sliced scallions/green onions 1 pint grape tomatoes, washed 2 medium cucumbers, peeled, seeded and chopped 3/4 cup finely chopped fresh parsley salt and pepper to taste
1. Place the quinoa in a saucepan and cover with water. Swish it around with your hand to wash it. Drain with a wire strainer and return to the pan. Cover with 2 cups of water. Cover and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until the water has been absorbed.
2. In a small container whisk together lemon juice, olive oil, garlic, salt and pepper.
3. Place the cooked grain in a bowl. Toss with the dressing. Mix well and chill for about an hour.
4. Add remaining ingredients. Mix well. Chill again or serve immediately.
Note: I didn't do a terribly thorough search of recipes, so my apologies if there is a recipe like this one already on the board.
This recipe comes from The Arrowhead Mills Cookbook by Vickie Rae Chelf.
Servings: 8 Time: about 45 minutes to prepare, 2 hours to chill
Ingredients: Sushi: 1 cup quinoa 2 cups water 1 tablesoon umeboshi vinegar 2 tablespoons tahini 2 tablespoons water 5 sheets toasted sushi nori (seaweed)
Filling: 2 small ripe avocado 1 tablespoon lemon juice 2 scallions, sliced lengthwise (I would also add some thin strips of carrot and some cucumber sticks here)
Dipping sauce: 1 tablespoon tamari (or other soy sauce) 1 tablespoon lemon juice 1 teaspoon freshly grated ginger 1 clove garlic, pressed 1 tablespoon water
1. Place the quinoa in a saucepan and cover it with water. Swish it around to wash it and then drain it through a fine wire strainer. Return the quinoa to the pan and add 2 cups water. Cover and bring the water to a boil. Reduce the heat and simmer without stirring for 15-20 minutes or until the water has been absorbed. Transfer the quinoa to a medium bowl.
2. Let the quinoa cool until it can be comfortably handled, but it still warm. Add the umeboshi vinegar, tahini, and 2 tablespoons of water. Mix well.
3. Prepare vegetables. Mash avocado and mix with lemon juice.
4. Place one sheet of toasted nori, one of the longer sides toward you, no a sushi mat, woven placement, or clean dish towel.
5. Spread 1/5 of the warm quinoa mixture over the nori, leaving a 20inch strip uncovered on the two longer sides. Spread a fifth of the avocado mixture in a broad strip along the center of the quinoa. Place a row of scallion slices (and other veggies, if using) along the center of the avocado.
6. Using the mat, roll the nori into a cigar shape. Press gently as you roll so that the nori roll is firm. Unroll the mat and roll the nori roll in a sheet of waxed paper.
7. Continue this procedure until the remaining ingredients have been used. Place the wrapped nori rolls in the refrigerator to chill for about 2 hours.
8. Prepare the dipping sauce.
9. To serve, slice the rolls into 1 1/2-inch thick rounds, using a very sharp knife. Serve with dipping sauce.
Notes: For those of you who are not familiar with umeboshi vinegar, it is a Japanese pickled plum vinegar. I have seen the paste at health food stores. Some stores should carry the vinegar as well. If not, I think plain rice wine vinegar would work just as well. I haven't tried this recipe yet, but I want to. It sounds so good!
I first whomped together this wing glaze when I volunteered to organize a Halloween party for some international students at UA.
First, I sprinkle salt, pepper, and garlic powder on my wings and bake them. For the sauce I use:
1 jar hot pepper jelly 1 bottle hot sauce ( I always buy the cheap Louisiana Hot Sauce that's about 88 cents at Sprawl-mart)
Just put the jelly in a saucepan and melt it down over low heat. Stir in the sauce and let it simmer for a few minutes. You can add a little extra garlic powder and extra cayenne if you want more spice. Salt to taste, if desired.
I have also had a lot of success with the following jellies and preserves:
Apple (neutral flavor; adds sweetness only) Apricot Pineapple (nice to have the little fruit bits in the sauce) Mango (I love BW3's mango habanero sauce, and this seemed like a good substitute)
Mango is the current favorite. My friends and family all love this sauce. I'm sure other people have tried this. If so, which jellies or jams have you tried? I wantt o use plain pineapple, but I cannot find it. I think next time I will add a bit of pineapple juice to the sauce.
I made this for a friend of mine. I haven't seen her yet to give it to her, but hopefully I will get it to her by Christmas. Her birthday was the 6 of this month, but I only made it last night. She turned out almost exactly as I envisioned her and I would like to share her with you all.
The best and neck of her dress is made out of a swirly cane I sliced and ran through my pasta machine. I used gold beading wire to make her necklace and bracelets. I wanted to come up with some sort of animal print cane for the dress but I'm not really sure how to make those. Anyone?
A friend of mine asked me to make a representation of Freya. I worked from a phone that I found during a google search and this is what I came up wit. I'm rather happy with the way it came out. I just wish I could take better pictures of Her.
And here is a version of the Triple Goddess - Maiden, Mother, Crone. The Moter's pregnant belly and breasts turned out a bit bigger than I had planned. Oops!
All of these figures are made from Sculpey scraps, except the parts you can see. It's a great way to use up those odds and ends. Again, I'm sorry my photos are always so fuzzy. I hope to buy a real digital camera one of these days. Maybe Sandy Claws will bring me on.
Thanks again for looking. Comments and tips are appreciated.
Inspired by katy1234 and her post on my previous incense holder thread, I present to you a collection of dreadlocked hippies and a Rastafarian dude. The incense sticks can look like...well, you know Comments are appreciated. Gracias!
I started making these a few years ago. While at my parents' house for Thanksgiving, I found a few of my old clay creations. This incense burner is one of them. I am working on some more right now. Just glue the head on a regular wooden incense burner, put the stick of incense in his mouth, and it's rather like an old wizard smoking a loooooong cigar My apologies for the poor quality of the photos. I took some halfway decent photos with my mother's digicam and must wait for her to e-mail them to me, alas, alas.
I would like to start by apologizing for the poor quality of my photos. I am using a webcam it's as focused as it can get, unfortunately. I made a few fruits and vegetables for a kitchen.
I also purchased a fireplace from a craft store and added some brick. I used craft chalk to make the inside sooty and added a few logs. The logs are marbled clay and still need some improvement.
It all needs improvement, really, but I thought that some of the more talented and experienced crafters would be able to give me some suggestions. Thanks for looking. I love looking at the finished projects you all post.
This is a wood and wire skeleton that I picked up at a craft store for a couple of dollars. I adore the artwork of El Dia de los Muertos, but I lack the talent to reproduce the artwork very well. I painted this skeleton white, then added colorful flowers using acrylic paints. I'm really not an artist, so this isn't much. My camera doesn't take the best quality photos either, but I hope they show up all right. The eyes are small fabric flowers.
This is a recipe that I saw in Prevention magazine today. I haven't tried it yet but it sounds scrummy.
1/2 cup canned pumpkin puree 1/2 cup Vanilla Silk 1/2 cup crushed ice 1 teaspoon pumpkin pie spice sweetener of choice (the recipe calls for sugar but I would use honey or agave cactus syrup in its place) - start with about a tablespoon and adjust to taste
Place ingredients in a blender and mix until well combined and frothy.
I haven't scrolled through every recipe so there might be something similar to this already on the board. I apologize for any repeats.