Taboulé d’hiver

Okay, so yup…this is as refreshingly delicious as it looks. Sometimes I need the brightness of summer in the middle of winter. Anyhow, this is a variation of traditional tabbouleh recipe but with more heartier ingredients…mainly lentils and turmeric-poached potato; tomatoes were omitted because of the season and I opted for canned roast peppers for the same reason. Anyhow, this is really easy to make and super delicious and healthy (and if you close your eyes while eating you might just remember summer).

Taboulé d’hiver

(Winter Tabbouleh)

Makes about 3 quarts

1 cup lentils (about 8 ounces)

1/2 cup bulgur wheat

2 potatoes, peeled and diced

1 teaspoon turmeric

4 bunches flat-leaf parsley, washed and chopped

2 bunches mint, washed and chopped

1 can (28 oz) roasted red peppers, rinsed and diced

4 cloves garlic, minced

1 small red onion, diced

2 teaspoons sea salt

1 cup extra virgin olive oil

1 lemon juice

Cook the lentils in boiling water, drain them, and set aside to cool. Soak the bulgur in warm water for for about 30 minutes to soften it, then squeeze it dry and set aside. Cook the potatoes in boiling water with the teaspoon of turmeric, then drain them and set aside to cool. Once the previously mentioned ingredients are cooked, drained, and cooled, combine them—along with the remaining ingredients—in a large bowl. Using two spoons gently toss the ingredients to combine.

Urban Simplicity.

Taboulé d’hiver

Okay, so yup…this is as refreshingly delicious as it looks. Sometimes I need the brightness of summer in the middle of winter. Anyhow, this is a variation of traditional tabbouleh recipe but with more heartier ingredients…mainly lentils and turmeric-poached potato; tomatoes were omitted because of the season and I opted for canned roast peppers for the same reason. Anyhow, this is really easy to make and super delicious and healthy (and if you close your eyes while eating you might just remember summer).
Taboulé d’hiver
(Winter Tabbouleh)
Makes about 3 quarts
1 cup lentils (about 8 ounces)
1/2 cup bulgur wheat
2 potatoes, peeled and diced
1 teaspoon turmeric
4 bunches flat-leaf parsley, washed and chopped
2 bunches mint, washed and chopped
1 can (28 oz) roasted red peppers, rinsed and diced
4 cloves garlic, minced
1 small red onion, diced
2 teaspoons sea salt
1 cup extra virgin olive oil
1 lemon juice
Cook the lentils in boiling water, drain them, and set aside to cool. Soak the bulgur in warm water for for about 30 minutes to soften it, then squeeze it dry and set aside. Cook the potatoes in boiling water with the teaspoon of turmeric, then drain them and set aside to cool. Once the previously mentioned ingredients are cooked, drained, and cooled, combine them—along with the remaining ingredients—in a large bowl. Using two spoons gently toss the ingredients to combine.

Urban Simplicity.

And on a really cold and blustery day…

So I only have a very short “commute” to work every day (today, though, was a split shift so I had to commute four times). And I normally don’t complain about this; I actually like the winter. But geeze o’ man…

It.
Was.
Cold.
Today.

Really cold. The bottom photo is a screen shot from my phone (and yes, to those not viewing this from the States, that’s 5 Fahrenheit). Both the other photos are shots of my ride in this morning about 8am. The temps today did not even reach double digits; tomorrow looks to be colder.

It was been this cold and snowy prior this winter (many many times in fact), but today it just hit me. I only saw a couple other cyclists brave enough (crazy enough) to ride today. And one of them is pictured above. We chatted a bit at a stop light just before I took this photo. He agreed, this has been a challenging winter to say the least. That’s all I’ve got for tonight; I think I’ll throw another log on the fire and pour another glass of wine.

Urban Simplicity.

And on a really cold and blustery day…

So I only have a very short “commute” to work every day (today, though, was a split shift so I had to commute four times). And I normally don’t complain about this; I actually like the winter. But geeze o’ man…

It.
Was.
Cold.
Today.

Really cold. The bottom photo is a screen shot from my phone (and yes, to those not viewing this from the States, that’s 5 Fahrenheit). Both the other photos are shots of my ride in this morning about 8am. The temps today did not even reach double digits; tomorrow looks to be colder.

It was been this cold and snowy prior this winter (many many times in fact), but today it just hit me. I only saw a couple other cyclists brave enough (crazy enough) to ride today. And one of them is pictured above. We chatted a bit at a stop light just before I took this photo. He agreed, this has been a challenging winter to say the least. That’s all I’ve got for tonight; I think I’ll throw another log on the fire and pour another glass of wine.

Urban Simplicity.

A sort of churchy sort of environmental post (but not really, but maybe)

Okay. So if you’ve been to this blog before then you know a few things about me. One, of course, is that I like to ride bikes, a lot. Another is that I like to bake bread. And likely another thing you know about me–though it may not come across quite as overtly–is that my spiritual life is very important to me. I am a deacon in my church and am in fact attending a part-time inter-faith seminary and, if all things go as planned (fingers crossed), I will be an ordained interfaith minister this coming June. The reason I mention this is that I recently came across this suggested carbon fast for Lent, which begins next week. But I’m jumping ahead as I sometimes do. I really believe that if you are on a spiritual path (or not) it is nearly almost impossible not to care for the planet. For me spirituality and environmentalism are inseparable, as is the care for our fellow humans…no matter what background, skin color, gender, or sexuality preference. We are, in my eyes, all one people. It’s for this reason I am proud to be a member of the denomination, The United Church of Christ (UCC), which is in fact one of the most liberal and progressive denominations, if not the most. Anyhow, as Lent approaches I have been thinking of what discipline I would take up (I am not in the mindset of just “giving something up” for the sake of giving it up, I’d rather add something in return, such as an activity or spiritual discipline that can enhance my inner life). Anyhow, I came across this carbon fast and thought it was a pretty good idea (though I do some of these things already). Here’s an excerpt from the post…

“During this year’s Lenten season, members of Honolulu’s Church of the Crossroads United Church of Christ will leave their cars at home and instead walk, bike or use public transportation one day per week. They will pledge to start a garden or shop at local farmer’s markets more often this spring. They will wash the majority of their laundry in cold water, and advocate on behalf of energy conservation and renewable energy policies.”

Anyone, of course, can take this personal pledge. If you sign up you will get an email every day offering small suggestions to lower your carbon footprint on this planet that we all call home. Anyhow, in the event you missed the link, here it is again. 

Urban Simplicity.

A sort of churchy sort of environmental post (but not really, but maybe)

Okay. So if you’ve been to this blog before then you know a few things about me. One, of course, is that I like to ride bikes, a lot. Another is that I like to bake bread. And likely another thing you know about me–though it may not come across quite as overtly–is that my spiritual life is very important to me. I am a deacon in my church and am in fact attending a part-time inter-faith seminary and, if all things go as planned (fingers crossed), I will be an ordained interfaith minister this coming June. The reason I mention this is that I recently came across this suggested carbon fast for Lent, which begins next week. But I’m jumping ahead as I sometimes do. I really believe that if you are on a spiritual path (or not) it is nearly almost impossible not to care for the planet. For me spirituality and environmentalism are inseparable, as is the care for our fellow humans…no matter what background, skin color, gender, or sexuality preference. We are, in my eyes, all one people. It’s for this reason I am proud to be a member of the denomination, The United Church of Christ (UCC), which is in fact one of the most liberal and progressive denominations, if not the most. Anyhow, as Lent approaches I have been thinking of what discipline I would take up (I am not in the mindset of just “giving something up” for the sake of giving it up, I’d rather add something in return, such as an activity or spiritual discipline that can enhance my inner life). Anyhow, I came across this carbon fast and thought it was a pretty good idea (though I do some of these things already). Here’s an excerpt from the post…

“During this year’s Lenten season, members of Honolulu’s Church of the Crossroads United Church of Christ will leave their cars at home and instead walk, bike or use public transportation one day per week. They will pledge to start a garden or shop at local farmer’s markets more often this spring. They will wash the majority of their laundry in cold water, and advocate on behalf of energy conservation and renewable energy policies.”

Anyone, of course, can take this personal pledge. If you sign up you will get an email every day offering small suggestions to lower your carbon footprint on this planet that we all call home. Anyhow, in the event you missed the link, here it is again. 

Urban Simplicity.

Spicy, Baked, and Cheesy (Yum!)

So here is another recipe that is super easy to make but bursting with flavor. It’s really just a sort of Mediterranean-style macaroni-and-cheese. The key flavor techniques are browning the vegetables (making a sort of sofrito), reducing the chicken broth for concentrated flavor, and allowing the pasta to finish cooking in the sauce so it absorbs flavor as well. If you want to make this vegetarian you can replace the chicken broth with vegetable broth. This makes a great main course or side dish. Anyhow, here’s the recipe in words and pictures.

Spicy Baked Whole-Wheat Macaroni with Caramelized Vegetables, Sun Dried Tomatoes, and Two Cheeses

Makes two large portions or four side dishes.

1 cup whole-wheat macaroni (about 4 ounces)

3 tablespoons olive oil

1 small onion, diced

1 small carrot, diced

½ green bell pepper, diced

3 cloves garlic, minced

½ teaspoon crushed hot pepper

8 sun dried tomatoes, diced (about ½ cup)

1½ cups chicken broth

¼ teaspoon kosher salt

½ cup shredded white cheddar cheese (about 2 ounces)

¼ cup grated Parmesan cheese (about 2 ounces)

Preheat an oven to 425F.

Cook the pasta al dente in a pot of salted water, then drain it and set it aside.

Heat the olive oil in a heavy skillet over medium-high heat, then add the onion, carrot, and bell pepper. Cook the vegetables, while stirring or tossing, for about 5 minutes, or until they begin to brown.

Add the garlic and cook for another minute, then stir in the hot pepper and sun dried tomatoes; cook for another minuter or two.

Stir in the chicken broth and salt, bring it to a boil, then lower it to a simmer.

Cook the sauce for about 5 minutes, or until it has reduced by about half.

Add the cooked pasta to the skillet and cook it in the sauce for a couple minutes while gently folding it with a spoon to allow flavors to absorb. Fold half of the cheddar and Parmesan into the pasta and sprinkle the remainder over the top. Transfer the skillet to the oven and bake for about 10 minutes, or until the top is crispy and lightly browned.

Spicy, Baked, and Cheesy (Yum!)

So here is another recipe that is super easy to make but bursting with flavor. It’s really just a sort of Mediterranean-style macaroni-and-cheese. The key flavor techniques are browning the vegetables (making a sort of sofrito), reducing the chicken broth for concentrated flavor, and allowing the pasta to finish cooking in the sauce so it absorbs flavor as well. If you want to make this vegetarian you can replace the chicken broth with vegetable broth. This makes a great main course or side dish. Anyhow, here’s the recipe in words and pictures.

Spicy Baked Whole-Wheat Macaroni with Caramelized Vegetables, Sun Dried Tomatoes, and Two Cheeses
Makes two large portions or four side dishes.
1 cup whole-wheat macaroni (about 4 ounces)
3 tablespoons olive oil
1 small onion, diced
1 small carrot, diced
½ green bell pepper, diced
3 cloves garlic, minced
½ teaspoon crushed hot pepper
8 sun dried tomatoes, diced (about ½ cup)
1½ cups chicken broth
¼ teaspoon kosher salt
½ cup shredded white cheddar cheese (about 2 ounces)
¼ cup grated Parmesan cheese (about 2 ounces)
Preheat an oven to 425F.
Cook the pasta al dente in a pot of salted water, then drain it and set it aside.
Heat the olive oil in a heavy skillet over medium-high heat, then add the onion, carrot, and bell pepper. Cook the vegetables, while stirring or tossing, for about 5 minutes, or until they begin to brown. 
Add the garlic and cook for another minute, then stir in the hot pepper and sun dried tomatoes; cook for another minuter or two. 

Stir in the chicken broth and salt, bring it to a boil, then lower it to a simmer. 
 
Cook the sauce for about 5 minutes, or until it has reduced by about half. 
Add the cooked pasta to the skillet and cook it in the sauce for a couple minutes while gently folding it with a spoon to allow flavors to absorb. Fold half of the cheddar and Parmesan into the pasta and sprinkle the remainder over the top. Transfer the skillet to the oven and bake for about 10 minutes, or until the top is crispy and lightly browned.

A cardinal enjoying the weather….

This is one of the cardinals that lives in the garden where I am employed. There’s a male and female (maybe we’ll see more come spring). Anyhow, as the weather broke the freezing point today for the first time in a long time, the garden was alive with birds and squirrels. So on my lunch break I went out and snapped a few photos. I believe this is the female and I’m not sure where her mate is. This is also as close as she would allow, anytime I would try to get closer she would flutter away. I can respect that. Anyhow, I thought I would share.


Urban Simplicity.

A cardinal enjoying the weather….

This is one of the cardinals that lives in the garden where I am employed. There’s a male and female (maybe we’ll see more come spring). Anyhow, as the weather broke the freezing point today for the first time in a long time, the garden was alive with birds and squirrels. So on my lunch break I went out and snapped a few photos. I believe this is the female and I’m not sure where her mate is. This is also as close as she would allow, anytime I would try to get closer she would flutter away. I can respect that. Anyhow, I thought I would share.


Urban Simplicity.

Things That Can be Carried on a Bike (#569)…and a few words

On the bike…a gym bag full of wet clothes, and an order of bean curd and mixed vegetables.

With the “big thaw” happening right now (the temperatures finally broke the freezing mark, at least temporarily) it was the first time I have ridden the Yuba in more than a month (because the Torker has the studded snow tires). And I have to say what a joy it was…I felt like I was cruising an old 1970’s Cadillac. That’s all.

Urban Simplicity.

Things That Can be Carried on a Bike (#569)…and a few words

On the bike…a gym bag full of wet clothes, and an order of bean curd and mixed vegetables.

With the “big thaw” happening right now (the temperatures finally broke the freezing mark, at least temporarily) it was the first time I have ridden the Yuba in more than a month (because the Torker has the studded snow tires). And I have to say what a joy it was…I felt like I was cruising an old 1970’s Cadillac. That’s all.

Urban Simplicity.

Carrot-Ginger Bisque

carrot1 (small)

I’ve posted this recipe before but not in quite a while.But it is so easy to make and so delicious and so good for you that I thought I’d post it again. It is an excellent winter or spring soup that can be served hot in the cold months and chilled during the dog days of summer. The only variation in the recipe (there always has to be one) is that I did not include a recipe for the parsley puree. This is done easily by combining washed parsley and plain yogurt with a pinch of sea salt in a blender and pureeing until very smooth. And the images below illustrate how to garnish it as if it were served in a restaurant. The only tools you need are an ordinary squirt bottle and a knife. There are plenty of designs and this is a simple one. Draw lines in the soup and gently draw the tip of a pointy knife back and forth through the puree. Lacking a squirt bottle, simple drizzle some of the puree from the tip of a spoon and drag a knife through it for your unique design…channel your inner Picasso.

Carrot Soup with Ginger, Curry and Yogurt

Makes about 2 quarts

2 tablespoons vegetable oil

1 small onion, diced

2 teaspoons minced ginger

2 teaspoons minced garlic

1-2 tablespoons curry powder

2 tablespoon honey or sugar

1-1/2 pounds peeled, diced carrots

4 cups chicken or vegetable broth

1 teaspoon salt

1/2 cup plain yogurt

Heat the vegetable oil over medium-high heat in a heavy soup pot. Add the onion, ginger and garlic; sauté for 5 minutes, or until the onions are translucent. Add the curry and honey; sauté 2 minutes. Add the carrots, broth, and salt. Bring the soup to a boil, then lower it to a simmer; skim any impurities that may rise to the surface. Cook the soup for approximately 45 minutes, or until the carrots are very soft. Remove the soup from the heat and stir in the yogurt. Transfer the soup, in batches, to a blender or food processor and purée until very smooth. Return the soup to the pot and warm it, but do not boil (boiling it may curdle the yogurt). Serve hot or chilled.

Urban Simplicity.