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Tabbouleh III

Reviewed: Jan. 12, 2011
I love tabbouleh, but I prefer a higher proportion of grain to veggies than indicatd in this recipe. Also, I don't see the point of adding enough boiling water that you are required to squeeze out the excess. I use equal parts water to grain and it always turns out well. 1 1/2 cups bulgar to 1 1/2 cups water (plus a bit, if necessary) and up to 3/4 cups fresh, finely minced mint, seems to work for me. Also, I love chick peas, and often have chick peas - marinated in balsamic vinegar, olive oil and cumi - in my fridge. They make a great addition to this side dish. even if they may not be traditional. Only the chick peas, not the marinade, are sprinkled on the tabbouleh. And, if you don't mind me saying so, parsely is king, but don't make it overwhelming, as I find in some delicatessens. When buying bulgur consider looking for the rough cut variety - you will never go back! Such texture... Enjoy
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Cajun Seasoning Mix

Reviewed: Nov. 10, 2010
I try to minimize my salt intake, so have been making my own herb and spice mixes for years. This recipe is similar to one I make, but I add about a teaspoon each or oregano and thyme. I omit the salt entirely for storage, and though I may add some in for cooking certain recipes, I often don't bother. The other ingredients provide plenty of zip on their own.
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Butternut Squash Soup II

Reviewed: Oct. 2, 2010
For more texture I make a version I call "mashed soup". Instead of pureeing the entire recipe I mash it with a potato masher until I achieve a consistency I like. Kids love to perform this task. Sometimes I don't use the blender at all. It just seems heartier this way, with the bonus of less clean-up!
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Make-Ahead Meatballs

Reviewed: Oct. 2, 2010
I love that these are baked, not fried, but I never bother to turn them. Ground turkey is a wonderful alternative to beef, and produces softer, more delicate meatballs. I divide the original recipe into 3-4 batches and add different seasonings and ingredients, clearly labeling the containers for the freezer. Try finely minced mushrooms and peppers for one, blackening seasoning for another, or even shredded spinach and toasted pine nuts. Variety is the spice of life!
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