RECIPES

Tabbouleh Salad with Tomatoes

One of the most interesting salads is a specialty of Lebanon known as tabbouleh.  It is made with cracked wheat which is now found in many supermarket shelves.  Tabbouleh is a very nutritious salad, and can add that extra roughage to your day.

_ cup medium-fine cracked wheat (bulgur)
4 tablespoons olive oil
_ cup chicken stock
3 cups salad greens such as romaine, Boston or Bibb lettuce, cut into bite-size pieces
_ cup peeled and seeded cubed tomatoes
1 cup coarsely chopped parsley, preferably Italian, or flat-leaf
_ cup finely chopped mint
_cup chopped scallions
2 tablespoons lemon juice, or more Freshly ground pepper to taste

1. Put the cracked wheat in a small 1-quart saucepan and add 2 tablespoons of olive oil.  Stir to coat the grains evenly.  Set aside and let stand several minutes.

2. Add the stock to the cracked wheat and cook over very low heat, stirring occasionally, about 1 minute.  Remove the saucepan from the heat and set aside to cool.

3. Put the cracked wheat in a 2-quart mixing bowl and, using the fingers, break up any lumps.  Add the chopped salad greens, tomatoes, parsley, mint, scallions, lemon juice, the remaining 2 tablespoons of olive oil and the pepper.  Blend well. Add more lemon juice if desired. 

Greek Style Bean Soup

A staple of traditional Greek cuisine, this hearty soup is served as a main dish.Not only does it boost your fiber intake, it will leave you satisfied and warm on those cold winter nights.

1 lb. cannellini beans
2 medium onions (finely chopped)
2 medium carrots (chopped)
1 celery stalk (chopped)
2 sprigs of parsley
1 tsp. salt pepper to taste
1 tsp. paprika
_ cup tomato puree
1/3cup extra virgin olive oil

1. Rinse beans well and pick out any small stones or particles.

2. Boil beans for 2 minutes in a large pot half filled with water.

3. Remove from heat, and let beans soak for 1 hour.

4. Change the water, filling the pot _ of the way.

5. Add the onions, carrots, celery, and parsley.

6. Bring to a boil, reduce heat, and cover, simmering for 1 hour.

7. Add salt, pepper, paprika, tomato puree, and the olive oil.

8. Simmer for another hour and serve.  

John Harper's Banana Nut Bread

_ cup canola oil
_ cup sugar
1 large egg
4 teaspoons lemon juice
2 cups flour
1 teaspoon baking soda
_ teaspoon salt
3 mashed ripe bananas
_ cup walnuts, preferably black, broken or chopped coarsely

1. Preheat oven to 350^oF.

2. Put the oil and sugar into the bowl of an electric mixer. Cream together until smooth and well blended.Beat in the egg and lemon juice.

3. Sift together the flour, baking soda and salt.Fold the mixture into the batter and blend well.Stir in the mashed bananas and walnuts.Pour the mixture into a 9 x 4 3-inch loaf pan and bake 60 to 70 minutes, or until a straw inserted in the center of the loaf comes out clean. Turn out on a rack to cool.

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