Fresh Lentil Tabbouleh

This is one of those dishes that lasts forever, is healthy and complete as a meal, or a great side dish. It packs in a lot of fiber, protein, vitamins and minerals, including iron, which I am happy to eat since our family does not eat red meat, and little animal protein in general.

Lentil Tabbouleh
Recipe by www.peanutbutterandjargon.com
2 cups cooked bulgur wheat (from about 1 cup dry)
2 – 2 1/2 cups cooked brown or green lentils (from about 1 cup dry)
2 cups chopped English cucumber
1 cup chopped seeded tomato
1 cup chopped green onions (green and light green parts)
1 cup chopped flat leaf parsley
1/3 cup fresh lemon juice
3 T extra virgin olive oil
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper

In a large bowl, gently toss together bulgur through parsley. In a small bowl whisk together the lemon juice, oil, cumin, salt and pepper. Pour the dressing over the salad and gently toss to coat. Check for seasonings, cover and refrigerate for at least 20 minutes (can be made a day in advance, which improves the flavor).

Southwest Corn Muffins

I hope Catherine McCord from www.weelicious.com is flattered and not annoyed that I always post her recipes, but I use them a lot and they are so good! I want to put them on my blog so I remember my favorites and can share with friends what we have tried, tested and approved!

Muffins are so easy to make and even easier to grab for a snack on the go. I made a few adjustments to this recipe to include a little less fat (cheese) and more protein, (black beans) but still plenty of flavor. They are super moist, slightly salty and delicious!

Southwest Corn Muffins
Recipe adapted by www.weelicious.com
1 Cup All Purpose Flour
1 Cup Yellow Cornmeal
2 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Buttermilk
1 Egg
5 Tbsp Butter, melted and cooled
2 Tbsp honey or agave nectar
3/4 Cup Cheddar Cheese, grated
1/2 Cup Frozen Corn Kernels, thawed (I used frozen roasted corn kernels)

1/4 Cup Black Beans, drained and rinsed.
2 oz Diced Pimentos or mild green chilies, drained (about 2 tbsp)

1. Preheat oven to 375 degrees.
2. Sift the flour, cornmeal, baking powder and salt into a large bowl.
3. In a separate bowl, combine the buttermilk and egg and whisk to combine.
4. Add the butter and agave to the buttermilk and egg mixture and whisk thoroughly.
5. Slowly add the dry ingredients to the liquid ingredients incorporating a little at a time until thoroughly combined (make sure not to over-mix the batter).
6. Stir in the cheddar cheese, corn kernels, beans and pimentos or chilies.
7. Pour into greased or lined muffin cups and bake for 20 minutes.
8. Cool on a rack and serve. Owen couldn't wait to get his hot little hands on these as soon as they came out of the oven!

Golden Mashed Potatoes with Leeks and Sour Cream

We really love Thanksgiving in this family. I am partial to any holiday that revolves around food really. Last night, my family decided to have a "practice Thanksgiving". We just wanted an excuse to have turkey and all the fixings actually. All the usual suspects were there; David's Barbecued turkey as the main guest, cranberry sauce, mashed potatoes, sweet potatoes, roasted veggies, rolls, and a special appearance for the first time, home made ginger bread with spiced whipped cream...YUMMM! (recipes to follow).

I think these mashed potatoes were the best mashed potatoes I have ever had. Sooooo creamy, loaded with fat, and delicious! (I guess there is a reason we only do this once a year!) I have had mashers with roasted garlic, I have had them with gorgonzola, I have had them plain, etc. etc...THESE were the best (in my oh so humble opinion) Anyway, you must make these this year, they will not disappoint!

Golden Mashed Potatoes with Leeks and Sour Cream
Recipe by Williams Sonoma (Thanksgiving Edition)

4 lb. large Yukon Gold potatoes, unpeeled and preferably organic, scrubbed
8 Tbs. (1 stick) unsalted butter
4 leeks, white and light green portions, finely chopped and rinsed well
1 cup sour cream, at room temperature
1 cup milk, heated to a simmer
1⁄2 tsp. salt, plus more, to taste
1 tsp. freshly ground pepper, plus more, to taste

Directions:
Cut the potatoes into large, uniform chunks. Put the potatoes in a large saucepan and add water to cover and a generous pinch of salt. Bring to a boil over medium heat, cover partially and cook the potatoes, stirring once or twice, until they are very tender, about 40 minutes. Drain.

Meanwhile, in a fry pan over medium heat, melt the butter. Add the leeks, cover and cook, stirring once or twice, until tender and lightly browned, 12 to 15 minutes. Set aside and keep warm.

Return the potatoes to the saucepan and place the pan over low heat. Using a potato masher, mash the potatoes thoroughly. Stir in the leeks and their buttery juices. Add the sour cream and stir well. Add the hot milk, the 1/2 tsp. salt and the 1 tsp. pepper and stir vigorously until light and fluffy. Remove the pan from the heat. Taste and adjust the seasonings with salt and pepper.
Serve hot.
Serves 8 to 10.