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    90 Recipes

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    I love traditional tabbouleh, but I also like this option because my gluten-sensitive friends can enjoy it too. The more traditional tabbouleh recipes have a smaller amount of grain (bulgur) and the salad is mostly parsley. I am trying to find ways to incorporate more whole grains in my diet, so I have increased the proportion of grain to parsley, so that they are more even.

    Recipe #422160

    This is my husband's favorite meat filling for flatbreads. I use my own recipe #232706 and we all enjoy this simple but delicious dinner. I serve it with a tossed green salad and a beer.

    Recipe #405427

    Blondies were my favorite cookie bar as a child. My grandmother made them the best! Here is a modified version of her recipe, which I adapted to use up some of the mega-bag of fresh cranberries that I bought at Costco. I think she would have liked these.

    Recipe #403134

    made up on a whim! turned out to be delicious!

    Recipe #402547

    This is neither a cookie nor a muffin, but somewhere in-between. A similar type oat bar was sold at the counter of my favorite coffeehouse, and this is my version of that type of treat. I have made them much, much smaller, so that I can pack them in my small children's lunch boxes. The original bars that I remember were round disks, about 5 cm diameter, and about 2-3 cm thick, kind of like a hockey puck. If you want to make that serving size, adjust the baking time accordingly (perhaps increase again by half?)

    Recipe #391949

    This is a delicious treat, serve alongside a cup of tea or coffee, or warmed up and topped with vanilla ice cream. Very quick to put together.

    Recipe #389957

    This is an even sneakier version of the "sneaky chef" brownies by Missy Chase Lapine. It is made with some of her "purple puree" but also utilizes black beans, which is a trick from Weight Watchers. No added fat to this recipe! No cholesterol! And if you omit the chocolate chips, it is vegan. It makes a very good, not overly sweet, cake-y brownie. NOTE: the purple puree part of the recipe makes a good 1 1/2 - 2 cups. This recipe uses only 1/2 cup, so reserve remainder for another use. It freezes well.

    Recipe #388416

    This is a strongly flavored rye bread, like from an "old country" bakery. I was forced to experiment and find a recipe when my favorite ethnic bakery closed and I could no longer buy my favorite sourdough rye bread. I hope I've done it justice. Start the day before you want the bread -- the sour flavor develops best if allowed a slow rise in the refrigerator.

    Recipe #370453

    The matzah in this recipe cooks up to taste like a real lasagna -- you won't even notice you are eating a pesadic dinner! Fresh dill is delicious, but go ahead and substitute dried if fresh is not available, but cut the amount by 1/2. Clipped from a magazine -- I don't remember which!

    Recipe #364709

    Ooooh, so good! Adults might like this more than the kids, but count me among those who are hooked!

    Recipe #340376

    This is a Greek recipe. This can be used to top a salad of baby spinach or other greens, pasta, couscous or any other similar thing. Or, scoop it up on small bites of good crusty bread, or serve as a variation of eggplant bruschetta. It can be served as an appetizer, a side dish, or a meatless main course.

    Recipe #334194

    This was invented on a whim. I spent an afternoon recently making my Recipe #256074 with some friends. As we were admiring the rich colors of the braided loaves while they were rising, we wondered about other natural colors we could use. One brilliant woman (Yay Shani!) suggested chocolate. Now who could say no to that? I scratched out what I thought would be appropriate measurements to make it a bit sweeter to balance the cocoa, and voila! Chocolate challah. Now, is it bread or dessert? Hmmmm..... (One more note -- this bread took substantially longer to rise than most others I've made using instant yeast. I don't know if the cocoa (perhaps the alkalinization?) somehow slows the yeast. I will keep checking into this, and will update as I find out. Meanwhile, please note the extended time estimates for rising.) This makes the most awesome PB&J sandwiches. Yummm.

    Recipe #326454

    Think of the combination of flavors in a Thai-type food with peanut sauce, that is how this sandwich was born. I had just a few spinach leaves, not enough for a salad. Ditto for my bean sprouts. I had bread, peanut butter ... voila! A sandwich.

    Recipe #324690

    I searched for this simple drink here, and at drinkmixer.com too. I can't believe it's not listed. I don't know what it ought to be called, so let's just say it's something nutty and leave it at that. There are plenty of drinks that have added vodka to this base, but the two liqueurs are just fine as they are, to me.

    Recipe #324128

    I adore Annie's Natural Goddess Salad Dressing. I have spent ridiculous amounts of money buying those expensive little bottles. Well, here is my attempt to capture the flavor, or at least close to it. I played around with about a dozen different variations, until I hit on this one. It is now my favorite.

    Recipe #323277

    This is a *very* simple, mild mushroom pate. You can use whatever kind of mushrooms you prefer, or an assortment. Just so long as they are fresh, never canned. It is my attempt to replace chopped liver, a snack treat served in my family for all previous generations, but now out of favor due to health concerns.

    Recipe #323122

    This is a yummy, moist quick bread. Your picky eater won't realize there are squash in there, and you can smile and offer seconds.

    Recipe #323114

    A savory meat pie from Egypt. The recipe calls for ground lamb, most frequently I don't have lamb available so I use ground beef. It is still quite delicious. You can either make snack size, in which case this recipe makes 20 pastries, or a larger size (similar to the size of a Hostess fruit pie, for those who know American junk food!) in which case you will get 12. This recipe is adapted from Claudia Roden, from her "The Book of Jewish Food."

    Recipe #317336

    This is fresh and light, perfect for finishing off a meal of grilled summer fare. Use the freshest, ripest fruit you can find. I used to buy fruit salad like this many years ago from a seaside fruit stand -- I think they used their bruised fruit to cut up for the salad, and it was my favorite thing to buy at the beach. The "cooking" time is actually chilling time, to allow the fruit to macerate and the mint flavor to spread through.

    Recipe #316595

    This is an unusual combination, but suspend your doubts long enough to try it. Serve at room temperature for best flavor.

    Recipe #315384

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