Healthy Meal Prep! Tabouleh, Hummus, Thai Cucumber Salad, Beef Stock and More!
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Tabouleh recipe:
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Hummus (original recipe from Cook's Country magazine)
1/4 cup water
2T lemon juice
1/4 cup tahini
2T olive oil
1 15 oz can chickpeas, rinsed
1 garlic clove
1/2 t salt
1/4 t cumin
pinch cayenne
Process chickpeas, garlic, salt, cumin, and cayenne in food processor until coarsely ground. While processor is running, add water, lemon juice, tahini, and olive oil. Process until smooth and creamy, scraping down sides as needed. Store in refrigerator up to 5 days.
Instant Pot Beef Stock
Beef bones
Celery scraps
Carrot scraps
Onion scraps
Herb scraps
Pepper scraps
Garlic
Salt, Pepper, Bay leaf
Combine beef, veggies and spices in instant pot. Cover with cold water. Cook on high pressure manual for 60 minutes. Allow 20 minute natural pressure release. Carefully release pressure. Strain broth and cool. Pack into containers and freeze.
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*My videos are for entertainment purposes only. Any information related to food, food safety, cooking, recipes, etc. are my opinions only. Jen/Jennifer Chapin is not liable and/or responsible for any advice, services, or product you obtain through this video.*
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Cabbage Rolls - Maria J. Ronquillo
(2006) Recipe for vegan cabbage rolls and tomato gravy, from the show Let's Cook Together on 3ABN.
EATS Virtual Cooking Class 2: Tabbouleh Salad
Learn how to make tabbouleh!
Ingredients:
- ½ cup quinoa or couscous
- 1 cup of diced cucumber (small to medium cucumber)
- 1 cup of diced tomato
- 3 medium bunches of curly parsley
- ⅓ cup of thinly sliced green onions
- 1 medium garlic clove, pressed or minced
- ⅓ cup of olive oil
- ⅓ cup of chopped fresh mint (optional)
Directions:
1. Cook the quinoa or couscous according to the package.
2. Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
4. Add cooked quinoa or couscous, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
5. In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.
6. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.
Ghraybeh - A Classic Middle Eastern Delicacy - Four Ingredients Recipe - Vegan غرَيبة
Tabbouleh Recipe | Traditional Arabic Salad | Lebanese Tabbouleh Salad recipe | Vegan Appetizer
Tabbouleh Recipe | Traditional Arabic Salad | Lebanese Tabbouleh Salad recipe | Vegan Appetizer #taboulisalad
Fresh and healthy tabbouleh salad is nutritious. This is easy recipe with few ingredients. Hope you would love this vegan recipe.
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Greek Food! Souvlaki (Chicken Gyro)
MARINADE
1/2 cups greek yogurt
¼ cup lemon juice
1 tbsp olive oil
1 tsp salt
2 garlic cloves
1 tsp coriander powder
1 tsp paprika
1 tsp ground cumin
½ tsp cayenne pepper
1 tsp black pepper
1 tsp oregano
1 tbsp red wine vinegar
Tzatziki
1 cucumber
1 cup greek yogurt
1 garlic clove
1-2 tbsp fresh mint
1-2 tbsp olive oil
Marinade chicken at least 2 hours.
For sauce, salt the cucumber, grate, and remove as many liquid as you can.
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Greek Food! Souvlaki (Chicken Gyro)
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