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3.23.2010

Mediterranean Feast: Hummus, Bulghur Salad, and Roasted Dijon Potatoes

Sorry for being out for a few days, but one of my friends from Houston came to visit me this weekend and I been busy entertaining. Do not fret though, because I still managed to cook some delicious meals. Even though I cooked with meat a lot more for my friend and my husband, I was able to create something that would work for the vegan.

After we arrived after church on Sunday, I decided to take a nap before preparing lunch. I did not hear any complaints from the rest of the peanut gallery because we had stayed up late watching the 4 hour BBC version of Jane Eyre. SO worth it though. It really is worth watching straight through especially since my husband claims it is a chick flick. It is literature and anyone who wasrequired to read Bronte novels should watch this newer version of Jane Eyre.

Well, after our nap, I started quickly planning our lunch. I made some beef croquettes for the carnivores and began making the hummus and roasted potatoes.

I think I have mentioned before that the mediterranean cuisine is my favorite. Give me Greek, Lebanese, Middle-Eastern, Persian food and I am there! Ryan started to like it alot especially when I serve hummus. The meal preparation and cooking took 45 minutes! I was so happy that on a day of rest I did not have to slave in the kitchen.

From An Opera Singer in the Kitchen

Hummus
serves 4

2 1/2 cups cooked chickpeas, reserve 1/4 cup of liquid
1 Tbsp Tahini butter (sesame seed butter)
1/2 cup olive oil
1 lemon, juiced
1 tsp cumin
2 garlic cloves
1 1/2 tsp salt
1 tsp paprika
olive oil for drizzling

Place beans in processor and add chickpea liquid,garlic cloves, lemon juice, tahini, and spices. Process. Keep processor on and little by little add the olive oil until the mixture becomes smooth. it should not be grainy. Serve immediately or refrigerate.

From An Opera Singer in the Kitchen

Roasted Dijon Potatoesserves 4

6 Red potatoes,unpeeled & diced in 1/2 inch pieces
4 Tbsp olive oil
1 1/2 Tbsp parsley
2 tsp garlic powder
2 tsp paprika
2 1/2 Tbsp Dijon mustard
1 1/2 tsp salt
1 tsp cayenne pepper

Preheat oven to 450F. Line a baking sheet with parchment paper.

Cut potatoes and place in a medium bowl. Add the rest of the ingredients and mix all together with a spatula.

From An Opera Singer in the Kitchen

Spread the potatoes evenly on the baking sheet and cook for 25 minutes or until potatoes are not went but a little roasted.
From An Opera Singer in the Kitchen

From An Opera Singer in the Kitchen

Bulghur Salad
serves 4

3 cups of chopped romaine lettuce
1/2 cup sliced mushrooms
1/2 cup radishes, sliced
1/2 cup English cucumber, sliced
1 carrot, julienned
1/2 cup bulghur, softened
2 Tbsp olive oil
1 1/2 Tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper

In a small bowl, add 1/2 cup of bulghur and 1 cup of water and let soak for 30 minutes. (There is the option of cooking the bulghur, but since this is a cold salad I did not do this)

Chop, slice and julienne the vegetables and add to a medium bowl. Add the bulghur to the salad and mix well.

Make salad dressing on the side with the olive oil, lemon juice, salt and pepper. Toss the salad with the dressing and serve immediately.

10 comments:

Viviane, Taste-Buds said...

The idea of hummus in a food processor is still a bit alien to me, I mean we do mush the chickpeas in a food processor or food mill but we add up the rest of the ingredients after that in the bowl and adjust according to taste and consistency. My mom makes even this hummus where she just crushes roughly the chickpeas, I think we might be the only people to like hummus a bit grainy :D

Yenta Mary said...

Your feast looks amazing! I just ate breakfast, but this is making me hungry again ....

starsinthecity said...

Looks delicious!!

Noelle said...

@Viviane-Interesting that you point this out. I have usually eaten hummus that is pretty smooth at most every restaurant I have been. It has only been recently that I had some hummus at a Greek restaurant that was grainy and not all together smooth. I liked it too. Maybe it depends on the person? What is truly typical?

marla {family fresh cooking} said...

Noelle, Lovely dinner!!! I love hummus, must eat gallons a year. I bet yours was fab! I love all those regional foods you mentioned.....heck there is not much I don't like when it comes to food!

Jessica @ Dairy Free Betty said...

what a fabulous looking meal!! :) I love all those things!! :)

Viviane, Taste-Buds said...

Here in Lebanon you get the smooth one served in restaurants and in cans. But some things differ a lot from a region to another and sometimes even between families. The one my mom does is pounded with a mortar. She gets to pound the garlic then the chickpeas then seasons with the tahini, lemon and salt. The typical is I think the seasoning, anything more is experimentation. I hope this answers you :)

Heather (Heather's Dish) said...

wow, those potatoes look INCREDIBLE! i love dijon mustard...it's so versatile. i am definitely going to try that recipe THIS WEEK :)

kristinsnibbles said...

Yum! I love Mediterreanean fare, especially hummus and bulghur!

xo
K

Corrine said...

Noelle, this looks amazing! I love the potatoes.

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