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This recipe for Smoked Ham with Orange Sauce is made with a fully cooked smoked ham and is glazed with a sauce made with orange juice, brown sugar, honey, Dijon, ginger and mint. It couldn’t be simpler which makes this Smoked Ham with Orange Sauce great not only for Holidays, potlucks and get-togethers but also for a weekend meal prep.

Baking a ham might seem like a monumental undertaking but trust me, it’s not. Using a fully cooked smoked ham can simplify the entire process.

If you’re feeding 10 adults with side dishes you’ll want to plan on buying a 2kg/4.5-pound fully-cooked smoked ham. This may seem like a lot but the protein is often the first thing to get gobbled up and you’re going to want leftovers for future soups, salads, pasta sauce, pizza toppings, omelets, sandwiches and more.

No more boring, flavorless hams for you… It’s sweet, tangy, and full of flavor… The light and citrusy sauce is what makes this ham so special.

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5 from 1 vote

Smoked Ham with Orange Sauce Fast2eat

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time3 hrs 40 mins
Course: Main Dish
Keyword: brown sugar, Dijon, Easy, easy-to-prepare, Fast, ginger, Gluten-free, Holidays, Honey, Low carb, mint, orange juice, Orange Sauce, Party, Sauce, Smoked Ham
Servings: 10 people

Ingredients

  • 1 Smoked ham 2kg/4.5Lb for each 10 people
  • Cloves optional to taste
  • 1 cup Orange juice

Orange sauce

  • 1 cup Orange juice
  • 2 tbsp Brown sugar
  • 4 tbsp Honey
  • 2 tbsp Corn starch
  • 1 tsp Dijon mustard
  • 1/2 tsp Ginger grated
  • 1 tbsp Chicken broth mix
  • 1 tbsp Mint minced fresh

Instructions

  • Soak the ham into orange juice for about 2 hours.
  • With the tip of a knife, score ham in a diamond pattern, if desired at the vertices of each lozenge, bite cloves (I didn’t use).
  • Place ham in an aluminum foil (or parchment paper) lined the roasting pan. Drizzle with orange juice, then cover with aluminum foil.
  • Position oven rack in the lower ⅓ of the oven.
  • Bake in a preheated medium oven (180°C/355°F) for about 30 minutes.
  • Remove the aluminum foil, drizzle with the broth that has formed in the baking dish.
  • Return ham to oven uncovered and continue to spoon or brush remaining broth over the ham every 15 minutes until cooked or until a thermometer inserted in the center of the ham registers 60°C/140°F. The recommended cooking time is about 15 minutes per pound (about 0.5Kg), of course, ovens and hams will vary so your best bet is to check often and use a thermometer.
  • Remove ham from oven; cover with foil and let stand 10 minutes before slicing and serving for easier carving.
  • Carve ham just before serving.

Orange sauce

  • While ham is in the oven, prepare the sauce by adding orange juice with the brown sugar, honey, cornstarch, mustard, grated ginger and chicken mix to a small saucepan. Bring to a boil, reduce heat to medium-low then simmer until reduced to roughly half and the glaze is slightly thickened. Remove from heat and add chopped mint.
  • Save the sauce until ready to use.

Serving

  • Serve the ham in a platter, drizzle with some of the sauce, placing the rest in a separate sauce boat.
  • Garnish with the orange slices and/or home-style fries (I've used my ActiFry to prepare it fat-free).

Notes

If you have leftover ham, freeze it for future soups, salads, pasta sauce, pizza toppings, omelettes, sandwiches and more. Stored in an airtight container, the frozen ham will keep up to two months.

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

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Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Fat-Burning Vegetable Soup – hearty and filling vegetable soup made in the electric pressure cooker (instant Pot). Helps to detox and lose weight.*

This Vegetable Soup is also known as cabbage fat-burning soup, cabbage soup, wonder soup, weight loss soup, miracle soup, weight watcher soup… whenever you’d like. There are so many names for this soup.

This soup was rumoured, in days of old, to melt away those thighs. Keep in mind that specific ingredients for the soup may vary and this is my version of it.

The Cabbage Soup Diet is a short-term weight loss diet. Proponents of the diet say that it can help you lose up to 10 pounds (4.5 kg) in a single week, but many health experts warn that the diet is unhealthy and its results unsustainable. No one knows exactly where this unique diet originated from, though it first gained popularity during the 1980s and has stuck around ever since.

The bottom line is that the Cabbage Soup Diet is likely to cause weight loss — but only because it severely reduces your calorie intake. As soon as you stop this one-week diet, you’re likely to regain the weight you lost.

That’s why I prefer eating it as a weekdays dinner, not exactly following the 7 days diet but because I like it.

This delicious vegetable soup is a healthy way to warm up during the winter. And I may lose some weight, just doing it.

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5 from 1 vote

Vegetable Soup Fast2eat

It’s a foolproof recipe. This Fat-Burning Vegetable Soup comes together in minutes and is ready just as fast. It is easy, healthy and comforting! The perfect pressure cooker soup recipe to see you through the winter! Great for using up leftover vegetables.
Prep Time10 mins
Cook Time15 mins
Total Time40 mins
Course: Appetizers & Starters, Main Dish, Side Dish
Keyword: Appetizer, Chicken, Easy, Fast, Gluten-free, Grain-Free, Healthy, Low carb, Paleo-friendly, Pressure cooker, Quick, Soup
Servings: 8 people

Ingredients

  • 200 g Chicken breast (boneless, diced, raw – do not use for a vegetarian/vegan option)
  • 300 g Carrot
  • 2 Tomato Medium
  • 0.5 cup Tomato sauce
  • 2 tsp Olive oil Extra Virgin
  • 500 g Cabbage about ¼ head
  • 2 tsp Chicken broth mix or vegetable stock mix for a vegetarian/vegan option
  • 1 tbsp Garlic minced
  • 0.5 tsp Worcestershire sauce
  • 2 tsp Green onion and/or leek to taste
  • 1 tbsp Parsley
  • 1 tbsp Oregano
  • 1 tsp Salt
  • 2 Onion large
  • 150 g Watercress or spinach
  • Water boiling to cover

Instructions

  • Roughly chop all vegetables into big cubes.

Cooking in a Pressure cooker

  • Toss all the ingredients right into the Pressure cooker (Instant Pot) - no need to sauté any vegetables. Stir to combine. Make sure the liquid is covering the veggies.
  • Lock lid and set machine to cook at high pressure for 15 minutes and let the pressure cooker do its work.
  • Allow the Pressure cooker (Instant Pot) to naturally release pressure for 5-10 minutes.
  • Carefully turn the steam valve to the venting position to release the remaining pressure.
  • Carefully open the lid, away from your face, and stir the soup.
  • Taste for seasoning and adjust with more salt, pepper, herbs or spices to taste, if necessary.

Cooking in a large straight-sided pot

  • Add everything to a large soup pot and bring to a simmer.
  • Place the lid on the pot at an angle, tilting it to allow steam to escape, and simmer for 35-45 minutes. Stir occasionally.
  • The soup is done when the vegetables are soft.

Cooking in a slow cooker

  • You can also use a Set 'n Forget Programmable Slow Cooker, leave it there and forget… when you come back, it’s ready.
  • Place all the ingredients right into the crock of slow cooker and cover with water - low heat for 7 hours or high heat for 3½ hours.

Blended for a thick, hearty texture:

  • I prefer it blended and use the remaining broth as vegetal broth.
  • Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.)

Drain and use the remaining broth as a vegetable broth:

  • When the soup is done, drain remainder broth through a Strainer or Colander into a Large Bowl.
  • Use it right away, or cool completely and store in jars in the fridge for up to 4 days or freeze for up to 3 months.
  • You can also freeze the broth in a Large Ice Cube Tray to use as flavour boosters.

Notes

Variations on this Vegetable Soup:
  • This soup is naturally gluten free and dairy free.
  • For a vegetarian or vegan version of this soup, do not use the chicken breast and replace chicken stock with vegetable stock.
  • You can turn this into a creamy vegetable soup by adding in a can of evaporated milk or serving with a splash of heavy cream.
  • Feel free to swap out any of the vegetables for ones you may need to use up in your fridge.
  • And, don’t be afraid to play around with the recipe by adding rice, beans, quinoa or even pasta. They’ll add an extra dimension to this classic soup!
    • If you decide to add pasta to the soup, I suggest using no more than 1/4 cup (1/2 cup for larger pasta), increasing the broth by at least 1 cup and adding in extra seasonings.
    • If you decide to add rice or quinoa to the soup, I suggest using about 1/4 cup, increasing the broth another 1/2 cup and adding in extra seasonings.
  • Use the remaining broth as vegetable broth.
  • Making this soup ahead of time allows the flavours to really come together enhancing the taste. May be stored in the refrigerator for several days.
  • If freezing, note that not all dairy freezes well, so keep this in mind if adjusting the recipe.
How to freeze this vegetable soup:

This Vegetable Soup is incredibly freezer friendly!

Simply let cool completely to room temperature, pour into a freezer safe container or freezer bag, seal and freeze (be sure to lay flat if using a freezer bag for easy thawing).

With soup, you need to make sure you leave room at the top if using a container of any kind as the soup will expand as it freezes.

Freeze up to 3 months.

To heat, let thaw overnight in the refrigerator or in a sink of cold water. Then reheat in the microwave or on the stove top (or throw it back in the Instant Pot on saute!).

* Eating soup might help me lose weight. One recent study showed that people who started lunch or dinner with vegetable soup ended up eating 20% less than those who skipped the soup.

Note: Nutritional info is provided as an estimate based on the ingredients I used, for convenience and as a courtesy only.

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Let’s be honest—store-bought sun-dried tomatoes tend to be a bit leathery and tough, without much flavor. They seem like a faded, desiccated memory of a tomato, rather than a fragrant, intensified taste of summer days. Homemade “sun-dried”1 tomatoes, on the other hand, are another thing entirely: fragrant and chewy but not tough, with complex, concentrated tomato flavor and a slight sweetness.

Slow baked in the oven makes these oven dried tomatoes the best. Drizzle with olive oil, toss with spices to make the perfect appetizer or side dish.

Not a labor-intensive process, but certainly a lengthy one. Of all the methods for preserving tomatoes, drying them in the oven is the least fussy. Plus, drying preserves their sweetness and flavor best. And these flavorful little gems cost so little when made at home; it’s worth the time they need to achieve that chewy, raisin-like texture.

One thing I can guarantee is the appetizing fragrance in your house of tomatoes slowly roasting to dried perfection, especially if you choose to season them with garlic and herbs.

In the meantime, think of all the tomato bread, salads, pizzas, pasta, pestos and sauces you’ll be able to make once they’re done. It’s tempting to prematurely devour those tiny little sweeties, hot, pungent, sweet & salty with good virgin olive oil as they are, spread on crackers or toasts.

Here are other mouth-watering Tomato Recipes you should also make (and eat):

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5 from 1 vote

Homemade oven-dried tomatoes Fast2eat

Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Keyword: Easy, Homemade oven-dried tomatoes, oven-dried tomatoes, Recipe, sun-dried tomatoes in the oven
Servings: 5 people
Calories: 153kcal

Ingredients

Step 1

  • 1 Kg Tomato firm ripe Roma*– about 10 tomatoes
  • 2 tbsp Sugar
  • 1 tsp Salt

Step 2 (seasoning)

  • ¼ cup Olive oil extra virgin
  • 1 tbsp Minced Garlic Or sliced cloves
  • Black pepper Ground - optional – or hot pepper flakes if desired
  • Fresh herbs (**optional for seasoning: dried and/or fresh basil, dried oregano, dried thyme, sage, parsley)

Step 3 (packing)

  • Olive oil (More for packing into a jar, if desired)

Instructions

Step 1

  • Wash all whole tomatoes thoroughly under clean, running water
  • Cut out the stem and scar and the hard portion of core lying under it.
  • Cut the tomatoes in half through the equator (not through the stem).
  • Remove the seeds and gelatinous pulp.
  • If the tomato is more than about 2 inches long, cut it in quarters.
  • Make a small slit with the tip of a sharp paring knife in the back (peel side) of each tomato half to help them dry.
  • Place tomato pieces into a Strainer and toss with salt and sugar and wait about 30 minutes to drain off liquid.
  • Preheat the oven to 350 F (180 C)
  • Arrange the tomatoes in a single layer, with the cut surface up, on lightly greased (drizzle with a little olive oil) non-stick baking & cookie sheets (glass, ceramic or porcelain dishes are OK.) Do not use aluminum foil or aluminum baking sheets as the acid in the tomato will react with the metal.
  • Make sure there is a bit of space around each tomato and that they're not touching so they can dry evenly.
  • Place baking sheet in the middle of the oven for 1 hour. There will be lots of water.
  • Remove from oven and place them carefully into a Strainer or colander (or directly to another clean baking sheet). Wash the baking sheet (it’s the most important step for the success of the recipe).
  • Reduce the oven temperature to 320°F (160°C).
  • Return the tomatoes to the baking sheet and Arrange them in a single layer, with the cut surface down.
  • Leave them another 1 hour and repeat the process to remove the water transferring them to a clean baking sheet.

Step 2 (seasoning)

  • Arrange the tomatoes in a single layer, with the cut surface up.
  • Blend olive oil, salt (if needed), pepper, herbs and garlic in a small bowl. Sprinkle tomatoes with the seasonings, generously.
  • Reduce the oven temperature to 300°F (150°C). Resist the temptation to use a higher temperature to speed up the process, as then you'd be cooking the tomatoes, instead of drying them.
  • Leave until the tomatoes are dehydrated and a bit leathery, but not hard, brittle, or crispy. They should still be somewhat chewy and flexible.
  • Check them every hour during drying.
  • Tip: Depends on how dry they already are, after 1 hour with the seasoning, if I don’t need them right away, I turn off the oven and let the tomatoes sit in the oven to dry in the residual heat.
  • If it is not ready, continue to dry, turning the tomatoes every hour and gently pressing flatter and flatter, until tomatoes are dry.
  • Depending on your tomatoes and oven, this can take anywhere from 3 to 5 hours, including the 2 hours from the step 1. They are done when they are dry but still pliable, when the tips are rounded. The texture is about that of a dried apricot. If dried too long, they become tough and leathery. If not dried long enough, they will mold and mildew, unless packed in oil. So watch them carefully while they dry.
  • Be aware that not all of the tomatoes will dry at the same rate. They do not all have the same amount of moisture, nor do they experience the same temperature and air circulation while they are drying. Try to remove them on an individual basis, before they become tough.

Step 3 (packing)

  • In a bowl toss the dried tomatoes with olive oil, minced garlic (if desired), salt (try it before, usually there is no need to add more), fresh and/or dried herbs and black or hot pepper flakes if desired.
  • Cool thoroughly and Store these tasty gems under olive oil in a very clean, very dry jar or container in the refrigerator for up to a week*** or in the freezer for up to 6 months.

Notes

1 Sun-dried tomatoes are so named because they are, of course, dried in the sun. Although this is not difficult, the trouble with making them at home is that many of us do not have the abundant outdoor space required, or the time necessary, or perhaps we lack consistent, strong sunshine, or live in highly polluted cities or bug-infested areas where drying food outdoors is not the best idea. The solution? You can easily dry them in your oven. Oblong tomatoes like Roma, or flavorful cherry tomatoes, work best.

*I suggest using Roma or Plum tomatoes because they have thicker flesh with fewer seeds and less juice than regular tomatoes, but feel free to use any tomato for this recipe. The only difference it makes is in the drying time because naturally, bigger, thicker tomatoes take longer than small ones. Depending on the thickness of the fruit and the oven heat, you’ll need between 3 and 8 hours.

**The dried herbs in the recipe are optional; however, I recommend using them.

***Sun-Dried Tomatoes Warning: While dehydrated food does keep far longer it can still spoil, as they still have some moisture inside so they will get mouldy when stored longer without submerging them in oil. Your sun-dried tomatoes should last up to seven months when stored under proper conditions. The end product of sun-dried tomatoes must be perfectly dry but not crispy, with no inner moisture in order to avoid bacteria growth. For longer storage, place them in a jar tightly packed and cover with olive oil. Oil-packed sun-dried tomatoes with fresh herbs or garlic added must be refrigerated after opening. Do not eat sun-dried tomatoes with signs of rot or mould.

During the drying process tomatoes can lose anywhere from 88 to 93% of their original weight. The ideal is to triple the recipe because 1 kg (2 Lb) tomatoes is too little, you’ll get about 100-130 g (3.5-4.6 oz). From 4 kg (8.8 Lb) of fresh tomatoes, I’ve got 500 g  (1 Lb) of dried ones.

The Origin of Sun-Dried Tomatoes

Drying is a traditional Italian way of preserving an abundance of ripe summer tomatoes so that they can be enjoyed throughout the rest of the year; this is particularly popular in the southern Italian regions of Calabria and Puglia. Italian cooks fill sheet pans with halved tomatoes and place on the roof of their house to dry for several days in the blazing-hot Pugliese sun.

Nutrition

Calories: 153kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 482mg | Potassium: 475mg | Fiber: 2g | Sugar: 10g | Vitamin A: 34% | Vitamin C: 43% | Calcium: 2% | Iron: 3%
Slow-Roasted Tomato Fast2eat Recipe
Basically, tossing them in olive oil, dusting with a bit of salt, garlic and herbs, and baking at a low temperature for an hour – makes them unbelievable.
Check out this recipe
Tomato Dehydrated with Pink Salt Fast2eat Recipe
The secret is in the dehydration, made with Himalayan pink salt, and also the combination of the Bocconcini in pesto sauce with the savory.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Got two minutes? Along with Olive oil, Dijon Mustard and Balsamic vinegar, that’s all you need to make a simple homemade vinaigrette. You can go from spending money on salad dressing to making your own healthier, tastier dressing at home.

I’ve always loved a good salad. Yet even when it’s snowing outside, I still can’t kick my salad habit. This homemade emulsified vinaigrette dressing is my favourite – and arguably the easiest to whip together, too. It’s super, super easy to make and way less expensive and healthier than the store bought one. And I know exactly what goes into it!

Emulsified dressings are thick and creamy and really cling to your veggies. This basic dressing recipe, which features Dijon mustard and subtly sweet balsamic vinegar, gives greens a creamy kick that tastes great all year round.

Not just for salads: Drizzle over roast potatoes, or spoon over a sandwich. They also make a light and brightly flavoured topping for poached or grilled fish or poultry, roasted meats, and cooked or raw vegetables.

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5 from 1 vote

Basic Emulsified Salad Dressing Fast2eat

Prep Time5 mins
Total Time5 mins
Course: Side Dish
Servings: 20 tbsp
Calories: 84kcal

Ingredients

  • 2 tbsp Dijon mustard
  • 6 tbsp Balsamic vinegar
  • ¾ cup Olive oil Extra Virgin
  • Black pepper optional to taste
  • Salt optional to taste

Instructions

  • In a small bowl, whisk together the Dijon mustard and Balsamic Vinegar until dressing is emulsified and smooth.
  • When incorporating the oil, don't add all of it at once. While whisking, slowly add the olive oil in a stream until the vinaigrette is emulsified.
  • Season with salt and/or pepper, if using, and mix well any optional desired seasoning variations (see Notes).
  • Once it’s mixed, just taste and adjust the seasonings if you like, and you’re good to go. Since tasting a vinaigrette on its own can give you a skewed idea of its flavour, taste it by dipping leaf into the dressing, shake off the excess, and try. This will give you a much better idea of how your vinaigrette will taste with the finished salad.
  • Place the salad in a medium bowl and add enough dressing to moisten. Start with a tablespoon of dressing, toss, and continue adding until the greens are evenly coated and look glossy. Serve immediately.
  • If you’re not serving your vinaigrette right away, you may have to shake or whisk it again right before serving. And be sure to taste leftover dressing before tossing it with salad ingredients: Sometimes the dressing needs a little re-seasoning to keep it tasting bright and fresh.
  • Keep leftover dressing in a sealed jar, or another container with a tight lid, in the refrigerator for several weeks. If any of the ingredients in your vinaigrette were previously refrigerated or are fresh, like lemon juice or minced shallots, then store it in the refrigerator up to five days.

Notes

As you no doubt know, oil and water do not mix, and will eventually separate even after industrial mixing.
The salad dressed in the badly emulsified vinaigrette speeds up signs of wilting, while the salad dressed in the proper vinaigrette preserves its crispness and fresh-tasting.
Apparently, straight-up oil is much more damaging to leaves than an oil-vinegar mixture. 
Unless you emulsify your vinaigrette, you end up with a pile of leaves dressed in oil, and a pool of vinegar at the bottom of the salad bowl, completely destroying the flavor of the sauce.
An emulsified vinaigrette, however, uses the power of surfactants to help both oil and vinegar cling tightly to the leaves. Balanced flavor in every mouthful.
The trick to getting your dressing to emulsify is to add a third ingredient that acts as a helper. Dijon Mustard is the classic French addition and my favourite, but you could also experiment others (see notes).

You can also exchange the basic ingredients

When you know your ratio of acid to oil, you don't need a recipe. For ratio, the classic proved to be best:

  • three parts of vinegar to one part of emulsifier
  • two to three parts oil to one part vinegar
 

1 emulsifier : 3 vinegar : 6-9 oil forms the strongest emulsion. If you'd like your vinaigrette less acidic, you can replace part of the vinegar with straight water and get equally stable results.

Choosing the Oil:

Use a tasty oil to make your vinaigrette — any tasty oil. This can be a fancy extra-virgin olive oil (my favourite), or a mild-flavoured one that you really like.

You can also use a Nut oil like walnut oil, or hazelnut oil or a bit of sesame oil which adds a delicious Asian vibe. Just be careful of using oils with very strong, intense flavours, like some nut oils. You might like the flavour of these oils on their own, but they can sometimes overwhelm the delicate flavours in a salad. Try using a strongly flavoured oil for half of the oil in the dressing and a more mild oil, like regular olive oil, for the other half.

You could, of course, use something with a bit more of a distinctive flavour, such as avocado oil.

Grapeseed oil is lovely if you can afford it.

You can also use coconut oil or any other oil in your cupboard. Anything from safflower oil to canola oil to soybean oil.

It doesn't need to be particularly fancy or expensive – it just needs to be an oil with a flavour you like. The higher quality oil is going to taste the best.

Choosing the Vinegar

Vinegar range in acidity from about 4 to 7 percent. The higher the acidity, the sharper the pucker power, and the more oil you'll need to balance it. Be sure to check the label for the acid level.

Anything goes for the vinegar, but the same rule applies: Pick something tasty.

Balsamic vinegar (my favourite) is a bolder choice; it lends a wonderful sweet/tart flavour to the mix.

Most wine vinegars will yield a lighter vinaigrette. White wine vinegar is perfectly adequate, and red wine vinegar is even nicer, light choice.

Apple cider vinegar lends a nice little bite.

Sherry vinegar is also nice, but can be bold, so tread lightly.

Rice vinegar is less acidic (about 4 percent) so it needs less oil than others with higher acidity. It is widely used in oriental cuisine.

Fresh-squeezed Lemon juice (orange and lime juices also fall into this category) is often substituted for vinegar, but it's slightly more acidic than some vinegars, so it may require a bit more oil. If you prefer just supplement the vinegar with acidy citrus juices rather than replace the vinegar entirely. Generally, I would swap out half the vinegar for citrus juice. Just be sure to taste and adjust as you go. Over time, fresh lemon juice loses some of its punch, so it's best to make a small batch and use it up quickly.

Again, as long as you enjoy the flavour, it will likely make a good vinaigrette.

The only thing you should stay entirely away from is plain distilled white vinegar, which is good for household cleaning but not so much for salad dressings. It has a very strong, harsh flavour that isn't generally very good in vinaigrette.

Choosing the emulsion

A surfactant is the scientific name for an emulsifier, a.k.a. something that attracts both water and oil molecules and binds them together.

If you’ve ever tried to make salad dressing from scratch, you know that one of the biggest challenges is getting the oil and the vinegar to mix properly. No matter how hard you try to shake, stir, or whisk oil and vinegar together, they eventually separate. Forcing oil and vinegar to combine is called an emulsion. After adding an effective emulsifier to oil and vinegar and mixing thoroughly, separation of the oil from the vinegar will take much longer or won’t happen at all.

The most common emulsifiers in your kitchen are likely egg yolks, mayonnaise, prepared mustard (preferably Dijon), honey, molassesgarlic, anchovy paste, and tomato paste. But you could also experiment with miso or even agave nectar, depending on whether your palate leans toward saltier or sweeter flavors.

Mustard: A prepared mustard, such as Dijon (my favourite), mixed with the acid adds flavour and will help a vinaigrette emulsify when the oil is slowly incorporated – it’s kind of vinaigrette’s best pal. It will also help stabilize the emulsion, so the dressing won't separate as quickly. Use a minimum of 1 teaspoon mustard for each tablespoon of vinegar or lemon juice (1:3); the more mustard used, the better the emulsion will be, but be aware that the dressing will also be thicker.

Honey is doable, and it helps balance out acidity, but it's best application is as an additive to another primary emulsifier, such as Dijon. Think of it as more insurance against breaking.

Whole Eggs and Egg Yolks (hard-boiled yolks or Raw egg yolks that have been forced through a sieve) can be whisked into the acid before the oil is added. A classic Caesar salad uses a coddled egg, which is an egg that's been simmered in its shell for 1 minute. When incorporated into a Caesar salad, the coddled egg provides a creamy mouthfeel. Keep in mind that raw eggs or yolks are not recommended for infants, pregnant women, the elderly, or those with a compromised immune system—and this includes the coddled egg used to make a Caesar salad. To avoid the risk of salmonella infection, you can use a pasteurized egg or yolk. I don't use yolks in my vinaigrette (no, not because of the raw egg), because they will cause the vinaigrette to foam up; the residual bubbles will pretty much stay there, even after you dress your salad.

Garlic: Mashed roasted garlic or fresh garlic paste (made by mashing garlic with salt in a mortar and pestle or by mincing and mashing the combination with a heavy knife) can help bring a dressing together. Garlic's flavor is best when fresh, and its pungency tends to increase a bit over time, so if you plan to keep leftovers, go easy on the fresh garlic.

Miso: Chefs and home cooks are coming around to the miracle of miso, a fermented soybean paste that is widely used in Japanese and Korean cuisines. Miso adds a mellow, salty-sweet depth and body flavour to any kind of dressing, but it can be salty, so hold off on adding salt until you've tasted the dressing.

For a more neutral flavor, use mayonnaise.

Optional Sweeteners

Sweeteners such as sugar, honey, molasses, maple syrup, or agave are optional, but a little can help round out the sharpness of lemon juice or more acidic vinegar. And lightly sweetened dressings usually need less oil to achieve balance—a bonus for those trying to lower their fat intake (but keep the amount small, as calorie counts go up).

The French are fans of adding minced shallot for sweetness: For the best flavor, wilt the shallot in the acid and salt for 10 to 15 minutes before whisking in the oil. Another way to counteract the acid is to dilute the dressing with a few drops of water.

Optional seasoning variations

Feel free to play with other optional seasoning variations. Just don't overdo it, choose 1 or 2, to taste:

  • Herbs: Stir in one or more chopped fresh herbs. Add 2 tablespoons fresh chopped herbs (dried herbs work, too). Tarragon and thyme are good on their own, while mint and basil pair well. Cilantro is surprisingly wonderful with dill. And chives and parsley go well with any herb. For an Italian flavour use oregano or Italian seasoning. Fresh herbs give vinaigrette a punch of brightness
  • Try adding honey and toasted crushed nuts to a basic vinaigrette. It rocks in more ways than one
  • Incorporate fresh flavor-boosters including chopped tomato, grated onion, or ½ teaspoon finely grated fresh ginger — you can also use any juice squeezed from these. The Japanese restaurant favorite, carrot ginger dressing, is basically a vinaigrette pureed in the blender with lots of carrot and ginger
  • Garlic: Add 1 teaspoon minced garlic or 1/2 clove crushed, or garlic powder
  • Scallion: Add 3 chopped whole scallions (about 1/4 cup) or Shallots to add pungency
  • I also love to add 2 tablespoons whole Grainy mustard
  • Incorporate grated or crumbled Bold cheese, such as Parmesan, feta, Pecorino Romano, Gorgonzola, or blue cheese. Use a whisk if you prefer a chunkier texture or a blender for a smooth one
  • Spices: freshly ground black pepper, smoked paprika, crushed red pepper flakes, a bit of horseradish, red 'Fresno Chili' pepper, finely chopped, or even a bit of Sriracha add a bit of heat
  • Mayonnaise, yogourt or Sour Cream
  • Season your dressing with condiments such as Worcestershire sauce, reduced-sodium soy sauce, or steak sauce
  • Season with toasted and coarsely crushed Seeds: 1 teaspoon coriander seeds, cumin seeds, fennel seeds, sesame seeds. Toast seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop. Whisk with the basic dressing
  • Add briny elements such as capers, olives, dill pickles, or cornichons (French sour gherkins). Even the brine they're packed in can add a welcome hit of flavor
  • Use anchovies to add depth to dressing. Start slow and use just enough to let the anchovy work its magic without overpowering the dressing. Anchovy paste is much easier to use than canned fillets
  • Bump up a lemon-juice-based vinaigrette by adding fresh citrus zest, which packs an intense zap of citrus flavor

It's hard to go wrong when making a vinaigrette, and you'll learn your own tastes and preferences the more you make them.

Add your creations in the comments 😉

Nutrition

Calories: 84kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5.0E-5g | Monounsaturated Fat: 5.0E-5g | Sodium: 54mg | Potassium: 0.05mg

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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So what’s so special about the way Brazilians cook rice? What makes this so different is that we fry it in oil with minced garlic and sometimes chopped onion before adding water. I dare you try this way and tell me you prefer plain tasteless rice instead. I know that you will never go back to eating boring unseasoned rice again.

This is how to cook the perfect fluffiest flavourful rice! It’s not hard at all but, like hard boiling eggs, cooking rice is one of those tasks that appear to be easy, but can go wrong very quickly if you don’t follow the right steps. Here are simple instructions that will help you make rice that turns out light, flavourful and fluffy every time. The secret is to not let it overcook because it should come out loose and not sticky.

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5 from 1 vote

Brazilian Style Rice Fast2eat Recipe

Rice is a very important part of the Brazilian cuisine and is served at least once a day. This way might be your answer for making delicious and fluffy rice at home.
Prep Time5 mins
Cook Time12 mins
Total Time22 mins
Course: Side Dish
Cuisine: Brazilian
Servings: 4 people
Calories: 198kcal

Ingredients

  • 1 tbsp Oil (vegetable oils keeps the rice white; Olive oil will tint it slightly)
  • 2 tsp Minced Garlic
  • 1/2 Onion small chopped (optional)
  • 1/2 tsp Salt
  • 1 cup Rice uncooked long grain white or jasmine or basmati rice
  • 1 3/4 cup Water boiled (1 ½ to 2 cups)

Instructions

  • Wash and drain rice. Rinsing rice helps get rid of any starch and impurities. Place the rice in a large Strainer and rinse thoroughly with cold water until the water runs clear and not cloudy. Drain all the water set aside to dry.
  • Boil water using an Electric Kettle. While the water boils, you prepare the rest.
  • Chop the onions (if using) with Electric Chopper and garlic finely (or use this Minced Garlic).
  • Place a Saucepan (rice gains 50%-60% volume after cooked, so choose something with room) over medium heat and add the oil. Add the chopped onions (if using), garlic and salt. Sauté until translucent, soft and fragrant, stirring constantly to not let brown.
  • Add the dry rice to the pan and stir (a practice known as “refogar”) until there is no more water, making sure that the rice does not stick to the bottom of the pan (do NOT let brown). That seals the grain and also lubricates it, guaranteeing a loose rice at the end.
  • Pour 1 ½ to 2 cups of boiling water to the rice, and stir. You can adjust the amount of water used depending on whether you like your rice more al dente or less. So if you like your rice a little al dente, use a little less water. If you like it soften, cook with more water. When water is finally added, it should be given generously, and the rice is then finally put to boil.
  • Reduce the heat to medium-low. Place the lid on the pot at an angle, tilting it to allow steam to escape. Do NOT stir it any more time.
  • Allow to simmer for about 10-15 minutes or until al dente. Look for "craters" after the rice has been cooking for a few minutes, when you stop hearing the water boil and all bubbles on surface have disappeared and the water has all absorbed and/or evaporated, check for holes or “craters.” Check it often in case the water has dried out and is burning your rice.
  • When you can see holes or craters, put the lid on tight. Turn off the heat and let the rice sit untouched for 5 more minutes.
  • Taste and adjust salt if necessary.
  • Fluff with a fork and serve as a side dish.

Notes

This rice will keep fine in the fridge for up to a week. It is important to sauté the onion (if using) really well, because if not, the onion will get bad and sour fast and so will your rice.

You can use this cooked rice for so many other recipes: Brazilian Greek Style Rice (Arroz à grega), rice with broccoli, Walnut rice, Raisins rice...

Nutrition

Calories: 198kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 295mg | Potassium: 18mg | Fiber: 4g | Sugar: 1g | Vitamin C: 1% | Calcium: 2% | Iron: 2%
Brazilian Greek Style Rice (Arroz à grega) Fast2eat Recipe
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Slow-roasting tomatoes bring out such sweet, intense flavor. You get almost all of the concentrated flavor of sun-dried tomatoes but without the drying.

Mixed with tons of garlic, oregano, and fresh basil, I don’t know how it works… but it tastes like heaven in your mouth. They take on an intensely deep flavour after roasting and can be used in many different ways. It’s perfect to eat with toast, bread, crackers, salads, pasta, goat cheese, bocconcini… you name it.

My mom makes it since I was a child and everyone loves it.

Here are other mouth-watering Tomato Recipes you should also make (and eat):

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5 from 1 vote

Slow-Roasted Tomato Fast2eat Recipe

Basically, tossing them in olive oil, dusting with a bit of salt, garlic and herbs, and baking at a low temperature for an hour – makes them unbelievable.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Appetizers & Starters, Side Dish
Servings: 5 people
Calories: 146kcal

Ingredients

  • 10 Tomato Roma or any good, ripe tomato - 10 is about 1kg/2 lbs
  • 1 tsp Salt
  • 2 tsp Sugar
  • 1 tbsp Minced Garlic
  • 1/4 cup Olive oil extra virgin
  • Basil thinly sliced or chopped
  • Oregano
  • Sage
  • 1 Bay leaf
  • Black pepper optional

Instructions

  • Wash all whole tomatoes thoroughly under clean, running water.
  • Cut the tomatoes in half through the equator (not through the stem).
  • Remove the seeds and gelatinous pulp.
  • Cut each half in 4.
  • Place tomato pieces into a Strainer and toss with salt and sugar to drain off liquid.
  • Preheat oven to 190C/375F.
  • Put the tomatoes onto a large rimmed Baking Sheet.
  • Toss in all other ingredients. Stir until well-coated.
  • Roast in the oven for 30 minutes. Using a Spatula, stir the tomatoes and roast for more 30 minutes until tomatoes are softened but not falling apart.
  • Turn off the oven and let cool.
  • Taste and add additional salt and pepper if desired. Remove Bay leaf and set aside.
  • To store, place in clean Airtight Containers.
  • Eat with toast, breads, crackers, salads, pasta, goat cheese, bocconcini or refrigerate for up to 2 weeks or freeze for up to a couple of months.

Notes

I suggest using Roma or Plum tomatoes because they have thicker flesh with fewer seeds and less juice than regular tomatoes, but feel free to use any tomato for this recipe.

You can add other fresh hardy herbs such as fresh thyme, rosemary… as desired.

Nutrition

Calories: 146kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 482mg | Potassium: 482mg | Fiber: 3g | Sugar: 7g | Vitamin A: 33% | Vitamin C: 43% | Calcium: 3% | Iron: 4%

Tomato Dehydrated with Pink Salt Fast2eat Recipe
The secret is in the dehydration, made with Himalayan pink salt, and also the combination of the Bocconcini in pesto sauce with the savory.
Check out this recipe

Homemade oven-dried tomatoes Fast2eat
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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It’s easy, Fast, and colourful. It looks so festive that I decided to publish it for the New Year’s Eve parties.

Arroz à Grega (“Greek-style rice” – Although given the name “Greek”, in Greece there is no such rice dish) is a Brazilian dish, consisting of rice (of course) cooked with raisins and small pieces of vegetables, the most common of them are small cubes of carrot, green peas, sweet corn and green onions. It can get small bits of ham (smoked or not), sausage and/or turkey breast (smoked or not), among other processed meat supposed to be eaten cold, but if chicken meat or shrimps are used, it is instead known as risotto.

Arroz à Grega (Greek-style rice) is a complete meal! It can be served as the main dish, you can serve it all by itself, or as a side.

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5 from 1 vote

Brazilian Greek Style Rice (Arroz à grega) Fast2eat Recipe

Prep Time15 mins
Total Time15 mins
Course: Side Dish
Cuisine: Brazilian
Servings: 8 people
Calories: 338kcal

Ingredients

  • 1 tbsp Oil
  • 1 Onion small choped
  • 2 Carrot Cooked in small small pieces in water or within the rice
  • 2 tsp Minced Garlic
  • 3 cups Rice cooked *
  • 1/2 cup Raisin (or Dried cranberry)
  • 1/2 cup Ham smoked cubed (for a vegetarian version, skip this ingredient) or sausage or smoked turkey breast, or other processed meat
  • 1/2 cup Sweet corn cooked or canned
  • 1/2 cup Peas cooked or canned
  • Green onion chopped
  • Black pepper to taste (optional)
  • Parmesan cheese (optional)

Instructions

  • If you haven’t cooked the carrots within the Rice, cook the carrot in small pieces in boiled water.
  • Chop the onions with an Electric Chopper and garlic finely (or use this Minced Garlic).
  • Place a large Non-stick Frying Pan over medium heat and add the oil. Add the chopped onions, garlic and salt. Sauté until translucent, soft and fragrant, stirring constantly to not let brown.
  • Add the smoked cubed Ham (or sausage or smoked turkey breast, or other processed meat) to the pan and stir. For a vegetarian version, skip this step.
  • Fluff cooked Rice* with a fork and pour over the ham.
  • Mix in the carrot (if not already cooked in the rice), Raisins (or Craisins Dried Cranberries), sweet corn, peas, and green onions.
  • Serve it hot (sprinkled with Grated Parmesan Cheese on top, if desired) by itself as a main dish or as a side. Unlike plain rice, it can be also purposed to be eaten cold or room temperature.

Notes

*Use fresh cooked or Left-over Brazilian Style Rice Fast2eat Recipe.

STORAGE: Greek rice can be refrigerated for up to 3-4 days. It won’t be the same but cooled rice can be frozen in a Ziploc bag or airtight container for up to 3 months. Rice taken from a fridge should be heated in its own individual serving amount using microwave or streaming.

Other differences include what is added to the rice before the raisins and vegetables (might include biological colouring and even lentils, soy sauce, or rosemary), and how the rice is cooked. Use your imagination.

Nutrition

Calories: 338kcal | Carbohydrates: 32g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 190mg | Potassium: 215mg | Fiber: 8g | Sugar: 10g | Vitamin A: 65% | Vitamin C: 10% | Calcium: 6% | Iron: 6%
Brazilian Style Rice Fast2eat Recipe
Rice is a very important part of the Brazilian cuisine and is served at least once a day. This way might be your answer for making delicious and fluffy rice at home.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Tabule (also Tabbouleh, tabbouleh or tab(b)ouli) is a vegetarian dish (sometimes considered a salad) made of Bulgar, tomatoes, finely chopped fresh mint, parsley, green onion, and onion, all tossed and seasoned with olive oil, lemon juice, and salt.

I grew up with this recipe, and I love it, but feel free to make your own variations. Some possible variations: add cucumber, garlic or lettuce, or use couscous or quinoa instead of Bulgar.

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5 from 1 vote

Tabule Fast2eat Recipe

Prep Time10 mins
Total Time2 hrs 10 mins
Course: Side Dish
Servings: 8 people
Calories: 198kcal

Ingredients

  • 250 g Bulgur wheat (1 1/3 cup) extra fine ground (not coarse)
  • 4 Tomato finely-diced
  • 1 Onion chopped
  • Green onion chopped
  • Parsley chopped
  • Basil chopped
  • Mint chopped
  • 1/4 cup Olive oil extra virgin
  • 2 tbsp Lemon juice or lime juice
  • 1/2 tbsp Salt

Instructions

  • In a Bowl soak the bulgur wheat in water, cover and let stand for at least 2 hours (or overnight).
  • Add the onion, mint, parsley and basil to a Food Processor and pulse until grated.
  • Drain the Bulgur pressing well to eliminate any excess water
  • Remove the seeds and chop the tomatoes, and green onions using a sharp Knife. Be sure to use firm tomatoes. Once chopped, place the tomatoes in a Colander or Strainer to drain excess juice.
  • I don’t use but if using cucumbers use the English Cucumbers or If you choose to use the American cucumbers, be sure to remove the skin; cut the cucumber in halves and remove most of the seeds then proceed to chop.
  • Place the chopped vegetables, herbs and green onions in a Mixing Bowl or dish. Add the bulgur and mix gently.
  • Add the the Lemon Juice and olive oil and mix again.
  • Add the salt just before eat, salt will cause tomatoes to release their juices and you may need to drain some of the juice out.
  • Serve the tabule over fresh lettuce leaves with Baked Kibbeh Fast2eat Recipe or a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabule.

Notes

The finer you chop the vegetables, the better.

You can keep tabule refrigerated in a tight-lid container for 2-3 days or so. It’s important to refrigerate it with no salt added or you may need to drain some of the juice out before and after refrigerating leftover tabule.

Nutrition

Calories: 198kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 376mg | Potassium: 231mg | Fiber: 7g | Sugar: 2g | Vitamin A: 20% | Vitamin C: 22% | Calcium: 6% | Iron: 11%
Baked Kibbeh Fast2eat Recipe
It freezes wonderfully so make a big batch and freeze extras for another night. When making it ahead you can freeze the casserole raw, then thaw overnight in the refrigerator and bake. Or bake it ahead, refrigerate for up to two days or freeze, then reheat in the oven, thawed.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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