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A love for food comes with a love for cooking.

One of my fall and winter rules is cooking at least 2 large meals on Sundays so I don’t worry if I don’t feel like cooking days throughout the week. 

The usually suspect is a soup, this time an ah-mazingly delicious Chicken and Rice Soup. 

My Recipe: 

Always and I mean ALWAYS make homemade chicken stock:

  • 2 chicken quarters
  • 8 cups of water
  • 4 diced celery hearts (must be organic)
  • 3 diced carrots
  • 1 medium diced yellow onion
  • 4 minced garlic cloves
  • 1 tablespoons of butter,
  • 2-3 sprigs of fresh thyme
  • 1 tablespoon of peppercorns
  • 1 teaspoon of salt

cook to boil then simmer for an hour. Then pull chicken quarters out of pot, set aside, add 1/2 cup of white jasmine rice (make sure you clean the rice before adding into pot) then cook until boil and al dente. As rice is cooking pull chicken apart and chop into cubes. Add back into pot and then add:

  • 1/3 cup of chopped fresh parsley
  • 1/3 cup of chopped scallions/green onions
  • 1 fresh squeezed lime 

And you’re done. You will be thanking me for the rest of your life. And you’re welcome! 

The Middle East: Tabouleh

As defined by wikipedia:  

(Arabicتبولة‎ tabūlah; also tabouleh or tab(b)ouli

a Levantine vegetarian dish (sometimes considered a salad) traditionally made of tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt. Bulgur is often added to the dish; some variations add garlic or lettuce, or use couscous instead of bulgur.

To the Arabs, edible herbs known as qaḍb, formed an essential part of their diet in the Middle Ages, and dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today. Originally from the mountains of Syria and Lebanon, tabouleh has become one of the most popular salads in the Middle East.

In my recipe of Tabouleh, quinoa is added instead of bulgar or couscous. For those with gluten sensitivity or full blown celiac disease this is the way to go. It tastes exactly the same and a great great source of protein with a whopping 24 grams in one cup of cooked quinoa —— wtf?!?! 

Here’s a glimpse into my dish: via Instagram

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A breakdown of ingredients: via Pinterest 

"Tabouleh" by skchgo on Polyvore