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- 2 cups medium or coarsely cracked bulgur
- 1/2 cup plus 2 tablespoons fresh lemon juice
- 1/3 cup plus 2 tablespoons olive oil
- 6 tablespoons chopped fresh mint, divided
- 2 teaspoons coarse kosher salt, divided
- 20 cooked peeled deveined large shrimp with tails intact
- 3 plum tomatoes, seeded, coarsely chopped
- 1/2 cup finely chopped arugula
- 1/2 cup crumbled feta cheese (about 3 ounces)
Stir bulgur, 1 1/2 cups water, 1/2 cup lemon juice, and 1/3 cup oil in large bowl. Let stand until bulgur is tender and most liquid is absorbed, about 2 hours.
Meanwhile, whisk together remaining 2 tablespoons lemon juice, 2 tablespoons oil, 3 tablespoons mint, and 1/2 teaspoon salt in medium bowl. Mix in shrimp. Marinate 30 minutes, stirring occasionally.
Drain off any excess liquid from bulgur. Mix in tomatoes, arugula, feta, green onions, garlic, remaining 3 tablespoons mint, and 1 1/2 teaspoons salt. Season salad to taste with pepper.
Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.
Cool-Down Cooking: Mint
I know I love the cooling effect that a midsummer Mojito has on my system, but I didn’t realize that mint in general is a great antidote to hot weather. It makes sense, considering how popular mint tea is in arid countries like Egypt and Morocco. I’m not sure I’ll be drinking hot mint tea anytime soon, but I’ll definitely be adding this soothing herb to my summer fare.
In the morning I’ll use it in Food Network Magazine's Mint Limeade (pictured above). For a post-work treat I’ll toss it into a bourbon-spiked Mint Julep. While I normally think of basil when I think of pesto, Giada's Pea and Mint Pesto Crostini is an inspired take on the classic. For a completely no-cook appetizer, Paula's Watermelon Salad With Mint Leaves is the best bet. It's simply dressed in olive oil and red wine vinegar, then sprinkled with feta cheese and mint.
Bobby's Mint Marinated Grilled Shrimp Tabbouleh Salad uses mint in both the lemon and garlic-tossed bulgur salad and in the marinade for the grilled shrimp. Lamb chops are great with mint, as well. Try Grilled Lamb Chops With Mint to cool down your whole cookout.
Of course, you can always stick with the classic Mojito: Fresh mint and lime are muddled and then mixed with white rum, sugar and seltzer. Use the heat as an excuse to drink more than one.
This isn’t exactly meaty, but it’s full of protein and delicious. Get the recipe.
2. Create a Checklist
Having a checklist is essential because it helps you to be more productive.
Why not create one for the tasks you need to complete in the kitchen?
Create a list of things you need to do to keep your kitchen clean and organized daily, weekly and monthly, whether you’ll do them yourself or have your family assist you.
It’s an easy way of keeping track of your duties in the kitchen.
But, to avoid things from getting out of control, let your family know what you expect of them each time they enter the kitchen.
Everyone should stick to the list, including you.
Here are a couple of things you can add to your checklist:
- Mop or sweep floors
- Wash dishes, pots, pans, bowls, utensils, sanitize cutting board and put away all once dry
- Clean countertops, placemats, stovetop, and table after eating
- Wipe any spills that occurred while cooking and throw away food scraps
- Clean kitchen gadgets and put them back in their storage area
- Wash kitchen towels
- Clean kitchen sink drain
- Clean microwave (you could do this daily depending on how often you use it)
- Throw out the food you no longer want from the refrigerator then give the interior a quick wipe down
- Check pantry to see what food has finished then make a note of it
- Thoroughly clean recycling bins and trash cans
- Restock pantry if needed
- Clean inside and behind the stove
- Clean the under sink storage area
- Wash kitchen curtains and clean windows
- Dust and clean on top, inside and below food cupboards
Grilled halibut, eggplant, and baby bok choy with Korean barbecue sauce (page 66)
From Bon Appétit Magazine, August 2006 Bon Appétit Magazine, August 2006 by Molly Stevens
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- Categories: Grills & BBQ Sauces, general Main course Summer Korean
- Ingredients: serrano chiles soy sauce rice vinegar sesame oil baby bok choy Japanese eggplants halibut fillets green onions
The Age of Aquarius
I was born under the wrong sign. I should have been an Aquarius–the water carrier. I’ve certainly felt like one this summer, sloshing through the apartment multiple times a day with two large watering cans (occasionally watering the carpet on my way). But that’s OK. A man came along a few weeks ago while I was out watering my plants and offered to perform the chore for me for a reasonable fee–which completely misses the point. I have a garden because I enjoy spending time with my plants. I love seeing all the changes that have happened overnight, and I love watching the thirsty soil soak up the water, knowing that water means life.
Last weekend, my husband and I visited friends in upstate New York. With an acre or so of land, they don’t face the same challenges finding space that I do. But three-year-old Abby has her own picture-perfect container garden, planted with help from Mom and big sister Emma. Abby is so adorable wearing her fairy princess dress that you almost expect to discover that her container pots are filled with silver bells and cockle shells and pretty maids all in a row. But in fact, they’re filled with radishes and bush beans. Abby has loved watching the little sprouts come up. And she already knows rule number one of gardening. As she puts it, “You have to water the plants, or they get kind of dead.” You go, you honorary little Aquarian!