Nothing say Saint Patrick’s Day like a fun vibrant green recipe. This Cilantro Parsley Soup fits the bill perfectly and it will let you go threw those bunches of herbs just sitting in your fridge.
Let me tell you how this Cilantro Parsley Soup recipe came about. Here is a story we are all too familiar with. A situation we are all guilty off. You buy a big bunch of coriander or parsley for a recipe…because you need like 1/2 cup of it only. You put practically the whole bunch back in the fridge and promise yourself to use it before it wilts. Next thing you know that whole bunch of herbs is being tossed into the garbage because it went bad. Sounds familiar?
How do you get everyone running to the buffet table? Serve a pipping hot bread laden with fresh mozzarella, minced garlic, butter, and parsley.
Hosting home parties, the Canadian Thanksgiving, the upcoming arrival of Halloween, followed by the American Thanksgiving, and after that Christmas, New Year’s Eve and insert-your-local-holiday-here. It is that time of year to start prepping your menu plan and finding the perfect party recipes. You can never start too soon!
For me, the perfect party food is one that requires a small number of ingredients, one that is easy and quick to prepare – preferably ahead of time -, and that once you put it in the oven your guest are swooning over the smells coming from the kitchen. This Cheesy Garlic Party Bread absolutely checked all these boxes. It truly was the ideal contribution for my 5th Food Film Marathon which took place a couple of weekends ago.
I have always idolized exotic and historic Malta as a perfect Paradise destination. So it was a real treat to prepare one of it’s most popular snack foods, Pastizzi.
It’s time for the MENA (Middle Eastern & North African) Cooking Group. This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. The host of the month will choose a savory and a sweet dish from the country and the members pick one dish to make. Get your luggage ready as we are exploring Malta this month.
There is nothing like buying a little bit of fresh herbs to give humph and a clean flavor to a dish. Sometimes all you need is a couple of tablespoons. And then you are left with a bunch of herbs without planned use. In comes the bunch of parsley I purchased for the Tyrolean Knodel I made again last week. I only needed a little and I had so much left.
I often freeze my fresh herbs but they tend to be left forgotten. Parsley is not a herb I use a lot so I wanted to make something different while still fresh. There is only one recipe that I know of that requires parsley in large quantity, the Tabouleh Salad.
I would have to say Tabouleh is probably one of the first Middle Eastern foods I have ever eaten, it acompanied a Lebanese fast food dish. Tabouleh claims its origins in Syria and Lebanon but it became quickly popular all over the Middle East, each country putting a twist on it.
I have consumed countless Tabouleh versions since my first one. Some were an eye opener and many were a huge disappointment. I believe this recipe below is the best Tabouleh I have ever tasted. I really like the texture of the Israeli couscous in here, a nice variation but a similar size on the traditional bulgur. The seasoning is so simple but full of taste. The parsley is not overbearing in this recipe either. I highly recommend you give this one a try.
I have you seen these nifty herb scissors? I got them for Christmas after I exclaimed jealousy to my mom who had gotten a pair as a hostess gift a couple of year’s back. Five blades easily chop up fresh herbs without bruising the leaves too much. A little plastic comb gets the herbs in the blades out. It’s my new favorite gadget.
Recipe Type: Salads & Soups
Cuisine: Middle Eastern
1 bunch of fresh parsley stems removed, chopped
2 tablespoons of fresh mint, chopped
1/2 medium onion, finely chopped
a handful of cherry tomatoes, quartered
1/2 tablespoon salt
1/4 teaspoon black pepper
1/2 cup dry Israeli cousous, cooked
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
Combine all ingredients and mix well.
Serve immediately or chill in refrigerator for 2 hours before serving.
Feel free to substitute the Israeli couscous with a regular couscous or the traditional bulgur.