Quinoa Tabbouleh

Ah, yum. Tabbouleh. All those fresh flavors. I don't have a lot to say on the matter other than that it tastes very good and is easy to make. Many would say this is very healthy, too. There are those that would scoff at the amount of olive oil, saying it's too much fat. But it's key to the "Mediterranean Diet" known to be very healthy. And there are those who would say the carbs of the quinoa are pure evil (looking at you Mike). While others hail it as a superfood. But most would agree that all the parsley is great for you. And lemons are good, too. Anyway, you can find a bunch of recipes for this on the internet, but here is how I make it.

1 cup quinoa
2 cups water
salt if desired

2 bunches flat leaf parsley, thick stems removed, roughly chopped (or finely chopped if you don't have a food processor)
about 1/2 cup mint (I used peppermint from the garden), stems removed (finely chopped if you don't have a food processor)
1/2 cup or so extra virgin olive oil (more or less to taste)
1 large garlic clove, roughly chopped (or minced if you don't have a food processor)
juice of 2 lemons
1 Persian cucumber, peeled if you like, and diced
1 cup diced tomatoes, cherry or sungolds are very nice
1/2 a finely diced small red onion, or 4 finely chopped scallions (scallions are preferable)
salt and pepper to taste

1. In a small to medium saucepan with a lid, bring the quinoa and water to a boil, covered. Reduce heat to simmer and cook for about 15 minutes.
2. When the quinoa is done and there is no water left in the pot, transfer the quinoa to a rimmed cookie sheet and spread it out to cool.
3. In a food processor, finely chop the parsley and mint with the olive oil and garlic to make a pesto. You may have to do this in two batches if you have a small food processor, so keep this in mind and only add half the olive oil for the first batch if you think you will have to split it up. If you don't have a food processor, just have the herbs and garlic chopped.
4. In a large glass bowl, mix together the tomato, cucumber, onion, lemon juice, salt and pepper and the herb pesto or herbs, garlic, and olive oil. 
5. When your quinoa is fairly cool, add it to the bowl and mix well. Adjust the seasonings if needed. Chill if desired, but I find the flavors are brighter at room temperature.

Note: Much (or all) of the chopping can be done while the quinoa cooks and cools so don't bother having all you ingredients totally prepped before starting the recipe.

I was going to post a photo but I can't figure out how to do it from an ipad. Alak, alas.

Hungarian Mushroom Soup

It's fall again and soup season has begun!

When I was in my teens, there was a tiny cafe called Rae's place in Sperryville which was truly special. Warm, welcoming locals with a hippie vibe serving fresh homemade tasting soups and sandwiches. The kind of place that has quirky salt and pepper shakers, different ones on every table, and sold flax cereal before it was super trendy. I have fond memories of going there with my first boyfriend, Jason, and sharing a soup and a sandwich with a pineapple gingerbeer as refreshment. This is where I first tried Hungarian mushroom soup, and boy was it memorable. So flavorful and creamy, I was in love. Paired with their classic sandwhich "The Five Easy Pieces" - a halved pita pocket stuffed with shredded carrots, proper green lettuce (possibly romaine, but definitely not iceburg), some kind of mild shredded white cheese (jack maybe?) and Rae's signature tahini dressing and I was in heaven. If only I could get my hands on that dressing recipe. All I know is it had lovely notes dill and herbs, lemon juice and plenty of sesame paste, possibly yogurt and a few drops of soy sauce. For those of you who still eat pita, try and make this and tell me if you have any success with a dressing! Rae eventually got a bigger place, and my brother even worked there for a time,  but never learned the dressing recipe and if he knew her soup recipe he never told me. But here is my version, more or less, although I don't really measure when I make it. It is excellent.

• 4 Tbsp butter (more or less as desired, I find I sometimes use more, up to a whole stick! Mike, this note is for you: I just a read a variation that calls for bacon fat.)
• 1 large onion, chopped, or about 2 cups
• 4 cloves garlic, minced (more or less as desired, or omit)
• 2 Tbsp. paprika, Hungarian if you can find it, a crucial ingredient
• about 1 to 2 lbs mushrooms, sliced or halved and sliced if large - I usually just use baby bella or cremini, but if you can easily get more wild varieties, try some of those too. Last time I did about 1/3 shitakes and that was wonderful. If you have some dried mushrooms, go ahead and add some in, in addition to your fresh.
• about 3-5 cups broth, but I am not at all sure and it depends a bit on if you use a lot of mushrooms or not and how long you cook them down for. I use vegetable but mushroom would be best if you can find it. I have never tried it with a meat broth, but if you want, try it.
• about 1 cup milk, half and half, or cream depending on how rich your tastes are
• 1/2 to 1 cup of sour cream, again depending on how rich your tastes are
• 1-2 tsp dried dill or more preferably a handful or so of chopped fresh dill, another crucial ingredient
• salt and pepper
• Note: I am seeing that some popular recipes call for a little soy sauce, lemon juice, and parsley and if you taste your soup and the end and think these would improve it, do try

1. In a heavy bottomed soup pot, melt butter over medium heat. Add your chopped onions and sauté for about 10 minutes. Stir in the garlic and the paprika and dried dill if using. Cook for another minute or two.
2. Now add your sliced mushrooms. You may want to add a little water so they don't stick at first, and keep stirring regularly. I usually turn the heat up to medium high. Let them cook down, so most of the mushroom water evaporates, about 10-15 minutes. Then keep cooking until they begin to brown some, adjusting heat as needed and stirring often. It shouldn't be a very quick process. I prefer them browned, I think this adds a lot of flavor, but you don't have to. To make it quicker, just cook a little longer after the initial 10-15 minutes, but not until browned.
3. Add your broth and bring to a boil. Remember you are adding milk and sour cream too, so use your best judgement on amount. I guess it also depends on how thick you like your soups. I omit the common flour thickener so keep this in mind, too. Reduce heat to simmer and cook for 15 minutes to about 45 or longer even. The longer it cooks the more the flavors will meld.
4. When it has cooked until you don't feeling like waiting any longer, turn the heat to low and stir in the fresh dill if using, milk/half and half/cream and the sour cream and gently heat but do not boil, about 5 minutes.
5. Taste and add some salt if needed, pepper, and lemon juice, soy sauce, and/or fresh parsley if desired.

All done. Delicious.

A savory yogurt drink

My dad was fortunate enough to live in Turkey for a while in his teens and no doubt was exposed to many cultural wonders there that I will forever envy him for. Every now and then, however, I get to share some of them with him. For instance, recently he introduced me to a simple to make yet incredibly refreshing yogurt drink that has left me wondering where it has been all my life. It is soo good. I, for various reasons, but primarily for the probiotic benefits, want to be eating more yogurt in my diet. We buy a rich golden grass fed jersey cow whole milk yogurt from Pequea Valley farms in Pennsylvania that is sold at a local place called Roy and Janet's orchard and country store. Despite it tasting amazing, I rarely want to sit down to a bowl of it, although it is great with fresh peaches, honey, or blueberries or used in place of sour cream. This simple drink is my new favorite way to enjoy yogurt though because it is also hydrating (I am so forgetful about drinking water it's not funny) and the salt gives electrolites. Additionally, it is excellent for upset tummies. Just last night, I was laying in bed after several exhausting bouts of vomiting (fun times) and not being able to keep any water down for long despite being pretty sure most of my nausea problem was from being dehydrated in the first place, when my dad got home from his weekly music night with my uncle. I told him how I was feeling and he offered to make me this drink. At first I went easy on it, not wanting to upset my stomach again, but soon drank a whole glass and it seemed to be sitting with me nicely. Shortly I was feeling much better, and went to the kitchen and made myself more. Downed that glass. Made another. So good. Finally got some sleep. Today I feel fine. Anyway, here is the loose recipe as my dad explained it to me with some additions I discovered by checking out a few recipes online.

Turkish Ayran

equal parts cold water and plain yogurt, or to taste (I usually use less yogurt, but I've been creeping up)
Note: if you are using Greek yogurt or a thicker yogurt, add more water.
salt to taste (I like it with a good salty taste but whatever you like is fine.)
fresh or dried mint if desired (I had it with dried oregano while sick and it was really good. Tasted like pizza. My favoritet is marjoram, though.)
black pepper if desired (I haven't tried this)
garlic, minced or whole if using a blender (haven't tried this but it sounded good for when served with lamb or something or when you have a cold)
ice if desired (this drink is usually served with ice but I like it almost better without.)

In a cup, stir together the ingredients. Taste and adjust as needed. Alternatively, use a blender to blend everything to desired consistency.

The Persian drink Doogh is very similar and so are Indian lassis. For Doogh, sparkling water is often used. Another alternative I read about called for minced cucumber.

Indeed, this makes a very refreshing summer drink. Great served with spicy food. I think I will be drinking it all the time, probably mostly in its simplest form - water, yogurt, and salt. Easily stirred together in a glass. An ancient tradition that I am happy to be a part of.