tablefor5's Profile

Tabouli (made with lost of parsley and only a little bulgur, in the traditional way) keeps very nicely in the fridge overnight, even though it is dressed. And parsley counts as a green!

I also make a twist on tabouli, with quinoa in place of the bulgur, and chopped baby spinach in place of the parsley. The rest of the recipe is identical to my tabouli recipe-- a handful of chopped mint, diced cucumber, tomatoes (in the winter I use cherry tomatoes, the only ones with acceptable flavor in the winter IMO), lemon juice (lots), olive oil, and salt and pepper. You can add some cooked chickpeas and/or a sprinkle of crumbled feta if you want a protein boost. So good, very nutritious, and keeps very well overnight in the fridge and as a lunchbox item.

I love kale salads, too! My favorite uses lemon juice and olive oil with sea salt and a touch of garlic for the dressing, chopped sun-dried tomatoes, sliced kalamata olives, sliced green onion, and diced cucumber and/or chopped red or orange bell pepper for some nice raw crunch. Sprinkle on just a little grated parmesan right before eating. So good!

I'm going to try this in my slow cooker tonight. Here's how I do slow-cooked steel cut oats, a method that eliminates the burned edges: Put all in ingredients in a bowl that will fit in your slow cooker. Cover with foil (this may not be necessary, but I've done it this way every time so far, and am a bit frightened to try skipping the foil cover. Place a small trivet in the bottom of the slow cooker and put your covered bowl on top. Now pour water in the space between the slow cooker and the bowl, enough to come up to the same level as the ingredients in the bowl. Put the lid on the slow cooker and cook overnight on low.

This way, you get a double-boiler effect, and no burnt bits.

Now, to go put it together for tomorrow! I'll let you know how it comes out.

When I bake muffins at 400, I get to choose between burnt on the outside or still gooey on the inside. 375 is about right in my experience. Thought this does depend on the wetness of the batter-- runnier batter needs a higher temp, but drier batter is in danger of burning at higher temps.

Sorry, that's #8, not #7. #7 IS a galley kitchen!

I love this, too! It is actually a perfect solution for our house (though I too would want to eliminate the spaces between the shelves and the stairs-- I will not be crouching on the steps with the vacuum house, thank you very much). The min living area of our house is up a flight of steps, but the entry is at the bottom of these steps, so on the way out or is, the steps are the last or first place you come too, and the tiny shoe shelf and small rack of coat hooks at the bottom is is not cutting it. I love the idea of an individual cubby for each member on the family as well-- maybe we'll end the "30-seconds-until-the-school-bus-comes" shoe and coat scramble once and for all!

@heela-- The countertop is Formica aqua boomerang. They just stopped producing it last month.

@ Janis, I had no idea Lodge made enameled cast iron pots! I have a Lodge cast iron skillet, perfectly seasoned, that we've had for almost 10 years, and have totally coveted a Le Creuset or Staub enameled cast iron braising pot... I will now be ordering a much less expensive one made by Lodge! Thanks for the tip!

I am in love with that kitchen. IN LOVE. I just saw a Craftsman at an open house this past weekend with hex tile countertops and the original cabinets, just like this one, and I wanted to immediately put our house on the market and move in. I could spend ours in this one, too.

The rest of the house is very nice, too.

looks great! Where is that table from? I love it!

What a wonderful kitchen! Full of personality and history, a place where it is obvious a true cook lives.