Recipes

[momtochloe]

FEBRUARY 2018 RECIPE GAME 

So how about those New Year's resolutions?  Yeah, me neither but will you be my recipe Valentine?  Can't wait to see what delicious recipes we will share this month!

.HOW TO PLAY.......

The first player of the month starts the game by posting their choice of recipe.  At the end of the text, she or he types, "the next ingredient: xxx."

(The x's represent that person's choice of any ingredient that can be included in a recipe).  

Throughout the game, the next poster in line must use the ingredient that the person ahead chose.  If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used throughout the recipe.  That does make it easier for everyone to see how the game works.

Because of time or system delays, some duplicate posts occur to the same ingredient.  The next poster generally responds to the first post for the next ingredient.  Good recipes and lots of fun!!

Normally, we start out with a recipe so I will post the last one shared on the January thread and we can take it from there if that's ok with every body (thanks to our friend @vabreeze and a special Squeee! from mtc as no one loves Boursin cheese more than moi!):.

This is good with golden raisins, chopped dates or figs (of a combination of as well as apricots.).  I have only made it with quinoa

Parsley Salad with Almonds and Apricots

 Serves: 4-5 cups

INGREDIENTS

Salad

• ½ cup uncooked bulgur (or rice, quinoa, or couscous)
• 1 bunch flat leaf parsley
• ½ cup sliced almonds
• 10 dried apricots (about ½ cup)

Dressing

• 2 TBS olive oil
• 2 TBS vegetable or canola oil
• 2 TBS apple cider vinegar
• 1 clove garlic, minced
• ½ TBS Dijon mustard
• ½ tsp sugar
• ½ tsp dried basil
• ½ tsp salt + freshly cracked pepper to taste

INSTRUCTIONS

1. To cook the bulgur, bring ¾ cup water to a boil in a small sauce pot. Once boiling, stir in the dry bulgur and allow it to return to a boil. Place a lid on the pot, turn the heat off, and let it sit for 20 minutes. After 20 minutes, fluff the bulgur with a fork and allow to cool completely (place in the refrigerator for faster cooling).
2. While the bulgur is cooking, make the dressing so the flavors have time to meld. Mince a clove of garlic and combine it in a bowl with the olive oil, vegetable oil, vinegar, Dijon, sugar, basil, salt, and some freshly cracked pepper. Whisk the mixture with a fork (or whisk) until combined. Set aside.
3. Rinse the parsley well with cool water and shake off as much water as possible. Use a salad spinner or pat with a paper towel to remove excess moisture. Pull the leaves from the stems and then give them a rough chop. Place the chopped parsley in a large bowl.
4. Roughly chop the dried apricots into small pieces. Add the chopped apricots and sliced almonds to the bowl with the parsley. Finally, add the cooked and cooled bulgur. Pour half of the dressing over top of the salad ingredients and toss until everything is well mixed and coated with dressing. Add more dressing if desired (I used about ¾ of the total dressing recipe).

Next ingredient-- Boursin cheese

[momtochloe]

So how about those New Year's resolutions?  Yeah, me neither but will you be my recipe Valentine?  Can't wait to see what delicious recipes we will share this month!

.HOW TO PLAY.......

The first player of the month starts the game by posting their choice of recipe.  At the end of the text, she or he types, "the next ingredient: xxx."

(The x's represent that person's choice of any ingredient that can be included in a recipe).  

Throughout the game, the next poster in line must use the ingredient that the person ahead chose.  If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used throughout the recipe.  That does make it easier for everyone to see how the game works.

Because of time or system delays, some duplicate posts occur to the same ingredient.  The next poster generally responds to the first post for the next ingredient.  Good recipes and lots of fun!!

Normally, we start out with a recipe so I will post the last one shared on the January thread and we can take it from there if that's ok with every body (thanks to our friend @vabreeze and a special Squeee! from mtc as no one loves Boursin cheese more than moi!):.

This is good with golden raisins, chopped dates or figs (of a combination of as well as apricots.).  I have only made it with quinoa

Parsley Salad with Almonds and Apricots

 Serves: 4-5 cups

INGREDIENTS

Salad

• ½ cup uncooked bulgur (or rice, quinoa, or couscous)
• 1 bunch flat leaf parsley
• ½ cup sliced almonds
• 10 dried apricots (about ½ cup)

Dressing

• 2 TBS olive oil
• 2 TBS vegetable or canola oil
• 2 TBS apple cider vinegar
• 1 clove garlic, minced
• ½ TBS Dijon mustard
• ½ tsp sugar
• ½ tsp dried basil
• ½ tsp salt + freshly cracked pepper to taste

INSTRUCTIONS

1. To cook the bulgur, bring ¾ cup water to a boil in a small sauce pot. Once boiling, stir in the dry bulgur and allow it to return to a boil. Place a lid on the pot, turn the heat off, and let it sit for 20 minutes. After 20 minutes, fluff the bulgur with a fork and allow to cool completely (place in the refrigerator for faster cooling).
2. While the bulgur is cooking, make the dressing so the flavors have time to meld. Mince a clove of garlic and combine it in a bowl with the olive oil, vegetable oil, vinegar, Dijon, sugar, basil, salt, and some freshly cracked pepper. Whisk the mixture with a fork (or whisk) until combined. Set aside.
3. Rinse the parsley well with cool water and shake off as much water as possible. Use a salad spinner or pat with a paper towel to remove excess moisture. Pull the leaves from the stems and then give them a rough chop. Place the chopped parsley in a large bowl.
4. Roughly chop the dried apricots into small pieces. Add the chopped apricots and sliced almonds to the bowl with the parsley. Finally, add the cooked and cooled bulgur. Pour half of the dressing over top of the salad ingredients and toss until everything is well mixed and coated with dressing. Add more dressing if desired (I used about ¾ of the total dressing recipe).

Next ingredient-- Boursin cheese

[flbettyboop]

[Noel7]

@momtochloe

I was having trouble getting pix up, so just for the heck of it, I tried right clicking on "copy" and then dropped it (paste) in here.  It worked and I've done it several times now.

[momtochloe]

Thanks @Noel7 I have been copying images from Bing using the Copy Images option and then would drop it into one of my posts using either Paste or Ctrl V.  Nothing seems to work for me or it pastes a very compressed image of what I would like to display and I can't figure out how to decompress it if that makes sense.

Phooey!

[walker]

mtc.......thanks for trying.....you always post cute pics for this monthly thread.  Now I know why I have not seen them....thought it was my system.  

[momtochloe]

Ok, I'm taking a poll:

a:  can you see this image?

b:  can you see this image and previously did not have access?

Thanks everybody!

[Zhills]

Good picture.  Beautiful cupcakes!  I can see a tiny, tiny picture at the beginning of the post.  Too small to tell what it is.  Thanks for doing such a great job @momtochloe.

[momtochloe]

---

wrote:

Good picture.  Beautiful cupcakes!  I can see a tiny, tiny picture at the beginning of the post.  Too small to tell what it is.  Thanks for doing such a great job @momtochloe.

---

Thanks for your kind words @Zhills, I think for this month I will stop fiddling with it as it is interupting the flow of the thread but will be more careful next month . . .

[walker]

Yes, I see that picture of the cupcakes..yum..now I am hungry! 😀

My comment was going to be same as Zhills...tiny pic on opening message.  Oh well.....on with the game...thanks, mtc.

NEXT INGREDIENT .... Boursin Cheese

[momtochloe]

---

wrote:

Yes, I see that picture of the cupcakes..yum..now I am hungry! 😀

My comment was going to be same as Zhills...tiny pic on opening message.  Oh well.....on with the game...thanks, mtc.

NEXT INGREDIENT .... Boursin Cheese

---

Oh yes @walker thank you so much as I would very much appreciate any recipe associated with my beloved:

NEXT INGREDIENT .... Boursin Cheese