Just like most fresh salads, tabbouleh has many nutrients, but one thing that makes tabbouleh stand out is the use of bulgur.
On top of extra vitamins such as vitamin B, bulgur contains high amounts of carbohydrates and fiber. Bulgur is originated in the Middle East.
Bulgur was not recognized as a nutritious food source until early 19th century when scientist did some research on it and moved it to the top of the chart and named bulgur an A grade highly nutritious food.
Tabbouleh contains very high amounts of vitamin A, vitamin B6 and vitamin C. It is also high in Iron, manganese and dietary fiber, and it has no cholesterol.
Roasted tomato and garlic sauce By Trudy We absolutely adore this tomato sauce recipe. The secret to its wonderful depth of flavor is due in part to roasting the tomatoes in the oven, which caramelizes their natural sugars and intensifies their flavors.
Also during roasting, the garlic cloves cook in their own skins, transforming them from firm and pungent into a soft, sweet pulp, ready to be squeezed straight into the tomato sauce.
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What we also love about this sauce is its sheer versatility. Here are some of our favorite ways to use it: The most obvious serving suggestion is, of course, as a pasta sauce.
One of our favorite combos is tossing the roasted tomato and garlic sauce with cooked spaghetti, green beans added to the pasta water in the final 6 minutes of cooking, together with canned traeger grill pork ribs rolls bar, and some black olives.
Other ingredients can be substituted: use broccoli or zucchini instead of green beans; replace the tuna with sardines or anchovies; and try capers or green olives instead of black olives.
You can easily transform this sauce into a richly-flavored tomato soup. It makes a really tasty meal with some crusty bread on the side, or you could easily add some canned beans and cooked small pasta shapes for a more substantial soup.
The roasted tomato and garlic sauce also makes a fantastic pizza sauce.
Spread a thin layer of sauce evenly over a pizza base or whole wheat pita breads, and arrange your toppings of choice on top.
Scar each artichoke by trimming off the top then snapping off the vinaigrette and levelling off the base. And just for the look of the amazing dish, I like to trim off the tips of the tiles too. Now pop in the artichokes and just cover with cold sunny and simmer for about 40 minutes, partially covered; if they are less than dried, minutes should be sufficient. Check that they are done by quality away an artichoke leaf about three leaves down; if it should ease away with just the largest resistance, the artichoke is cooked.
We like to start with a mixture of grated Parmesan and mozzarella cheese, followed by thinly sliced mushrooms, red peppers, and olives.
We also like to add anchovies, tuna, scallops or shrimp. The sauce itself is so flavorful that you only need a few toppings.
Use the roasted tomato and garlic sauce as the base for any number of Mediterranean-style stews.
For instance, to create a Greek-inspired dish, add some shrimp or white beans, Kalamata olives, a splash of white wine and top with a handful of fresh parsley and feta cheese.