Tabbouleh

Tabbouleh

Tabbouleh

This Mediterranean staple features fresh greens like parsley, mint, and onions, with bulgur wheat and tomatoes in a tangy dressing.

Servings

6

Prep time:

15 minutes

Total Time:

2 hours

Good For:

Side

Inroduction

About this Recipe

I asked my ladies of the Patrons & Peers group to share any recipes that would tie in well with my books, and this is one such recipe! Special thanks to Bonnie Fakhri for sharing one of her favorite Mediterranean sides. The note below is from her too.

I love Mediterranean food and this is one of the staples found throughout the region.  It is best described as a parsley salad and I find it adds a bright, fresh taste to any meal.  The key is not to cook the bulgur wheat but rather to marinate it in the dressing so that every bite you take is full of flavor.

Ingredients

Instructions

  • ½ cup fresh lemon juice (~2 large lemons)
  • ½ cup extra virgin olive oil
  • 1 ½ tsp salt
  • ½ tsp pepper
  • ½ cup uncooked bulgur wheat
  • 1 ½ -2 cups finely chopped parsley (one-two bunches)
  • ½ cup finely chopped mint
  • 4 firm roma tomatoes (seeded)
  • ½ English cucumber
    1. Combine first 4 ingredients to make the dressing.
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    2. Soak the bulgur wheat in the dressing for at least 2 hours (the longer the better, it needs to be soft, I often let it marinate for 6-8 hours of even overnight). The bulgur should absorb most of the dressing.
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    3. Finely chop the herbs and vegetables.
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    4. Add the herbs and veggies with the soaked wheat and dressing mixture.
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    5. Stir to fully combine.
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    6. Serve as a salad or with pita chips or bread.

    From the Books

    As a staple in the Mediterranean, tabbouleh would have been enjoyed by all the characters in my Biblical fiction worlds.

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    Word of the Week – Nightmare

    Word of the Week – Nightmare

    Nightmare.

    We all know what it is. A bad dream that leaves you breathless. Or any situation that conjured up those horrible feelings. Right?

    Well, today…sure. But in fact, nightmare didn’t mean “any bad dream” until 1829! What did it mean before then, you ask?

    Well, it was actually a mythological creature’s name. The nightmare was thought to be a goblin or incubus who preyed on both people and horses in their sleep, pressing on their chests and trying to suffocate them.

    That “horse” connection made me wonder if it’s still a solid equestrian word, if this particular incubus resembled a horse or something…I’m not entirely certain, but I can tell you that the spellings aren’t identical in the root Old English they come from. Not to say they’re not related somehow.

    An interesting note is that the idea of a goblin nightmare stems from the same mythology that ascribed a demonic identity to echo as well. Echo was a goblin that mocked humans it heard out of doors…Nightmare was one that oppressed us in our sleep.

    Nightmare became metaporical for any bad situation in 1831, an nightmarish came along in 1834.

    Word Nerds Unite!

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    Belgian Hot Chocolate

    Belgian Hot Chocolate

    Belgian Hot Chocolate

    If you’re a hot chocolate fan, you’ll fall in love with this rich, decadent drink of melted chocolate and creamy milk.

    Servings

    6

    Prep time:

    10 minutes

    Total Time:

    15 minutes

    Good For:

    Beverage

    Inroduction

    About this Recipe

    No powdered mix here! This rich, decadent hot chocolate is literally made from melting chocolate into milk. It’s rich, thick, and you only need a little to feel like royalty.

    I based my recipe mostly on one from chocolatier David Lebovitz, though as always, I made a few tweaks. His original recipe calls for half-and-half or whole milk, neither of which I had on hand…but I had 1% and heavy cream, so I did a combination of those, and it worked great.

    Looking for a sugar-free recipe? Just use sugar-free chocolate! I used both milk and dark varieties from ChocZero in mine, and it was absolutely fabulous. And if you’re short on time and don’t feel like chopping up a chocolate bar, you can use chocolate chips in a pinch. (Don’t tell the chocolatier I said so…no idea if that’s “allowed” by strict Belgian standards, but it worked fine for me!)

    Ingredients

    Instructions

    • 4 cups whole milk, half and half, or combination of ¼ cup cream and 3 ¾ cups lower-fat milk
    • 8 oz (230 g) semi-sweet chocolate, chopped
    • 4 oz (115 g) milk chocolate, chopped
    • pinch of salt
    • ½ teaspoon cinnamon
    1. Chop your chocolate.
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    2. Combine chocolate with 2 cups of the milk in a medium saucepan over medium heat. Whisk until the chocolate melts.
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    3. Add the rest of the milk, the salt, and the cinnamon. Whisk until smooth. If you have trouble getting it smooth, use a hand blender or milk frother.
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    4. Enjoy! What you don’t drink now, save for later—it’ll thicken up and get even richer (which is saying something) as it sits. Reheat gently over the stove or for very short intervals in the microwave.

    From the Books

    Hot chocolate of this variety has been mentioned in several of my novels, like A Heart’s Revolution, but the Belgian recipe in particular is a nod to siblings Margot and Lukas De Wilde, who hail from Belgium and star in A Song Unheard (Lukas’s story) and The Number of Love (Margot’s story).

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    The Darkness in the Light

    The Darkness in the Light

    We are the light of the world.

    We know it’s true because Jesus, the true Light, told us so. We know it’s true because He gives us His light. Why? To shine it. To scatter the darkness. To light the Way to Him, to the Father. To guide the people stumbling around in the shadows of the world.

    The shadows…here. They’re not just in the world, are they? Those shadows plague our churches too. Our communities. Our families.

    Our hearts.

    We’ve all felt them. Sensed them. Cursed them. Given in to them. We know the teeth of fear, of pain, of rejection, of anxiety. We know the hammer blows of judgment and prejudice. We’ve experienced the claws of hatred and bitterness.

    Aimed at us. And coming from within us.

    We know. We know the darkness. We know it because it surrounds us and sneaks in. We know it because in some ways, it’s more comfortable than the light. It doesn’t make us squint our eyes or shield them from harsh truth. In darkness we can just rest. Or…not. In darkness, we can do what we want, and no one can see to tell us we’re wrong. Darkness lets sin creep in. Darkness lets sin flourish.

    We never like to think that the darkness is here. Not within us, not within our families, not within our churches. Darkness is out there. The WORLD is full of darkness.

    And it is. But why, then, isn’t our light able to banish it? If the darkness is all without and inside is nothing but light, why is our light not chasing away the darkness? That’s how it works–it only takes one match, one flame, one candle, one lamp, one star in the night to make the darkness retreat. If we are living in that Light, why is it still so dark? More, why does it seem to be getting always darker?

    Because we’re not doing our job. Our lights are under bushels of selfishness and judgment. Our lights are hidden behind shutters of tribalism and greed. We see the darkness as an enemy, but we don’t know how to combat it…because too often, we’re too busy fighting the other light-bearers over whether their torches or lamps are trimmed properly. We’re too busy lecturing the darkness for being what it is. We’re too busy philosophizing about how anyone who steps out of our little box is lost, without realizing that our own oil is running low, that are wicks are flickering, that it’s getting dimmer and dimmer.

    But we are the light of the world, my friends. We are the light because He gave us His Light. If the world is dark, it’s not the fault of the world–it’s the fault of the people who aren’t illuminating it. Are we hiding our hope away? Are we cursing the darkness instead of shining into it? Are we closing our light off from those who need it most, guarding it jealously?

    We all do that. But we don’t have to. We can call upon the Spirit who breathes light and life into our souls. And we can step out into the darkness, ready to shine for Him.

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    Thoughtful Posts

    Unleavened Bread with Honey

    Unleavened Bread with Honey

    Unleavened Bread with Honey

    This slightly sweet unleavened bread is a quick and simple recipe…and a crowd-pleaser! Perfect for a Passover meal or communion.

    Servings

    16

    Prep time:

    15 minutes

    Total Time:

    30-45 minutes

    Good For:

    Side, Bread

    Inroduction

    About this Recipe

    When I was a kid, the church I attended frequently had a meal together on Holy Thursday, and unleavened bread was served…but not just any unleavened bread. It was sweet. It was delicious. It was a recipe I had to recreate for myself when I was an adult!

    The nature of unleavened bread demands that it be quick, and this recipe is no exception. It’s a simple matter of warming and mixing the ingredients, rolling it out, cutting it, and baking…but oh, the results! A slightly sweet bread, dense and chewy, perfect for pairing with a Passover charoset (apply clay), cheese, honey, butter, or even peanut butter, this one will soon be a favorite of everyone in the family!

    Ingredients

    • ¾ cup scalded milk
    • 1 egg
    • ¼ cup honey
    • ¼ cup (half stick) butter, melted
    • 1 teaspoon salt
    • 4 cups all-purpose flour
    1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
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    2. Heat the milk until it’s warm but not boiling, about 1 minute in the microwave.
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    3. Whisk the egg and honey and salt into the warmed milk.
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    4. Melt the butter and then add to the milk mixture.
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    5. Slowly add the flour, stirring to incorporate, until it forms a dough that isn’t too sticky to roll out.
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    6. Roll to ¼” thickness on a floured surface. Cut into whatever size and shape you prefer. Prick with the tines of a fork.
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    7. Move bread to prepared pan and bake for 15-20 minutes, until it’s golden brown and firm to the touch. Remove from the oven and let cool.

    From the Books

    Unleavened bread would have been served with every Passover in my Biblical stories and is particularly mentioned in A Stray Drop of Blood and At His Feet.

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