Participants:
Series Code: AL
Program Code: AL000221B
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00:01 Well, welcome back. Welcome back.
00:03 This is a very easy quick salad. 00:04 We're gonna go through the ingredients. 00:36 Tabbloulch. 00:37 Now, yeah, this is-- Tabbloulch its actually-- 00:39 Let's talk about that. 00:40 It's an Indian dish, okay. 00:43 Its actually cracked wheat that we use see in regular wheat 00:46 but it' a cracked wheat and so actually I have a dry, 00:49 the dry mix of how it looks when you first see. 00:51 This is whole wheat, 00:52 this is actually in a wheat family. 00:54 Tabbloulch it's actually-- So this is dry-- 00:56 Dry cracked wheat, all right. Okay. 00:58 And believe it or not' once you add water to it, 01:01 like I actually had one cup of regular bulgur, the bulgur. 01:06 Right here. 01:07 Yes and I added a cup of water 01:09 and after about a couple of hours 01:11 voila, you get all this. 01:12 Okay, so a cup of water to this right here-- 01:18 we can get a close up again. 01:19 A cup of water of this-- 01:21 Now, that's demonstration now. 01:23 I'm just showing what it looks like, okay. 01:24 Add one cup of water and you get this and now-- 01:27 That's right, this is how much it comes from it. 01:28 Wow, okay. 01:30 Okay, It swells up, it makes an excellent breakfast cereal 01:33 as also actually one of dish you use in Indian cuisine. 01:38 Okay, Indian foods as well and other ones as well. 01:41 But anyway this is how it swells up 01:42 after a period of time. 01:44 If you do it within let's say a few minutes, 01:46 15, 20 minutes you'll get a small amount. 01:48 But if it sits overnight 01:49 it will continue to swell up, okay. 01:51 So it's just very easy. 01:52 All I'm gonna do Curtis is I want you-- 01:54 you are gonna be mixing in this the olive oil, 01:56 the fresh lemon juice, the salt and the garlic. 01:59 And if you go ahead an stir it up for me, okay and that-- 02:02 and then what I'm gonna be doing 02:04 is I'm just gonna ahead and put my tomatoes in my bowl. 02:07 You want me to whisk this. 02:09 Yep, whisk that up. Okay. 02:11 And I'm gonna put in my parsley. 02:14 This is a quick and easy salad. 02:17 I love it. I'm gonna put my scallions in. 02:19 It's very, very decorative as well. 02:22 This might be-- you make sure you take all the goodies out. 02:25 And I'm gonna put in fresh peppermint. 02:30 So this is gonna go over the salad? 02:33 Believe it or not it's actually go into the bulgur. 02:38 I mean, that's gonna go-- I'm sorry baby, 02:40 that's actually gonna go in here. 02:42 Yeah, go ahead and put that in with that for me. 02:45 Slow so because you want to go all the way around here, 02:47 yeah, yeah, yeah. 02:49 Drizzle, saturated. Okay. 02:53 All right, this is a very pretty salad 02:56 and it has a lot of good, good nutrition in it 03:01 and talking about the women in PMS 03:03 once again this is a cold salad. 03:05 You want to put that back over you have two seconds there. 03:07 All I'm gonna do is mix this all in. 03:10 So now it goes in the tabbloulch 03:14 which is a cracked wheat. 03:15 Cracked wheat. 03:16 And people can get this any grocery store, 03:19 you don't have to go to health food store for it? 03:21 No, you don't No, you don't. 03:23 Okay, and then all I'm gonna do is just mix it in. 03:28 Now the one thing, 03:30 this is a very nice tasting salad. 03:32 It's called the cold salad. 03:34 I like to serve the salad up believe it or not 03:36 on pita bread with a little bit of a-- 03:39 we have a cucumber dressing that 03:41 we make from scratch from cucumbers. 03:43 Okay. 03:44 Inside that pita bread pocket and it is delicious, okay. 03:48 Avocado with it as well, okay. 03:50 So you can put just about anything in here. 03:52 I mean, avocado, olives or just-- 03:56 Oh, you could olives in it. 03:57 I would not, I mean, I would not put olives in here. 04:00 Okay. We know you love the olives. 04:03 Maybe just some more bias with olives, okay. 04:07 Okay. Okay. 04:08 But you can, but not in this one. 04:10 You know, I got to get the olive story out right. 04:11 Because those of you who know about 04:13 Curtis and olives know that 04:14 we have actually go into churches 04:16 and they heard Curtis, they have see Curtis 04:18 sneak olives on our show 04:20 and we've actually going to do presentation at churches 04:23 and when we go to the cooking school portion 04:25 which we are over, would you believe that 04:26 people actually come up to me 04:28 and say, I got a gift for Curtis. 04:31 And it's all wrapped. 04:33 Olives wrapped in. 04:34 Had a bow around it. 04:35 It just can't believe it and they will say, 04:37 would you give this to Curtis for me. 04:39 I'll say sure I will. 04:41 You are gonna put in your recipe. 04:43 But they are giving to me not to you. 04:45 Well, they gave it to you 04:47 but they gave it to me to give to you. 04:50 And if I need olives on that show 04:52 you better believe in a cooking class 04:53 those olives are going in a salad. 04:55 Now you tell-- at the end I do say honey, 04:59 so and so gave you some olives. 05:00 A brother so and so. 05:02 Or brother so and so and then you will say 05:03 oh, where are they? 05:05 And I'll say in the salad. 05:07 Yes, okay, if I get two halves its all right. 05:10 But though, so next time just give me 05:11 the olives personally, directly. 05:14 But this is good. I'll show-- 05:15 Now does this going to chill in the refrigerator or? 05:17 No, that's the one thing about this salad-- 05:19 once again its cracked wheat, all right. 05:21 So we got all those seasonings, 05:23 all those herbs in there so you really want to sit, 05:25 we say at least two hours in a refrigerator. 05:28 I like to make it the day before 05:29 and that will has a chance for all the good seasonings 05:32 to come in and mess with each other 05:34 and give you a real good tasting salad, all right. 05:36 And like I said before I serve it on my pita bread 05:39 along with either my cucumber dressing 05:41 or you can avocado mash, guacamole. 05:46 There's many variations you can do this. 05:48 So we are gonna go away put this in the refrigerator 05:52 and when we come back 05:53 you will see the finish product. 05:55 So stay by. |
Revised 2015-03-05