parsley Archives | FoodFash

A few weeks ago, I attended a launch party for a new app called Cooking Planit where they demonstrated how technology could guide you through the kitchen. The concept seemed great… For other people. You know, because I’m a pen/paper/Evernote type of gal. I recipe scheme and mix and, when I’m not, I love picking a good cookbook off the shelf, folding open the pages, and inevitably smearing ingredients on said good cookbook pages.

But this week has been different. I’m coming off of a weekend move, a week of travel, a weekend of Austin City Limits, and have only a few days before hop on a plane again. So as much as I love paper and spilling on paper, I don’t have much time for it right now. Sorry paper.

But what I did have time for today, was thawing a hunk of halibut before heading to work. And then in between tasks at my desk, firing up the Cooking Planit app and searching for halibut. And finding a recipe that would only require a mad dash from the produce department to the self-checkout line at Whole Foods. And then, mindlessly making dinner with plenty of time for cleanup before the timer buzzed.

Cooking Planit’s Baked Halibut with Cilantro Vinaigrette was a delish spin on fish that I’d definitely make again. Knowing that I’m weird about things tasting oily, I added only two tablespoons of olive oil and couldn’t have been happier with the consistency. The cilantro and parsley gave this meal a solid dose of vibrantly fresh flavor. And, well, red pepper flakes always secure a win in my book.

As far as the app goes, it couldn’t have been easier. There was no losing your place and having to skim through the recipe only to find that you missed a step. And even more importantly, each step was straight forward and simply put. Cooking Planit will certainly be a tool of choice when I’m just not in the mood for paper. And I have a feeling this app could also teach me a thing or two about cooking multiple dishes for a large dinner party.

Holy moly, tabbouleh should be called something along the lines of use-every-cutting-board-in-your-cabinets-and-dirty-every-dish salad, for tabbouleh is no joke in the prep-work department.

FoodFash Quinoa Tabbouleh

1/2 cup quinoa

1 cup water

1 bunch flat leaf parsley, de-stemmed

1 bunch mint leaves, de-stemmed

1 bunch scallions, chopped

1 cucumber, deseeded and chopped

5 ounces cherry tomatoes, chopped

2 tablespoons olive oil

juice of two lemmons

salt & pepper to taste

Bring quinoa and water to a boil, reduce heat, and cover for 20 minutes. While quinoa is cooking, get ready to chop, a lot. Chop deseeded cucumber and tomato and set aside. Add parsley, scallions, and mint to a food processor and press the chop button until everything is mixed and nothing resembles leaves. Mix the quinoa and veggies together in a large bowl, add olive oil and lemon juice, and stir. Salt and pepper to taste. Tabbouleh can be eaten immediately, but tastes best after about an hour in the fridge.

Tabbouleh is about as powerhouse of a salad as they come. Parsley is filled with Vitamin K, antioxidants, and volatile oils. Quinoa is crazy in the protein and fiber departments. And the tomatoes, mint, and scallions add their fair share of nutrients as well. Tabbouleh is one of those dishes that, in a perfect world, should be served with every meal.