What does Shells eat?

Now that I do not eat much meat, I have found a few things that I think are so good that I rarely crave meat anymore.

First up, Tabbouleh. The first time I had it, I didn’t like it, the flavors were so very different from what I was used to. The second time, it tasted “interesting.” The third time I decided I wanted more. After that I was hooked and at this point I am fairly certain I could eat it every day.

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J originally told me that it cannot be prepared except for chopping all the parsley very small by hand. I kept saying that we should try a food processor. He said that in his experience it made the parsley mushy and ruined the dish. I finally convinced him that if I used a salad spinner and then chopped the parsley in my food processor. He was amazed at how fast it went and how much easier it was. Now he doesn’t like to make the dish at all without the use of my food processor. BTW, the dish above I made myself.

My second favorite is lentil salad.

Lentils, brown rice, and fried onions:

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On top of that I will put salad with homemade olive oil/garlic/lemon dressing:

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Sooooo delish!  I just love it.  The onions get so sweet and add this very interesting flavor, while the lentils give a bit of a different texture than just eating salad.

2 thoughts on “What does Shells eat?

  1. Food processor? What’s that???

    You need to get one of these:

    http://importfood.com/mortarpestle.html

    The original food processor!!!

    It’s the only way I make pesto. Now I’m sure a food processor will produced similar results. But I think there is a difference between smashing and cutting. Of course that is if you have the extra time…

    BTW, all those dishes look great. Fed Ex me some!

  2. For the tabbouleh, you don’t want to use a mortar and pestle. It would be gross. You chop the parsley over and over so that it is really fine. Mortar and pestal would do what a poor food processor does, make it gooey. It isn’t supposed to be gooey. From what I remember with your pesto, the mortar and pestle brings out the juices in the basil, which is what makes it delish. This would work against you with tabbouleh.

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