Giada's Feel Good Food (21 page)

Authors: Giada De Laurentiis

All you need is a little hot water to “cook” this amazing tabbouleh. Then I mix it with olives, peperoncini, kale, crunchy cucumbers, and a lemony garlic vinaigrette. It couldn't be simpler. Make it ahead and enjoy it for a few days.
serves 4

salad

1 cup quick-cooking bulgur (cracked wheat)

Â½ teaspoon fresh lemon juice, plus 1 lemon, quartered

Â¼ teaspoon kosher salt

6 large kale leaves

4 medium plum tomatoes, cut into Â½-inch dice

3 scallions, white and light green parts only, chopped

1 large Persian cucumber, cut into â-inch dice

10 kalamata olives, pitted and quartered

4 peperoncini, drained, stemmed, and finely chopped

vinaigrette

Grated zest of 2 lemons

Â¼ cup fresh lemon juice (from 1 large lemon)

1 large garlic clove, minced

2 teaspoons dried oregano

1 teaspoon kosher salt

Â½ teaspoon freshly ground black pepper

â cup extra-virgin olive oil

for the salad:
Combine the bulgur, lemon juice, and salt in a medium bowl. Mix in 3 cups very hot tap water. Let stand overnight, until the bulgur is softened but still chewy.

Drain the bulgur very well, tapping the sieve to release excess water. Transfer to a large bowl.

Remove the stems and center ribs from the kale leaves. Set aside 4 of the prettiest leaves and finely chop the remaining 2 leaves.

Add the finely chopped kale, 2 of the tomatoes, the scallions, cucumber, olives, and peperoncini to the bulgur and toss to blend.

for the vinaigrette:
In a small bowl, whisk together the lemon zest, lemon juice, garlic, oregano, salt, pepper, and oil until combined.

Pour the vinaigrette over the bulgur and stir to combine. Let stand, stirring occasionally, for at least 30 minutes and, refrigerated, for up to 2 hours for the flavors to blend.

Line large shallow bowls with the 4 reserved kale leaves. Spoon the tabbouleh into the bowls. Sprinkle with the remaining 2Â tomatoes, garnish with lemon wedges, and serve.

per serving:
Calories 535; Protein 7g; Carbohydrates 38g; Dietary Fiber 10g; Sugar 4g; Total Fat 41g; Saturated Fat 6g; Sodium 596mg

This is my number one packing tip and the way I ready myself
for any trip, big or small: I plan all of my outfits in advance and then pack them in one-gallon-size zip-top bags in my suitcase. The accessories go in the bags, too, and then I write on each one which shoe to wear with it and what day or night the outfit is for. I press out all the air, meaning I can get more into my suitcase, and the bags then protect my clothes in so many ways: The clothes stay pressed and dry (whether from rain or spills in cargo)âand they never smell like airplane (or jet fuel). An extra couple of baggies go in for dirty laundry. Best of all, this system also prevents me from overpacking, meaning my suitcase is only as heavy as it needs to be.

snacks

LAVASH CHIPS
with Creamy Tomato-Basil Dip

ROASTED RED PEPPER HUMMUS
in Cucumber Cups

AVOCADO HUMMUS
with Crispy Pita Chips

POPCORN
with Herbes de Provence and Smoked Sea Salt

ROSEMARY CASHEWS AND SUNFLOWER SEEDS

HOMEMADE CRANBERRY NUT GRANOLA

CHEWY GRANOLA BARS

BAKED KALE AND SWEET POTATO CHIPS

SPICED APPLE CHIPS

FRUIT SALAD
with Honey-Lime Syrup

Lavash Chips with Creamy Tomato-Basil Dip

lavash chips with creamy tomato-
basil dip

Lavash is an unleavened Mediterranean bread that's super flat, even flatter than pita. It makes great chips. The dip evolved from a pasta sauce I used to like as a kid: In a pinch one time, with guests on their way, I repurposed the ingredients as a dip and everyone loved it! Leftovers make a nice accompaniment to chicken.
serves 6

1 (9 Ã 12-inch) piece of whole-wheat lavash bread

1 tablespoon extra-virgin olive oil

1 cup tomato-basil sauce

Â¼ cup (2 ounces) crumbled creamy Gorgonzola cheese, at room temperature

Â¼ cup (2 ounces) mascarpone cheese, at room temperature

Preheat the oven to 375Â°F.

Cut the lavash into 1 Ã 4-inch strips. Arrange on a rimmed baking sheet in a single layer. Drizzle with the olive oil. Bake until crisp, 5Â to 6 minutes. Set aside to cool.

In a medium saucepan, bring the tomato sauce to a simmer over medium heat. Cook for 5 minutes. Remove the pan from the heat and whisk in the gorgonzola and mascarpone until incorporated.

Pour the dip into a serving bowl and serve the chips alongside.

per serving:
Calories 159; Protein 5g; Carbohydrates 12g; Dietary Fiber 2g; Sugar 0g; Total Fat 10g; Saturated Fat 4g; Sodium 327mg

Roasted Red Pepper Hummus in Cucumber Cups

roasted red pepper hummus in cucumber cups

This is a nice alternative to chips and dipâone that features no white carbs. The cucumber cup is a cute container for this pretty pink hummus. I make these before company is coming over and then leave them in the fridge. Sometimes a whole bunch are missing because Jade has snuck in there and eaten them!
serves 6

1 (15-ounce) can cannellini beans, rinsed and drained

Â½ cup diced jarred roasted red bell peppers

1 tablespoon tahini (sesame seed paste)

1 large garlic clove, peeled

2 teaspoons fresh lemon juice

Â½ teaspoon ground cumin

Â½ teaspoon kosher salt

Pinch of cayenne pepper (optional)

2 hothouse cucumbers, ends trimmed

Fresh flat-leaf parsley, cilantro, or mint leaves, for serving (optional)