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Tabbouleh Salad with cannellini beans

INGREDIENTS: 1 cup bulgur wheat, uncooked 1 1/2 cups boiling water 2 cups chopped fresh parsley 1 cup chopped baby spinach 1 tomato, diced 1/2 yellow bell pepper, diced 1 small onion, finely diced 2 cloves garlic, minced 1 (15 ounce) can cannellini beans, drained and rinsed 1/4 cup olive oil 1 lemon, juiced 1 teaspoons sea salt (I reduced from 1-1/2 tsp.) freshly ground black pepper to taste DIRECTIONS: 1. Place the bulgur wheat in a large bowl, stir the boiling water into it, cover, and let stand until the water is absorbed and the wheat is fluffy, about 30 minutes. 2. In a large salad bowl, lightly stir together the parsley, spinach, tomato, yellow bell pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea salt, and black pepper. Add the bulgur, lightly stir to thoroughly combine the salad, and refrigerate until chilled, about 1 hour.
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An Easy Formula for Sourdough Bread 1,2,3

.2.3, An Easy Formula for Sourdough Bread By Flo Makanai Created Oct 27 2008 - 9:17am [1] Submitted by Flo Makanai [1] on October 27, 2008 - 9:17am 1.2.3, An Easy Formula for Sourdough Bread [2] Hi Everyone! I'm Flo Makanai, French "author" of the (in French, sorry...) blog Makanai (http://makanaibio.com/ [3]). I love bread baking, especially sourdough baking, and I've been doing it for about 15 years. As I always have many obligations other than baking bread (who does'nt?!) AND lots of sourdough to use (I hate throwing it away once it has reached maturity), I eventually came to "invent" a formula that works for me in France (Janedo from http://aulevain.fr/ [4], whom you certainly know, has also tested that formula and it works for her too). Here it is: I weigh the liquid (100%) mature sourdough I have on my counter. It gives me a weight which I shall call weight 1. I then multiply "weight 1" by 2 to obtain the quantity of liq
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Garam Masala

aram Masala April 27, 2011 http://www.npr.org/2011/04/27/135761263/garam-masala-a-taste-worth-acquiring This version is by Julie Sahni, in her book Indian Regional Classics: Fast, Fresh, and Healthy Home Cooking (Ten Speed Press 2001). This classic version is the best I have ever tried – it has the right balance of flavors. A bowl containing components of garam masala spice, and a bowl of the ground spices Enlarge Monica Bhide for NPR A bowl containing components of garam masala spice, and a bowl of the ground spices Monica Bhide for NPR Makes 1/2 cup 2 tablespoons cumin seeds 2 tablespoons coriander seeds 2 tablespoons cardamom seeds 2 tablespoons black peppercorns 3-inch stick cinnamon, broken up 1 teaspoon whole cloves 1 teaspoon grated nutmeg 1/2 teaspoon ground saffron (optional) Put the cumin, coriander, cardamom, peppercorns, cinnamon and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn se
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