Category Archives: recipes

anatomy of a soup

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It’s a rainy day. It has been damp and rainy and then gray and damp and now it’s raining again. It is the first day of fall, and a perfect day to make soup.

Potato leek soup came to mind. I had all of the ingredients!

When I heard it was going to be a rainy weekend, I went to the freezer to retrieve the end bits of whole chickens that I save along with gizzards and necks from whole chickens that I had roasted. I save all this to make bone broth with.

So this morning instead of getting out the Instant Pot, I did bone broth the old school way, in a big soup pot on the stove.

I took the gizzards, and necks, and two 1 quart containers of roasting pan juices and chicken carcasses and tossed it into my big Great Jones soup pot.

I mention the brand because I love Great Jones cookware. I discovered them a few years ago on the Today Show when they were just starting out, and I had some pots that I wanted to replace, so I tried a couple. Now, a few years have gone by and the majority of my cookware for every day stuff is from them. I will never, however, give up my love for vintage Dansk Kobenstyle Dutch ovens.

In the soup pot, along with the chicken carcasses and necks and gizzards, I added a few things. Salt, 2 cups of rosé wine, because that was what was open, a half dozen carrots, one onion, two bay leaves, and spices. I chose Shwarma seasoning and Za’atar. Don’t ask me how much I just threw a couple of dashes in. Then I added some more water so that the soup pot was about 2/3 full. The pot called “Big Deal” is 8 quarts.

I cooked everything together I guess about three hours. Then I allowed the broth to cool slightly, and I removed the carrots to their own bowl to be used in the next stage of the soup. I removed all of the bones and gizzards, leaving just the broth. I then skimmed the fat off of the top of the broth.

Then I rough chopped two red onions and tossed them in the pot with the skimmed broth. I had already sliced a bunch of fresh leeks and had them soaking in ice water to make sure all the sandy soil had lifted away. I drained the leeks and tossed them into the pot.

Next I took dozen small potatoes that I had harvested from my own garden a week ago, and quartered them. The potatoes went into the pot as well. I also have the carrots I had made the bone broth with. They were sliced smaller and added back.

The last step before the next cooking stage, was to add thyme and tarragon, which I have fresh and growing in my garden.

Everything cooked together another two hours.

I then got out my little Cuisinart immersion blender and emulsified everything in the pot as it was cooking. I kept the soup on low, stirring often, and let it cook down another hour.

It was now cooked down enough that I tasted it and I adjusted the salt and pepper and added a little more seasoning. I even added a very small cheese rind. Just to add another layer of flavor.

The soup tastes very good and this is my spin on potato leek soup. I have not added any cream. A lot of the recipes I consulted before creating my own don’t call for cream.

The soup will now cool and then it’ll be put away and after the flavors meld for a day or so, I will serve it for dinner.

Bon appétit 😋

happy pie accident

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This is a semi homemade kind of a cooking post. Languishing in the chest freezer. I found a random graham cracker crust. I had been thinking of making a pie because I had leftover cherries and a couple of apples that needed to be used.

So I decided that I was going to make my fruit pie with my graham cracker crust. I let the graham cracker crust thaw, and while I was doing that, I got the crumb topping and the fruit prepared for the filling.

A fruit pie is not rocket science. It is fruit, sugar, lemon, or lime juice, and a few tablespoons of flour, or some people use tapioca. And spices if you’re adding any. In fruit pies, I like cinnamon, cardamom, and ginger.

First, I pitted all my black cherries. I will admit that is a bit labor intensive because I don’t have one of those handy little pitting machines. I added them to the bowl with sugar, cinnamon, ginger, cardamom. Not a lot of spices because it’s a summer pie not a fall pie — just enough to give it a delightful flavor profile.

Next, I peeled my apples and sliced them paper thin like I was going to make a Tarte Tatin. I added them to the cherries and the sugar and spices and added the juice of two small lemons. That’s what I had on hand I said that to the side.

For the crumble topping I used half a stick of unsalted butter, cubed, into little pieces, a handful of oatmeal, brown sugar, a dash of cinnamon, and flour. I used one of those fun pastry cutters to cut everything into a crumble status.

Oh, and I almost forgot. I had an oven preheating to 350°.

Pie assembly was very simple. I put the filling in the graham cracker crust. Next I patted in and slightly mounded the crumble topping over the filling.

**I assembled this pie on a baking sheet because I put pies on a baking sheet in the oven so if they bubble over, they don’t cause a huge oven mess**

My final step before the oven was using my silicone piecrust cover around the edge of the graham cracker crust, so nothing burned.

I baked my pie for about 50 minutes in my preheated oven, and the result was surprisingly delicious. I had never used a graham cracker crust before on a summer fruit pie. I actually like the way it turned out. I forgot to take a picture of the pie before I cut it last night so above is just a photo of a little slice.

I am sorry this is a little of this and dash of that recipe, but that’s kind of how I roll in the kitchen half of the time. But I am writing this down enough that I can repeat my happy pie accident.

The pie tasted great, and the graham cracker crust was a good complement to just a fruit pie. It also cut down the preparation time considerably since I didn’t make a crust from scratch.

Bon appétit 😋

a new summer salad for me

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There is a summer salad, that Wegman’s makes and it’s a corn and bean salad. For a store made salad it’s not bad, but it’s too sweet. And that is the thing with a lot of salads involving beans and even corn, sweet is added to the dressing and it just doesn’t taste right.

So I decided to try to make my own version of it because I had leftover ears of corn from the weekend.

First, I removed the corn from the cob with one of my paring knives. I stand the ears up in the bowl with one of those corn holders in the top to hold it because that way when I hold the holder, it keeps my hand away from the knife, and then I just shear off the kernels. After that, I broke the kernels up some because they don’t necessarily get broken up because they come off the cob almost in little strips.

Next, I chopped a sweet white onion. Not particularly huge just regular sized or medium. I added that to my bowl. After the sweet white onion, I chopped up a little more finely a small red onion. to the corn and onions I added a little Jane’s Crazy Salt, and gave it a toss.

I thought peppers would be a good addition to this salad so the next step is chopping up red sweet peppers. I happened to have a bag of those small seedless red peppers from the grocery store that I had used in another recipe so I cut a bunch of those into rings and added them.

The final ingredients before the dressing were two cans of beans, drained. What I had on hand were cannellini or white kidney beans and a can of pinto beans.

I’m sorry I didn’t write down the proportions of the vinaigrette, but what it was is easy. The juice of three fresh limes, olive oil, garlic powder, Jane’s Crazy Salt, olive oil, and a combination of balsamic and red vinegar. I just whisked all those ingredients together until I felt I had the right consistency. I didn’t want it to be too oily.

Then I mixed the salad all together with the dressing and chilled until dinner. It’s really good and the fact that it is not sweet like most commercially available I think makes it better.

Enjoy!

semi-homemade cream of celery soup.

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So what do you do when you end up with two giant heads of celery less than a week? You make soup. I went through recipes for cream of celery soup and I didn’t really want something that delicate. I wanted something with a little bit of flavor, so I came up with my version. Yes, wing it soup.

I saved some of my celery for the salmon cakes I’m making on Friday, but the rest of it got a rough chop and tossed into one of my soup pots with about 3 tablespoons of butter, four cloves of garlic, also chopped, and rough chopped onions. I also added salt, thyme, a couple of bay leaves, and 1/3 cup of water. I put the lid on the pot and let the vegetables cook down a few minutes.

Normally cream of celery soup calls for leeks but when I went to Aldi this week they didn’t have any, so I used red onions and yellow onions specifically are used one big red onion and two regular yellow onions.

To the onions and garlic and celery, I next added two chopped up yellow Yukon Gold potatoes I had. I also peeled and chopped small a bunch of parsnips that arrived in my vegetable box from Lancaster this week. We use Doorstep Dairy if you’re interested and are in their delivery area.

I let all the vegetables kind of meld together and cooked down about another 15 minutes. Then I used a box and a half of prepackaged chicken stock. Each box is 32 ounces so in total, I added 48 ounces of chicken stock. Two that I added a dash of Herbes de Provence. I brought it all up to a boil, then reduced to low and covered, and let everything cook.

When the parsnips and potatoes were both soft, I removed the bay leaves, and I took out my Cuisinart hand blender and puréed everything. I then let it all cook down more. I did this part of the cooking on low heat, and I stirred fairly often, so nothing stuck to the bottom of the pan. This was probably about another 40 minutes.

Then I added half a cup of half-and-half, and a dash of curry powder. Not a spicy curry powder just Keen’s Traditional Curry Powder. I know that sounds weird to add, but it just struck me that it would make a good addition to the flavor profile and I was right. I love curry so I do add curry powders to a lot of recipes.

I then use my hand blender once again, and emulsified everything a little more. I served the soup with Italian breadsticks. I have always loved breadsticks, and people always forget about them.

Now you have my semi homemade recipe for cream of celery soup. I will note I rarely use heavy cream when I do a cream based soup because I don’t like the extra thick and heavy, which means I will use half-and-half, canned unsweetened coconut milk, or even buttermilk. I think this recipe could be done with any of the above, but I just happen to have half-and-half in, so that’s what I used.

I know people don’t like it when I say a dash of this or a dash of that, but it really just is depending on what your taste level is and if you’re unsure of some thing you can always add a little less at first because you can always add a little more later.

Good soup, even semi-homemade, does take a little bit of time, but the thing about soup is you can cook it while you’re doing other things. So if you work from home it doesn’t really interfere with life.

I have been working really hard to try to use and not be wasteful with food. That even includes with leftovers. Like a pasta sauce and ricotta that was the leftover last week became baked ziti.

Food prices are crazy and what’s even nuttier are what the stores are out of from week to week and it’s not even Covid anymore. And with high food prices, it doesn’t mean you can’t eat well, it just means sometimes you have to be a little more inventive and use what you have versus buying lots of new things. I have been shopping more at places like Aldi, because they have great prices and their products are not bad.

Anyway, this is an easy enough soup to make, so I thought I would share it with you, because it did turn out to be quite delicious. I will probably have more for lunch today since it’s damp and rainy.

a cooking week

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It has been a week of cooking. Right now I have a chicken roasting in the oven, Julia Child style. Along with the roast chicken, I am making a salad with poppyseed dressing. I’m making at the way friend. I had many years ago named Liza used to make it. It was one of her favorite salads to serve. I am also serving a mash of potatoes, celeriac root, and parsnips with sautéed baby Bella mushrooms.

Earlier this week I made pierogis for the first time. I have mad respect for old Polish grandmothers everywhere. Those suckers are work! I used a New York Times recipe, and adjusted the potato filling to my taste – I added sautéed mushrooms.

A couple of days ago I found some fabulous old Coalport plates. You don’t see them all the time in the US they are a British china. Coalport china ceased operations and production in 1926. Coalport was eventually absorbed into Wedgewood in the 1960s. I love old plates, so I will use them. I pretty much use old plates every day no matter what, I’m not really a modern china person. And my mother always said if you have the plates use them, you can’t take them with you.

Today for dessert I am making something I made up. I am calling it pineapple upside down trifle. it’s a semi homemade kind of thing, and never underestimate the power of a simple dessert.

Here’s the recipe:

1 box Jell-O instant pudding mix. Today I’m using banana, but you can also use vanilla. Make according to directions with whole milk and put to the side.

1 package of ladyfingers or one store-bought poundcake. I just got a Sara Lee that’s always still in the freezer section and let it thaw on the refrigerator.package of ladyfingers or one store-bought poundcake. I just got a Saralee that’s always still in the freezer section and let it thaw on the refrigerator.

1 cleaned, cored, sliced into small pieces fresh pineapple. I found a smaller one at the store, not huge one.

A couple tablespoons of brown sugar and butter.

I am making my trifle in a vintage Copco Enamelware Bowl. I’m not putting this into the oven. I’m just putting it into the refrigerator. I really like this bowl. I found that a few months ago. It’s stamped Michael Lax for Copco of Switzerland. It was a total deal and I purchased it well below what you would see these bowls going for on EBay or Etsy.

I sautéed the pineapple in a couple of tablespoons of unsalted butter with brown sugar until they were caramelized. When they were cool enough to handle, I started to put my trifle together.

Trifle is really simple. It’s layered pudding and cake with fruit. Never underestimate the appeal of this desert. If you want to you can top it with a little whipped cream but you don’t have to.

Bon appétit!

frugal kitchen magic: leftovers become roast pork chili

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Groceries have gotten so ridiculously expensive. I’m back to shopping specials and patronizing stores with a better dollar value like Aldi. I am also trying to not waste food and use leftovers creatively.

Last Thursday a houseguest arrived. Thursday evening I made a roast pork Friday evening I made chicken cacciatore.

The thing about recipes with sauces is sometimes the sauces grow – like a stew you always end up with more gravy than stew at the end. That is the same thing with the chicken cacciatore. It left me with proper leftovers in two rectangular containers, plus a quart container of a beautiful tomato sauce. That was the result of the cacciatore. It has no chicken in it, but it’s tomatoes and onion and garlic and bell peppers which can be converted perfectly to a base for chili.

But you have to adapt the sauce, so I started with another onion in the bottom of my Dutch oven. Two that I had chili, spices, salt, and cumin. I sautéed the onion, a smidge and then I added a bag of frozen corn not frozen corn and sauce, just plain old frozen kernel corn. Is that is cooking I had a small jar of diced up Goya pimentos in my Lazy Susan, so I drained them and tossed them in as well

After the corn and onion and pimentos, cook and take on the hue of Mexican Street corn because of the spices, my next add is 2 drained cans of red kidney beans. These are 15 ounce cans and the brand is Dakotas from Aldi and they’re very good beans.

After I added the beans and give it a stir, I added the roast pork cubed into bite-size pieces and give everything a stir and let it cook on low for a few minutes.

Finally, I add in the tomato sauce from the cacciatore, and stir in more chili powder and about 3 teaspoons of the Dona Isabel panca hot pepper I keep on hand. It comes in a small glass jar and it’s basically kind of saucy and thick. It stays in your refrigerator along time after opening so I had a jar that was open.

The chili now cooks on low until dinner time. I will give everything a stir every now and again to make sure nothing sticks to the bottom of my vintage Dansk Dutch oven.

Leftovers can be fun they don’t just have to be what it was originally and it doesn’t take much imagination to turn one thing into something else.

If you do something special with leftovers, leave me a comment and tell me what you make!

Thanks for stopping by.

it’s november, so of course we need soup…french onion mushroom soup….

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I have a slight obsession with French Onion Soup. I’ve written about it before and my quest to find and develop a recipe I really liked and I think that was in 2015. I have been fiddling and fiddling with the way I make it, and I think this is the best batch so far.

My friend Karen‘s mother made the best French Onion Soup I’ve ever had anywhere. It was even better than the H.A. Winston soup that we all loved growing up. But I’ve kind of developed my own now which isn’t bad if I do say so myself. But I definitely have a memory of being in Karen‘s mother’s kitchen when she had that soup cooking. The aroma and the fragrance of it just filled the room.

I start my soup the day before with roasting my beef bones in the oven for beef stock. Then I throw everything into a stockpot with wine, water, and a 32 oz. container of low salt beef broth. To that I had a couple of carrots, celery or Celeriac (celery root), onion, fresh herbs, and that’s how I make my beef broth. This time I made my beef bone broth with Celeriac, because that is what I had. I cook this for a few hours. I let it simmer and cook down and condense. If I do it in the instant pot it takes a lot less time for the broth component.

I prepare the beef bone broth the day before because I like to fish the bones out of the broth and dispose of them, and then put the broth in the refrigerator overnight because then as you can see from the photo I shared above, I can skim the fat off the top very easily. This bone broth I made this time was truly gorgeous. This morning it was totally gelatinous like a consommé. That’s what you want.

Also, people always ask me how many beef bones I use. Honestly? It varies and this time I had 10 beef bones.

I line a big sheet pan with aluminum foil. Then I sprinkle them with just a smidge of olive oil and add salt pepper, Herbes de Provence, and garlic. When I roast them I do it at a 375° oven. I just keep an eye on the oven I think they were roasted through in about 35 to 40 minutes. Then I just turned the oven off and let everything cool down a bit before I bring them out of the oven and throw them into the stockpot as indicated above.

These bones were actually a surprise I did not know I still had in the bottom of our chest freezer they had come with a meat order from our local butcher, Worrell’s. Truthfully, you really do have to go to a local farmers market meat purveyor, or a local butcher shop to get good bones. And ask before you want to make the soup, because it’s not like the good old days and they don’t always have the bones.

The next day I start with caramelizing my onions, and today’s onions are the last I will ever get at Pete’s Produce Farm in Westtown which makes me sad. I use a combination of red and white onions. I add a little salt, a couple of tablespoons of butter, and a couple of dashes of balsamic vinegar to the bottom of the pot. You do want to caramelize your onions, but pay attention or they will burn. I almost killed them today because I was on the phone when I was doing this.

I also add mushrooms now to my recipe and that is pretty much because my husband loves mushrooms. The mushrooms, Cremini, came from Pete’s as well. I am so going to miss the produce and that store because these mushrooms were the prettiest I’ve had all year to cook with. But I have to admit that adding mushrooms especially this kind to soup add another layer of flavor that is just wonderful.

When I’m putting it all together after the onions have cooked down and caramelized, if I feel there is not enough liquid, then I will use a little additional bone broth or Better Than Bouillon to help it along. And you also cannot forget your healthy dash of Flavor Master’s Gravy Master. Why? Because that is something they put in the H.A. Winston soup when they were making it.

Today I did add an 8 ounce container additionally of bone broth. I also added a good half a bottle of wine

I wish I had a more exact and proportionate recipe written down, but I don’t a lot of times I cook things by the way I think they feel.

I will serve my French onion soup in a few minutes with a little shredded Gruyère on top but I don’t do the whole thing with the big hunk of bread and put it in the broiler. That’s too much work for me. The soup is work enough on its own. Besides it’s something I always eat around French onion soup when I get it at a restaurant, anyway.

We are also having an arugula and spinach salad with elite seasoning tomato and a honey mustard vinaigrette.

Bon appétit 👩‍🍳

a september soup tale

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Soup. It’s just one of those things that once in a while you just want. There’s no rhyme or reason. Today was one of those days. This is a soup tale, not necessarily a traditional soup recipe, because I just made it up and you’ll have to follow along.

I save leftover chicken and actually bones and carcasses from roast chickens and freeze them to make bone broth . I also freeze necks and giblet that come inside a roast chicken when you purchase it from the store.

Today I also had acorn squash left over from a farm box, some fresh onions, garlic, a couple of hot peppers from my garden, and a big container of beautiful local mushrooms. So to me it said “don’t let anything go bad, make soup.”

First I got out my small instant pot and I added all my chicken bits. Then I added a sprinkle or two of kosher salt, fresh sage rosemary and thyme, a healthy dose of Lebanese Za’atar spice blend, Shawarma spice blend, and Persian Advieh.

I know, I know I have a weakness for exotic spice blends and different kinds of paprika. Paprika however was not in this recipe.

So I hit the broth setting on my instant pot after covering up my chicken parts and spices with water, leaving a gap of about an inch to an inch and a half at the top inside. After I cooked it all on the broth setting which is about 40 minutes, I added an extra five.

Meanwhile, I took out a cookie sheet pan and made a large tinfoil pouch and put inside of the pouch the acorn squash quartered, four medium to small size carrots cut into little circles, one large fresh onion chunked, and finally I added a small head of garlic, cloves peeled. I drizzled olive oil on top, tossed in a little bit of salt, folded everything up into a package and put it into a 400° oven for about 40 minutes. When the vegetables were done I turned off the oven and set it on the stove top as I waited for the broth to cool down.

When the vegetables were cool enough to handle, I scooped the squash from its skin and put it and the other roasted vegetables into a soup pot with fresh sage, thyme, rosemary. Not a lot just a little bit more, and a couple of dashes of Sherry vinegar.

After the broth had cooled down enough, I drained the broth through a strainer into my soup pot. I put the chicken parts and bits that I had used to create the broth in a metal mixing bowl to cool further. I used a hand blender and emulsified everything, adding to that believe it or not, 2/3 of a cup of creamy peanut butter.

I know peanut butter sounds odd, but when I was a kid and we first went to Historic Williamsburg one of the historic taverns in Williamsburg served a peanut soup, and it was a chicken stock base with peanut butter and it was amazing. It’s a flavor profile that I like. It doesn’t taste like a Reesie’s cup or anything like that but you do have that undertone of peanut butter flavor. Of course, if you’re allergic to nuts you can’t do this.

So what was my next step? I turned the stove on low underneath the soup. I added back the chicken I picked off the bones of the chicken I used to make the broth with. Then I sliced up all the beautiful mushrooms (baby Bella) I had, and tossed them into the soup pot, followed by two additional carrots and one apple grated. Finally, I had about a half a cup of Minnesota wild rice left over from last year, and since it only has a shelf life of so long, into the pot it went!

I have pretty much pre-cooked the soup and I will turn it off and just let it cook away in the pot with the lid on. I will let it come to room temperature and by that time it will be close to dinner, and I can then heat it up. And allowing this soup to sit hot like this will also help the wild rice cook because if you’ve ever cooked with wild rice you know it takes literally twice as long as any other kind of rice. I prefer wild rice in soup because it holds up very well.

For a made up soup of leftovers essentially, it is not bad. Sometimes I am like the kitchen sink cook, and it’s whatever is around goes in something. In this case it has worked out really well and I have to tell you the flavor profile of the soup is wonderful and emulsifying the vegetables and the broth with the peanut butter gives it a creamy texture without adding any dairy products.

Given inflation, food prices, and the economy, perhaps being a kitchen sink home cook is not so bad? I literally bought nothing special for this recipe I used everything I had around the house or in the garden.

The kitchen smells really good right now. Thanks for stopping by.

summer salads: tabbouleh with a twist

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One of the things I like about summer, are summer foods. One of my favorites is tabbouleh. Essentially tabbouleh at its core is a parsley salad flavored with bulgur, mint, scallions, tomatoes, and a bright lemony dressing. It’s quick, fresh, easy, and totally yummy.

Tabbouleh is something I’ve always made in the summer, but as an adult in my own house I essentially make it only for myself unless we’re having company because no one else seems to eat it. Another problem in my house is while I work for myself and can set my own hours, my husband has a corporate job, and corporate jobs seem to have expanded their hours since the onset of COVID19, and the days of traditional 9 to 5 hour days seem to no longer exist. So he works a lot. Often he comes home from the office and works hours more in our home office and eats later. I don’t like to eat late, so tabbouleh the way I make it that I’m sharing with you today, is something I can eat for a quick summer dinner . I don’t even necessarily need to make meat or chicken to accompany it, I can just eat that “as is.”

Yes, there is a young adult living with us, but he’s kind of allergic to vegetables most days and eating with the other people in his house, so he will grab dinner and go sit in front of his computer screen and play video games. Often I will make the two of them something to eat and just leave it on the stove. No it is not my favorite thing to do as I don’t like eating by myself but life is what it is. So I have decided that I’m going to make things that I enjoy more in the summer to have if I am going to be eating early and by myself.

You will note when I share my recipe that I don’t have tomatoes in it, and I added chickpeas. The reason I didn’t add tomatoes is I don’t have any in the house and the ones I am growing in my garden are just plants at this point. I’ve also discovered that the salad stays a little more fresh if I don’t store it with tomatoes added. So if I make this with tomatoes I will often dress the top of the bowl with tomatoes that are diced and I will remove the tomatoes off of the top to put away.

Another thing about tabbouleh is you can indeed make it with couscous if you don’t have bulgar wheat.

This is a great summer salad and I hope you enjoy it as much as I do! To follow is the recipe.

1 3/4 cups bulgar wheat

Juice of 4 large lemons (maybe more – depends on you!)

A couple of dashes of apple cider vinegar

Olive oil

1 large bunch of Italian flat leaf parsley

1 bunch fresh parsley

Salt, pepper, dash of garlic powder, ground cumin

One large regular cucumber peeled, seeds removed, diced. Or one English hothouse cucumber peeled and diced.

1 sweet or red onion diced, or two bunches of scallions cut up small.

A 15 ounce can of chickpeas drained

Get out a large mixing bowl and to it add dry bulgar wheat, a little salt, a little pepper, a couple tablespoons of olive oil, and a teaspoon of ground cumin.

To that add about 1 1/2 cups boiling water, and toss. Cover the bowl with aluminum foil and put to the side.

In another mixing bowl, add your chickpeas, onion or scallions, parsley and mint chopped fine, and the cucumber. Add salt to taste. Toss it together and if you think it needs more salt add a little more. I add the salt slowly because you don’t want to over salt this.

And a small bowl add your lemon juice, cumin, small dash of garlic powder, salt, eyeball the olive oil and whisk together briskly. Give it a taste and you may want to add a couple of dashes of apple cider vinegar as well.

Bulgar wheat takes nothing to reconstitute with a little hot water so by now you should be fine and remove the aluminum foil from the bowl and give it another stir to fluff.

Add the vegetables and chickpeas and mint and parsley to the large mixing bowl with the bulgar wheat in it. Give that all a mix together and then whisk the olive oil lemon juice and apple cider vinegar mixture again and pour it evenly over everything in the large mixing bowl and toss together.

At this point you can taste test to see if you want more salt or ground pepper. Cover the mixing bowl and put in the refrigerator to chill thoroughly.

Leftovers are good for a few days. Keep refrigerated.