Best served warm.
Here is a delicious, light, savoury muffin that’s filled with sharp cheese, green onions, parsley, and dill.
You could eat it as you would have a slice of bread to accompany soup, a casserole, or stew. Or have it for breakfast with eggs. Or just enjoy it on its own, toasted with a bit of butter.
I can tolerate very small amounts of milk, such as a butter pat, once in a rare while. This muffin definitely deserves to be is one of those “whiles.”
Tabouli is a wonderful dish. It’s delicious and healthy for you, textured with crunch and snap, and has a lovely smell, dominated by fresh parsley, green onions, and lemon.
Still, from a weight watcher’s perspective, tabouli has problems. It can be heavy in carbohydrates if the ratio between quinoa and vegetables leans towards the quinoa. And many recipes call for more oil than a dieter would want.
How, I wondered, could I make this more of a diet dish while still retaining the tabouli goodness? My solution was to cut the oil dramatically and add new crunchy vegetables, snow peas and green beans, to the classic ingredients of tomato, cucumber, parsley, and green onions. I’m now thinking that I could have also added baby bok choy; I’ll try that next time and let you know.