I've recently discovered bulgur and it is delicious. You can get bulgur in a variety of sizes, smaller ones are typically for use in deserts while larger bulgur is more similar to couscous in size Christina gave me a rice cooker for my birthday so I now try to cook most things in there. It really makes life easier.
Ingredients:
1 c bulgur
2 c chicken broth or water
pat of butter
salt and pepper
You could saute some garlic and onions to throw in but I'm lazy.
Methods:
1. Place all ingredients into rice cooker and switch to on side.
2. Check your bulgur after about 10 minutes. My bulgur was done before the rice cooker switched to warm.
3. When it was about done, I unplugged my rice cooker and just left the lid on for about 10-15 minutes, but that was just because I wasn't ready to eat yet and it was delicious. I'm not sure if it made any difference or not.
Monday, July 30, 2012
Black bean and corn salad
This is a delicious summer dish that can be used as a dip and eaten with chips or made more into a meal/side dish by eating it over bulgur. You can really put in whatever summer veggies you like. I think avocado would be delicious in it but Kevin is now allergic so I leave it out. I didn't follow all the measurement guidelines in the recipe to a T I just added things until it looked like it was enough. For example I think I only used like 3/4 of a can of beans.
Ingredients:
1/5 c lime juice
1/4 cup olive oil
1/2-1 clove garlic - minced
1/2 tsp salt
1/4 cup cilantro
small slice of jalapeno - remember you can always add more so I normally add a little at a time
1 ear fresh corn - cut kernels from cob
1/2 red bell pepper - chopped
1small tomato - chopped
1 can black beans - drained and rinsed
3 green onions - chopped
Methods:
1. Place lime juice, olive oil, garlic, salt, cilantro, and jalapeno in a small blender or food processor and blend until smooth.
2. In a bowl combine all other ingredients, pour dressing over, stir, and serve.
Ingredients:
1/5 c lime juice
1/4 cup olive oil
1/2-1 clove garlic - minced
1/2 tsp salt
1/4 cup cilantro
small slice of jalapeno - remember you can always add more so I normally add a little at a time
1 ear fresh corn - cut kernels from cob
1/2 red bell pepper - chopped
1small tomato - chopped
1 can black beans - drained and rinsed
3 green onions - chopped
Methods:
1. Place lime juice, olive oil, garlic, salt, cilantro, and jalapeno in a small blender or food processor and blend until smooth.
2. In a bowl combine all other ingredients, pour dressing over, stir, and serve.
Friday, July 6, 2012
To try - Goat cheese orzo
I haven't tried this recipe yet but I am looking forward to it. This recipe is in the Cuisine at Home magazine and is recommended to go with the grilled ratatouille. It looks delicious.
Ingredients:
4 oz. orzo pasta
1/2 c whole milk
4 oz. goat cheese, crumbled
1/4 cup fresh parsley - chopped
Methods:
1. Cook orzo according to box directions
2. Whisk together milk and goat cheese in saucepan over medium heat until combined. Bring mixture to a simmer and cook until slightly thick, 3 minutes.
3. Stir orzo into cheese and milk mixture.
4. Off heat stir in parsley and season with salt and pepper to taste.
Ingredients:
4 oz. orzo pasta
1/2 c whole milk
4 oz. goat cheese, crumbled
1/4 cup fresh parsley - chopped
Methods:
1. Cook orzo according to box directions
2. Whisk together milk and goat cheese in saucepan over medium heat until combined. Bring mixture to a simmer and cook until slightly thick, 3 minutes.
3. Stir orzo into cheese and milk mixture.
4. Off heat stir in parsley and season with salt and pepper to taste.
Summer Orzo pasta salad
This is Kevin creation is a light delicious pasta salad for the summer. We don't normally use measurements when we make this, because Kevin doesn't cook that way, so the ones below are a best guess. Normally if there aren't enough veggies we just add some more. You can really put in whatever summer veggies you love. The last time we made it we threw in some fresh corn and it was delicious. This is good with the grilled ratatouille recipe I posted earlier.
Ingredients:
1 box orzo
1 red pepper - chopped
1 cucumber - chopped
1 medium tomato - chopped
1 ear of corn - taken off the cob
1/4 cup kalamata olives - chop after measuring, we have used green olives as well but I prefer kalamata
2 stalks asparagus - chopped - when in season
1-2 TBS of olive oil
1-2 TBS of balsamic vinegar
salt and pepper to taste
Methods:
1. Cook the past according to box directions, drain, and cool with cold water.
2. Mix pasta with all of the veggies, add 1 TBS olive oil and balsamic to start and add more if needed
3. Salt n pepper to taste
Ingredients:
1 box orzo
1 red pepper - chopped
1 cucumber - chopped
1 medium tomato - chopped
1 ear of corn - taken off the cob
1/4 cup kalamata olives - chop after measuring, we have used green olives as well but I prefer kalamata
2 stalks asparagus - chopped - when in season
1-2 TBS of olive oil
1-2 TBS of balsamic vinegar
salt and pepper to taste
Methods:
1. Cook the past according to box directions, drain, and cool with cold water.
2. Mix pasta with all of the veggies, add 1 TBS olive oil and balsamic to start and add more if needed
3. Salt n pepper to taste
Grilled Ratatouile
This is a great healthy summer meal that is perfect for hot days when you do not want to heat up the kitchen. It comes from the Cuisine at home magazine which I can not recommend enough.
Ingredients:
You can sub in any veggies you prefer or have on hand, we used pipian squash instead of zucchini.
1 Japanese eggplant - halved lengthwise - you can use regular if that is all you've got
1 red bell pepper - seeded and quartered
1 red onion - cut into 1/2 inch thick rounds
1 tomato - halved and seeded
1/2 zucchini - cut lengthwise
1/2 yellow squash - cut lengthwise
3 TBS olive oil
2 tsp fresh chopped thyme - I used dried
2 tsp fresh lemon juice
1 tsp minced lemon zest
1. Preheat grill to medium.
2. Toss all of the veggies in 2TBS of olive oil and salt and pepper.
3. Grill vegetables covered until tender, ~ 3 minutes each side depending on how soft you like them. We prefer them with a little crunch left.
4. Chop all vegetables except for the tomato into bite size pieces and place in large bowl.
5. Puree tomato with 1 TBS olive oil, thyme, lemon juice and zest until smooth.
6. Toss the veggies in the tomato puree.
7. Salt and pepper to taste.
We served our veggies over a light summer orzo pasta salad and topped it all off with mozzarella cheese. The recipe suggest putting it on a creamy goat cheese orzo that I haven't tried yet.
Ingredients:
You can sub in any veggies you prefer or have on hand, we used pipian squash instead of zucchini.
1 Japanese eggplant - halved lengthwise - you can use regular if that is all you've got
1 red bell pepper - seeded and quartered
1 red onion - cut into 1/2 inch thick rounds
1 tomato - halved and seeded
1/2 zucchini - cut lengthwise
1/2 yellow squash - cut lengthwise
3 TBS olive oil
2 tsp fresh chopped thyme - I used dried
2 tsp fresh lemon juice
1 tsp minced lemon zest
1. Preheat grill to medium.
2. Toss all of the veggies in 2TBS of olive oil and salt and pepper.
3. Grill vegetables covered until tender, ~ 3 minutes each side depending on how soft you like them. We prefer them with a little crunch left.
4. Chop all vegetables except for the tomato into bite size pieces and place in large bowl.
5. Puree tomato with 1 TBS olive oil, thyme, lemon juice and zest until smooth.
6. Toss the veggies in the tomato puree.
7. Salt and pepper to taste.
We served our veggies over a light summer orzo pasta salad and topped it all off with mozzarella cheese. The recipe suggest putting it on a creamy goat cheese orzo that I haven't tried yet.
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