Bulgur Pilaf with Garden Fresh Tomatoes and Peppers

This recipe combines Bulgur's wonderful nutty flavor and light texture with fresh tomatoes and peppers. And gives you a soul-satisfying yet very healthy summer time meal.  

Ingredients:
1 cup coarse bulgur
2 tablespoons olive or canola oil
1 medium onion, petite diced
2 tomatoes,petite diced
2 banana peppers, pablono or any fresh pepper, diced
1 tablespoon tomato paste
1 1/2 cup water
Salt, pepper to taste

Directions:

1. Heat the oil over medium-high heat. Add onions and saute, stirring occasionally, until translucent then  add peppers and stir until soft.

2. Add tomato paste and stir for a minute and add tomatoes when tomatoes are cooked add bulgur, salt and water; stir to combine.

3. Cook covered until most of the liquid is absorbed.  Keep simmering on low heat until liquid has evaporated and bulgur is tender, for about 15 minutes. Remove from heat and place a paper towel between the pot and the cover and let it seat for 10 min. before serving.

This recipe is my first submission to Blogger Secret Ingredient event, featuring bulgur, hosted by Healthy Exposures.

Celeriac and Sweet Potatoes in Olive Oil? Refreshing!

This is my diversified version of a classic Turkish olive oil dish, celery root in olive oil. Although it is best in the fall and can be found all winter, I can't resist buying celeriac even when it is out of season. Since all Turkish olive oil dishes are served cold, they are great for summer, and this dish is no exception. It is very light, and tasty. The classic version of this dish does not include sweet potatoes. I wasn't sure what to expect but the end result turned out much better than I hoped! Tanginess of fresh orange juice and peas with the sweetness of carrots and potatoes combined with nuttiness of the celeriac just one word refreshing! 

Ingredients:

1 medium size celery root (Usually, a 1 pound celeriac will yield about two cups once peeled and sliced or grated)

1 pound frozen mixed peas and carrots ( or 1/2 pound green peas and 2 medium carrots, petite diced)

1 big onion, diced

1 large sweet potato, peeled

1 potato, peeled

1 cup orange juice (try to use fresh if you can)

Juice of a half lemon

1/3 cup extra virgin olive oil

1 1/2 tbsp sugar

salt

1 bunch dill, chopped

1 cup water

Serves 6

Directions:

1. Brush the celeriac under cold water, since it may still have bits of soil stuck between the roots.

2. Peel and cut the celery root in half inch rounds and place immediately in a bowl of iced water with the lemon juice added since the peeled celery root darkens pretty fast.

3. Cut the potato and sweet potato in half inch rounds, set aside.

4. Heat  two tbs oil in a pan and saute the onion until translucent for about 3 min. Remove the onion.

5. In a broad pot heat the rest of the olive oil and place the celeriac and potato rounds.Put the onions on top.

6.Add peas and carrots, sugar, salt, orange juice, 1 cup water and cook on a low heat for 30-35 minutes.
7.Let cool in the pot with the lid on. Garnish with fresh dill and enjoy!

Grilled miso chicken (tori misoyaki) with Sauteed Broccoli Rabe

Miso (pronounced MEE-so) may be one of the World's Healthiest Foods you haven't tried, but it's easy to boost your nutrition by incorporating this health-promoting flavor-enhancer into your meals. WholeFoods

Miso has a sweet, salty base and, it eliminates the need to add salt while adding a complex, rich flavor to this dish. 

Ingredients:

2 tablespoons light low sodium soy sauce (usukuchi shoyu)
2 tablespoons sake (optional)
2 tablespoons mirin (you can also use rice vinegar)
2 tablespoons light miso
2 green onions, crushed and slivered
1 teaspoon minced ginger root
1 garlic clove, minced
2 boneless chicken breast, (skin intact optional)
1 tablespoon seven-spice powder (optional)
 

Key to Delicious Miso Chicken: Before you start cooking, check the saltiness of the miso you are using. If it is a very salty type, you will want to cut down on the amount of miso. Taste your miso - if it’s mild enough that you can probably eat it as-is, then use the amount specified. If it’s too salty, cut down on the amount.

Directions:

1. Blend soy sauce, sake mirin, miso, green onions, ginger root and garlic in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or refrigerate overnight, turning several times.

2. Preheat a hibichi, portable tabletop grill or charcoal grill. (You can also broil the chicken) Shake marinade off chicken; pat dry. Place skin-down on hot grill. Grill 4 to 5 minutes. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside. When chicken is done, sprinkle with sesame seeds and spice mixture.

Recipe is adapted from Japanese Cooking for the American Table by Susan Fuller Slack

Sauteed Broccoli Rabe

Ingredients:
2 pounds broccoli rabe, trimmed and rinsed
2 tablespoons olive oil
2 cloves minced garlic
1 teaspoon red pepper flakes
Salt and pepper
1 lemon, zested
2 tablespoons grated Parmesan Cheese (optional)
Anchoives (optional)

Directions:

Bring a large pot of salted water to a boil. Drop broccoli rabe into boiling water for 1 to 3 minutes until tender and bright green. Drain well in a colander and set aside. Don't skip the blanching step or the rabe will be quite bitter.

In a large sauté pan heat olive oil over medium heat. Add the garlic and red pepper flakes, sauté for 30 seconds. Do not allow the garlic to brown. (You can also sautee anchovies, and mash into paste). Add the broccoli rabe and heat through. Season with salt and pepper. Top with the lemon zest and Parmesan cheese. Serve immediately.

Roasted Asparagus with Tangerine Dressing

Simple, fresh and delicious. I served it as a side with miso glazed salmon and the combination was great. This would be a great dish for entertaining, especially since you can do it ahead of time. You can also grill the asparagus. Just be careful not to over cook the asparagus. Thinner asparagus cooks faster than thicker asparagus.

Ingredients:
1 pound asparagus, trimmed
1 teaspoon olive oil (preferably extra-virgin)
2 large tangerines or small oranges
1/3 cup fresh tangerine juice or orange juice
2 teaspoons rice vinegar
1 1/2 teaspoons oriental sesame oil
1 1/2 teaspoons grated tangerine peel or orange peel
1 garlic clove, pressed
3/4 teaspoon minced peeled fresh ginger
2 tablespoons finely chopped green onion tops
2 tablespoons finely chopped dry-roasted peanuts ( I used sliced almonds)

Directions:

1. Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. (Soaking them first keeps them from drying out)

2. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.

3. Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus.

4.  Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts (or almonds) and serve.

Recipe is adapted from Epicurious, http://www.epicurious.com/recipes/food/views/Roasted-Asparagus-Salad-with-Tangerine-Dressing-101393#ixzz0nfdPRFg7

Bulgur Pilaf with Lentils and Sun Dried Tomatoes (Mercimekli Bulgur Pilavi)

Two fiber all stars: Green Lentils and Bulgur, together they create a palate pleasing, healthy meal. This is a great recipe if you want to boost your fiber intake.

Ingredients:

• 1/4 cup or 3 tbs olive oil

• 1 big or 2 medium onion, diced

• 5-6 pieces dried tomatoes, roughly chopped

• 4-5 dried pepper (any variety can be used)

•1 tablespoon tomato paste

•1 cup bulgur

•1 cup green lentils

•2 cups boiling water

•1.5 teaspoon salt

Directions:

1. Wash the lentils and put them in a pot, add just enough water to cover the lentils and cook until they are halfway cooked. Set aside.

2. Heat the oil in a different pan, add the onion and saute until the onions are translucent.

3. Stir in tomatoes and peppers and saute for 3 min.

4. Add the tomato paste and stir.

5. Stir in the lentils and bulgur. Add 2 cups of boiling water and salt.

6. Cook until all the water is absorbed.

This recipe is my second submission for My Legume Love Affair - which is back at home this month at, The Well-Seasoned Cook.

Ancient grain for modern times - Bulgur Pilaf with Capellini Corti (Tel Sehriyeli Bulgur Pilavi)

"No whole grain is more versatile, economical, quick cooking and savory than this toasty sibling of cracked wheat. You can like brown rice or steel-cut oats, but with bulgur you can fall in love." Ancient grain for modern times January 14, 2009 By Janet Fletcher, Chronicle Staff Writer

This easy to cook pilaf has a light, nutty flavor. It is a great healthy side dish especially if you are pressed with time. Bulgur is more nutritious than rice and couscous, because it contains more fiber and more vitamins and minerals and has a lower glycemic index than white rice or couscous.

Ingredients:
1 cup of coarse bulgur (washed)
2 cups of boiling water
1/2 cup of Capellini Corti or Orzo
2 tbs of butter or canola oil
1/4 tsp of black pepper
salt

Directions:

1. Heat the oil/butter and add cappellini stir frequently until the color changes to light brown.

2. Add the bulgur and water.

3. Turn the heat down to low when the water boils. Cook until the water is absorbed and bulgur is tender, stirring occasionally

4. For best results place a paper towel between the pot and the lid, let it sit for 5 to 10 min. before serving.

Borlotti Beans (Barbunya Pilaki)

Very popular side dish in Turkey, I especially like it the next day. You can use the leftovers for lunch in a whole wheat wrap with mixed greens, it is very satisfying and nutrious yet keeps your blood sugar steady.

Borlotti beans, also known as roman beans or romano beans (not to be confused with Italian flat beans, a green bean also called "romano bean"), are a variety of cranberry bean bred in Italy to have a thicker skin. It is very popular in Italian, Portuguese and Turkish cuisine. Pinto beans look the same as cranberry and borlotti beans, but differ in taste. Pilaki is a style of Turkish meze and may refer to several dishes that are cooked in a sauce made out of onion, garlic, carrot, tomato or tomato paste, sugar, and olive oil. Beans prepared in this style (fasulye pilaki, with white beans, or barbunya pilaki, with borlotti beans) are served cold, garnished with parsley and slices of lemon. In Greek cuisine, this style is known as plaki. (Reference courtesy Wikipedia)

Borlotti beans are very delicious when they are fresh but it is almost impossible to find them fresh here in States. Dry beans are available year around and they also provide good texture. If you can't find them you can use pinto beans the taste will be different but still delicious. If you are pressed with time you can use canned pinto or roman beans for a quick delicious side dish.

Ingredients:

1 cup dried borlotti beans

1 medium onion diced

1/3 cup olive oil

1 carrot

1 tablespoon tomato paste

1 can diced tomatoes or 1 big fresh tomatoes

1 teaspoon sugar

1 1/2 cup hot water

salt

lemon and parsley for garnish

Optinal Ingredients:

1 small potato petite diced

1 clove garlic

1 green banana pepper

Directions:

1. If you are using dry beans soak them overnight and change the water before boiling.

2. Boil the beans until soft.

3. In a seperate pot saute the onions in olive oil, (garlic optional)

4. Add carrots (if you are using you can add the green peppers) and saute until soft

5. Add tomato paste (add the potatoes/optional)

6. Add the beans and tomatoes stir for 3 min.

7. Add salt, sugar, and water.

8. Turn down the heat and cook for 45 min.

9. Garnish with parsley and enjoy with a squeeze of lemon on top