Not too little, not too much

Vegetables Bulgur Pilaf 10/19/2010

Yesterday, while reading  Yesim’s blog ( http://yesimstylekitchen.blogspot.com/2010/07/bulghur-pilaf-with-eggplant-etli-bulgur.html if you like Turkish cuisine you should pay her a visit) my mind took me back, years ago, to my first trip to Turkey. Back then I wasn’t paying so much attention to food (not that I do now) and tried for the first time bulgur, I still remember the dish bulgur piluvi. Tho the nut-like flavor, the taste, the feel were new to me I enjoyed it and asked for seconds. Years past and I got married and one day I cooked some bulgur for my husband (who’s the pickiest eater I’ve ever met) liked it too and since then every time I make bulgur or rice I have to make at least 4  servings  😛

Bulgur is a type of cracked wheat that has been steam-cooked and dried. Because of this, it does not require as much cooking time as other whole-wheat products. Bulgur is used for making tabbouleh (a well-known Middle East cuisine favorite), cereal, and pilaf. It is available in a variety of grinds, from fine to coarse or from #1 to #4.

 

 

Ingredients

1 1/2 cup bulgur

2 onions

2-3 tomatoes

1 potato

1-2 zucchini

chili pepper, mine was a habanero

3 cups stock

olive oil

dill, mint (fresh is possible)

salt, pepper

 

 

Directions

 

Heat a little oil in a heavy based pan and cook the onion and chili

 

 

Add the bulgur and diced potato, stir well and cook for 1 more minute.

 

Add 2 1/2cups of stock and tomatoes and simmer until almost all the stock has been absorbed.

 

Since I don’t like mushy zucchini I added them almost when the bulgur is done with another 1/2 cup stock.

 

Simmer for 3-5 more minutes,  add chopped dill and mint, remove from heat, cover and let rest for about 10 minutes.

 

Serve warm as a side or main dish.

 

 

 

Stuffed Delicata Squash with Barley Salad 10/09/2010

The other day when I was into town I bought 2 delicata squashes thinking what a flavorful soup I’m going to make out of them, but of course I changed my mind and today I decided and stuff them with some fall salad. So, browsing the internet I ran into some recipes more or less tempting. I picked something from each one and came up with my version with stuffed delicata, of course mostly based on what I already had in my pantry 😛

 

 

Ingredients

2 delicata squashes*

1/3 cup pearl barley

1 small apple

1 small carrot

2 green onions

parsley

pine nuts

dried cranberries

olive oil

salt and pepper

*my husband doesn’t like baked squash so I only baked one for me and Tiffany, my baby girl

 

 

Preheat the oven to 350°. Cut the squashes lengthwise and seed them. Brush the squash with olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes.
Meanwhile, in a small saucepan heat a little olive oil and fry the barley for 2-3 minutes.
Add 2/3 cup water, salt and pepper. Cover and cook over low heat until all the water is absorbed and the grains are tender. Leave it to cool slightly in the pan.
Toast the pine nuts, dice the carrot and apple, chop and onion and parsley and mix them all. Add your favorite dressing (in my case lemon juice and extra virgin olive oil) and toss well.
Add the cooled barley to the salad and mix.
When the squashes are cooked fill them with barley salad.
Serve immediately.
 

 
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