Today I bring you two homely little recipes. Nothing fancy, nothing flashy. Totally old-school, back-to-basics food. With a tiny little twist.
First up: Bulgur
Bulgur (Burgul in Hebrew) is a form of cracked whole wheat most often associated with taboulleh, that Mid Eastern salad-grain mix. It’s got more fiber and protein than rice and a lower glycemic index. It’s fast to prepare and cooks up light and nubly and satisfying. Here I paired this Old World Grain with some New World spices and veggies for a tasty combo.
South of the Border Bulgur
1 T avocado oil
1 onion, minced
2 stalks celery, minced
1 red or yellow pepper, chopped finely
1 cup bulgur
1-2 teaspoons chili powder
1 tsp cumin
2 1/4 cups water
salt and pepper to taste
Avocado and tomato slices to garnish
Saute the vegetables in the oil on medium-low for 5 minutes. Add the bulgur and continue to cook, stirring 3 more minutes until the bulgur is toasted and giving off a delicious aroma. Add the spices and stir to coat. Add the water, raise the heat to high and bring to a boil. Lower heat to simmer, cover and cook 15-20 minutes until liquid is absorbed. Fluff bulgur with a fork and serve garnished with avocado and tomato slices.
Next is good old applesauce. I don’t know about you, but I have a hard time eating fresh fruit in the cold of winter. Yes, it’s pathetic that I think 66F (todays temp) is the cold of winter, but hey, I got real soft, real quick. I’m sitting here in a wool sweater, with a scarf around my neck and thinking “No way can I eat that cold, crunchy apple.”
So I cooked it instead!
4 apples, peeled and quartered (I used Granny Smith)
juice of 1/2 lemon
1 cinnamon stick
1 1/2 cups water
1 cup strawberries, cleaned, hulled and diced
Cook the apples, lemon juice, water and cinnamon in a covered pot on the stove for 20 minutes over low heat. Remove the cinnamon stick. Toss the apples and any remaining liquid into a blender or food mill, add the strawberries and blend until smooth to your tastes. Eat warm or eat cold and don’t forget to wear your scarf!