Archive for January, 2010

Bulgur with Roasted Eggplant and Peppers

January 4, 2010

This does not look pretty, but it tastes good.  I changed the spices to mint and dill because it was what I had and still middle eastern.  We definitely got our whole grains in for this meal.

Ingredients

  • 5  cups  (1-inch) cubed peeled eggplant (about 1 pound)
  • 3/4  teaspoon  salt, divided
  • 1 1/2  cups  chopped red bell pepper
  • 1 1/2  cups  chopped yellow bell pepper
  • 2  cups  chopped onion
  • 2  tablespoons  and 1/4 teaspoon olive oil, divided
  • Cooking spray
  • 1/4  teaspoon  freshly ground black pepper
  • 1  whole garlic head
  • 1  teaspoon  ground cumin
  • 1/2  teaspoon  ground turmeric
  • 1/4  teaspoon  ground ginger
  • 1  (15.75-ounce) can fat-free, less-sodium chicken broth
  • 1  cup  coarsely ground uncooked bulgur wheat
  • 2  tablespoons  chopped fresh parsley
  • 1  tablespoon  fresh lemon juice

Preparation

Preheat oven to 450°.

Place eggplant in a colander. Sprinkle with 1/2 teaspoon salt; toss. Let stand 20 minutes. Drain and pat dry with paper towels. Combine eggplant, bell peppers, onion, and 1 tablespoon oil in a large bowl; toss well. Spread eggplant mixture evenly in a jelly-roll pan coated with cooking spray; sprinkle with 1/4 teaspoon salt and black pepper.

Remove white, papery skin from garlic head (do not peel or separate the cloves). Cut off top 1/4 inch of garlic head using a serrated knife; discard top. Rub 1/4 teaspoon oil over bottom portion of garlic head. Add garlic head, cut side up, to eggplant mixture. Bake at 450° for 40 minutes or until vegetables are browned, stirring occasionally.

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add cumin, turmeric, ginger, and chicken broth. Bring to a boil. Stir in bulgur; cover, reduce heat, and simmer over medium-low heat 20 minutes or until liquid is absorbed.

Remove garlic from eggplant mixture. Separate cloves; squeeze to extract garlic pulp. Discard skins. Stir garlic pulp, eggplant mixture, parsley, and lemon juice into bulgur mixture.

Advertisements

Rice Corn Cakes with Black Beans

January 2, 2010

I can’t remember where I got this recipe.  It has been in my file for a long time because it looked like it would be great for leftovers.  We tried it tonight and loved it.  The rice was leftover so I just put all of the ingredients in a frying pan to heat them up for a few minutes.  I also realized that we didn’t have black beans when it was too late and just used red beans.  We will be eating this often.
1 cup brown rice
6 scallions, trimmed and sliced
2 teaspoons minced garlic
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves, crushed
1 cup frozen sweet white corn
1 cup fresh whole-wheat breadcrumbs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 large eggs
4 teaspoons extra-virgin olive oil, divided
1 15-ounce can black beans, rinsed
1 cup tomato salsa, mild, medium or hot

Cook rice with the amount of water called for in the package directions, adding scallions, garlic and thyme to the water. Remove from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for about 5 minutes to cool slightly.

Whisk eggs in a large bowl until frothy. Add the rice mixture and mash with a potato masher until the mixture holds together (it will be fairly soft), about 1 minute. Shape the mixture into 8 patties.

Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Carefully transfer 4 patties to the pan with a spatula and cook until browned and crispy, about 3 minutes per side. Transfer to a plate; cover to keep warm. Wipe out the pan with a paper towel, add the remaining 2 teaspoons oil and repeat with the remaining 4 patties.

Meanwhile, combine beans and salsa in a small saucepan and cook over medium-high heat, stirring occasionally, until hot, about 5 minutes. To serve, divide the beans among 4 plates and top with 2 patties each. Garnish with sour cream and cilantro.

Brussels Sprouts in Mustard Sauce

January 2, 2010

Ingredients

  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 (14.5 ounce) can chicken broth
  • 1 pound Brussels sprouts
  • 2 teaspoons prepared Dijon-style mustard
  • 2 teaspoons lemon juice

Directions

  1. Dissolve cornstarch in 1/4 cup water, and set aside.
  2. In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.
  3. Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.