Category Archives: Home Cooking

Finish Each Other’s

Warm Bulgur Wheat Salad

Bulgur Wheat Salad

I’m trying to get back on track with blogging, but I’m not going to lie – things have been a little rough lately and it has been hard finding the time to develop/test new recipes.  Fingers crossed things will start to get a little easier, and thankfully summer is approaching so soon cooking will switch over to the grill which is the realm of my amazing husband :-) The theory with that being I can prep, marinate, coordinate the effort and then write the post while he works magic on our indoor brick oven.   Thankfully my funk is not extending over to cooking in general, so blog challenges such as Secret Recipe Club and Random Recipes have been insuring that we are eating more than just pasta – and today’s A-Themed Random Recipe introduced me to an entirely new member of the grain family.   When I told Joe tonight’s dinner was going to feature Bulgar Wheat his reaction was to ask me if he liked bulgar wheat, at which point  I had to admit that I had yet to make or even eat bulgar wheat and thus had no idea.  I also reminded him that we had some leftover matzoh just in case this was a total failure, as well as the ingredients to make matzoh pizza, so with a back up plan in place I opened up Madhur Jaffrey’s World Vegetarian cookbook and turned to my “A” recipe: Tabbouleh, a Salad Made with Bulgar and Arugula.   I made a few seasonal changes, and also prepped the bulgur per the ingredients on the bulk food bag (Wegmans FTW) as I somehow missed that the original recipe calls for 2 hours of soaking, and that’s the quick version!

Tabbouleh

Serves: Serves 4-5

Ingredients

  • 2 cups water
  • 1 cup bulgur wheat
  • 1 pint cherry tomatoes, halved
  • 2 cups arugula, well chopped
  • 8 scallions, cut about 3/4 of the way in to the green
  • 1/2 cup golden raisins
  • 1/4 cup olive oil
  • fresh ground pepper

Instructions

  1. Bring 2 cups of water to a boil, then stir in the bulgur. Allow to reboil then remove from heat, and cover for about 20 minutes.
  2. Fluff the bulgar and then stir in the remaining ingredients. Rest for 5 minutes and then give a quick mix and Serve!
http://www.dancingveggies.com/blog/2014/04/finish-each.html

Thanks Dom and AlphaBakes (Ros and Caroline) for an A+ experience!  For those that haven’t yet picked up this international buffet of vegetarian recipes I can not recommend it enough as this book is probably the most used of all my cookbooks – and it shows.

My Baby

So I wrote a guest post for a mommy blog that has nothing to do with food (vegetarian or otherwise) but if anyone is interested to know what has been going on in real life please check out the awesome Sheena B’s blog: http://externalheartbeat.blogspot.com/

I’m also working on a few recipes and should  have one up later this morning!!!

Felt Like Springtime

Sweet Potato Falafels

with Garlic Hummus

Sweet Potato Falafel

Welcome to March’s Secret Recipe Club Post!  It’s a little strange how excited I get when I find out what blog I’ve been assigned, and this month was no different.  This month I was given Isabelle’s Crumb Blog and I was hooked from the moment I saw her intro.  This ”coffee-chugging, booty-shaking, bargain-shopping, cookbook-collecting, photo-snapping, trucker-swearing, farmers-market-loving self-taught cook with a Mister and two cats to feed” chick has a blog chock full of recipes, for which I can overlook her being a cat person.  I want to say I pinned close to 30 recipes are my first go thru, before finally narrowing things down to the top 5.  In the end it became a battle between Saag Paneer and Sweet Potato Falafels, with the inability to find any paneer being the deciding factor.  I loved that the falafel recipe was really three recipes in one, though in the end I only did two of the three.  I have attempted, and failed, at making falafels before but these held together amazingly well making it super easy to fry them up.

Sweet Potato Falafel

Serves: Yields 12 Falafels

Ingredients

  • 2 cloves garlic, minced
  • 1 can (19 oz) chickpeas, rinsed and thoroughly drained
  • 1 cup mashed sweet potato
  • ¼ cup panko bread crumbs
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme
  • 1 tsp ground cumin
  • 1?2 tsp chili flakes
  • ¼ tsp salt
  • 2 tbsp vegetable oil

Instructions

  1. Place the garlic, chickpeas, sweat potato, bread crumbs, and herbs in a food processor or blender. Process until almost pureed and then form walnut sized balls then place on plate and cover in plastic wrap. Place in fridge for at least 30 minutes.
  2. Heat oil in a deep frying pan until 375 degrees. Remove the falafels from the fridge and use a slotted spoon to place in the hot oil. Cook for 3-5 minutes on each side, using the spoon to gently flip them.
  3. Set aside finished falafels on a cookie sheet covered in a paper towels.
  4. Allow to cool and enjoy
http://www.dancingveggies.com/blog/2014/03/felt-like-springtime.html

Garlic Hummus

Serves: Yields 1/2 cup Garlic Hummus

Ingredients

  • 1 can (19 ounce) chickpeas, well rinsed but reserving 1 tbsp of liquid
  • 2 tbsp tahini
  • 4 cloves garlic, chopped
  • ½ tsp paprika
  • ½ tsp salt

Instructions

  1. Place everything in a blender and puree until smooth. Place in fridge, well covered, until time to use.
  2. Serve with the cooked falafels, either as a dip or as part of a falafel sandwich and Enjoy!
http://www.dancingveggies.com/blog/2014/03/felt-like-springtime.html

I served these without the pita per husband’s request along with some vinegar carrots, cucumber, greek yogurt, and (of course) the garlic hummus from the original post.   They were delicious and as a bonus heated up rather well the next day for lunch!  Needless to say another awesome recipe thanks to SRC.

Been Waiting

Poached Cinnamon Caramel Apples

Poached Apples

Poaching is nothing to new to me, at least not anymore.  Which is why when I first saw poaching as the theme for /52weeksofcooking I really wasn’t that worried.  Until I tried to figure out something to poach that: 1) was vegetarian and 2) I hadn’t poached before.  This eliminated a fair amount of things, so I started checking out my cook books to see if any of them could offer insight.  In doing so I found more than a few recipes for poached pears, which I’m not a fan of, but realized I could use that same concept on apples.  Unsure of how they would turn out I grabbed three varieties at the store: granny smith, honeycrisps, and pink ladies – figuring I would test them all and see what worked the best.

Been Waiting

Serves 2-4

Ingredients

  • 2 Pink Lady Apples (or Granny Smith), cored and sliced
  • 1 cup water
  • 1/2 tsp vanilla extract
  • 1 tbsp caramel syrup (I used torani)
  • 1/4 cup brown sugar
  • 1 cinnamon stick

Instructions

  1. Add all ingredients to a large pot and bring the liquid to a low simmer. Cook for 20 minutes, or until the flesh of the apple is soft.
  2. Remove the apples using a slotted spoon (or pasta scoop) and place over (or in) your desired meal.
  3. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/02/been-waiting.html

In the end the pink ladies won for me – the skin stayed crisp while the flesh was moist and delicious.  Plus it still had the same tart/sweet contrast as the granny smiths, which become all soft.  The honeycrisps were just a disaster, falling apart in the pan and having to be skimmed out…which was a total pain. I served the pink ladies over oatmeal (pictured), while the granny smiths topped a mini-dutch baby.

Faith in Love

Vanilla Ricotta Bread

Vanilla Ricotta Bread

Following behind again with /52weeksofcooking but only one week behind so that’s not tooooo horrible – right?  Anyway, last week the theme for /52weeks was (is?) vanilla!  Simple enough ingredient but of course I couldn’t do something simple, I had to think of something non-dessert.  Which is why I’m a week late with posting this deliciously amazing Vanilla Ricotta Bread.  While I debated going full savory with vanilla, and also debated going crafty with vanilla (bad idea), in the end I decided to go with something somewhat familiar in order to lessen the odds of full failure.   I had made a ricotta bread a few months ago, pre-move, but it was just a bit blah.  I had expected the ricotta bread to have a sweetness to it, nothing as crazy as ricotta cookies – but maybe somewhat close.  Which led me to the awesome decision to add vanilla extract to the bread, and it worked!

Faith in Love

Serves: Yields 1 Medium Loaf

Serves 12-14

Ingredients

  • 2 1/4 cups flour
  • 1 tsp salt
  • 2 1/2 tbsp white sugar
  • 1 cup ricotta
  • 1/3 cup milk
  • 1 tbsp unsalted butter/margarine
  • 1 egg
  • 2 tbsp vanilla extract
  • 1 1/2 tsp yeast

Instructions

  1. Add ingredients to bread machine in specified order - for mine all dry ingredients (but yeast) go first followed by the liquid ingredients.
  2. Add yeast to bread machine's yeast container, or directly to the mixture.
  3. Set bread machine to standard and if you have the option set loaf to medium.
  4. Allow to cool for at least 30 minute before attempting to cut as bread is very fluffy.
http://www.dancingveggies.com/blog/2014/02/faith-in-love.html

This bread was fantastic fresh, awesome toasted with butter and jam, and scrumptious with nutella.