Friday, April 27, 2012

Bulgur, Arugula and Cannellini Salad

Tonight's dinner was pre-seasoned chicken thighs from HEB and a Bulgur, Arugula and Cannellini salad, courtesy of my FAVORITE cookbook, Veganomicon: The Ultimate Vegan Cookbook.


1 c. bulgur
2 c. cremini mushrooms, thinly sliced
1 – 2 c. arugula leaves
1 can cannellini (white) beans, drained & rinsed
1 red onion, finely diced
1/4 c. olive oil
1/4 c. red wine vinegar
1/8 c. balsamic vinegar
2 garlic cloves, minced
1 tsp. paprika
1/2 tsp. dried oregano
salt and pepper
Boil 1 1/2 cups of water and pour over bulgur in small pot, cover and let it sit for 30 minutes.
Mix & whisk dressing ingredients. Add beans, onion, & mushrooms to marinate.Toss the bulgur into the the marinated ingredients. Add the arugula leaves and mix.
Chill the salad or serve it at room temperature. The longer the salad rests the more the flavors will be incorporated.
I have to say that this dish is DELICIOUS. Very flavorful and filling and an excellent meatless option. I did not care for the arugula leaves in the mix, but the bulgur mix could stand on its own as a dish. Definitely will be making this for my family again!!

Wednesday, April 25, 2012

Bacon Wrapped Pork Cubes, Saffron-Garlic Rice and Green Beans

Monday's meal consisted of pork, rice and Bulgur and green beans.

The rice recipe came from one of my most favorite cookbooks, Veganomicon, page 119- Saffron-Garlic Rice.

Prepare rice normally but place a vegetable bouillon cube in the water for flavor. When finished, add 5 cloves minced garlic, pinch of saffron leaves, sauteed softened onions, pinch of coriander, salt and pepper. I added a cup of Bulgur to the mix.

I can't say I was completely sold on the flavors of this rice dish. My husband and I didn't like the coriander taste. In retrospect, it needed a citrus flavor like lime to perk it up.

Our pork dish was extremely simple and very tasty. I cubed two large pork chops, wrapped each cube in bacon and covered with dry onions and balsamic vinegar. They were baked in the oven for 40 minutes at 350. My little "never-eats-meat" toddler and my husband devoured them. They were delicious.

Green beans were steamed and tossed with a little S&P and red wine vinegar.

Toddler loved it as you can see. :)