Bulgur Chickpea Salad
![Picture](/uploads/1/4/6/0/14604626/6651680.jpg)
Ingredients
1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
Salt to taste
Gground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots
Directions
In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.
Vegetarian Kofta Kabobs
![Picture](/uploads/1/4/6/0/14604626/2532834.jpg)
Ingredients
1 cup bulgur
2 cups vegetable broth or stock
1 (18.75 ounce) can adzuki beans
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons chopped fresh cilantro
2 teaspoons hot pepper sauce
1 egg, beaten
1 cup stale whole wheat bread cubes
1 cup skim milk
salt and freshly ground black pepper to taste
1 tablespoon olive oil
8 (12-inch) skewers
Directions
Combine the bulgur wheat and vegetable stock in a saucepan. Bring to a boil, then simmer for about 10 minutes, or until liquid has been absorbed. Set aside to cool.
Meanwhile, in a large bowl, combine the adzuki beans, 2 tablespoons of olive oil, onion, garlic, cumin, coriander, cilantro, hot sauce, and the egg. Mash with a potato masher or sturdy whisk until fairly smooth. Soak the bread in milk, then squeeze out the excess; add to the bean mixture along with the bulgur. Mix using your hands until everything is well blended. Cover, and refrigerate for 1 hour, or until firm.
Preheat the oven to 425 degrees F (220 degrees C).
Wet your hands, and form the kofta into 32 oval shapes. Press onto skewers four at a time. Brush with remaining olive oil. Place on a baking sheet or broiling pan.
Bake for 10 to 15 minutes in the preheated oven. Turn over, brush again with oil, and continue baking for 5 to 10 minutes, until crispy.
Kasha
![Picture](/uploads/1/4/6/0/14604626/9777979.jpg)
Ingredients
1/2 pound ground beef
2 stalks celery, chopped
2 green onions, chopped
1 cup diced tomato
2 cups beef broth
1 cup bulgur (cracked wheat), uncooked
Salt to taste
1 pinch cayenne pepper, or to taste
Directions
Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.
Middle Eastern Kibbeh
![Picture](/uploads/1/4/6/0/14604626/1933975.jpg)
Ingredients
2/3 cup medium coarse bulgur
1 cup fresh mint leaves
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds lean ground lamb
3 tablespoons olive oil
Directions
Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.
Tabbouleh III
![Picture](/uploads/1/4/6/0/14604626/1695831.jpg)
Ingredients
1 cup bulgur
3 tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 green onions, chopped
3 cloves garlic, minced
1 cup chopped fresh parsley
1/3 cup fresh mint leaves
2 teaspoons salt
1/2 cup lemon juice
2/3 cup olive oil
Directions
Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.
Brown Rice and Black Bean Casserole
![Picture](/uploads/1/4/6/0/14604626/1300708.jpg)
Ingredients
1/3 cup brown rice
1 cup vegetable broth
1 tablespoon olive oil
1/3 cup diced onion
1 medium zucchini, thinly sliced
2 cooked skinless boneless chicken breast halves, chopped
1/2 cup sliced mushrooms
1/2 teaspoon cumin
Salt to taste
Ground cayenne pepper to taste
1 (15 ounce) can black beans, drained
1 (4 ounce) can diced green chile peppers, drained
1/3 cup shredded carrots
2 cups shredded Swiss cheese
Directions
Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
Curried Brown Rice
![Picture](/uploads/1/4/6/0/14604626/2991753.jpg)
Ingredients
1 tablespoon grapeseed oil
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 cup brown basmati rice
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon cumin seeds
2 cups vegetable broth
1/2 teaspoon kosher salt
Directions
Heat grapeseed oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Continue to cook and stir until rice is toasted, 1 to 2 minutes more.
Hour broth into rice mixture and season with salt; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.
Garlic Chicken Fried Brown Rice
![Picture](/uploads/1/4/6/0/14604626/9165246.jpg)
Ingredients
2 tablespoons vegetable oil, divided
8 ounces skinless, boneless chicken breast, cut into strips
1/2 red bell pepper, chopped
1/2 cup green onion, chopped
4 cloves garlic, minced
3 cups cooked brown rice
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 cup frozen peas, thawed
Directions
Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.
Tomato Barley Soup
![Picture](/uploads/1/4/6/0/14604626/8431576.jpg)
Ingredients
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 teaspoons minced garlic
2 tablespoons vegetable oil
2 1/2 cups water
2 tomatoes, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (10.75 ounce) can chicken broth
1/4 cup uncooked barley
1/8 teaspoon ground black pepper
Directions
In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.
Byrdhouse Mushroom Barley Pilaf
![Picture](/uploads/1/4/6/0/14604626/7541147.jpg)
Ingredients
1/4 cup butter
3 cloves garlic, pressed
1 small onion, minced
2 cups sliced mushrooms
1/2 cup dry sherry
2 (13.75 ounce) cans chicken broth
1 cup pearl barley
2 teaspoons dried basil, or to taste
Salt and pepper to taste
2 tablespoons chopped fresh parsley
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in an oven safe large pot or Dutch oven over medium heat. Stir in garlic and onion, and cook, stirring occasionally until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms, and cook until the mushrooms have softened and released their liquid, about 5 minutes more. Stir in the sherry, and simmer for 1 minute. Add the chicken broth, barley, and basil; bring to a boil over high heat. Season to taste with salt and pepper, and boil for 5 minutes.
Cover the Dutch oven, and place into the preheated oven. Bake until the barley is tender, 45 minutes to 1 hour. Stir in chopped parsley before serving.
Sausage Barley Soup
![Picture](/uploads/1/4/6/0/14604626/2966289.jpg)
Ingredients
1 pound Italian sausage
1/2 cup diced onion
1 tablespoon minced garlic
1/2 teaspoon Italian seasoning
1 (48 fluid ounce) can chicken broth
1 large carrot, sliced
1 (10 ounce) package frozen chopped spinach
1/4 cup uncooked pearl barley
Directions
In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
Cover, and cook 4 hours on High or 6 to 8 hours on Low.
Barley Bake
![Picture](/uploads/1/4/6/0/14604626/9946454.jpg)
Ingredients
1/4 cup butter
1 medium onion, diced
1 cup uncooked pearl barley
1/2 cup pine nuts
2 green onions, thinly sliced
1/2 cup sliced fresh mushrooms
1/2 cup chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
2 (14.5 ounce) cans vegetable broth
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.
Beef Barley Vegetable Soup
![Picture](/uploads/1/4/6/0/14604626/9626625.jpg)
Ingredients
1 (3 pound) beef chuck roast
1/2 cup barley
1 bay leaf
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
Salt to taste
Ground black pepper to taste
Directions
In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
Bhindi Masala
![Picture](/uploads/1/4/6/0/14604626/6141524.jpg)
Ingredients
200 g bhindi, cut into 1 - inch pieces
1/2 teaspoon ajwain ( caraway seeds )
A pinch of asafoetida ( hing )
1/2 teaspoon kalonji ( onion seeds )
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
2 tablespoon fennel powder
1 teaspoon fenugreek seeds
1 teaspoon dry mango powder
2 tablespoon mustard oil
Salt to taste
Procedure
1) Heat oil in a pan and add ajwain, asafoetida and the fenugreek seeds.
2) Fry for a minute and then add the bhindi pieces, salt, turmeric and the dry mango powder.
3) Cook covered on a low heat till the bhindi is half cooked.
4) Mix in rest of the spices.
5) Cook for some more time till the moisture evaporates.
Read more: http://preetyskitchen.blogspot.com/2009/11/bhindi-masala.html#ixzz2IPTInf00
New York Cheesecake
![Picture](/uploads/1/4/6/0/14604626/166267.jpg)
This is one of the best New York Cheesecakes that I have ever tasted! Plus, you can get creative with the toppings and impress your guests with a delectable dessert!
Prep Time: 10 minutes
Total Time: 1 hour
1 and 1/2 cups granulated sugar
1/4 cup corn starch
4 packages of 8 ounce cream cheese
1 teaspoon pure vanilla
2 large eggs
Preheat oven to 350 Degrees F.
Spray spring form 9 or 10 inch round pan with Pam. Mix sugar and softened cream cheese, cornstarch, vanilla and eggs until smooth and creamy. Pour into sprayed spring form pan. Bake for 45 minutes.(Center will be firm) Use a toothpick to see if it comes out clean. Let cheesecake cool before removing spring form pan. This cheesecake when baked, makes its own crust!
You can add a glaze with strawberries, raspberries, etc. I have also used chocolate, caramel and pecans to make it a "Turtle" cheesecake. Just use your imagination here. This cheesecake is excellent plain without added toppings and so easy to make. It will be a hit at any occasion.
Note: Turn the oven off 5 minutes before the cake is done and allow the heat from the oven to finish the baking process. That will keep the cheesecake from cracking.