Squash with Bulgar Pilaf 2/28

This dish is my tastiest new discovery this year!  It is packed with flavor and is the perfect dish to warm you up on a cold night.

Squash with Bulgar Pilaf

Cooking time: About 45 minutes, maybe less
Makes about 2 quarts (12 Servings)
This will freeze very nicely - make it once and serve it twice!

$0.77 per serving: Vegan (omit yogurt topping and use olive oil)
$0.90 per serving: Vegetarian
$0.90 per serving: Gluten-free (replace bulgar with rice)

For purely organic incredients, add 25 cents per serving.

• 1 large butternut squash or equivalently sized pumpkin
• 1 1/2 cups chopped onions plus 3 medium onions, thinly sliced
• 2 tablespoons unsalted butter or olive oil plus 1/4 cup olive oil
• 1 fresh New Mexico chili, seeded and finely diced (about 1/3 cup)*
• 3/4 pounds cherry tomatoes (or a 14.5 ounce can diced tomatoes)
• 2 teaspoons dried red pepper flakes
• Salt, to taste
• Fresh ground black pepper, to taste
• 2 cups vegetable stock
• 1 3/4 cups bulgar wheat (for gluten-free, use rice instead)
• 3 cups plain yogurt, drained to 2 cups* (omit for vegan)
• 1 1/2 teaspoon crushed garlic

Peel the squash/pumpkin and cut the flesh into 1-inch chunks.  You should have about 2 quarts (8 cups).  This can be done ahead to save time (I pumpkin that I had roasted and frozen in the fall).

In a deep skillet, heat 4 tablespoons olive oil over medium heat.  Add the 3 sliced onions (reserve the copped onions for later) and saute until golden and crisp (about 8-10 minutes).  Drain and set aside.

In the same skillet, add 2 tablespoons butter or olive oil and the chopped onions.  Stir to coat.  "Sweat" the onions over medium-high heat for 2 minutes.  Add the cubed squash and cook, stirring it to lightly sear it on all sides, for 2 minutes.

Add the chili, tomatoes, crushed red pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 cup water.  Bring to a boil, reduce heat to medium, partially cover, and cook for 15 minutes.

While the squash/pumpkin mixture is boiling, bring vegetable stock to a boil.  Add bulgar (Gluten-free: replace with equivalent rice), cover the pan, and simmer over very low heat for 15-20 minutes until liquid is fully absorbed.

Add the bulgar/rice to the pumpkin mixture and mix gently but thouroughly.  Let it rest for at least 10 minutes so the grain absorbs some of the juices.

Serve the pilaf topped with yogurt and the sauted onion slices.

Adapted from Mediterranean Cooking, by Paula Wolfert (1994).

Apple Quinoa Salad 1/24/10

Gluten-free, Sugar-free Cooking: Over 200 Delicious Recipes to Help You Live a Healthier, Allergy-Free LifeQuin-what?

Quinoa (pronounced keen-whah) is an ancient grain that has been continually in the diet of people living in and around the Andes for over 6,000 years! These super-cute seeds are extremely high in protien (12-18%) and it is considered by many to be a complete proitien (i.e., it has a balanced set of essential amino acids).

This super-easy, super fast, super nutritious salad can be served as an entree or as a side dish. It makes a great lunch!

Apple Quinoa Salad 1/24/10

Serves 4 as a side dish.

Prep time: 10 minutes. Cooking time: 10-15 minutes. Total time: 20-25 minutes.

 

$1.00 per person: Vegetarian, Vegan, & Gluten-free

• 
  
  1 cup quinoa, well rinsed
• 
  
  2 cups water
• 
  
  1/2 small red bell pepper, chopped (I used Trader Joe's roasted red pepper in a jar)
• 
  
  1/3 cup red onion, chopped
• 
  
  1/2 cup carrot, grated
• 
  
  1/4 cup fresh parsley, chopped
• 
  
  1/4 cup apple cider vinegar (I used raw, organic, & unfiltered)
• 
  
  2-3 tablespoons vegetable broth
• 
  
  Salt and pepper, to taste
• 
  
  1/4 teaspoon ground cinnamon
• 
  
  1 clove garlic, minced
• 
  
  1 large organic apple, chopped (I forgot to buy aples, I used 2 small pears)

Combine the quinoa and water in a 2-quart saucepan. Bring to a boil over high heat. Once the water boils, reduce the heat to low and simmer for 10 to 15 minutes, or until light and fluffy. Set aside to cool.

In a small bowl, combine the red bell pepper, red onion, grated carrot, parsley, cider vinegar, vegetable broth, salt, pepper, cinnamon, and garlic.

Add to the cooled quinoa and stir to mix well. Add the chopped apples.

Recipe from Gluten-Free, Sugar Free Cooking by Susan O'Brien, page 150