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All the News That's Fit to Eat - Jan. 14, 2009

YumSugar — Wed, 14 Jan 2009 12:30:58 -0800

For an inexpensive dinner or hearty Super Bowl snack, reach for these spicy drumsticks. - Boston Globe
Presidential inaugurations have had a long history of celebrations. - Chicago Tribune
Why Community Supported Fisheries may keep small, floundering fisheries alive. - Washington Post
How to elevate the modest meatball. - The Oregonian
Cracked wheat, or bulgur, is cheap, healthful, versatile, fast, and delicious. - San Francisco Chronicle
This year, learn how to properly read a wine label. - Wall Street Journal
Eateries in Washington are hoping Obama's frequent dining-out habits will be good news for the restaurant scene. - New York Times
What's the appeal of food-competition programming?- Los Angeles Times

Fast & Easy Dinner: Bulgur With Leeks and Swiss Chard

partysugar — Thu, 04 Dec 2008 10:15:31 -0800

Bulgur, the grain common to tabouleh, makes a scrumptious staple in this quick vegan recipe. Leafy green Swiss chard provides nutrients, while mushrooms add an earthy heartiness to the one-pot dish. Although the recipe is simple, the flavors are rich and filling. Pair with a glass of red wine and some cheese for a luxurious weeknight meal. To look at the recipe, read more.

Bulgur With Leeks and Swiss Chard
From Vegetarian Times

Ingredients

2 Tbs. olive oil
2 medium-size leeks, white and tender green parts chopped
1 lb. Swiss chard, stems cut into 1-inch pieces, leaves torn into large pieces
2 cups sliced mushrooms
4 cloves garlic, minced (about 4 tsp.)
2 3/4 cups low-sodium vegetable broth
1 cup bulgur

Directions

Heat oil in large pot over medium-high heat. Add leeks and chard stems, and cook 4 minutes, or until softened, stirring often.
Add mushrooms, and cook 5 minutes, or until softened, stirring occasionally.
Add garlic and chard leaves. Cover, and cook 5 minutes, or until leaves are wilted, stirring occasionally. Season with salt and pepper.
Stir in broth and bulgur. Bring to a boil, reduce heat to medium low, cover, and simmer 10 minutes, or until liquid is absorbed and bulgur is tender. Remove pan from heat, and serve.

Serves 4.

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Name That Dish!

partysugar — Tue, 04 Mar 2008 11:54:31 -0800

This morning I suggested you stuff chicken breasts with herbed couscous. Another alternative would be to stuff them with the fragrant bulgur-wheat dish pictured below. Do you know what it's called?

Fast & Easy Dinner: Veggie Burgers With Lime Mayonnaise

partysugar — Thu, 02 Jul 2009 09:15:58 -0700

Looking for an exciting new vegetarian recipe to serve on the Fourth of July? Consider this recipe: an upscale take on the classic veggie burger.

The patty is a filling combination of bulgur, pinto beans, walnuts, and spices. Serving the burger open-faced on toasted multi-grain bread adds an air of sophistication.

Don't skip the lime mayonnaise - it provides a creamy zing to the completed burger. To look at the uncomplicated recipe, please read more.

Veggie Burgers With Lime Mayonnaise
From Gourmet

Ingredients

1/2 cup chopped onion, divided
1 tablespoon olive oil plus additional for brushing
1/2 cup bulgur
1 cup water
1 cup canned pinto beans, rinsed and drained
1 1/2 tablespoon soy sauce
3/4 cup walnuts (2 1/2 ounces)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup mayonnaise
1/4 teaspoon grated lime zest
1/2 teaspoon fresh lime juice
4 slices multi-grain bread,toasted
lettuce, sliced tomato, for serving

Directions

Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes.
Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.
Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
Form rounded 1/2 cups of mixture into 4 (31/2-inch-diameter) patties. Chill at least 10 minutes.
While patties chill, stir together mayonnaise, zest, and juice.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes.
Brush patties all over with oil. Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.
Serve burgers open-faced on toast with lime mayonnaise.

Serves 4.

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