Bulgur Salad with Chickpeas, Roasted Peppers, and Spiced Cumin

I used Jack Bishop's A Year in a Vegetarian Kitchen again to find this recipe (pg. 268). I discovered bulgur in a Peter Berley Recipe and love its chewy texture! It reminds me of quinoa, but seems to be more fail-proof and has a more consistent texture. Again I made the whole recipe to yield leftovers, which seems it will work much better than the pasta from earlier this week.

Bulgur Salad with Chickpeas, Roasted Peppers, and Spiced Cumin Dressing

serves 4 as a main course

Fine-grain bulgur, sometimes labeled "good for tabbouleh," is essential to this recipe, because coarsely ground bulgur will not soften when soaked in boiling water. A late season tomato salad or Sauteed Cherry Tomatoes with Indian Flavors (page 212) complete this meal.

1 1/2 cups bulgur

3 cups boiling water

3 tablespoons fresh lemon juice

1 teaspoon honey

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

salt

1/4 cup extra-virgin olive oil

1 can chickpeas, rinsed and drained

6 ounces drained jarred roasted red peppers, diced (about 1 cup)

1/4 cup minced fresh parsley leaves

1 medium head Bibb lettuce, leaves separated

4 pita breads, warmed and cut into wedges

1. Place the bulgur in a large bowl. Add the boiling water and set aside, stirring occasionally, until the bulgur has softened, 15 to 20 minutes. Drain the bulgur, shaking the strainer and gently pressing out excess moisture. Return the bulgur to the bowl.

2. Meanwhile, whisk the lemon, honey, cumin, cayenne, and 1/2 teaspoon salt together in a small bowl. Whisk in the oil until the dressing is smooth.

3. Add the chickpeas, roasted peppers, and parsley to the bow with the drained bulgur and stir to combine. Drizzle the dressing over the bulgur mixture and toss to combine.

4. Line each individual plate with several lettuce leaves. Mound some bulgur salad over the lettuce and tuck some pita wedges into the salad at several laces around the plate. Serve.

We found this recipe to have plenty of spice! I would make extra dressing next time, maybe increase it by 50%. The ratio of beans and peppers to bulgur seemed satisfactory. Instead of serving atop cold lettuce, I would stir spinach in while the mixture is hot to wilt the spinach. A few substitutions I made was I used two peppers I roasted myself, 1 1/2 cups of beans I cooked myself, spinach instead of the Bibb lettuce, and I negated the pita. A tomato salad or the addition of oven dried tomatoes to the bulgur mixture would definitely complete this meal!

Penne with Broccoli and Pumpkin Seed-Parsley Pesto

I have neglected to update this blog and have left out many delicious recipes i have made over the passed months. now that alex is in flight training, my goal is to have an organized weekly meal planner and to record the final products in this blog, critique the outcome, and include any modifications i think are necessary.

The first meal i planned for this week came out of my cookbook, A Year in a Vegetarian Kitchen by Jack Bishop. I made "Penne with Broccoli and Pumpkin Seed-Parsley Pesto" (page 246). I was craving a pasta dish and this one looked simple, yet flavorful, and incorporated unconventional ingredients (the pumpkins seeds, which are one of Alex's favorites). I made the full recipe which is supposed to yield 4 servings so we could have leftovers later in the week.

Penne with Broccoli and Pumpkin Seed-Parsley Pesto

serves 4 as a main course

The nutty taste of green pumpkin seeds works well with the mild

parsley in this pesto sauce. Broccoli and pumpkin seeds marry

fall flavors.

1/2 cup hulled green pumpkin seeds

1 1/2 cups packed fresh parsley leaves

1 small garlic clove, peeled

1/2 teaspoon hot red pepper flakes

1/3 cup extra-virgin olive oil

1/2 cup freshly grated Parmesan cheese, plus more for the table

salt

1 pound penne

1 pound broccoli, stalks discarded and florets cut into bite-sized pieces

1. Bring 4 quarts water to a boil in a large pot for the cooking of the pasta

2. Move an oven rack to the middle position and heat the oven to 375 degrees. Spread the pumpkin seeds out on a rimmed baking sheet and toast them in the oven, shaking the pan once or twice to turn the seeds, until lightly browned and fragrant, about 6 minutes. Cool the pumpkin seeds.

3. Process the cooled pumpkin seeds, parsley, garlic, and pepper flakes in a food processor, scraping down the sides of the bowl as necessary, until the ingredients are finely ground. With the motor running, add the oil in a steady stream through the feed tube and process until thick and fairly smooth. Scrape the mixture into a bowl large enough to hold the cooked pasta. (the Pesto will be very thick.) Stir in the cheese and salt to taste. (Salt the pesto generously; it has to season a pound of pasta and the broccoli.)

4. Add 1 tablespoon salt and the pasta to the boiling water and cook until al dente. Scoop out 1 cup of the pasta cooking water, add the broccoli, and continue to cook until the broccoli is crisp-tender, 1 1/2 minutes. Meanwhile, stir 1/2 cup of the cooking water into the pesto to achieve a saucier consistency. Drain the pasta and broccoli. Add the pasta and broccoli to the bowl with the pesto and toss, adding more water as necessary to moisten the pasta and help spread the pesto. Serve immediately, passing the grated cheese at the table.

I thought this dish was fairly flavorful for how simple it was to prep and make. I added more garlic and red pepper flakes to the pesto. I also think the pasta became slightly overcooked. Next time I would remove the pasta once it reaches al dente and then quick-boil the broccoli for 1 minute then combine together in a bowl. Also the amount of pesto was not sufficient for the full pound of pasta. I would also recommend making just enough for one meal. I found the pasta and broccoli became more mushy as it was reheated for lunch today. It also needs just one more component to balance the dish. something with acid or sweetness. I am not sure what, as I do not want to clash with the broccoli and pesto flavors. Also this component could add more color to the dish, as it was very green. Perhaps bruschetta topped with either tomatoes or peppers would compliment the pasta.