Whole Orange Dressing Bulgur Salad – 5/67

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At the beginning of this week, Daniel and I made a gigantic to-do list that encompassed moving tasks, wedding tasks, cooking tasks, New Years Eve planning tasks, and general life errands tasks. I am happy to report that we have been gleefully and regularly checking things off the list all week. It’s amazing what can get done when we don’t have to go to an office. And how good checklists can make me feel. So, so good.

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We’ve finalized a rehearsal dinner venue and schedule, bought Daniel a wedding suit, started packing, did laundry, planned a NYE menu, and here I go now, checking off “blog salad recipe”. Progress!

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This is such a smart way to make salad dressing. Just peel an orange (next time I would zest it first to add even more punch) and stick in the blender with the other usual dressing suspects. Loud noise for a moment, and ta-da, an aromatic, sweet elixir to punch up any salad ingredients you have around. I’ll be sure to keep this one on rotation as we approach that time-of-year-when-all-things-healthy happen. 

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The original recipe was called Moroccan Spinach Salad, but I’m not sure I have enough authority to call this Moroccan. It also called for pistachios instead of pepitas — maybe that’s what pushed it towards Moroccan? Anyway, Moroccan or not, this is a delicious combination of flavors. Happy eating in 2019!!

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one year ago: gochujang pasta salad
two years ago: buffalo caramel popcorn
three years ago: quichon de verdures (Mayan veggie stew)
four years ago: hot honey pizza with roasted broccoli

Whole Orange Dressing Bulgur Salad

from my Aunt Ingrid, thanks!

Salad
1 cup cooked bulgur
½ cup dried dates (I didn’t have quite enough dates so added some raisins too)
½ cup toasted pepitas (pumpkin seeds)
1 orange, peeled and sectioned
1 or 2 peeled and shaved carrots (I added this on Day 2, hence no pics, but it added a lot!)
Baby spinach

Dressing
1 peeled orange (next time would add a bit of zest too!)
1 tablespoon olive oil
2 tablespoons apple cider vinegar
½ teaspoon salt
½ cup fresh cilantro stems and leaves, roughly chopped

To make dressing: Combine first four ingredients in a blender (or food processor). Once dressing is smooth, add cilantro and pulse a couple times until broken up. Taste and adjust seasoning.

How I would make salad next time: combine all salad ingredients, besides spinach, with dressing. Mix in spinach leaves when ready to eat (maybe with a bit extra olive oil/vinegar/sprinkle of honey). (I ate this for lunch for three days and wished I added fresh spinach each time.)

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Cheesy Bulgur Risotto with Broccoli and Tomatoes

CheesyBrocBulgurRisotto-3Home is colors and clutter, memories and fantasies. A place to be proud of, to share, to embrace.

Well-read books and paged-through magazines and background music and postcards and leftovers and clean laundry and dirty laundry and scarves and beer and nail polish and lost pennies.

This is home. Not a specific bed, or room, or apartment, or neighborhood.

A feeling, a net, a hug, a soup, a warm shower.

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Changing all that isn’t easy. You can’t just plop a whole van’s worth of boxes and drawers into a different set of walls and expect it to transform.

This time I felt like the luckiest person in the world–moving into a place I already felt quite homey in, with a loving and fantastic person who had already prepared for this transition by buying extra storage boxes, reorganizing furniture, and, thankfully, not even asking me if I wanted to drive the van.

And here we are, a few days later, boxes still scattered and corners still cluttered but I look around while drinking a glass of wine from my vantage point on the couch and see the flowery potholders my mom bought me years ago hanging above the stove, and the elephant hooks I acquired in Nepal already overflowing with scarves, and our reordered dressers so they both fit snugly against the same wall, and I know I’m home.

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And seriously what better way to celebrate that than a reimagining of a homey meal I had growing up: broccoli and cheesy rice casserole. I’m not the biggest fan of broccoli, but cheddar always makes it shine, and the fractal (romanesco) version at least provides visual excitement. I’m having a bulgur wheat moment, as it has recently appeared as a nutty-and-crunchy sub for rice in this risotto, and as a hearty wholesome addition to a salad with apple, radish, quick pickled red onions, cilantro, and poppy seeds. I wonder if in 20 years “risotto” will sound to my children like “casserole” sounds to my generation, but for now it’s a pretty good excuse to combine grains, cheese, and veggies into a quick and delicious one-pot dinner.

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Guys I know these pictures are a bit subpar but a) make this because it’s seriously delicious and b) it’s the last time you’ll see this bowl in a post since it lived at the old apartment

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apple, radish, pickled red onion, bulgur salad. recipe from plenty more!

 

 

Cheesy Bulgur Risotto with Broccoli and Tomatoes

created by me!

1 T olive oil
1 onion, chopped small
1 large (or 2 small) garlic cloves, minced
1-2 scallions, minced (white and light green parts only)
1 spicy green chile pepper, some seeds removed, chopped small (I used 1/2 a long hot but 1 jalapeno would work too)
1 cup coarse bulgur
1 cup vegetable broth
2 cups water, divided
1 large broccoli, cut into florets (I used some romanesco) (and took a lot of pictures of it)
1 tomato, roughly chopped
½ cup sharp cheddar cheese, shredded
small handful coarsely chopped parsley
s&p to taste

In a medium-to-large pot, heat olive oil over medium-high heat. Add chopped onion, scallion, garlic, and spicy pepper. Heat until soft, translucent, and smelling good, about 8 minutes.

Lower heat to medium and add bulgur. Toast, stirring constantly, about 1 minute. Then, add broth, 1 cup water, and big pinch of salt. Turn heat to high until it boils, then cover and turn heat to low.

Simmer for 10 min. At this point, most of the liquid should be absorbed. Add 1 more cup water (or broth) and broccoli florets. Cover again. 5 minutes later, broccoli should have started turning bright green. Add your chopped tomato and all its juices. If necessary, add more water at this point too. Cover, but leave lid open a crack.

Risotto should be done about 5 minutes later–the tomatoes will be disintegrated, the bulgur chewy, the brocolli cooked through but still crunchy. Add cheddar, parsley, and s&p and serve immediately.

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boxes boxes boxes