VERONICA'S MEDITERRANEAN BULGUR AND LENTIL STEW
I despise Lentils, BUT, this lentil recipe I LIKED a lot. Yet another tasty and healthy diet recipe.
Provided by Trixyinaz
Categories Stew
Time 45m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Chop bell pepper, parsley and onion.
- In a medium saucepan, bring water and lentils to a boil.
- Reduce the heat to medium/medium-low and simmer for about 25 minutes- COVERED.
- Stir in bulgur wheat and black pepper.
- Continue to simmer- UNCOVERED- until lentils are tender and water is absorbed (should take about 10 to 15 minutes).
- In a skillet, heat oil on medium-high heat and sauté onion and bell pepper until tender (about 4 minutes).
- Stir onion and pepper into bulgur mixture, sprinkle with fresh parsley and serve.
Nutrition Facts : Calories 292.9, Fat 6, SaturatedFat 0.9, Sodium 17.8, Carbohydrate 46.4, Fiber 9.2, Sugar 3, Protein 16.5
VERENIKA
Cheese-filled dumplings served with ham and cream gravy.
Provided by Cindy Droke
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 30
Number Of Ingredients 16
Steps:
- In a blender, combine cottage cheese, 2 eggs and ground black pepper to taste. Cover and blend until smooth, or beat with an electric mixer until smooth; Set aside.
- In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.
- On a floured surface, knead dough about 10 times or until smooth. Divide dough in half and roll out each portion to a 1/8 inch thickness. Using a 4 inch round cutter, cut out rounds of dough.
- Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal.
- Bring a large pot of water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings.
- While the dumplings are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium-low heat. Stir in ham, and cook until ham is light brown. Add 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.
Nutrition Facts : Calories 126.6 calories, Carbohydrate 14.9 g, Cholesterol 35.1 mg, Fat 4.2 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 254.4 mg, Sugar 1.8 g
SLOW-COOKER MEDITERRANEAN BULGUR AND LENTILS
Slow cooked bulgur and lentil dinner - perfect for Mediterranean cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 8
Number Of Ingredients 10
Steps:
- In 3- to 4-quart slow cooker, mix all ingredients except tomatoes, olives and cheese.
- Cover; cook on Low heat setting 3 to 4 hours or until lentils are tender.
- Stir in tomatoes and olives. Increase heat setting to High. Cover; cook 15 minutes longer. Top with cheese.
Nutrition Facts : Calories 210, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 10 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g
LENTILS WITH BULGUR
Steps:
- If time allows, soak the lentils in cold water to cover for an hour or more (overnight is fine). Drain.
- Put 2 tablespoons of the oil in a large deep saucepan over medium heat. A minute later, add the garlic and cook until fragrant, another minute or so. Add the jalapeños, tomato, and cumin and cook until the tomato is soft, 2 or 3 minutes.
- Add the bulgur and cook, stirring, for 3 to 4 minutes, then add the stock and lentils. Bring to a boil, then cover and adjust the heat so the mixture simmers steadily; cook for 20 to 30 minutes, or until the lentils and bulgur are tender and all the liquid is absorbed. If the mixture threatens to dry out, add another 1/2 cup liquid and continue cooking; if the mixture is too wet, raise the heat a bit and cook, uncovered and stirring, until it dries out.
- While the lentil mixture is cooking, add the remaining 3 tablespoons oil to a skillet and cook the onion over medium heat, stirring occasionally, until deep brown, caramelized, and on the verge of blackening, at least 20 minutes. Stir in most of the mint and remove from the heat.
- When the lentil-bulgur mixture is done, garnish it with the onion and remaining mint and serve.
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