Bulgurandchickpeaswithpreservedlemonvinaigrette Recipes
OUR FAVOURITE LEMON LOAF
This is soooo nummmmy!! for lemon lovers. Very good warm or cold. (have been making this for years and cannot remember where it came from, probably from my Mom.)
Provided by Derf2440
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar.
- Add eggs, one at a time, beating until creamy.
- Blend in milk.
- In another bowl, mix together flour, baking powder, salt and lemon rind.
- Pour into batter.
- Stir to moisten.
- Scrape into greased 9 x 5 inch loaf pan.
- Bake in 350f degree oven for 55 to 60 minutes.
- Cool in pan for 5 minutes.
- Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over.
- Cool.
- Glaze: Combine lemon juice and sugar in saucepan.
- Stir and heat till sugar is dissolved.
- Spoon evenly over top of hot loaf.
PRESERVED LEMONS
If you can find Meyer lemons, use them for this recipe. Their thinner skin has very little bitterness.
Provided by Chris Morocco
Categories Bon Appétit Lemon Condiment
Yield Makes 1 quart
Number Of Ingredients 3
Steps:
- Combine salt and sugar in a medium bowl. Cut lemons into quarters lengthwise. Pack alternating layers of salt mixture and lemons into a 1-qt. glass jar or nonreactive container. Cover and chill at least 1 month and up to 1 year, shaking every day for the first 2 weeks to redistribute curing mixture and the brine that will form.
BULGUR AND CHICKPEAS WITH PRESERVED LEMON VINAIGRETTE
This dish is loaded with texture and flavor. Wrap it in a whole-grain pita for lunch, take it on a picnic, or serve it as a side dish at dinner. If using canned chickpeas, be sure to rinse and drain thoroughly to remove salt.
Provided by Annacia
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small saucepan, bring the vegetable stock to a boil.
- Place the bulgur in a large, heat-proof bowl and pour in the boiling stock. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 minutes.
- Add the chickpeas, onion, tomatoes, olives, parsley, cilantro, salt and pepper and stir to combine.
- PRESERVED LEMON VINEGRETTE:.
- In a small bowl, combine the lemon juice, garlic, preserved lemon, cumin, paprika and ground coriander. Whisk in the olive oil until emulsified.
- Pour the vinaigrette over the salad and toss gently to mix and coat evenly. Transfer the mixture to a serving bowl and serve immediately.
Nutrition Facts : Calories 225.2, Fat 8.2, SaturatedFat 1.1, Sodium 599.8, Carbohydrate 33.5, Fiber 6.9, Sugar 1.7, Protein 6.7
LEMON VINAIGRETTE
Steps:
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
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