BULGUR, SPINACH AND TOMATO CASSEROLE
Bulgur is a versatile cracked wheat product that can lend a nutty flavor to a variety of dishes. Because this is a casserole, it calls for coarse bulgur, which can also be used in pilafs, soups and stuffed vegetables. It is paired here with spinach, tomatoes and cheese for a bubbly and hearty dish.
Provided by Martha Rose Shulman
Time 1h45m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 15 to 20 minutes, until the water is absorbed. Remove from the heat, uncover and place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes or longer. Transfer to a large bowl.
- Pulse the tomatoes with their juice in a food processor. Heat 1 tablespoon of the olive oil over medium heat in a large, wide skillet or a shallow 3-quart saucepan and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and add the tomatoes, sugar, salt to taste, and allspice or cinnamon. Bring to a simmer, reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a fragrant sauce, about 20 minutes. Taste, adjust salt and add freshly ground pepper.
- Steam the spinach until it wilts, 1 to 2 minutes, rinse briefly with cold water and squeeze out excess water. Do this by the handful to get out all the water. Chop coarsely. Add to the bulgur. Add the mint and the chickpeas if using, 1 tablespoon of olive oil and 1/2 cup of the tomato sauce and toss together.
- Preheat the oven to 350 degrees. Oil a 2-quart gratin or baking dish. Spread the bulgur mixture in the dish in an even layer. Top with the remaining tomato sauce. Sprinkle on the cheese. Drizzle on the last tablespoon of olive oil. Bake 30 minutes, or until the top is lightly browned. Remove from the heat and allow to sit for 10 minutes before serving.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 471 milligrams, Sugar 4 grams
ENCHILADA CRESCENT RING
Forget the tortillas--this flaky, golden ring of crescent dough is packed with a cheesy chicken enchilada filling. Easily portable, this crowd-pleaser is perfect for parties.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Stir together the chicken, enchilada sauce, pickled jalapenos, chili powder, cumin, garlic, scallion whites and 1/2 teaspoon salt in a medium bowl. Set aside.
- Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
- Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle Mexican blend cheese on top of the chicken. Then top with the pepper Jack slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the chicken mixture).
- Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with butter and sprinkle on the scallion greens. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with salsa drizzled with thinned sour cream.
MEXICAN STYLE BULGUR
Make and share this Mexican Style Bulgur recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt margarine in skillet over medium-high heat; add bulgur and onion, cook until onion is tender and bulgur is golden.
- Add celery, bell pepper, jalapeno, cumin, chili powder, and cook for 2-3 minutes, then stir in broth and bring to a boil.
- Reduce heat and simmer for 15 minutes or so, or until all the liquid has been absorbed.
- Season to taste with salt and pepper.
- For Vegetarian use the Vegetable Broth.
Nutrition Facts : Calories 74, Fat 4.1, SaturatedFat 0.7, Sodium 64.9, Carbohydrate 9, Fiber 2.3, Sugar 1.6, Protein 1.5
CHICKEN ENCHILADA RING
I found this recipe in a Pampered Chef cookbook, called "Celebrate!". It's easy to prepare and is attractive enough to serve at parties!
Provided by Kim D.
Categories Chicken
Time 50m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375F.
- Chop chicken and olives using Food Chopper; place in mixing bowl.
- Add cheese, green chilies, mayonnaise, and seasoning mix.
- Seed and chop 1 tomato.
- Slice lime in half.
- Using Juicer, juice one half of lime to measure 1 teaspoon juice.
- Reserve remaining lime for garnish.
- Add chopped tomato and lime juice to chicken mixture.
- Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
- Sprinkle reserved crushed chips over cutting board.
- Unroll crescent dough.
- Place dough, sticky-side down, onto crushed chips; press down lightly, so chips adhere to dough.
- Separate dough into triangles.
- Arrange triangles, chip side down, in a circle on round baking stone (or round pizza baking sheet) with wide ends overlapping in the center and points towards outside.
- (There should be a 5-inch diameter opening in center.) Scoop chicken mixture evenly onto the wide ends of each triangle.
- Bring points of triangles up over filling and tuck under wide ends of dough at center of ring.
- (Filling will not be completely covered.) Bake 20-25 minutes or until golden.
- For garnish, cut remaining tomato into 8 wedges.
- Cut remaining half of lime into 4 slices; cut in half.
- Arrange between openings of ring.
- Cut and serve with salsa and sour cream.
Nutrition Facts : Calories 161.1, Fat 7.5, SaturatedFat 3.7, Cholesterol 29.1, Sodium 304, Carbohydrate 18.6, Fiber 1.8, Sugar 2.9, Protein 5.4
ENCHILADA BULGUR RING
This has the nice presentation when baked in a bunt cake pan and topped with enchilada sauce and cheese.
Provided by Debbwl
Categories Grains
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Add bulgur to boiling water or stock, cover and simmer for 15 to 20 minutes or till all liquid is absorbed.
- Pre heat oven to 350.
- While bulgur is cooking chop vegetables and great cheese.
- Stir mushrooms, onion, spinach, garlic, pinto beans, 14 ounces red enchilada sauce, sour cream, 4 ounces jack cheese, eggbeaters, chili powder, and cumin to bulgur. Press into bunt cake pan that has been spraded with pam. Bake 350 for 30 minutes.
- Let cool 10 minutes in bunt cake pan. Turn onto serving plater, garnish with warmed reaming enchilada sauce and other 4 ounces of pepper jack cheese.
Nutrition Facts : Calories 244.6, Fat 3.1, SaturatedFat 0.7, Cholesterol 1.4, Sodium 399.8, Carbohydrate 46.7, Fiber 11.6, Sugar 3.3, Protein 11.4
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