Best of 2016

I slacked off in 2016. But that is understandable. My schedule was so busy, that I had less time to try new recipes. I did try some new, retried several old, and tasty recipes!

Here are some favorite recipes from 2016.

In January, I  kicked off the year,  with some another fun Black-eyed Peas and Collard Greens recipes. This one is a keeper!

I even tried two roll recipes: Jalapeno, Scallion and Garlic  and Sun-dried Tomato and Jalapeno. Both were so delicious, that I continued to make them throughout the year!

I attempted the 21-day beach body diet in early 2016, and here’s my version of Bulghur Wheat Upma, designed to meet the container requirement (Disclaimer: I am not a certified Beach Body coach, so use at your own discretion!)

Another fun recipe in February from the beach body diet was the Brown Rice Paella.

March was all about Cauliflower Nirvana. Period!

Come April, I put all else aside for a two week vacation down under. What an incredible trip!

May is always, typically about Cherries.

I also experimented with other recipes like Mango Coconut Scones

And learnt to make Bagels… Sun Dried Tomato and Jalapeno bagels, of course 🙂

Summertime, to beat the heat, I experimented with many Popsicle recipes, many of them with mango or cherries: my two favorite fruits.

I maintained a scant patio garden this summer, which was plagued by over zealous squirrels. The most exciting vegetable from my patio garden this year  was zucchini!

August was about Savory Sun-dried Tomato Kalamata Olive and Jalapeno bread.

Two fun recipes from September included, plunging into Cauliflower Rice and Stir Fried Vegetables.

And these delicious Cherry Friands!

And another variation of the Quinoa Bisibele Bath.

October, I found Mango Chia Pudding, and it was terrific. It has fast become my go-to breakfast items!

November was incredibly busy. Come December, I did try the Tian.

But, December is all about the holidays… about Airplane Cookies!

Have a very Happy New Year!

Hope to see you back here next year!

Bulgur Wheat Upma

I thought I will finish the list and add the Bulgur wheat upma as well. I decided to measure carefully and make this following the 21-day fix container method.

Ingredients:

1/4 cup bulgur wheat
1 shallot, chopped
1 carrot, chopped fine or grated
1 small potato, chopped
8-10 mini heirloom tomatoes, sliced
1 small jalapeno, chopped
1 tsp oil
1 tsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
8 cashews
a few curry leaves

In a small pan heat oil. Add cashews, dals, mustard seeds and let cook for a minute until lightly browned. Add jalapeno and curry leaves and fry for a few seconds. Add onions and potatoes and continue frying for 1-2 minutes.

Add carrots and tomatoes and mix well and continue frying for another minute. Add 1.5 cups water and salt to taste and bring to boil. Reduce flame and let simmer for 5-6 minutes until the vegetables soften.

Add bulgur wheat and mix well. Continue cooking until cooked and all the moisture evaporates.  I like to increase the flame to medium heat, add a little ghee and cook for a minute or two to let the bottom brown a little.  That’s the tasty part 🙂

Serve warm. Makes 1 serving.

I am not a 21-day fix expert, but I count this as 2 Greens, 1 Yellow,  1 Blue  and 1 tsp.

See Also:

Amaranth Upma
Millet & Beets Upma
Pearl Couscous Upma
Pearl Tapioca Upma
Red Rice Poha Upma
Quinoa Upma
Upma & Pesarattu

Quick Lunch Series: Bulghur Wheat Fried Rice

Bulghur Wheat is a nutritious, quick cooking, form of whole wheat.

Occasionally my mother or my aunt would replace rice with bulghur wheat.

While I have made Tabbouleh, and Upma with Bulghur Wheat many, many times, until I actually cooked it, I never realized, that bulghur wheat fried rice is not only possible, but extremely delicious!

Ingredients:
1 cup bulghur wheat
1 tbsp oil
1/2 onion sliced
1/2 cup frozen peas
1/2 cup chopped green beans or use 1 cup mixed frozen vegetables
You can add assorted vegetables from peppers, potato, tomatoes, cauliflower, broccoli, and any other you desire!
1/2 tsp garam masala or as much as you desire
1 tsp chopped mint or cilantro
1 tsp cumin powder
1-2 cloves (optional)
1-2 garlic cloves
1 in ginger
1-2 jalapeno
touch of turmeric
salt to taste

In a large pan, add oil, turmeric, cumin seeds if desired and toast till lightly brown. Add sliced onions and fry till light brown. Combine ginger, jalapeno and garlic in a  food processor. Add to the pan and saute till lightly brown. Add peas, beans, mixed vegetables, and tomatoes and spices and saute till lightly brown. Add bulghur wheat and spices and saute lightly. Add two cups water and bring to a boil. Reduce flame and let simmer with a lid.

Add water as needed.

Serve warm with some Raita or fresh yogurt! Delicious!