Cleaning out the kitchen

My desire for ice cream got me to the gym last night. I did three miles on the treadmill. The first at 6.3 mph, the second at 6.0 and the last at 5.8. And then I got my ice cream. Hey, whatever gets me off my ass, right? While I was at the grocery store, I bought the ingredients for tonight’s dinner.

Bulgur Salad with Lightly Roasted Vegetables

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Serves 6

INGREDIENTS
2 cups coarse bulgur, rinsed
2 cups hot water
1 medium zucchini, cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice (I did not use)
1 small red onion, cut into 1/4-inch dice
1/2 red bell pepper, cut into 1/4-inch dice (I used 1 yellow red pepper)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 tablespoon tomato paste (I used tomato sauce)
1/4 cup fresh lemon juice
1/2 medium cucumber—peeled, seeded and cut into 1/4-inch dice (I did not peel)
Crushed red pepper
DIRECTIONS
Preheat the oven to 400°. In a large bowl, cover the bulgur with the hot water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 20 minutes.
Meanwhile, on a large rimmed baking sheet, drizzle the zucchini, carrot, onion and bell pepper with 2 tablespoons of the olive oil. Season with salt and pepper and toss well. Roast for about 15 minutes, until the vegetables are slightly softened; let cool.

Fluff the bulgur with a fork. Stir in the tomato paste. Fold in the roasted vegetables, lemon juice, cucumber and the remaining 2 tablespoons of olive oil. Season with salt, black pepper and crushed red pepper. Serve at room temperature or slightly chilled.

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I really enjoyed this. Since we are moving in a week and a half, I’ve been trying to use up some of the food in the cabinets. I had a bag of bulgur so this recipe worked out well. I didn’t even know I liked bulgur wheat until recently. Growing up, my mom used to make a huge bowl of tabbouleh for herself almost every night. She didn’t use oil in it and it always tasted like sand to me. I only recently realized that it was my mom’s method of cooking the bulgur that I didn’t like and that I actually like tabbouleh and bulgur wheat. Even though this didn’t have any parseley, it was still very similar to tabbouleh.

How is it gym time again? I swear I was just there.

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13 responses to “Cleaning out the kitchen

  1. Yumm that bulgar with veggies looks delicious. Probably not as delicious as the ice cream was, haha

  2. Haha. You should get a tshirt that says “I run for Ice Cream” (like those Nike shirts that say I run for wine or beer). This looks fantastic. I love simple dishes like this- delicious, filling, nutritious! Beautius

  3. haha, work out to eat what you want! that’s a good motto.

    i’ve never had bulgar before. i love little grains like that though like quinoa and cous cous. looks like a solid dinner right there! good work.

  4. Meals like this are fabulous. There’s so many beautiful colors and textures..not to mention flava!

  5. I hate that bulgar sounds so similar to “vulgar.” (Why do ALL of the healthy foods have strange names, anyway?) Other than that, I do want to try it!

  6. But more importantly, what flavor of ice cream did you get? :)

  7. angieinatlanta

    Whatever works is good in my opinion! Oh ice cream, is there anything you can’t do!?

  8. Oooh ice cream sandwiches are the best. I love the cookie ones, yum. Damn now I want one.

  9. That bulgur with veggies looks awesome!! :)

  10. That veggie and bulgar dish looks awesome!

  11. Yummy yum! That looks awesome and flavorful – love all of the colors!