Tag Archives: Real Simple Magazine

24 July 2016: Minty Bulgur Salad with Salmon & Cucumbers

Adapted from Real Simple.

2016-Jul-24_bulgarsalad_0794We find ourselves making use of the diverse and fresh locally grown produce available in our local farmers’ markets throughout the summer. Here’s a way to take advantage of parsley, mint, and an abundance of cucumbers.  

I first learned how to combine bulgur wheat with veggies back in 1980 through a course at Cambridge Center for Adult Education.  This recipe, from Real Simple, was the base for simply roasted salmon combined with bulgur salad with a few modifications, of course.

Ingredients

  • 1 TBSP plus 1 tsp olive oil (in place of the oil in the salad, I used 2 TBSP of Tahini)
  • 1 pound piece skinless salmon fillet
  • kosher salt and black pepper
  • 1 cup bulgur
  • 2 Kirby cucumbers, halved lengthwise and thinly sliced
  • 1 cut flat-leaf parsley leaves
  • 1/4 cup torn fresh mint leaves
  • 1/2 small red onion (I used a sweet onion)
  • 3 TBSP fresh lemon juice

Method

  1. Here’s where I deviate from the recipe: I line a flat sheet pan with foil and spray with coconut oil). Salt and pepper the salmon fillet – I use skin on and skin-side DOWN), cook in preheated 400 degree oven for about 15 minutes or until salmon is fully cooked. Continue by cooling the salmon fillet. When ready to use, simply take a spatula between skin and underside of the salmon and lift off the sheet.
  2. FROM Real Simple:  heat 1 tsp oil in large nonstick skillet over medium heat. Season the salmon with 1/4 tsp each salt and pepper. Cook the salmon until opaque throughout, 4 to 6 minutes per side. Transfer to a plate and refrigerate until cool, about 15 minutes.
  3. Meanwhile, in a large bowl, combine the bulgur with 2 cups boiling water. Let stand until tender (about 25 minutes). Drain and return to the bowl.
  4. Toss the bulgur with the cucumbers, mint, parsley, onion, lemon juice and remaining tablespoon of oil (here’s where I substitute 2 TBSP of Tahini). Season with salt and pepper to taste.
  5. Using a fork, flake the salmon into large pieces. Gently fold into bulgur salad or serve on top.
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19 August 2015 Chickpeas with Chard & Pan Roasted Tomatoes

By Sarah Copeland (March 2011). Downloaded from Real Simple on the WWW, 8/15/2015.

Chickpeas with Chard and Pan Roasted Tomatoes

In our effort to be more plant-based and vegan with our eating, I’ve been doing a lot of web-searching. Fortunately, plant-based eating is a hot topic (see Forks over Knives) and there are many creative cooks offering recipes.  This one comes from the magazine, Real Simple and was a perfect fit for a busy night – total time from prep to table: 50 minutes.

Ingredients

  • 1 cup brown rice
  • 2 TBSP olive oil
  • 4 small plum tomatoes, halved lengthwise 08192015chickpea
  • 1 small bunch of Swiss chard, thick stems & ribs removed & leaves torn (about 8 cups)
  • 1/3 cup golden raisins
  • 2 cloves garlic, thinly sliced
  • Salt & pepper
  • 1 15-oz. can of chickpeas, rinsed
  • 2 TBSP fresh lemon juice

Method

  1. Cook the rice according to the package directions.
  2. Twenty minutes before the rice is done, heat the oil in a large skillet over medium heat. Add tomatoes, cut-side down, and cook, shaking the pan occasionally, until browned and starting to soften, 3 to 5 minutes; turn and cook for 1 minute more. Transfer to a plate.
  3. Reduce heat to medium and add the chard, raisins, garlic, 2 TBSP water, 1/2 tsp salt and 1/4 tsp pepper to the skillet. Cook, tossing, until the chard wilts, 2 to 3 minutes.
  4. Return the tomatoes to the skillet, add the chickpeas and lemon juice, and toss until heated through, 1 to 2 minutes. Serve over the rice.

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