Category Archives: Random Recipes

Finish Each Other’s

Warm Bulgur Wheat Salad

Bulgur Wheat Salad

I’m trying to get back on track with blogging, but I’m not going to lie – things have been a little rough lately and it has been hard finding the time to develop/test new recipes. ¬†Fingers crossed things will start to get a little easier, and thankfully summer is approaching so soon cooking will switch over to the grill which is the realm of my amazing husband ūüôā The theory with that being I can prep, marinate, coordinate the effort and then write the post while he works magic on our indoor brick oven. ¬† Thankfully my funk is not extending over to cooking in general, so blog challenges such as Secret Recipe Club and Random Recipes have been insuring that we are eating more than just pasta – and today’s A-Themed Random Recipe introduced me to an entirely new member of the grain family. ¬† When I told Joe tonight’s dinner was going to feature Bulgar Wheat his reaction was to ask me if he liked bulgar wheat, at which point ¬†I had to admit that I had yet to make or even eat bulgar wheat and thus had no idea. ¬†I also reminded him that we had some leftover matzoh just in case this was a total failure, as well as the ingredients to make matzoh pizza, so with a back up plan in place I opened up Madhur Jaffrey’s World Vegetarian cookbook and turned to my “A” recipe: Tabbouleh, a Salad Made with Bulgar and Arugula. ¬† I made a few seasonal changes, and also prepped the bulgur per the ingredients on the bulk food bag (Wegmans FTW) as I somehow missed that the original recipe calls for 2 hours of soaking, and that’s the quick version!


Serves: Serves 4-5


2 cups water

1 cup bulgur wheat

1 pint cherry tomatoes, halved

2 cups arugula, well chopped

8 scallions, cut about 3/4 of the way in to the green

1/2 cup golden raisins

1/4 cup olive oil

fresh ground pepper


  1. Bring 2 cups of water to a boil, then stir in the bulgur. Allow to reboil then remove from heat, and cover for about 20 minutes.
  2. Fluff the bulgar and then stir in the remaining ingredients. Rest for 5 minutes and then give a quick mix and Serve!

Thanks Dom and AlphaBakes (Ros¬†and Caroline)¬†for an A+ experience! ¬†For those that haven’t yet picked up this international buffet of vegetarian recipes I can not recommend it enough as this book is probably the most used of all my cookbooks – and it shows.

The Past Unspoken

Chocolate Stuffed Muffins

Chocolate Stuffed Muffin

Oh, chocolate – you are amazing. ¬†Which is why I was rather thrilled to see that Random Recipes¬†– hosted by the fantastic Dom of Belleau Kitchen¬†along with the Chocolate Log Blog (cuz chocolate!!!) –¬†¬†was going chocolate this month, in addition to the normal rules. ¬†I only have two dedicated dessert books, but found that a number of my books had at least one chocolate recipe tucked away. ¬†In the end a non-dessert book won out, and with that these delicious chocolate filled muffins from 1000 Vegetarian Recipes. ¬†I did make a slight adjustment to the recipe, as the basic muffin directions called for zest which is something I avoid due to an allergy. ¬†I also decided to go with milk chocolate chips, while the original recipe didn’t say one way or another.

The Past Unspoken

Serves: Yields 12 Standard Muffins


1 1/2 cups flour

1/2 cup whole wheat flour

1/4 cup white sugar

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1 large egg

1 1/2 cups buttermilk

3 tbsp unsalted butter, melted

1/4 cup milk chocolate chips


  1. Preheat oven to 400 and line or grease 12 standard sized muffin cups.
  2. In a large bowl mix together the flours, sugar, salt, baking powder, and baking soda. Set Aside
  3. Beat the egg in a small bowl, then mix in the buttermilk followed by the melted butter. Quickly mix in to the dry ingredients, mixing until just wet.
  4. Spoon 1 full tbsp of batter into muffin tin, then place 4-5 chips in the middle and top with another full tbsp of batter.
  5. Bake for 25 minutes, or until muffins are brown. Allow to cool in pan for 5 minutes before removing to the cooling rack. Serve and enjoy!

The best thing about this recipe is that the technique can be used for making other types of filled/stuffed muffins. ¬†I could see pieces of fruit, jam, or caramel (!) doing rather nicely in this delicious muffin – or being really naughty and putting brownie or cookie dough in the middle! ¬†If I was to do chocolate again I would probably use something more like a chocolate nugget as the chips didn’t really give it as much chocolate as I was expecting – or use a chocolate spread like Nutella!

As I go Out

Savory Mushroom Bread Pudding

Mushroom Bread Pudding

I’m so thrilled to be getting back to Random Recipes, hosted by the awesome Dom. ¬†Random Recipes is a bit different than my other challenges in that it sends me back to my books, some of which can get rather neglected. ¬†This month the challenge was to pull out all our new books and randomly select the book from that group. ¬†I was lucky enough to get four books this year: Indian Slow Cooker, Madhur Jaffrey’s Quick and Easy Indian Cooking, Dining with the Doctor, and The Heart of the Plate – which was the “winning” book! ¬†I used my same random method (Joe picking a number) to select the winning page which led me to a Mushroom Bread Pudding, and wow did I wish for a different page at that point. ¬†The last time I made a bread pudding was Home Ec back in middle school, so it’s been a fair bit of time. ¬†However I had some leftover sourdough bread so with the addition of some fresh peasant bread I at least had the basic ingredients. ¬†I also adjusted the ratio a bit, along with the seasonings, as things didn’t look quite right at first and I was worried about it being a bit bland as written.

Mushroom Bread Pudding

Serves 6-8


1 tbsp olive oil

3 cloves garlic, diced

1 vidalia onion, diced

3 cups mushroom, sliced

1 tbsp marsala wine (or sherry)

1/2 tsp thyme

1 tsp rosemary

1/2 tsp ground pepper

1/4 tsp salt

4 cups cubed bread - I did 2 cups sourdough and 2 cups peasant bread

5 eggs

1/2 cup half&half

1 1/2 cups milk


  1. Heat the oil in a deep skillet over medium heat add the garlic and onion and cook for 7 minutes, then add the mushrooms. Continue cooking for 10 minutes before adding the marsala along with the seasonings. Cook for a final 5 minutes, adjusting seasonings as needed and then remove from heat.
  2. Preheat oven to 425 and lightly grease a 9x11 baking dish. Place the bread cubes in a single layer on the bottom of the pan. Evenly layer the mushroom over the bread.
  3. Beat the eggs and milk together and then pour over the mushroom bread mixture. Bake for 35-40 minutes, or until the edges start to brown. Remove from oven and sit for 15 minutes - then serve and enjoy!

I’m also sending this over to /52weeksofcooking for their eggs challenge since I rarely, if ever, prepare dishes that feature 5 eggs. ¬† This is the first of their challenges for 2014, and if things go as planned the second one will be up on Wednesday!

Songs Know

Curried Chickpeas and Kale

Curried Chickpeas and Kale

Greetings and welcome to the June installation of Random Recipes! This month we were challenged to randomly select a happy and healthy recipe Рsomething rather easy for me since I only have a few cookbooks dedicated to the sweeter side of life.  Once randomly selecting a cookbook, 1000 Vegetarian Recipes, I then selected a section, Entrees, which lead me to the Grains and Beans section and a delicious recipe for Curry Chickpeas and Kale.  I did make a few edits to the recipe, fresh ginger for ground and some cayenne powder to add a bit more heat to the dish as well as using red onions.

Songs Know

serves 4-5


2 tbsp vegetable oil

2 tbsp curry powder

1 tsp cayenne powder

1/4 tsp tumeric powder

1/4 inch piece fresh ginger, chopped

4 cloves garlic, chopped

1 cup red onion, diced

3 cups kale, well washed and roughly torn

1/2 cup vegetable stock

2 cups pre-soaked (or canned) chickpeas

1 beefsteak tomatoes, diced


  1. Heat the vegetable oil in a large saucepan over medium heat. Add the dry spices and cook for 1 minutes, stirring frequently to prevent burning, then add the garlic, ginger, and red onion. Cook for 5 minutes, or until the garlic starts to turn golden.
  2. Slowly add the kale, making sure to not crown the pan, and allow to wilt before adding the vegetable stock and chickpeas. Cover and simmer for 25 minutes. Add the tomatoes, stir, and Serve!

I served mine topped with some So Delicious Greek Yogurt, but regular yogurt or sour cream would also work Рas would some naked beans and kale which is how I had lunch the next day.  I also added some couscous to make it a full meal but bulgar or quinoa would also work, or even some brown rice.   However you decide to top it this is a great and quick dinner that is packed full of vitamins, nothing like a good tasting good for you meal!  Thanks again Dom for hosting another awesome month of Random Recipes.

Chasing Relentlessly

Sourdough Bread


I missed Random Recipes last month thanks to a total spaz on my part so I made sure to get to work on my recipe this month as soon as I got back. ¬†This month the theme is “bread” and as I only have one bread book I knew that was the one I was working with. ¬†As for the recipe it was randomly selected my a friend who was coming for dinner, who requested sourdough. ¬†Once I was narrowed down to the sourdough section I had my hubby pick the page number which led me to the basic Sourdough Bread. ¬† This is a bread I have made many (MANY!) times because it is simply amazing. ¬†I’ve had my sourdough starter going for a few months now so every loaf is getting better and better. ¬† ¬†Gunther, as my sourdough is loving called, might not be the fanciest starter on the block but he’s the first I’ve had survive past the few month so he’s a winner in my book. ¬† One day I might attempt to make a loaf fully by hand but until then I’m a HUGE fan of my bread machine and use it at least once a week.

Chasing Relentlessly


3 cups flour

1 tbsp salt

2 tbsp white sugar

1 cup starter

2/3 cup 2% milk

2 tbsp margarine

1 1/2 tsp bread machine yeast


  1. Place all ingredients in bread machine per instructions, for mine it's dry first then wet with yeast in a special compartment.
  2. This makes a medium sized loaf (1 1/2 lbs) and for best results use the timer, adding at least 3 hours.
  3. Once finished allow to set for 20 minutes before cutting in order to prevent the bread from collapsing. Enjoy!!

This bread can easily be enhanced by adding various herbs and spices to the dry ingredients – my favorite is 1 tbsp of dry oregano but a combination of thyme, rosemary, and basil also gives amazing results. ¬†As for serving the bread I’ve used it for everything, it makes an outstanding sandwich bread and if it lasts long enough it also makes a delicious french toast. ¬†For more bread recipes be sure to check out Belleau Kitchen and the rest of May’s Random Recipe entries.