Tag Archives: cucumber

My Darling

 Bulgar Wheat Beet Salad

bulgar_wheat_beets

Welcome to my second post for #TripleSBites!  My first post can be found here and it features some spicy Brussels Sprouts

I’ve had so much fun with this challenge – trying to think up dishes that are saucy, spicy, and sexy while still staying within the normal parameters of this blog (cheap, healthy, vegetarian).  Tonight’s dish is certainly healthy, and as long as shopping in the bulk bin section of your grocery store it should be on the cheap side, while the vegetarian goes without saying- this dish can also easily go vegan by swapping the goat cheese for a soft cashew cheese or leaving it out all together.  This salad is actually one of the first dishes I wanted to do, but it has gone through a few versions.  The original concept involved endive boats with roasted beets, bulgur, and goat cheese which then evolved into cucumber boats stuffed with raw beets, bulgur, and goat cheese – both topped with a balsamic dressing.  Yet, something always seemed to be missing.  Then I received another sponsor goody, this time a bottle of Roasted Beet Vinaigrette thanks to Out of the Weeds – and finally had my missing component.

Bulgur Wheat Beet Salad

Serves: Serves 4

Ingredients

1 tbsp olive oil

3 cloves garlic, minced

1/2 tbsp Gourmet Garden Italian Herbs

1/2 vidalia onion, diced

2 cups water

1 cup bulgur wheat, pre-rinsed

1 cucumber, diced

2 roma tomates, diced

1 cup chickpeas, pre-soaked

1/2 cup goat cheese (optional), crumbled

radicchio lettuce leaves (two per serving)

1/4 cup Out of the Weeds Roasted Beet Dressing

Instructions

  1. Heat the oil in a large saucepan over medium heat, add the garlic and onion and cook for 7 minutes before adding the herbs. Cook for an additional minute, stirring to prevent burning
  2. Add the water and bulgur wheat and bring to a quick boil before adding the chickpeas. Then cover and turn heat to low, simmering for 20 minutes.
  3. Fluff the bulgur then stir in the Roasted Beet dressing along with the cucumber and tomato.
  4. Line a bowl with two of the radicchio leaves (creating a mini bowl) and serve the bulgur salad in the middle. Top with the crumbled goat cheese (optional)
  5. Serve and Enjoy!
http://dancingveggies.com/2015/02/my-darling.html

As a bonus, the dressing turned my dish a fantastic shade of pink – which is rather perfect for the upcoming holiday!  The radicchio offered a tart contrast to the earthy beets while the cucumber provided a needed crunch.  The fact that the dressing turned everything pink (seriously, pink!!!) just added a whole new level of awesome.  Dropping the chickpeas and reducing the portion size would turn this pink treat in to a fantastic side for herb crusted tofu, fish, or chicken.

Note:  I received Out of the Weeds Roasted Beets Dressing as part of the #TripleS blog challenge, which started February 2nd.  I was not required to use the products, or post anything about them outside of acknowledging that I received them, so all opinions and experiences are my own.  

Did I mention there are 19 (!) other awesome bloggers participating in TripleSBites?!?  Make sure to check them all out:

Lying on the Grass

Zucchini Fritters with Cucumber Sauce

So turns out there are advantages to this warm spring, namely my amazing garden.  As of this moment I have five gorgeous tomatoes and eight (8!) baby green peppers.  So far no luck with the eggplant but I’m still hopeful that maybe something will grow.  Until then I will take advantage of the farmers markets in the area and keep enjoying all the wonderful vegetables that are showing up at the stands.

When I was in middle school and high school one of the few vegetables we never had to purchase were zucchinis.  My mom’s zucchini were always in abundance and we were always trying to find new ways for serving them.  Zucchini bread was always a favorite but one night my mom started shredding them and made these amazing pancakes.  It took me a few dozen attempts but I was finally able to replicate them.  These are best when using fresh vegetables which makes them perfect for this months Simple and in Season entry.  To top them off I added some cucumber sauce which is basically my lazy version of the Greek Tzatziki sauce.

Ingredients (serves 2-3)

  • 2 zucchini, peeled and shredded
  • 2 eggs
  • 2 tbsp bread crumbs
  • 2 tsp fresh dill, diced
  • 3 tbsp vegetable oil
  • 2 cucumbers, peeled, seeded, and diced
  • 2 tbsp Greek yogurt (DF or otherwise)
  • 2 sprigs cilantro, diced

Directions:

  1. Place the shredded zucchini on a plate lined with paper towels and press out as much liquid as possible.  Once dry move the zucchini to a bowl and mix in the eggs, bread crumbs, and dill.
  2. Heat the oil in a large saute pan over medium heat.  Add the zucchini mixture to the oil using a 1/4 measuring cup.  Cook the zucchini for 5minutes on each side, pressing down slightly to flatten out the pancakes.  Remove the pancakes to a plate lined with paper towels.
  3. To make the sauce blend the cucumber with the yogurt and cilantro.  Season to taste with salt and pepper.  Serve on top of the zucchini pancakes and enjoy!

If making a large batch of pancakes keep them warm in the oven while waiting for the last batch to finish up.  Just preheat the oven to 250 and place a cookie sheet on the middle rack.  This also works to cook off some of the extra oil, which I find to a be a plus.  If there is any leftover sauce it works great over eggs or on top of toast.  I have also been known to eat it straight but I’m strange like that.