Bulgur with Cranberries, Leeks and Almonds
The first is a great recipe BULGUR WITH CRANBERRIES, LEEKS AND ALMONDS, that I love because:
|Bulgur with Cranberries, Leeks & Almonds
It even looks great up close!!
The second recipe, BROCCOLI SLAW, is an easy, delicious salad that you can whip up in a jiffy for Shabbat Lunch or to bring to that barbecue you were invited and asked to bring “some salad” to. It looks great, is incredibly healthy, and it goes a long way in calming the craving for something sweet!
|No Cabbage in this Slaw!
It’s Broccoli Slaw!!
Grilled Za’atar Chicken
Finally the third recipe, GRILLED ZA’ATAR CHICKEN2, is based upon the recipe from this month’s Bon Appetit Magazine. My cousin Tziporah is constantly extolling the virtues of za’atar, and we have spent a significant amount of time discussing different recipes. Za’atar is just a “middle eastern” spice blend. In the magazine there is a recipe for making your own from scratch, but I took the easy route and bought the Pereg ready-made version. I used fresh rosemary from my window sill garden, and took the time to actually roast the garlic heads that the recipe called for. I also used two small cutup chickens in the recipe instead of just one, left all the bones intact, and pulled the skin off the chicken to make it healthier. I didn’t let the chicken marinate overnight, and didn’t add the Kosher Salt as the “official recipe” called for either. I was very excited to try out the exotic blend of flavors in this recipe – especially when it meant I got to grill the chicken! All I can say is, YUM! Now for those members of my family that are faint of heart, I also made the standard barbecue chicken – which was fine…more Grilled Za’atar Chicken for me!
You can also use my Pereg Gourmet coupon code: KOSHEREVERYDAY for 15% off your purchase!
- 2 cups bulgur wheat
- 4 cups leeks, white part only – thinly sliced
- 1 cup dried sweetened cranberries
- 1/2 cup sliced almonds, toasted
- 3 tablespoons margarine (I used Earths Balance)
- 3 1/4 cups vegetable or chicken stock
- Salt and pepper to taste
- Melt margarine in a large skillet over medium heat.
- Sauté leeks in the melted margarine for 7 minutes until soft.
- Add stock and bring to a boil, then add the bulgur.
- Stir and return to a boil.
- Cook over low heat, uncovered, until liquid is absorbed, around 5 minutes.
- Stir in cranberries and almonds.
- Allow to stand 10 minutes before serving.
- May be served hot or at room temperature.
- 24 ounces broccoli slaw
- 1/2 cup mayonnaise
- 1/2 cup vinegar
- 1/2 cup Splenda
- 1 cup dried sweetened cranberries
- 1 cup toasted pecans, chopped
- Combine all the ingredients in a large bowl.
- Stir to combine.
- Chill before serving.
- 2 heads garlic, top third cut off
- 6 tablespoons olive oil, divided
- 1 3-4 pound chicken, cut in half lengthwise, backbone removed
- 1/4 cup za’atar
- 1 1/2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh rosemary, chopped
- 1 small Serrano chile, seeded, minced
- 2 teaspoons dried marjoram
- Kosher salt
- Freshly ground black pepper
- Preheat the oven to 400° F.
- Put garlic on a large sheet of foil.
- Drizzle with 1 Tbsp. oil and wrap tightly with foil.
- Roast until tender and golden brown, 45-50 minutes.
- Let cool.
- Place chicken in a 13x9x2” glass baking dish.
- Sprinkle 2 ½ Tbsp. za’atar over chicken.
- Squeeze roasted garlic cloves out of skins and into a small bowl; mash into a paste with the back of a fork.
- Add 4 Tbsp. oil, lemon zest and juice, rosemary, chile, and marjoram; whisk to blend.
- Pour over chicken; turn to coat.
- Cover; chill overnight.
- Season chicken with salt and pepper; let stand at room temperature 30 minutes.
- Meanwhile, build a medium fire in a charcoal grill, or heat a gas grill to medium-high.
- Brush grill rack with remaining 1 Tbsp. oil.
- Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the deepest part of thigh without touching bone reads 160° F, about 30 minutes.
- Transfer chicken to a cutting board, sprinkle with remaining 1 ½ Tbsp. za’atar, and let rest 10 minutes.
- Cut each half into 4 pieces and serve on a platter.