[Sca-cooks] OT - bologne

Elaine Koogler ekoogler1 at comcast.net
Thu Oct 19 18:33:20 PDT 2006

Patrick Levesque wrote:
> On 19/10/06 17:06, "Phil Troy / G. Tacitus Adamantius"
> <adamantius.magister at verizon.net> wrote:
>> One of the more successful dietary initiatives we've implemented here
>> is whole grain bread and even whole wheat pasta, which Evil Spawn
>> will cheerfully eat, although he draws the line at bulgur and kasha.
> Some time ago, in a mad rush of optimism, I actually bought bulgur, figuring
> I'd give it a shot and broaden the kids' culinary horizons while there's
> still time (they say that eating habits are, on average, fixed before they
> reach 6 years of age. I guess I'm an exception, otherwise I'd still be
> exclusively feeding on fish sticks, meatballs in brown goop and ham to this
> day!). 
> Problem is, I don't have the faintest idea what to do with it. I probably
> have a few recipes in cookbooks here and there, but I haven't managed to get
> up and actually cook one. Any suggestions?
> This said, I'm blessed with two wonderful boys who will eat anything, have a
> craving for brie and strong cheddar, fish and seafood, broccoli and
> asparagus. So I can't complain much. (Of course, they're 3 years and 14
> months old, respectively, so the worst is yet to come :-)))
> Petru
My favorite thing to do with bulgar wheat is to make tabouli...I found 
this recipe on the Web:


This recipe was adapted from one in the original 1984 edition of / The 
Vegetarian Times Cookbook/.  Don't leave out the allspice!  It gives it 
a great flavor.

For authentic-tasting tabouli, use olive oil, but people following a 
fatfree diet may use one of the substitutes mentioned.

Serves 4-6

3/4 cup boiling water
1/2 cup cracked wheat or fine bulgur
1/2 cup minced parsley
1/4 cup minced mint leaves
1/2 cup finely chopped green onion
1 tomato, diced
1 cucumber, seeded and diced
3 tablespoons olive oil OR oil substitute (fatfree Italian dressing, 
liquid from cooking chickpeas*, or reduced vegetable broth)
2 tablespoons lemon juice, or to taste
1 tsp. sea salt, or to taste
Pepper to taste
Pinch allspice

Pour boiling water over the cracked wheat, cover, and let stand about 20 
minutes until wheat is tender and water is absorbed.  Add the chopped 
vegetables and toss to mix.  Combine oil or substitute, lemon juice, 
salt, pepper, and allspice.  Add to wheat mixture and mix well.  Chill.  
Serve and enjoy.

*I always serve this with hummus, so I use the chickpea liquid.

This sounds pretty good....


Remember, if you ever need a helping hand, it's at the end of your arm. 
As you get older, remember you have another hand: the first is to help 
yourself, the second is to help others 

                        -- Audrey Hepburn

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