How To make Meatless Bulgur Filled Tamales
1 Recipe Basic Masa Dough
see recipe 18 Corn husks or parchment
:
papers FILLING:
1 c Bulgur wheat, uncooked
8 Tomatoes, sun dried, minced
1/4 c Onion, dried
2 3/4 c Boiling water
4 tb Miso, brown rice
2 tb Arrowroot powder
To make filling: a. In a medium sized mixing bowl, combine bulgur, tomatoes, pepper and onion. b. Add boiling water. Stir and cover with a dinner plate. Let sit for 15 minutes. c. Add miso and arrowroot, stirring thoroughly. d. Fill and cook tamales acording to "Tamales Basic Procedure". (See recipe). Per serving: (2 tamales) 384 cal, 4 g prot, 420 mg sod, 81 g carb, 3 g. fat 0 mg chol, 17 mg calcium From _Vegetarian Gourmet_ Summer 1993
How To make Meatless Bulgur Filled Tamales's Videos
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How to Make Stuffed Jalapeños | Hilah Cooking
Make Stuffed jalapeños with meat, salsa and cheese. These stuffed jalapenos are a great hot appetizer or main dish. New videos every Thursday! Subscribe to be notified when I release a new video!: Sausage stuffed jalapeño peppers recipe at
Not into spicy jalapeños? Do the same thing with mini bell peppers. Bite-size appetizers not your bag? Use the same filling in bell peppers or poblanos for a main dish. Just bake the peppers 30-40 minutes until cooked through. You can also do the same recipe with ground beef if you don't eat pork.
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EATS Virtual Cooking Class 2: Tabbouleh Salad
Learn how to make tabbouleh!
Ingredients:
- ½ cup quinoa or couscous
- 1 cup of diced cucumber (small to medium cucumber)
- 1 cup of diced tomato
- 3 medium bunches of curly parsley
- ⅓ cup of thinly sliced green onions
- 1 medium garlic clove, pressed or minced
- ⅓ cup of olive oil
- ⅓ cup of chopped fresh mint (optional)
Directions:
1. Cook the quinoa or couscous according to the package.
2. Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
4. Add cooked quinoa or couscous, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
5. In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.
6. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.
Trust Chef: Tillamook Cheese with Chef Ben Ford
@ChefBenFord uses sharp cheddar cheese from @Tillamook to make 5 delicious cheesy dishes ranging from classic pimento grilled cheese sandwiches and cheddar potato taquitos to other creative dishes like a savory sweet potato muffin, a tamale pie, and a cheesy puff pastry waffle.
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Crispy, Melty 2-Ingredient Fritters | Big Little Recipes
Crispy and cheesy, these two-ingredient fritters would sparkle next to anything. But a citrusy, herby salad—packed with green parsley and crunchy cucumber—hits the spot. Savory feta fritters with parsley salad is a deliciously hearty meal for any time. GET THE RECIPE ►►
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PREP TIME: 25 minutes
COOK TIME: 30 minutes
SERVES: 3 to 4
INGREDIENTS
1 cup (168 grams) medium-grind (also known as #2) bulgur
4 ounces (113 grams) feta, brine reserved
Kosher or flaky salt
1 large bunch (about 6 ounces/170 grams) flat-leaf parsley
Extra-virgin olive oil, for sauteing and dressing
2 Persian cucumbers
1 large lemon, preferably organic
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The SHOCKING SECRET to great chili
Buy my custom chef knife before it sells out again:
***RECIPE***
Cut up some onions and peppers. Cook them in a big pot until soft. Dump in canned crushed or puréed tomatoes and undrained canned beans — roughly equal quantities is a good starting point, though I like extra tomato. Dump in a lot of spices until you like how it tastes — cumin + smoked paprika + oregano + garlic powder is a good basic blend. Simmer for about a half hour. If you want to be fancy, melt in a little dark chocolate. Eat and go do something else with your life.