Oats(w/Cranberries), North African Cauliflower Soup and Apricot Bulghur Pilaf and a Salad

Breakfast Oats with Cranberries! (still!) (rating 5 out of 5)



Lunch North African Cauliflower Soup and Harvest Bread (rating 4 out of 5)



North African Cauliflower Soup (serves 4-6)
2 ½ cups chopped onions
2 Tablespoons vegetable oil
2 potatoes (about 2 cups diced)
1 med head cauliflower (about 5 cups chopped)
2 teaspoons ground cumin
1 ½ teaspoons ground fennel
4 cups hot water
32 oz vegetable stock

2 Tablespoons lemon juice
salt and ground pepper to taste

In a soup pot on medium heat, saute the onions in the oil for 5 to 10 minutes, until translucent. While the onions saute, dice the potatoes and chop the cauliflower.
Stir the cumin, fennel and potatoes into the pot and cook for a minute. Then add the hot water. Cover, turn up the heat and bring to a boil. Add the cauliflower and vegetable stock and return to a boil. Then lower the heat and simmer, covered, for about 10 minutes, until the vegetables are tender.
In a blender or food processor, puree the vegetables and broth until smooth. Add the lemon juice, salt and pepper. Reheat the soup if necessary, taking care not to scorch it.


from Moosewood Restaurant Cooks at Home

Dinner Apricot Bulghur (not barley!)(rating 5 out of 5) Pilaf and Salad (rating 5 out of 5)

salad:
Red leaf lettuce
cucumbers
grated carrot
avocado
red bell pepper
tamari sunflower seeds (left over from Hummus Sandwiches last week)
Red wine vinaigrette



Apricot Bulghur Pilaf (serves 4-6)
2 Tablespoons olive oil
1 ½ cups chopped onions
1 ½ cups bulghur
2 ¼ cups boiling water
½ cup chopped dried apricots (preferably unsulfured)
1 ½ tablespoon fresh spearmint leaves, minced ( 2 teaspoons dried)
2 tablespoons chopped fresh dill (1 ½ teaspoons dried)
½ cup chopped fresh parsley
juice to 1 lemon
salt and ground pepper to taste

In a saucepan with a tight-fitting lid, heat the oil and saute the onions for 3 minutes. Stir in the bulghur and saute for 2 more minutes. Add the boiling water, cover, and bring to a boil. Reduce the heat and gently simmer for 10 minutes. Add the apricots without stirring them in, cover and cook for another 5 to 10 minutes until the water is absorbed and the bulghur is fluffy. Stir in the mint, dill, parsley and lemon juice. Add salt and pepper to tast.

Also from Moosewood Restaurant Cooks at Home