I just had dinner at my friend Alison's and she was making guacamole; she prepped everything before cutting into the avocados which she soon discovered were overipe. She was also making a bulgar salad and had cooked the bulgar and chopped the mint. So the guac prep went into the bulgar and mint and it was delicious. —Sadassa_Ulna
stock or water
red onion, minced
large tomato, diced
some chopped avocado?
In This Recipe
Pour bulgar into a large saucepan or heatproof bowl; meanwhile heat water or stock in a small saucepan to a boil, then pour over bulgar and cover. Allow to sit for 40 - 60 minutes.
Meanwhile whisk all remaining ingredients (minus tomatoes) in a medium sized bowl.
When bulgar is done add tomatoes pour dressing over all; toss to mix. Serve at room temperature.
Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things!
So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.