Last week we got a fresh stock of Turkish groceries from tulumba.com, a specialty online store for products from Turkey. One of our favorites is bulgur, which is essentially like cracked wheat except that it is parboiled before use. It is  a low glycemic index, high fiber, protein-rich grain of much higher nutritious value than rice or couscous. We like to substitute it for rice as a side dish with our main meal.

Ingredients

Bulgur

• 1 cup bulgur
• 1 small onion, finely chopped or crushed in a food processor
• 2 medium tomatoes, finely chopped or crushed
• 1 tbsp extra virgin olive oil
• 1 – 2 cups warm water

Tilapia

• 2 medium tilapia fillet, cut into halves
• 1 cup plain bread crumbs
• 1/4 cup extra virgin olive oil

Salad

• Salad greens, strawberries, blueberries, cucumbers, green onions
• Walnuts
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil

Method

Saute onions with tomatoes in olive oil in a small saucepan over low-medium heat until soft. Add bulgur, mix well and add enough warm water to cover the bulgur inside the pan and bring to a boil. Lower heat, cover and cook for about 5-10 minutes. When completely cooked, bulgur should be soft and fluffy.

Cover tilapia fillets with bread crumbs and pan fry in remaining olive oil until crispy brown on the outside and soft inside.

Make a salad with greens, strawberries, blueberries, cucumbers and green onions. Add walnuts. Our regular dressing is a mix of freshly squeezed lemon juice and olive oil.

Serve with steamed asparagus.

©2010 Littlestomaks.com

6-8 toddler servings, 4 adult servings

Ingredients

1. 1 12 oz box of Rotini pasta (or another type such as Penne)
2. 1/2 lb boneless, skinless chicken thighs, cut in quarters (or chicken breast)
3. 1/2 lb baby bella mushrooms, cut in quarters
4. 1/2 bag fresh baby spinach, washed well
5. 1 medium yellow onion, finely chopped or crushed in a food processor
6. 2 tbsp extra virgin olive oil
7. Salt and pepper to taste
8. Parmesan blend bread dip seasoning

Method

Saute onions and mushrooms in olive oil over low-medium heat until soft. Set aside. Cook pasta according to the instructions on the box, drain and set aside. Lightly coat chicken with olive oil and Parmesan blend seasoning and pan fry on medium heat until cooked through and the skin is crispy light brown. In a large saucepan heat a little olive oil, add pasta and toss over a few times so it is uniformly coated with oil. Add mushrooms and spinach, cooked covered for 2-3 minutes or until spinach is soft but not overcooked. Serve with blueberries on the side and a slice of bread.