Sometimes I’m in a cooking groove, and cannot wait to get home and make some yummy dinner. Usually by Thursday, when I’m tired and exhausted, that cooking groove diminishes a bit. As many of you know, cooking can take time and planning.
Although living in the city does have its perks, the downside is that we don’t have a grocery store nearby where we can just pop in and pick up ingredients for dinner. The closest grocery store is 1 mile away, although it’s not that far and may be fun to go once in a while, the long lines and the idea of pushing and pulling the granny cart does not necessarily make this our ideal choice. We sometimes pick up ingredients from different stores. For example, Trader Joe’s has an excellent variety of cheeses. And since the Farmer’s Market started, we’ve bought bacon, milk, eggs and butter.
Due to the these “location restrictions”, we meal plan. We order the majority of our food on Peapod, and list out different meals which we want to eat. By seeing what we eat over a number of days, we make sure to have a variety of meals (pastas, grains, Mexican or Indian, etc). I’ve noticed that I have become more aware of the ingredients I put into our food, and into my body.
Which leads me to the dish pictured below. It was on the cover of Vegetarian Times, and I coud not wait to make it. And it tasted just as delicious as it looks. The flavors blended so well, and the broth kept the bulgur moist. (In the case you don’t have mushroom bouillon, feel free to use vegetable or chicken stock) Between the mushrooms, and the steamed bok choy, this dish had a very earthy, natural taste to it. It’s great for a warm dinner, or leftovers for lunch.
Bok Choy & Mushroom Bulgur
Adapted from: Vegetarian Times
4 tbsp olive oil
3 garlic cloves, minced
8 oz crimini mushrooms, sliced
1 cup cherry tomatoes, halved
3 shallots, finely chopped
1 cup uncooked bulgur
1 1/2 cup water
2 mushroom bouillons
1 tsp fresh thyme, minced
1 tsp salt
1 tsp pepper
4 small bok choy, halved
Heat 2 tbsp of oil over medium heat, then add half of the garlic. Add the mushrooms, and cook for 5 minutes, or until browned. Transfer the mushrooms to a bowl. Add tomatoes to the skillet and saute for 2 minutes, or until browned. Transfer into the bowl that has mushrooms.
Add the remaining oil and garlic into the skillet. Stir in shallots and saute for 2-3 minutes. Stir in the bulgur until the grains are coated with oil. Add the water, bouillons and thyme. Season with the salt and pepper. Cover, and reduce heat to medium-low, simmer for 5 minutes.
Arrange the bok choy halves on top of the bulgur. Sprinkle the mushroom and tomatoes between the bok choy. Simmer for 5 minutes, while covered. Remove from heat, and let it rest for 10 minutes.