Posts Tagged ‘toasted walnuts’

I really like bulgur wheat.  I’ve been eating it in tabouleh for over 20 years.  One more thing I can thank my mom for since she is the one who first ventured into the world of tabouleh and healthy eating many moons ago.

Thing is you can add almost anything to grains and make them yummy. I would eat them every day if I could.

This combination of flavours is lovely.  The grapes add sweetness.  The feta is salty and tangy lime. The toasted walnuts bring a whole new flavour profile of nutty goodness to the salad. And the arugula brings a tangy zest that does not overpower or get overpowered by the rest of the family. Simply Delicious.

Adapted from ATCO Blue Flame

Bulgur Salad with Arugula & Grapes
3/4 cup fine Bulgur wheat
1 cup boiling water
1/4 cup fresh squeezed lime juice
2 tsp lime zest
1-2 tbsp olive oil
1/2 tsp pepper
1/2 tsp salt
1 cup feta crumbled
1 cup red, seedless grapes, halved
1 cup toasted walnuts
1/3 cup thinly sliced green onions
1 cup arugula

Place bulgur in a bowl. Cover with boiling water and give a quick stir. Cover bowl and let sit 20-30 minutes or until water is absorbed and bulgur tender.

Stir in lime juice, lime zest, olive oil, salt and pepper. Add your cheese, grapes, walnuts and green onions. Mixing well.  Spoon into a bowl or on a plate and top with a good handful of arugula.  Serve immediately.

Serves 3-4

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I thought the amount of maple syrup in this recipe would make it quite sweet so we cut it back a little and were pleasantly surprised at how nicely the vinegar, stock and maple syrup fused together to create a very delish sauce.  The addition of the toasted walnuts further enhanced the overall dish and it was scrumptious.  We initially did boneless, skinless thighs but next time we will use the bone in/skin on thighs.


Maple Walnut Chicken Thighs

1 cup walnut halves (toasted)
1-2 tbsp olive oil
8 bone in, skin on chicken thighs
1/4 cup apple cider vinegar
1/4 cup chicken stock (approx)
1/3 cup maple syrup (the real stuff)
Salt & Pepper to taste

In a large sauce pan heat the olive oil.  Season chicken with salt and pepper, both sides then add it to the pan and cook turning once, until browned.  Remove chicken to plate.

Tip: To toast your walnuts, preheat oven to 350.  Place walnuts on parchment or foil lined baking sheet.  Bake for approximately 5-8 minutes.  Remove from oven and set aside.

If there is a lot of extra fat in the pan remove all except approx. 1 tbsp. and then add your vinegar to pan.  Do not put your head over the pan at this point or you will end up with a vinegar facial!  Cook vinegar for a minute or two, scraping up any bits on bottom of pan then add approx. 1/4 chicken stock (a little more never hurt), maple syrup and a good amount of black pepper (to your taste of course).  Cook until this mixture thickens a little.  Then add your chicken  & walnuts into the pan, spooning the sauce over top of the chicken.  Cover pan and simmer about 5-10 minutes.

Serve with noodles, roasted spuds or fluffy rice.

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