Frantic Home Cook - Home cooking, Recipes, Healthy, Frugal

I know what you were thinking as you read that last recipe…TWO STICKS of BUTTER!?  C’mon, you don’t think I eat like that all the time, do ya?  Oh, you do.  Well, let me prove you wrong.  This is my entry in the Beat the Heat roundup at A Southern Grace.

I went up to the Middle Eastern food market and bought some bulgur, feta, lemons and pitas, then stopped at the Asian food market for some fresh shrimp.  TODAY’S MATH PROBLEM: There are 3 Asian, 2 Italian, 1 Indian, 1 Greek, 1 Slovenian, and 6 Middle Eastern groceries within 5 miles of Francie but 0 Mexican mercados within 50 miles.  What’s up with THAT!?  ANSWER: Because Mexican is Francie’s favorite food so therefore it figures.

Anyhoo, bulgur (cracked wheat) can be cooked sans heat so it’s perfect for dog days like these.  Here’s how.

BULGUR SALAD WITH FETA AND SHRIMP
2 c. bulgur
Just enough water to cover
Pinch of salt
1 tsp. cumin
1 tsp. cayenne
Juice of 1 lemon
1/3-1/2 c. olive oil
1 Tablespoon honey
1 large bunch fresh parsley
1 c. walnuts, toasted and coarsely chopped
1 cucumber, cubed
1 c. crumbled fresh feta
1/2 lb. peeled, deveined and cooked shrimp

Pour bulgur into a bowl and cover with water until about 2″ over.  Salt the water and stir.  Let sit for about 1 hour or until the bulgur is soft.

Mix cumin, cayenne, lemon, olive oil and honey.  Pour over bulgur.  Chop and add the parsley, walnuts and cucumber. Refrigerate for at least 4 hours.  When ready to serve, top with feta and shrimp.  Pat yourself on the back for eating so healthfully.