this recipe calls for bulgur. bulgur is very high in fiber, low in fat and rich with B vitamans and iron. it’s very easy to prepare as well. start by soaking in water for about 20 min. set in a warm spot like over a pilot light on stove for quicker results. once bulgur has softened, grab handfuls of wheat out of water and squeeze out excess water, place in another bowl. now it’s ready to cook with.
ingredients: 6 pork cutlets about 2 to 3 inches thick, 1 cup of bulgur, jasmine brown rice (or white rice), chicken stock, (optional: parsnips), fresh green beans, 1 red bell pepper, 1 red or green jalapeno, green onion, small white onion, 3 garlic cloves, pine nuts, curry powder, salt & pepper.
- in a sauce pot toast pine nuts a few min. on medium heat. remove from pot, set aside. in the same pot pour in rice, a few tbl. spoons of oil, and about 3 tbls. of curry powder. toast over medium heat, about 5 min. heat chicken stock. pour in hot chicken stock and let come to a boil. lower heat to simmer and cover. cook time about 45 min. (follow rice to liquid ratio on package)
- heat large saute pan over meduim high heat. season pork cutllets with salt & pepper & curry powder. rub seasoning into the meat. repeat on other side. coat pan with a few swirls of olive oil. place cutlets into pan and let seare 10 min on each side until nice and brown.
- in the meantime, chop veggies into bite size pieces. once cutlets are seared on both sides, remove from pan and set aside. (they’re not cooked all the way through yet. they’ll finish at the end) place chopped veggies in same pan and season with salt & pepper. toss in 2 bay leaves and about 1 tbls. of fennel seed. cook for about 15 min, stirring occasionaly.
- slice cutlets into pieces and return to pan with veggies. add in bulgur and pine nuts, mix everything up and lower heat. cook about 10 min. more. remove bay leaves and mix in rice. garnish with green onion.
This dish is full of color and flavor. the yellow curried rice and red and green veggies give this dish a beautiful fall like presentation.
- 1 lb. lean ground beef (or ground turkey)
- 4-6 garlic cloves
- 1 sm. yellow onion
- 1/4 cup chili powder
- 1 tbs coriander powder
- 1 tbs cumin powder
- 2 tsp garlic powder
- 2 tbs tomato paste
- 1 can fire roasted tomatoes
- 1 can crushed tomatoes
- salt & pepper
- ranch style beans (optional)
- heat pot over medium heat. dice onion, drizzle pot with olive oil and add onions to pot. finely chop garlic and ad to pot. season with salt and pepper.
- add chili powder, coriander, cumin and garlic powder to pot. mix everything together.
- add meat in a sauce pot, season with salt & pepper and brown the meat mixing everything together.
- mix in tomato paste. add fire roasted tomatoes and crushed tomatoes. (splash in a few dashes of worcestershire sauce.)
- let chili cook for about 20 minutes on medium heat to thicken and letting all the flavors meld together. stir chili occasionally. lower heat to low and let simmer until ready to serve.
Makes 4-6 servings
Serve pickled jalapenos on the side for a little added kick.
This chili is very fresh tasting and much better than the canned stuff! It’s even better the next day too!
Fill up a thermos with Easy homemade chili and take it to your next tailgating party to jazz up the traditional hotdogs. It will be a hit! (an insulated thermos is not only good for keeping liquids cold but also for keeping soups and chili warm when on the go.)