Knock. Knock… Hope you have not left. I missed all of you very much. It’s been too long since my last post. I have lots of reasons why it took me too long to come back… shopping, holidays, New Year, family, kids, work, stress, laziness, sadness, confusion… should I say more?
Happy New Year even though we are already coming close to February. I want to wish all of you a year of fortune, happiness and health. I feel like the days are passing way too fast for me to catch up. I want to do so much, but yet seem so out of shape. I was thinking of adding some exercise in my life to feel more energized and better throughout the day, but can’t seem to work out a great time yet. My current schedule is wake up at 6:15 , dropping off the kids to school at school 7:40, then head to work, then back to picking up the kids… I am not back home until 6:30/7pm. By the time they are in bed, I am too beat to do much. I was thinking of working out during my lunch break, but it’s just a thought for now. As far as my cooking… I have been trying out some new dishes; and at times speed cook in no time feed for survival. My focus has been to cook more healthier dishes, but also make sure we all splurge. Do not like self deprivation. I want to make sure my girls grow up loving fruits and veggies as much as french fries or chocolate.
I hope to catch up with all of you and get back to the normal blogging routine. In the mean time, if you have any great tips for gaining energy, or finding time for exercise, please share them with me. I would love to hear your thoughts.
Sending you big hugs and a quick & healthy dish for a weeknight meal and a healthy start for the year!
Red Lentil Tomato Bulgur Pilaf
- 1 1/2 cup red lentils
- 3 cups water
Tomato Bulgur Pilaf:
- 1 cup #2 or medium size bulgur
- 3 tbsp olive oil
- 6 cloves of garlic, minced
- 2 tbsp tomato paste
- 1 tbsp pepper paste
- 1/2 to 3/4 cup boiling water
- 1/2 lime, juiced
- 1 tsp chili flakes
- salt to taste
- 1/4 cilantro, chopped
- extra virgin olive oil for drizzle
Rinse and drain the lentils. Fill a medium size saucepan with 3 cups of water and add the lentils. Cook the lentils on a medium high heat until they are soft for about 15 to 20 minutes. (Just like rice, the water should cook down and all you should have at this point is mushy lentils.)
Tomato Bulgur Pilaf:
While the lentils are cooking, start preparing the pilaf.
Boil 1 cup water for the bulgur.
In another medium size pan, heat up the olive oil. Add minced garlic and cook for less than a minute until soft. Add tomato and pepper pastes and cook an additional minute. Add lime juice, chili flakes and salt to taste. Add in 1/2 cup boiling water. Add bulgur and lentils and stir to combine all the ingredients. Close pan with lid and remove from heat. Let it rest for about 5 minutes. Add chopped cilantro and serve with a drizzle of extra virgin olive oil.