From: "Whole Grains Every Day, Every Way" by Lorna Sass. Adapted from a Jewish dessert. "It is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot." "This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast."
This recipe makes a hearty filling pancake that is full of nutrition. You can used the flavored malt-o-meal instead but you may want to omit or cut back on the molasses and cinnamon. Optionally you can add fruit and or nuts to these.
From Cooking Light. "Fresh mint gives this dish a pleasant aroma. Dried cranberries offer a hint of sweetness. Use any other dried fruit you like in their place: Try golden raisins, currants, dried cherries, or chopped dried apricots."
The spices make this version of the Lebanese salad special--and it's important to use good olive oil and lots of fresh lemon juice. Prep time does not include overnight soaking of the bulgur and herb mixture.
This is a recipe that I got from February 2008 Redbook and just tried today. My really picky 11 year old just loved it and wanted more (he ate his without any onions or tomatoes though)! I made a couple of changes that suited my tastes, so here is my updated version.
From: "Whole Grains Every Day, Every Way" by Lorna Sass. "Picadillo, a zesty ground beef stew of Spanish orgin, was welcomed enthusiastically into the kitchens of many Caribbean and Latin American cooks during the Colonial period. Variations abound, but I favor the ones that achieve a balance of sweet and salty by including raisins and pimento-stuffed olives. Though picadillo is traditionally served over rice, by mixing high-protein quinoa right into the stew, you can go easy on the meat and still have a very satisfying meal."