I have been soooo bloody busy. This week involves two shoots in addition to everything else. So as much as I want to throw more cocktails and cakes your way I also think that you deserve a little health. Health comes in the “creamed” flavor, didja know that?
Of course my “cream” involves almond milk but let us ignore that.
The leftovers of this health can be packed and molded and y’all know I love shaped food:
For even more health there is my mush, and deep, deep, philosophical thoughts on Goodnight Moon over at Hello Giggles.
I should ply you with health while I can. I fear that there may be a lot more beverages for you here now that I’m cooking/writing for two. For three counting my lover.
Speaking of lovers (What a segue! It even made sense.), this bulgur comes from my second lover. Well, third lover, counting Trent Reznor.
Because you know Mark Bittman can get bulgur with me any day of the week.
Bulgur not vulgar!
Vulgar is reserved for Trent.
Let’s just get creamy and get it over with. I promise to be chaste next week.
One last thought-leftovers can be packed an molded into shaped food forms. I love food with structure:
Creamed Bulgur with chard adapted from Mark Bittman’s How to Cook Everything Vegetarian
Olive oil spray
1/3 cup chopped onion
Several cups of cleaned chopped Swiss Chard
1/2 cup bulgur
1/2 cup almond milk
1 cup vegetable stock
Salt
Freshly ground black pepper
Nutmeg
Heat a pot over medium, spray with olive oil and sauté onion until soft. Add chard, stir, and cook until wilted. Add bulgur, milk and broth. Stir, cover and turn heat to low for 10 minutes.
Turn the heat off for 15 minutes. Add salt, pepper and nutmeg to taste. Deeeeelish.
Scrumptious Gruel 
LOVE FAST AND EASY MEALS… And other things? LOL!!!
Fast n easy! As it should be. Thanks for stopping by to comment!
LOVE your mini-dissertation on Goodnight Moon! And should I be surprised that you added pumpkin? Of course not 😉
Speaking of pumpkin, I whipping up a delectable healthy-ish dessert…you would love it all except for one part (you’ll know it when you see it):
1 Cup canned organic pumpkin puree
1/3 cup Coconut cream (yep, I did it – but you can sub almond milk and add more ice!)
Frozen banana
Pumpkin pie spice
Ice
Top off with mint and spoon it down! So yummy!
P.S.
I’m not sure how I commented on everything EXCEPT your post…so now to your post. I coincidentally (or perhaps NOT so coincidentally) have an entire bunch of chard just waiting to get some lovin’ in the kitchen! So I shall try your recipe!
Chard lovin’! I love it. Let me know how it goes. And your pumpkin recipe sounds perfect except for that one thing that almond milk WOULD be delectable in. Thank you or reading all my stuff! And for commenting! My but I’m exclamation pointy today…
Sent from my iPhone
>
I had to google Trent Reznor. I was relieved to find out he was somebody my age. Of course Mark Bittman is even older than me. But I didn’t have to google him. GREG
They both just get better with age.
Sent from my iPhone
>