Mon February 1,2010
Good morning and happy February! Spring is right around the corner now, right?
No late-arrival for me this morning. Boo. The main roads weren’t too bad and I made it to work in one piece. Even though I lived in Boston for 7 years, I am awful at driving in the snow! I drive like an old lady even when it flurries. Chris would probably even say that I drive like an old lady all the time :)
Anyway…enough about my driving skills, let’s talk dinner!
We had leftover shrimp to use up, so I scrounged around in the pantry and found some bulgur.
I had exactly one cup left in the box, which was the perfect amount to whip something up for dinner.
I found two shallots in the fridge, which I chopped up.
And added the shallots & bulgur to a heated saucepan with 1 tbsp vegetable oil.
Once the bulgur was golden, I added 2 cups of vegetable broth.
Side note – these are the best measuring cups ever!
See how you don’t have to crouch down to see if there’s the right amount of liquid since the measurements are on the inside?
We got these for our wedding from the Pampered Chef. Thanks for the gift certificate Renee!
So I added the vegetable broth, brought it to a boil, then turned the heat down and simmered for 15 minutes.
While the bulgur was simmering, I heated up frozen cauliflower and broccoli in the microwave and added them to the pan.
With two minutes left, I added the leftover shrimp to heat up.
Lastly I added a few spices for flavor.
In addition to ~ 1 tsp curry & cumin I added a dash of S & P and red pepper flakes.
Spoon into a bowl and serve!
Bulgur is an excellent way to add fiber & protein to your diet.
I’m happy to have vegetables back in my life!
During the few days I was sick I had zero vegetables.
This dish was very easy to make! And I enjoyed it so much I went back for seconds.
Dessert was a handful of yogurt covered pretzels.
Do you spy a pup?
*****
Ok, now. Breakfast!
It included this.
A delicious blueberry muffin. Compliments of my friend Jen.
Only one small blueberry muffin would never fill me up. No sir.
So what did I do?
I used it as an oats topping!
I warmed the muffin up in the microwave first.
In the oats was:
- 1 cup milk
- 1/2 cup oats (an overflowing 1/2 cup)
- 1 tsp brown sugar
- Lots o’ cinnamon
So simple yet sooooo tasty.
The blueberry muffin was a divine addition. Thanks Jen!
What muffin flavor would you use on top of your oats?
Hope today is the beginning of a great month for y’all!
18 Comments to “ Muffin Topper ”
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[...] dinner, I took some inspiration from Meg and made a meal with Bulgur. It’s been sitting in my kitchen cupboard for a while, but I [...]
I’ve never put a muffin on my oats–but I’m trying this stat. I’ve also never tried bulgar–but I feel like I’d LOVE it!
I think you just inspired me to make some bulgur tonight! It’s been sitting in my cupboard for weeks now and I just didn’t know what to do with it. I’m going to try something similar to this dish… and not mention to the Hubby that it’s buglur until after he eats it!
Those are some great measuring cups! I hate squatting down to see if it is the right amount!
Chocolate chip!
those measuring cups are AMAZING. i’ve never put a muffin in my oats but i’d imagine that a cranberry one would be mighty tasty :)
I would put a blueberry muffin in my oats too! I love yogurt covered pretzels…in fact, I had tons of them last night for my dessert and I just got done eating a few now! I get out of control with them though and I never know when to stop ! haha
A peanut butter muffin ;)
I want those measuring cups!!! :)
Your dinner looks good. I don’t think I have ever had bulgar. I’ll have to change that!
Muffin on top of oats: apple cinnamon! :)
Have a great week!
I am a big fan of bulgur–I recommend stirring it into chili!
I think I would use a pumpkin-spiced muffin in my oats–I can’t get enough pumpkin:)
I’d do a chocolate muffin with chocolate chips so they’d melt into the oats.
I LOVE blueberry muffins…which reminds me I haven’t made them in a long time. Probably b/c they don’t last long around our house!
Mmm I loved how you tossed everything together to make an amazing looking meal! I am “off” oats, I think i od’d on them, but a pumpkin or coffee cake muffin would be good!
Great idea with the muffins and oats!! I would probably choose a blueberry muffin too, if I did this. Or an oat bran muffin. Yum.
I also lose my appetite for veggies when I am sick. Too bad, huh? Because they are so full of vitamin C! It’s sort of ironic, isn’t it? It shouldn’t work that way. We should CRAVE vegetables when we are sick!!
Have a great day Meg!
the dinner you made looks great. I have never worked with bulgur, but maybe I should pick some up!
IO have those measuring cups but smaller scaled…my mom uses them for making cosmo’s to see how much vodka to use LOL but they are stil awesome, the ones on the angle CLUTCH! amazing dinner i love bulger :)
A BIG THANK YOU for reminding me that I had bulgar sitting in my pantry too! I made this (sans shrimp) last night and had it with a small salad, some dried cranberries and….a Reese’s peanut butter heart. :)I love bulgar!
I’ve topped my oats with a trader joe’s carrot muffin once or twice before and also the blueberry bran muffins many a-times!!! With a nut butter drizzle too, of course!!! It was amazingg :)