Malaysian-Style Stir-Fried Turmeric Shrimp with Bulgur Wheat

Lots of interesting flavor and texture

Serves 2
1/2 cup quick cooking bulgur wheat
1/2 cup chicken broth
1/2 teaspoon each of onion powder and garlic powder
1 teaspoon dried dill
zest of 2 lemons
1 large carrot small diced
1 rib celery small diced
1 tablespoon minced garlic
1 small minced jalapeno and
1/2 teaspoon red pepper flakes
1 lb. small to medium shrimp, peeled
1 tablespoon chopped fresh dill or
9 fresh curry leaves cut into strips
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground pepper
juice of 1 lemon
1 teaspoon sugar
2 tablespoons peanut or vegetable oil
3 green onions, sliced
3 tablespoon chopped cilantro
salt and pepper to taste
Early in the day, cook bulgur wheat by putting it in glass bowl with onion powder, garlic powder, dried dill, and lemon zest.  Heat chicken broth to a boil and pour over bulgur mixture.  Stir and cover bowl.  Allow mixture to sit on counter for 1 hour and then refrigerate until ready to make shrimp dish.
To make the stir-fry, saute carrots, celery, garlic, jalapeno, turmeric, cumin, and red pepper flakes in oil for 3 minutes or until tender crisp.  Next add shrimp and toss to coat with oil and veggie mixture, then immediately add bulgur wheat and chopped fresh dill as well as lemon juice and sugar.  When shrimp begin turning pink, toss in green onions and cilantro.  Taste and adjust seasoning.  Remove from heat and serve.
Note: sweet potato chips are delicious with this meal.

Moroccan Chicken & Root Vegetable Stew

6 servings

1 tablespoon olive oil

1 pound skinless boneless chicken breast,

cut into 1-inch pieces

1 1/2 cups chopped onions

2 cloves minced garlic

1 tablespoon curry powder

1 tablespoon ground cumin

1 cinnamon stick

2 cups 1/2-inch pieces peeled sweet potatoes

2 cups 1/2-inch pieces peeled parsnips (when available)

2 cups 1/2-inch pieces peeled turnips

1 cup 1/2-inch pieces peeled rutabaga

2 cups fat-free chicken broth

1/4 cup currants

1 cup drained, canned, diced tomato

chopped fresh cilantro

French-Style Couscous (below)

Heat oil in large pot over medium-high heat. Sprinkle chicken with salt & pepper. Add chicken pieces to pot and saute until light golden but not cooked through. Transfer chicken to bowl.

Lower heat to medium. Add onion to pot and saute until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumnin and cinnamon stick, and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and cook on low until vegetables are tender, about 20-30 minutes.

Add tomatoes and chicken with accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes. Serve over hot couscous and sprinkle with chopped cilantro

Oil Preserved Lemons

6 to 12 lemons

kosher or sea salt

vegetable oil to cover lemons

Slice lemons into 1/4 inch slices and place in a colander over sink or bowl.  Salt each layer and allow lemons to sit overnight to remove excess moisture from lemons.  Rinse lemons with water and pat dry with paper towels.  Place lemons in glass jar and cover with vegetable oil.  Place in the refrigerator for a least a week before using.  They keep almost indefinitely in the refrigerator in the oil.  Use as a condiment with foods from the Middle East.