Jewels and Jill Elmore, authors of “The Family Chef,” make a dynamic duo in the kitchen. Not only are they private chefs but they're also sisters, and understand the bonds formed over family dinners. Their bulgar pilaf with spinach and lula kebobs recipes form the base of each dish, but their preparation makes them unique.
These recipes will combine all same the ingredients cooked in several different ways for everyone in your family.
Adult Meal Version -
For bulgar pilaf with spinach: Heat a medium-size pan on med-high heat; when the pan is hot, add the olive oil and sauté the onion and garlic until translucent. Add the bulgar and stir for another minute or so and then add the chicken broth. Turn the heat to high and bring to a boil. Stir in spinach, cover and reduce heat to simmer. Cook for 18-20 minutes.
For lula kebobs: Using your hands, mix all the ingredient together until just combined. Overmixing may result in meat that is tough.
Again, using your hands, gently squeeze the meat onto metal skewers and form the kebobs. Place the kebobs on a sheet tray lined with parchment. If you have time, it's a good idea to cover the tray with plastic and put the kebobs in the fridge for 30 minutes or so. There are two reasons for this: 1. You are giving all of the flavors a chance to meld together 2. This will help to keep the meat from falling off the skewers.
Heat the BBQ and grill the kebobs about 3-4 minutes on each side. Serve with tabuleh and sumac-flavored red onions.
For sumac-flavored onions: Mix the onion and sumac together and let it sit for about 10 minutes before serving.
For cold cucumber sauce: Place all ingredients blender. Pulse until blended. Serve very chilled!
Toddler Meal Version -
Make lula kebobs into small meatballs and serve in pita bread with cucumber sauce
Baby Meal Version -
Same recipes as above, just different measurements
1/4 - 1/2 cup of cooked bulgar pilaf
2 tablespoons kebob mixture
1 tablespoon Greek yogurt
In a small sauté pan cook the kebob mixture until fully cooked, breaking it up into small pieces as you cook it. Drain any excess fat. Stir in the bulgar pilaf and yogurt and serve.
© 2012 MSNBC Interactive
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