CHILI CHEESE FRIES

Given the fact that this chili was made with bulgur, I was shocked when my husband said that this was one of his favorite meals I have ever made! It truly was delicious.

You can find the recipe at “Eat Plant-Based”: Chili Cheese Fries.

Ancient grains in the wheat family include:

-Einkorn: the oldest known wheat which is wild and has never changed

-Emmer (also known as Farro), Khorasan (commercial name “Kamut”), and Spelt came from hybridization in nature

-Freekeh and Bulgur are often included in the list of ancient grains. They are not actually varieties of wheat rather their name describes an ancient process of preparing wheat berries. Freekeh is wheat that is picked when immature and green, then roasted and cracked. Bulgur is wheat that is precooked, dried, then ground into different sizes.

Here is a nice newsletter by Dr. McDougall describing the difference between Celiac Disease, Wheat Allergies, and Wheat Sensitivity. He also describes the down side to the gluten-free craze.

What I did differently for the chili:

-Used 1/2 cup diced onion (one small onion)

-Ketchup was unsweetened

-Did not add extra salt

-After all the spices were added to the bulgur I liked the flavor but not the mouth feel so I added a drained and rinsed 27 oz can of chili beans

What I did differently for the cheese sauce:

Used a completely different recipe that I really enjoy and is much faster to make: Jill’s 5-minute Game Changer Cheese Sauce (nut-free, gluten-free)

For the final dish:

-Topped with sliced scallions