Lentils and bulghur

Tex-Mex night at our house... but I had neither black beans nor rice. Improv: lentils and bulghur! New favorite. Works as a side or wrapped in a tortilla with salsa, cilantro, sour cream... Options are endless.

1 cup uncooked bukghur

1 Tbsp olive oil

1 small onion, chopped

1/2 red bell pepper, thinly sliced

3 cloves garlic, crushed

1 1/2 cups lentils

2 Tbsp white vinegar

A few dashes of hor sauce -- OR -- 1/4 teaspoon cayenne powder

Salt to taste

Cook bulghur according to package instructions.

Cook lentils in 4 cups boiling water, covered, for about 25 minutes or until tender.

Heat oil in a large skillet on medium high. Sauté onions and red bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more. Add the lentils, vinegar and hor sauce. Bring to a boil, reduce heat, cover and simmer for five minutes.

Stir in bulghur. Add salt to taste.

Baked cornmeal-crusted fish

Perfect for fish tacos, or just with tartar sauce. Crispy, but not greasy.

1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon ground paprika
1/4 cup milk
4 grouper fillets (or other firm white fish, such as tilapia)

Combine cornmeal, salt, and papria in a shallow dish, stirring well with a fork. Place milk in a shallow bowl.

Dip each fillet in milk; dredge in cornmeal mixture. Place fish on a baking sheet coated with cooking spray. Bake in preheated oven at 450° for 10 minutes or until fish is done (flakes easily), turning once.