Wheat Bulgar Pilaf - Camille Zaleski King

• 2Tbs Butter
• 1 Med Onion - diced
• 1 Cup Wheat Bulgar
• 1/2 Tsp Oregano
• 2 Cups chicken stock, bouillon cubes and water work too
• 1/2 tsp parsley
• salt and pepper to taste

Saute onions in butter until clear, add remaining ingredients bring to a boil then reduce to simmer. Cover and cook until liquid is absorbed and bulgar is soft. (about 15-20 minutes, just like rice a roni)

Mexican Rice - Camille Zaleski King

• 1 cup rice
• 3 tbs oil
• 2 cloves garlic
• 1/2 tsp cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce (if you want more heat use El Pato brand)
• 2 cups chicken broth

You will need a sauce pot with a lid, heat oil on medium heat add, rice, garlic and chopped onions. Cook until rice is starting to brown, you must constantly stir. once rice is starting to brown add remaining ingredients, bring to a boil then reduce heat to simmer and cover. cook for 18-20 minutes. All the water should be absorbed and the rice should be fluffy, just like a Mexican restaurant.

Breakfast Spaghetti - Camille Zaleski King

My mom used to make this for breakfast if we had left over spaghetti from the night before. Now I make it for my son, he loves it. It is so simple, it doesn't seem like a real recipe.

Breakfast Spaghetti

• 3 - 4 cups Spaghetti (any pasta will work spaghetti is best)
• 2Tbs butter or olive oil
• 2 eggs
• 1/2 cup Parmesan cheese
• salt and pepper to taste

Put butter/oil in a frying pan, add spaghetti. Let it cook until spaghetti starts to get a little crispy in some parts. 

While spaghetti is cooking fork wisk eggs in a bowl, then add to the frying pan with the spaghetti. 

Stir until the eggs are cooked. 

Take off the heat and add parmesan cheese and salt and pepper.

Enjoy.