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Turkey Bulgur Skillet


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I hate winter evenings.  I'm not an expert photographer.  I don't even aspire to be one.  But I at least like to TRY to get a good looking photo of the recipes that I post.  The winter evenings leave me with no natural light to speak of and so most photos come out looking slightly unappealing with a yellowish-orange tint to them.  I suppose that means I'll just have to talk this recipe up because you seriously have to try it and I promise you will LOVE it.  I questioned it slightly when I pulled out the recipe. I've never actually cooked bulgur before.  But the recipe was part of a "try new whole grains in your diet" article and I figured... "sure, why not?"

When I called the kids to the table for dinner I wished I had been able to record their reactions.  Brendan (who rarely complains about dinner) sat down and looked at his plate skeptically saying "what IS this?" as Aubrey said "I don't WANT this... I don't LIKE it!" throwing herself to the ground.  I reeled them back in saying "you haven't even tasted it yet... if you take a few bites then I'll get out some tortilla chips and you can eat it with those."  The word "chips" got their attention and they took their first tentative bites.

Brendan's eyes lit up "Mommy, it's so GOOD!" and Aubrey exclaimed "I like it!" and though they momentarily forgot about the promise of chips, I brought them out anyway... I like to keep my word.  The tastes were amazing (and a tortilla chip or two to clean the plate adds a nice touch.)  So don't be turned off by the name or the look because as Brendan has told me time and time again "even if it doesn't look good... it doesn't mean it won't TASTE good!"

Turkey Bulgar Skillet

8 oz lean ground turkey
1 small onion, chopped
1 garlic clove, minced
1 (16 oz) can kidney beans, rinsed and drained
1 (14.5 oz) can diced tomatoes with mild green chilies
1 1/2 cups water
1/2 cup frozen corn (I used a whole can, drained, since I didn't have any frozen)
1 Tbsp. chili powder
1 tsp. ground cumin
1/4 tsp. pepper
1/4 tsp. salt
1 cup uncooked bulgur (I found this in the whole foods/bulk section of Fred Meyer for cheap!)

Topping: 1/2 cup plain greek yogurt or sour cream mixed with 1 Tbsp chopped green onion and 1 Tbsp minced fresh cilantro

In a large nonstick skillet coated in cooking spray, cook turkey and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.

Stir in the beans, tomatoes, water, corn chili powder, cumin, pepper and salt.  Bring to a boil.  Stir in bulgur. Reduce heat; cover and simmer for 13-18 minutes or until bulgur is tender.

Remove from heat; let stand 5 minutes.  Fluff with a fork.  Serve on plates or in bowls with a spoonful of "topping" and some tortilla chips.

Original recipe courtesy of taste of home healthy cooking


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