One Pan Chicken Sausage and Veggies

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I’m working longer days now. Which in part, I love because it earns me an extra day off per week (I’m working 4, 10-hr shifts). But, when that puts me walking in the door post-workout on a weeknight at 7:30, I don’t want a complicated recipe. (And honestly, who really does on a weeknight!)

I ran across this recipe, actually on Pinterest, a couple months back looking for easier dinner recipes. And this is one of the ones that stuck. We’ve made this several times. Often enough to be honest, that I’m a little embarassed that I haven’t added it on here yet.

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The basis for the recipe is from Chelsea’s Messy Apron. We make it largely as written using one of the pre-cooked flavors of chicken sausage from Trader Joe’s and tons of veggies. It’s probably us more than the recipe, but I usually end up roasting this on 2 separate pans. When the pans are too crowded the food ‘steams’ instead of roasting, and you all know we want the flavor that comes from those browned, roasted veggies.

With the addition of the red pepper flakes, it is a touch spicy. Probably not too much for many adults, but if you were making this for kiddo’s, you might want to back of the amount or leave it off. We typically serve this over brown rice, but you could easily serve over quinoa, couscous, etc.

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Enjoy!

(Printable Recipe)

One Pan Chicken Sausage and Veggies
From Chelsea’s Messy Apron

Ingredients:
1 pkg. pre-cooked Trader Joe’s chicken sausage (5 links)
4-5 small red potatoes
0.75 lb. fresh green beans
2 bell peppers, any color
2 heads broccoli
1/4 cup olive oil
1/4 tsp. red pepper flakes, optional
1 tsp. paprika
1/2 tsp. garlic powder
1 Tbsp. dried oregano
1 Tbsp. dried parsley
1/4 tsp. salt
1/4 tsp. ground black pepper
Quinoa/brown rice/couscous
Grated Parmesan cheese

Preheat the oven to 400 degrees. Line 2 baking sheets with aluminum foil.

For the veggies: cut the red potatoes into small pieces (~1/8 potato) to allow them to cook completely. Seed and chop the bell peppers. Cut the ends off the green beans and cut in half, if needed. Trim the broccoli florets and discard the stems.

Slice the sausages. Add both the sausages and the veggies to a large bowl. Add olive oil and spices, and stir to coat. Divide evenly between the pans. Roast for 15 minutes. Stir each pan and continue to roast for another 10-15 minutes. Serve over your grain of choice and top with Parmesan cheese.

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Thai Cashew Chopped Salad with Ginger Peanut Dressing

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So, remember that Sweet Thai Chili Peanut Butter from Sprelly. This salad was the recipe I finally picked out to use it. I didn’t end up making the pad thai as I was having a hard time getting over fish sauce. Silly? Possibly. I just can’t get my mind over adding fish sauce to anything. Have you smelled it by itself?

But this? This salad and the dressing were both awesome. In fact, we had enough salad for 4 meals, but only enough dressing for two. My husband was eating it with a spoon. That said, I am excited about the possibilities for this recipe. It was fresh. Light. Simple. Fast. Sounds like the perfect summer meal, and I’m sure we will end up making it all summer.

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The salad itself is just chopping vegetables. I did use actual heads of romaine lettuce, but I’m sure you could swap out prepared salad mix to make it slightly quicker. I mixed the dressing in a small bowl using just a whisk, but you could probably also add this to a blender (or even a smoothie cup) if you wanted to make it easier too.

If you never use ginger, my tip is to buy a piece and freeze it. Then when it is time to make the dressing, you can just peel it and use it on a microplane while frozen. My last tip. Don’t skip the salted cashews (and the salt is key)!

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Enjoy!

(Printable Recipe)

Thai Cashew Chopped Salad with Ginger Peanut Dressing
From The Recipe Critic

Ingredients:
2 heads Romaine lettuce, rinsed and chopped
1/2 head red cabbage, chopped
15-20 sliced baby carrots
1/2 cup frozen edamame, thawed
1 yellow bell pepper, sliced
1 red bell pepper, sliced
3 green onions, chopped
1/2 cup salted cashews

Ginger Peanut Dressing:
1/3 cup sweet thai chili peanut butter (see Sprelly)
2 Tbsp. honey
3 Tbsp. fresh grated ginger
2 Tbsp. rice vinegar
2 tsp. sesame oil
water to thin (I used about 2 Tbsp)

In a small bowl, whisk together the peanut butter, honey, ginger, rice vinegar, and sesame oil. Add water 1 tablespoon at a time until you reach your desired consistency. Set aside.

In a large bowl, combine the salad ingredients through the green onions. Toss. Top with the cashews and dressing.

Make-Ahead Veggie Breakfast Casserole

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Last week we had a little “going away” breakfast party for a couple of the guys at work who were leaving us. I work with a pretty big group of people, so it is always fun to do a work potluck where I you to eat a little bit of a whole bunch of different foods!

There were already quite a few people signed up to bring breakfast ‘sweets’ – bagels, muffins, doughnuts. So I was looking for something on the savory side that would be easy to transport. The only caveat to this was due to dietary restrictions, it would be much easier to have the dish be vegetarian. Enter the idea for an egg casserole, except I needed a recipe. My dad has made one growing up, but it always contained Polish sausage and would be a bit plain without the meat.

In a recipe search, I came across this recipe from Sally’s Baking Addiction that looked pretty customizable. Bonus in that it was make-ahead because let me be honest. I already had to bake this and be into work by 6:30 that morning. And I don’t function too well in the morning any earlier than that.

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I mostly used her recipe as a base, swapping and adding things where I thought it might be good. As mentioned above, I did not add any meat, thus I ended up adding some shredded hash browns to the cooked veggie mixture in an attempt to ‘heft’ the casserole up a touch. Other than no mushrooms, I largely followed her veggie list, adding only a jalapeño that happened to be in my fridge. I used normal sandwich bread for the bread in the recipe, although I’m sure any type of bakery loaf you may have would be awesome here as well. Just know that it can work with the bread you normally have in the house too 🙂

On the bake time, I will say to watch it closely. I also baked mine on the longer side, 53 minutes to be exact, as I was concerned about ensuring the middle was cooked (particularly as I had added the potatoes). The eggs themselves were not over baked, however the bottom of the casserole was more of a dark tan color. I might shave a few minutes off that next time and keep it closer to the 48-50min range. Keep in mind, if the casserole has a chance to cool off for a bit, it will seem to ‘set up’ more as well. I cannot speak to reheating as the casserole did not make it until lunch at work, but I have had success reheating egg bakes in the past. Enjoy!

(Printable Recipe)

Make-Ahead Veggie Breakfast Casserole
Adapted from Sally’s Baking Addiction

Ingredients:
1 Tbsp. olive oil
2 bell peppers of any color, diced
1 onion, chopped
1 jalapeno, seeds removed, chopped
2-3 garlic cloves, minced
1 (10 oz) pkg baby spinach
1/3 to 1/2 pkg frozen shredded hash browns
salt and freshly ground black pepper
4 slices of bread (any type desired), torn into bite-sized pieces
10 large eggs
1/2 cup milk
3/4 cup shredded cheddar cheese
Non-stick spray

Warm a large skillet over medium heat. Add olive oil. When warm, add the bell peppers, onions, and jalapeño and sauté for 4-5 mintues, or until crisp-tender. Add the garlic and cook until fragrant, about 1 minute. Add the potatoes and cook until warmed through (this should help get out any extra water). Add the spinach and cook until wilted. Season with salt and pepper to taste. Set the vegetables aside.

Grease a 9×13 inch baking pan with non-stick spray. Add the torn bread in a (mostly) single layer over the bottom of the pan.

In a large bowl, whisk the eggs and milk. Stir in 1/4 cup of cheddar cheese. Sprinkle with salt and pepper. Pour half of the egg mixture over the bread. Top with the vegetables and cover with the remaining egg mixture. Sprinkle the remaining cheese over the top of the casserole.

Spray the bottom of a piece of aluminum foil with non-stick spray. Cover the casserole and refrigerate for at least 2 hours or up to overnight. Remove and allow to come to room temperature prior to baking.

Preheat the oven to 375 degrees. Bake the casserole, uncovered, until the top is golden, the edges are crispy, and the middle appears to be set or about 40-50 minutes. Allow to cool as desired (will ‘set up’ slightly more as it cools).

Tomato Basil Orzo Stuffed Peppers

orzo stuffed pepper open

Has anyone else ever dug through the pepper display at the grocery store trying to find the ones that will stand on their own? Please tell me I am not the only one! Normally, I don’t really care what my peppers look like. If I am going to chop them up anyway, what does it matter? Random pointed bottom? No problem. Odd growth off the side that makes 1 pepper look like 2? Just means more pepper for the same price. Throw it in the cart. But when I know that I am going to be making stuffed peppers. Every single one of those babies better stand on its own, and I will dig through the entire display until I find enough that will.

This stuffed pepper recipe is a little different from most as the predominant flavor is that quintessential summer combination of tomatoes and basil. Yes, the tomato-basil combination is coming out here. It’s been warm here for the past couple of weeks, and I’ve been spending every day off swimming (laps) at the local outdoor pool (in training for our triathlon). Definitely enough to make me start craving summer flavors.

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orzo stuffed peppers before baking

This particular recipe comes from Maria at Two Peas & Their Pod. I’ve changed the cooking process slightly using the boil first then bake method. It will make another pan dirty, but by boiling the peppers for just 5 minutes, you can cut 40 minutes off the bake time. A win-win in my book for getting dinner on the table quicker and not heating up the house as much. The recipe is written for 6 peppers. I must measure my vegetables generously because I always end up with extra filling. If you measure like me, you could probably stretch this to 7-8 peppers. Why not? The leftovers make a great lunch. Enjoy!

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(Printable Recipe)

Tomato Basil Stuffed Peppers
Adapted from Two Peas & Their Pod

Ingredients:
1 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
2 cups fresh spinach leaves, roughly chopped
1 (28 oz) can diced tomatoes
4 cups vegetable broth (low-sodium if possible)
1-1/2 cups orzo
heaping 3/4 cup shredded Mozzarella cheese, divded
1/3 cup fresh grated Pecorino Romano cheese
salt and pepper to taste
1/4 cup fresh basil, finely chopped
6-8 sweet bell peppers of any color

Preheat the oven to 425 degrees.

To prepare the peppers, bring a large pot of water to a boil. Meanwhile, carefully cut around the tops of the bell peppers to create a hole to use to stuff the pepper. Remove the seeds and stems. When the water comes to a boil, submerge the peppers and simmer for 5 minutes. Drain well in a colander and set aside.

Simultaneously, bring the vegetable broth to a boil in a medium saucepan. Add the orzo and cook for 5 minutes (this will only partially cook the orzo). Drain the pasta, making sure to save the vegetable broth. Set both aside.

Meanwhile, in a large skillet heat the olive oil over medium heat. Add the onion, and cook until just tender, about 3 minutes. Add the garlic and saute for an additional 2 minutes. Stir in the spinach. Cook until wilted. Remove from the heat. Stir the orzo into the vegetable mixture. Mix in 1/2 cup of mozzarella cheese and 1/3 cup Pecorino Romano. Season with salt and pepper. Stir in the basil.

Pour the reserved vegetable broth into the bottom of a 9×13-inch baking dish up to about a 1/2-inch depth (you may not use it all). Place the peppers in the baking dish and spoon the orzo mixture into the peppers. Sprinkle the tops with the reserved Mozzarella cheese. Bake for 20 minutes until heated through and the cheese is melted. The peppers can also be assembled ahead of time and refrigerated until ready to bake. Add an additional 5-10 minutes the bake time if prepared ahead. Serve warm.

Green Goddess Enchiladas

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Meals like this are something I turn to when I feel like I need a detox. This past weekend? Well, we’ll just say there may or may not have been some fried macaroni & cheese balls consumed. And while they were absolutely worth every bite, it’s just something I just can’t do every day. Bring on the fresh, wholesome food!

This recipe comes from Joanne at Eats Well with Others. Truthfully, the first time I made these I had some reservations about how the sauce would end up. There really was no reason to be worried, and it’s a recipe that has been repeated more than once around here. Even if it’s not so photogenic, these have become one of our favorite types of enchiladas. Rather than a traditional enchilada sauce, the tortillas are topped with a mixture of blended broth, kale, Greek yogurt, green chiles, and scallions. I promise you really won’t taste “greens” in the final dish. As a note, the mixture will be thin after you first blend it, but it condenses well in the oven to form almost a second layer over the tortillas.

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I usually stay pretty true to Joanne’s recipe when I make these, subbing only canned beans for the dried to aid in the preparation time and upping the amount of chopped green chiles. It is a pretty simple process, and most of the time spent is actually bake time. One thing I can tell you about this dish is that it is totally a stick-to-your-ribs meal! Leftovers for lunch are great because if I eat this at noon, I’ll actually make it to a respectable dinner time before I’m ravenous (I mean really, anyone else always get hungry at 3:00pm?). Healthy + filling. Do I really need to convince you any more? Enjoy!

(Printable Recipe)

Green Goddess Enchiladas
From Eats Well with Others (originally adapted from Cinnamon Spice and Everything Nice)

Ingredients:
1 cup canned chickpeas (garbanzo beans), can used dried beans that have been soaked and cooked until tender
1 small onion, diced
1 (10 oz) can diced tomatoes with green chiles, undrained
1 cup frozen corn
1/2 tsp. dried oregano
kosher salt and black pepper
1 cup grated reduced-fat cheddar cheese (Cabot brand is what I like)
10-12 corn tortillas
1-3/4 cup low-sodium vegetable broth
1 cup nonfat Greek yogurt
1 bunch kale, tough stems removed
1 (7 oz) can chopped green chiles, drained
2 scallions, chopped

Preheat the oven to 400 degrees. Spray a 9×13-inch baking dish with nonstick spray and set aside.

Heat a large non-stick skillet over medium-low heat. Spray with nonstick cooking spray. Saute chickpeas, onion, corn, chopped tomatoes with green chiles, oregano, 1 teaspoon salt, and 1/8 teaspoon black pepper for 5-6 minutes or until all the liquid from the tomatoes has evaporated, stirring often. Remove the mixture from the heat. Stir in 1/2 of of the grated cheese and set aside.

In a blender or food processor, add the vegetable broth, yogurt, kale, green chiles, and scallions. Lightly cover the bottom of the prepared baking dish with about 1/2 cup of the sauce.

Cover the corn tortillas with a damp paper towel and microwave for 30 seconds to warm. Fill each tortilla with a scant 1/2 cup of filling and roll tightly. Place in the baking dish seam-side down. If any filling remains, layer on top of the rolled tortillas or set aside for another use. Pour the remaining kale sauce evenly over the tortillas. Top with the remaining 1/2 cup of cheddar cheese. Bake for 25 minutes or until the sauce is thickened and bubbly. Allow to sit for 5 minutes before serving.

Coconut Curry Chili

vegetarian chili with sweet potatoesBrrr…. We actually had sleet/ice come down here in Phoenix yesterday. For like 2 minutes, but enough to briefly leave a white hint to a few surfaces and freak a few people out. Some were calling it snow. Definitely not snow when it’s a hard little nugget 🙂 And definitely not the inches that are headed towards the Midwest right now. Keep warm and stay safe if you’re getting snow right now!

Snow or not, the weather is still pretty cool here (at least by our standards), and the hubbs and I are both completely back on a comfort food kick. Last year, I picked up a copy of Classic Comfort Foods from Clean Eating Magazine after literally drooling over the photos when leafing through my friend’s copy. I have made quite a few things from it,  and I am loving the fact that we can have a warming, comfort-filled meal without the heaviness that typically comes along with comfort food. The other bonus about many of these recipes is that most are pretty quick and simple. While it is a healthy-living magazine, none of the ingredients seem to be too hard to find. For the most part, they are whole, unprocessed ingredients.

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As I described above, this recipe came together pretty quick and could easily be a weeknight dinner. The only thing I noted was that it took a little longer for the bulgur to thicken the soup than indicated in the recipe. I actually discovered this by accident as the soup actually finished up earlier than we had planned on eating, so I left it on the stove over lowish heat while we waited. Because of this, I don’t have an exact cook time, but sometime between the time it “finished” and the time we sat down to eat (maybe an extra 10 minutes?) the soup really thickened nicely. In the future, I’d plan a little extra cook time at the end. You will know when it looks right.

This is definitely not a traditional chili recipe, but in the end, it’s one we really enjoyed. In fact, the hubbs claimed the leftovers for lunch before I ever even had a chance. Enjoy!

(Printable Recipe)

Coconut Curry Chili
From Clean Eating – Classic Comfort Foods Volume 1, Issue 1

Ingredients:
1/2 tsp. red curry paste
1 tsp. ground cumin
4 cups low-sodium vegetable broth, divided
1/2 cup uncooked bulgur
1 small medium sweet potato, peeled and chopped (about 2 cups)
1 (15 oz) can red kidney beans (BPA-free if possible)
1/2 cup light coconut milk
2 cans tomato puree
2 scallions, chopped
fresh ground black pepper, to taste

In a large stockpot with a lid, add the curry paste and cumin. Add broth just a little at a time, until the curry paste and cumin are mixed in without any clumps. Add the remaining broth, bulgur, sweet potato, and bell pepper. Set over high heat and bring mixture to a boil. Cover and reduce heat to medium-low. Cook for 10 minutes.

Add beans, coconut milk, and tomato puree ans stir to combine. Cook, uncovered, for 7 minutes, until bulgur is tender. Continue to cook for 5-10 more minutes, if necessary to thicken. Top with scallions and black pepper. Serve.

SRC: Lightened-Up French Onion Dip

lightened up french onion dip with celery

It’s the beginning of a new month, so it’s time for our group to post our recipes for the Secret Recipe Club. My secret blogger this month was Isabelle from the blog Crumb. She has a great sense of humor that comes through in her posts (just read her about me), and a recipe archive full of recipes I’d love to make. I can honestly tell you I have several more recipes bookmarked!

This month, it was a little easier for me to pick out a recipe. We had some family in town this past weekend, so I actually had a reason for a Superbowl spread 🙂 Straight to the appetizer section and this recipe for lightened-up french onion dip.

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While it takes a little bit of preparation time, making the dip is pretty straight forward. The more time you can give to the onions, the better. You want them to get that great brown (but not burnt) color. I made the dip the same day that we ate it, although in the future, I would try to do it the day before to allow the flavors to blend just a bit longer. We enjoyed the dip along side some veggies as a lighter side to the Superbowl goodies, but I’m sure it would be good with chips too. 🙂 Thanks Isabelle!

(Printable Recipe)

Lightened-Up French Onion Dip
From Crumb

Ingredients:
2 Tbsp. olive oil
1-1/2 cups diced red onion
1-1/2 cups diced sweet onion
1-1/2 cups diced yellow onion
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. pepper
1-1/2 cups plain non-fat Greek yogurt
1/4 cup light mayonnaise
1 tsp. lemon juice
dash Worcestershire sauce

Heat the oil in a large skillet over medium-high heat. Add the onions and cook until translucent, about 10 minutes. Reduce the heat to low-medium and continue to cook the onions until caramelized, about 20-25 minutes longer. Stir occasionally.  If the onions appear to dry out and start to burn, you can add a little water (about 1 tablespoon) at a time to keep them from burning. Cook until the onions have turned a nice brown color and are very soft. Add the garlic, salt, and pepper. Cook for another 1-2 minutes until the garlic is fragrant. Remove from heat and allow to cool.

In a separate bowl, mix the Greek yogurt, mayonnaise, lemon juice, and Worcestershire sauce. When the onion mixture has cooled, add and mix thoroughly. Adjust seasonings if needed. Cover and chill the dip for at least 1 hour (or up to 48 hours) to allow the flavors to blend together. Serve with vegetables or potato chips.

Sweet Potato and Peanut Soup

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So an update from my Friday Favorites from last week… The NASCAR race was a ton of fun! It ended up being an exciting race, and it is always nice to catch up with friends you haven’t seen in a while.

The hubbs and I have been on a soup kick lately. It’s in full drive now that the weather is really starting to cool down, but truthfully the soup kick started long before that. In fact, I think the vast majority of recipes I have ready to post are either soup or some form of dessert. 

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What really caught my eye about this soup was the inclusion of peanuts. I have seen peanuts and peanut butter in stir-fry type dishes, but never in a soup. I was intrigued to say the least. So how was the result? Delicious. Other than those for the garnish, the peanuts are pureed, and together with the sweet potato, they add some thickness and creaminess to the soup. In addition, with veggie prep, the soup can be ready in just over 30 minutes. Pair it with some crusty bread for a warming, quick, awesome meal. Enjoy!

(Printable Recipe)

Sweet Potato and Peanut Soup
From Healthy Seasonal Recipes

Ingredients: 
1 Tbsp. olive oil
3 cups diced onions
4 cloves garlic, minced
3 stalks celery, diced
6 cups vegetable/low-sodium chicken broth
2 lbs. sweet potatoes, peeled and cut into 1 to 2-inch pieces
1 tsp. salt
1 can (13 oz) light coconut milk
3/4 cup unsalted roasted peanuts
3 Tbsp. lime juice
chopped cilantro, chopped peanuts, Sriracha for garnish

Heat oil over medium heat in a Dutch oven or large soup pot. Add the onion and garlic and cook until the onion starts to brown, about 5 to 6 minutes. Add celery, broth, sweet potato, and salt. Cover, turn up the heat, and bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the potatoes are cooked through and very soft, about 15 minutes.

If using a stand blender, let the soup cool slightly. Blend about half the soup in two batches and return to the pot. If using an immersion blender, partially blend the soup in the pot, leaving some pieces of vegetables. Puree the coconut milk and peanuts until smooth in a blender or in a bowl with the immersion blender. Add the coconut mixture and lime juice to the soup. Cook for a few minutes on low-medium heat to warm through. Do not boil. Serve garnished with cilantro, chopped peanuts, and Sriracha. 

SCR: Zucchini Fries

zucchini fries with hummus

September already? Certainly doesn’t feel like it here. Nonetheless, there are several good things that September brings with it mainly football and my birthday. With the change of the month, that means another thing. It is time for the Secret Recipe Club!

My blog assignment this month was Kim’s blog Everyday Mom. She describes herself as partial to sweets, but that she’s also trying to build her skills in other culinary areas. (Sounds a little familiar to how I would describe myself).

Kim has a fun selection of recipes, and as indicated by her about me, I was immediately sucked in by her baking. This Hungarian Coffee Cake anyone? Sign me up. Nonetheless, as you can tell from my picture, I ended up choosing a savory recipe for the SRC reveal. In fact, these zucchini fries worked perfectly to use up a zucchini that had been living in the crisper drawer for awhile…

zucchini fries

So how were they? Really good. The Panko makes them surprisingly crunchy (a word I thought I’d never use with zucchini?). As Kim indicates, they are great on their own, but my favorite was in a white bean and basil hummus. Yum! Definitely a recipe to keep in mind for zucchini season. Enjoy! 

(Printable Recipe)

Zucchini Fries
Adapted from Everyday Mom

Ingredients:
1 lb. zucchini cut into medium-large strips
1/2 cup whole wheat Panko bread crumbs
1/2 Tbsp. (1-1/2 tsp) Italian seasoning 
lemon zest to taste
1 Tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 cup white whole wheat flour
1 egg, beaten with 1 tsp. water 

Preheat the oven to 350 degrees. If needed, grease a baking sheet.

In a shallow bowl, combine bread crumbs, Italian seasoning, lemon zest, and Parmesan cheese. Mix well. Add flour and egg mixture to separate bowls (you will have 3 total).

Dredge each zucchini strip through the mixtures in this order – flour, egg, bread crumb mixture. Place on the prepared baking sheet. Bake for 15-20 minutes or until the bread crumbs start to look golden brown. 

Cajun Bulgur Salad

cajun bulger salad

The thing about longer, warmer summer day is that they make me crave lighter, fresher foods. When I am hot, the last thing I want is a heavy, greasy meal that is going to weight me down. In line with this, one of our favorite types of meals in the summer is what I call a “grain salad.” The formula is pretty simple: cooked whole grain + chopped veggies +/- beans/chicken + /- herbs + vinaigrette dressing. The combinations are endless, and they also make for great “clean out the refrigerator meals.”

This grain salad is one that I ran across last summer on A Couple Cooks. We’ve made it several times in the past year, enough that I feel justified in sharing it. You may notice in the pictures that our beans were much lighter than a traditional kidney bean. Like I mentioned before, one of the great thing about this type of meal is the adaptability! This recipe is a little different from some of the others in that it does call for a special spice – Cajun spice blend. Buy it. Even if you don’t have another recipe using it. I promise it will go to good use. Enjoy!

cajun bulger salad layered

(Printable Recipe)

Cajun Bulgur Salad
From A Couple Cooks

Ingredients:
1-1/2 cups uncooked bulgur wheat 
1 can kidney beans, rinsed and drained 
3 ears of corn (or 1/2 cup thawed frozen corn)
1 green bell pepper, chopped
3/4 cup cherry tomatoes, cut in half if larger
1/2 cup red onion, chopped (about 1/2 medium-sized onion)
2 Tbsp. fresh oregano, minced
4 Tbsp. apple cider vinegar
2 Tbsp. olive oil
~1 Tbsp. Cajun spice blend (depends on brand of spice and heat level desired)
fresh ground black pepper
Kosher salt (if needed, may be salt in the spice blend)

Heat 1-1/2 cups water in a medium saucepan to a boil. Add bulgur to the saucepan, cover, and remove from heat. Let the pan sit undisturbed for about 15 minutes. The bulgur will absorb the water as it sits. After 15 minutes, remove the lid and fluff the bulgur with a fork.

Meanwhile, prepare the vinaigrette by whisking together the vinegar, olive oil, oregano, 1/2 Tbsp. Cajun spice blend, salt and pepper. Set aside. Prepare vegetables and rinse and drain the beans if using canned beans. When the grain has finished cooking, add the bulgur and vegetables to a large bowl. Toss to combine. Drizzle with the vinaigrette and mix well. Add remaining Cajun seasoning, salt, and/or pepper to taste. Enjoy!