Chicken Bulgur Skillet with Spinach

Chicken Bulgur Skillet with SpinachTrader Joe’s has come to town and, while there’s a LOT of stuff that that is not peanut/tree-nut/fish safe, there are many things that we’ve been able to find there. 10-minute bulgur and sunflower seeds being a couple. Now if only we could get them to be better about labeling! Unfortunately, there’s a bunch of stuff that has CYA labeling…salad greens with shared equipment warnings for all top 8 allergens??? And a lot of stuff that’s not labeled for may contains at all. But it’s a start…

I adapted this from this one on TasteOfHome.com: seemed like it needed some more veggies.

Chicken Bulgur Skillet with Spinach

MealsWeLike.com adapted from TasteOfHome.com
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main
Servings 6

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1 inch cubes
  • 2 Tsps olive oil
  • 2 Carrots diced
  • 2/3 Cup Onion diced
  • 1 bag 10 oz Fresh spinach leaves
  • 3 Tbs Sunflower seeds
  • 1/2 tsp Caraway seeds
  • 1/4 tsp Ground cumin
  • 1 1/2 Cups Bulgur
  • 2 Cups Reduced sodium chicken broth
  • 2 Tbs Raisins
  • 1/8 tsp ground cinnamon

Instructions
 

  • Heat large, non-stick skillet over medium-high heat.
  • Add the oil and then the chicken.
  • Cook until meat is cooked through.
  • Remove the chicken to a plate and keep warm.
  • Add the carrots and onions.
  • Add the sunflower seeds, caraway, and ground cumin.
  • Cook until the onions start to brown.
  • Stir in the bulgur
  • Add the broth, bring to a boil and reduce heat
  • Add the raisins, cinnamon and the cooked chicken.
  • Cover and simmer for 10-15 minutes or until the bulgar is tender.
  • Stir in the spinach leaves and serve.

 

Coriander-Crusted Pork Tenderloin with Sweet and Spicy Roasted Vegetables and Rice with Golden Raisens

 

Coriander-Crusted Pork Tenderloin with Sweet and Spicy Roasted Vegetables and Rice with Golden Raisens

My wife found this delicious meal on FineCooking.com. Any one of these would be a great dish on it’s own, but the three together made an outstanding meal. It was also relatively quick and easy given that there’s three different recipes.

Coriander-Crusted Pork Tenderloin with Sweet and Spicy Roasted Vegetables

MealsWeLike.com adapted from FineCooking.com
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main
Servings 6

Ingredients
  

For the Pork

  • One package pork tenderloin--with 2 ~1lb tenderloins
  • 2 tsp Dijon mustard
  • 1 Tbs coriander seeds
  • 1 tsp black peppercorns
  • 1 tsp kosher salt
  • 1 Tbs olive oil

For the Roasted Vegetables

  • About 1-1/2 cups baby carrots
  • 1 red onion cut into 8 wedges
  • 2 red bell peppers seeded and cut into 11/2-inch pieces (about 3 cups)
  • 1-1/2 lb. butternut squash peeled, seeded, and cut into 3/4-inch pieces (about 3 cups)
  • 2 Tbs extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp powdered ginger
  • 1/4 tsp cinnamon
  • 1/8 tsp cayenne
  • 1 Tbs honey
  • 1 Tbs chopped fresh thyme

For the Rice:

  • 2 Tbs olive oil
  • 1/2 yellow onion diced
  • 1 cup brown rice
  • Kosher salt
  • 4 Tbs golden raisins
  • 4 Tbs finely chopped fresh flat-leaf parsley
  • Freshly ground black pepper

Instructions
 

For the Pork:

  • Pre-heat the oven to 450°F.
  • Crush the coriander seeds, peppercorns and salt with a mortar and pestle.
  • Spread the mustard over the pork
  • Sprinkle with the coriander, peppercorns, and salt, pressing them on.
  • Heat the oil in a 12-inch ovenproof skillet over medium-high heat.
  • Cook the pork until well browned on all sides, about 3 minutes per side.
  • Put the skillet in the oven and roast until the thick end of the pork registers 155°F, 18 to 20 minutes.
  • Let rest for 5 minutes.
  • Slice and serve.

For the Roasted Vegetables:

  • Place a rimmed baking sheet in the oven, and heat the oven to 450°F.
  • In a large bowl, toss the vegetables with 1 Tbs of the oil and a pinch of salt and pepper.
  • Spread on the hot baking sheet in a single layer and roast until tender, 30 to 35 minutes.
  • Heat the remaining 1 Tbs. oil in an 8-inch skillet over medium heat.
  • Add the spices and cook until fragrant, 1 to 2 minutes.
  • Stir in the honey and thyme and a pinch of salt and pepper.
  • Pour the spice mixture over the roasted vegetables and toss to coat.

For the Rice:

  • Heat the oil in a 2-quart saucepan over medium heat.
  • Add the onion and cook, stirring frequently, until softened, 2 minutes.
  • Add the rice and stir to coat in the oil. Add 2-1/4 cups water.
  • Bring to a boil over high heat, cover, reduce the heat to low, and cook until all the water is absorbed and the rice is tender, about 35 minutes.
  • Let sit for 5 minutes before fluffing with a fork.
  • Meanwhile, put the raisins in a small bowl and add enough boiling water to cover. Allow them to plump for 10 minutes; then drain.
  • Stir the raisins and parsley into the cooked rice