Cake, Batter, and Bowl

Caprese Bulgur with Chicken Sausage

Main Dishes

Caprese Bulgur with Chicken Sausage

Caprese Bulgur with Chicken Sausage

Apolinaras is like a kid in a candy store at any establishment that sells tools or hardware stuff. Now don’t get me wrong, I’m grateful he’s so handy and likes to do all the maintenance on our cars and tackle home improvement projects. But, the other weekend I was so painfully bored following him around the aisles of Harbor Freight Tools, that I decided to check out the store next door, Ocean State Job Lots. I’d never been there before and probably won’t be back, because it was kind of a depressing discount store, but I was happy to stumble upon a large selection of products from Bob’s Red Mill. I ended up buying two new items to play with – bulgur and chickpea flour.

If anyone has suggestions on what to do with the chickpea flour, please let me know. We tried the bulgur right away and quickly fell in love. It’s nutty and very tasty and actually has less calories and fat than quinoa, but the same amount of protein and double the fiber per serving. It was nice to mix things up a bit! One of the first meals I made was a twist on a traditional caprese salad, inspired by beautiful summer heirloom tomatoes.

I mixed the bulgur with some olive oil and balsamic vinegar and then mixed in a hefty dose of chicken sausage, fresh mini mozzarella balls, mini heirloom tomatoes, sun dried tomatoes, and fresh basil. I will definitely be buying more bulgur from amazon, but if you don’t have any around, I think this dish would also be great with couscous or quinoa.

Caprese Bulgur with Chicken Sausage
Printable Recipe

Ingredients:
2 cups quick cooking bulgur
4 cups low-sodium chicken stock
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 teaspoon salt
1 pound chicken sausage, sliced
8 ounces mozzarella balls, sliced in half (ciliegine, mozzarella balls in salt water from TJs)
1 pound mini heirloom tomatoes, sliced in half
1 cup chopped sun dried tomatoes
1/2 cup packed chopped fresh basil (0.8 ounces)

Directions:
Prepare bulger according to package directions. Briefly, add bulger and chicken stock to a medium stockpot over high heat and bring to a boil; reduce heat to low, cover with a lid, and simmer for 12 to 15 minutes or tender and liquid is absorbed. Stir in 2 tablespoons olive oil, balsamic vinegar, and salt. Place bulgur in a large bowl.

Place remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat and sauté chicken sausage for 6 to 8 minutes or until browned; place chicken sausage in the bowl with the bulgur, along with the mozzarella balls, heirloom tomatoes, sun dried tomatoes, and basil, and mix well. Makes 8 servings.

Nutrition: 521 calories, 24.6g fat, 11.3g fiber, 24.6g protein per serving
Cost: $1.66 per serving

Goat Cheese Pizza with Spinach, Mushrooms, and Tomatoes

We rarely order pizza or make it at home, because I get free pizza at lunch meetings at least two times a week at work. This is a very common perk in science, and I’m sure I could find pizza to eat at seminars every day if I hunted around enough! But, I actually...

Chicken Salsa Quesadillas

I hope everyone had a wonderful Christmas! I’m in the lobby of the Bright Angel lodge at the Grand Canyon right now sitting next to the fireplace, drinking hot chocolate, and taking advantage of the free internet! Apolinaras and my brother Richard braved a snow and...

Mediterranean Eggplant Stacks

You may have noticed that I’ve been on a bit of a Mediterranean kick lately – chickpeas, roasted red peppers, and feta have all been making me very happy and this dish is no exception. I wanted to come up with a fun vegetarian main dish to serve at an upcoming dinner...

Jerk Chicken and Sweet Potato Pot Pies

I’m sort of in denial that it’s somehow already November, but the bright side is that peppermint mochas and gingerbread lattes are back, and I’m finally getting some use out of all my cute boots. Plus, now that there’s a bit of a chill in the air, I’ve been...

Caprese Bulgur with Chicken Sausage

Apolinaras is like a kid in a candy store at any establishment that sells tools or hardware stuff. Now don’t get me wrong, I’m grateful he’s so handy and likes to do all the maintenance on our cars and tackle home improvement projects. But, the other weekend I was so...

Pecan and Coconut Crusted Tilapia over Tropical Rice

Before we left for Florida over the holidays, I tried to strategically plan our meals to use up every last bit of food of in the fridge. It’s always so sad having to throw out spoiled ingredients when you get back! We also scrubbed the fridge and rest of our apartment...

Summer Veggie Pasta with an Eggplant and Ricotta Sauce

Our apartment balcony is filled with foliage. My plant tending days ended after the demise of Petey, a plant my good friend Britt and I attempted to care for in college, so I’m lucky that Apolinaras has a green thumb! He’s already dreaming of the day we have a real...

Mexican Polenta Rounds

I just got back from San Diego, where I attended a conference for work. The days were packed with lectures and the hotel was a bit isolated on Coronado Island, so I didn’t actually get to spend any time sightseeing. Good thing I’ve already been to San Diego a couple...