Sunday Cooking (12/19/2010)

Every Sunday I cook for my wife. Here is the menu for today. We will be making Orange-Cranberry Glazed Turkey Breast with bulgur wheat pilaf. While the turkey cooks I will visiting the liqour store and get a fine bottle of red wine. Here is the recipe we will be following. Will upload pictures of the results. 




Orange-Cranberry Glazed Turkey Breast

Course: main meals PointsPlus™ Value:    6 Servings:  8 Preparation Time:  10 min Cooking Time:  55 min Level of Difficulty:  Easy

Cooking the turkey in cranberry sauce keeps it moist and tender. Vary the sauce by subbing jalapenos for the ginger or adding 3 or 4 whole cloves instead.

Ingredients

	2 cup(s) cranberries, washed and picked through
	1 1/2 tsp ginger root, fresh, minced, or to taste
	1/3 cup(s) packed brown sugar, dark-variety
	1/2 cup(s) cranberry juice cocktail, divided
	2 tsp Dijon mustard, or less to taste
	1/2 cup(s) orange marmalade
	2 pound(s) turkey breast, use a whole 2 lb breast
	1 tsp table salt
	1/2 tsp black pepper, freshly ground
	1/2 cup(s) fresh orange juice, divided

Instructions

• Preheat oven to 400°F.
  
• In a small saucepan, combine cranberries, ginger, sugar and 1/4 cup cranberry juice; bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes; remove from heat. Add mustard and marmalade; stir to combine. Set aside.
  
• Rub turkey all over with salt and pepper; place in a roasting pan top-side down (the side where the skin would have been). Spread half of cranberry sauce over turkey; pour 1/4 cup orange juice and 2 tablespoons cranberry juice around turkey in bottom of pan. Roast, uncovered, basting once, 25 minutes.
  
• Flip turkey and spread with remaining cranberry sauce. Pour remaining 1/4 cup orange juice and remaining 2 tablespoons cranberry juice in bottom of pan. Roast, basting once, until turkey is cooked through and sauce on bottom of pan has thickened, about 20 minutes.* Remove turkey to a cutting board; loosely cover with aluminum foil and let rest for 10 to 15 minutes.
  
• Meanwhile, scrape sauce out of bottom of pan; place in a serving bowl. Slice turkey and serve with sauce spooned over top. Yields about 3 ounces turkey and 1 tablespoon sauce per serving.

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Bulgur Pilaf

Course: side dishes PointsPlus™ Value:    6 Servings:  6 Preparation Time:  8 min Cooking Time:  24 min Level of Difficulty:  Easy

Ingredients

	1 Tbsp olive oil
	2 medium shallot(s), finely chopped
	1 cup(s) uncooked bulgur, coarse variety
	1 clove(s) (medium) garlic clove(s), finely chopped
	1 tsp Durkee Ground Cumin Seed, or other brand
	1 2/3 cup(s) reduced-sodium chicken broth, (about 14 ounces)
	1/2 tsp table salt
	1/4 tsp ground cinnamon
	15 oz canned chickpeas, drained and rinsed
	7 item(s) dried fig(s), mission variety, cut into small pieces
	3 Tbsp cilantro, fresh, finely chopped

Instructions

• Heat a medium saucepan over medium heat. Swirl in the oil, then add the shallot. Sauté until translucent, 3 minutes. Add the bulgur, garlic, and cumin; toast, stirring occasionally, 3 minutes. Stir in the broth, salt, and cinnamon; reduce the heat, cover, and simmer until the liquid is absorbed, 15–18 minutes. Remove from the heat and let stand 5 minutes. Add the chickpeas, figs, and cilantro, fluffing with a fork. Yields 3/4 cup per serving.

Final product

• Wow!!! This was amazing. Nice and sweet! Will definitely make it again.