Thursday, March 31, 2011

Asian Turkey Burgers

I think it's so funny when people call me a Chef. Come on, a Chef? A Chef can cut a perfect brunoise! A Chef knows the proportions of a perfect Hollandaise and could do it blindfolded! A Chef can take an egg, some nougat, and a little pickle juice and make something delicious out of it! I am just a home cook. I love to do it and from time to time, I stumble across a successful dish which I like to share with you. Now that you are sufficiently convinced of my culinary humility, I have to tell you: THIS IS THE BEST TURKEY BURGER I HAVE EVER EATEN. I mean, it's gooooood. I attribute 75% of that to just dumb luck, but for whatever reason, the turkey burger gods visited my kitchen today and took pity on this Giada wannabe. So do it up with a little steamed broccoli and some brown rice for a rockin' weeknight meal. A Votre Sante!

1 lb ground white turkey meat
1 medium zucchini, grated
1/4 cup shredded carrot, steamed until soft (microwave with a little water or cook on stovetop) and cooled
1 clove garlic, minced
1 Tablespoon almond butter
2 teaspoons tamari or soy sauce
1/2 teaspoon toasted sesame oil
large pinch salt
dash cayenne pepper
fresh ground pepper
Cilantro (optional)
Sesame seeds (optional)

1. Preheat oven to 400 degrees.

2. Combine all ingredients in bowl, mixing til combined but not overmixing.

3. Score meat into four sections using your finger or a knife.

4. Heat a nonstick pan over high heat with 1 Tablespoon canola oil. Form four patties with hands (warning--this mixture will be very sticky!) and drop into hot oil in pan. Cook the burgers for a few minutes, then flip. Immediately put the pan into the oven (if your pan has a wooden handle, wrap it in tin foil) and cook until internal temperature reads 160 degrees, 5-10 minutes depending on thickness of burger.

5. Using a potholder, remove pan from oven. (Helpful hint learned the hard way by your recipe writer: Put the potholder onto the handle of the pan so you don't forget that it's hot and grab it!) Take burgers off pan and let rest on cutting board or plates for 5 minutes. Garnish with cilantro and sesame seeds, if desired.

Serves 4.

Printable version here.

Tuesday, March 22, 2011

Rainbow Slaw

Feeling a little 'under the weather' today, so I thought I'd treat myself to a super healthy dinner. A great rule to live (and eat) by is to 'Eat the Rainbow', meaning eat as many different colored foods as possible, as each color food offers different vitamins and minerals. I added some raw seeds for texture, flavor, protein, and fiber. The dill gives it that musty, earthy taste and the mint gives it a fresh, zingy flavor. The sweet lemony dressing pulls it all together. I hope you'll try this--you might even forget you're eating healthy as you're stuffing this crunchy slaw into your mouth!

1/2 head of red cabbage, thinly sliced/shredded
1/2 cup shredded carrots
1/2 head dinosaur kale, thinly sliced
small handful chia seeds
small handful raw pepitas
small handful raw sunflower seeds
2 Tablespoons minced dill
2 Tablespoons minced mint
1 1/2 teaspoons raw agave nectar
2 Tablespoons apple cider vinegar
juice of two lemons
splash red wine vinegar
pinch salt and pepper
1/4 cup extra virgin olive oil

1. Combine vegetables, seeds, and herbs in a large bowl.

2. In a small bowl, whisk together the agave, vinegars, lemon juice, salt and pepper. While whisking, drizzle olive oil into vinegar mixture to emulsify. Pour over salad.

3. Toss, adjust salt and pepper as desired, and enjoy!

Serves 4.

Printable version here.