Sunday, January 20, 2013

Recipe Recap

Well, this blog used to be a lot more about food than it has been lately. I've been slacking on the cooking front for a while but this week I tried out a few really great recipes. Here they are: 

This was my favorite recipe. Probably one of the best things I've ever made at home. Here is the recipe for the turkey burgers. It is a recipe I found in Rachel Ray Everyday with a few of my own changes here and there. 

  • 2 slices white bread (I used Chiabatta)
  • Whole milk, for soaking
  • 1 pkg.  (1 1/4 to 1 1/2 lbs.) ground turkey breast
  • Salt and pepper
  • 1/4 cup mango chutney, (I used trader joes Ginger Mango Chutney) more for topping
  • 1/4 cup plain greek yogurt, plus more for topping
  • 1 egg, beaten
  • 3 - 4 thin scallions, finely chopped
  • 1 piece  (1 inch) ginger, grated
  • 2 large cloves  garlic, grated
  • 3 tablespoons finely chopped pistachios
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • A small handful cilantro, finely chopped
  • Melted butter or vegetable oil, for frying
  • 4 pieces grilled pita or naan bread (I used trader joes frozen naan)
  • Toppings cucumber slices, arugula, chopped red onion
On a rimmed plate or in a pie dish, soak the bread in the milk to soften.

In a large bowl, crumble the ground turkey and season with salt and pepper. Squeeze the milk from the bread over the meat, then add the bread. Add 1/4 cup chutney, 1/4 cup yogurt, the egg, chile, scallions, ginger, garlic, nuts, curry powder, cumin and cilantro. Mix and form into 4 patties.  

Heat a griddle or large skillet over medium-high heat. Brush with melted butter (or oil). Add the patties and fry, turning once, until opaque, about 12 minutes. 

Warm the naan bread and spread one side with plain greek yogurt topped with chopped red onion. Spread the other half with mango chutney and top with arugula and cucumber. Add the turkey patty and serve.     

 We ate our burgers with avocado hummus and pita chips. This recipe is from Giada's At Home.

  • One 15-ounce can cannellini beans, rinsed and drained
  • 1 large or 2 small avocadoes, seeded, peeled and coarsely chopped
  • 1/2 packed cup arugula
  • 1/3 cup fresh flat-leaf parsley leaves
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, smashed
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 2 tablespoons extra-virgin olive oil
For the hummus: Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Gradually add the olive oil until the mixture is creamy. Season with salt and pepper. 

I also made this delicious soup this week. It is a roasted squash, sweet potato, and carrot soup with cranberries, sage, and pine nuts. Here is the recipe. Again, it is from Rachel Ray everyday.

  • 1 butternut squash (about 2 lbs)-peeled, seeded and cut into 1-inch pieces
  • 1 pound carrots, peeled and cut into 1/2-inch rounds
  • 1 pound sweet potatoes, peeled and cut into 1 1/2-inch pieces
  • 2 onions, peeled and cut into 8 wedges each
  • 3 tablespoons EVOO
  • Salt and pepper
  • 1/4 cup pepitas (pumpkin seeds)
  • 3 tablespoons chopped dried cranberries
  • 3 tablespoons chopped fresh sage
  • Preheat the oven to 450 degrees . Divide the squash, carrots, sweet potatoes and onions between 2 rimmed baking sheets. Drizzle 1 tbsp. EVOO over each baking sheet; toss the vegetables to coat. Roast until lightly browned, rotating the pans halfway through cooking, about 25 minutes.
  • In a large saucepan, combine the roasted vegetables and 8 cups water; bring to a boil over high heat. Lower the heat, cover and simmer until the vegetables are very tender, about 15 minutes. Using a blender and working in batches, puree the soup, transferring pureed portions to a clean pot; season with salt and pepper. (The soup can be covered and refrigerated for up to 4 days.)
  • In a heavy, medium skillet, heat the remaining 1 tbsp. EVOO over medium-high heat. Add the pepitas and stir until toasted, about 2 minutes. Add the cranberries and sage and stir until fragrant, about 1 minute. Remove from the heat; season with salt and pepper.