More recipe storage

Lemon and Almond Rice Pudding

Recipe courtesy Giada De Laurentiis

Prep Time:

8 min

Inactive Prep Time:

4 hr 0 min

Cook Time:

45 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• 4 cups whole milk
• 1/2 cup Arborio rice or medium-grain white rice
• 1/2 cup sugar
• 1 vanilla bean, seeds removed, pod reserved
• 1/8 teaspoon fine sea salt
• 1/2 cup fresh lemon juice, from about 3 large lemons
• 1/4 cup amaretto liqueur
• 3 large lemons, zested
• 1/2 cup whipping cream
• 1/4 cup sliced almonds, toasted* see Cook's Note

Directions

In a heavy, medium saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla pod, and salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, until the rice is tender, about 35 minutes. In a medium bowl, mix together the lemon juice, amaretto, and lemon zest. Slowly stir the lemon mixture into the rice mixture and cook for 10 minutes longer. Remove the vanilla pod and discard. Stir in the whipping cream (mixture will still be runny but will thicken as it cools). Spoon the rice pudding into bowls. Cover and refrigerate for at least 4 hours.

Sprinkle the chilled rice pudding with sliced almonds and serve.

Notes

Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

More recipe placeholders

http://www.bitchincamero.com/2010/10/rustic-spinach-and-cornmeal-soup/
Rustic Spinach and Cornmeal Soup
Adapted from

6 cups (or more) low-salt chicken broth or vegetable broth
3/4 cup polenta (coarse cornmeal)
3 tablespoons all purpose flour
3 tablespoons butter
4 cloves roasted garlic, crushed (or 2 cloves raw garlic, peeled and crushed)
Coarse kosher salt
4 oz. baby spinach leaves
4 oz. baby arugula leaves

1 Toasted Parmesan rind, cut into pieces (optional)

Bring 6 cups broth to simmer in large saucepan; cover to keep warm. Whisk polenta and flour in heavy large pot. Add 1 – 2 cups hot broth; whisk over medium-high heat until smooth. Stir in butter and garlic; sprinkle lightly with coarse salt.

Gradually add 5 cups hot broth by cupfuls. Boil gently over medium heat until polenta is tender and soup is creamy and thickened, whisking frequently and adding more broth to thin, if desired, about 25 minutes. Stir in spinach by handfuls; simmer until wilted, stirring often, 5 to 7 minutes longer. Season with more coarse salt and black pepper.

Ladle soup into 6 bowls, sprinkle with toasted Parmesan rinds and serve.

Makes 6 servings.

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Monday, September 13, 2010

cherry tomato salad with baked ricotta and olive tapenade crostini

i think i've posted about crostini, like, a dozen times. it's such a default for us because if you toss beautiful vegetables and herbs together, you've got a great veg salad. put it on toast, however, and you've got a meal. and since the matt's wild and white currant cherry tomatoes have been cranking out ripe fruit by the daily pint, making a meal from them has become a necessary delight.

this recipe is from my gorgeous book (a gift from my spectacular boyfriend) by amy goldman, the heirloom tomato. it's basically a crostini topped with olive tapenade, baked ricotta, and tomato basil salad. she includes instructions for making the olive tapenade, but i frankly saw that as no more than an opportunity to spend a bunch of money on ingredients i wouldn't otherwise have around. thus, i bought a small amount of kalamata tapenade from the olive bar at the grocery. the baked ricotta looks pretty, but i found it rather dry and an unnecessary step. do with it what you will!

cherry tomato salad with baked ricotta and olive tapenade crostini
adapted from the heirloom tomato by amy goldman

for baked ricotta:
1 1/2 lbs ricotta cheese
1/4 cup olive oil
fresh-cracked pepper

for tomato salad:
2 pints mixed cherry tomatoes, halved, or larger tomatoes, cut into pieces
1/4 cup chopped basil
1 Tbps sherry vinegar
2 tsp red wine vinegar
2 tsp balsamic vinegar
1 Tbsp finely diced shallots
1/2 cup olive oil
salt and pepper

for crostini:
1 baguette, cut into 1/2 - 1" slices
olive oil
salt and pepper
olive tapenade, store bought or homemade

preheat oven to 450 degrees. combine the ricotta with 2 Tbps of the olive oil and spread in greased ovenproof dish. drizzle with remaining olive oil and top with fresh cracked pepper. bake until heated through and beginning to brown on top. allow to cool before serving.

mix the vinegars with the shallots and soak for 30 minutes. whisk in the olive oil and season to taste with salt and pepper. pour over tomatoes, add basil, and mix gently. adjust seasonings.

reduce heat in oven to 400 degrees. brush the bread slices with olive oil on each side, and season with salt and fresh cracked pepper. toast in oven until golden brown (but not too dried out!), around 5 minutes.

serve warm toasts with a layer of tapenade, then ricotta, and tomato salad. delicious.

My cooking rennaisance

I'm enjoying cooking SO MUCH lately!

I've made the following things with HUGE success:

http://www.foodnetwork.com/recipes/melissa-darabian/roasted-chicken-and-potatoes-recipe/index.html

modifications: I cooked the bird for the requisite 15 mins at over 400deg, but then tuned down to 285 for 2 hrs. PERFECT! MUAH! I forgot to add the wine, don't do this. Butter alone doesn't "do it" for the potatoes :) I also added carrots

http://www.foodnetwork.com/recipes/melissa-darabian/succulent-braised-pork-recipe/index.html

modifications: I added a package of button mushrooms. Yum!

http://noblepig.com/2010/07/11/corn-and-basil-cakes.aspx

modifications: none. YUM. Ridic good. Next time I'll try this with cilantro and potato and some garam masala to make an "almost aloo paratha"

Next weekend I'm going to try to make my own sundried tomatoes - they are not really "SUN" dried anyway, they are just roasted. And since it's the last few weeks of fall harvest of roma tomatoes, they are cheap and easy to find. It's a no brainer! Here's the recipe I'll use:
http://sharemykitchen.com/how-to-make-your-own-sun-dried-tomatoes/

Yes, yes, I know. I'm not a great blogger.

But at least there are some good classic recipes on this blog, right? :)

I've been watching a TON of FoodTV lately - Aarti Party, 30 Minute Meals, 10 Dollar Dinners, Good Eats, Iron Chef, etc. I wanted to save a few recipes here as place markers to make at a later date.

Once I actually make them, I will update with comments and reviews. I know it's not OAWC but it's still cooking and I will adapt them to OAWC as I try them.

Almost Tandoori Chicken

Recipe courtesy Rachael Ray

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

15 min

Level:

Easy

Serves:

4 servings

Ingredients

• 1 cup Greek yogurt
• 1 tablespoon turmeric, a palmful
• 1 tablespoon coriander
• 1 tablespoon smoked paprika
• 1/2 tablespoon ground cumin, 1/2 a palmful
• 1 teaspoon ground cardamom, 1/3 palmful
• 1 lime, zested
• 2 pounds skinless, boneless chicken thighs
• Salt and freshly ground black pepper
• 1 green apple, peeled, cored and thinly sliced into matchsticks
• 2 plum tomatoes, seeded and very thinly sliced lengthwise
• 4 scallions, thinly sliced
• 2 tablespoons olive or vegetable oil
• 4 pieces naan bread, plain or flavored, store-bought, warmed

Directions

Preheat oven to 500 degrees F.

Combine the yogurt with the spices and zest of lime in a large bowl.

Cut the chicken into large chunks and season liberally with salt and pepper. Add to the yogurt mixture and toss to coat evenly. Put a small wire rack on a baking sheet or a slotted broiler pan. Arrange the chicken on the rack or slotted pan and roast until charred at the edges and juices run clear, about 15 minutes.

Combine the apple, tomatoes and scallions in a serving bowl. Add the lime juice, oil, and salt and pepper, to taste, and toss to combine.

Transfer the chicken to a serving platter and serve with apple-tomato topping and warm bread.

Printed from FoodNetwork.com on Tue Sep 21 2010

Homemade Soft Pretzels

Recipe courtesy Alton Brown, 2007

Prep Time:

30 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

25 min

Level:

Intermediate

Serves:

8 pretzels

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Roasted Edamame Salad

Recipe courtesy Alton Brown, 2008

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

15 min

Level:

Easy

Serves:

4 servings

Ingredients

• 12 ounces fresh or frozen shelled edamame, about 2 cups
• 1/2 cup fresh corn kernels, about 2 ears of corn
• 1/4 cup finely diced scallion
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup chopped fresh tomato
• 1/4 cup chopped fresh basil leaves
• 1 tablespoon red wine vinegar

Directions

Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.

Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

Succulent Braised Pork

Recipe courtesy Melissa d'Arabian

Prep Time:

25 min

Inactive Prep Time:

--

Cook Time:

3 hr 30 min

Level:

Intermediate

Serves:

4 servings plus leftovers

Ingredients

• 2 pounds pork shoulder, cut into 6 large chunks
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 carrot, chopped
• 1 clove garlic, roughly chopped
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 cup red wine
• 1 1/2 cups beef stock or broth
• 1 bunch parsley stems, tied with string
• 2 bay leaves
• 1 cup water

Directions

Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.

In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

weekly plan - it's May!!

Where did April go??

Last week I didn't make a meal plan and didn't go grocery shopping. As a result, we ate mostly takeout and junk food and as a result I feel gross. OAWC is the way to go for this family for sure.

I'm working on the following plan this week - days subject to change:

SUN: ground turkey/TVP tacos with guacamole
MON: pork tenderloin in the crock pot with potatoes, onions, carrots, celery and fennel
TUES: pork curry (leftover cubed tenderloin, garbanzo beans, potatoes, tomatoes) with brown rice
WED: spaghetti torta from the Giada DiLaurentis cookbook "Everyday Italian"
THURS: Dinner at Grammie's
FRI: grilled veggies and shrimp

BBL with details!
http://www.recipezaar.com/recipe/Braised-Pork-With-Fennel-Crock-Pot-238161
http://www.foodnetwork.com/recipes/giada-de-laurentiis/torta-di-pasta-recipe/index.html

I got my background at ZingerBug.com

We're back - week 2!

OK my plan last week was a bit too industrious. We ended up putting off the Dal burgers because they are really labor intensive and we're having them today instead. I roasted the eggplant and cooked the lentils in preparation.

First things first: Review of last week's recipes.

Vegetarian taco "meat:" I got 3 lunches out of this, will get another 2-3 this week too. It is filling, yummy and low-cal. next time I will add some salt though, I forgot and it showed.

Chicken Marsala - this was really good! But the only reason I was able to make it was because I was home with a sick toddler. It took a while because of mushroom cleaning/cutting, chicken trimming, dredging and cooking, sauce prep and thickening, noodle cooking, etc. Things that could be adapted to OAWC: cut up all of the mushrooms in advance, trim the chicken (the husband would prefer breasts to thighs in the future) and cook the noodles/pasta or whatever we're serving it with. The dish could easily be adapted to a crock pot as well.

Grilled haddock - we ended up having this with grilled potatoes which were GREAT. We sprinkled some salt and pepper on some medium white potatoes and skewered them with metal skewers. The husband grilled the heck out of them at really high temp until they were all burned and charred on the outside but lovely and yummy inside.

Our takeout night was salads with chicken and a side of yummy breadsticks. For anyone in the Western New York area - try Say Cheese Pizza for takeout!

This week's plan:
Sunday: Vegetarian Dal Burgers with spinach salads
Monday: Pasta with wilted spinach and ricotta sauce
Tuesday: Spinach mozzarella meatloaf, grilled potatoes, steamer veggies
Wednesday: Dinner at Grandma's
Thursday: Ground Turkey Chimichangas - previously on this blog here.

OAWC PREP:
Meatloaf (store in baking pan with press-n-seal in the fridge)
Ground Turkey Chimi filling (can be made in advance and stored in the fridge)

Everything else is easy-peasy day-of prep.

Let's Talk Lunch.

I just put the following into the crock pot on high for 4 hrs:

1 bag lentils, thoroughly rinsed
24 oz water
1.5 tbl cumin
1.5 tbl onion flakes
1 tsp dried minced garlic
2 tbl Chili 3000
2 tbl Bold Taco Seasoning

This makes "Vegetarian Taco Meat" which I will eat for lunches.

Unfortunately, 24 oz water was not nearly enough! I added a small 4 oz can of salsa verde and another 10 oz water to cook the lentils thoroughly.

To serve, I will combine with salsa and add cheese and sour cream on corn tortillas. YUM!

Balance Schmalance!

Since I last posted, we have bought a house, moved and gotten settled. We LOVE our new house - we have a big deck with an in-ground pool, an awning for shade and a big side yard for the kiddo(s). With 3 bedrooms plus a finished basement that will eventually be an in-law suite, a family room AND formal living room, we feel like it's a mansion compared to any house we've ever lived in. :) We are finally planting ROOTS and hanging around for a while!

Balance has been difficult - if not impossible - over the last year. Between my Mommy duties, Senior Scientist duties and my duties to myself and my health, it's been a huge challenge. I'm trying to get back to menu planning, cooking most things at home and eating whole foods. If this means I'm not thinking about my job 'enough' or working out 'enough' or that my daughter has to play with Daddy for a few hours a week, that's a sacrifice I'm willing to make to eat healthy and take care of us all!

My plan this week doesn't require much in-advance cooking but it's spring and we are dying to make good use of our grill! As has become the norm, I chose 5 recipes for the week and I will make them on whatever day is most appropriate as our schedules dictate.

Here is the list, followed by recipes were available:

Grilled Haddock, Steamed Broccoli and Boiled New Potatoes (no recipe required!)
Durban-style chicken strips with Hasselback Potatoes and steamer vegetables
Whole Foods-style Dal Burgers with unknown sides?
Chicken Marsala
Ground Turkey/TVP Tacos


Durban-style chicken strips with Hasselback Potatoes

I have already posted the recipe for Durban chicken here. This time, I'm using chicken breast cut into strips and cooking them on the grill. I will baste lightly in teriyaki sauce, then dredge in Durban seasoning and grill. Yum!

Hasselback potatoes are Swedish baked potatoes. They look really fancy because they are sliced width-wise and then sprinkled with a mixture of parmesan cheese and breadcrumbs before baking. They taste lovely too! (image borrowed from the provided link)

The basic recipe is as follows:

4 baking potatoes
2 tbl fresh-grated parmesan cheese
1/4 cup breadcrumbs (I use italian-style)
1.5 tbl olive oil
1 tsp paprika
sprinkling of kosher salt

Preheat oven to 450° degrees F. Oil a large shallow glass baking dish (I use a 9x13 Pyrex dish).

Peel the potatoes. Place on a cutting board and cut a narrow slice from the bottom of each potato; discard the slice (this helps the potato lie flat and not roll). Place two long handled wooden chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically. The chopsticks will prevent the knife from cutting entirely through the potato. As you peel the potatoes, drop them into the cold water to prevent discoloring.

NOTE: Potatoes may be prepared in advanced to the above point. Place potatoes in cold water (to prevent discoloring) until ready to bake. To bake, dry potatoes well.

Place the Parmesan cheese, bread crumbs, 1 tablespoon olive oil, paprika, and salt in a food processor; process until blended. Brush potatoes with the remaining 2 tablespoons olive oil and pat the bread crumb mixture on top of each potato. Place potatoes in the oiled baking dish; cover with foil and bake 30 minutes. Remove the foil and bake an additional 15 minutes. Remove from the oven, and serve.

Makes 4 servings.

Whole Foods-style Vegan Dal Burgers with Indian-style Jasmine Rice

The husband and I have always loved Whole Foods's Dal Burgers on the hot bar. Every time we get there (which is not often since we moved to an area without Whole Foods!!) we buy some and every time he comments on how awesome they are. We found this website which claims to have made a close imitation of the burgers! We were so excited that they went right into the weekly menu.

Incidentally, I'm intruiged by this blog - "The Happy Healthy Long Life." The blogger is a medical librarian (which by the way seems like an awesome job) at a "leading US Medical Center." She posts topics in the media and her research findings for your reading pleasure.

I'm copy/pasting her recipe for Dal Burgers here, and I will let you know when I make them whether the recipe is a winner!

Vegan Lentil Dal Burgers ala Healthy Librarian

1 package of already cooked Trader Joe's French Lentils, 17 oz. (or 2 1/2 cups cooked lentils) [I'm using Goya-brand red lentils]

2 garlic cloves, chopped (I used 5 roasted Christopher Ranch garlic cloves--I was lazy)

1/2 cup chopped onion

1 small eggplant, peeled, quartered, roasted & chopped (I used a Japanese) yielding about a cup of chopped peeled eggplant

1 small potato cooked, then peeled & diced. Yielding about 1/2 to 3/4 cup of small diced potatoes

1/3 cup of chickpea flour (Bob's Red Mill Garbanzo & Fava Flour) to mix + more for lightly dredging patties

1 1/2 tsp. curry powder (more to taste)

2 TBS. Major Grey's Chutney

1 tsp. cumin powder

1 jalapeno pepper chopped, or substitute 1/4 tsp. cayenne (I didn't have a jalapeno, so I subbed cayenne)

1/4 cup lemon juice

1 TBS chopped ginger

1/3 cup thawed frozen peas (I didn't have peas, so I left this out)

1/3 cup chopped fresh cilantro (I didn't have cilantro, so I left this out)

salt & pepper to taste (I didn't use any)

Small amount of canola or olive oil for browning the burgers

Directions

1. Peel eggplant, cut it into quarters & roasted it in a 400 degree oven while preparing everything else. Chop it into smaller pieces when it's soft--about 15 minutes. When done, lower the oven to 350 degrees. You'll finish the burgers in the oven.

2. Saute the onion, ginger, jalapeno, & garlic until the onion is soft.

3. Pulse process the lentils in your food processor so they are chopped up, but not mushy. Empty into a large mixing bowl.

4. Pulse process the onions, garlic, ginger, & the eggplant until they are small tiny pieces. Empty into the mixing bowl with the lentils.

5. Add all the other ingredients: the chickpea flour, the cooked diced potatoes, the curry, the lemon juice, the chutney, the peas, the cumin, the cilantro--and mix well. Taste the mixture & add more of any spice you think it needs.

6. Using a large plate or foil, sprinkle some chickpea flour on the surface to keep the "burgers" from being too sticky. Form 7-8 patties, working one at a time, sprinkling a little chickpea flour on the top & bottom so they won't stick to the frying pan.

7. Heat up a little oil in a large frying pan. I quickly browned the burgers, in 2 batches, and then I "finished" them off in a 350 degree oven until they were nice & browned, about 20 minutes--I think. Just watch them!

8. These keep nicely for 5 days, or you can freeze them individually. Serve on whole grained buns or as is.

Chicken Marsala

I needed a recipe to use up my chicken thighs that I bought last week. They are nearing a week in the fridge, which is my limit for fresh meat. I found this recipe at cooks.com. I will post the recipe below and then edit when I make it.

MARSALA BAKED CHICKEN

1/4 c. dry bread crumbs 1/4 c. grated Parmesan cheese 2 tbsp. minced fresh parsley 1/4 tsp. paprika 8 chicken thighs, about 2 1/2 lbs, skinless olive oil cooking spray 2 tbsp. butter 1/3 c. Marsala wine 1 tablespoon Wondra flour Combine first 4 ingredients, stirring well; dredge chicken in bread crumb mixture. Arrange chicken in a shallow baking dish coated with olive oil cooking spray. Dot with butter; cover and bake at 350°F for 30 minutes; uncover and bake 15 minutes. Remove chicken from baking dish and arrange on serving dishes and keep warm. Deglaze baking dish with wine, scraping browned bits from bottom of dish (this is where the flavor is). Add butter and flour and heat for 10 minutes, stirring occasionally, to make a gravy. This can be done in the microwave, or if a baking pan was used, the gravy may be made on the stove top. 8 servings, about 160 calories per serving.

We're gonna try this again.

I know, I know, I've been completely ridiculous about this blog for the last, um, year. You have to understand that I've been adjusting to my new career, living in a new state, moving TWICE.

I have a meal plan this week and I'm going to try this OAWC thing again. Bear with me while I work out the kinks and get back into it!

This week's plan:

Sunday: broccoli rabe with pasta and ricotta sauce
Monday: ground turkey/TVP tacos
Tuesday: whole chicken roasted in the crock pot with vegetables
Wednesday: "durban" style chicken strips with macaroni and cheese
Thursday: Greek turkey burgers with pasta salad
Friday: chicken enchilada soup

Many of these recipes are recycled - I will link to them as appropriate. The only "new" to the blog recipe is Greek burgers. See below.

Greek Turkey Burgers
adapted from Recipe Zaar #13285

1 lb ground turkey [I actually use 1/2lb ground turkey 93% lean and 1/2lb rehydrated TVP (do a search on this blog for TVP for info)]
1 cup crumbled feta cheese [I use low fat, not fat free or else it's chalky]
1/2 cup olives, chopped [I use black and use 1/4 cup because I don't love olives]
1 egg white
1 teaspoon dried oregano
1 teaspoon italian seasoning
1 teaspoon dried parsley
1 teaspoon dried basil (optional)
1 teaspoon onion powder
1/2 teaspoon garlic powder
ground black pepper, to taste

Form into patties and grill! They can be prepped ahead of time and refrigerated overnight but I've never gone longer than overnight.



Broccoli rabe with pasta and ricotta sauce
This tastes rich but it's a nice healthy comfort food option!

Not many people know of the awesomeness which is broccoli rabe. It's a green, like kale or spinach, but it's also broccoli. Which makes it the perfect green, in my opinion! I loooove broccoli!

I buy a big bunch, chop off the ends and wash thoroughly. Then I steam the larger stems for 10 minutes in my vegetable steamer. Right before I serve the dish (pasta is cooked, tomato sauce warmed) I toss the rabe with 1 clove of garlic and some salt and pepper in a hot sautee pan.

Serve by spooning 1 cup of pasta in a pasta bowl and layer on tomato sauce, 4 tablespoon-sized dollops of ricotta cheese and the broccoli rabe.

DELISH!