When I saw this recipe I knew the burgers would either be really good or a huge disappointment. Consensus: REALLY GOOD! This recipe was adapted from weightwatchers.com. Ingredients: 1 1/4 pound lean ground turkey(93/7) 1 T fresh ginger root, finely chopped 2 cloves garlic, minced 1 tsp olive or sesame oil 1/4 c teriyaki sauce 1/4 c scallions, chopped 2 T cilantro, finely chopped 1 large egg white 4 slices pineapple dab of light mayo(optional) Directions: Mix all ingredients just until combined. Make 4 patties that about 3/4 in thick. You can either grill or broil for 5-7 minutes on each side. I actually cooked them in a non-stick skillet on med-high heat. I also threw pineapple slices in the pan to cook to top the burgers(about 2 minutes per side or until starting to brown). I put the burgers on sandwich thin buns and spread about a tsp of
I’ve made several dishes similar to this in the past and have always been pleased. This one needs a little tweaking on the herbs(or maybe because I deviated from the recommended) to give it some kick. Adapted from Cooking Light, June 2010 Ingredients: 1 pound Japanese eggplant, cut into 1/2-inch cubes 1 pound zucchini, cut diagonally into 1/4-inch-thick slices(I used green and yellow) 1 pound large beef steak tomatoes, seeded and cut into 1/4-inch-thick slices 1 1/2 T extra-virgin olive oil, divided 1/4 tsp salt, divided 1/4 tsp freshly ground black pepper, divided 4 ounces French bread baguette(I used whole wheat from Whole Foods) 1 cup fresh grated Parmigiano-Reggiano cheese fresh dill oregano parsley 2 garlic cloves, minced 1/4 cup fat-free vegetable broth Directions: Preheat oven to 375. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray.
I’ve made dill so why not jump to the other side of the fence and try out bread and butter? I am not personally a fan of these but Brian requested that I make them for him. Because I’m nice, I did. Ingredients(to make one quart sized jar): small or pickling cucumbers 1 1/2 c distilled white vinegar 1 1/2 cups water 3/4 cup sugar 2/3 T sea salt 1/4 tsp pickling spice 1/4 tsp pickling spice** Directions: Put tumeric and pickling spice into the bottom of the jar. Cut cucumbers into 1/8 to 1/4 in coins. Add coins to jar. Bring vinegar, water, salt and sugar to a boil and let boil for two minutes. Pour over cucumbers in jar. Be careful as jar will now be very hot. Place lid on jar and swirl to mix turmeric and spices with brine. Place in refrigerator for a minimum of 24 hours. If you
I picked up a new magazine called Eating Well yesterday. And what did it have in it? An article about pickling! Eating well suggested making dilly carrots. I love dill pickles, so why not? Ingredients: one pound carrots(cleaned and cut into sticks or circles) 2 cups cold water 1/3 cup vinegar of choice(make sure it’s at least 5% acidity) 1 T sea salt 2 tsp sugar 5 fresh peppercorns 2 crushed cloves of garlic fresh dill Directions: Combine everything but the carrots in an airtight jar. Shake or swirl around to dissolve the salt and sugar. Add carrots. Leave in fridge for two days before tasting. The magazine suggested blanching the carrots first. I wanted to as little work as possible, so I didn’t. 24 more hours and I’ll find out how they taste. [Edit]: So I busted into these a day early. Whoa. Delicious. I have two new favorite salty snacks in
Ok, so that’s a lie. I’m sure at some point in my life I will buy another jar of pickles. However, the refrigerator pickles I made two days ago are AMAZING! They taste like mildly pickled/marinated cucumbers with amazly fresh flavor. They are very crisp and don’t have that overly salty flavor. I don’t imagine the jar lasting more than a few days in my fridge. Which is fine, because they super easy to make. I might have to have a rotating schedule on which I make them so I am never waiting a day for them to be ready. If you haven’t made them yet and you like pickles, you are missing out on the best pickle of your life.
For over a year I have been wanting to make my own dill pickles. I knew when I finally made them that I would want to try a refridgerator pickle recipe first. I like my pickles very crunchy. Tonight I started the process and can’t wait to see how they turn out in a few days. Ingredients: — 4 or 5 pickling cucumbers — 2 cups cold water — 1/3 cup white wine vinegar — 1 T sea salt — 2 tsp sugar — 5 fresh peppercorns* — 2 cloves garlic(crushed) — fresh dill Instructions: Cut pickling cucumbers into spears; set aside. Mix water, vinegar, salt, sugar, peppercorns and garlic in a large lidded jar. Stir well to dissolve sugar and salt. It will take a little extra stirring because the water is cold. Add in dill and spears. Refridgerate for two days. I didn’t have any whole peppercorns so
Fearing that someone else would bring guac to the 4th of July BBQ that we attended, I bravely made it anyway, deciding that there can never be too much guac at one party. I adapted this guac recipe from recipezaar.com: Ingredients: 6 avocados(soft but not mushy) 3 garlic cloves minced 2 juicy limes cut in half 1 small tomato diced(ripe but firm) 1/4 cup chopped cilantro(add or subtract to your liking) salt 1/2 medium onion(optional) 1 diced jalapeno(optional) Instructions: Cut avocados in half and remove pit. Place in a bowl with juice of two limes and mash with a large fork or potato masher. I prefer my guac a little on the chunky side but keep mashing if you like it smoother. Fold in the remaining ingredients(tomato, garlic, cilantro, onion and jalapeno). Add salt to your liking. It tastes best if you can let it set for multiple hours to a
I made this for a 4th of July BBQ. Adapted from WeightWatchers.com: Ingredients: 3 T BBQ sauce 2 T chopped fresh cilantro(I used more because I LOVE it) 1 1/2 T fresh squeezed orange juice 1 tsp orange zest(more for garnish if you desire) 1 tsp apple cider vinegar 1/4 tsp cumin 1 pound shrimp, extra-large, peeled and deveined fruit/vegetables of your liking cut into chunks(I used orange and yellow bell peppers, baby portabellas, cherry tomatoes, red onion and pineapple) cooking spray Instructions: If using wooden skewers, soak them in water for 20 minutes Meanwhile, in a large bowl, stir together barbecue sauce, cilantro, orange zest and juice, vinegar and cumin. Off heat, coat grill rack with cooking spray; heat grill. Thread 2 or 3 shrimp onto a skewer with an assortment of vegetables of your liking. Spoon sauce over skewer and let marinate for at least 10 minutes. Grill skewers, turning
It sounds like the biggest oxymoron ever, doesn’t it? By my recent posts, it also appears that I eat pizza non-stop. In all actuality, I rarely eat pizza because it is so unhealthy. I have been eating it more recently with the discovery of how to make a deliciously healthy pie. My current pizza was inspired by one of my co-workers hangover meals the other day. Sluggish at work, she headed down to the Rush caf to get a “Rush burger.” A highly unhealthy choice for a health care institution. It consists of a burger on a bun topped with bacon, cheese and BBQ sauce. Contemplating how I could make a much healthier version of the calorie monster, I came up with the idea of vegetarian bacon cheeseburger pizza. Ingredients: healthy pizza crust 2 Boca burgers(or veggie burger of choice) 4 slices of Morningstar vegetarian bacon 1 whole pickle diced into 1/4 in