It feels so good to be home, and back in the groove of things, cooking in my own kitchen. The kids have had a three week break off from year round school, and this is the last week. As I mentioned in an earlier post, I let them help pick some of the menu this week. This means usually more meat than I would normally cook, but that's okay. We had chicken and turkey this week, but they were both great recipes.
I am not a fan of turkey, especially not ground turkey. bleh! However, this specific turkey burger recipe is good. It's the only way I'll eat it. Next is a sort of Asian type noodle dish. Both we made from the Whole Foods Meals for 4 for under $15 flyer that I picked up 2 years ago, and still use all the time.
Serves 4
Ingredients
1/2 pound white ground turkey
1/2 pounds dark ground turkey
1/2 pounds dark ground turkey
6 sundried tomatoes in olive oil, thinly sliced, plus 2 tablespoons olive oil from the jar
2 tablespoons chopped parsley (or 2 teaspoons dried)
2 tablespoons chopped basil (or 2 teaspoons dried)
1 teaspoon garlic powder
Salt and pepper
4 whole wheat buns or rolls
4 tablespoons garlic and lemon sandwich spread*
Lettuce and sliced tomatoes
Salt and pepper
4 whole wheat buns or rolls
4 tablespoons garlic and lemon sandwich spread*
Lettuce and sliced tomatoes
Method
Place turkey in a bowl. Gently work in sundried tomatoes plus 2 tablespoons oil from the jar, parsley, basil, garlic, salt and pepper. Take care not to overwork the mixture. Form into 4 patties, making an indentation in the middle of each one to help the burgers cook evenly. Cover and refrigerate an hour to blend flavors. Grill patties until firm and browned and all pink is gone from center, about 3 to 5 minutes per side. Serve on toasted buns with garlic lemon sandwich spread. lettuce and tomatoes.
Nutrition
Per serving (1 burger/233g-wt.): 440 calories (220 from fat), 25g total fat, 3.5g saturated fat, 65mg cholesterol, 660mg sodium, 27g total carbohydrate (4g dietary fiber, 5g sugar), 27g protein
Per serving (1 burger/233g-wt.): 440 calories (220 from fat), 25g total fat, 3.5g saturated fat, 65mg cholesterol, 660mg sodium, 27g total carbohydrate (4g dietary fiber, 5g sugar), 27g protein
Serves 4
California is known for trend-setting cuisine and much of that is based on the culinary influence of its citizens, including a large Asian population. Here’s a simple take on a cold noodle salad. Add baked tofu, chicken or shrimp if you wish, but it’s delish as is!
California is known for trend-setting cuisine and much of that is based on the culinary influence of its citizens, including a large Asian population. Here’s a simple take on a cold noodle salad. Add baked tofu, chicken or shrimp if you wish, but it’s delish as is!
Ingredients
8 ounces dried capellini pasta (I used Whole Wheat. Make sure you don't overcook)
8 ounces dried capellini pasta (I used Whole Wheat. Make sure you don't overcook)
1 cup frozen shelled edamame
1 to 2 tablespoons canola oil
6 ounces fresh shiitake mushrooms, stems removed, sliced (if on a budget, substitute with something else)
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 cup julienned carrots and/or red cabbage
2/3 cup thinly sliced green onion
1/4 cup sesame seeds, lightly toasted (optional)
Crushed red chile peppers, to taste (optional)
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 cup julienned carrots and/or red cabbage
2/3 cup thinly sliced green onion
1/4 cup sesame seeds, lightly toasted (optional)
Crushed red chile peppers, to taste (optional)
Method
Cook pasta, adding edamame to pot with the pasta when the water boils. Rinse in very cold water, drain and set aside. In a large sauté pan, cook mushroom slices in oil over low heat (do not brown). Turn off heat. Add toasted sesame oil, soy sauce and rice vinegar. Toss shiitake sauce with noodles, carrots and/or cabbage and green onions. Serve topped with sesame seeds. Pass red pepper flakes at the table, if desired.
Cook pasta, adding edamame to pot with the pasta when the water boils. Rinse in very cold water, drain and set aside. In a large sauté pan, cook mushroom slices in oil over low heat (do not brown). Turn off heat. Add toasted sesame oil, soy sauce and rice vinegar. Toss shiitake sauce with noodles, carrots and/or cabbage and green onions. Serve topped with sesame seeds. Pass red pepper flakes at the table, if desired.
Nutrition
Per serving (about 7oz/210g-wt.): 420 calories (140 from fat), 15g total fat, 1g saturated fat, 15g protein, 54g total carbohydrate (5g dietary fiber, 6g sugar), 0mg cholesterol, 370mg sodium
Per serving (about 7oz/210g-wt.): 420 calories (140 from fat), 15g total fat, 1g saturated fat, 15g protein, 54g total carbohydrate (5g dietary fiber, 6g sugar), 0mg cholesterol, 370mg sodium
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