Turkey Burger Con Salsa y Aguacate

My efforts to #eatlessbread ...hope it's worth my suffering!

 

I hope this is worth my suffering…

Bread is my downfall. I never met a loaf of bread I didn’t like so I tend to eat a lot of it, which you will immediately be able to tell when you meet me in person. Anyway, I made this absolutely scrumptious turkey burger complete with Avocado slices and Garden Salsa…theeeeen, decided to skip the burger buns.  All part of my efforts to #eatlessbread.

Who am I kidding? that won’t last, but oh well. It was a delicious try.

Turkey Burger

Ingredients:

2 Ibs Ground Turkey

1 small onion, finely chopped

1 green pepper, finely chopped

4oz mushrooms, finely chopped

1 cup fresh spinach, finely chopped

1/2 C Italian style breadcrumbs

salt and black pepper to taste

Method:

Throw all the chopped veggies in a bowl with the ground turkey and mix well together. Form into Patties. Grill or cook on a griddle. Serve with some garden salsa and a couple of slices of ripe avocado.

Eat it on a bun…or not.

 

No Syrup Required – Savory Pancakes & Eggs

DSCF8177

I fell in love with savory pancakes about 3 summers ago. Up until that summer it never occurred to me to combine the yummy goodness of breakfast sides into the pancake.  Shut the front door!

It all began when My Mister learned how to make pancakes. He felt so confident in his pancake making skills, he challenged a couple of friends to a pancake-off.  He didn’t count on was Khia! (an old college friend of mine, who jumped into the fray). She totally turned the contest upside down with her suitcase full of magical pancake ingredients. One bite  of her delectable savory pancake and  we all knew who won.

Well played, Khia, well played. My man came in 3rd out of 3 contestants (still a sore subject around here). I gained a new twist on the old pancake.

It would be another 3 years before I attempted a recipe on my own, since I never got around to asking Khia! for her recipe. But I discovered that It really was as simple as adding in my mix-ins into my tried and true pancake recipe.

Although my original pancake recipe is not that sweet, I cut down the usual amount of sugar by 1/3 to further reduce the sweetness. Sugar is still needed in this batter for its browning properties. That’s how you get that golden brown crust.

So here is my recipe:

Pancake:

dry ingredients

1 1/5 Cups all purpose flour
2 Tbsp white sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/2tsp salt

wet ingredients:

1 3/4 buttermilk (I never have buttermilk on hand, so I mix white vinegar and regular milk to get ‘buttermilk’. Approximately 2Tbsps vinegar in a Pyrex meauring cup, and then topped up with milk to reach the 1 3/4 mark)
2 Eggs
3 Tbsps Butter, melted

mix-ins:

approximately 1/3C each of:
Green Onions
Shiitake Mushrooms
Yellow Grape Tomatoes
Green Peppers
Red Peppers
Smoked Turkey
salt and spices to your taste (I used italian seasoning)

Method

1. Chop/Dice your mix-ins, like so:

mixins

2. Sautee the mix-ins in a small stir-fry pot, with EVOO, until just a little tender (about 2 minutes). Set aside.

3. Mix up your batter.
a. Combine the dry ingredients in a medium-sized mixing bowl, preferably with a pour spout. Lightly mix with a wire whisk to blend ingredients.

b. Add the eggs to the milk/vinegar mixture (or buttermilk). Whisk with a wire whisk to blend.

c. Add the milk/vinegar (or buttermilk)/egg mixture to the dry ingredients. Just lightly run the whisk through the mixture to combine. Make sure to incorporate all the flour in the corners of the bow.
Do not whip, this will develop the gluten in the flour. You don’t want this, unless you like tough pancakes, in which case, I worry about you…

d. Add in the melted butter and incorporate thoroughly.

e. Add in the sauteed mix-ins and incorporate for even distribution.

f. Cook pancakes like regularly. Flip over when large bubbles form on top, like so:

onthegriddle

Serve with fried egg, some fruit, maybe some bruchetta, and hopefully a Mimosa. Breakfast, Lunch, Brunch or Dinner, it’s aaaallll good!
Bon Appetit.

collage_pancakosatext

What’s for Lunch? Turkey Veggie Wrap

 

Nutrition Packed and filling, this wrap will give you the energy you need to get through the afternoon. The spicy gingery Peanut Sauce Dressing provides a perfect balance to the cold veggies.

Besides lunch, it’s also a great finger food for get-togethers.

 

PICT0062

Ingredients:

Baby Mixed Greens, chiffonade (I use a mixture of radicchio and romaine lettuces, sold as a ‘baby italian mix’)

Iceberg Lettuce, chiffonade, – The nutritional value of iceberg lettuce is debatable, but I like the crunch.

Cucumbers, cubed.  I ran out cucumbers when I made this, so it is not pictured, but I usually add them because I like the crunch.

Red Peppers, cubed. Adds a slightly sweet flavor

Deli Turkey, Chiffonade – You veggie-types can omit this altogether or substitute cubed tofu, fo-turkey (yes I made this up) or anything else you want.

Avocado Slices – just because I think no sandwich is complete without the rich buttery flavor of avocados.

The Wrap: Spinach-Herb 10-inch Tortilla

PICT0057

 

The Dressing:

I used House of Tsang Bangkok Padang Peanut Sauce. I get mine from Kroger.

Or you could mix together:

smooth peanut butter + sweet soy sauce + grated ginger  to get the same effect.

Method:

Mix up the above ingredients and lay out on your tortilla. Drizzle the dressing on top, like so:

PICT0059

 

Fold up and wrap like a burrito. For those who are not sure how to, here:

KONICA MINOLTA DIGITAL CAMERA

 

Slice in half, tie with a toothpick if you want, and voila!

PICT0061

Bon Appetit, it’s time to eat!

Kale Fried Rice

Like most of the world, one of my new year’s resolutions ‘habits to add’ is to eat healthier. Not that I have a bad diet, but having just reached a milestone birthday ***ahem, old lady status, ahem***, I am even more vigilant about what goes into my body. Food just seems to want to pack all its belongings and settle in for an extended stay, nahmeen? If you’re gonna have company camping out in your temple, it might as well be good company, right?

So I decided, you know what I need more of in my life? K-A-L-E. Yes, the green leafy stuff. The superfood that’s even more super than spinach, which I luurve. I never ate much kale (or collards for that matter) growing up, so it was a bit foreign to me. I recently designed a label for a good friend of mine who makes and sells these amazing spicy Kale Chips to local health food stores in her area. She sent me a sample, which of course I loved, and that inspired me to incorporate it into more meals. Be warned, there is more K-A-L-E in the future guys…

And so here it is, a recipe concoction I came up with. Unlike baking which is more of a precision experiment, cooking is more forgiving. With the exception of the rice, the proportions given are more of an approximation, so, add (remove) everything to your taste. 

Ingredients:

2 Cups Jasmine Rice, cooked.  *And by this, I mean two raw cups cooked, not 2 cups of cooked.*
3 eggs, scrambled and fried
2 carrots, sliced/diced
6 cups raw washed chopped kale *this is an approximation, remember, personal taste*
4 green onions, sliced
1 small white onion, sliced
2 garlic cloves, minced
3-4 Tbsps. Sweet Soy Sauce (or to your taste)
1Tbsp. Low Sodium Soy Sauce (or to your taste)

PICT0048
The kale and carrots, READY!

PICT0050
Onions and Garlic, SET!

 

PICT0055
All sauteed and ready to GO! (I could eat this by itself, yum yum)

 

Method:

1. Cook the Jasmine rice according to package directions. (I don’t add salt, and I do 2C rice to 4C water. Your mileage may vary)

2. While the rice cooks, chop and prep your veggies.

3. Fry the eggs and set aside.

4. Saute the white onions and garlic for until the onions wilt and look slightly translucent. Add the carrots and Kale and saute until the kale wilts and shrinks a little, like the picture above. Season with the low-sodium soy sauce.

5. Add the rice and stir fry, combining everything together. Season with the Sweet soy sauce.

6. Toss in the fried eggs and green onions, and voila!

 

PICT0057

Bon Appetit, it’s time to eat!

party planning break

So this weekend is my big birthday bash in beautiful Colonial Williamsburg, and I am beyond EXCITED!

Being the last-minute girl that I am, the plans didn’t firm up in my head until last night when I couldn’t sleep. I wasn’t worried much about pulling everything together, since that’s how I work best is under pressure.

The food will be appetizers, no fuss, no muss. Thank goodness for Trader Joes, yay!

(The following pictures are just for inspiration, mine I’m sure will be much less perfect)

 

I pulled a turquoise, black and silver color scheme from my proposed outfit.

Source: curbly.com via Paige on Pinterest

There will be Balloons and tissue paper pompoms.

 

I plan on some DIY platters, as seen here:

 

Source: google.com via Karen on Pinterest

 

 

Oh, and lots and lots of wine, music and friends!

And so off to the thrift, dollar, and party stores I go!

See you next week with plenty of pictures! (hopefully)

Back to School…and some recipes

Pretty much sums up my state of mind.

Really, is it so wrong that I’m happy to have the “third and final” off to full-day-5-days-a-week-kindergarten?
Not really, I’m crying on the inside.

Anyway, this joyous occasion also means structured days, which means planning ahead for lunches and dinners.
I decided to get in front of it this year by doing what makes sense, planning meals for the week ahead. I spent the better part of yesterday sourcing new, delicious yet nutritious recipes for dinners and lunches. I won’t promise to post menus, daily, I promise.  But I do have for you today’s lunch menu for the kids. I hope it inspires you with new ideas beyond the ol’ PB&J. 

I got a little ambitious and decided to make homemade lunchables. They munchkins love lunchables, much to my chagrin. I am much to cheap to buy them. Here’s what I did:

Buttery club crackers ( I went for the rectangular ones since that was all I could find at my Aldi’s)
A big slab of sharp cheddar cheese, sliced into small rectangles
Honey smoked turkey from the deli, sliced thick

Bunch of grapes

Juice box

Homemade rice krispy treats

For the kindergartner, I have to provide an extra snack, as required by the school. I found this really awesome recipe on Her Royal Highness’ website.

“Sushi” Surprise

It’s super simple, and a great way to add get some nutrition into my junk-food loving boy. And no it’s not actually sushi (which my kids LOVE too, btw)

image

Ingredients

  • 2 sandwich bread slices, flattened
  • 4 cucumber and 4 carrot matchsticks, (each 6 inches long)
  • Cream cheese spread, (3 tablespoons cream cheese mixed with 1 1/2 tablespoons sour cream)

Directions

  1. Flatten bread slices with a rolling pin. Spread cream-cheese mixture over slices.
    Lay 2 carrot and 2 cucumber matchsticks at the bottom of each slice — let ends hand over edges.
    Roll up bread, pressing gently to seal, then cut each roll into 4 equal pieces.

 

img courtesy of www.marthastewart.com

food porn: turkey flatbread wrap

Thrifty Tuesday is on hiatus again this week.

I’m making it up to you with some Food Porn.

Here’s one of my favorite sandwiches.  Even my little people concur that this is one good sammy.

sandwich

 

Pepper Smoked Turkey Wrap, AfroMartha – Style.

Suggested Ingredients: feel free to omit or substitute to your taste

Pepper Smoked Turkey from the deli

Avocado

Vine Ripened Tomato

Mixed Greens (I use the Organic Herb Mix from Wal-Mart)

Seasoned Rice Vinegar

EVOO

Coarse Salt

Garlic Naan bread (the kind from the Wal-Mart bakery works the best!) You can also substitute Pita Bread, tortilla or any other flat bread.

Suggested Method:

Cut up the veggies and the turkey julienne-style and toss together in a bowl.

Lightly toast the Naan bread in a toaster oven or oven (about 3 mins on 300 deg). This makes the bread soft and squishy. This is crucial to the scrumdeeli-umptiousness of your sandwich

Scoop the turkey and veggie mixture onto the Naan Bread. Drizzle lightly w/the vinegar and EVOO and lightly sprinkle with coarse salt.

Fold over and try to make it to the table before inhaling your feast.

Bon Apetit.