02-22-10
Pesto Turkey Burgers
As seen on the following website: http://allrecipes.com/Recipe/Pesto-Turkey-Burgers/Detail.aspx?ms=1&prop25=32439737&prop26=DailyDish&prop27=2010-02-22&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
1 1/4 pounds lean ground turkey
2 tablespoons basil pesto
1 teaspoon minced garlic
1/2 cup crumbled feta cheese
1 1/2 teaspoons seasoned salt
1/2 cup bread crumbs
1/2 teaspoon seasoned salt
Directions:
Preheat an outdoor grill for medium-high heat.
Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties.
Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking.
NUTRITION INFORMATION: Per serving: 386 calories; 22 g fat; 0.5 g fiber; 11 g carbohydrates
02-15-10
Turkey Cutlets with Brussels Sprouts and Dried Cranberries
Makes 4 Servings
Ingredients:
1 to 1 1/4 pounds turkey breast cutlets
All purpose flour
3 tablespoons olive oil, divided
1 large shallot, sliced
8 ounces brussels sprouts, trimmed, quartered through root end
3/4 cup low-salt chicken broth
1/4 cup dried sweetened cranberries
1 tablespoon finely chopped fresh sage
1 1/2 teaspoons red wine vinegar
1 tablespoon butter
Directions:
Sprinkle cutlets with salt and freshly ground black pepper. Sprinkle cutlets with flour, shaking off any excess. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add cutlets to skillet and sauté until cooked through and golden brown, about 3 minutes per side. Transfer to platter; tent with foil to keep warm.
Add remaining 1 tablespoon olive oil to same skillet. Add shallot; stir until beginning to brown, about 1 minute. Add brussels sprouts, broth, cranberries, and sage; cover and cook until brussels sprouts are crisp-tender, stirring occasionally, about 5 minutes. Stir in vinegar. Add butter; stir until melted. Season to taste with salt and pepper. Spoon brussels sprout mixture over turkey cutlets and serve.
NUTRITION INFORMATION: Per serving: 342 calories; 15 g fat; 3 g fiber; 12 g carbohydrates
02-03-10
Sweet Potato Shepherd’s Pie
Part of Self’s Cook Once, Eat Healthly All Week plan
Makes 2 Servings
Ingredients:
Filling:
3 Adobo-Glazed Mini Turkey Loaves , mashed
1 cup Broccoli and Red Bell Pepper Mix
1 chipotle chile, diced
1 tablespoon adobo sauce
1 teaspoon salt
1/2 teaspoon black pepper
Topping:
1 1/2 cups Mashed Sweet Potatoes
1/4 cup Onion and Garlic Mix
1 teaspoon light butter
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chives, coarsely chopped
Directions:
Filling:
Combine all filling ingredients in a bowl; mix well. Spread into a 10″ pie plate.
Topping:
Combine all topping ingredients except chives in a bowl. Spread on top of filling. If not serving immediately, cover and freeze. Or bake at 400° until top browns, about 20 minutes. Garnish with chives.
To reheat:
Microwave on high for 4 minutes or bake at 400°F for 25 minutes. Garnish with chives.
Special Recipes:
Mashed sweet potatoes:
Slice 2 large sweet potatoes into 1/2-inch pieces, leaving skins on. Cover with water in a heavy-bottomed saucepan and cook, covered, over high heat until tender, 20 minutes. Drain and mash until smooth.
Onion and garlic mix:
Finely dice 3 large onions and 5 cloves garlic. Heat a heavy-bottomed skillet over high heat. Add 1 tablespoon oil. Cook garlic and onion, stirring occasionally, until soft, 6 minutes.
Broccoli and red bell pepper mix:
Finely dice 1 head broccoli and 3 large red bell peppers, seeded and cored. Heat a heavy-bottomed skillet over high heat. Add 1 tbsp oil. Cook, stirring occasionally, until vegetables turn slightly brown, 3 minutes.
NUTRITION INFORMATION: Per serving: calories; g fat; g fiber; g carbohydrates
02-03-10
Adobo Glazed Mini Turkey Loaves
Part of Self’s Cook Once, Eat Healthly All Week plan
Makes 7 Loaves
Ingredients:
1 slice light wheat bread, cut into 1/2-inch pieces
1/4 cup unsweetened almond milk
1/2 pound ground turkey (dark meat)
1/2 pound ground turkey breast
1/2 cup Onion and Garlic Mix (See below)
1/2 cup Broccoli and and Red Bell Pepper Mix (See below)
1/2 cup frozen peas
2 egg whites
4 1/2 teaspoons tomato paste
4 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
Glaze:
3 tablespoons tomato paste
2 tablespoons adobo sauce
1 teaspoon honey
3 tablespoons low-sodium chicken broth
Juice of 1/2 lime
1/4 teaspoon salt
Directions:
Heat oven to 350°F.
Soak bread and milk in a bowl for 10 minutes. Combine remaining loaf ingredients in another bowl; add bread and milk; mix well. Scoop 1/3 cup of mixture into each of 7 nonstick muffin tin cups. Bake 10 minutes.
While loaves bake, prepare glaze by combining all glaze ingredients in a bowl;
Spread 1 tablespoon glaze on each loaf. Continue to bake until internal temperature reaches 160°F, 15 to 20 minutes more.
Remove loaves from oven; let cool. If not serving immediately, cover remaining loaves and freeze. To reheat Microwave on high 3 minutes or bake at 375°F for 30 minutes.
Special Recipes:
Broccoli and red bell pepper mix:
Finely dice 1 head broccoli and 3 large red bell peppers, seeded and cored. Heat a heavy-bottomed skillet over high heat. Add 1 tbsp oil. Cook, stirring occasionally, until vegetables turn slightly brown, 3 minutes.
Onion and garlic mix:
Finely dice 3 large onions and 5 cloves garlic. Heat a heavy-bottomed skillet over high heat. Add 1 tablespoon oil. Cook garlic and onion, stirring occasionally, until soft, 6 minutes.
NUTRITION INFORMATION: Per 2 loaves: 349 calories; 17 g fat; 5 g fiber; 17 g carbohydrates
01-18-10
Whole-Wheat Penne with Turkey and Asparagus
Makes 4 Servings
Ingredients:
1 1/2 pounds turkey breast scaloppini cutlets
1/4 cup garlic-flavored olive oil, plus more as needed
1/4 cup white balsamic vinegar, plus more as needed
Coarse salt and freshly ground black pepper
12 ounces whole-wheat, whole-grain penne
1 pound asparagus, cut into 1-inch pieces
Directions:
Put the turkey cutlets in a glass bowl and add the garlic-flavored olive oil and vinegar and season with salt and pepper, to taste. Toss to coat, and let stand for 10 minutes.
Preheat a grill pan over medium-high heat. Bring a large pot of water to a boil, over medium heat, and add a generous amount of salt.
Remove the turkey from the marinade, shaking off any excess liquid and transfer to a plate. Drizzle with oil to keep it from sticking and season well with salt and pepper. Grill the cutlets, turning once, until the turkey is cooked through, about 1 1/2 minutes per side. Transfer to a cutting board and chop into bite-sized pieces.
Boil the pasta according to the package instructions. Add the asparagus in the last 2 minutes of cooking time. Carefully remove about 1/2 cup of the cooking water and reserve. Drain the pasta in a colander, add some garlic oil to the bottom of the pot and return the pasta to the pot, off the heat. Add the turkey and any juices released to the cooked pasta and toss to combine.
Season the pasta with salt and pepper, to taste and drizzle with additional olive oil and vinegar, if desired. Add the pasta cooking water, a tablespoon at a time and toss until the pasta is evenly moistened. Transfer to a serving platter or bowl and serve warm, room temperature, or cold right out of the refrigerator.
01-10-10
Enchilada Suiza Mexican Lasagna
Makes 6 Servings
Ingredients:
- 2 tablespoons extra-virgin olive oil (EVOO)
- 2 pounds ground chicken or turkey breast
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- Salt and pepper
- One 15-ounce can hominy, rinsed
- 1 red onion, chopped
- 2 jalapeño or serrano chiles, chopped
- 3 cloves garlic, grated or finely chopped
- 12 large or 14 small tomatillos, peeled and coarsely chopped
- 1/3 cup cilantro or flat-leaf parsley leaves (a generous handful)
- 2 avocados
- Grated peel and juice of 2 limes
- 1 tablespoon honey
- One 11-ounce package flour tortillas
- 1/2 pound monterey jack cheese, shredded
- 1/2 pound Swiss cheese, shredded
- 1 cup crème fraîche or sour cream
Directions:
- Preheat the broiler or the oven to 400°. In a large skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chicken, crumbling the meat, and the cumin and coriander; season with salt and pepper. Cook until lightly browned, about 3 minutes. Stir in the hominy and cook for about 3 minutes more.
- In a large saucepan, heat the remaining 1 tablespoon EVOO, 1 turn of the pan. Add the onion, chiles and garlic, season with salt and pepper and cook until softened, about 5 minutes.
- Using a food processor, process the tomatillos and cilantro until almost smooth, then stir into the onion mixture and simmer for 5 minutes. Rinse out the food processor bowl. Add the avocados, lime peel and lime juice; puree, then season with salt. Stir the avocado mixture into the tomatillo sauce. Stir in the honey.
- In a dry skillet, or over an open flame, cook the tortillas until charred. In a bowl, combine the monterey jack and Swiss cheeses. In a 9-by-13-inch baking dish, layer some sauce, tortillas, meat, cheese, tortillas and so on, ending with a layer of cheese. Broil until browned and bubbly, about 5 minutes. Pass the crème fraîche at the table.
11-24-09
Turkey Empanadas
Makes 6 Servings
Ingredients:
Directions:
NUTRITION INFORMATION: Per serving: 545 calories; 15g fat; 3.3g fiber; 72g carbohydrates
11-24-09
Sage Butter-Roasted Turkey with Cider Gravy
Makes 12 Servings
Ingredients:
Turkey:
3 tablespoons coarse kosher salt
1 tablespoon dried rubbed sage
1 16- to 18-pound turkey, rinsed, patted dry
1/4 cup (1/2 stick) unsalted butter
1/4 cup chopped fresh sage
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice
Gravy:
2 cups low-salt chicken or turkey broth
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice
2 tablespoons all purpose flour
2 to 3 tablespoons Calvados (apple brandy) or applejack brandy
1 tablespoon chopped fresh sage
Directions:
Turkey:
Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.
Set rack at lowest position in oven and preheat to 375°F. Pat turkey dry. Tuck wing tips under; tie legs together loosely. Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.
Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350°F. Roast turkey 45 minutes. Pour 3/4 cup apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting and turning pan occasionally for even cooking, about 1 1/4 hours longer. Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
Gravy:
Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 2 cups stock or broth and 3/4 cup cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 1 1/2 cups, about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 3 1/2 cups stock mixture.
Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tablespoons Calvados, or more to taste, and sage. Season with salt and pepper.
Serve turkey with gravy.
10-29-09
Herbed Turkey Meatball Subs
Makes 4 Servings
Ingredients:
Directions:
- In a large nonstick skillet, toast the fennel seeds over medium heat. Transfer to a large bowl and reserve the skillet. Using a food processor, pulse 1 hoagie roll into crumbs; add 3/4 cup crumbs to the bowl.
- Using the food processor, finely chop 1 cup onion slices and the garlic. In the reserved skillet, heat 1 tablespoon olive oil over medium heat. Add the garlic-onion mixture and cook, stirring, until softened, 3 to 4 minutes; add to the bowl, wiping out the skillet. Using the food processor, finely chop 1/4 cup basil; add the pancetta and pulse until finely chopped. Add to the bowl along with the turkey, egg, oregano and 1/2 teaspoon salt; mix together.
- Shape the meat mixture into 16 meatballs. In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the remaining onions and cook until browned, about 7 minutes; transfer to a bowl. Add the remaining 2 tablespoons olive oil and the meatballs and cook until browned, about 5 minutes. Stir in the tomato puree, season with salt and pepper and bring to a simmer. Cover with foil and cook until the meatballs are firm, 10 to 12 minutes.
- Preheat the broiler. Partially split the remaining 4 hoagie rolls; arrange cut side up on a baking sheet and drizzle with olive oil. Broil until toasted. Top each roll with 4 meatballs. Chop the remaining 1/2 cup basil and stir into the tomato sauce; spoon over the meatballs. Sprinkle with the mozzarella and broil until the cheese is melted.
06-23-09
Buffalo Club Chicken Sandwiches
Makes 4 Sandwiches
Ingredients:
8 slices bacon, preferably peppered
1 cup crème fraîche
1/2 cup blue cheese crumbles
1 small clove garlic, grated or finely chopped
2 tablespoons Dijon mustard
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely choped chives
1 tablespoon extra-virgin olive oil (EVOO)
4 turkey cutlets or chicken cutlets (5 to 6 ounces each)
Salt and pepper
2 tablespoons butter
1/4 cup hot pepper sauce
12 slices sandwich bread, toasted
8 leaves bibb or green-leaf lettuce
4 thick slices tomato, preferably heirloom
Carrot and celery sticks, for serving
Directions:
Preheat the oven to 375°. Arrange the bacon on a broiler pan and bake until crisp, 15 to 18 minutes.
While the bacon is cooking, in a small bowl, combine the crème fraîche, blue cheese crumbles, garlic, mustard, parsley and chives.
In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Season the turkey cutlets with salt and pepper, add to the skillet and cook until golden, about 4 minutes on each side. Scoot the cutlets to the side of the pan, add the butter and heat until melted. Stir in the hot sauce and coat the cutlets; turn off the heat. Layer each of 4 toast slices with a sauced turkey cutlet, another toast slice, a mound of the blue cheese spread, 2 criss crossed slices of bacon, 2 lettuce leaves, 1 tomato slice, a sprinkling of salt and pepper and a third toast slice. Serve the clubs with the carrot and celery sticks.