Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

Turkey Lurkey July 6, 2008

Filed under: food,recipes — Mox. @ 1:19 pm
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Yes, another recipe for turkey burgers. I believe that brings our grand total to 2. I like recipes like this, where I can sneak a little bit of vegetables in without J complaining about there not being enough meat. I think I’ll be doing more like this though, as we’re trying to cut down on our meat/poultry consumption a bit.

Turkey Burgers with Grated Zucchini and Carrot

-3/4 lb ground turkey
-1 med zucchini, grated and patted dry
-1 med carrot, grated
-2 cloves garlic, minced
-3/4 tsp dried thyme
-3/4 tsp kosher salt
-1/4 tsp black pepper
-1 large egg
-3 Tbs olive oil
-4 slices crusty bread (or hamburger bunsif you prefer-I used buns because I had some left over)
-4 leaves lettuce of your choice (recipe called for Boston but I used Romaine as it fit my budget a bit better)

1. Preheat broiler. In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Form the mixture into 4 patties.
2. Heat 1 Tbs of the oil in a large skillet over meidum heat. Cook the patties, turning once, until no trace of pink remains, 4 to 5 minutes per side (pink in poultry burgers=BAD!).
3. Meanwhile, place the bread on a baking sheet and brush with the remaining oil. Broil until golden brown and crisp, about 1 1/2 minutes (If using hamburger buns, you may just toast them. That’s what I did!). Transfer the bread to individual plates. Top with the lettuce leaves and burgers, and garnish with your preferred condiments . I find a little bit of mayo-ness goes best with turkey burgers.

This recipe is adapted from Real Simple magazine.

I would definately recommend patting the zucchini dry, as I had a problem with the burgers falling apart a bit. I attribute it to the excess wetness of the mixture. I ended up making 5 patties instead of 4 with this and had a plain one for J and I lunch the next day. If you’re looking for something other than the boring old beef burger, this is definately one to try out. The spice mixture made it just as good as a naked patty as it did in the burger setting, if you’re one of those crazy people that is avoiding bread. Weirdo.

 

Smoke and a pancake? Bong and a blintz? Coffee Cake for your Faja. June 24, 2008

Filed under: food,Holidays,recipes — Mox. @ 7:28 pm
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J and I were on…let’s say a tight…budget for Father’s Day but still wanted to do something special for my father-in-law since we’d be out of town on the actual day (visiting my father-I think we’re gonna switch next year as we did the same for Mother’s Day and it would really only be fair). I decided I would make something he could have for breakfast on the day so he wouldn’t have to do much work at all (HAH like that’ll stop him from working-really, he works too hard).

Cinnamon Coffee Cake

-2 1/4 c white flour
-1/2 tsp salt
-2 tsp cinnamon (divided use)
-1/4 tsp powdered ginger
-1 c firmly packed brown sugar
-3/4 c white sugar
-3/4 c canola oil
-1 c chopped pecans
-1 tsp baking soda
-1 tsp baking powder
-1 large egg, beaten
-1 c milk (can be buttermilk for added yumocity, we just used what we always have, vanilla soy milk)

1. Preheat oven to 350 F. Grease a 9×13″ baking pan.

2. In a large bowl, mix the flour, salt, 1 tsp of the cinnamon, ginger, both sugars and canola oil. Remove 3/4 c of this mixture and to it add the nuts and the remaining tsp on cinnamon. Mix well, and set aside to use as a topping.

3. To the remaining batter, add the baking soda, baking powder, egg and milk. Mox to combine all the ingredients. Small lumps in the batter are ok.

4. Pour the batter into the prepared pan. Sprinkle the topping mixture evenly over the surface and bake for 40-45 minutes.

Makes 12-16 servings

 This recipe was adapted from Real Simple.

We ended up meeting my father-in-law at Golden Path to Stomach Discomfort (also known as Golden Corral) for Father’s Day breakfast on the way to my parents’ house, so he didn’t get to eat this the day of. He did eat it for a snack later that day and breakfast the next, though. I made the mistake of substituting in the only nut-like items I had in the house-pine nuts. DO NOT DO THIS. I thought this made the topping icky, but J thought it was delicious. The cake itself was lovely and soft. Definately good. I’m going to make this again with buttermilk and pecans.

 

 

Oh Eggplant, I judged you far too soon. June 9, 2008

Filed under: food,recipes — Mox. @ 6:28 pm
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I …am a bit ashamed of myself. I made my first eggplant dish almost a year ago and swore it off after that odd bitter experience. I was so disappointed-I expected so much better out of such an interesting purple alien vegetable but I just didn’t get it. A couple weeks ago, when I was deciding on meals for the upcoming week, however, I decided to give it a chance to prove its worthiness on my plate. Honestly, if it wasn’t for J begging me to give it one more last chance, I wouldn’t have batted an eyelash while dropping the recipe for Rigatoni with Sauteed Eggplant and Tomatoes into the recycle bin. I do not regret my decision in keeping this-Eggplant, you’re welcome back on the table any time.

– 1 lb dried rigatoni
-3 Tbs olive oil
-1 medium eggplant, cut into 1/2″ cubes
-1/2 tsp kosher salt
-1/2 tsp black pepper (freshly ground if at all possible, there’s just no comparing)
-3 cloves garlic, thinly sliced (but I won’t tell the recipe nazis if you put in 4! Yum)
-1 pint grape or cherry tomatoes, halved
-1/2 c grated Parmesan (please not the powder schtuff-if that’s all you have, skip it)

1. Cook the rigatoni according to the package directions. Meanwhile, heat the oil in a large nonstick skillet over medium high heat (my skillet isn’t anywhere near large enough for these types of dishes, so I use a dutch oven-tee hee dutch oven). Add the eggplant, season with the salt and pepper, and cook, stirring occasionally, until golden brown, about 8 minutes.

2. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes (in my case it took closer to 5). Add the drained rigatoni and toss. Divide among individual bowls and top with the Parmesan.

(this recipe is adapted from one in Real Simple magazine-I love it. Oh how I miss my subscription so.)

I realize I post far too many pasta recipes and really, I’m trying to cut down. I’m considering joining Pasta Eaters Anonymous. I just love pasta, and so does J. Maybe I should remind myself that it’s not so pretty to photograph…maybe that’ll help me forget the delicious wonderful starchiness…mmmmm…