Recipes
Teriyaki Turkey Won Ton Burgers
OK – this recipe gets a thumbs up from the pickiest taste testers on the planet, my niece and nephew.
While this sounds like a bit of work, it really isn’t bad at all, and it gives you leftover Carrot Salad and a couple of burgers, so bonus! Also, this Won Ton burger format gets a lot of good raw veggies into your diners without much knowledge on their part, as it’s all wrapped up and very neat and tidy and easy to eat.
The Carrot Salad
1 bag Rainbow Carrots (Trader Joe’s carries these), ends cut off and lightly peeled
Fresh Parsley, thyme, chives, and mint
Fresh lemon
Olive oil
Salt and pepper
Make a grated Carrot Salad by grating in the Cuisinart all or nearly all of a bag of rainbow carrots. Mine had orange, white, and RED carrots, beautiful when grated up. Throw the grated carrot into a bowl and dress with fresh juice of one (or more, to taste) lemon, one handful of chopped fine parsley, one handful of combined thyme, chives, and fresh mint, a small finish of tasty olive oil, and some sea salt and pepper. Mix up and let stand for as long as you can manage to not eat it in the fridge, covered.
The Burgers
1 1/2 lbs organic coarse ground turkey, no skin preferred
1 can water chestnuts, drained and chopped finely
2 lg cloves garlic, peeled and finely chopped
2 shallots or 1/2 red or white onion, finely chopped
1/4 c. fine chopped cilantro leaves
3 large dashes (about 2-3 Tablespoons) of organic Tamari sauce or soy sauce
small dash red pepper flakes
grated zest of one orange or tangerine
Combine the turkey with all the other flavoring ingredients, mixing thoroughly with a big spoon or clean hands. Form into 8 good sized patties, bearing in mind they do shrink a tiny bit during grilling. Set these aside while the grill heats, then send your husband out to grill them. Char marks good, burned is bad..
The Set Up
1 package large 12″ diameter flour tortillas, thin-style rather than homestyle which are too thick
Chinese Five Spice sauce or Hoisan sauce
One-half thinly sliced and peeled hothouse cucumber
One quarter head of thinly sliced cabbage, shredded and cut to one-inch length pieces
Once you have sliced the cabbage and cukes, set these in bowls or on a cutting board, and take out the Hoisan sauce and a spoon. Place the tortillas into a warm over to heat up, being careful to not dry them out too much. This will take only four to five minutes in a 325 degree oven. When the turkey burgers arrive from the grill, assemble your eaters, as this needs to hit the table hot!
Take a warmed tortilla, and spread out two spoons or so of the Hoisan or Five Spice sauce over the middle in a good thick layer. Place some shredded cabbage, then some carrot salad, and several cucumber slices onto the sauce in that order. Then place one turkey burger onto the veggies, and fold the bottom, then sides over, then the top flap down creating a nice wonton bundle. Make the remaining into as many serving bundles as you need for the meal, versus those you will reserve for the next day. Serve hot, makes 6-8.
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Roasted Mediterranean Halibut
Thank you to my sister, Martha, for this delicious recipe:
This can be on the table in less than 15 minutes! Also, this is a make-ahead-freeze-it recipe — the entire dish (uncooked) will keep in the freezer for up to three months for those dinner emergency nights, sure to occur at a later date. All you have to do is remember to take it out of the freezer, and place it in the refrigerator the night before.
The flavors in this dish are chef-prepared excellent, perfect for company or a delicious family dinner.
Preheat the oven at 450 degrees.
Ingredients
Nonstick Olive Oil spray
6 – 4oz boneless, skinless Halibut filet pieces *(cut if needed to obtain serving size)
1 1/2 tsp minced fresh garlic
1/4 cup fresh basil, chopped
1/4 cup olive oil
1/4 cup pitted Kalamata olives, chopped
1 Tbsp capers, drained
1 1/2 tsp caper juice
1 Tbsp oil packed sun dried tomatoes (can substitute fresh or canned, chopped, peeled tomato)
Zest and juice of 1 lemon
Spray a 9 x 13 baking pan with olive oil spray. Place the halibut into the prepared baking dish. Set aside.
In a large bowl, combine the rest of the ingredients except the lemon zest, and stir until mixed. Pour this mixture evenly over the fish, and sprinkle with the lemon zest.
Roast the halibut in a preheated 450 degree oven, uncovered, for 7-8 minutes per inch of thickness; when done, a fork can flake the filets with ease. Enjoy!
By Lisa McDaniel Brown 2.24.09
Lisa’s Slimmed-down Sloppy Joe’s
This recipe couldn’t be any easier or fool-proof.
I found the original recipe in a cookbook called “Hey, Mom! I’m Hungry!” by Susan Powter. Remember her? White hair, big mouth and even bigger attitude? She was everywhere in the mid-90’s helping people get fit. Her cookbook is full of stuff my step kids loved, including these Sloppy Joe’s. I’ve changed a few things to fit my family’s taste, feel free to do the same. Feeds 4 with leftovers.
2 lbs ground turkey
1 medium chopped onion (white or yellow)
3 green onions chopped
1 shredded carrot
1 tbsp olive oil
1 can of organic tomato sauce
1 cup barbecue sauce (use your favorite sauce as this will be the dominant flavor)
Onion Rolls (or any bread you prefer)
Cook the ground turkey until the pink is gone, drain excess juice from pan. In the same pan, add the olive oil to the ground turkey, then add the onion, green onion and shredded carrot. Saute for 2 minutes.
Add the tomato sauce and barbecue sauce, simmer for 15-20 minutes.
This recipe is very forgiving. Add more veggies if you like, they get hidden in the sauce and you won’t even know they are there. Add more or less barbecue sauce. Use all organic if you prefer. Serve on Onion Rolls or your bread of choice.
Leftovers are great the next day when the flavors have had time to sit and come together.
P.S. A new recipe will be posted every Monday so come on back for something healthy and yummy.
By Lisa McDaniel Brown 2.18.09