Recipe for Olive and Feta Turkey Burgers

Last year, I made some Greek salad bison burgers that turned out great.  This recipe is similar but made with lean ground turkey.  These also turned out "really tasty" according to Mr. ELEB.  I would agree!

We love Greek salad-olives, feta, onion, cucumber, tomato, some oregano, a little oil and vinegar.  If you do too, or if you are looking to turn up the flavor in your turkey burgers, give this recipe a try.  I don't think you'll be disappointed.


Yield: 3 patties
Time: 15 minutes


Ingredients:

• 1 lb ground turkey, lean
• ½ cup low fat feta cheese, crumbled finely
• ½ cup kalamata olives, finely chopped
• 2 tsp dried oregano
• Freshly ground pepper

• Sliced tomatoes and cucumbers for serving
• Whole grain buns (optional)
• 1 tsp olive oil (optional)

Method:

• Mix turkey, olives, feta, oregano and pepper together and form 3 patties.
• Heat frying pan over medium high.
• Coat patties with olive oil if needed (I used cast iron so didn’t need).
• Brown patties 1 minute per side on med-high, then reduce to medium and cook an additional 5-6 minutes until just no longer pink inside (cut one open to check, don’t over cook!).
• Serve with sliced tomatoes and cucumbers, on a whole grain bun (optional).

I served these with a side of my quick broccoli slaw which made for a flavorful meal.  How are you cooking your burgers/turkey burgers these days?

Printable recipe

Recipe for Dutch Crunch-Daring Bakers

When I worked in San Francisco, our cafeteria had the best Dutch crunch rolls for sandwiches.  I never really thought about how the topping was made until this month's Daring Bakers Challenge. Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!


Sara and Erica told us "Technically, Dutch Crunch doesn’t refer to the type of bread, but rather the topping that is spread over the bread before baking. In Dutch it’s called Tijgerbrood or “tiger bread” after the tiger-like shell on the bread when it comes out of the oven. The final product has a delightful sweet crunch to it that makes it perfect for a sandwich roll. It’s a common option at sandwich shops all over the Bay Area and is often one of the first breads to run out."

I made my sourdough multigrain bread and then topped it with the Dutch crunch spread.  For my sammy: aged Gouda, turkey, and broccoli slaw-yum!    


For the topping (I had a small boule to top so I only made half of this amount):


Ingredients:

• 2 tablespoons active dry yeast 
• 1 cup warm water (105-115º F)  
• 2 tablespoons sugar 
• 2 tablespoons vegetable oil 
• ½ teaspoon salt 
• 1½ cups rice flour (white or brown; NOT sweet or glutinous rice flour) 

Method:

• Make your favorite bread dough
• Just prior to baking the bread, whisk all topping ingredients together (consistency should be of thick icing)
• Let topping sit for 15 minutes while oven preheats
• Spread topping over bread (thick layer for best cracks)
• Bake bread as per your bread recipe

Boule with Dutch crunch topping prior to baking

Fun challenge!  More bread from other Daring Bakers.


Printable recipe


Other Daring Baker challenges I've participated in:
Oatmeal raisin whole wheat quick bread


Biscuits


Sans Rival Cake

Recipe for Onion and Toasted Pine Nut Olive Oil Tart

This is based on my friend Jeri's Olive Oil Onion Tart which is made with caramelized onions, olives, an amazing olive oil crust, and is delicious.  I was serving a Greek salad so had enough olives going on.  Instead I used Jeri's basic tart recipe, omitting the olives and adding toasted pine nuts instead.  It turned out very nicely. The slowly cooked onions, the great flaky crust, and the earthy tones from the fresh thyme made this a hit.

Time: 1 1/2 hours
Yield: 1 large tart (10 meal size slices or 20 appetizer sized)


Ingredients:

• 2 1/4 cups AP flour
• 1/2 tsp salt
• 3/4 cup plus 3 TBSP good quality olive oil
• 1/2 cup lukewarm water
• 4 cups thinly sliced onions 
• 2 eggs
• 1/4 cup cream (or half and half which is what I used)
• 1 cup toasted pine nuts
• 3 TBSP fresh thyme leaves
• Salt and pepper

Method:

• Start onions cooking over medium heat in 3 TBSP olive oil; cook for 30 minutes turning heat down if necessary; you want slowly softened onions, almost caramelized
• While onions cook, mix flour and salt in a bowl
• Make a well and add remaining olive oil and water
• Mix quickly with your hands and form a ball
• Refrigerate dough for 1/2 hour
• Preheat oven to 400 degrees
• When onions are ready, remove from pan and cool in a bowl
• When dough has chilled, remove from fridge and push into a 14 inch round on an ungreased baking sheet
• Crimp the edges of the dough and prick the tart with a fork
• Bake the tart (unfilled at this point) for 20 minutes until slightly browning
• Remove tart and cool while mixing topping
• Beat eggs and cream (or half and half) together with salt/pepper (generous pinch of each) and add to cooled onions
• Spread over pre-baked tart, sprinkle with thyme and toasted pine nuts
• Bake until set and crust is brown, about 20 minutes
• Remove and cool for a few minutes
• Serve with a generous salad and glass of your favorite wine

This is great when first made but I absolutely loved it the next day.  Keep in fridge and serve chilled or warmed to room temperature. Great for a make ahead appetizer-the crust holds up very well.  Thanks Jeri!


I think I'll be making this again and trying all kinds of ideas for toppings.  Any ideas yourself?

Printable recipe

Recipe for Coriander and Paprika Rubbed Pork Tenderloin

Hopefully it is getting close to grilling out weather where you are.  Don't hate me...we are fortunate to be able to grill out year round here and one of our favorites is pork tenderloin on the grill.  I'll often just pull a bunch of herbs or spices out of the fridge or cupboard, mix them up, rub the tenderloin down and then Mr. ELEB works his magic on the grill.  Such is the story for this recipe.

Time: 30 minutes
Yield: 3 servings


Ingredients:

• 1 lb pork tenderloin
• 1 TBSP olive oil
• 1 TBSP ground coriander seed
• 1 TBSP paprika
• ½ TBSP coarse sea salt
• 2 tsp freshly ground pepper

Method:

• Heat grill to hot.
• Mix all seasonings together to make rub.
• Rub pork with olive oil and then pat rub over all sides.
• Grill-direct for 5 minutes per side then turn grill to medium and cook an additional 12 minutes, turning once; about 22 minutes total for 1 lb tenderloin.
• Remove from grill and let rest for 5 minutes.
• Slice and serve.

Cooking times may be different on your grill-the pork should start to feel firm when gently pressed with your finger.  Internal temperature should read about 155-160 degrees for a slightly pink center.  If you overcook it, it will be dry and tasteless; remember it continues to cook while resting.

I served this with some wild and brown rice and my microwaved acorn squash.  Perfect end to a perfect Maui day!  Aloha.

Printable recipe

Recipe for Braised Scallops-Daring Cooks

The March, 2012 Daring Cooks’ Challenge was hosted by Carol, a/k/a Poisonive – and she challenged us all to learn the art of Braising! Carol focused on Michael Ruhlman’s technique and shared with us some of his expertise from his book “Ruhlman’s Twenty”.  While braising is often thought of when using less than tender cuts of beef, I went a different path and created a recipe for braised scallops.


Carol tells us that "Braising, from the French “braiser”, offers us a combination cooking method – dry heat followed by moist heat. Typically, meat is seared in hot fat which helps to add flavor and aromas, improves color (browning), and texture (crust). It is then submerged in liquid and cooked slowly and gently at low heat."



I have been itching to use some of the lemongrass growing in our front garden.

I harvested a few stems, chopped them very fine and combined the lemongrass with ginger, coconut milk, fish sauce, and some finely chopped red pepper and sugar snap peas.

For the braising, I quickly browned the scallops on each side and then simmered them in the coconut milk/lemongrass sauce.  Served over rice, this was quite delicious!

Time:  20 minutes
Yield: 4 servings


Ingredients:

• 16 large scallops
• 1 TBSP Olive oil
• ½ cup finely diced red pepper, plus few matchsticks for serving
• ½ cup finely diced sugar snap peas, plus few matchsticks for serving
• 1 can coconut milk
• 1 TBSP fish sauce
• 1 TBSP finely grated fresh ginger
• 2 TBSP finely chopped fresh lemongrass (or 2 TBSP lemon or lime juice if lemongrass is not available)
• Salt and Pepper

Method:

• Heat cast iron or other pan over high heat and add olive oil.
• Season both sides of scallops with salt and pepper.
• When oil is hot and shimmering, add scallops (watch for splattering) and sear on each side, about 30 seconds per side.
• Remove scallops and turn heat to med-high.
• Add red pepper and sugar snap peas, sauté for 3 minutes.
• Add coconut milk, ginger, fish sauce, and lemongrass (or lemon/lime juice).
• Turn heat to low and add scallops.
• Simmer for 8-10 minutes until scallops are almost done (still slightly transparent inside).
• Serve over rice with sprinkle of salt and pepper and garnished with matchsticks of red pepper and snap peas.

Printable recipe

Quick, simple and tasty!  Love it.

You can see recipes from other Daring Cooks here.

Other Daring Cooks challenges I've participated in:

Indian flavored squash fritters

Beef braised in Rooibos Tea with sweet potatoes

Char Sui Bao

Recipe for Egg White Breakfast

I have some version of an egg white breakfast treat about five mornings a week.  They are so easy to make (2 minutes in the microwave) and very portable if you want something for on the go.  With a slice of homemade multi-grain bread, this low calorie, low fat breakfast can carry me to lunch time.

Time: 3 minutes
Yield: one serving


Ingredients:

• 1/3 cup liquid egg whites
• 1 TBSP grated low fat cheddar jack cheese
• Cooking spray

Method:

• Spray microwave safe glass bowl with cooking spray
• Add egg whites and cheese to bowl, stir briefly  (make sure bowl is no more than 2/3 full)
• Cook on high in microwave for 2 minutes
• Remove carefully (will be hot) and serve with toast or wrapped in a tortilla or English muffin for on the go

Done!  And served with my other favorite in the morning. Ah, yes my pretty.

Printable recipe


Other egg white breakfasts:
Turkey pepperoni egg white treat



Salsa egg whites version 1



Salsa egg whites version 2

Recipe for Thai Shrimp and Veggie Curry

The photo doesn't do this meal justice!  I probably should have worked on the composition a bit more and taken a few other shots but after tasting the curry sauce, I was in a hurry to eat!  So, don't hold the poor quality photo against this recipe-it's a keeper.

Time: 30 minutes

Yield: 4 servings

Ingredients:

• 2 cups cut asparagus spears, 1 inch pieces
• 2 cups spinach leaves
• 3 cloves garlic
• 1 1/2 cup diced onion
• 1 can coconut milk
• 1 TBSP fish sauce
• 2 TBSP fresh lime juice
• 24 medium shrimp, cleaned, shelled, tails removed and deveined
• 3 TBSP Thai red curry paste
• Canola oil
• Salt
• Pepper
• Fresh mint and lime slices for garnish

Method: 

• Saute onion in oil over medium heat until soft, about 10 minutes.  Add garlic and cook 1 more minute over medium high heat.
• Add curry paste.
• Add coconut milk, fish sauce, and lime juice.
• Bring to boil.  Taste and add salt and pepper to taste.
• Turn down heat to medium, add asparagus and simmer for 5 minutes.
• Add spinach and shrimp; simmer until shrimp turns pink and spinach wilts, about 3 minutes.
• Serve over rice, garnished with chopped mint and lime slices.

This would be good with chicken or beef too.  And seriously, it's "spoon up the left over sauce and slurp it" kind of good!

Printable recipe

Recipe inspiration  

Recipe for Moussaka-Secret Recipe Club

Moussaka-something I love ordering in restaurants but have failed miserably the few times I've tried to make it. Not this time!  Thanks to Evelyne at Cheap Ethnic Eatz, I now have a great recipe.  Evelyne's blog was my March Secret Recipe Club assignment.  It is a nice experience each month to really spend some dedicated time on a fellow bloggers site.  You can read more and see all of this months recipes on the Secret Recipe Club site.

Evelyne has a nice mixture of ethnic recipes on her site so I'd encourage you to go over and check it out.  It was hard to pick just one recipe but I'm really happy I chose her moussaka.  The only real changes I made were using bison instead of lamb or beef (wanted to use lamb but couldn't find any the day I was cooking) and I used a fair bit more cinnamon than called for, only because I love it so much!


Yield: 8 servings
Time: 2 hours


Ingredients:

• 2 large eggplants
• salt
• 1/4 cup olive oil
• 2 lbs ground bison, lean
• 2 large onions, diced
• 2 garlic cloves, smashed and minced
• 1/2 cup good red wine (I used a pinot noir)
• 1/4 cup tomato paste
• 3/4 TBSP ground cinnamon
• salt and pepper
• 1/3 cup fresh parsley, chopped
• 1 cup plain breadcrumbs
• 1 cup grated aged Parmesan
• Cooking spray

For the bechamel sauce:

• 1/4 cup butter
• 1/3 cup AP flour
• 4 cups 2% milk
• 4 eggs, lightly beaten
• 2 cups 2% cottage cheese
• 1 tsp freshly ground nutmeg

Method:

• Slice the eggplants into 1/2 inch slices; lay on paper towels and sprinkle with salt; allow to sit at room temperature for 30 minutes.
• Heat a few TBSP of oil over med-high heat.
• Wipe salt off and dry eggplant slices then fry until browned and softening; do in batches adding more oil as needed. Drain on paper towels after each batch.
• Hold cooked eggplant for assembly of casserole and meanwhile heat remaining oil over medium heat.
• Add onions and cook until translucent.
• Add ground bison and cook until no longer pink.
• Add garlic and cook 1 minute.
• Add wine, tomato paste, cinnamon, salt and pepper.
• Bring to a boil and simmer for 15 minutes.
• Add parsley.
• Preheat oven to 375 degrees.
• Spray 9x13 inch baking dish with cooking spray.
• Sprinkle half the breadcrumbs over the bottom of dish.
• Layer half the eggplant, then half the meat, then half the Parmesan.
• Repeat layering, breadcrumbs, eggplant, meat, Parmesan.
• Make sauce by melting butter over medium heat.
• Whisk in flour and cook for 1 minute.
• Pour in milk, whisking continuously until very thick.
• Remove from heat.
• Slowly whisk in eggs, cottage cheese and nutmeg.
• Pour sauce over casserole, smooth top if needed.
• Bake for 1 hour or until browned.
• Cool for 10 minutes and serve.

Why was this recipe a keeper?  I think it was a combination of having the eggplant sliced to the right thickness, cooking until browned and softening and then the wonderful bechamel with cottage cheese in it.  The sauce was rich without being too overwhelming.  I think this would be amazing made with ground lamb (and hope I can find some next time!).


This keeps and reheats very nicely.  Thanks Evelyne for sharing this recipe!
Printable recipe

Recipe for Microwaved Acorn Squash

How would you like to have a healthy and tasty vegetable dish on the table in under 20 minutes of almost no hands-on time and with only 4 ingredients (plus salt and pepper)?  Oh, and no need to heat up the kitchen because it's cooked in the microwave.


This is so simple, I almost can't call it a recipe!


Yield: 4 servings
Time: under 20 minutes


Ingredients:

• 1 medium acorn squash (about 12 inch circumference)
• 1 TBSP olive oil
• 1/2 tsp freshly grated nutmeg
• 1/2 TBSP coarse sea salt
• 1 tsp freshly grated black pepper
• 2 TBSP toasted pine nuts

Method:

• Cut squash in half and scoop out seeds and stringy bits.
• Wrap loosely in parchment paper.
• Microwave on high for 12-15 minutes until soft.
• Carefully, remove pulp and discard skin.
• Mash pulp with oil, nutmeg, salt and pepper.
• Serve topped with toasted pine nuts.

I've always been a big fan of butternut squash.  Lately, I'm trying to branch out and have fallen in love with acorn squash.  Try this easy recipe and I think you will too!


Printable recipe


Other ELEB squash recipes:

Acorn Squash Fitters

Roasted Squash with  Mint and Pepitas

Squash, Bacon and Apple Pizza

Butternut Squash "Fries"