Turkey Burgers

  • 1 lb ground turkey
  • 1/3 cup minced parsley
  • 2 tablespoons minced red onion
  • 1 egg, scrambled
  • 1/3 cup bread crumbs (Panko)
  • 1/2 cup tomato sauce
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano

Combine all ingredients in a mixing bowl. Form into 6 fairly flat burgers. Refrigerate until ready to cook. Heat a small amount of olive oil in a large pan. Cook burgers until 165 F– be careful to keep heat low enough to cook burgers through without burning the outside. Keep  a lid on the pan to help with this.

Serve with avocado, cheese, and red onion on ciabatta bread.

Lentil-Chickpea Burgers

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Recipe adapted from here

Note: SO  GOOD.

Ingredients:
  • 1 carrot, peeled
  • 1/4 medium yellow or white onion
  • 1 large garlic clove
  • 2 cups cooked green or brown lentils
  • ½ cup cooked chickpeas (or canned)
  • 2 large eggs
  • ½ cup old-fashioned rolled oats (or whatever you have- I used instant steel cut oats)
  • Handful fresh parsley leaves, optional (not shown in pictures)
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic chili sauce, sriracha or other hot sauce
  • 1/2 teaspoon dried herbs, such as oregano
  • ½ teaspoon fine-grain sea salt
  • ¼ teaspoon freshly ground black pepper
  • Cornmeal for dusting
  • All-purpose flour for dusting
  • Vegetable oil or extra-virgin olive oil, for the pan
  • Burger extras: buns, avocado, tomato, BBQ sauce, red onion, etc
Instructions:
  1. Cut carrot and onion into chunks and add to food processor with garlic.
  2. Add to the food processor: towel-dried lentils and chickpeas, eggs, oats, handful of herbs (optional), all of the spices, salt and black pepper. Process only until the mixture has the consistency of a chunky hummus (err on the conservative side here). Add some cornmeal and/or flour to the mix if it seems too wet to form into patties.
  3. To prepare the burgers: Divide the lentil mixture into 6 portions and shape them into patties about 1-inch thick. Dust the patties lightly with flour/cornmeal on both sides.
  4. To cook the burgers: Heat a thin layer of oil in a large skillet over medium heat. Once the oil is shimmering, cook the veggie burgers in batches. Cook until the burgers are crispy on the bottoms and the mixture holds together, about 4½ to 5 minutes. Flip the burgers carefully with a spatula and continue cooking until the second sides are firm and brown, about 4½ to 5 more minutes. Transfer the burgers to a plate, then add more oil to the pan and repeat with the remaining burgers until they are all cooked through.

Lentil Tacos

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Recipe from Epicurious

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 clove garlic, chopped
  • 1/2 teaspoon salt
  • 1 cup dried brown lentils, rinsed
  • 1/2 package (about 1 ounce) taco seasoning
  • 2 1/2 cups vegetable broth
  • 1/2 cup plain yogurt or sour cream
  • 8 taco shells
  • toppings: salsa, avocado, sour cream (I used lactose-free plain yogurt)

Preparation

Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Uncover lentils and mix in yogurt/ sour cream.  Cook uncovered until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Add toppings.

Coconut-Curry Fish With Sweet Potatoes and Eggplant

Simple, delicious, and easy to make! But all the photos turned out really ugly.
Recipe from Martha Stewart

Ingredients

  • 1 can (13.5 ounces) unsweetened coconut milk
  • 2 tablespoons green curry paste
  • 3/4 pound eggplant, cut into 1 1/2-inch pieces
  • 2 small sweet potatoes (12 ounces total), peeled and cut into 1-inch pieces
  • 1 sprig basil, plus leaves for serving
  • Coarse salt and freshly ground pepper
  • 1 1/2 pounds skinless cod, bass, or halibut fillet, cut into 4 pieces
  • Steamed rice, sliced Thai chiles, and lime wedges, for serving

Directions

  1. Stir together coconut milk, curry paste, and eggplant in a large straight-sided skillet. Bring to a boil, then reduce heat to medium-low and simmer, covered, 5 minutes. Stir in sweet potatoes and basil sprig; season with salt and pepper. Cover and cook, stirring a few times, until potatoes are almost tender, 12 to 15 minutes.

  2. Generously season fish with salt and nestle into skillet until partially submerged. Cook, partially covered, gently shaking skillet a few times, until just cooked through, 7 to 9 minutes. Remove basil sprig. Serve with rice, topped with basil leaves, chiles, and lime wedges.

Chickpea and Spinach Stew with Ginger

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Recipe from J. Kenji Lopez-Alt

I was a little skeptical about the ginger and soy sauce, but they were actually very subtle. The photo (with bad lighting… oops) is from breakfast where I added leftovers to a pan and cooked an egg right in the stew. 

INGREDIENTS

  • 1 (28-ounce) can whole peeled tomatoes
  • 1 1-inch knob ginger, peeled
  • 1/4 cup extra-virgin olive oil (plus more for serving)
  • 1 medium onion, finely sliced
  • 4 cloves garlic, finely sliced
  • 1 teaspoon sweet or hot smoked paprika
  • 12 ounces fresh spinach, roughly chopped
  • 2 (14-ounce) cans garbanzo beans (chickpeas)
  • 2 bay leaves
  • 2 teaspoons soy sauce
  • Kosher salt
  • Sherry vinegar for serving (optional)

DIRECTIONS

  1. Drain tomatoes in a metal strainer set over a medium bowl. Transfer liquid and half of tomatoes to a blender along with ginger. Blend on high speed until completely pureed. Set aside. Roughly chop remaining peeled tomatoes and set aside separately.
  2. Heat olive oil in a large straight-sided skillet over high heat until shimmering. Add onion, garlic, and paprika, and cook, stirring frequently, until softened and very slightly browned. Add tomato-ginger puree (it should immediately start simmering) and stir to combine. Add spinach a handful at a time, allowing each handful to wilt before adding the next. Reduce heat to medium and allow spinach mixture to simmer, stirring occasionally, until spinach is completely tender, about 10 minutes.
  3. Add chopped tomatoes, garbanzo beans (with their liquid) bay leaves, and soy sauce, and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until thickened into a thick stew, about 30 minutes total.
  4. Season to taste with kosher salt and serve immediately, drizzling with extra virgin olive oil and a a few drops of sherry vinegar.

 

Lamb Stew

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Paul made this last night to eat alongside his home made bread! (Post coming soon for that!) It was incredible!

Adapted from Maggie O’Neill’s recipe (our version followed commenters’ advice to add more spices) :

INGREDIENTS

  • teaspoons ground cumin
  • teaspoon ground cardamom
  • teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • Pinch of cayenne pepper
  • teaspoon salt, plus more to taste
  • ¼ cup plus 2 tablespoons all-purpose flour
  • 1 pound lamb stewing meat, trimmed and cut into 1-inch cubes
  • 5 teaspoons vegetable oil
  • 1 small onion, peeled and thinly sliced
  • 2 large cloves garlic, peeled and minced
  • 3 cups chicken broth, homemade or low-sodium canned
  • 1 small butternut squash, peeled, seeds and fibers scooped out, cut into 3/4-inch cubes
  • 1 19-ounce can chickpeas, drained and rinsed

PREPARATION

  1. Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1 1/2 teaspoons of the spice mixture, add the lamb and coat well. Heat 3 teaspoons of oil in a large pot. Add lamb a few pieces at a time; don’t overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
  2. Remove the lamb and set aside. Add the remaining teaspoon of oil and the onion to the pot. Cook for 2 minutes. Stir in the garlic and cook for 15 seconds. Stir in the lamb and remaining spice mixture. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 1 hour. Stir in the squash and chickpeas and cook, covered, for 10 minutes.
  3. Stir 3 tablespoons of the cooking liquid into 2 tablespoons of flour to make a smooth paste. Stir the paste into the stew and cook until the broth thickens and the squash is tender, about 10 minutes longer. Add salt and pepper to taste. Divide among 4 bowls and serve.

Grilled Chicken

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Marinade:

  • 2 tablespoons Dijon mustard
  • 5 basil leaves
  • 3 sprigs basil, (pulled off of the tough center parts)
  • 3 cloves garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 2 tablespoons olive oil
  • 1/4 cup white wine (or red wine, or vinegar in a pinch)

Directions:

  1. To prepare marinate, put all ingredients in a food processor or blender and pulse until liquid.  If you don’t have a food processor/ blender, cut up everything as small as possible and mix it all together.
  2. Cut up about 1 pound of chicken into tender-size pieces. Throw into a large ziplock bag.
  3. Add marinade to bag. Put back in fridge and let sit at least an hour, or up to 24 hours.
  4. Heat grill (or oven) to about 400F.
  5. Cook chicken until inside temperature reaches 160F. (I first set a timer for when it reached 100F, so that I could flip them then!)

We served this with: 1) salad greens mix tossed with chopped carrots, chopped red onions, sliced tomatoes, and a splash of balsamic vinegar. 2) quinoa cooked with carrot, 3) Purple potatoes and sweet potatoes, 4) avocado. It was AMAZING.