1 lb. ground turkey
6-8 baby portobello mushrooms
1 small yellow onion
1 block mozzarella cheese
A few hefty dashes of Worcestershire sauce
A few hefty dashes of Steak seasoning
A few tablespoons of olive oil
Sandwich Sized English Muffins
A few large sliced tomatoes
1 clove garlic (optional)
Chop mushrooms and onion. Slice cheese into cubes. Combine ingredients in large bowl. Mash the turkey by hand until the onions, mushrooms and cheese are thoroughly mixed in. Add Worcestershire sauce and seasonings to taste. Form into patties. Heat olive oil in a large pan. Fry patties for about 4-5 minutes on each side depending on the size. Toast english muffins. Put each turkey burger on an english muffin with a few tomato slices and enjoy! Obviously, there are many possible variations (different cheeses, seasonings, etc.) But I've had this recipe twice now and I think it's absolutely delicious.
Thursday, February 14, 2008
Sunday, February 10, 2008
Chicken Curry
3 boneless chicken breasts
2 T. Patak's Curry Paste (hot or mild)
1/2 green pepper diced
1/2 large onion, diced
2 cloves garlic, diced
1 can stewed or diced tomatoes
1 sm. can tomato paste
1/2 c. frozen peas
1 c. frozen vegetable medley (broccoli, cauliflower and carrots)
1/4-1/2 can of coconut milk
1. Boil chicken breasts.
2. While chicken cools, saute green pepper and onion in olive oil. When chicken is cool enough to touch, shred to your liking with a fork.
3. Put chicken, green pepper, onions and garlic into crock pot or large sauce pan (low heat)
4. Add curry paste and cover for 5 minutes.
5. Add canned tomatoes and tomato paste + 1 can of water. Let cook, covered, for 20 minutes.
6. Add frozen veggies and cook for another 10 minutes with lid on. (Sometimes I also like to add lime juice and cilantro at this point, if I have it.)
7. Shortly before serving, add coconut milk.
8. Serve with basmati rice.
2 T. Patak's Curry Paste (hot or mild)
1/2 green pepper diced
1/2 large onion, diced
2 cloves garlic, diced
1 can stewed or diced tomatoes
1 sm. can tomato paste
1/2 c. frozen peas
1 c. frozen vegetable medley (broccoli, cauliflower and carrots)
1/4-1/2 can of coconut milk
1. Boil chicken breasts.
2. While chicken cools, saute green pepper and onion in olive oil. When chicken is cool enough to touch, shred to your liking with a fork.
3. Put chicken, green pepper, onions and garlic into crock pot or large sauce pan (low heat)
4. Add curry paste and cover for 5 minutes.
5. Add canned tomatoes and tomato paste + 1 can of water. Let cook, covered, for 20 minutes.
6. Add frozen veggies and cook for another 10 minutes with lid on. (Sometimes I also like to add lime juice and cilantro at this point, if I have it.)
7. Shortly before serving, add coconut milk.
8. Serve with basmati rice.
Sunday, November 18, 2007
Almond Fruit Bars (Martha)
1/2 cup unsalted butter, room temperature, plus more for baking dish
1 1/2 cups all purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. baking powder
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup sliced almonds
1/2 cup fruit jam
Preheat oven to 350*. Butter an 8 inch square baking dish. In a bowl, whisk together flour, cinnamon, salt and baking powder.
In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. reduce speed to low; gradually mix in flour mixture. Stir in almonds.
In a small bowl, whisk jam to loosen. Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4 inch border. Sprinkle remaining dough over the top all the way to the edges; press gently to form top layer.
Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.
**These are really good. I always use salted butter, and I used seedless blackberry jam. TRY to resist eating them when they come out of the oven, the jam has to cool to hold the bars together-Enjoy!!!
1 1/2 cups all purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. baking powder
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup sliced almonds
1/2 cup fruit jam
Preheat oven to 350*. Butter an 8 inch square baking dish. In a bowl, whisk together flour, cinnamon, salt and baking powder.
In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. reduce speed to low; gradually mix in flour mixture. Stir in almonds.
In a small bowl, whisk jam to loosen. Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4 inch border. Sprinkle remaining dough over the top all the way to the edges; press gently to form top layer.
Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.
**These are really good. I always use salted butter, and I used seedless blackberry jam. TRY to resist eating them when they come out of the oven, the jam has to cool to hold the bars together-Enjoy!!!
Williams Sonoma french Onion Soup
Nothing tastes better on a cold winter day than a bowl of hot onion soup with its cap of melted cheese concealing a floating baguette slice. All you need for a complete meal is a green salad, a glass of red wine, and more bread to sop up the stock.
Make sure that the bowls you use for serving the soup are flameproof. In France, onion soup is served in individual glazed earthenware crocks.
1½-2 lb (750 g-1 kg) yellow onions
¼ cup (2 oz/60 g) unsalted butter
1 tablespoon all-purpose (plain) flour
5 cups (40 fl oz/1.25 l) chicken stock, heated
1 tablespoon molasses
2 fresh parsley sprigs
2 fresh thyme sprigs
1 bay leaf
Salt and freshly ground black pepper
Pinch of cayenne pepper
2-3 tablespoons dry sherry
8-12 slices French baguette
1 cup (4 oz/125 g) shredded Gruyere cheese
Peel and cut the onions in half length-wise. Lay each half on a cutting surface, cut side down, and cut crosswise into slices ¼ inch (6 mm) thick.
In a large, wide saucepan over medium heat, melt the butter. Add the onions and sauté, stirring occasionally, until they are evenly golden, 20-30 minutes
Sprinkle the flour over the onions; stir and cook until evenly distributed, 1-2 minutes. Raise the heat to medium-high and gradually add the chicken stock, stirring occasionally. Continue to stir until the mixture comes to a boil and is smooth and thickened, 3-4 minutes. Add the molasses and stir until blended.
Gather the parsley and thyme sprigs and bay leaf together into a bunch, fold over the stems and tie securely with kitchen string to form a bouquet garni. Add to the pan. Reduce the heat to low, cover partially and simmer gently until the onions are very tender, 30-40 minutes. Season to taste with salt and black pepper and with the cayenne.
At serving time, preheat a broiler (griller). Warm 4 deep flameproof soup bowls.
Remove the bouquet garni from the soup and discard. Stir in sherry to taste. Place the soup bowls on a heavy-duty baking sheet or a broiler pan and ladle the soup into bowls. Float 2 or 3 baguette slices on top of each bowl. Generously sprinkle the cheese on the bread slices. Place under the broiler, with the cheese topping about 4 inches (10 cm) from the heat source, and broil (grill) until the cheese melts and starts to turn golden, 4-5 minutes. Serve at once.
We hope you enjoy this as much as we did!!!!
**I always use salted butter, I like College Inn chicken broth for some reason, and I use 3 Tbsp. of Sherry!
Make sure that the bowls you use for serving the soup are flameproof. In France, onion soup is served in individual glazed earthenware crocks.
1½-2 lb (750 g-1 kg) yellow onions
¼ cup (2 oz/60 g) unsalted butter
1 tablespoon all-purpose (plain) flour
5 cups (40 fl oz/1.25 l) chicken stock, heated
1 tablespoon molasses
2 fresh parsley sprigs
2 fresh thyme sprigs
1 bay leaf
Salt and freshly ground black pepper
Pinch of cayenne pepper
2-3 tablespoons dry sherry
8-12 slices French baguette
1 cup (4 oz/125 g) shredded Gruyere cheese
Peel and cut the onions in half length-wise. Lay each half on a cutting surface, cut side down, and cut crosswise into slices ¼ inch (6 mm) thick.
In a large, wide saucepan over medium heat, melt the butter. Add the onions and sauté, stirring occasionally, until they are evenly golden, 20-30 minutes
Sprinkle the flour over the onions; stir and cook until evenly distributed, 1-2 minutes. Raise the heat to medium-high and gradually add the chicken stock, stirring occasionally. Continue to stir until the mixture comes to a boil and is smooth and thickened, 3-4 minutes. Add the molasses and stir until blended.
Gather the parsley and thyme sprigs and bay leaf together into a bunch, fold over the stems and tie securely with kitchen string to form a bouquet garni. Add to the pan. Reduce the heat to low, cover partially and simmer gently until the onions are very tender, 30-40 minutes. Season to taste with salt and black pepper and with the cayenne.
At serving time, preheat a broiler (griller). Warm 4 deep flameproof soup bowls.
Remove the bouquet garni from the soup and discard. Stir in sherry to taste. Place the soup bowls on a heavy-duty baking sheet or a broiler pan and ladle the soup into bowls. Float 2 or 3 baguette slices on top of each bowl. Generously sprinkle the cheese on the bread slices. Place under the broiler, with the cheese topping about 4 inches (10 cm) from the heat source, and broil (grill) until the cheese melts and starts to turn golden, 4-5 minutes. Serve at once.
We hope you enjoy this as much as we did!!!!
**I always use salted butter, I like College Inn chicken broth for some reason, and I use 3 Tbsp. of Sherry!
Sunday, November 11, 2007
Cod Croquettes
1 1/2 lbs. cod fish (approx.) - delicious with orange roughy, tilapia, etc. as well!
2 celery ribs and their greens, finely chopped
1 small yellow or white onion
7 or 8 sprigs fresh thyme, chopped
1 small bundle fresh flat-leaf parsley, chopped
1 egg
1 lemon
2 cups Italian or plain bread crumbs
1/4-1/2 cup vegetable or canola oil
salt and pepper
Old Bay Seasoning (optional)
1. In a large non-stick skillet, bring 1/2 inch of water to a simmer.
2. Season fish with lemon, salt and pepper. Add to boiling water. Cover and cook for 8-10 minutes.
3. Place fish in a bowl and flake with a fork. Dump the water from the pan and wipe pan with paper towel.
4. Return pan to heat with vegetable/canola oil.
5. Add celery, onion, thyme, parsley, more lemon, more salt and pepper to bowl with fish. Add the egg and 1 cup of the bread crumbs. Combine everything.
6. Form 6 to 8 patties and coat with remaining bread crumbs.
7. Fry patties on both sides for 4-5 minutes until golden.
*And if you're really creative, try making a sauce to go on top. I would try a basic white sauce with TONS of parsley!
2 celery ribs and their greens, finely chopped
1 small yellow or white onion
7 or 8 sprigs fresh thyme, chopped
1 small bundle fresh flat-leaf parsley, chopped
1 egg
1 lemon
2 cups Italian or plain bread crumbs
1/4-1/2 cup vegetable or canola oil
salt and pepper
Old Bay Seasoning (optional)
1. In a large non-stick skillet, bring 1/2 inch of water to a simmer.
2. Season fish with lemon, salt and pepper. Add to boiling water. Cover and cook for 8-10 minutes.
3. Place fish in a bowl and flake with a fork. Dump the water from the pan and wipe pan with paper towel.
4. Return pan to heat with vegetable/canola oil.
5. Add celery, onion, thyme, parsley, more lemon, more salt and pepper to bowl with fish. Add the egg and 1 cup of the bread crumbs. Combine everything.
6. Form 6 to 8 patties and coat with remaining bread crumbs.
7. Fry patties on both sides for 4-5 minutes until golden.
*And if you're really creative, try making a sauce to go on top. I would try a basic white sauce with TONS of parsley!
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