Archive for February, 2019

Feb 28

Greek Turkey Burgers with Tzatziki Sauce

4 servings

TURKEY BURGERS

1 tablespoon extra-virgin olive oil

1 sweet onion, minced

2 garlic cloves, minced

1 egg

½ cup chopped fresh parsley

½ teaspoon dried oregano

¼ teaspoon red-pepper flakes

1 pound ground turkey

¾ cup bread crumbs

Salt and freshly ground black pepper

TZATZIKI SAUCE

1 cup Greek yogurt

½ European cucumber, diced

1 tablespoon extra-virgin olive oil

2 tablespoons lemon juice

1 pinch garlic powder

Salt and freshly ground black pepper

¼ cup chopped fresh parsley

BURGER TOPPINGS

4 whole-wheat hamburger buns

½ red onion, sliced

8 Boston lettuce leaves

2 tomatoes, sliced

1. MAKE THE TURKEY BURGERS: In a small skillet, heat the olive oil over medium heat. Add the onion and cook until tender, 3 to 4 minutes. Add the garlic and sauté until fragrant, 1 minute more. Set aside to cool to room temperature.

2. In a medium bowl, mix the cooled onion mixture with the egg, parsley, oregano, red-pepper flakes and ground turkey. Add the bread crumbs, season with salt and pepper, and mix until combined.

3. Preheat the oven to 375°F. Form the meat mixture into four patties of equal size. Heat a large oven-safe skillet over medium-high heat and spray it generously with nonstick cooking spray.

4. Place the burgers in the skillet and sear on each side until well browned, 4 to 5 minutes per side. Transfer the skillet to the oven and cook until the burgers are fully cooked through, 15 to 17 minutes more.

5. MAKE THE TZATZIKI SAUCE: In a medium bowl, mix the yogurt with the cucumber, olive oil, lemon juice and garlic powder to combine. Season with salt and pepper, and then stir in the parsley.

6. MAKE THE TOPPINGS: Place each burger on the bottom half of a bun and then top each with about ¼ cup tzatziki, two lettuce leaves, two tomato slices and the top half of the bun. Serve immediately.

 

Turkey Burger

326 calories

14g fat

22g carbs

27g protein

6g sugars

Tzatziki Sauce

102 calories

7g fat

5g carbs

6g protein

3g sugars

Burger Toppings

132 calories

3g fat

23g carbs

5g protein

5g sugars

 

https://www.purewow.com/recipes/greek-turkey-burgers-with-tzatziki-sauce

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Posted in Main

Feb 28

10-Minute Pad See Ew

2 servings

STIR-FRY SAUCE

Scant ½ cup dark soy sauce

¼ cup light soy sauce

2 tablespoons Chinese cooking wine or dry sherry

1 teaspoon ground white pepper

PAD SEE EW

3 tablespoons oyster sauce

1½ tablespoons granulated sugar

2 teaspoons stir-fry sauce

1 teaspoon rice vinegar

3 tablespoons vegetable oil

1 teaspoon finely chopped garlic

8½ ounces broccoli, sliced into bite-size pieces

14 ounces cooked flat rice noodles

2 eggs, beaten

 

1. MAKE THE STIR-FRY SAUCE: Combine the dark soy sauce, light soy sauce, wine and white pepper in a jar or container. Store covered for up to two months in a cool, dry place. (Makes ¾ cup.)

2. MAKE THE PAD SEE EW: Combine the oyster sauce, granulated sugar, stir-fry sauce and rice vinegar in a medium bowl and set aside.

3. Heat the oil in a wok or large skillet, add the garlic and cook until fragrant, about 1 minute. Add the broccoli and stir-fry, charring it slightly; transfer to a large bowl.

4. Add the noodles and oyster sauce mixture to the skillet and stir-fry until well combined; transfer to the medium bowl.

5. Add the eggs to the skillet and scramble until cooked through. Return the broccoli and noodles to the skillet and toss until well coated.

 

601 calories

26g fat

78g carbs

14g protein

12g sugars

 

https://www.purewow.com/recipes/ten-minute-pad-see-ew

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Posted in Chinese, Main, Vegetarian

Feb 28

Baked Sesame-Ginger Salmon in Parchment

4 servings

1 teaspoon sesame oil

2 tablespoons soy sauce

2 tablespoons grated fresh ginger

1 teaspoon garlic powder

2 tablespoons honey

Pinch of red-pepper flakes

2 large zucchini, halved lengthwise and thinly sliced

1 red onion, halved and thinly sliced

1 lime, quartered

Four 6-ounce skinless salmon fillets

4 teaspoons sesame seeds

 

1. Preheat the oven to 350°F. Prepare four pieces of parchment (about 15 by 17 inches). Fold each piece in half to make a crease, then unfold and set aside.

2. In a small bowl, whisk the sesame oil with the soy sauce, ginger, garlic powder, honey and red-pepper flakes to combine.

3. Build the parchment packets one at a time. One one side of a piece of parchment, place a quarter of the zucchini in an even layer and top with a quarter of the red onion. Squeeze one of the lime segments generously over the vegetables.

4. Place a salmon fillet on top of the vegetables. Brush the salmon generously with the soy sauce mixture and top with 1 teaspoon sesame seeds.

5. Fold the empty side of the parchment over the salmon and then fold the two edges inward toward the salmon, making several creases to fully seal the package.

6. Repeat with the remaining parchment and ingredients. Transfer the prepared packets to a baking sheet and bake until the salmon is fully cooked, 16 to 18 minutes.

7. To serve, remove the fish and veggies from the packets and transfer to plates, or cut slits in the top of the parchment and serve in the paper. Serve immediately.

 

468 calories

26g fat

21g carbs

39g protein

14g sugars

 

https://www.purewow.com/recipes/sesame-ginger-salmon-in-parchment

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Posted in Fish/seafood, Main

Feb 28

Cheater’s Skillet Lasagna with Corn and Cherry Tomatoes

6 servings

3 ears of corn on the cob

2 tablespoons melted butter

1 pound lasagna noodles, roughly broken

4 tablespoons extra-virgin olive oil, divided

1 pint cherry tomatoes

Kosher salt and freshly ground black pepper

2 large zucchini, peeled into ribbons with a vegetable peeler

1 bunch asparagus, peeled into ribbons with a vegetable peeler

½ cup grated Parmesan cheese

¼ cup capers

3 tablespoons chopped fresh basil

 

1. Heat a large skillet over medium heat. Brush the corn with the melted butter and add to the skillet. Sear until well charred, about 4 minutes per side. Cool slightly, then cut the kernels from the cob.

2. Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, 7 to 9 minutes.

3. Drain the noodles and toss with 2 tablespoons of the olive oil. Heat the remaining olive oil in the same skillet you used to cook the corn.

4. Add the tomatoes to the skillet; season with salt and pepper. Cook until the tomatoes are blistered, 6 to 7 minutes. Add the zucchini and asparagus; cook until tender, about 4 minutes.

5. Add the noodles and corn to the skillet; toss to combine. Add the Parmesan, capers and basil; toss to combine. Serve immediately.

 

523 calories

18g fat

76g carbs

18g protein

11g sugars

 

https://www.purewow.com/recipes/cheaters-skillet-lasagna

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Posted in Italian, Main, Vegetarian

Feb 25

Vegan Barley Asparagus Mushroom Risotto

SERVES 4

Ingredients

  • 1 1/2 tablespoons olive oil
  • 2 shallots chopped
  • 3 cloves garlic minced
  • 5 ounces about 2 cups chopped mushrooms of choice (any variety)
  • 1 cup dry pearl barley
  • 1/2 cup white wine optional; if you don’t wish to use it, use 1/2 cup vegetable broth instead
  • 3 cups low-sodium vegetable broth divided
  • 1 bunch asparagus about 1 lb, thick ends trimmed off and cut into 1 1/2-inch pieces
  • Salt and freshly ground pepper
  • 1 tablespoon nutritional yeast
  • 1-2 tablespoons freshly squeezed lemon juice
  • Walnut herb parmesan for serving (optional)

Instructions

  • Add the oil to a large, deep skillet or roomy pot (one that comes with a lid) over medium heat. Add the shallots and cook for 2 minutes, stirring often, or until the shallots are clear. Add the garlic and mushrooms, along with a generous pinch of salt. Cook, stirring often, until the mushrooms are tender and reduced in size and have released their juices (about 5-7 minutes).
  • Add the barley to the skillet and stir everything well. Add the white wine. Cook, stirring every now and then, until the wine has been absorbed (3-5 minutes). Add 2 cups of broth to the skillet. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet. Allow the barley to simmer for 20 minutes.
  • Stir the barley, then add the remaining cup vegetable broth. Cover the pot and cook for another five minutes. Uncover and fold in the asparagus. Cover and cook for 5 more minutes.
  • Taste the risotto; the asparagus should be tender and the barley should be toothsome but tender, too. If the meal needs a little more time (this may be true if your asparagus stalks are thick), stir in an extra splash of broth before covering the skillet again and giving it an extra five minutes. When the dish is ready, stir in the nutritional yeast and lemon juice, along with salt and pepper to taste.
  • Serve, topped with walnut herb parm if you like!

Vegan Barley Asparagus Mushroom Risotto

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Posted in Italian, Main, Vegan

Feb 25

One minute brown rice risotto

SERVES 1

INGREDIENTS

  • 1 cup Minute® Ready to Serve Brown Rice
  • 2 tablespoons heavy cream (half and half would be OK)
  • 2-3 tablespoons Parmesan Cheese
  • 2 tablespoons peas
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice

INSTRUCTIONS

  1. Stir all the ingredients together carefully and microwave for one minute.
  2. If you are taking this on the go, pack the heavy cream, Parmesan, peas and garlic in a small covered container and refrigerate until needed.
  3. Add in to the cup just before microwaving.

One Minute Brown Rice Risotto

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Posted in Italian, Main, Vegetarian

Feb 25

Portobello Mushrooms Stuffed with Barley Risotto

4 servings

4 large portobello mushroom caps

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 cups vegetable or chicken broth

2 tablespoons unsalted butter

1 sweet onion, chopped

3 garlic cloves, minced

1 cup barley

½ cup white wine

4 ounces baby kale or spinach

2 teaspoons chopped fresh thyme

1 teaspoon chopped fresh rosemary

½ cup grated Parmesan cheese, plus more for garnish

Chopped fresh parsley, for serving

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Brush the mushroom caps with the olive oil and season with salt and pepper. Transfer to the baking sheet.

2. In a medium saucepan, heat the broth over medium-low heat. Keep warm over low heat.

3. In another medium pot, melt the butter over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more.

4. Add the barley and cook for 45 seconds, stirring constantly. Add the white wine and bring to a simmer; stir until the wine is mostly absorbed by the grains.

5. Begin adding the broth in batches, 1 to 2 ladles full at a time. Stir the barley and broth frequently, allowing it to simmer vigorously. When the barley has absorbed almost all the broth, add another 1 to 2 ladles full and continue to stir until all the broth is absorbed. Continue until all of the broth is used and the barley is tender (if needed, use water to complete cooking). The process will take about 30 to 40 minutes.

6. Meanwhile, roast the mushrooms until they’re just tender, 12 to 15 minutes. When you remove them from the oven, flip them over to allow any excess liquid or oil to drain out.

7. Stir the baby kale or spinach into the risotto until it’s wilted. Add the thyme and rosemary; season with salt and pepper. Add the Parmesan and stir vigorously to combine. The risotto should look thick and creamy.

8. To serve, divide the risotto among the mushroom caps. Garnish the risotto with more Parmesan and parsley. Serve immediately.

 

480 calories

21g fat

54g carbs

20g protein

10g sugars

 

https://www.purewow.com/recipes/stuffed-portobello-mushrooms-barley-risotto

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Posted in Italian, Main, Vegetarian

Feb 25

One Pot Creamy Baked Risotto with Lemon Pepper Chicken

SERVES 5

Ingredients

CHICKEN

  • 1/2 tbsp olive oil
  • 2 lb / 1 kg chicken thighs , skin on and bone in (5 pieces) (Note 1)
  • 2 – 3 tbsp Lemon Pepper Seasoning (Note 2)

RISOTTO

  • 2 tbsp butter
  • 4 garlic cloves , minced
  • 1 onion , finely diced
  • 1 1/2 cups risotto rice (arborio)
  • 1/2 cup white wine , any (or stock or water)
  • 4 cups chicken broth (stock)
  • 1 cup milk (I use low fat)
  • 1/2 tsp salt
  • Black pepper

RISOTTO FINISHES

  • 1 cup freshly grated parmesan (lightly packed)
  • 2 tbsp butter
  • 1/2 to 1 cup milk (preferably warmed)
  • Fresh thyme leaves , or finely chopped parsley, chives or oregano (optional)

 

Instructions

  • Preheat oven to 180C/350F (fan forced) / 200C/390F (conventional).

CHICKEN

  • Coat chicken with Lemon Pepper Seasoning, using most of it on the skin.
  • Heat olive oil over medium heat in a large oven proof fry pan (Note 3).
  • Place the chicken in the pan skin side down. Cook for 3 minutes then turn the heat up to medium high and cook for a further 2 minutes or until browned. Turn and cook for 3 minutes. (Note 4)
  • Remove chicken onto a plate. Discard excess oil in the pan and wipe the pan with a paper towel.

RISOTTO

  • Return the pan to the stove, still on medium high.
  • Melt butter in the pan. Add garlic and onion and cook for 2 minutes or until onion is translucent.
  • Add rice and stir until the grains turn from white to translucent. Add wine and cook for 1 to 2 minutes, or until the wine is mostly evaporated.
  • Add chicken broth, milk, salt and pepper. Bring to a simmer on the stove. Give it a quick stir then place the chicken on top of the rice (pour juices on the plate in too). Then place a lid (or foil) on the pan and transfer to the oven.
  • Bake for 20 minutes with the lid on. Remove the lid and return to the oven for another 10 minutes, or until the rice is firm but just cooked (not mushy!) and the chicken is crispy.
  • Remove the chicken from the rice. Stir through Risotto Finishes, using the milk to get the risotto to a creamy consistency.
  • Return chicken on top. Serve immediately, with fresh thyme leaves and extra parmesan, if desired.

Recipe Notes:

1. For one pot dishes like this, I like to use bone in skin on chicken because it is juicier (i.e. more flavour cooks into the rice) and I like crispy skin. It would work well with drumsticks too. You can make this with skinless, boneless thigh fillets but you won’t get the crispy skin. Breast fillets will work too, but obviously not as juicy because it has a much lower fat content.
https://www.recipetineats.com/one-pot-creamy-parmesan-garlic-risotto-with-lemon-pepper-chicken/

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Posted in Chicken, Italian, Main

Feb 25

Classic Parmesan Risotto

Ingredients

  • 5 c. chicken broth
  • 6 T. butter, divided
  • 1 medium-sized onion, finely chopped
  • 1 1/2 c. Arborio rice
  • 1/3 c. dry white wine {such as Sauvignon Blanc, Pinot Grigio, or unoaked Chardonney}
  • 3/4 c. freshly grated Parmesan
  • 3 T. chopped fresh parsley
  • salt & pepper

Directions

  1. In a saucepan, bring chicken broth to a simmer. Reduce heat to low and keep broth warm.
  2. Meanwhile in a separate large saute pan or saucepan, melt 3 tablespoons butter over medium heat. Add onion and saute gently until soft, approximately 8 minutes.
  3. Add rice to onion; stir and cook for 2 minutes, ensuring that each grain of rice gets thoroughly coated {coating the rice grains with fat from the butter helps them absorb liquid slowly while cooking, producing a creamier end result}. Add wine; stir until wine is absorbed.
  4. Increase heat to medium-high. Stir in 1 cup hot chicken broth. Cook, stirring {pretty much} constantly, until all the broth is absorbed.
  5. Continue adding hot broth 3/4 of a cup at time, stirring constantly and cooking until all the broth is absorbed before adding the next bit of broth, until rice is tender and creamy. {Just to give a gauge …This should take a total of about 18 to 20 minutes to get all the broth added in and the rice fully cooked.}
  6. Stir in chopped parsley, Parmesan, and remaining 3 tablespoons butter until melted and combined. Season to taste with salt and pepper; sprinkle with a bit of parsley on top. Serve immediately.

https://www.thekitchenismyplayground.com/2015/01/classic-parmesan-risotto-recipe.html

 

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Posted in Italian, Main, Vegetarian

Feb 25

Cheesy Chicken Taquitos

Makes 12 taquitos, serves 4

Ingredients
  1. 1 pound boneless, skinless chicken breast.
  2. ¼ teaspoon garlic powder.
  3. ½ teaspoon kosher salt.
  4. 1 teaspoon ground cumin.
  5. 1 cup shredded Mexican cheese blend or cheddar cheese.
  6. 12 corn tortillas.
  7. Olive or canola oil spray.

1. Preheat the oven to 400°F.

2. Place chicken in a steamer pot over boiling water and steam for 10 to 15 minutes, or until cooked through. Set aside to cool slightly.

3. Use a fork to shred the chicken into small pieces. Set aside to cool.

4. Combine the chicken in a bowl with the garlic powder, salt, cumin, and cheese.

5. Place 2 corn tortillas at a time in between 2 damp paper towels and microwave for 20 to 30 seconds to soften them (this will also prevent them from cracking when rolling).

6. With 1 tortilla in front of you, place 2 tablespoons of the chicken mixture on the side closest to you and roll it up. Repeat with the rest of the tortillas and filling.

7. Place the taquitos seam-side down on a foil-lined baking sheet, spray the tops lightly with olive or canola oil spray, and bake for 25 minutes, or until crisp.

8. Serve with Avocado Lime Sauce

At this stage, the taquitos can be frozen in labeled zip-top bags for up to 3 months. When ready to eat, continue from step 7.

Tip: If you have left over rotisserie chicken, use 2 cups and follow from step 4.

Cheesy Chicken Taquitos Recipe

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Posted in Chicken, Mexican

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