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Mexican Style Turkey Burgers

July 30, 2018

Grill_3

  • 1 poblano pepper, cut in half, seeded
  • 1 small yellow onion, cut into quarters
  • 3 to 4 garlic cloves, (wrapped in aluminum foil)
  • Drizzle of olive oil
  • Salt
  • Pepper

Preheat oven to 400 degrees F.

Place the vegetables on a lined cookie sheet. Drizzle the olive oil and sprinkle the salt and pepper and roast for 35 to 40 minutes or till the vegetables are soft. Take out of oven and scrape off the skin from the poblano peppers as well as the garlic from the foil. Place in a blender or processor and process till smooth.

  • 1 pound dark turkey meat
  • 2 teaspoons salt
  • Pepper

Place the turkey meat in a medium mixing bowl. Add the poblano mixture, salt and pepper and mix well till everything is incorporated. Form into four patties. Let it sit for 2 to 3 hours. Cook on a grill or skillet. Serve on a sesame seed bun with tomatoes, smoked paprika mayonnaise and guacamole.

Smoked Paprika Mayonnaise

  • ¼ cup non-fat Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • Juice of half lemon

Add the yogurt, mayonnaise, garlic powder, smoked paprika, salt and lemon juice in a small bowl. Mix well and keep aside.

Chilean Sea Bass with Smoked Paprika with Corn Risotto and Avocado Salad

July 29, 2018

Smoked Paprika Rubbed Chilean Seabass

  • 1½ pound Chilean sea bass, cut into 3 to 4 filets

Spice Rub

  • 1 teaspoon coriander powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt

Mix the spices in a small bowl. Rub the fish filets all over with the spice rub. Marinate for 2 to 3 hours in the fridge.

  • Olive oil
  • Salt

Preheat oven to 400 degrees F.

Place the fish filets on a lined cookie sheet. Drizzle oil and sprinkle salt on each of the filets. Bake for 9 to 12 minutes, depending on the size of the filets.

Corn Risotto with Avocado Salad

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon roasted cumin, powdered
  • 1 medium shallot, chopped
  • 2 garlic cloves, minced
  • 2 ears of corn, off the cob
  • 1 cup Arborio rice
  • 3 to 4 cups chicken broth, warmed
  • Salt
  • 1/3 half and half
  • ½ cup queso fresco, grated

Heat a wide frying pan with the olive oil. Add the cumin and sauté for a minute on medium heat. Add the shallot and garlic. Saute for 2 to 3 minutes. Add the corn and the rice. Saute for 3 to 4 minutes on medium low heat. Gradually add the broth one ladle at a time, stirring the rice in between. Add the liquid as it cooks out. The risotto should take about 20 minutes to cook. Add the half and half and cheese. Mix well and check for seasonings. Add salt. Serve with avocado salad on top and fish on the side.

Avocado and Tomato Salad

  • 1 large Hass avocado, cut into ½ inch pieces
  • ½ cup cherry tomatoes, cut in half
  • Juice of half a lime
  • Salt
  • ½ cup cilantro, chopped

Mix the avocado, tomatoes, lime juice, salt and cilantro in a medium bowl. Mix well and serve on top of the risotto with the fish on the side.

Summer Barbecue Side Dish Recipe: Herbed Potato Salad

July 24, 2018

Herbed Potato Salad 1

  • 2 pounds red skin potatoes
  • 2-3 large eggs
  • 1 cup mayonnaise
  • 2 tablespoons sriracha sauce
  • Juice of one lemon
  • 2 teaspoons salt
  • 1 cup cilantro, chopped
  • ½ cup dill, chopped
  • ¼ cup chives, chopped
  • 5 green onions, chopped

In a large and deep saucepan, add the potatoes and water. Bring to a boil and simmer for 15-20 minutes, or till the potatoes are fork tender. Peel and cool; cut into half inch pieces.
In a small pan, add the eggs and water. Bring to a boil. Cover and turn the heat off. Let the eggs sit for 10 minutes. Take out of water, let cool and cut into half inch pieces.
In a large bowl, add the mayonnaise, sriracha sauce, lemon juice and salt. Mix well and add the chopped cilantro, dill, chives and green onions. Mix well and add the potatoes and eggs. Mix well and check for seasonings.

Ground Meat Cooked in a Yogurt and Spinach Sauce- Dahi Keema

July 23, 2018

dahi-keema

  • 1 medium onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 3 inch piece of garlic, roughly chopped

Process the onion, garlic and ginger and keep aside.

  • 1 pound ground dark meat turkey- any ground meat will do
  • 2 inch cinnamon stick
  • 1 large black cardamom
  • 2 green cardamoms
  • 4 cloves
  • 2 teaspoons black cumin seeds
  • 2 tablespoons extra light olive oil
  • 1 cup frozen chopped spinach
  • 1 cup whole fat yogurt, or ¾ cup low fat yogurt mixed with ¼ cup half and half
  • 1 teaspoon turmeric
  • 2 teaspoons coriander powder
  • ½ teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon garam masala for garnish
  • ½ cup chopped cilantro for garnish

In a wide saucepan, heat the olive oil on a medium high heat. Add the cinnamon stick, black cardamom, green cardamoms, cloves and cumin seeds. Saute for 30 seconds or till the spices begin to sizzle.  Add the processed onion mixture and sauté on medium heat for 5-6 minutes. Next, add the turkey meat and press and separate with a spatula making sure the meat is mixed well with the onion mixture.  Cook on a medium high heat for 7-8 minutes, stirring constantly.  Add the spinach and cook for another 5-6 minutes. Slowly add the yogurt into the hot mixture (a quick addition will result in curdling of the yogurt).  Add the turmeric, coriander powder, cayenne pepper and salt. Cover with a lid and cook on low heat for 10-15 minutes. Take the lid off and increase the heat to cook the moisture off. Taste for seasonings. Garnish with garam masala and cilantro.

Easy Indian Recipe: Cauliflower and Peas- Gobi Mattar

July 22, 2018

Gobi Mattar

1 cauliflower head- florets cut into ½ inch pieces

1 cup frozen peas

3 tablespoons extra light olive oil

1 medium yellow onion, chopped

2 inch ginger, chopped

2 serrano chilies, deseeded and chopped

1 teaspoon cumin seeds

1 cup cilantro, chopped and divided in half

2 teaspoons salt

½ teaspoon turmeric

2 teaspoons coriander powder

1 teaspoon garam masala

In a large wide saucepan, heat the olive oil. Add the onions, ginger and green chilies. Saute on high heat for a minute and add the cumin seeds. Saute for 4-5 minutes on medium high heat. Add the cauliflower florets and half cup cilantro. Add the salt, turmeric and coriander powder. Saute for 4-5 minutes, stirring constantly. Lower the heat and cover for about 10 minutes or till the cauliflower is cooked. Take the lid off and add the peas. Mix well and cook for a few minutes till the peas are warmed through. Add the remaining cilantro and garam masala. Check for seasonings.

Bolognese Sauce with Spaghetti

July 17, 2018

I would highly recommend this recipe for bolognese sauce- it is easy to make and really delicious! The pancetta and sausage flavor it amazing.. definitely worth a try…

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 tablespoons fresh rosemary
  • 2 to 3 sprigs fresh thyme
  • ½ cup pancetta, chopped
  • 1 pound ground beef
  • 2 large Italian sausage links, meat taken out of the casings
  • ½ cup dry white wine
  • 2 tablespoons tomato paste
  • 2 cups tomato sauce
  • 1 cup beef or chicken broth
  • 2 cups whole milk
  • Salt
  • Pepper
  • ½ pound spaghetti, cooked al dente

Heat a heavy saucepan with the olive oil. Add the onion, carrot, celery, rosemary and thyme. Stir and sauté on medium heat for 5 minutes. Add one teaspoon of salt. Add the pancetta and sauté on medium heat till the vegetables are soft and pancetta is crispy. Add the beef and sausage and separate vigorously with the back of a wooden spoon while stirring. Saute for 3 to 4 minutes on medium high heat. Add the white wine and scrape off all the golden brown bits from the bottom. Add the tomato paste and sauté for a minute. Add the tomato sauce, broth and milk. Bring to a boil and simmer on medium low heat with lid on for 2 hours. Stir every 15 minutes or so to check the consistency. Once the consistency is according to taste, check for seasonings and serve with spaghetti.

Grilled Shrimp with Cherry Salsa

July 16, 2018

I love this recipe- very simple and very much in season. Grab those cherries while they are still around and make a delicious salsa!!

  • 1 pound medium shrimp, cleaned and deveined
  • Salt
  • 1 teaspoon smoked paprika

Place the shrimp in skewers and sprinkle with salt and smoked paprika. Marinate for two hours in the fridge.

Cherry Salsa

  •  1 cup red or white cherries, pitted and chopped
  • 1 medium shallot, chopped
  • Juice of a medium lemon
  • 1 serrano chili, chopped
  • Salt

Transfer all the ingredients to a bowl. Mix well and let marinate for an hour or two.

Grill the shrimp till done and serve with salsa on top.