Sunday, May 30, 2010

Chickpea Turkey Burgers and Kale Chips

These burgers were something different that we tried. They have a bit of a mushy texture to them, but we didn't really mind. I found the recipe on Oishii. The kale chips are my new obsession. They are seriously delicious and a great way to enjoy a leafy green with some crunch. I have seen recipes for these everywhere, and the one below is how I have had the most success.

For the burgers, you will need:
*1 (15 oz.) can chickpeas, drained and rinsed
*3 scallions, white and green parts, chopped
*1 clove garlic, chopped
*1 tsp. ground cumin
*1/4 tsp. chili powder
*1/4 tsp. salt
*1 tsp. freshly ground black pepper
*a handful of fresh parsley, chopped
*2 Tbsp Worcestershire sauce
*3/4 lb. ground turkey
*2 Tbsp olive oil
*2 rolls
*a large handful of baby spinach leaves, washed
*1/2 a red onion, sliced
*mayo & Dijon mustard

1. In a food processor, combine the first 9 ingredients (through Worcestershire sauce).
Pulse until smooth. Taste to check seasoning.

2. Transfer chickpea mixture to a large bowl and add the ground turkey. Mix together until well combined, then form patties. (You can make mini patties, or 4 larger ones like we did)

3. Add some olive oil to a frying pan and heat over medium high heat. When hot, fry the patties, about 4-6 minutes on each side depending on thickness of patties. You may have to cook them in 2 batches.

4. Assemble burgers on rolls with the spinach leaves, red onion, mayo and/or mustard.

For the Kale chips, you will need:
*1/2 bunch of Kale (this is how much we have been using at a time)
*1-2 tbsp of olive oil
*sea salt

1. Preheat oven to 350.
2. Wash Kale and remove stems. Use hands of kitchen shears to pull leaves off the center ribs.
3. Spread the Kale out into a single layer on a cookie sheet lined in parchment paper.
4. Drizzle the olive oil over the Kale and then sprinkle sea salt.
5. Bake for about 10-15 minutes, or until the edges are curling and lightly browned (not burnt)

Sunday, May 23, 2010

Bananas Foster Cupcakes

I made these cupcakes for my friend Matty's birthday. I set out to follow Joelen's exact recipe, but I had trouble finding some ingredients and made a few of my own additions. Below is the recipe the way I made them. These came out tasty, and the birthday boy enjoyed them!

You will need:
*1 box butter cake mix
*1 cup mashed ripe bananas (3 bananas)
*3/4 cup buttermilk-in place of water the mix calls for
*3 large eggs
*1 ounce of rum

1) Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.

2) Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water. Beat until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes longer.

3) Fill each muffin cup two-thirds full. Bake in the preheated oven for about 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the baking pans, place on a wire rack and allow to cool completely. I frosted them with the recipe below.

Joelen's Caramel Cream Cheese Frosting
*1/4 cup unsalted butter
*4 oz. cream cheese, softened
*2-3 tablespoons caramel sauce
*4-6 cups confectioners or powdered sugar (I only needed about 4)
*1-2 tablespoons half & half

1) In a large mixing bowl, beat the softened butter and cream cheese together until fluffy; add the caramel sauce and beat until fully incorporated.

2) Slowly add confectioners or powdered sugar into the bowl 1/2 cup at a time, and beat after each addition. Continue adding the sugar until you have a thick frosting of your preferred consistency. Stir in the half and half until incorporated.

3) If the frosting becomes too thick, add a tablespoon or more of half & half to thin out.

To frost them, I dipped each cupcake into the mixture. I had a lot of frosting leftover, so if I was to make this again, I would probably half the frosting recipe. I froze some banana slices and used them to top the cupcakes. I also drizzled some additional caramel sauce over the frosting.

Saturday, May 15, 2010

Pita Chips

This is a simple recipe that I make a lot. Whenever we buy pitas, we tend to only use a couple of them. Once they start to stale, I make these, and we continue to enjoy them. There are a number of ways to make these. We prefer sea salt and olive oil or parmesan and olive oil as toppings.

You will need:
*Pita bread of any size
*Olive oil
*Topping of your choice

1) Preheat oven to 350.

2) Using kitchen shears, cute the pita rounds into triangles. We prefer thinner chips, so I cute the pita triangles into two separate halves.

3) Line a baking sheet with foil. Place pita chips onto foil lined baking sheet, and drizzle with olive oil. Top with parmesan, sea salt, or any spice you prefer.

4) Bake for about 10 minutes, or until the pita chips are browning and the edges are curling.

These are a great chip to pair with sandwiches, and they can also be used in a hummus or guacamole dip.

Wednesday, May 12, 2010

Salsa Verde Turkey Burger

Wow, life has been busy. I have missed updating my food blog! We are in the process of buying a house, and we will be moving in the next couple of weeks. This, on top of the usual end of the school year craziness, is not leaving me with much free time. I am happy to say that we are still cooking at home quite regularly, and I am excited to be cooking in our new home in June! My parents already purchased our housewarming gift-a fabulous grill! I can't wait to try even more grilled recipes throughout the summer. These burgers were made on a busy weeknight, and we loved them! The recipe comes from Sing For Your Supper who altered it from Rachael Ray. I love trying a variety of turkey burgers, and these are now in our regular rotation.

You will need:
*1 avocado, halved and pitted
*1/2 cup mayonnaise
*1 clove garlic, minced
*1 pound ground turkey thigh meat
*1/2 cup salsa verde
*4 slices pepper-jack cheese
*4 rolls
*1 cup fresh cilantro leaves, coarsely chopped
*1 red tomato

1) Scoop the avocado flesh into a small bowl. Add the mayonnaise and garlic and mash with a fork until well combined but chunky. Season with salt and set aside. ( I am not a fan of mayo. I did enjoy a little bit of this with my burger. I made a slightly smaller amount and opted to top the avocado on the burger)

2) In a medium bowl, combine the ground turkey and salsa. Divide the mixture to form 4 patties.

3) Grill the patties over medium-high heat for 4 minutes on one side. Flip and top each with a slice of cheese; cover and cook for about 4 minutes more. (I used my Cuisinart griddler, and I would also make these on the grill. I am not a fan of stove top burgers, but it is possible to do this step in a large skillet on the stovetop)

4) Spread the avocado aioli on the split side of each roll bottom and cover with 1/4 cup cilantro. Top with a patty and 2 tomato slices.

Sunday, May 2, 2010

Cilantro Lime Potato Salad

Cilantro and lime are two flavors that I love together. The combination tastes like summer, and it is a light way to flavor food. This original recipe from Beantown Baker called for lemon and cilantro. As soon as I saw it, I knew that I was going to make it with lime. I brought this to a cookout with friends and everyone seemed to enjoy it. Potato salad with mayonnaise is not really my thing, so I much prefer something like this!

You will need:
*2 lb Red Bliss potatoes, scrubbed
*Kosher salt
*1/2 cup olive oil
*1/2 tsp finely grated lime zest
*lime (I used juice from almost all of it)
*freshly ground black pepper
*1/2 cup lightly packed chopped fresh cilantro
*2 scallions (white and green parts), thinly sliced, or 1 shallot, minced (omitted)

1) Put the potatoes in a large pot of salted water. Bring to a boil, and lower to a simmer. Cook, partially covered, until the potatoes are tender when pierced with a fork (about 25 minutes).

2)Drain and let cool slightly. While the potatoes are still warm, slice them about 1/4 inch thick. You do not need to peel.

3) Put half of the potatoes in a large serving bowl. In a small bowl, combine the oil, lime zest, and juice, 1 tsp kosher salt, and several grinds of pepper. Drizzle half of the dressing over the potatoes. Add the remaining potatoes to the bowl, drizzle on the rest of the dressing, and toss gently with a large spatula to combine well.

4)Add the cilantro and scallions and toss gently again. Taste and add more salt as needed. Serve warm or at room temperature.