Tuesday, May 31, 2016

Turkey and Zucchini Burgers with Green Onion and Cumin

Amy sent me this recipe a couple of weeks ago and I made them last night- they were seriously the TASTIEST burgers I have ever eaten.  I could have eaten them all day long b/c they tasted so unique and refreshing.  They are a bit labor intensive, but I promise they're worth every single second. You have to make the sauce too- its incredible.  Sumac is a common spice used in Middle Eastern cooking.   I actually doubled the burgers, but not the sauce and still had lots of leftover sauce- it made 12 big burgers. Amazing!!

Turkey and Zucchini Burgers with Green Onion and Cumin
Yotam Ottolenghi

  • 1/2 cup sour cream
  • 2/3 cup non-fat Greek yogurt
  • 1 tsp lemon zest 
  • Fresh lemon juice (about 1 tablespoon) of half a lemon
  • 1 clove garlic, minced
  • 1 1/2 Tbs. olive oil
  • 1 Tablespoon sumac (found in spice aisle or on amazon) 
  • 1/2 tsp salt 
  • 1/4 tsp. freshly ground black pepper


1 lb. ground turkey
1-2 large zucchinis, coarsely grated (scant 2 cups)
3 green onions, thinly sliced
1 large egg
2 Tbs. chopped fresh mint
2 Tbs. chopped cilantro
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/2 tsp. cayenne pepper
Sunflower oil for searing

First make the sour cream sauce by mixing all ingredients together in a small bowl.  Stir well and set aside or refrigerate until needed (can be made a day ahead of time).
Preheat oven to 425F.  In a large bowl, combine all of the ingredients for the burgers, except the sunflower oil.  Combine meat mixture with your hands and shape into burgers.  Pour enough oil into a large non-stick frying pan.  Heat over medium heat until hot, then sear the burgers in batches on all sides.  Cook each batch for about 4 minutes, adding oil as needed, until golden brown.  Carefully transfer burgers onto a baking sheet lined with wax paper and place in oven for 5-7 minutes, or until just cooked through.  Serve warm, or at room temp with the sauce spooned over, or on the side for dipping.  Enjoy!

Friday, May 20, 2016

Asparagus Frittata

This was one of those "whatever you have in the fridge meals", in the which I happened to have asparagus and eggs....BUT, it turned out to be the yummiest surprise!  We all seriously loved it.  And, its super easy to make (like seriously 2 minutes of work) and it will make you feel all kinds of fancy- which is just what you need when your husband is working late on a Friday night and you're home with your kids ;)  
Asparagus Frittata

  • 6 large free-range eggs
  • 1 tablespoon extra virgin olive oil
  • 1 knob of unsalted butter
  • 1 bunch of small asparagus

  • Heat oven to 350 degrees.

    Beat the eggs with a little sea salt and black pepper. 

    Heat the oil and butter in a 19 cm ovenproof frying pan or cast-iron dish over a medium heat. Trim and add the asparagus for 5 minutes. 

    Add the eggs, cook for 3 minutes then bake for 15 to 20 minutes, or until golden and fluffy. 

    Serve hot or cold, with a drizzle of hot sauce, such as harissa, if you like (we ate it without either and it was so good).  

    Friday, May 13, 2016

    Tex Mex Salad

    Tex Mex Salad

    1 head of romaine lettuce
    1 pint of cherry tomatoes
    1 can black beans drain and rinsed
    1 can shop peg corn
    1 1/2 cup grated cheddar cheese

    2 tablespoons fresh cilantro chopped
    1 tablespoon red wine vinegar
    1 teaspoon lime zest
    1/4 cup fresh lime juice
    1/2 cup sour cream
    1 clove garlic
    1 tablespoon honey
    1/2 cup extra virgin olive oil
    Salt and fresh ground pepper
    Use blender to mix dressing

    Asian Noodle Salad

    This salad was served at our stake RS activity a few weeks ago, and while I haven't made it, I tasted of it's deliciousness and finally got the recipe.  I can't wait to make it!

    Asian Noodle Salad (served cold)

    8 oz thin spaghetti
    1 1/2 cup julienne carrot
    1 cup thinly sliced peppers
    3 English cucumbers, seeded, and sliced
    3 green onions sliced 
    1 bunch fresh cilantro 
    1/2 head of Nappa cabbage thinly sliced
    1/2 head of red cabbage thinly sliced
    Chopped romaine lettuce
    Chopped peanuts

    1/2 cup olive oil
    1/4 cup oyster sauce 
    1/4 cup rice wine vinegar
    1/4 cup brown sugar or honey
    3 tablespoon diced fresh ginger
    2 tablespoon sesame oil
    2 cloves of diced fresh garlic

    Saturday, April 2, 2016

    Creamy Roasted Cauliflower Chowder

    Kate had to plan and prepare a meal recently for her Faith in God requirements.  She chose this soup and it was delicious- even better the next day too!  We all loved it and it was easy enough for a kid to make. :)
    Creamy Roasted Cauliflower Chowder


    • 1 large head of cauliflower, roughly chopped
    • 1 tablespoon olive oil
    • 3 cloves garlic
    • 1/4 cup unsalted butter
    • 1 medium onion, chopped
    • 2 carrots, chopped
    • 2 celery stalks, chopped
    • 1 bay leaf
    • 1/2 teaspoon dried thyme
    • 1/4 cup all-purpose flour (can use gluten-free flour)
    • 2 (15 ounce) cans vegetable broth (low sodium is fine)
    • 1 1/4 cups Almond Breeze Almondmilk Unsweetened Original
    • 1/2 cup shredded cheddar cheese (we used white cheddar)
    • Salt and black pepper, to taste
    1. Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
    2. In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
    3. Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
    4. Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste.
    5. Ladle chowder into bowls and serve warm.

    Monday, March 28, 2016

    Butter Cake with Strawberry Sauce

    (pic courtesy Jenny Evans Gatherings)

    I don't have words to describe how incredibly delicious this was. So, I'll just say it was melt-in-your-mouth, buttery perfection. Seriously one of the best desserts I've ever had in my life. If you want to blow the socks off of someone, make this.

    Butter Cake with Strawberry Sauce
    from Jenny Evans Gatherings 

    8 – 6 oz. ramekins
    raw turbinado sugar (any raw sugar or Sugar in Raw), to coat the bottom of the ramekins
    1 c. unsalted butter, softened
    2 oz. cream cheese, softened
    1 c. granulated sugar
    ¼ tsp. baking powder
    ¼ tsp. baking soda
    1 tsp. salt
    2 tsp. vanilla extract
    1 egg
    ½ c. buttermilk
    1 ½ c. all purpose flour
    8 fresh strawberries, sliced (optional, for garnish)
    mints leaves (optional, for garnish)

    Cream cheese layer:
    4 oz. cream cheese, softened
    ½ c. granulated sugar
    1 egg
    1 ½ tsp. vanilla extract

    Strawberry Sauce:
    2 c. strawberries, fresh or frozen
    ¼ c. granulated sugar
    1 Tbsp. fresh lemon juice

    Preheat the oven to 325 F. Prepare the ramekins by generously coating the bottom and sides with cooking spray. Put 2 teaspoons of the turbinado sugar on the bottom of each ramekin. Swirl the sugar along the lower ½ inch and bottom of each ramekin.
    In the bowl of a stand mixer, cream the butter, cream cheese and sugar. Beat for 30-60 seconds. Add the baking soda, baking powder, salt and vanilla extract; Mix well. Add the egg and beat for 30-60 seconds. Add ½ cup of the flour. Beat for 30 seconds. Add half of the buttermilk. Beat for 30 seconds. Add another ½ cup of the flour. Beat for 30 seconds. Add the other half of the buttermilk. Beat for 30 seconds. Add the last ½ cup of the flour and beat for 30 seconds.

    Cream Cheese Layer:
    Beat all the ingredients in a small bowl until combined. Do not overbeat.

    Strawberry Sauce:
    Place all the ingredients in a blender and blend until smooth. Store in the refrigerator.

    With an ice cream scoop, place two even scoops of the cake batter in each ramekin. Top with about 2 tablespoons of the cream cheese layer.
    Bake in a 325 F oven for 30 minutes or until the top is golden and a toothpick comes out clean when inserted.
    Let the cakes cool for 10-15 minutes. Gently turn them over onto a dessert plate to release them from the ramekins. Top with a scoop of vanilla ice cream. Drizzle the strawberry sauce over the ice cream, cake and plate. Garnish with sliced fresh strawberries and a mint leaf. Serve warm. (You can also serve the cake in the ramekins.)

    Cheesy Au Gratin Potatoes

    Cheesy Au Gratin Potatoes(pic courtesy Mel's Kitchen Cafe)

    I think Christian consumed 3,000 calories of these. He literally ate half the pan. They were soooo yummy! Oh, and I didn't have all of the cheeses she called for, so I just used medium cheddar and parmesan cheese (shredded) and it was delish!

    Cheesy Au Gratin Potatoes
    from Mel's Kitchen Cafe 

    Note: the key to this dish is the evenly sliced potatoes. It will be nearly impossible to accomplish this feat by hand, since the potatoes need to be sliced 1/8-inch thick. I don’t have a mandoline, which would work perfectly, however, a slicing disk on a food processor/shredder works great and in a pinch, I’ve used the slicing side of my box grater.
    • 1 1/4 cups shredded sharp cheddar cheese
    • 1 1/4 cups shredded Monterey jack cheese
    • 1/2 cup grated Parmesan cheese
    • 2 teaspoons cornstarch
    • 3 pounds russet potatoes, peeled and sliced 1/8-inch thick
    • Salt and pepper
    • 3/4 cup heavy cream
    • 1/2 cup low-sodium chicken broth
    1. Preheat the oven to 350 degrees and adjust an oven rack to the middle position. In a large bowl, toss the cheeses and cornstarch together until evenly coated.
    2. In a large gratin dish (about a 2- to 3-quart dish), shingle half of the potatoes. Sprinkle the potatoes evenly with 1 1/2 cups of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Top with the remaining potatoes, shingling them neatly and evenly. Sprinkle another 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the top.
    3. Combine the cream and the broth in a large measuring cup and pour the mixture over the potatoes. Top with the remaining cheese mixture and bake until golden brown and a fork inserted into the center slides in easily with little resistance, 75 to 85 minutes. Let the potatoes cool for 10 minutes. Serve.