A Delicious Mistake

Today was such a fun day! I didn’t think I had any plans, but after we left some stuff behind where we babysat last night (HI NINA!), I found myself in my old neighborhood in the North suburbs of Chicago. I called my mom to see what she was up to today, and it turns out she was meeting my sister for brunch, so I got to have brunch with my mom and sister! I walked into The Bagel and who should I see but Fancy, our favorite blog commenter (who should have a food blog, even though she doesn’t thinks she should). It was so good to see her since we were like family in college and I hadn’t seen her in YEARS! Then, my sister and I got to go shopping for her (which we never get to do), and then Adam and I went to the grocery store.

WHEW! What an eventful day! While at brunch, my mom gave me a recipe for turkey burgers that I just had to try, and then later emailed the full recipe. She was right. I had to try them! When we went to the grocery store, we bought the ingredients. We got home, and I started cooking. I put what I thought all the ingredients were in my mixing bowl, and formed patties, and started cooking the turkey burgers. They did not look right. I went to flip them, and they were way too soft. Then I realized: I forgot the bread crumbs! SO when you make these burgers (and you absolutely have to IF you eat turkey!), make sure you put the bread crumbs in! We ate our “burgers” patty melt style on toasted bread with spicy (fat free) mayo.

I messed up, but still so delicious!

I messed up, but still so delicious!

Grilled Turkey Burgers with Sweet Pickles

(From Sara Foster, House and Garden)
Serves 4
1 1/2 pounds ground turkey
1/2 cup fresh bread crumbs
3 tablespoons mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce, such as Texas Pete or Tabasco
2 scallions, minced (white and green parts)
4 fresh basil leaves, thinly sliced
1 teaspoon sea salt, plus extra to taste
1/2 teaspoon freshly ground black pepper, plus extra to taste
4 whole wheat hamburger buns, lightly toasted
Sweet pickle slices
1 tomato, cored and sliced

Prepare a hot fire in a charcoal or gas grill. (Or just before you’re ready to cook the burgers, heat a grill pan or cast-iron skillet over medium-high heat until hot.) Combine the turkey, bread crumbs, mayonnaise, chives, Worcestershire sauce, hot sauce, scallions, basil, salt, and pepper in a large bowl and work the mixture with your hands just to mix. (Do not overmix or the burgers will be tough.) Form the meat mixture into four 1-inch-thick patties. Season both sides of the patties with salt and pepper and grill them for 5 to 6 minutes per side, or until they’re just done. Remove the patties to a platter, cover them loosely with foil to keep warm, and set them aside to rest for about 5 minutes. To assemble the burgers, lay a few pickle slices and one tomato slice on the bottom of each bun and place the burgers on top. Serve with mustard and mayonnaise on the side.

For my WW friends, these are 5 Points® a piece, 6 with bread.

I did not use tomato or sweet pickles on the burgers, mostly because I couldn’t find good tomatoes and i hate sweet pickles. The flavor in these was downright incredible. They don’t scream “GREEN ONIONS” or “BASIL” but rather have very subtle flavors. I might actually make these, correctly, again this week! I made a sriracha mayo to put on top (1 tsp. sriracha and fat free mayo), but they really didn’t need it.

Not just sweet potatoes, garnet yams!

Not just sweet potatoes, garnet yams!

We went to a local international produce market for groceries today, and much to my delight, they had garnet yams! They have such an incredible flavor, and are so much easier to cut than regular sweet potatoes. I dusted the sweet potato slices with cumin and baked them at 425 for about a half hour, until the smoke alarm told me that the thinner slices were burning!

You’ll get to meet a member of our extended family this week! My mom and stepdad are going out of town for a few days and we’re watching their dog, Stella. She’s a goldendoodle and absolutely adorable! Luckily, she and Raven get along well!

Since it’s Sunday, I’m off to watch Flight of the Conchords and work on a bit of a surprise for my 100th post on Wednesday!

Have a great night and I’ll “see” you tomorrow!


Super Sunday = Super Eats!

Happy Sunday! One thing that stinks about posting my Sunday dinner is that it means that tomorrow is already Monday… at least I get a 3 day weekend soon!!

Adam and I aren’t big into football, or the Super Bowl, so we decided to head out to the grocery store as soon as the game began! We came home to watch a bit of the Puppy Bowl on Animal Planet, and have spent much of the evening watching Ghost Hunters. I won’t even know who won the Super Bowl until tomorrow morning, most likely!

We did decide to do some sort of “Super Bowl Snacks” this afternoon: I made a bowl of Buffalo Chicken Dip! Last time I made it, on New Years, Adam made the observation that I never make buffalo chicken dip for us, so we decided tonight was a good night to have some.

On a baked Scoops chip... ignore the shoddy nails

On a baked Scoops chip... ignore the shoddy nails

And on celery... SO GOOD!

And on celery... SO GOOD!

Dinner was a couple hours after our dip snack (which also included hummus and carrots!) and it was so very simple and delicious, but still a twist on a classic. We had grilled cheese and tomato soup! BUT of course, this wasn’t just any tomato soup, it was Pacific Foods’ organic roasted red pepper and tomato soup

Image from Pacific Foods

Image from Pacific Foods

I fell in love with this soup about 2 years ago when I got a free sample of it at a baby fair with my friend. We were there towards the end of the day, and the Pacific foods rep gave me a whole carton of it to try at home, and it was love at first taste. This soup tastes super decadent, but only has 110 calories per serving, which is quite diet-friendly.

My grilled cheese featured Arnold’s wheat bread, low fat sharp cheddar and a sliced tomato. It came out just the way that my dad’s grilled cheese used to when I was little, and I swear that it has something to do with the amazing thing that is a cast-iron skillet!

Just like Dad used to make!

Just like Dad used to make!

I of course, have a funny grilled cheese story. In college, when I had just started to really cook for myself, I decided I wanted a grilled cheese sandwich. I got out the bread, buttered both sides like my dad used to, heated a pan, assembled my sandwich in the pan and flipped it once. The first side was great and toasty brown. The second side though, decided to burn really bad. So I threw away the sandwich and made another one. Same thing happened. Finally, I called my dad and said “Dad, I’m trying to make grilled cheese and its just burning! What am I doing wrong?” He said “Did you cover the pan?” I blushed and giggled… nope, hadn’t covered the pan, which is why it was burning before the cheese melted!

Enough rambling… on to chilling for the last few hours of the weekend! OH! And I stole Jenn‘s idea of having a cute signature!

Snobby Joes

I got this recipe from Beadie some time ago, and then re-got it last week when I realized I had a plethora of lentils.

Adapted from Veganomican Cookbook

1 cup uncooked lentils
4 cups water

1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard (wet mustard)

4 to 6 kaiser rolls or sesame buns

Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.

Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and mustard and heat through.

Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.

The Vegan Dad

The prep on these was quite easy, even though I only have one good cooking pot. I cooked the lentils almost all the way through in my pot, then transferred to a high-sided pan to finish cooking. Then I did the onion/pepper thing in the pot and finished up the recipe. They smelled absolutely fantastic cooking, but even though I didn’t want to, I waited the 10 minutes to have the flavors meld.

Let me just say, this was probably the best surprise I’ve had in a LONG time! Not only did this look like ground beef sloppy Joes, but it tasted like the best spicy sloppy Joe I’ve had in a very long time. I served this on a closed-face (or closed-head, as I used to say) sandwich to Adam, and open-faced (open-head) to myself. One open-faced sandwich was quite enough for dinner, and I have a great lunch for tomorrow! I highly recommend this recipe!! Thanks Beadie!

Image credit: The Vegan Dad