Chicken and Turkey

Turkey Burger Travels

Posted by on May 14, 2014 in Chicken and Turkey | 0 comments

I never said there would be twelve weeks of turkey burgers, did I?    If you have been following along, number four rolls out today when I explored the food and spices of Tunisia.

 

 

 

 

 

 

 

I mixed up a  North African-style blend of toasted seeds and combined them with additional ground spices.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The mix included fresh cilantro too. Of course, I wanted to use crumbled camel cheese but settled for what I had in the cheese box--a mix of feta and soft goat cheese.

 

 

 

 

 

 

 

I cooked a taster patty and was feeling –all proud.

 

 

 

 

 

 

 

 

I stowed the burgers in the refrigerator and made a fiery Harissa Lime Yogurt Sauce that is so tasty it needs a sacred place in the refrigerator forever.

 

 

 

 

 

 

California is having record-breaking heat with searing fire conditions.  Because of the furnace like weather and gusting hot winds the doors and windows remain closed.  So what do I do?  I decide to make traditional Tunisian bread called Smida.

Using the ingredients from the flatbread recipe (linked above), I substituted  2 tablespoons coconut oil for vegetable oil and Italian 'OO' flour including my procedure for pizza dough.

 

 

 

 

 

 

 

Combine equal parts of semolina and flour with salt

 

 

 

 

 

 

 

while the yeast mixture proofs.

 

 

 

 

 

 

 

Stir the oil into the yeast; begin pouring the liquid around the edge of the mixer on a low speed until

 

 

 

 

 

 

 

the dough clings to the hook, adding more water if necessary.  Let this rest for five minutes; turn the mixer on low speed and mix again for 5 minutes.  If you like to knead—knead on--.

 

 

 

 

 

 

Let the dough rise in a greased and covered bowl until doubled.

 

 

 

 

 

 

It was 98 degrees in my kitchen so it took only 20-25 minutes. 

 

 

 

 

 

 

 

I pulled the dough from the bowl and shaped it into 3-ounce portions; placed them on a baking sheet sprinkled with course ground semolina. 

 

 

 

 

 

 

 

Cover with a light tea towel.  After another twenty-minute rise,

 

 

 

 

 

 

 

I baked them at 425 degrees for 10-12 minutes with a full water bath on the bottom of the oven.  The result was a soft chewy textured roll with a fine crust. 

 

 

 

 

 

 

Later, MP grilled our burgers and we loaded the rolls up with tomato, lettuce and a blast of flaming yogurt sauce --to cool off-- just as the Tunisians do on Turkey Burger Tuesday.

Tunisian Turkey Burgers

Ingredients

  • 1 ¼ pounds ground turkey
  • North African spice blend*
  • 1 Tablespoon reduced-sodium Tamari sauce
  • ½ cup chopped red onion
  • 1 large clove garlic, minced
  • 1 jumbo egg white
  • 1 ounce crumbled feta (about ½ cup)
  • 1 ounce crumbled soft goat cheese
  • ½ cup roughly chopped fresh cilantro

Instructions

  1. Crumble turkey meat into a large bowl. Add the remaining ingredients in the order given. Using a large meat fork combine the mixture well without overworking. Divide the turkey mixture into 5 equal burgers. Wrap and chill several hours or overnight. Cook the burgers in a hot cast iron skillet brushed with canola oil until browned on one side. Turn the burgers over and cook the burgers until completely cooked in the center.
  2. Serve on soft whole-wheat buns with Harissa Lime Yogurt Sauce, fresh sliced tomatoes, and butter lettuce.
  3. Makes 5 burgers
  4. © Copyright 2014 Peggy Barrett Lunde
  5. All Rights Reserved
  6. http://cococooks.net/
http://cococooks.net/turkey-burger-travels/

*North African Spice Blend

Ingredients

  • ½ teaspoon each; cumin, anise and coriander seeds, toasted, cooled and ground fine
  • ½ teaspoon smoked paprika
  • 1/8 teaspoon each; allspice, cinnamon, cayenne pepper, and turmeric.

Instructions

  1. Combine spices well.
  2. © Copyright 2014 Peggy Barrett Lunde
  3. All Rights Reserved
  4. http://cococooks.net/
http://cococooks.net/turkey-burger-travels/

Harissa Lime Yogurt Sauce

Ingredients

  • 3 ounces Greek-style plain 2 % yogurt (Fage)
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon fresh squeezed lime juice
  • 1 clove garlic, crushed and minced fine
  • ¼ - ½ teaspoon Harissa (to taste)
  • Salt and freshly ground pepper to taste

Instructions

  1. Combine the ingredients in a small bowl; stir to combine. Adjust seasonings; cover and refrigerate.
  2. © Copyright 2014 Peggy Barrett Lunde
  3. All Rights Reserved
  4. http://cococooks.net/
http://cococooks.net/turkey-burger-travels/

Read More

Greek Week

Posted by on May 7, 2014 in Chicken and Turkey | 0 comments

Jack is back and so is another turkey burger!

 

 

 

 

 

 

 

Same drill—different mix.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook up a tiny bite to taste test the seasonings.

 

 

 

 

 

 

 

5 burgers.  The remaining burgers go to work tomorrow wrapped up as cold sandwiches.

 

 

 

 

 

 

 

Stir together the secret sauce...

Greek-style Turkey Burger with Lemon Garlic Yogurt Sauce.

 

 

 

 

 

 

 

Served high up in the air on a soft whole wheat bun,

 

 

 

 

 

 

 

deconstructed

 

 

 

 

 

 

 

or secured between fan shaped butter lettuce cups.

Set the DVR--it's Turkey Burger Tuesdays!

Lemon Garlic Greek Yogurt Sauce

Ingredients

  • 1 cup Greek-style plain 2 % yogurt (Fage)
  • 1 Tablespoon good quality olive oil
  • 1 Tablespoon lemon zest
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 clove garlic, crushed and minced fine
  • Salt and freshly ground pepper to taste

Instructions

  1. Combine the ingredients in a small bowl; stir to combine. Adjust seasonings; cover and refrigerate.
  2. © Copyright 2014 Peggy Barrett Lunde
  3. All Rights Reserved
  4. http://cococooks.net/
http://cococooks.net/greek-week/

Greek-style Turkey Burgers

Ingredients

  • 1 ¼ pounds ground turkey
  • ½ cup chopped red onion
  • 1 large clove garlic, minced
  • 1 jumbo egg white
  • 1 ounce Kalamata olives, roughly chopped (about 10-12 olives)
  • 2 ounces crumbled feta (about ½ cup)
  • 1 teaspoon dried oregano
  • 2 teaspoons dry mint (to taste)
  • 2 Tablespoons fresh mint, chopped

Instructions

  1. Crumble turkey meat into a large bowl. Add the remaining ingredients in the order given. Using a large meat fork combine the mixture well without overworking. Divide the turkey mixture into 5 equal burgers. Wrap and chill several hours or overnight. Cook the burgers in a hot cast iron skillet brushed with canola oil until browned on one side. Turn the burgers over and cook the burgers until completely cooked in the center.
  2. Serve on soft whole-wheat buns with Lemon Garlic Greek Yogurt Sauce, fresh sliced Turkish cucumber, tomatoes, and butter lettuce.
  3. © Copyright 2014 Peggy Barrett Lunde
  4. All Rights Reserved
  5. http://cococooks.net/
http://cococooks.net/greek-week/

Read More

Bahn Mi-Style Turkey Burger

Posted by on Apr 30, 2014 in Chicken and Turkey | 3 comments

This veggie head repeatably craves a turkey burger. When our family was on the move, soup or turkey chili simmered on the stove on winter Monday nights; turkey burgers slotted in during spring and summer months. These days, our children are grown-and gone; my attentions are not harried or hurried.

 

 

 

 

 

 

I concocted a blend of Southwestern herbs and spices to raise the heat for grown up burger tastes, loaded into a bun with avocado, butter lettuce and a slice of beefy red tomato.

 

 

 

 

 

 

 

Then, there was the Mushroom and Blue Cheese burger I entered in a contest last summer.

And, now a Bahn Mi-style burger invaded my sleep one night.  This burger is a plump, savory, and spicy twist on the adored Vietnamese sandwich traditionally made of pork and served on a baguette.  MP squished it before I took the photo...

 

 

 

 

 

 

 

 

 

 

Now, we have the burgers on Tuesdays after I round up Izzy from school, drive across the kingdom to her piano lesson and to her mid week church activity.  I receive extra credit when I help Jules with homework and drop her at the pool for swim team.

 

 

The finish line is home-- to grill the burgers I made earlier that morning.

 

 

 

 

 

 

 

 

 

 

The only trick is not to over mix the ground turkey when combining it with the other chopped aromatics and flavors.  Use a big meat fork and finish with a light touch using your hands.

 

 

 

 

 

 

 

Form the meat into 5 evenly sized burgers, cover with plastic wrap and refrigerate.  Let the burgers set out for 30 minutes before grilling or cooking them up in a red-hot cast iron pan.

 

 

 

 

 

 

 

Stack the soft bun

 

 

 

 

 

 

 

(or sliced baguette roll) with Gingered Miso Mayo, quick pickled red onion, carrots and radish, fresh Turkish cucumber, and cilantro.

I still serve five…

Gingered Miso Mayo

Ingredients

  • ¼ cup mayonnaise
  • 2 Tablespoons yellow Miso (fermented rice and soybeans)
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon grated fresh ginger
  • ½ Tablespoon honey
  • ½ Tablespoon toasted sesame seed oil
  • Salt and pepper to taste

Instructions

  1. Combine ingredients in a small jar. Top and shake vigorously to combine. Adjust seasonings.
  2. © Copyright 2014 Peggy Barrett Lunde
  3. All Rights Reserved
  4. http://cococooks.net/
http://cococooks.net/bahn-mi-style-turkey-burger/

Bahn Mi-Style Turkey Burgers

Ingredients

  • 1 ¼-pounds ground turkey
  • 1 small red onion, minced
  • 2 cloves garlic, minced
  • 1 Tablespoon fresh grated ginger, (or more to taste)
  • Jalapeno pepper, minced to taste
  • 1 egg white
  • 3 Tablespoons, fresh basil, chopped
  • 1 Tablespoon tamari or soy sauce
  • 2 teaspoons fish sauce
  • 2 ounces soft goat cheese, crumbled

Instructions

  1. Crumble turkey meat into a large bowl. Add the remaining ingredients in the order given. Using a large meat fork combine the mixture well without overworking. Divide the turkey mixture into 5 equal burgers. Wrap and chill several hours or overnight. Grill or cook the burgers in a hot cast iron skillet brushed with canola oil until browned on one side. Turn the burgers over and cook the burgers until they are completely cooked in the center.
  2. Serve on soft whole-wheat buns or baguette with Gingered Miso Mayo, picked red onion, carrots, and radishes, fresh cucumber slices and cilantro.
  3. © Copyright 2014 Peggy Barrett Lunde
  4. All Rights Reserved
  5. http://cococooks.net/
http://cococooks.net/bahn-mi-style-turkey-burger/

Read More

Chilly Days

Posted by on Oct 23, 2013 in Chicken and Turkey | 1 comment

Time slides by quickly.

Mondays were hectic when our sons were young especially in middle and high school.

 

 

 

 

 

 

 

Super simple soothing Turkey Chili was on the stove every Monday afternoon in the fall and winter in our home.  The “if it’s Monday” chili was there-- geared up to scoop into a shallow bowl for an early supper before a swim or soccer workout, scout meeting or a late dinner after a class or church.

 

 

 

 

 

 

Ground turkey, roasted red peppers, canned beans, a warm dose of spice; and a secret ingredient makes it surprising light and full of flavor.

 

 

 

 

 

 

 

Recently I gave it a makeover when I prepared it for the girls at Heritage House.

 

 

 

 

 

 

 

Build the chili in layers.  Saute  and season the onion and garlic in oil before adding your favorite spices. I always use straightforward chili powder and cumin.

 

 

 

 

 

 

 

Crumble the lean ground turkey into the pot and cook it until it is no longer pink.  Drop in the roasted pepper pieces.  I love the jarred fire roasted red peppers from Trader Joes's.

 

 

 

 

 

 

 

Add 2 cups turkey or chicken stock.  Toss in 8 ounces of tomato sauce. Then stir in 1 can diced tomatoes; 3 cans (14.5 ounce) drained and rinsed beans.  I use pinto, kidney, and black beans.

 

 

 

 

 

 

 

Lastly stir in 1/2 cup of good quality tomato ketchup.

There you go.  Cover the pot.

It can be ready in an hour or simmer away all day. Make it in a slow cooker or make it for a crew.

 

 

 

 

 

 

 

We kept it simple without adornment.  Add cilantro, sliced scallion, sour cream, avocado or cheese to make it a game day rush.

 

 

 

 

 

 

 

Gotta serve it with Creamed Corn Cornbread and homemade apple butter folks.

Read More

Company’s Coming?

Posted by on Apr 26, 2013 in Chicken and Turkey | 2 comments

Company’s Coming?

 

Chicken.

Somewhere in my memory is a woman who looked at me with unreserved sympathy and suggested I serve tried and true food to guests.

She overheard me speaking to my children.

1981

I met her at a market when Ty was safely pushing the cart, Cole was confined in the basket child seat and Gray was sheltered in a blue seersucker Snugli.

That soothing wisdom-- to a frazzled mom lives on.

We added chicken to the cart.

Then, my boys and I shared Ma's Nachos from Mother's Market at Koala Park.

2013

Braised Chicken with Green Olives and Lemon.

 

 

 

 

 

 

 

Easy, pretty, and  delightful.

 

 

 

 

 

Soft cheesy polenta takes the juicy chicken to elegant comfort food status.

http://beta.abc.go.com/shows/the-chew/recipes/Braised-Chicken-Green-Olives-Lemon-Gwyneth-Paltrow

Gwyneth Paltrow inspired-

What is your favorite company dinner?

 

 

Read More

Half Time Chili

Posted by on Feb 1, 2013 in Chicken and Turkey | 3 comments

I try to be a good sport-- but the Super Bowl leaves me uninspired.  Standings, scores, clutch performances and MVP’s make my eyes glaze over.  Defense?  Food!

Turkey and Black Bean Chili with Sweet Potatoes.

 

 

 

 

 

Buy the ingredients on Saturday.  Assemble on Sunday.

 

 

 

 

 

 

 

After browning the onion and garlic in canola oil, stir in the spices.

 

 

 

 

 

 

 

Rather than breaking up the turkey, leave it in clumps to caramelize on both sides.

 

 

 

 

 

 

 

While the meat is cooking load the Crock-Pot with beans, tomatoes, sauce, sweet potatoes, and water.

 

 

 

 

 

 

 

After the meat has been turned, de-glaze the skillet  with Balsamic vinegar.

 

 

 

 

 

 

 

Turn on the heat and settle in--

Think of the possibilities.

Nachos?

Add a poached egg?

SONY DSC

Clutch... This chili wins in the end!

Kaepernick

Turkey and Black Bean Chili with Sweet Potatoes

Ingredients

  • 1 package lean ground turkey meat (about 1 ¼ pounds)
  • 1 Tablespoon canola oil
  • 1 large onion, sliced
  • 2-3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 Tablespoon chili powder
  • Kosher salt and pepper, to taste
  • 1/3 cup Balsamic vinegar
  • 1 (14 1/2) ounce can fire roasted tomatoes
  • 2 (15 1/2) ounce cans black beans, drained and rinsed
  • 1 (8-ounce) can tomato sauce
  • 3 medium sweet potatoes (about 1 1/2 pounds), cubed
  • 2 cups water

Instructions

  1. In a medium nonstick skillet, heat oil over moderate heat. Sauté onions and garlic with salt and pepper until lightly browned; add garlic and cook another minute. Stir in chili powder and cumin; stir and cook for 30 seconds or so. Add ground turkey in clumps and cook until the meat begins to caramelize. Deglaze the pan with the vinegar.
  2. In a Crock-Pot, combine the turkey mixture with the remaining ingredients. Stir well. Cook on high setting for 2 hours and low for another 3 for best flavor.
  3. Adjust seasonings. Serve with guacamole.
  4. Serves 8
  5. © Copyright 2013 Peggy Barrett Lunde
  6. All Rights Reserved
  7. http://cococooks.net/
http://cococooks.net/half-time-chili/

 

Read More