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Monthly Archives: August 2009

Turkey Burgers with Basil & Feta w/ Cabbage-Radish Slaw

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I used the basil that was in my HighCross Farm CSA box and made the most incredible turkey burgers EVER! 

I also decided to make a low-cal cole slaw using the awesome head of cabbage that was in my CSA box. 

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Turkey Burgers with Basil and Feta

  • 1 lb ground turkey
  • 1 oz feta cheese, crumbled
  • 1/4 c plain bread crumbs
  • A handful of basil chopped
  • 1 egg, beaten
  • ground black pepper to taste

Mix all together in a bowl and form into four 4 oz patties.  I grilled mine on the stove top using cooking spray to save calories.  You can cook them on the grill, pan fry or even bake these if you like. 

Put on a whole wheat bun with a little Dijon mustard and you will be in heaven…trust me.

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They come out so moist.  You will want to eat all four. 

Cabbage-Radish Slaw

  • 4 c shredded cabbage
  • 3-4 radishes, cut into match sticks or grated
  • 1 small shallot, finely chopped
  • 1 tablespoon sour cream
  • 1 tablespoon sugar
  • 1 tablespoon vinegar
  • S & P to taste
  • 1-1.5 tablespoon cider vinegar

Whisk the sour cream, vinegar, shallot, sugar and S & P and pour over cabbage and radish.  Easy as that! 

Its a good combination of sweet and tart.  I love that it’s not heavy or overly creamy like most cole slaws tend to be. 

If you wanted you could throw in a little celery seed.

I could eat this every day.

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Posted by on August 13, 2009 in burgers, cabbage, radish, slaw, turkey

 

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Herb Pesto Roasted New Potatoes and Carrots

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I took the herbs I have growing on my balcony and made a yummy pesto.  Pestos are great.  I get to control the fat content, the salt, etc…

I use pestos for everything.  I coat my pasta, slather it all over chicken and this time all over my veggies. 

Unfortunately, my “recipe” is a handful of this and a handful of that.  I don’t think you could fail at this.

Herb Pesto

  • A handful of Italian flat leaf parsely
  • A handful of Sage
  • A handful of Rosemary
  • A handful of Thyme
  • 1/4 – 1/2 cup slivered almonds or pine nuts
  • 2-3 garlic cloves
  • Olive oil
  • S & P to taste

Pulse everything in the food processor or blender (except oil) until fine.  Slowly drizzle the olive oil into the food processor or blender while its running until you get your desired consistency.  You can make it thick or thin..whichever you like.

Cut up your veg and toss them with the pesto.  I used the wonderful new potatoes and carrots I got in my CSA box.

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  Spread veggies in a roasting dish and bake at 375 until soft (about 40 mins).

The pesto gets good and crispy and the potatoes and carrots get soft and creamy.  Ohhhhh so good.

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Posted by on August 13, 2009 in pesto

 

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CSA Thursday…my favorite day of the week

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I love it!

In the box this week:

  • Asian greens, two varieties
  • Purple Bell Pepper
  • Onions
  • Basil
  • Swiss Chard
  • New potatoes
  • Lettuce, two varieties
  • Zucchini
  • Cucumbers
 
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Posted by on August 8, 2009 in CSA

 

Healthy Bloomin’ Onion

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Kath Vogelmann had asked if I could do a Bloomin’ Onion for her using a Walla Walla from HighCross Farm.  I had never made one before so I scoured the Internet for recipe ideas.

A little back story on me before I continue.  I had gained a ton of weight when I had my two children.  They are now 17 and 15 respectively.  The weight made itself at home.  I decided this year to take the bull by the horns and lose weight the right way through diet and exercise.  I got a personal trainer and decided to cut calories and eat organic.  I have thus lost almost 30 pounds since I started this in March.

This brings me back to recipes for Bloomin’ Onions.  Almost every recipe I saw was a deep fried recipe.  All the nutrition information that came with had the Bloomin’ Onion at 2,ooo+ calories when it was all said and done (This includes the batter, breading and sauce). Yeah, Sarah can’t have that.  Bummer.  So what to do?

I decided to try and do a baked Bloomin’ Onion.  I was a little worried because to me, pre life change (notice I didn’t say diet? hehe), the best part was the fried crunchy outside.  I decided to coat the onion in egg white rather than whole egg and slather it in seasoned bread crumbs.

My thoughts:  This came out better than I had expected.  The top of the onion pedals were nice an golden brown and crunchy.  The bottom of the pedals were soft and creamy.  The sauce, oooooooh the sauce.  Unbelievable!  The whole onion baked was about 130 calories, including the breading.  The sauce I made low-fat by using fat free sour cream.  Granted you don’t have the ultra crispy outside that frying gives, but for a healthy alternative, this is pretty darn wonderful.

Bloomin’ Onion

  • 1 large sweet onion
  • 1/2 c bread crumbs
  • 2 egg whites, lightly beaten
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika

Preheat the oven to 375. Lightly spray a baking sheet with olive oil spray.

Peel the skin from the onions and trim the bottoms so that the onions sit flat. Cut the onion into wedges; making sure you dont cut all the way down to the bottom by cutting only three-quarters into the onion for a “flower” effect.  I cut out about an inch circle from the center of the onion so there was a place to hold the sauce.

Transfer to the baking sheet. In a small bowl, combine the bread crumbs, garlic powder and paprika. Set aside.

In another bowl, whisk the egg whites lightly with a fork. Pour the whites over the onion to cover thoroughly and then sprinkle evenly with the seasoned crumbs. Spray lightly with olive oil spray and bake for 40 to 50 minutes, until the onions are lightly browned. Place sauce in center of the onion.  Serve immediately.

Sauce

  • 1/2 c low-fat sour cream
  • 2 tablespoons ketchup
  • 1/2 teaspoon season salt
  • 1/8 teaspoon red pepper flakes or cayenne pepper
  • 1.5 teaspoons creamy horseradish sauce
  • 1/4 teaspoon paprika

Combine all ingredients and serve immediately.  Store left overs in refrigerator.

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Posted by on August 6, 2009 in onions

 

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