Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
When it comes to burgers we are more fond of turkey burgers in this house than we are of beef burgers. I am not sure why that is. I think we just prefer the taste of turkey more and I know (Speaking for myself) I prefer the texture of ground turkey to beef. Turkey is also one of those things that you can really adapt well with other flavours such as the additions I have made here today.
Today's recipe is one which I adapted from one I found in the cookery book "The 8-Week Blood Sugar Diet Recipe Book." The original sounded really delicious.
The original recipe called for chopped dried apricots and Haloumi cheese. I had neither one of those in my larder, so I decided to go with dried cranberries and goat's cheese which I do have.
Because I had changed out the fruit and cheese in the recipe, I decided to use different herbs also. In the original they had used coriander flakes (cilantro) and red chillies.
I didn't think either one would go well with cranberries or goat's cheese and so I chose to use sage, parsley and thyme, with fabulous results! I use an adjustable measuring spoon that works really well for this. You can adjust it according to the amount you need. No need for a variety of spoons!
Make sure you really chop your cranberries and spring onions very finely. The burgers will hold together better if you do. Zirconia Ceramic Knives do the job perfectly. Good knives are your best friend in the kitchen. I always hated it when I went to my mom's and had to use her knives. They were old, dull and alot of the handles were broken and taped together. (My mom's was never a keen cook.) After the first couple of times, I used to bring my own knives with me.
Cranberries and goat's cheese go very well with each other and with turkey! These burgers are really moist and delicious!
Lately we have forgone the buns when it comes to burgers. They mostly fall apart when you are eating them and we end up eating them with a knife and a fork anyways, so its just easier to eat them plain. At least for us it is, and as a Diabetic, it is the healthier option for me!
These were served simply with a red slaw, which is a recipe I also got from the book. Red cabbage, shredded carrot and apple are simply mixed together with a simple slaw dressing.
2 TBS of mayo along with 1 TBS each of olive oil and cider vinegar do the trick. There is a bit of sweetness from the apple, and plenty of colour and crunch. One apple, one carrot and half a small cabbage, shredded finely. This 5 in 1 vegetable shredder makes really short work of that! Plus it has a handy bowl which you can mix the salad together in for serving and storing. I love kitchen gadgets like this which are not only attractive, but also useful and work well.
I did cook Todd some potatoes to enjoy with his. I really love potatoes, but in trying to keep my carbs under control, more often than not I have to forgo them.
These tasty burgers made for a lovely light supper that we both enjoyed very much!!!
Healthier options for me, whilst still satisfying my skinny husband who can eat whatever he wants. We both felt like winners!
Yield: 6
Turkey Burgers with Cranberries & Goat's Cheese
These moist and delicious burgers are also fabulous made as meatballs. Just shape them into smaller balls and roast in a hot oven (220*C/400*F/ gas mark 7) for 15 to 20 minutes until golden brown and cooked through.
ingredients:
500g minced lean turkey (generous pound)
4 spring onions, finely chopped
4 TBS dried cranberries, finely chopped
100g soft goat's cheese, crumbled (1/2 cup)
1 medium free range egg, beaten
1/4 tsp dried sage
1/2 tsp each dried thyme and parsley
salt and black pepper to taste
1 TBS olive oil for frying
instructions:
Mash all of the ingredients, with the exception of the oil,
together in a bowl, mixing well together. Shape into 6 flat patties and place onto a plate. Set
in the refrigerator for about half an hour or so to firm up.
together in a bowl, mixing well together. Shape into 6 flat patties and place onto a plate. Set
in the refrigerator for about half an hour or so to firm up.
the olive oil in a large skillet. Add the turkey patties and fry on
both sides until they are golden brown and cooked through. Serve hot
with a salad on the side.
Created using The Recipes Generator
I really, really loved these tasty burgers. Simple to make and delicious, they went down a real treat. It was all I could do to keep my appetite in check and eat only one. Never mind, I filled up on salad. Bon Appetit!
PS - I hope you like my new printable recipes format. My friend Jan clued me in to the fact that Google documents were changing and not for the better so I made the change to Recipe Generator. Its not free, but what the hey, I think it looks better!
I had in mind the other day to make some Fish Finger Tacos. I got everything ready to go and realised I didn't have any flour tortillas, and so I did what every capable cook does, I improvised. I had some finger buns in the house and so I turned them into sandwiches instead, with most excellent results!! We both really enjoyed these and they made a change from our regular fish finger sandwiches, The World's Best Fish Finger Buttie!
We liked them every bit as much which is saying a lot, as my other ones are plenty delicious, let me tell you!
I like to use Cod fish fingers, made from sustainable cod. I also like to use the larger ones versus the smaller ones as you get more cod per finger and less breading/coating. You also don't get as many in a pack, but that's okay with us. If you would rather use the smaller ones, then by all means do so!
I popped them onto a baking sheet and sprinkled them with taco seasoning to give them a bit of a spark. This works great for anything like that which you want to add extra flavour to. Just sprinkle on your favourite seasoning mix . . . for tacos, (and these sandwiches) I used taco seasoning. You can make your own, or use a purchased mix.
I had made a spicy coleslaw for use in the tacos, so I thought, why not use it in a sandwich? I use coleslaw in my Crispy Chicken Sandwiches, and my BBQ Chicken Sandwiches, so why not here! Coleslaw on a sandwich is a very good thing!
This coleslaw is flavoured with a spicy mayo . . . this is where some of that taco seasoning comes in handy again. I also added lime juice and zest for a bit of a punch/tartness. YUM!
I also added some spicy guacamole. You could use already made, but its very easy to make a simple one yourself by mashing together some garlic, avocado pear, chopped tomato and some more of that lime juice.
Once the fish fingers are done, I sprinkled them with some grated cheese and popped them back into the oven briefly to melt the cheese while I toasted the buns on the cut edges.
I piled the coleslaw and guacamole onto the toasted buns and then topped them with the cheese coated spicy fish fingers.
These were fabulous!! We both really enjoyed them a lot. I was really happy that didn't let myself become daunted by not having any tortillas to fly with my original idea, and Todd was happy that I didn't make him go to the store to get some. (In all truth, I have pretty much given up on sending him to the store for anything but simple things like milk and bread. He always comes back with the wrong thing. No lie.)
We couldn't wait to tuck in and we were not disappointed in the least. Each mouthful was more delicious than the last. I found myself wishing I had made a few more. (I only made two. I do that a lot because there are only two of us.)
I think we both could very easily have enjoyed a second helping of one of these tasty sandwiches!
You could of course serve some potato chips or tortilla chips on the side with dips, and you could spoon salsa on top of these sandwiches if you were so inclined. We were happy with them just as they were, and I think you will be too!
*Spicy Fish Finger Sandwiches*
Serves 4
Quick,
easy and delicious. You won't use the whole envelope of taco seasoning,
but don't worry about it. You can clip it shut and use it again another
time.
8 thick cod fish fingers
1 envelope of taco seasoning mix
4 TBS mayonnaise
the zest and juice of one lime, divided
1/2 small cabbage, trimmed, cored and hand shredded
1 large carrot, peeled and grated
1/2 red onion, peeled and very thinly sliced
1 avocado, peeled, and pitted
1 clove garlic, peeled and crushed
2 tomatoes, de-seeded and diced
4 large bread rolls
8 TBS grated strong cheddar cheese
Preheat your oven according to the package
directions for the fish fingers. Sprinkle each fish finger with a small
amount of taco seasoning and place onto a baking sheet. Pop into the
preheated oven and bake according to the package directions.
While
the fish fingers are baking make the coleslaw and guacamole. To make
the coleslaw, mix together the mayonnaise with 2 TBS of the taco
seasoning mix and half of the juice and lime zest. To make the
guacamole, mash the avocado roughly, adding a pinch of salt and the
crushed garlic. Stir in the tomatoes and remaining lime zest and juice.
(you can also add some chopped fresh coriander if you have it, about 1
TBS of it.)
Split the bread rolls and toast
lightly under a hot grill or broiler. When the fish fingers are done
sprinkle some cheese on top of each and then pop the tray back in the
oven for a few minutes to melt the cheese.
Fish fingers are one of those things I always have in my freezer. They come in really handy for things like this, for last minute impromptu meals when you just can't be asked to cook, and children really love them. We happen to love them too. (Don't judge me, lol) Something new for Fish Friday??? Why not! Bon Appetit!
Can you ever have too many coleslaw recipes? I think not! I love coleslaw and I am always figuring out new ways of presenting it, flavours to add to it, etc. I especially like this version here today, which is a tad bit different than the usual variety. Salad season is one of my favourite seasons! But then having said that, I could eat coleslaw any time of the year!
I really love salad weather and we have certainly been enjoying lots of that these past few weeks! Summer and salads go together like, well . . . peas and carrots! Especially when they are as delicious as this beautiful Green Slaw!
This recipe today is an adaptation of one I discovered on Foraged Dish, by way of The View From Great Island. I was looking for something slightly different that I could make for our combined Canada/Independence Day bash on Monday evening, and when I saw this recipe, I knew I had found a perfect contender!
One of the reasons it really appealed to me was that it was not a claggy, mayonnaise based coleslaw. I adore coleslaw with vinaigrette dressings.
And this vinaigrette is amazing, with an almost fusion take on different cultural flavours, with fresh lime, olive oil, ginger, sesame oil, and . . . maple syrup. Say what??? I thought it matched the idea of both American/Canadian/ British cultures, which are more and more becoming a melting pot of cultures/flavours/foods! You can't get much more Canadian than Maple Syrup!
I also loved the idea of all of the fresh vegetables in the dish, each one being a variant of the colour green . . . almost like Ireland you know, with its many shades of green . . . and America is full of Irish people, and I myself am 27% Irish . . .
I used a very British cabbage here, which is long and pointed . . . loosely leafed . . . the sweetheart cabbage. The original recipe used savoy cabbage, which is also fairly loose leafed . . .
Add to that thinly julienned sweet green bell peppers . . . slivered spring onions . . .
diagonally sliced sugar snap peas . . . be sure to de-string them . . . its very easily done. Just insert your knife beneath the underside at the tip opposite the stem and pull towards you . . . the strings should pull right off. Strings are chewy things, not crisp things, and they have no place in this salad, where only the crispest of intentions should lay . . .
chunks of rich and creamy avocado are the exception to the rule . . . luxurious . . . delicious . . . creamy . . .
For a bit of a bite, a thinly sliced green jalapeno chili pepper . . . you can de-seed if you want to decrease the heat from the pepper . . . but I just left the seeds in. I knew the guys could take it and would actually probably really enjoy it . . .
There is the soft leafed herb, with a bold, bold flavour . . . fresh coriander leaf . . . or cilantro as it is called in North America. Very Tex Mex, but also Thai . . . fusion again . . .
Finally we have the nutty addition of toasted flaked almonds . . . almost sweet, and certainly crunchy . . . about 8 minutes on a baking sheet in a hot oven does the trick. Perfect. Make a few extra to nibble on. I always do. I adore almonds. Altogether this was beautiful!
*Green Slaw*
Serves 6 - 8
Green, fresh and slightly spicy. Goes great with all your grilled meat, chicken or fish.
1/2 head of cabbage, thinly shredded with a knife
(I used a sweetheart cabbage, but savoy is also recommended)
1 green sweet bell pepper, trimmed, de-seeded and julienned
1 cucumber, washed, dried and cut into half moons on the diagonal
3 spring onions, washed and thinly sliced on the diagonal
85g of sugar snap peas, trimmed, de-stringed and sliced thinly on the diagonal
1 green chili, trimmed and thinly sliced (optional)
1 ripe avocado, pitted,peeled and cubed
a handful of fresh coriander leaf, coarsely chopped
85g flaked almonds, toasted (1/2 cup)
For the dressing:
60ml fresh lime juice (1/4 cup)
60ml olive oil (1/4 cup)
2 TBS toasted sesame oil
1 tsp finely grated peeled, fresh ginger root
1 TBS maple syrup
salt and black pepper to taste
Prepare all of your vegetables and toss together in a
large bowl. Whisk together the dressing ingredients. Pour over the
salad and toss together again. Sprinkle with the toasted almonds and
served immediately.
The lads actually enjoyed this salad on their grilled burgers, kind of like a pickle. It made me happy to see them tucking in like they did!
We were a motley crew mix of Alaskan, Canadian, Utah'n, Irish, and Brit! What better cause for celebration!
Elder Boyer did a fine job of grilling the burgers and dogs! Oh boy, did he fall in love with the Space Grill! I think he is putting one on his wish list for when he and Sister Boyer go back to the US after their mission is finished. (Psst, that is a bottle of BBQ sauce in his hand, not a bottle of beer, lol)
Happy 4th of July to all my American Readers! Have a good one. Stay safe and enjoy all of your festivities, food, fireworks, BBQ's etc.!
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