May 10, 2010

Indian-Spiced Burgers & Cumin Yogurt Sauce

I love (I mean, LOVE) turkey burgers. My husband and I were talking about our love for turkey burgers just the other day. We decided that we don't just like them because they're a little bit better for you than hamburgers, but we like them because we just enjoy the taste. Seriously, so good. I look at turkey burgers as a blank slate - an open canvass that is waiting to be painted...with toppings & spices. Cheesy analogy? I thought so too. 

Okay, so I've made these delicious turkey burgers (mushroom blue cheese burgers) numerous times. They are Please try them! And then after you thank me for posting such a fabulous turkey burger recipe, go ahead and try THIS one: Indian-Spiced Turkey Burgers. You'll love me forever, I promise you that! Oh, and the yogurt sauce. It's a perfect, refreshing, cool compliment to the spicy burgers. Yum!

Source: Cooking in Cucamonga, adapted from Martha Stewart's Great Food Fast

1 1/2 pounds ground turkey or chicken
4 green onions, thinly sliced
3 Tablespoons chopped fresh ginger
2 Tablespoons fresh lemon juice
1 Tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom - I omitted this, as I didn't have it
1/4 teaspoon cayenne pepper
1 1/2 teaspoons coarse salt
1 teaspoon pepper
1/2 a cucumber, peeled and thinly sliced

Prepare your grill for medium-high heat. (Or turn on your Foreman!)

In a medium bowl, combine the ground turkey, green onions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, salt and pepper. Mix well to combine. Set aside to marinate for 10-30 minutes.

Form the meat into patties to the size of your liking. Try to keep the thickness to about 3/4 of an inch.

Grill the patties until cooked through (165 degrees internal temperature), about 3-4 minutes per side. About 2 minutes before the meat is done.
Top with cucumbers and drizzle with cumin yogurt sauce (see below). Serve on a bun, in a pita, or just enjoy it as is!

Cumin Yogurt Sauce

1 container (about 3/4 of a cup) low-fat plain yogurt - I used Greek yogurt
1/2 teaspoon ground cumin
dash paprika
salt and pepper to taste

Combine all ingredients in a small bowl and stir to combine. Refrigerate until ready to serve with Indian-spiced burgers.

May 6, 2010

Lime-Scented Mango-Strawberry Salad

I love fruit. I mix strawberries with my Greek yogurt in the mornings. I add frozen bananas to my delicious Green Monsters. I snack on clementines like it's my job. By the way, how cool would it be if I got paid to eat food? I'd be one happy career lady, that's for sure. I.must.figure.out.a.plan.

Anyway, I always love a cold, refreshing fruit salad. I think fruit salads can really balance out a menu. I asked around on some online message boards for a fruit salad recipe - I REALLY didn't want one with whipped cream (don't get me wrong, I do love that stuff!). Someone suggested this recipe, and I'm so glad they did. It tastes like summer!

Source: All You - Lime-Scented Mango-Strawberry Salad

3/4  cup  sugar
2  teaspoons  grated lime zest
1/4  cup  fresh lime juice
3  cups  trimmed, sliced strawberries (about 2 lb.)
3  cups  peeled, diced mangoes (2 to 3 large mangoes) - I used frozen, diced mangoes

Combine sugar and 1/3 cup water in a small saucepan and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer until sugar has dissolved, about 3 minutes. Remove from heat and let cool. Stir in lime zest and juice; let cool to room temperature.

Mix strawberries with mangoes in a large bowl. Add syrup and gently stir until well mixed. Refrigerate at least 30 minutes or until ready to serve.

May 5, 2010

Blackberry Jam Cake

We all know I love me some sweets/desserts. Seriously, I've never been known turn away a sugary treat. This has potential to be a problem, but for now I'm embracing my high metabolism and desire for exercise and saying yes to decadent food! Hello, casual indulgence! It's all about balance, people. Anyway, enough of my ranting....

With that being said, this delightful cake shouldn't make you feel all. The recipe comes from my beloved Cooking Light cookbook (from my fabulous sister & brother-in-law!). I actually made this back in the fall to take to a friend's house - they were in charge of the meal, I was in charge of dessert. I mean, people just know me all too well! Because I absolutely enjoyed this (as well as my husband), I decided to make this for Easter. I knew I had to have dessert, but I wanted something light and refreshing. With jam instead of frosting, this is definitely a unique twist on regular cake. Enjoy!

Source: Cooking Light - Blackberry Jam Cake

1  tablespoon  all-purpose flour
1  cup  granulated sugar
1/2  cup  butter, softened
1  tablespoon  vanilla extract
3  large eggs
2 1/4  cups  all-purpose flour
2 1/2  teaspoons  baking powder
1/2  teaspoon  salt
1/2  teaspoon  ground cinnamon
1/8  teaspoon  ground nutmeg
1 1/4  cups  fat-free milk
1  cup  seedless blackberry jam, divided
1  tablespoon  powdered sugar - I omitted this

Preheat oven to 350 degrees.
Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

Place granulated sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour and next 4 ingredients (2 1/4 cups flour through nutmeg), stirring well with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Place jam in a small bowl, and stir with a whisk until smooth. Place 1 cake layer on a plate; spread with 1/2 cup jam. Top with other cake layer; spread remaining jam over top of cake. Sprinkle with powdered sugar - if desired.

May 4, 2010

Oat Applesauce Muffins

 [Sorry this isn't more glamorous - I almost forgot to take a picture!]

Hello, dearest readers! Good morning to you on this lovely, sunny day. I thought a wonderful breakfast recipe would suit this summer-like morning quite well. Remember that Cinnamon Streusel Bread I made over Easter? It required buttermilk, and as I've mentioned before, buttermilk just isn't a normal item in the Ice Cream & Wine household. Luckily, I found this great muffin recipe that also calls for buttermilk. These were definitely a hit! Very, very delicious!

Source: Milk & Honey (originally from All Recipes) - Oat Applesauce Muffins

1 cup rolled oats
1 cup buttermilk
1 cup whole wheat flour - I used all-purpose (need to get whole wheat!)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup brown sugar
1/2 cup applesauce
1 egg
1 cup chopped apples

Place oats in a small bowl, pour in buttermilk. Let sit for at least 30 minutes at room temperature. Preheat oven to 375 degrees - grease 12 muffin cups. 

In a large bowl, stir together whole wheat flour, baking powder, baking soda and brown sugar. Stir in oat/buttermilk mixture, applesauce and egg; mix well. Fold in apples. Scoop batter into prepared muffin cups.

Bake for 25-30 minutes, until a toothpick inserted center of muffins comes out clean.