Hola! Guess it’s that time of the week again…time to round up all of the recipes I made this week that are worth sharing. Unfortunately, the list is a little short this week as I was out of town Wednesday, Thursday, Friday and then Sunday was Easter so no cooking for me 😉
Instead of belaboring the post with a long explanation of what I ate when and all that jazz, I will just get to the point and share the few recipes that I have. First up:
Asian Turkey & Quinoa Muffin-Burgers
So this recipe is similar to the one I shared last week in the sense that I used ground turkey and baked the meat in a muffin tin, I simply just changed up the flavors and added quinoa!
– 1lb ground turkey
-1 cup of cooked quinoa (follow box instructions)
-1 teaspoon of sesame oil
-garlic powder to taste
-onion powder to taste
-1/8 to 1/4 teaspoon ground ginger (I didn’t measure)
-1/4 teaspoon chili powder
Mix all of the ingredients together in a bowl and tablespoon them into a greased muffin tin. Bake at 400 degrees for approximately 15 minutes. I ate mine on a gluten free muffin tin with a drizzle of pre-made ginger-sesame sauce. I usually am against using store bought sauces but I happened to have this in my fridge and I didn’t think about making it homemade until the last minute. I also accompanied the burger with homemade fries tossed in sesame oil and chili powder.
To make the fries I simply cut them into strips, tossed in the sesame oil, chili powder, salt and pepper and then baked them at 400 degrees until they were crispy (I didn’t time it, I really just kept an eye on them). I also made steamed green beans and sprinkled them with sesame seeds so there was an all around sesame infused flavor.
Next up is a vegetarian/vegan dish that I made on Tuesday.
Zoodles Marinara Topped with a Grilled Portobello Mushroom
-2 whole zucchinis, spiralized
– 1 small can of tomato sauce
– 1 14.5 ounce can of diced tomatoes with jalepanos
– 2 portobello mushrooms
This was really simple so I will just provide some quick directions. Take the zucchini and use a spiralizer to make zoodles (place in bowl or on a large plate). On the stove top, combine the tomato sauce and the can of diced tomatoes. Season the sauce to your taste (maybe some salt, pepper, garlic and/or onions and red pepper flakes). Grill the mushrooms but make sure they are brushed with an oil of sorts beforehand so that they don’t stick to the grill. Once sauce is seasoned to your liking and the mushrooms are done (like 7 minutes or so on each side), place on top of the zoodles and enjoy!
Grilled Steak with Tri-color Pearl Couscous and Rainbow Swiss Chard
For the steak-
– 1 big piece of steak (any cut you like) grilled to your desired temperature ( I like mine medium-rare or so)
For the couscous-
– 1 cup of tri-color couscous
-1 1/4 cup of water
-salt (dash or two)
-pepper (to taste)
-fresh or dried parsley (just shake, shake, shake it or if it’s fresh a few leaves will do)
-sprinkle of black truffle salt (to give it a mushroom flavor, skip if you don’t have any or don’t enjoy the taste of mushrooms)
Boil the 1 1/4 cup of water then add the cup of couscous. Once couscous has absorbed most of the water, add the rest of the ingredients and flavor to your liking.
For the Rainbow Swiss Chard:
-1 bunch swiss chard, chopped including stems
-2 tablespoon of oil
-1 clove of garlic, minced (or a few dashes of garlic powder)
-1/2 onion, diced (or a few dashes of onion powder)
-1/2 cup of dry white wine
-1 tablespoon of lemon juice
-salt to taste
In a large pan, heat oil and cook garlic and onions. Once they are cooked (or if you just used the powder, once the oil is hot), add in the Swiss chard and cook down a bit. Add wine, lemon juice and salt. The Swiss chard will be done once it is wilted.
Here is a bonus recipe that has nothing to do with dinner but I made it for breakfast and thought I would share. It’s not really revolutionary or anything but it was quite tasty.
Crispy Kale topped with a Pan Fried Egg and Bacon
-handful of chopped kale
-drizzle of oil
-salt, pepper, garlic & onion powder (just a dash of each)
-1/2 piece of bacon
Heat oil up in a frying pan and add the handful of kale. Once the kale has softened a bit add the salt, pepper, onion and garlic and stir around making sure to keep it in a bunch in the middle of the pan. Crack the egg on top of the kale and let it cook until it is no longer runny then remove from the pan with a spatula onto a plate. Cook the piece of bacon in the pan if you desire or heat it in the microwave for 90 seconds to ensure that it is extra crispy then top the egg and kale with the bacon and enjoy!
So that is it for the week as far as recipes go, unfortunately I wasn’t around to cook more. I promise that next weeks post will be a little more creative than this 😉