Weekly Recipes Worth Sharing

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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 ūüėČ

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

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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!

 Ingredients:

– 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

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Ingredients:

-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

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Ingredients:

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)

Instructions:

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

Instructions:

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

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Ingredients:

-1 egg

-handful of chopped kale

-drizzle of oil

-salt, pepper, garlic & onion powder (just a dash of each)

-1/2 piece of bacon

Instructions: 

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 ūüėČ

 

 

Oven Baked Beet Chips

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So I had three beets just hanging out in my fridge now for the last 6 days or so and I needed to use them. I’ve made just plain roasted beets the last like 4 times I had them and I initially thought I’d find a recipe to use them for baking, but I didn’t like any that I found. While on my search for some recipe inspiration I came across “beet chips”, genius! I don’t know why I didn’t think of that! It seemed so simple & easy! Heck, I make sweet potato chips all the time, how hard could it be?

Well, it’s not that hard unless you’re a sleepless mom of two minions, then it’s nearly impossible! Ok, I’m exaggerating a little but I did have a few moments of failure while trying to make this stupidly simple recipe.

Here are the ingredients/directions:
-3 beets
-olive oil
-salt
-pepper

Cut the three beets with a mandolin. Toss with oil, salt & pepper. Place beets on top of a wire rack over a baking sheet so you don’t have to flip them over. Bake at 400 degrees for 30-35 mins.

Sounds pretty simple right? Here’s what happened:

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Ok great, so far so good. I take my mandolin and start by cutting the stem off…and it went horribly wrong. I cut it so it was lopsided…time to switch tactics.

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Nope. That knife didn’t work either…one more time.

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Ok, good much better! Now I’m actually getting somewhere and my slices somewhat resemble a chip! Here’s a quick tip: leave the root of the beet on so you can hang onto it while you’re slicing. Like this:

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Oh and make sure you set the oven before you start and have your bowl out and next to you (unlike me who didn’t think ahead) because your hands will end up looking like you murdered someone temporarily.

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Anyway, I pretty much had smooth sailing from there. I placed the beets on the wire rack over the baking sheet like this:

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And they came out crispy like this:

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Then I served them next to my turkey burger & ate them!

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Yum! ūüėč