Turkey Burgers

Image from: http://www.wholefoodsmarket.com/recipes/2164

For Memorial Day this year we cleaned out our basement in preparation for our community garage sale. At the end of the day we were more than hungry so I decided on some sweet potato fries w/ chipotle seasoning and turkey burgers. Here is my adapted recipe I used from Whole Foods.

Lakeside Turkey Burgers

Ingredients

1 pound white ground turkey
6 sundried tomatoes in olive oil, thinly sliced, plus 2 tablespoons olive oil from the jar
2 tablespoons chopped parsley (or 2 teaspoons dried)
2 teaspoon garlic powder
Salt and pepper

Method

Place turkey in a bowl. Gently work in sundried tomatoes plus 2 tablespoons oil from the jar, parsley, garlic, salt and pepper. Take care not to overwork the mixture.

Form into 8 patties, making an indentation in the middle of each one to help the burgers cook evenly. Cover and refrigerate an hour to blend flavors.

Grill patties until firm and browned and all pink is gone from center, about 3 to 5 minutes per side. Serve on toasted buns with mayonnaise, lettuce and tomatoes.

Hummus!

For my dear friend Julia who loves hummus.

Hummus: basic recipe

1 1/2 cups garbanzo beans (I use dried and cook in my crockpot but you can use 1 can - 15 oz)
1/4 cup olive oil
1 clove garlic
2 tablespoons lemon juice
1/2 tsp salt
chopped fresh parsley

Mix in blender or food processor until smooth. I also add water to get the consistency I want.

If you want variations to this such as sun-dried tomato hummus just add sun dried tomatoes, if you want garlic hummus just add more garlic, etc!

So easy, affordable, and healthy! YUM

More Quiche!

I have been on such a quiche kick lately. I have been making it almost once a week for dinner or breakfast on the weekends. Loving all the things you can do it with it. Here is my newest combo:

Bacon Zucchini Quiche

6 eggs (beaten well)

1/2 cup milk (for dairy free use almond, coconut, soy, lactaid, etc)

salt and pepper

bacon (crumbed and cooked)

zucchini (chopped small)

green onion

tomato (sliced)

Instructions:

Precook bacon until crisp, add chopped zucchini and green onion and cook like stirfry - Grease a pie plate or any glass pan - preheat oven to 400 degrees - mix all ingredients together in a bowl and pour into glass pan - Place sliced tomatoes on top - bake in oven for 35 mins or until top starts to brown - let cool and serve

makes enough for 6

Mushroom Stroganoff (vegan)

If you like mushrooms this is an incredible recipe from one of my favorite cookbooks: The Hippy Gourmet's Quick and Simple Cookbook for Healthy Eating. We bought our mushrooms at the Boulder Farmer's Market today and served the stroganoff w/ garlic mashed potatoes. Enjoy!

Serves 8 (easily cut in half)

1 TBS extra-virgin olive oil

1 yellow onion, sliced thin

4 large portobello mushrooms, cut into chunks

5 cups shiitake mushrooms, cut into chunks

5 cups white button mushrooms, cut into chunks

1 teas paprika

1 cup vegetable stock

salt and pepper to taste

Heat pan w/ oil add onion and cook for 1-2 mins, add mushrooms and cook 1-2 mins. Sprinkle paprika and stir. Add vegetable stock. Cook until mushrooms are tender and the sauce become like gravy. Season w/ salt and pepper.

My Notes:

* We used a mix of mushrooms (just bought a "grab bag" at the market) you could use whatever you wanted.

* Mushrooms are expensive (6.00 per 1/2 lb at the market!!!) so I cut this recipe in half.

* I wasn't concerned w/ making this vegan so I used Chicken Stock instead of Veggie and added a little bit of sour cream. I also used a little cornstarch to thicken the sauce.

* You could serve over noodles but we like it over mashed potatoes:

peel and cut potatoes, add to crockpot w/ water and 2 whole garlic cloves - cook until potatoes are tender and then mash. Add butter and salt.