February 20, 2012

Trieste’s Seasoned Turkey Burger and Homemade Cajun Spice Blend

The other week, as we were heating up our lunches in the little kitchen area at work, Trieste told me about a really good turkey burger she had made. I had never made a turkey burger myself…I’m not sure why–I guess I just think of beef when it comes to burgers, and never thought about trying a turkey burger. But when Trieste told me what was in the recipe, I had a hunch I would like it. So I made a note to buy some ground turkey on my next trip to the grocery store and made this burger a few days ago. And I did like it…very much! It’s mildly seasoned with Cajun spice blend and has finely diced onion, bell pepper, and some fresh cilantro mixed in with the ground turkey, which give the burger a great flavor! I added some chopped green chiles, which you can’t really taste, but I think it added a little to the juiciness of the burger. If you don’t care for ground turkey, I think this recipe would also work great with ground beef, although I haven’t actually tried that yet.

The recipe makes one burger, which is handy if you are just cooking for one or two…you don’t have to make a big batch of burgers! If you do need to make more, just multiply the recipe by the number of burgers you are wanting to make. If you don’t happen to have Cajun spice blend on hand, I’m also including a recipe for one you can make yourself!

TRIESTE’S SEASONED TURKEY BURGER (makes 1 burger)

  • 4 ounces ground turkey
  • 1/8 teaspoon salt
  • Black pepper to taste
  • 1 teaspoon Cajun spice blend, divided
  • 1/8 cup finely diced bell pepper
  • 1/8 cup finely diced onion
  • 1 teaspoon finely diced green chiles, canned or fresh, optional (if using fresh, remove seeds)
  • 1 Tablespoon finely diced fresh cilantro
  • cooking spray or a little olive oil
  • whole wheat burger bun or roll
  • some thinly–sliced onion, grilled, to top burger (optional)

You can cook this burger in a frying pan on the stovetop, or you can make it in the oven in an oven-proof skillet or baking pan. Or, you could probably grill it if you have one of those small countertop indoor electric kitchen grills.

If making this in your oven, preheat the oven to 375 degrees, and place a medium-size oven-proof skillet or baking pan in the oven (I used a cast iron skillet).

Place the ground turkey in a small mixing bowl and add the salt and pepper with 1/2 teaspoon of the Cajun spice blend. Using a fork, blend the seasonings and the ground turkey well. Add the second 1/2 teaspoon of Cajun spice blend, the bell pepper, onion, green chiles (if desired), and cilantro; blend all ingredients well.

Form a patty with this mixture. Spray your skillet or pan lightly with oil (or coat lightly with some olive oil, which is what I did). Add the burger to the skillet or pan. If frying this on your stovetop, cook burger until done, turning several times to cook evenly. If making this in your oven, place skillet with burger in oven and cook for about 5 minutes on one side, then turn burger over and cook 5 minutes more, or until done. NOTE: my burger was not quite done after the 10 minutes in the oven; instead of keeping it in the oven longer, I just decided to take it out of the oven and fry it on the stovetop a little while longer until it was done. I added some onion slices to the pan, too, so I could top the burger with grilled onion.

I decided to use a whole wheat roll instead of a burger bun, and I put some mayo, lettuce (I used arugula) and a tomato slice on the top half of the roll. I topped the burger with my grilled onions. It was delicious! :) Put whatever you like best on your burger. And if you want to be extra healthy, serve it with some apple wedges instead of potatoes!

Here’s a recipe for Cajun Spice Blend if you want to try making your own…

CAJUN SPICE BLEND (from Allrecipes)

  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 1/2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 1/4 teaspoons dried oregano
  • 1 1/4 teaspoons dried thyme
  • 1/2 teaspoon red pepper flakes (optional–this will make the blend hotter!)

Stir together all ingredients until well blended. Store in an airtight container. Makes 1/4 cup.

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February 18, 2012

Spicy Roasted Chickpeas from Vegan Junk Food

I’ve been wanting to make roasted chickpeas (also called garbanzo beans) for some time. When I had the opportunity to review Vegan Junk Food by Lane Gold, I found a recipe in the book for just that…so I knew that’s what I wanted to try! But before I tell you about the roasted chickpeas, I’ll tell you a little about the book. :)

When I think of vegan, I think of healthy eating. I’ve mentioned before that I’m not a total vegan eater myself, but I do like to try healthy vegan recipes. So I was curious about Vegan Junk Food. It’s great to eat healthy, but everyone craves sugary, salty, and fried goodies now and then. This book has 225 recipes to satisfy these cravings…and they’re all vegan (and animal-friendly), so it’s handy for those who choose to eat vegan or who need to eat vegan because of food allergies or other dietary restrictions. Some of the goodies you’ll find in this book include:

  • Pumpkin Pancakes with Cinnamon Syrup
  • Lemon Poppy Seed Waffles with Lemon Curd
  • Mushroom Stroganoff
  • Portobello Cheese Steak
  • Loaded Nachos
  • Barbecue Tempeh Pizza
  • Chicken Fried Seitan with Gravy
  • Root Beer Float Cupcakes
  • Lemony Blueberry Crisp
  • Cinnamon Roll Cookies

I made the Spicy Roasted Chickpeas, and thought they were very good. The recipe describes them as crunchy…I don’t think I’d call them crunchy, but they are a great snack if you are craving something savory and mildly spicy. They taste best warm, so if you make them ahead of time, you’ll want to heat them up before serving them. And if you’re making them for more than a few people, you’ll probably want to double the recipe. They are quick and easy to make, and a great healthy “junk food” snack!

SPICY ROASTED CHICKPEAS (from Vegan Junk Food)

  • 1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed
  • 1 Tablespoon olive oil
  • 1/4 cup nutritional yeast*
  • 1 teaspoon chili powder (if you want a spicier flavor, try 1 1/2 teaspoons)
  • 1/2 teaspoon cumin

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2. In a large bowl, toss together garbanzo beans, olive oil, nutritional yeast, chili powder, and cumin.

3. Pour out onto prepared cookie sheet.

4. Bake for 20-25 minutes, stirring about halfway through.

*You’ll probably need to go to your local health food store to get the nutritional yeast…this is not the same yeast you use for making bread!

Serve while still warm, and enjoy!

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February 15, 2012

Dreamy Headboards

Thinking of doing some redecorating in your bedroom? Maybe you want a fresh new look for spring. A new headboard is a great place to start! If you’re wanting some inspiration, you’ll need to check out the great ideas at HGTV. They have 12 wonderfully creative headboards…made with everything from old salvaged doors and window shutters to vintage metal gates (like the door and gate shown in the photo above). I love how these rustic objects are upcycled and transformed into very appealing and unique looks for the bedroom. Even if you don’t need a new headboard, many of these ideas could add interest to other walls in your bedroom or different rooms in your home.

I thought I’d share some of my favorite ideas from the site here, and you can visit HGTV.com to see the others! (All photos shown are from HGTV.com).

I love old shutters and never realized how great they look as a headboard! The letters perched on top are a fun, whimsical touch, too! Shutters also look great in other rooms–they add interest and texture to a bare wall. And you can hang framed pictures or photos on them, or even bunches of dried flowers, for a homey cottage look.

I’m such a Shabby Chic fan…I love the look of these rustic doors as headboards, and I love all the white! The chandelier looks wonderful in this room, too…it completes the look so well. Such a dreamy combination of rustic and elegant!

The photo above shows another salvaged door upcycled as a headboard. The style of this door reminds me of an antique mantel–I think a mantel would work great as a headboard, too! I love the vintage mirror hanging above the headboard and the vases displayed on the ledge. The room feels so cozy!

Hope this gives you some inspiration for decorating in your own home! Do you have ideas of your own for upcycling some worn but wonderful treasures?

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February 13, 2012

What is Love?

Love is patient, love is kind. It does not envy, it does not boast, it is not proud.

It does not dishonor others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs.

Love does not delight in evil but rejoices with the truth.

It always protects, always trusts, always hopes, always perseveres.

Love never fails.

I CORINTHIANS 13:4-8 (NIV)

New International Version (NIV) Copyright © 1973, 1978, 1984, 2011 by Biblica

Wishing you a Happy Valentine’s Day as you celebrate and enjoy special moments with those you love!

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February 8, 2012

Cheesy Stuffed Sourdough Loaf

You need to be hungry when you make this and have other people around to help you eat it up, because you won’t be able to stop eating it, it’s so good! I saw a recipe on Pinterest for a Stuffed Bread Loaf and decided to try it out. I modified the recipe because I think my bread loaf was much bigger…I bought one of those large round sourdough loaves (1 lb. 8 ounces). I sliced my bread a little thinner, too (thinner slices equal more cheese per bite :) ), and I used more olive oil and cheese than the original recipe. I also used roasted chicken (sliced deli-thin) instead of ham.

You can use mozzarella or provolone cheese in this…I used some of each. Instead of roasted chicken, you can use sliced ham, turkey, or salami…whatever you like best. I like using the really thin, thin deli sliced meats in this because it makes stuffing the loaf a little easier. Slices of roasted red peppers are stuffed in this amazing loaf, too…and if you have any more room to stuff, the original recipe mentions you can also use sliced or chopped olives, chopped marinated artichokes, sun-dried tomatoes…even pesto…yum! Sliced mushrooms would be good, too. I’m going to try this with chopped artichokes the next time I make it!

You start with a round loaf of sourdough, but by the time you’re done stuffing it, it actually takes on an oval shape. This is a great appetizer for get-togethers, parties, and game-watching…or a yummy snack for you and your family or friends. It’s so good right out of the oven! If it cools before you have time to serve it, just pop it in the microwave to reheat! You will need a pastry brush to brush an olive oil mixture on the bread slices…so be sure you have one before you start…

CHEESY STUFFED SOURDOUGH LOAF (adapted from Chicho’s Kitchen)

  • 1 (1 lb. 8 oz.) round sourdough bread loaf (or substitute another type of bread if you don’t like sourdough)
  • 1/2 cup olive oil
  • 1 1/4 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/4 teaspoon minced garlic
  • 1/3 to 1/2 lb. (or about 5 to 8 ounces) thinly sliced roasted chicken, turkey, ham, or  salami
  • 10 to 12 ounces sliced mozzarella or provolone cheese, or 5 to 6 ounces of each (about 14  slices total)
  • 3/4 to 1 cup roasted red peppers from a jar, well-drained (I drained mine on a paper towel; if you don’t drain them, they’ll make the bread soggy)
  • Optional: 1/3 to 1/2 cup sliced olives or any of the following–chopped marinated artichokes, sun-dried tomatoes, pesto, sliced mushrooms

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place your loaf on the sheet.

Slice your round loaf of bread vertically into 3/4″ to 1″ thick slices–but do not slice all the way through to the bottom! (You should end up with about 10 or 11 “slices,” giving you 9 or 10 “slits” to stuff with cheese, meat, and roasted peppers).

In medium bowl, combine olive oil, oregano, pepper, crushed red pepper flakes, and minced garlic, stirring to mix well. Using a pastry brush, brush both sides of all the bread “slices” generously with this olive oil mixture.

In assembly-line fashion, make 14 “piles” with each slice of cheese, topped with a thin slice of deli meat, then topped with a roasted red pepper slice or two (you could also add or substitute some chopped olives, artichokes, sun-dried tomatoes, sliced mushrooms, etc. with or in place of the red pepper).

Bend each cheese slice “pile” as if you were going to fold it in half, and fit down in between your bread slices. Because several of the end slices are narrower, one “pile” is enough to fill them up. The wider middle slices will require two “piles” stuffed in between them. For the other slices, I stuffed one-and-a-half of the cheese “piles” in between them. If this sounds confusing, all you really need to remember is to stuff the bread slices with your piles of cheese and other goodies till your loaf is well-stuffed!

Bake your stuffed loaf on the baking sheet at 350 degrees for 20 minutes or until cheese is melted. Remove from oven, and serve while warm! You can just pull the slices apart as you’re eating it, or cut them with a knife.

It’s so yummy and cheesy…I’m going to have to make another loaf soon! :)

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February 4, 2012

Banana-Oat Smoothie

After making those super–rich Butterscotch Cashew Blondies a few days ago, I felt like I needed to post something healthy to balance things out a little! I found this smoothie recipe in an old issue of Martha Stewart’s Everyday FOOD magazine and since I had some bananas on hand, I though it would be a good time to try this out! It’s a great-tasting way to get some extra oatmeal into your diet. The original recipe calls for plain low-fat yogurt, but I used vanilla, and some healthy ground cinnamon is mixed into the smoothie, too. I decided to sprinkle a little more cinnamon on top. If you have an extra banana and you want to make the smoothie extra fancy, you could put a few thin banana slices on top and then sprinkle cinnamon over that. This recipe makes 1 serving and is 342 calories if you use plain low-fat yogurt.

BANANA-OAT SMOOTHIE (from Everyday FOOD)

Makes 1 serving

  • 1/4 cup old-fashioned rolled oats
  • 1/2 cup plain low-fat yogurt (or you can substitute vanilla yogurt)
  • 1 banana, cut into thirds
  • 1/2 cup fat-free milk (or substitute soymilk or almond milk)
  • 2 teaspoons honey
  • 1/4 teaspoon ground cinnamon
  • additional banana slices and cinnamon for garnish, optional

Combine oats, yogurt, banana, milk, honey, and cinnamon in a blender and puree until smooth. Add some banana slices on top of the smoothie if desired, and sprinkle with additional cinnamon.

 

It’s a healthy way to start your day and a great way to use bananas that are starting to get a little too ripe!

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January 30, 2012

Butterscotch Cashew Blondies from Baking Basics and Beyond

If you’re a beginning baker or just wanting to improve your baking skills and learn helpful baking tips, you’ll have to check out the new cookbook, Baking Basics and Beyond (Second Edition, softcover) by food consultant Pat Sinclair. I received a copy of this book to review, and it’s filled with great photos and recipes!

At the beginning of the book, you’ll find tips and information on baking equipment, ingredients, measuring, and some helpful “how-tos” (How to Dissolve Yeast, How to Melt Chocolate, etc.). Each of the 12 chapters in the book focus on a different kind of baked good, such as Biscuits and Scones, Coffee Cakes, Cookies, Pies and Tarts, Yeast Breads and Rolls…just about anything you’d want to bake! The beginning of each chapter has several pages of helpful baking tips and there are additional notes and tips included in each recipe. Baking Basics and Beyond focuses on simple baking techniques and directions, so it’s great for beginning bakers, but has great recipes that any baker would love to make.

There are over 120 recipes in the book and I decided to try something from the Brownies and Bars chapter. Since I love cashews, I couldn’t resist trying the Butterscotch Cashew Blondies. They are really yummy–thick and chewy, with lots of buttery, butterscotch flavor. Very rich. These are great just as they are, but if you want to make them into a fancier dessert, you could top a blondie with a scoop of vanilla ice cream and drizzle some butterscotch sauce over it…maybe even sprinkle on a few more chopped cashews…yum!

This is a great, easy recipe and makes a 9×13″ pan of blondies. You can cut them into 36 bars, but I cut mine larger, so I didn’t end up with quite so many. :) Here’s how you make them…

BUTTERSCOTCH CASHEW BLONDIES (from Baking Basics and Beyond)

The opposite of a brownie is a blondie–the colors are different but the texture of the bars is similar. It is much easier to determine doneness in the blondies than in the brownies. If the blondies are not done, you can see the batter move under the top crust when you shake the pan. Because of the high amount of sugar in these bars, the edges rise and get dark and chewy–I think this is the best part!

Makes 36 bars

  • 2 cups (242 g) all-purpose flour
  • 2 teaspoons (10 mL) baking powder
  • 1/2 teaspoon (2.5 mL) baking soda
  • 1/2 teaspoon (2.5 mL) salt
  • 2 cups (456 g) firmly packed brown sugar
  • 1 cup (227 g) butter, melted
  • 2 teaspoons (10 mL) vanilla
  • 2 eggs, beaten
  • 1 cup (168 g) butterscotch chips (6 ounces)
  • 1 cup (150 g) cashew halves and pieces, coarsely chopped

Heat oven to 350˚F (180˚C) with oven rack in middle. Line bottom of a 13 x 9-inch (33 x 22.5-cm) baking pan with aluminum foil, extending foil about 2 inches (5 cm) beyond pan on each long side. Spray lightly with nonstick cooking spray.

Combine flour, baking powder, baking soda, and salt in a medium bowl.

Combine brown sugar, butter, and vanilla in a large bowl and stir slowly to mix. Add eggs and mix with a wire whisk until well blended. Slowly stir in flour mixture until it is moistened. Beat with wire whisk 30 seconds until smooth.

Add butterscotch chips and cashews. Pour batter into prepared pan and spread evenly.

Bake 30 to 35 minutes or until center seems set when touched lightly with a finger. The blondies will also start to pull away from pan edges. When set in the center, the batter won’t jiggle. A toothpick will come out dry. Cool in pan on wire cooling rack.

Remove blondies intact from pan by loosening ends with a metal spatula and lifting out, using the aluminum foil. Cut into bars. Make sure foil is not stuck on bottom of any blondies.

BAKER’S NOTE: When you combine the brown sugar, butter, eggs, and vanilla, mix until smooth, crushing any lumps of brown sugar.

That sounds pretty easy, doesn’t it? Enjoy making these chewy treats! :)

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January 28, 2012

Boxwood Basil

This fall I decided to try growing a basil plant inside so I could use it for cooking during the winter. I have a really nice, large sunny window in one of my rooms and thought it would be the perfect spot for a pot of basil.

I decided to try a Boxwood Basil plant, which I purchased at Lowe’s. Boxwood Basil has much, much smaller leaves than other varieties of basil, but the flavor and aroma are the same. It’s great to be able to pick some tiny leaves from this plant and use them fresh in salads, soups and other things…there’s nothing like fresh basil! My little basil plant is doing so well by the sunny window, too. I just water it a little every other day.

If you’d like more tips on growing Boxwood Basil, check out this information at eHow.com.

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January 26, 2012

Arkansas Green Beans

I made these yummy green beans the other day. Not sure why they’re called ARKANSAS Green Beans…maybe someone from Arkansas originally came up with the recipe. But wherever the recipe originated from, they sure are good!

My friend Jane told me about these green beans, which she found at AllRecipes.com. My version is slightly different…I added more bacon. And instead of laying slightly-cooked bacon strips over the green beans, I cooked my bacon strips a little longer and divided them into large pieces so there would be more bacon in every bite! Be careful not to cook the bacon until it’s real crispy because then it will be too dry after baking in the oven.

This is a side dish that is worthy of being called comfort food! The brown sugar-butter-soy sauce mixture that you pour over the beans is what gives this dish such a great flavor. Give these Arkansas Green Beans a try and see what you think!

ARKANSAS GREEN BEANS  (adapted from AllRecipes; makes 10 servings)

  • 5 (15-ounce) cans green beans, drained
  • 12 slices bacon
  • 2/3 cup brown sugar
  • 1/4 cup butter, melted
  • 7 teaspoons soy sauce
  • 1 1/2 teaspoons garlic powder

Preheat oven to 350 degrees. Place the drained green beans in a 9×13″ baking pan.

Cook bacon in a frying pan on your stove top or in a microwave on a microwave-safe plate until bacon strips are cooked enough to chop into large pieces (they should be done, but not real crispy). Sprinkle the bacon pieces on top of the green beans.

Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour this mixture over the green beans and bacon. Bake uncovered at 350 degrees for 40 minutes. Remove from oven and serve.

I like these green beans so much, I could eat several small platefuls of them! :)

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January 20, 2012

Tomato Veggie Garbanzo Soup

Tomato soup is one of my favorite soups, and when you combine tomatoes with veggies and garbanzo beans, you end up with a really great-tasting, healthy soup! I was inspired to make this when I found a recipe over at Grown From Scratch, and I modified it slightly. I used less chicken stock so the soup would be thicker because I love thick, chunky soup! And I also used more leeks and garlic, and a little less spinach. I really like the taste of this soup–hope you get a chance to try it!

TOMATO VEGGIE GARBANZO SOUP (makes 4-6 servings)

  • 2 Tablespoons olive oil
  • 3 leeks, thinly sliced (an easy way to slice them is to halve lengthwise and then slice crosswise–if you don’t have leeks on hand, you can substitute 1 large yellow onion, thinly sliced)
  • 2 medium zucchini, diced
  • 3 garlic cloves, minced
  • 2 (14-oz.) cans diced tomatoes
  • 1 to 2 Tablespoons tomato paste
  • 1 (14.5 oz.) can chicken broth (I used the low sodium broth)
  • 1 (14 oz.) can garbanzo beans  (also known as chickpeas)
  • 3 firmly-packed cups fresh baby spinach leaves (about 4 oz.), chopped
  • Salt and pepper, to taste
  • Freshly-grated Parmesan cheese, for sprinkling on top

Saute thinly-sliced leeks and diced zucchini in olive oil until tender. Add garlic, tomatoes, tomato paste, chicken stock, and garbanzo beans. Bring mixture to a boil and simmer for 5 minutes. Add the spinach and stir into the soup. Cook until spinach is wilted, about 2 to 5 minutes longer. Add salt and pepper to taste if desired, and serve with freshly-grated Parmesan cheese sprinkled on top–the Parmesan cheese gives it a great little zing!

The soup also goes great with a crusty loaf of bread or garlic bread!

Are you a tomato soup-lover too? Do you have a favorite tomato soup recipe?

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