Spicy Bombay Sliders

When I made Buffalo Turkey Wraps, I only used half of the package of ground turkey since I mixed lentils into the meat.  Since we also had lettuce leaves, which are great to use as a gluten-free substitute for buns or wraps, we decided to make Spicy Bombay Sliders with the leftover turkey.  We picked up pound of ground chicken to round out the recipe - I don't love the taste of turkey burgers, so adding a different meat usually milds the taste for me.  Lo made Spicy Bombay Burgers for a friendly cooking "competition" with our friends, so we knew how good they were going to be. 

Spicy Bombay Sliders

recipe from The Fresh Market

Bombay Sauce: 

• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 T. garlic chili sauce
• 2-3 T. hot curry paste (found in the asian section)
• 1 T. sugar

Sliders:

• 3/4 - 1 lb. ground turkey
• 1 lb. ground chicken
• 1 1/2 T. fresh ginger, minced (see tip below)
• 1 t. cumin
• 1 t. curry powder
• 1 garlic clove, minced
• salt and pepper

In a small mixing bowl, whisk together mayonnaise, yogurt, chili sauce, curry paste and sugar. Refrigerate until ready to serve.
Preheat grill to medium heat. In a large mixing bowl, fold together turkey, chicken, ginger, cumin, curry powder and garlic until well combined; form 1/3 cup of mixture at a time into patties. Season patties to taste with salt and pepper; grill 4 to 5 minutes per side until done. Serve sliders with spicy sauce.  I wrapped mine in lettuce leaves, while Lo ate his on a bun.

Ginger tip: I keep a knob of fresh ginger (found in the produce section near the garlic usually) in the freezer.  When I need of piece of it, I just grab it from the freezer and cut off a hunk with a sharp knife.  Using a veggie peeler or the knife, carefully peel the skin off the ginger.  Mince or prepare according to recipe instructions.  If I don't need much ginger, I'll often just peel part of the hunk with a peeler and continue to "shave" the ginger with the peeler.  Just chop the shavings to the size you need. 

Salmon with Cilantro Pesto and Lentil Salad

We picked up some nice salmon filets when they were on sale at Giant Eagle last week and decided to make them the next day.  I didn't really have a plan for them and forgot to have Lo soak cedar planks to grill them on.  He didn't want to grill the salmon without the planks because fish is so much more delicate to work with on the grill.  We had some asparagus for him to grill, plus some thawed chicken breasts for a future meal, so we decided to cook the salmon in a cast iron pan and the rest on the grill.  I'd been craving lentils and decided I wanted to make a quick lentil salad to go along with the rest of the meal.  I remembered that I had some cilantro pesto in the freezer from a few months ago and decided that it would be the perfect topping for the salmon, so I pulled it out and defrosted it in the microwave - good choice!  It sounds like a lot going on, but it came together so quickly - especially with him on the grill and me in the kitchen. 

The salmon was just cooked very simply in the cast iron pan.  I seasoned the salmon with salt and pepper and heated coconut oil in the pan until it was hot.  I placed the salmon in the skillet skin side up and cooked for 5-7 minutes until it was done almost halfway through and released easily from the pan.  If you try to flip fish and it is sticking to the skillet, it probably isn't ready to be flipped.  Once flipped I kept cooking until it was just barely still pink in the middle and removed it from the pan.  I topped it with the cilantro pesto right before serving.  As far as the asparagus goes, just spray it with some oil and cook it on the grill - salt and pepper is all you need!

I looked around for a cilantro pesto a few months ago when I had a bunch of cilantro from a produce delivery that I didn't want to go to waste.  I didn't find a perfect recipe, so I just combined several. 

Cilantro Pesto

2 cups cilantro leaves, long stems removed
1 large clove of garlic (2 if you hate vampires)
1/4 cup chopped red onion (or less)
1/3 cup pine nuts (can use other nuts instead; almonds, walnuts, pecans)
1/4 cup olive oil
salt and pepper
1/4 cup fresh parmesean blend or other hard cheese
favorite seasoning (I likely used some crushed red pepper, but don't remember exactly)

Chop nuts in food processor.  Add cilantro, garlic, and onion and continue to process.  Slowly add oil until you get your preferred texture.  Add seasoning and cheese and process lightly or stir to combine.  Freeze leftover pesto so you can use it last minute for a future meal like I did!

Salmon with Cilantro Pesto

 
Lentil Salad

1 cup dried lentils
chopped or sliced onions
shredded carrots
balsamic vinegar
gorgonzola or other tasty cheese
favorite seasonings
balsamic dressing, if desired

Add lentils to saucepan and cover with 2-3 inches of water.  Bring to a boil, reduce heat, and simmer for 15-20 minutes until cooked, but not mushy.  If there is extra water in the pan once the lentils are done, strain it out and put lentils back in pan or in a serving dish. 

Meanwhile, spray skillet with nonstick spray or oil and add onions when the pan is hot.  Cook onions until they are caramelized, about 10-15 minutes, adding a little water here and there when the skillet starts to get dry.  You can also add a pinch of sugar if you prefer your onions slightly sweet.  Once onions are almost done, pour a healthy glug of balsamic vinegar in the pan so the onions can soak it up.  I added the shredded carrots at this time so they would be slightly cooked, but still have a nice crunch for contrast.  Once the onions and carrots are cooked to your preference, add them to the cooked lentils.  Add another splash of balsamic vinegar - or add some balsamic dressing if you prefer - and sprinkle with cheese. 

These lentils are good whether they are hot, cold, or room temperature.  You can customize these so much and add whatever spices or veggies that you have - I was just trying to keep it quick and simple.  Double it if you want lots of leftovers!

This was a really simple meal that could mostly be made ahead of time - or pulled together in about 25 minutes. 

Easter 2011

For the last few years, we've stayed home on Easter. Traffic on Sunday night is so terrible (especially coming from my parent's in NE Ohio). The first year we did this, we went to Betty's for Easter lunch/dinner because they had adorable peep martinis.

Last year we went to Dirty Franks Hot Dog Palace for brunch because we'd been dying to try it (it was delicious!).  We made an awesome dinner later that night that wasn't exactly "Easter" standard - except for the carrots!

Hawaiian Teriyaki Burgers

Makes 4 burgers

1 pound ground sirloin

1/2 cup red onions, finely chopped

1 egg, slightly beaten

1/3 cup Bread Crumbs or Crushed Tortilla Chips (use chips for gluten-free)

1 teaspoon garlic, minced

1/4 teaspoon ground black pepper

3/4 teaspoon chipotle spice rub (use your favorite)

1 1/2 Tablespoons spicy brown mustard

3 tablespoons Spicy Hawaiian Marinade (from World Market) or Hawaiian Teriyaki Sauce (or choice of sauce)

vegetable oil, for brushing the grill rack

4 hamburger buns or sandwich thins (or nothing if gluten-free)

6 fresh pineapple rings, thinly sliced

3 tablespoons fresh cilantro, chopped

Preheat a gas grill to medium-high. Combine the sirloin, onion, egg, bread crumbs, garlic, pepper, spice rub, mustard, and sauce in a large bowl. Mix until combined. Divide mixture into 4 equal portions and form patties, slightly larger than bun size.

When grill is ready, brush grill rack with oil. Place patties on rack, cover, and cook, turning once, until done (165‘F), about 7 minutes on each side. Grill pineapple rings after turning burgers, about 2 to 3 minutes on each side. During the last few minutes of cooking, place buns, cut side down, on outer edges of rack to toast lightly.

To assemble burgers, on each roll bottom, place a burger and a grilled pineapple ring. Brush bun tops with sauce, sprinkle with ½ tbsp of cilantro and serve.

Fingerling Potatoes Braised with Pepper and Paprika
Adapted from Fat Free Vegan Kitchen

olive oil spray
½ cup minced red onion
3 cloves garlic, minced
1 tablespoon tomato paste
1 ½ teaspoon smoked paprika

1 teaspoon pepper
½ teaspoon cayenne pepper
1 1/2 pounds fingerling potatoes or small red potatoes
2 ½ cups vegetable broth
1/2 teaspoon salt

2 teaspoons corn starch

½ cup cold water
1 tablespoon fresh oregano leaves (optional)

Wash the potatoes and cut potatoes in half, except smaller or thin potatoes, which can be left whole.

Spray a pan lightly with olive oil. Over medium-high heat, sauté the red onion for about 3 minutes. Add the garlic and cook for another minute. Add the tomato paste, spices, and potatoes and toss to coat. Stir in the vegetable broth, add salt to taste, and cover. Cook on low for about 25 – 30 minutes, until potatoes are tender. Remove the cover and increase the heat. Cook, stirring regularly, until the broth has cooked down to about half. Remove the potatoes to a serving bowl with a slotted spoon. Stir corn starch into the cold water until smooth and add to the sauce. Stir and continue cooking until thickened to desired level. Add the oregano and pour over the potatoes to coat with sauce.

Grilled Carrots with Carrot Greens Pesto(makes 4 servings)

1 bunch carrots with greens attached
1 large clove garlic
about 1/2 cup and 1-2 tablespoons good extra-virgin olive oil
salt and pepper to taste

1/2 cup pine nuts (optional)

1/4 cup parmesean cheese or parm-romano blend

Favorite spices – I used a chipotle blend, to taste

Snip the carrots from the greens leaving about 1/2-1 inch of the stem on the root. Set carrots aside. Remove any long stems and wilted leaves from the leafy greens. Bring a pot of salted water to a boil and boil the greens for about 1 minute. Drain for 5 minutes. Coarsely chop the garlic clove and the greens, and transfer to a food processor as well as salt, pepper, the 1/2 cup of olive oil and pine nuts and cheese. Pulse for a few seconds, stopping to scrape down mixture with a spatula as needed, until well blended. Taste for seasoning, adding salt and pepper and other spices, as desired.

Cut carrots lengthwise so that they’re about equal in size and thickness. Drizzle with olive oil just to coat and season with salt and pepper. Grill carrots on a grill heated to medium-high (or cook on cast-ron pan on stovetop). Let cook for 1-2 minutes, or until charred marks form on the underside, and flip. Cook another 2-3 minutes, turning occasionally, until each side is slightly charred and remove from heat. Serve with the pesto.

And of course, we had Easter Banana Peanut Butter Cupcakes!

Grilled Gluten Free BBQ Chicken Calzone

BBQ Chicken Calzone with Pineapple Salsa

A few weeks ago when we were making pizza, Lo froze half of the Bob's Red Mill Gluten Free Pizza Dough that he had mixed up.  He was having gluten-full pizza, so we didn't need one big enough for both of us - and we were curious if it could be frozen.

We popped the dough in the fridge to thaw last week and I told Lo he could come up with something to make with it.  Since we've had a lot of pizza lately, I suggested calzones or something of the sort.  And since we usually grill our pizza, I thought he should try to grill these too.  One of our favorite pizzas is BBQ Chicken and Pineapple pizza, so he decided to base it off of that. If you don't want to make these on the grill, you can probably cook them in the oven at 350 degrees for 20-25 minutes - until the crust is browned. 

This was one of the best things that he's made - and he's made some pretty delicious meals!  The calzone itself would have been pretty tasty, but the pineapple salsa that he topped it with paired so well with the filling!

Grilled GF BBQ Chicken Calzone with Pineapple Salsa

ball of pizza dough, divided in two
4 strips of bacon, cooked
1 sweet onion, chopped and divided
3 cups cooked chicken, chopped or shredded (he grilled 3 breasts and used about 1.5)
BBQ sauce, about 1 cup
cilantro, chopped, to taste
shredded cheese on filling
more shredded cheese on top of crust after grilled with a little salt and pepper

Cook chicken with your preferred method and chop or shred.  Cook bacon in a skillet until crisp.  Remove bacon from skillet to a plate lined with a paper towel.  Cook 1/2 of the onion in the bacon grease until softened and slightly browned (reserve other half of onion for salsa).  Stir together chicken, onion,  BBQ sauce, and cilantro.  Set aside.  Prepare salsa and set aside.  Oil grill grates and preheat (or preheat oven if not grilling).
   
Using gf flour or corn meal on a pizza peel or baking sheet, press dough with your hands as thin as you can without it tearing, to form 2 circles (or as close as you can to circles).  Some dough instructions suggest that you wet your hands to make it easier to handle - other dough may require a little extra flour or corn meal.  Spoon half of the filling onto one side of each circle, leaving enough dough to fold over filling (you may not use all of the filling).  Fold other half of dough over the filling and pinch the edges of the dough together to prevent the filling from leaking out.  Carefully transfer calzones to the grill (Lo used a big spatula).  Grill for approximately 5-8 minutes, until the bottom is browned.  Carefully flip the calzone to grill the other side.  Grill for 4-5 minutes until both sides are grilled.  Immediately sprinkle extra shredded cheese, salt and pepper on top of the crust of the calzones.  Allow to cool for a few minutes, top with pineapple salsa, and serve.  Serves 2-4, depending on amount of dough and appetite.  We got 4 servings using 1/2 of the dough from a package of Bob's Red Mill GF Pizza Crust. 

Pineapple Salsa
1/2 onion, chopped (from above)
pineapple tidbits
cilantro
lime juice
chipotle pepper flakes

Mix ingredients together, until salsa is of your preferred consistency by adding more or less lime juice.

Grilled GF BBQ Chicken Calzone with Pineapple Salsa

uncooked calzones