Ah! I have already failed my NYR… three weeks since I’ve posted. But I’m back so I forgive myself. To make up for it I have two recipes, hooray!
First up, Thai Turkey Sliders. They’re GF and DF so guilt free and delicious. I’ve actually been very proud of myself for exploring new recipes that aren’t just easy stir fries or taco bowls. This is definitely one to keep in the book because it doesn’t require too much that you wouldn’t already have in the pantry. Plus it’s a good dish for entertaining if you just increase the recipe (adapted from here). I apologize, the pictures are atrocious this week.
8oz 93% Lean Ground Turkey
1 Medium Carrot, shredded
1 Large Scallion, minced
¼ Teaspoon Sesame Oil
1 Teaspoon Chili Garlic Sauce
2 Tablespoons Natural Peanut Butter
Freshly Ground Salt & Pepper, to taste
½ Teaspoon Ground Ginger
2 Tablespoons Vegan Mayo
Handful of Cilantro, finely minced
1-2 Teaspoons Sriracha
Bibb Lettuce Leaves, for serving
1. Combine the burger ingredients a mixing bowl and combine thoroughly.
2. Heat a skillet over medium-high heat and spray lightly with cooking spray.
3. Form the turkey mixture into 16-20 miniature “sliders”.
4. Cook the patties for about 3-5 minutes per side, until cooked through.
5. Stir together the mayonnaise, cilantro, and chili garlic sauce, to taste.
6. Serve the burgers on buns with the cilantro-chili mayo on Bibb lettuce leaves.
Now the next recipe I sadly didn’t take pictures – vegetarian empanadas. This was one of the harder things I’ve ever tried to make, since it also consisted of making the dough from scratch. Even though I followed the directions, the dough didn’t turn out quite right (very dry) so I probably would buy store bought next time. Other than that, these have been great because I just popped a couple into a few plastic bags and froze them for later. A great addition to my freezer-friendly meal plan and it’s also vegetarian/DF. Recipe adapted from here.
2 cups all-purpose flour
3/4 teaspoon kosher salt
1/3 cup canola oil
1/4 cup cold water
1 tablespoon cider vinegar
1 large egg, lightly beaten
1 jalapeno chile
1 tablespoon cumin powder
1 cup mashed cooked sweet potatoes
1 cup canned black beans, rinsed and drained
1/3 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 teaspoon ancho chile powder
1/2 teaspoon kosher salt
1 egg white, lightly beaten
1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.
2. Preheat broiler.
3. Place jalapeno on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes. Place in a paper bag; close tightly. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop.
4. Preheat oven to 400°.
5. Combine cumin, jalapeno, sweet potatoes, and next 5 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.
6. Divide dough into 10 equal portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle. Moisten edges of dough with egg white; fold dough over filling. Press edges together to seal. Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across top of each empanada. Bake at 400° for 16 minutes or until lightly browned.
So there you have it! Two new dishes to try out, both healthy and freezable. Bon appetit!