It’s 5:30 PM and as I stare through the green tinted glass, I feel the train slow to a dead stop. I roll my eyes and start to mindlessly flip through my Instagram feed. After several minuets I hear the all too familiar voice over the loudspeaker say, “This train is operating twelve minutes behind schedule due to freight train interference, Metra apologizes for any inconvenience”. As I sit there my frustration builds and then quickly shifts to anxiety as I realize how late it is and I haven’t the slightest clue what to make for dinner. There’s nothing in our fridge, I’m exhausted, and so hungry I could cry. I feel a wave of guilt wash over me as I consider eating out. Continue reading “A Simple Framework to Get Dinner on the Table”
As a kid, eating out was a rare occasion. In addition to being too expensive, piling eight of us into the wood-panel station wagon was enough to spoil all of our appetites. Even a trip to a drive-through was reserved for special occasions.
Continue reading “Super Bowl Sliders”
How is that juice cleanse going? Have you made it through day 15 of your Whole 30 challenge? Are you still convinced Paleo is the way to go in 2017? A diet hasn’t been on my New Year’s resolution list for a long time. I usually stick to audacious goals like last year’s where I vowed to enjoy my Sundays more (which I’m happy to report I stuck with the entire year). But over the Holidays I ate enough food to sustain me for a month on “Naked & Afraid” and drank so much wine I’m only now starting to stop oozing alcohol from my pores. Let’s just say I have some catching up, or rather, taking off to do.
But my holiday overindulgence isn’t the only reason for me to make sure I eat my veggies. Continue reading “Spicy Minestrone and a New Year Revolution”
I feel as though I’ve phoned it in for Christmas this year. I didn’t get as many decorations up as I’d like, I didn’t get as many cookies made as I should have, and I haven’t finished my shopping yet. I blame the Hallmark channel and all those damn Christmas movies – I’ve logged more hours than I care to admit. Continue reading “Creamy Chicken Rice Soup With Lemon”
Whoa…Summer has been off to a crazy start! I have not had much time to cook/bake but I managed these turkey burgers and really liked the flavor and need to write it down before I forget.
Traditionally a burger is of course served on a bun but because I made pasta salad to go with the burger, I opted out of the starchy bun. There was so much flavor in the meat that I didn’t miss the bun, cheese or other heavy condiments at all. Just a bit of ketchup was all I needed saving me on a few calories.
Serves 4 people
Mise en place
2 Tbsp. Worcestershire sauce
2 Tbsp. ketchup
1 Tbsp. soy sauce
1 clove garlic, minced
1/2 tsp. chili powder
1/8 tsp. ground cumin
1/8 tsp. hot sauce
1 pound ground turkey breast
1/4 c. finely chopped onion
1/2 c. homemade bread crumbs (if using store-bought reduce to 1/4 c.)
4 hamburger buns and 4 slices of cheese (both optional)
- In a large bowl whisk together the Worcestershire, ketchup, soy sauce, garlic, chili powder, cumin and hot sauce.
- Reserve half of the sauce to brush on the burgers while grilling.
- Add the ground turkey, onion and bread crumbs to the large bowl with remaining sauce. Using your hands mix to combine all ingredients.
- refrigerate the meat for 5 minutes allowing the bread crumbs to absorb the moisture. This also give you time to clean up. At this point you could also wrap the meat and store over night if you’d like to make ahead.
- Form the meat into 4 round patties and place on the grill.
- Using a spoon drop a small amount of sauce on each burger. Be careful not to touch the raw meat and dip your spoon back in the ramekins so as not to cross contaminate the rest of the sauce. Smooth the sauce with the back of the spoon and then wash the spoon.
- Grill for 6 minutes and flip over. Brush the other side with sauce and grill for another 6 minutes or until cooked through.
- The last 2 minutes of cooking brown the buns and add cheese.
I am trying to redeem myself after all of my unhealthy posts (ah-hem…monster cookies, peanut butter mousse, carrot cake) Clearly I have a wicked sweet tooth, but in my defense much of what I make are gifts for others.
This recipe is nothing new or inventive, however, it was easy to make as I had everything in my pantry/fridge. It is a healthful option to traditional Chili and surprisingly satisfying. I was also able to bring the left-overs to work for lunch the next day.
This should serve about 2 – 4 people
Mise en place
1 – 2 cans of black beans (or pinto or kidney, whatever you have), drained & rinsed
2 cans of diced tomato, do not drain
1/2 c. chopped onion
2 cloves garlic, chopped
1 T.+ chili powder
1 t.+ cumin
1/4 t. crushed red pepper
3/4 can frozen corn (fill your empty bean can with the corn)
1/2 can water (fill your empty tomato can with water)
Olive oil – enough to coat the pan
S/P to taste
Sour cream and shredded cheese to garnish – optional
- In a large sauce pan saute the onion in oil until soft, about 4 min.
- add the garlic and saute for 1 minute
- add the chili powder, cumin, red pepper and saute another minute
- Add the beans, tomato, water and corn. Season with s/p to taste
- Cover and simmer on low for 20 minutes.
- Garnish with some lite sour cream and 2% milk shredded cheddar.
What would I do without eggs? Probably one of the most important ingredients in my kitchen. Whip the whites for meringue, add yolks to make custard, used for leavening in cakes and cookies, add richness to brioche…just to name a few. To top it all of they are loaded with protein and provide a great meal any time of day.
I had about 1/2 a dozen in my fridge that I needed to use up so I decided to boil them yesterday morning before I went to work (while making my husbands bagel). I used them that night to make a quick egg salad and we had sandwiches and a mixed green salad for dinner. glamorous, no…easy, delicious, inexpensive and healthfull…yes!
This is how I make, in my opinion, the perfect boiled egg…
- Place as many eggs as you like in a pot
- fill with enough cold water to cover the eggs
- Bring the water to a boil
- Once the water is boiling, cover the pot and remove from the heat
- Let them stand, covered, for 8 minutes (set a timer)
- After 8 minutes submerge the eggs in an ice bath and cool for about 5 minutes.
- peel immediately or dry them and keep in the fridge.