Wednesday, August 28, 2013

Jerusalem Turkey Burgers with Zucchini

Moist, flavorful turkey burgers straight from the pages of my favorite cookbook of the summer, Jerusalem. The turkey burgers are specked with grated zucchini and fresh herbs which add moisture, volume and summer flavors. If low-cal burgers have left you hungry for, you know, something "more" – this is your burger!

Jerusalem Turkey Burgers with Zucchini, moist, flavorful turkey burgers specked with grated zucchini and fresh herbs which add moisture, volume and summer flavors. From Kitchen Parade.

Here’s the charge: Did I, Alanna Kellogg, order a cookbook as a birthday gift when I really wanted it myself? I didn’t mean to, really I didn’t but turns out, oh dear, yes I did. Guilty. As. Charged. (Said cookbook recipient has permission to find a gift for himself for “my” birthday, tis only fair.)

Now that that’s out of the way, know that I am happily poring through Jerusalem, the cookbook that’s taken the food world by storm. It’s filled with inventive Middle Eastern food, lots of fresh vegetables and fruits, lots of food for sharing. Deborah Madison’s back-cover blurb reads, “… filled with passion, color and truly vibrant and fresh ideas”. Heidi Swanson says that Jerusalem “… makes you want to cook … to eat … to travel.” She is soooo right: every page of Jerusalem makes me hungry, makes me “want” to cook, now! Here’s the first recipe, I suspect there shall be more to come!

Turkey Burgers with Zucchini are a little spicy – though not “too” spicy, if you know what I mean – so a cold creamy sauce helps balance the experience. Jerusalem’s recipe calls for a Sour Cream-Greek Yogurt Sauce. Alternatives include something like Cucumber Dip with Feta (except I’d use grated zucchini instead of cucumber) or Buttermilk Garlic Salad Dressing or even Homemade Low-Cal & Low-Carb Blue Cheese Salad Dressing used for this Wedge Salad.

WHAT IS SUMAC? Sumac is a red spice made from the ground fruit of sumac trees and shrubs. It adds a sour note that I just love and is common in Middle Eastern food. Look for it at Penzeys, at Amazon.com or if you're in St. Louis, Global Foods in Kirkwood. Substitute any full-flavored spice blend in your spice cupboard, we are loving the Weber grill blends! More recipes that call for sumac at A Veggie Venture and Kitchen Parade.

ALANNA’s TIPS We made the burgers twice, so-so good! The first time, I used a well-seasoned cast iron skillet. It required more oil to prevent sticking and even then, was slightly fussy to flip the delicate burgers. The second time, I switched to a non-stick skillet and it required less oil (only about a tablespoon) and the burgers turned more easily. Either way, a gentle touch is recommended when flipping. Go ahead and cook any extra burgers, they’re great cold or warmed up the next day. Or try one with an egg on top! Jerusalem calls this recipe “turkey burgers” but then, in the instructions, refers only to meatballs. Meatballs? Oh yeah, baby, the turkey-zucchini combination would make excellent meatballs! Next time, I plan to substitute ground beef or ground elk from the freezer to make meatballs.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite family burger recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

TURKEY BURGERS with ZUCCHINI

Real Food. Low Cal. Low Carb. Weight Watchers Friendly. Gluten Free (without the bun). Primal.
Hands-on time: 40 minutes
Time to table: 40 minutes
Makes 6 4-ounce burgers
    SOUR CREAM-GREEK YOGURT SAUCE
  • 1/4 cup (50g) low-fat sour cream
  • 1/3 cup (75g) non-fat Greek yogurt
  • Zest and juice (about 1 tablespoon) of half a lemon
  • 1 clove garlic, minced
  • 1 teaspoon olive oil
  • 1/2 tablespoon sumac (see ALANNA’s TIPS)
  • Salt & pepper to taste
    TURKEY BURGERS with ZUCCHINI
  • 2 cloves garlic
  • 3 green onions, white & green parts
  • 2 tablespoons fresh mint
  • 2 tablespoons fresh cilantro
  • 1 large egg
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon (or to taste) cayenne pepper
  • 1 pound ground turkey
  • 2 cups grated zucchini, skin and flesh, no seeds
  • 1 tablespoon oil, for frying
    TO SERVE, per burger
  • Burger bun, toasted
  • Tomato slice
  • 1 tablespoon Sour Cream-Yogurt Sauce

SOUR CREAM-GREEK YOGURT SAUCE Whisk together all the ingredients. Refrigerate until ready to serve. Best made a day or so ahead of time. Makes a generous half cup.

TURKEY BURGERS In a small food processor, chop the garlic, green onion, mint and cilantro until fine. Add the egg, cumin, salt, pepper and cayenne and pulse two or three times just until combined.

Transfer to a large bowl. With your hands, gently work in the turkey and zucchini just until combined. Form six patties and refrigerate to firm up until ready to cook.

Heat about 1 tablespoon oil in a large non-stick skillet until shimmery. Add the burgers and let cook, without moving, until the bottom side browns. Turn over and brown the other side, make sure the centers are cooked through, not pink.

TO SERVE Make your burgers and dig in with gusto!

MAKE-AHEAD TIPS If you can, definitely make the Sour Cream-Greek Yogurt Sauce a day or so ahead of time. To get dinner on the table, faster, later, mix the Turkey Burgers’ garlic-onion-herb mixture a few hours ahead of time. Don’t mix in the turkey and zucchini until almost ready to cook the burgers, however: we’re talkin’ turkey here.

NUTRITION INFORMATION Sauce Only, Per Tablespoon: 19 Calories; 1g Tot Fat; 0g Sat Fat; 2mg Cholesterol; 7mg Sodium; 1g Carb; 0g Fiber; 0g Sugar; 1g Protein. WEIGHT WATCHERS POINTS WW Old Points ½ point, WW PointsPlus 1 (2 tablespoons is also 1 point)
NUTRITION INFORMATION Burger Only: 135 Calories; 5g Tot Fat; 1g Sat Fat; 84mg Cholesterol; 459mg Sodium; 3g Carb; 1g Fiber; 1g Sugar; 18g Protein. WEIGHT WATCHERS POINTS WW Old Points 3, WW PointsPlus 3 CALORIE COUNTERS Make 8 burgers for 100-calorie burgers. These recipes have been Alanna-sized with reductions in fat.
NUTRITION INFORMATION Burger + Sauce + Bun, sorry, I’m not going to calculate this information since buns vary so widely in size and calories.
Adapted from Jerusalem, my mostest-favoritest cookbook right now. It’s got a whole chapter on eggplant, my kinda cookbook! DISCLOSURE My Disclosure Promise

This Week, Years Past 2002 - 2012

Chicken à la King Peach Uncobbler Grilled Pepper Salads Potato Bites with Smoked Salmon Cantaloupe Smoothie Creamy Ricotta with Tomato-Cucumber-Corn Salad

This Week, Elsewhere

Seafood Risotto from Sugo's Spaghetteria
~ more St. Louis Restaurant Recipes ~
My Column in the St. Louis Post-Dispatch

Creamy Cucumber-Tomato Salsa
~ more Recent Recipes ~
A Veggie Venture


More Burger Recipes for Summer and Fall

(hover for a description, click a photo for a recipe)
Ten Tips for Better Burgers Chicken Burgers with Fresh Spinach, Feta and Garden Tzatziki Sauce Green Chili Burgers
~ more burger recipes ~
from Kitchen Parade

~ Homemade Black Bean Burgers ~
~ Chickpea Cakes with Cucumber-Yogurt Sauce ~
~ Spinach Burgers ~
from A Veggie Venture, my food blog

Shop Your Pantry First

(helping home cooks save money on groceries)





© Copyright 2013, 2014 Kitchen Parade



Wednesday, August 7, 2013

Wedge Salad with Homemade Low-Cal, Low-Carb Blue Cheese Salad Dressing

Happy "salad days", all! This recipe is my salad version of a hot-weather favorite, that late-summer indulgence of good bread, bacon and tomato we call the BLT. For the salad version, start off with a much lighter but completely rich Homemade Blue Cheese Dressing where it "pays" to pay attention to texture. Drizzle the dressing over a wedge of iceberg lettuce, a juicy tomato, crispy bacon plus a few bread crumbs cooked in bacon grease. Then, y'know, just call it “dinner”! Tonight, maybe?!

Wedge Salad with Homemade Low-Cal, Low-Carb Blue Cheese Dressing, it's the salad version of a BLT! Tips, nutrition, Weight Watchers points at Kitchen Parade.
Easy Summer Recipes
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that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
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“Cheapskate!” I imagine chefs muttering to themselves when I walk in with a markswoman’s bead on the salad menu. Even a small green house salad is a welcome satisfying bit of freshness: add a cup of soup and it’s a healthy lunch a-plenty.

But two restaurant salads are my personal bullseyes, sometimes for a shared appetizer, more often for my own main course.

The first is good year-round, a roasted beet salad. (See my rhapsody here, How to Make a Roasted Beet Salad.)

The second is worth ordering only when the summer’s best tomatoes are sun-warmed and rain-juicy.

It’s a wedge salad, that fat triangle of iceberg lettuce topped with pungent blue cheese salad dressing, small bites of perfect summer tomatoes and crispy bits of bacon.

A wedge salad is a bread-less BLT, that summer indulgence of good bread, bacon and tomato. To add just a “hint” of bread to a wedge salad, I brown a handful of panko in the still-hot skillet after removing the bacon pieces and hot bacon grease.

What do you think, are we cheapskates to order wonderful salads at restaurants?

HOMEMADE LOW-CAL & LOW-CARB CREAMY FETA SALAD DRESSING Use the same recipe, just substitute good feta for blue cheese.
ALANNA’s TIPS To get the salad onto the table quickly, start the bacon, then while it sizzles on the stove, make the Blue Cheese Salad Dressing. The more I cook, the more I pay attention to texture. That’s why there are three different blue cheese elements in this salad, two in the dressing, one crumbled onto the plate. I’m usually parsimonious about salad dressing but this dressing is so light, I think that a whole quarter-cup is the right amount. Of course, use as much as you like, yourself. A head of iceberg lettuce will yield four or six lettuce wedges. No surprise to drain the cooked bacon bits on a paper towel but use the same technique with the tomato pieces too: it prevents the salad from getting flooded with watery tomato juice. Consider a double batch of the Blue Cheese Salad Dressing. It’s great drizzled over sliced summer tomatoes, as a dip for grilled vegetables or a dipping sauce for grilled chicken or steak.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

WEDGE SALAD with
HOMEMADE LOW-CAL & LOW-CARB
BLUE CHEESE SALAD DRESSING

Real Food. Low Carb. Weight Watchers Friendly.
Hands-on time: 10 minutes for dressing, 20 minutes for salad
Time to table: 10 minutes for dressing but improves with chill time, 30 minutes for salad
Makes 1-1/4 cups dressing, enough for 5 Wedge Salads
    BLUE CHEESE SALAD DRESSING
  • 3/4 cup (180g) buttermilk (either commercial or Homemade Buttermilk)
  • 1/4 cup (56g) mayonnaise (low-fat works fine)
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon sugar or honey
  • 1/4 teaspoon white pepper
  • 1 ounce (28g or about 1-inch square) blue cheese
  • 1 ounce (28g) blue cheese, crumbled
    WEDGE SALAD, per serving
  • 1/4 pound (115g) bacon, cut into small pieces (see TIPS)
  • 1 tablespoon panko (what's panko recipes?
  • 1 wedge crisp iceberg lettuce
  • 1/4 cup Homemade Blue Cheese Salad Dressing
  • 1/2 large ripe summer tomato, cubed and drained on paper towel
  • 1 ounce (28g) blue cheese, crumbled

BLUE CHEESE SALAD DRESSING In a small food processor, combine all ingredients except the blue cheese crumbles and process until smooth. Transfer to a serving cup and stir in the crumbled blue cheese. (If texture isn’t important, add blue cheese to the food processor with the other ingredients. See ALANNA’s TIPS.) Chill until ready to serve. Can be made ahead of time, flavors really develop with several hours in the refrigerator.

WEDGE SALAD Cook bacon pieces in a skillet until crisp, pouring off the fat as it renders. Drain on a paper towel. With just a touch of bacon fat left in the skillet, cook panko until golden brown.

Place wedge on a large plate and drizzle with dressing. Sprinkle bacon, panko crumbs, tomato and blue cheese on and around the wedge. Serve immediately.

NUTRITION INFORMATION, BLUE CHEESE SALAD DRESSING ONLY Per Tablespoon/Quarter Cup (assumes low-fat buttermilk): 21/86 Calories; 1/6g Tot Fat; 1/3g Sat Fat; 3/13mg Cholesterol; 50/201mg Sodium; 1/4g Carb; 0g Fiber; 1/3g Sugar; 1/4g Protein. WEIGHT WATCHERS POINTS WW Old Points .5/1, WW PointsPlus 2

NUTRITION INFORMATION, PER SALAD, as written: 266 Calories; 15g Tot Fat; 8g Sat Fat; 32mg Cholesterol; 1512mg Sodium; 14g Carb; 3g Fiber; 6g Sugar; 24g Protein. WEIGHT WATCHERS POINTS W Old Points 6, PointsPlus 7

WEIGHT WATCHERS TIPS To lower the points for a side salad, use half the bacon and half the blue cheese. DIABETIC & LOW-CARB TIPS Use full-fat mayonnaise and omit the panko to reduce the carbs still further.

This cook just might be obsessed with the BLT! Check out the BLT Pasta Salad and the swoon-worthy Homemade Mayonnaise for BLTs. Good thing tomato season is short!


This Week, Years Past 2002 - 2012

Thick Chops with Mustard Crust Easy Elegant Fruit Tart Peach Blueberry Cake Cottage Cheese Pie Fish with Garden Fries (Roasted Okra) & Garden Salad Cantaloupe Salad with Feta & Basil Homemade Mayonnaise

This Week, Elsewhere

Sautéed Bay of Fundy Salmon from Zodiac at Neiman Marcus
~ more St. Louis Restaurant Recipes ~
My Column in the St. Louis Post-Dispatch

Garden Eggs "Benedict"
~ more Recent Recipes ~
A Veggie Venture


More Tomato Recipes for Summer's Juciest Tomatoes
The Classics

(hover for a description, click a photo for a recipe)
Panzanella Ratatouille Summer's Tomato Soup

A Touch Unusual!

Cantaloupe-Tomato Gazpacho Shakshuka (Eggs Nested in Summer Vegetables) Steak & Tomatoes
~ more tomato recipes ~
from Kitchen Parade

More Simple-Simple-Simple Tomato Recipes
from A Veggie Venture


Shop Your Pantry First

(helping home cooks save money on groceries)





© Copyright 2013, 2014 Kitchen Parade