Thursday, March 27, 2014

Spinach Turkey Burgers with Goat Cheese

Sometimes turkey burgers can be bland.  Or dry.  Or you try to cook them on the grill and they don't work because they are so low in fat.  These turkey burgers, however, were delicious.  Adding a couple extra ingredients gave them a great texture and flavor, and the layer of goat cheese on the bun was just the thing to take them to the next level.  After photographing, I topped with a little bbq sauce and lettuce, but you can roll however you like.  

Colin and I eat dinner at the early-bird-special hour of 6:00.  Now that daylight savings has come this means it's light enough when we eat to photograph my food with the benefit of natural light as opposed to the yellow hue of our dining room chandelier.  Colin finds this fascinating, and this photo shoot went like this:

C: What are you doing with your plate on the window sill, Mommy?
A: I'm taking a picture so I can share the recipe.
C: I'll help.  I have a bite?
A: I'm almost done buddy, your plate is on the table.
C: I'll help. 

And that's how there came to be a little hand stealing a sweet potato off my plate.  

Spinach Turkey Burgers
adapted from Eat Live Run
makes 6 large burgers

2 lb. ground turkey
1 egg
1 cup frozen spinach, defrosted
2/3 cup panko breadcrumbs
1 Tablespoon cajun seasoning

For serving: goat cheese and rolls

Preheat oven to 400 degrees.
In a large bowl, combine ground turkey, egg, spinach, bread crumbs and seasoning.  Mix until all ingredients are evenly distributed.
Line a baking sheet with foil and drizzle with olive oil or coat with cooking spray.
Portion turkey mixture into 6 patties.
Bake for 30 minutes, flipping once.  Internal temperature should reach 160 degrees.  
I turned on my broiler for a couple minutes at the end just to brown the tops.  

Monday, March 3, 2014

Sweet Potato Millet Muffins

Muffins just might be Colin's favorite food, and I can't blame him.  Perfect little snack sized treats, delivered in a cute tin, filled with delicious fruit - you can't go wrong.  That being said, we go through a batch of baked goods at an alarming rate around this house, even when they are hidden on top of the refrigerator (the last remaining surface that is out of reach of tiny hands).  We made these muffins to accompany our vegetarian chili last week, thinking they'd be a good replacement for cornbread and also be a nice snack for anytime.  Plus, they are full of healthy sweet potato and millet, so they are nutritious and it's ok to eat two (or four).

Sweet Potato Millet Muffins
recipe from Eat Live Run

Makes about 16-20 muffins

2 cups flour (I used whole wheat pastry, but all purpose would work, too)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup millet
2 eggs
1 medium sweet potato, baked and mashed (about 1 cup)
1 cup milk
1/4 cup melted coconut oil
1/2-2/3 cup brown sugar

Preheat oven to 400 degrees, prepare muffin tin by spraying or lining.
Toast millet in a dry pan over medium heat, about 5 minutes, until lightly golden and nutty smelling. Be careful to toss it frequently and do not wander off.  If you burn it, start again.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and millet.
In another bowl, mix eggs, sweet potato, coconut oil and brown sugar.  Mix in the milk
Add the dry ingredients to the wet and mix until combined.
Fill muffin tins 3/4 full and bake for 20 minutes until golden.

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