Turkey Burgers with cilantro relish

I had ground turkey in the freezer that I decided it was about time we ate tonight. I perused the web for recipes and decided on a modified version of the one I found on the whole foods website. I was minus a few of the ingredients so I took the liberty to substitute and omit. I think they tasted fabulous! The real test will be when the accountant gets home from his LONG day at work. I liked the sweet flavor that the chile pepper roasted sesame oil added to the meat. I will make these again!

Ingredients: (all organic preferred)

Relish:
1/3 cup of organic seasoned rice vinegar
1 tablespoon of honey
1.5 tablespoons of grated fresh organic ginger
juice of two small organic limes
1/2 cup of cilantro leaves, chopped
1/2 a organic cucumber, diced
2 cups of pineapple, chopped
1/2 a yellow sweet bell pepper, organic, cored, seeded and chopped
1/2 a medium red onion, finely chopped

Burgers:
3 Tablespoons of gluten free soy sauce
1 teaspoon of sesame chile oil
4 green onions thinlly sliced
4 cloves of garlic, diced
1/4 teaspoon of dry mustard
3 tablespoons of chopped cilantro
1 pound of ground turkey

Of course the buns of your choice ( I used millet and flax gluten free buns) and condiments, perhaps lettuce too


Place all the ingredients for the relish in a bowl and mix together. It should look similar to this when it is done.

 In another bowl combine all the ingredients for the turkey burger except the turkey. Mix together than add the turkey.

 Shape into the desired size burger patty and cook on the griddle until done.

 Place on bun with condiments of choice, add relish and serve!

I must say these were delicious!

Thai chicken dish

Saturday it was beautiful outside! The accountant and I enjoyed lots of yardwork and visiting with family and friends. I realized at about 7pm that we still had not eaten dinner and needed to sometime soon. Earlier in the day I had cooked up one of my whole chickens because I like to seperate off the meat and freeze it in small portions for quick meals during the week.
I decided to use some of this meat tonight. I looked in my pantry and fridge to see what I had and decided to make Chicken Pad Thai.

My pantry today:

Here is my ingredient list.

2 Tb of coconut oil (amazon.com subscribe and save)
1 small yellow onion
1 chicken breast (keep in mind mine was pre-cooked)
1/4 cup of cilantro (farmers market)
1 small tomato (farmers market)
1 sweet bell pepper (mine was purple from the farmers market!)
8 swiss chard leaves (my yard)
Thai rice noodles (Costco)
Sauce of your choice. I used a teriyaki sauce from trader joes
Optional: peanuts
This recipe serves 3 comfortably. Four would work but be a bit of a stretch.
With pre-cooked chicken it takes 25minutes to make

First I placed a pot of water on to boil for the rice noodles ( I cooked according to instructions on box)

In a pan on medium heat I placed the coconut oil, and onion. I let onion brown.

When onions were beginning to brown I placed bell pepper, chicken, cilantro, tomato and swiss chard in the pan

I waited for the swiss chard to wilt a little then I added the teriaki sauce and peanuts

At this point the water was boiling so I cooked the noodles and continued to let the stir fry simmer on low

When noodles are done, Serve!

Enjoy.

Skirt Steak with Red Chili Stir Fry

Computers can be so frustrating! I have spent the last three days without the use of my keyboard or mouse. At first I felt very lost. I had so many things I wanted to do online but didn't have the ability close by. Not to mention so many ideas to post on this blog and no way to do it! Tonight my lovely accountant husband figured out how to use his android phone as a mouse and keyboard. Way to go honey!

So here is a quick blog on a delicious dinner we had the other night. So simple and quick to make. I highly recommend it. It is a very versatile dish. You can substitute any veggies you have for what I used. The meat is interchangeable too.

Just had to throw this picture in. I have daffodils growing in with my basil!

 This whole meal is cooked on the stove top.
Ingredients:
Grass fed skirt steak for 2-4 people (note you could also use chicken), marinate in coffee for 2-24 hours
Buckwheat Soba noodles
2 Tablespoons of organic extra virgin coconut oil
2 cups of cooked organic black beans ( I use dried beans that I cook myself and freeze)
Veggies of your choice. I used all organic as follows:
2 carrots, thinly sliced
2 zucchini, thinly sliced
1 yellow onion
2 Roma tomatoes
3 cups of organic green beans, frozen
3 cups of broccoli florets
salt and pepper to taste
1/2 a can of organic coconut milk
4-6 Tablespoons of Thai Kitchen Spicy Red Chili Sauce

Directions:
In a naturally non-stick pan (cast iron is what I use) cook your marinated meat until done. My skirt steak cooked for about 5 minutes each side, add salt and pepper to taste.

 Meanwhile in another pan place 2 tablespoons of coconut oil and one yellow onion. Brown the onion  then add remaining veggies, coconut milk, black beans, Thai spicy sauce and salt and pepper to taste. Simmer on stove top until veggies are soft.

While veggies are cooking. Boil SOBA noodles according to directions on package.

 Olivia occupying herself in the kitchen.

Place the soba noodles on the plate first then top with skirt steak and veggies. Serve. This dish is slightly spicy but Oh so good!

Thai Chicken Stir Fry

 Olivia discovered the coconut oil. She cried when I pried it away from her grubby little hands.

 Ingredients:
2 cups of cooked organic chicken ( I cook a whole chicken then freeze the meat.) Purchased from Full Circle Farm
1 organic onion, large, diced (purchased from Full Circle Farm)
4-6 stalks of organic celery diced (purchased from Full Circle Farm)
4-6 organic carrots, thinnly sliced (Full Circle Farm)
1/4 of an organic purple cabbage, sliced
1-2 handfuls of organic green beans
1 can of organic native forest coconut milk (bpa free can)
2 Tablespooons of organic coconut oil
Organic pine nuts, optional 1 handful
Thai Kitchen Sweed Red Chili Sauce ( I plan on learning out to copy this sauce)
Salt and Pepper to taste
Noodles of your choice
Crushed Red Pepper, Optional to taste


Directions: Dice or thinnly slice the celery, carrots, and cabbage. Set in a bowl to one side. Add green beans,pine nuts,

Then place coconut oil in a dutch oven, or heavy saucepan on the stove top. Heat until melted. Add chicken, onion, and thai sauce.

 Add Salt and pepper, crushed red pepper to taste. Meanwhile on another burner. Prepare the noodles of your choice according to the package directions (rice noodles taste fantastic with this dish)

 When meat is hot, add in your bowl of veggies. Cook for 3-5 minutes until green beans are beginning to soften. Then add coconut milk.

 Let simmer with lid on the pot for 5-10 minutes. Remove from heat and mix with noodles or serve on top of noodles. Enjoy!