One of the things I love the most about summer is the ability to BBQ when I want. There really isn’t anything that can compare. I think most people can agree. This summer I came across one of Rachel Ray’s recipes for what I consider an amazingly delicious turkey burger. As for toppings I have found that virtually anything goes. If you have something that you always have to have on your burger chances are it will go with these flavours.
However there are a few things that I do different from the recipe that I’ve decided I prefer over time:
I usually forego the cilantro sour cream sauce (even though I have tried it and really enjoyed it).
I don’t add cheddar cheese chunks to my burger mix. I find it’s hard to mix and stay together. You could try shredded cheese because that could hold. I usually just put a slice on top.
Here is what I typically use for toppings:
Curry Mayo (mix curry powder with mayo – as much or as little depending on your preference of curry)
BBQ organic yellow squash (thinly sliced and marinated in salt, cracked pepper and oregano)
Fresh organic hass avocado
Slice of cheese (pick your favourite)
Organic heirloom tomato slice (I don’t put this on but my husband does)
Slice of sweet pickle
Now for the green bean salad – I got this recipe from one of my best friends back in Toronto. It is so easy to make and great for potluck dinners. Here is her recipe below:
Olive oil (as much or as little but usually around 1/2 cup)
Fresh basil (6 – 10 leaves)
Trim the ends of the beans and then blanch them. The beans should be cooked but still crunchy. Sometimes the yellow and the green take different amounts of time so you may want to do them separately or just one type of bean like I did. Dice the shallots as small as you can. Cut up the basil. Once you have prepped all ingredients put them all in a bowl together and mix well. Finally add salt and pepper to taste and then let it sit in the fridge for a few hours before serving.
With all the health and nutrition reading I’ve been up to I decided to try my hand at meatless Monday. Guess what?? I survived and I didn’t even crave any meat! Not only that I felt content. My meal combined a recipe from one of my favorite sites and my own concoction.
Use coconut water as a substitute to oil or butter for sautéing because it will cut the fat significantly in your recipes. It will also add a pleasant flavour and more nutrients.
For your starch go with a sweet potato or yam. Both are gluten-free and healthier than any other potato.
1 handful of cut up kale
2 handfuls of spinach
1 broccoli crown
1 portobello mushrooms
1/2 a thinly sliced carrot
1/4 cup of coconut water
2 garlic cloves
1 tsp of soya sauce
cayenne pepper to taste
ground pepper to taste
ground coriander to taste
In a frying pan pour 1/2 the amount of coconut water into the pan and add shallots, garlic, carrots and broccoli. Saute about 5 minutes and the then add kale, spinach and portobello mushrooms. Add soya sauce and more coconut water if required. Then simmer on low heat and cover until kale and spinach have wilted. Saute until coconut water is gone. Add spices as you wish and mix evenly.
This was a homemade recipe so measurements are approximate. Use your taste-buds to follow you through the cooking. For an ad hoc recipe I was really impressed with the flavor!
Earlier this year my generous mother flew to Toronto for a short visit and brought my sister and I 8 lobster from New Brunswick! This was probably the most amazing surprise ever. Living in central Canada fresh seafood isn’t always so fresh. After indulging on lobster that evening we still had 3 left over cooked lobster. I never thought I would say this but I just couldn’t eat it the traditional way with garlic butter anymore and needed a new way. So I surfed the net and found a Mornay Sauce that was extremely tasty!
Here is the recipe I found. The link below will give you the nutritional detail.