Every Kitchen Tells A Story https://everykitchentellsastory.com from my kitchen to yours Thu, 01 Sep 2016 05:52:21 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.5 https://everykitchentellsastory.com/wp-content/uploads/2016/02/cropped-Leslie_site_iconjpg-32x32.jpg Every Kitchen Tells A Story https://everykitchentellsastory.com 32 32 102272111 Turkey Burgers with Sumac Sauce https://everykitchentellsastory.com/turkey-burgers/ https://everykitchentellsastory.com/turkey-burgers/#respond Tue, 07 Jun 2016 15:30:50 +0000 http://everykitchentellsastory.com/?p=1957

Forget everything you think you know about turkey burgers. This turkey burger is not dry, overcooked, or flavorless. I don’t think I’m overselling when I tell you this is the best turkey burger you will ever eat. The recipe is adapted from Yotam Ottolenghi and Sami Tamimi’s beautiful book, Jerusalem: A Cookbook. If you’ve never heard of Ottolenghi,

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Forget everything you think you know about turkey burgers. This turkey burger is not dry, overcooked, or flavorless. I don’t think I’m overselling when I tell you this is the best turkey burger you will ever eat.

The recipe is adapted from Yotam Ottolenghi and Sami Tamimi’s beautiful book, Jerusalem: A Cookbook. If you’ve never heard of Ottolenghi, get to know him. His work is incredible and every time I read one of his recipes, I can’t get into the kitchen fast enough to take it for a test run. His cookbooks are filled with inspired recipes and stunning photography. If you collect cookbooks, this one should top your wish list. You can find the book here.

This turkey burger is packed with shredded zucchini, fresh herbs, and spices. It’s moist, loaded with flavor, and a huge hit in my house. The ultimate test for new recipes is my discriminating family. I love them dearly but I live with some discriminating, opinionated food critics.
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The first test was my daughter, Lily. Every day when she gets home from school, she drops her backpack at the door and heads to the kitchen. She does a lap around the island to see what the day’s testing loot has for her. Most times, she shrugs off my hard work and heads for the pantry.

On this day, she circled the island and stopped dead in her tracks in front of the plate of turkey burger patties. To my surprise, she asked if she could try one and then immediately devoured two patties. She loved them! Next up was my husband. I served the turkey burger patties over salad with sumac sauce. After the first bite he looked up and me and said, “Wow. Just wow.” If you know my husband, that’s like a standing ovation. A legitimate two thumbs up rave. I knew I had nailed it.

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My take dials back on just about everything in the original recipe. I serve this over salad for the grown ups and on a bun for the kids. The sauce is fantastic and if you are looking to take it to another level, consider going to the extra effort and making caramelized onions. You’ll be glad you did.

Enjoy!

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Turkey Burgers
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 9-10 patties
 
Adapted from Jerusalem Cookbook by Sami Tamimi and Yotam Ottolenghi
Ingredients
  • FOR THE TURKEY BURGER
  • 1 lb ground turkey
  • 1 large zucchini, grated (about 1½ cups)
  • 3 Tablespoons green onion, minced
  • 1 egg (lightly beaten)
  • 1 Tablespoon chopped mint
  • 1 Tablespoons chopped cilantro
  • 1 small garlic clove, minced
  • 1 teaspoon salt
  • ½ ground black pepper
  • ⅛-1/4 teaspoon cayenne
  • vegetable oil for frying
  • FOR THE SAUCE
  • ½ cup sour cream
  • ¾ cup plain greek yogurt
  • 1 tsp grated lemon zest
  • 1 Tablespoon lemon juice
  • 1½ Tablespoon sumac
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. For the sauce, combine ingredients, adjust seasonings if needed, and set aside.
  2. For turkey burger, gently combine all ingredients (except oil) in a bowl.
  3. Form meat into 2.5 ounce patties. Patties will be wet.
  4. Chill for 15 minutes.
  5. Use enough oil to cover bottom of pan and sear patties on medium high heat about 5 minutes per side or until cooked through. Add oil if necessary.

 

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]]> https://everykitchentellsastory.com/turkey-burgers/feed/ 0 1957 Stuffed Peppers https://everykitchentellsastory.com/stuffed-peppers/ https://everykitchentellsastory.com/stuffed-peppers/#comments Tue, 15 Mar 2016 14:43:17 +0000 http://everykitchentellsastory.com/?p=1407

I get asked a lot if I have experience as a Personal Chef. “Yes,” I say. “I’ve been with the same family for almost 15 years.” Okay, it happens to be my family but the drill is the same. If I look at my family like clients, I would have to admit they aren’t the

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I get asked a lot if I have experience as a Personal Chef. “Yes,” I say. “I’ve been with the same family for almost 15 years.” Okay, it happens to be my family but the drill is the same. If I look at my family like clients, I would have to admit they aren’t the easiest bunch. They each have their own specific likes and needs. Doug wants something healthy and preferably no carbs. Jake, wait for it: doesn’t eat cheese or chocolate. Lily wants anything from the continent of Asia. So, when I plan menus, I have a lot to factor into the equation. It may not always be their dream meal but as I say to my kids, every day can’t be Christmas.

Since I won’t be nominated for a James Beard Award anytime soon, the real goal for dinner is that we are together. We hit the pause button on our busy lives and connect as a family. Even if only for a short time, sitting down together is the most delicious part of my day.

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My version of Stuffed Peppers is Doug’s favorite dinner. They are seriously good, easy to make, and a great use of whatever vegetables you have in the crisper. It’s a great dinner and even better for lunch the next day. I serve this over rice.

I hope your family enjoys them as much as mine.

xx

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Stuffed Peppers
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 bell peppers
 
Ingredients
  • 6 bell peppers (yellow and red)
  • extra virgin olive oil
  • salt
  • pepper
  • ¼ cup onion, small dice
  • ¼ cup carrot, small dice
  • ¼ cup, zucchini, small dice
  • 1 pound dark ground turkey meat
  • 1 32 ounce jar marinara sauce
  • shredded mozzerella
  • flat leaf Italian parsley (garnish)
Instructions
  1. Preheat oven to 350 degrees.
  2. Remove tops of bell peppers. Scrape out seeds and membrane inside the peppers. OPTIONAL: chop ¼ of bell pepper tops into small dice (1/4 cup) and add to onion, carrot, and zucchini.
  3. Rub oil on the outside and inside of each pepper to lightly coat. Sprinkle salt and pepper inside the bell pepper to season.
  4. Spread a layer of tomato sauce on bottom of baking dish (mine was 8"x11.5"). Place bell peppers in the baking dish sitting upright. Set aside.
  5. In a pan, heat 1 tablespoon of extra virgin olive oil over medium heat. Add onion, carrot, zucchini, and bell pepper (if using). Lightly season with salt and pepper. Cook for 5 minutes to soften the vegetables. You want to soften not brown the vegetables.
  6. Add ground turkey to vegetables. Lightly season meat with salt and pepper. Break up ground turkey with wooden spoon and combine with the vegetables. Brown ground turkey. Once cooked, remove excess fat.
  7. Add two cups of marinara sauce to pan with turkey and vegetables. Stir to combine and simmer for 5-10 minutes.
  8. Spoon ground turkey sauce into bell peppers.
  9. Top each pepper with 2 tablespoons of marinara sauce and shredded mozzarella cheese.
  10. Bake at 350 degrees for 30 minutes or until a knife slides easily into side of pepper. If cheese gets too brown for your liking during cooking, cover loosely with foil.
  11. Garnish with chopped Italian parsley.
  12. Serve over rice.
Notes
*I used zucchini but you can use broccoli, peas, or cauliflower. Feel free to improvise with what you have on hand.

 

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]]> https://everykitchentellsastory.com/stuffed-peppers/feed/ 2 1407 Best Turkey Bolognese https://everykitchentellsastory.com/best-turkey-bolognese/ Mon, 01 Feb 2016 21:03:30 +0000 http://everykitchentellsastory.com/?p=826

“I’m V.P. of Travel and Logistics. I’m also in charge of Dining Services Worldwide.” One of my funniest friends actually sent this in when her college asked her to detail what she has been doing with her life the last few years. As a mom with two kids, she pretty much nailed the job description,

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“I’m V.P. of Travel and Logistics. I’m also in charge of Dining Services Worldwide.” One of my funniest friends actually sent this in when her college asked her to detail what she has been doing with her life the last few years. As a mom with two kids, she pretty much nailed the job description, don’t you think? While I got a good laugh out of her alibi, the truth is she really summed up the life of a busy mom. With pick ups at two schools, sports, playdates, doctor appointments, and the occasional haircut, often times, we well-intentioned moms have zero time to make dinner.

There isn’t a mom who talks to me about food who doesn’t ask me how I get dinner on the table each night. The truth is, I’m a mom not a magician. Even with a great culinary education under my belt, I take short cuts…and cheat. No one gets bonus points for making everything from scratch! My family just wants a good dinner after a long day. It’s how we relax, connect, and recharge before homework, shower, and bed.

Since Julia Child and James Beard aren’t likely to swing by for dinner, I put meals like this on the table when I don’t want to hear, “Please pull forward to the first window.” This one is quick, easy, and super delicious. You don’t need to prepare the sauce in advance, but if I’m home for a bit during the day, it’s easy to throw together. That way, when I walk in the door from carpool, all I have to do is make pasta and heat up the sauce. Round out this meal with a crusty loaf of bread and a simple salad and you are good to go.

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It will be our little secret that it took less than 30 minutes…
Shhh and enjoy!

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Best Turkey Bolognese
Author: 
Recipe type: Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
Easy and fast bolognese.
Ingredients
  • 1-2 tablespoon Extra Virgin Olive Oil
  • ¼ small yellow onion - small dice
  • ¼ cup of carrot - small dice
  • 1 lb organic dark ground turkey meat
  • 1 JAR of your favorite marinara sauce (I like Rao's brand)
  • salt and pepper
Instructions
  1. Heat oil over medium heat in pan. Add onion and carrot. Lightly season with salt and pepper. Cook until vegetables are softened (not browned), about 5 minutes. If you need to lower the heat so as not to brown the vegetables, do so.
  2. Over medium heat, add ground turkey to pan with vegetables. Season lightly with salt and pepper. Continue to cook, stirring every few minutes.
  3. Once turkey is browned, carefully remove extra fat leaving about a tablespoon. Add jar of marinara sauce. Combine. Bring to a boil and put on a low simmer for 10 minutes to combine flavors.
  4. Serve over pasta.

 

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