Filed Under: food chatter,Tandoori spice blend - Sue Fuirst @ 12:20 pm
Tags: burger, turkey
Filed Under: italian seasoning - Sue Fuirst @ 12:30 am
Who doesn’t love a burger. A burger on the grill oozes summer. The deliciousness of a medium rare cheeseburger is something I covet. Here’s the buzz kill, beef is bad for both our bodies and the environment. Beef has a very high carbon foot and we all are aware of the health risks. Turkey burgers are a great alternative. I favor flavoring these with a light hand so the taste is subtle, almost scented, but feel free to add more seasoning if you prefer. I include ketchup or chutney here to add moisture, but this too is not essential. Experiment. Trust your taste buds. Devour.
Tandoori Turkey Burgers
1 – 1/2 lbs ground turkey
1 scant tablespoon Basics Fuirst Tandoori Seasoning
1/4 cup ketchup or chutney, optional
Gently mix together ground turkey, Basics Fuirst Tandoori Seasoning and ketchup. Form into four 6-oz burgers. Spray generously with cooking spray to avoid sticking. Grill in preheated grill pan or outside barbecue until cooked through. Serve on burger buns or over fresh field greens. Serves 6.
Tags: beef, pork, turkey, Veal
Sometimes you just want a simple dinner of meatballs and spaghetti. It’s not fancy, it’s easy to make, it’s so, so satisfying and it’s loved by all. When my kids were young, we ate this almost every week. Spaghetti and meatballs is our go-to celebration meal for the ”night before”: sleep-away camp, first day of school, bar/bat mitzvah. I think it’s the comfort and predictability that makes it requested for these bigger events, plus it’s a multigenerational pleaser. Sometimes I make the meatballs with turkey, sometimes all beef or all veal and then other times the pasta is swapped for spaghetti squash. But my favorite recipe is a traditional mixture of beef, veal and pork. And, although I advocate sitting down and eating dinner together, meatballs work well for a family on the run.
- 2 lbs meatball mix (1/3 each of ground beef, veal, pork)
- 2 slices white bread, torn into pieces or 1/3 cup unseasoned bread crumbs
- ¼ cup milk
- 2 eggs
- 1/3 cup grated Parmesan Reggiano cheese
- 1 heaping tablespoon Basics Fuirst Italian Seasoning
Preheat oven 350°. Line a baking sheet or roasting pan with foil. Place bread and milk in a large bowl or the bowl of stand mixer. Let bread sit for a few minutes to soften and absorb milk. Mix in eggs, Parmesan and Basics Fuirst Italian Seasoning. Add meatball mix. Gently mix until just combined. Shape into 2” balls and place on baking sheet. Cook in oven for 30 minutes. Once cooked they may be added to your favorite red sauce and served with spaghetti or cool slightly and freeze in a zip lock bag for another time. Serves 8.