May 012012
 
SAM_1413_thumb.jpg

Good evening everyone! Hope your Tuesday was terrific (sorry, I can’t help adding some cheesy alliteration now and then Winking smile) Anyway, I had a great day and I hope everyone else did too!

Workout

Today’s workout was half fail and half success. Here is the fail part:

photo

photo - Copy

I woke up this morning to the sound of pouring rain. You know, the sound that helps you fall asleep in the summer when the windows are open? Oh wait except I actually had to get out of bed and go run. In the pouring rain. Great.

Luckily Jack was not feeling the weather either so we made our outdoor run very brief and then sprinted back inside. While Jack loves swimming in water, he hates showers and the rain. That is a-ok with me. So unfortunately my morning jog was not the full mile that it usually is. Oh well.

My afternoon workout was much more successful. I did another Insanity DVD (Cardio Power & Resistance) and was sweating like crazy! This afternoon was much hotter (I think it got around 80 degrees at some point today) and we haven’t turned our AC on yet. So, while it’s not hot at all when I’m just sitting around the apartment, by the time I was done doing the warm-up for Insanity I was drenched in sweat. Nothin’ like a little sweat to make you feel like you got an extra good workout right?

Recipe

Tonight’s recipe is for Thai Turkey Burgers with Peanut Sauce, another one from Iowa Girl Eats. She is seriously one of my favorite bloggers because all of her recipes are so flavorful, healthy, and easy. This recipe has actually been on my list (yes, I keep a list of recipes I want to make. Call me a nerd) for a long time but for some reason I never got around to making it until tonight. Why did I wait so long??

This was also the first time I ever made home-made turkey burgers. I’ve used ground turkey before but only for recipes like tacos or chili. I think what made me branch out and try these burgers was the combination of Asian-inspired flavors and peanut sauce. Yes, these burgers have a peanut sauce that is made with peanut butter. If you know anything about me you know I’m obsessed with peanut butter. So, I obviously had to try them out.

Good thing I did! They packed some serious punch and I loved the spicy Asian flavor combined with the sweet honey peanut sauce (don’t worry they weren’t too spicy and you can always cut down the hot sauce or red pepper flakes). Not to mention that in addition to the lean, fat-free turkey, they are made with carrots and broccoli and topped with baby spinach. So many veggies in a burger. Yep. These get five stars from me.

To get started I first mixed all the ingredients for the peanut sauce together in my food processor. It does seem like a lot of ingredients, but as I said I like Asian food so I already had all these on hand. Most of these are the kind of ingredients that you buy once and then don’t have to buy again for months years, because really, how often do you need to buy rice vinegar?

SAM_1394

I mixed these together with water, garlic, and peanut butter in my food processor until everything was blended.

SAM_1398

I made sure to set some aside for topping my burger, but most of it went right into a large bowl along with some chopped carrots and broccoli (thank you Slap Chop).SAM_1399

Also into the bowl went some cilantro, salt, pepper, and red pepper flakes. Then I added in the ground turkey and mixed everything together. With my hands.

SAM_1401SAM_1403

Mixing the meat was actually kind of fun. I felt like a kid playing with a big pile of play dough. Except instead of play-dough it was delicious peanutty raw turkey. Kinda gross.

Then I formed the mixture into 4 patties (one was HUGE! Fabio will get that one in his lunch tomorrow) and cooked them on a hot pan for about 4 minutes on each side. It was kind of hard for me to tell when they were done, so I would recommend using a meat thermometer or just cutting into one to check.

SAM_1406SAM_1407

When they were cooked through I served them on a toasted sandwich thin topped with the remaining peanut sauce and some baby spinach for crunch. I also had leftover sweet corn & quinoa and asparagus. This combination was SO delicious. It was the perfect balance of sweet and salty.

SAM_1413

SAM_1416

Seriously, if you like Asian flavors at all you must try these burgers. They are delicious!

Thai Turkey Burgers (Adapted from Iowa Girl Eats)

Makes 4 burgers

Ingredients

  • 1 lb 99% fat-free ground turkey breast
  • 1/2 cup shredded carrot
  • 1/2 cup finely chopped broccoli
  • 3 tbsp. chopped cilantro
  • 1/2 tsp. salt
  • 1/2 tsp. red pepper flakes
  • 4 buns (I used Arnold Sandwich Thins)
  • baby spinach leaves

For the peanut sauce

  • 3 tbsp. smooth peanut butter
  • 1 tbsp. rice vinegar
  • 1 tbsp. soy sauce (I used reduced sodium)
  • 1 tbsp. water
  • 1 clove garlic
  • 1 tsp. sesame oil
  • 1 tsp. chili garlic sauce (I used siracha a.k.a. the red one with the rooster)
  • 1 tsp. honey
  • 1/4 tsp. ground ginger (I like having the pre-minced kind in the squeeze bottle)

Instructions

  1. Combine peanut butter, rice vinegar, soy sauce, water, garlic, sesame oil, chili garlic sauce, honey and ground ginger in a food processor or blender. Blend until very smooth. Reserve some sauce for topping the burgers and set aside.
  2. Combine remaining peanut sauce with turkey, carrots, broccoli, cilantro, salt, and red pepper flakes in a large bowl. Mix well and form into 4 patties.
  3. Heat a large skillet over medium-high heat and spray with non-stick spray. Cook patties for about 4 minutes on each side or until burgers are no longer pink in the middle.
  4. Place a burger patty on each bun and top with reserved peanut sauce. Add baby spinach for crunch and serve.

These are so good and I will be adding them to my regular recipe rotation for sure! Do you guys like Asian foods? I love making them at home so they don’t have all the fat and sodium that take-out places would. After I made these today Fabio demanded that I make our favorite orange chicken dish sometime soon, so you’ll probably see that pop up too. I guess that means he liked the burgers?

 Posted by on May 1, 2012
May 012012
 
SAM_1384

Good afternoon blog world! I hope everyone is having a wonderful day! Today I want to share the recipe for the quinoa side dish that I had with yesterday’s dinner. For this dish, quinoa is mixed in a honey lemon vinaigrette with sweet corn. The flavors are sweet yet savory at the same time and had me practically licking my plate for more. Luckily the recipe made enough for leftovers so you can bet we are having more tonight! Win!

Recipe

I originally saw this recipe on Iowa Girl Eats. If you’ve never been to her site I highly recommend it. She is always making simple and delicious meals that inspire me to run into the kitchen. No literally. I’ve done that before after reading her blog.

Anyway, we had some fresh corn in the fridge that needed to be used up so last night I decided to give this side dish a try. It was super easy and had great flavors and will definitely be a new staple in my kitchen.

To get started I rinsed 1 cup of quinoa under the tap until the water ran clear. Then I added the quinoa to a saucepan with 1 1/2 cups of water and brought it to a boil. Once it was boiling I lowered the heat and covered it to let it cook for about 15 minutes.

Note: Most recipes will tell you to use 1 part quinoa to 2 parts water, but I read somewhere that the way to get fluffy quinoa is to use 1 part quinoa to 1 1/2 parts water, especially if you are rinsing the quinoa in water first. This makes total sense to me, and my quinoa that used to be soggy now comes out fluffy every time. Try it out next time you make quinoa and let me know how it goes!

While the quinoa cooked, I whisked together lemon juice, honey, garlic, salt, and pepper in a small bowl. This mixture would be the vinaigrette for my quinoa.

Once the vinaigrette was combined, I chopped the kernels off of my corn and added them to a large skillet with a little bit of butter and green onions. I cooked the corn for about 4 minutes until it was tender and then seasoned with salt and pepper.

Once the quinoa was finished cooking I added to the pan with the corn and tossed in the vinaigrette. I mixed everything up until it was well combined.

Once everything was warmed through I served it along size of my Shredded Latin Chicken and enjoyed it with some zucchini. As I mentioned before this recipe makes a lot so I’ll be having leftovers tonight. Yum!!

Sweet Corn & Quinoa (Adapted from Iowa Girl Eats)

Ingredients

  • 1 cup dry quinoa
  • 1 1/2 cups water
  • 1 tbsp. butter (I used Brummel & Brown)
  • 2 green onions, sliced
  • 2 ears sweet corn
  • salt and pepper

For the Vinaigrette

  • 2 tbsp. lemon juice
  • 1 garlic clove, finely minced
  • 1 tbsp. honey
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • lemon zest (I didn’t have any on hand so I omitted)

Directions

  1. Rinse quinoa under running water in a mesh sieve until water runs clear. Combine with water in a saucepan, bring to a boil, then place a lid on top and cook until the water is absorbed and the quinoa is fluffy, about 15 minutes.
  2. Meanwhile, combine all the ingredients for the honey lemon vinaigrette in a small bowl and whisk to combine. Set aside.
  3. Melt butter in a large skillet over medium-high heat. Add green onions and sweet corn and season with salt and pepper. Cook for about 4 minutes or until corn is tender.
  4. Add in cooked quinoa and honey lemon vinaigrette, then toss thoroughly to combine.

Serve and enjoy!

This recipe was one of my favorites and the flavors are fresh and summery. What are some of your favorite summer recipes? Do you do anything creative with sweet corn?

 Posted by on May 1, 2012