Archive for healthy

Tasty Turkey Burgers with Apple and Fennel

tasty turkey burgers

Does the title of this post sound like an oxymoron to you? Then you are the perfect person for this recipe!

I don’t usually eat turkey burgers because they’re often dry or tough and sustainably/morally farmed turkey is hard to find in NC. However, turkey is such a fabulous source of lean protein that I made an effort to find some good-quality ground turkey and create some of my own delicious recipes!

The first recipe up is for a tender, juicy turkey burger. Dicing 1 apple and 1/2 a fennel bulb not only gets moisture into my turkey burgers, but introduces produce as well. These turkey burgers turn up a notch with the addition of a dried apple slice, caramelized red onions, spicy mustard, and brie or cheddar cheese (if you’re into that).

For my tasty turkey burgers, you will need 30 minutes and …

  • 1 pound of ground turkey
  • 1 apple
  • 1 fennel bulb
  • 1 teaspoon of salt
  • 1/2 tablespoon of black pepper
  • your desired turkey burger “accoutrements” but I suggest aged cheddar or brie (if you can have cheese!) and caramelized onions (thinly sliced red onion, cooked slowly on the stove top in ghee)
  1. Preheat oven to 375 degrees
  2. Chop 1 apple ( I used fuji) and 1/2 a fennel bulb into small pieces the size of your pinky nail
  3. In a bowl, combine your ground turkey with chopped fennel and apple, and season with salt and pepper. You will use much more pepper to add a kick to your burgers and to limit salt. These flavors speak for themselves!
  4. Create patties the size of your palm or fist. 1 pound should make 4 patties.
  5. Place on a baking sheet covered with parchment paper or silicon
  6. Bake on each side for 10-12 minutes
  7. Top your burger as desired and eat over salad!

Boullabaise and Crispy Salmon Skin

Boullabaise

I’ve been taking full advantage of the fresh seafood markets, and thought there was no better way this week than to try my own version of the Boullabaise we had at Galatoire’s in New Orleans in February. It was a rare unfried/ un-rouilled  seafood treat I could have there.*
The result was something fabulous, and also different from our regular old meals of salmon/sushi/cauliflower/steak/salad…repeat. It will definitely join the “fancy meal” repertoire!

One of my goals while we are living here is to learn how to filet my own fish. The fish market gentleman were flashing me grins, insisting I must want a filet of my Rainbow Grouper and head off shrimp, so I politely took them up on the filets and did the heads myself, saving a few for garnish!

I also used mussels in my recipe because we love them and eat them a lot! Clams are just as good! And if you have lobster, PLEASE throw it in! We had eaten all our lobster the night before, so I just had the stock.

Elisabeth’s Cajun Boullabaise (serves 2-4)

You will need 1 hour and….

2 tomatoes, rough chopped
1 onion, peeled and chopped
4 garlic cloves, diced
1 can organic tomato paste
6 cups of fish stock ( I used lobster because it’s what I had. NEVER throw away your shellfish shells or fish bones! They make super stocks!)
1 lb. white fish like Cod or Grouper
1 lb Shrimp (save some heads!)
3 lbs. mussels and/or clams
2 threads or pinch of ground saffron
1 tbsp. cayenne pepper
2 bay leaves
1 lemon
generous s+p
olive oil
red wine

Directions:
1. In a large mixing pot, combine tomatoes, onions, garlic, and olive oil on medium heat for 5-7 minutes.

2. Add stock and tomato paste and bring to a boil, 5 minutes, then turn down to simmer.

3. Once on simmer, add all herbs and spices, fish and shrimp, let cook 3-5 minutes.

4. Add in 1/2 cup of red wine and shellfish for the final 2 minutes. They will open up when your Boullabaise is ready to serve!

I wouldn’t recommend this dish for a LARGE crowd, but it is a stunner for 4-6!

*Some Boullabaise recipes do have a rouille, which includes flour, but it’s not necessary for thickness or taste!

Here is a photo of me preparing the lobster that made our stock. Thanks for the Wedding gift, Auntie Anne 🙂

lobster stock

 

AND Check it out! I burned myself in the process, but I discovered the secret to REALLY crispy salmon skin!
Using coconut oil as your base, get your cast iron pan super hot on Medium-high heat.  Leave your salmon out while the pan heats and pat it as dry as you can, then score the skin in 5 swift motions with a sharp knife. GENTLY place your salmon in the hot oil and cook for 4-5 minutes, then flip over and finish! It’s PERFECT!

crispy salmon skin

crispy salmon skin