Weekly Winner: Mean, Green, Middle Eastern Turkey Patties

turkey pattiesI am a fan of anything that you can put in, on or wrapped by a pita.  Because of that, I’m always looking for new, interesting Middle-Eastern meals.  As a result of said search, I’ve come to really like the Moroccan seasoning called ras el hanout.

So, when flipping through Food Network Magazine, and came across this recipe for Middle Eastern Turkey Patties, served with pita and drizzled with yogurt, I knew I’d like it.  But… why were they green???  The answer? Chopped frozen spinach mixed right into the turkey mixture.  Brilliant!!  The spinach gives the patties a ton of moisture which sometimes turkey lacks and gives it a glorious mean, green health boost on top of it!

Since everything for the patties is mixed in a food processor, this comes together super quick and with minimal mess.  As any of you who stop by this blog regularly will know and notice, I’ve deleted the cilantro and replaced it with the first cutting of my home-grown mint.  The patties have tons of unique flavor and the fresh, orange-scented carrots make a great side dish.

Middle Eastern Turkey Patties

Serves 4

Ingredients:

3 6-inch pitas, quartered

1/4 red onion, roughly chopped

1-1/4 pounds ground turkey

1 10-oz package frozen chopped spinach, thawed and squeezed dry

2 tsp ras el hanout

Kosher salt and freshly ground pepper

3 Tbsp extra-virgin olive oil

1 tsp coriander seeds

1 pound carrots, thinly sliced on the diagonal

1/3 cup chopped fresh cilantro, plus more for topping [I used my mint, but you do you]

Juice of 1/2 orange

1/4 cup plain whole-milk yogurt, stirred

Procedure:

  1. Preheat the broiler.  Process 2 pita quarters in a food processor to make coarse crumbs.  Add red onion andpulse until finely chopped.  Add the turkey, spinach, ras el hanout, 1 tsp salt and a few grinds of pepper; pulse until combined. Form the mixture into twelve 4-inch-long, 1/2-inch-thick oval patties on a baking sheet. Brush the patties with 1 Tbsp olive oil; season with salt and pepper. Broil until lightly golden and cooked through, about 6 minutes.
  2. Meanwhile, crush the coriander seeds with the flat side of a knife.  Heat a large nonstick skillet over medium-high heat; add the remaining 2 Tbsp olive oil. Add the carrots and coriander and cook, stirring occasionally, until the carrots are tender, 7 to 9 minutes. Remove from the heat and stir in the cilantro (or mint) and orange juice; season with salt and pepper.
  3. Divide the turkey patties, carrots and the remaining pita quarters among plates.  Top the patties with the yogurt and sprinkle the dish with more cilantro (or mint)

 

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Weekly Winner: Another Pork Pasta Palooza!

pork pastaYou know you’re doing something right when your husband equates a Friday night dinner with “some of the best pastas I’ve had in any restaurant”. Boo-ya, Spatula-drop!

Admittedly, it’s hard to go wrong with pork shoulder, cheese, and pasta — not just any pasta either but egg pappardelle.  Pappardelle is definitely my “favorite” pasta (if it’s possible to have a favorite) and I truly believe that one can save the world with a pork shoulder.

Pork, Fennel and Lemon Ragu with Pappardelle comes from Cook’s Illustrated.  It is definitely not a quick meal to make, but it is relatively “hands-off”.  The trick is to let the oven work it’s magic on that pork shoulder, breaking it down and making it luscious.  The lemon really freshens up the ragu so that it seems lighter but who are we kidding, this is definitely not diet food, but it is supremely delicious, satisfying, apparently “restaurant-quality” food.  That’s good enough for me!

Pork, Fennel and Lemon Ragu with Pappardelle

Serves 4 to 6

Ingredients:

4 oz pancetta, chopped

1 large onion, chopped fine

1 large fennel bulb, 2 Tbsp fronds chopped, stalks discarded, bulb halved, cored and chopped fine

4 garlic cloves, minced

1-1/2 tsp salt

2 tsp minced fresh thyme

1 tsp pepper

1/3 cup heavy cream

1 (1-1/2 lb) boneless pork butt roast, well trimmed and cut in half across grain

1-1/2 tsp grated lemon zest plus 1/4 cup juice (from 2 lemons)

12 oz pappardelle

2 oz Pecorino Romano cheese, grated (1 cup), plus extra for serving

Procedure:

  1.  Adjust oven rack to middle position and heat over to 350F. Cook pancetta and 2/3 cup water in Dutch oven over medium-high heat, stirring occasionally, until water has evaporated and dark fond forms on bottom of pot, 8 to 10 minutes. Add onion and fennel bulb and cook, stirring occasionally, until vegetables soften and start to brown, 5 to 7 minutes.  Stir in garlic, salt, thyme, and pepper and cook until fragrant, about 30 seconds.
  2.  Stir in cream and 2 cups water, scraping up any browned bits.  Add pork and bring to boil over high heat.  Cover, transfer to oven, and cook until pork is tender, about 1-1/2 hours.
  3. Transfer pork to large plate and let cool for 15 minutes.  Cover pot so fond will steam and soften.  Using spatula, scrape browned bits from sides of pot and stir into sauce.  Stir in lemon zest and juice.
  4.  While pork cools, bring 4 quarts water to boil in large pot. Using 2 forks, shred por into bite-size pieces, discarding any large pieces of fat or connective tissue.  Return pork and any juices to Dutch oven.  Cover and keep warm.
  5. Add pasta and 1 Tbsp salt to boiling water and cook, stirring occasionally, until al dente.  Reserve 2 cups cooking water, then drain pasta and add it to Dutch oven.  Add Pecorino and 3/4 cup reserved cooking water and stir until sauce is slightly thickened and cheese is fully melted, 2 to 3 minutes.  If desired, stir in remaining reserved cooking water, 1/4 cup at a time, to adjust sauce consistency.  Season with salt and pepper to taste and sprinkle with fennel fronds.  Serve immediately, passing extra Pecorino separately.

Weekly Winner: A New Take on Spaghetti & Meatballs – Thai-style

thai turkey meatballWho doesn’t love a bowl of noodles and meatballs?  Regardless of the particular ingredients it is approachable, familiar comfort food at its best.  But when you can take an old standard such as spaghetti and meatballs and not only lighten in up, but spice it up and put a Thai-style spin on it, sign me up!

Thai Turkey Meatballs with Coconut Broth and Noodles comes from Epicurious and was the perfect dinner on a chilly, rainy spring evening. The original recipe calls for snap peas, but required such a small amount that I did not want to get them just for this recipe so I substituted frozen edamame.

There are a lot of separate steps in this dish, but it’s all easy and comes together quickly.  The only downside is dirtying up a few extra bowls but the coziness factor of this dish definitely makes up for it.

Thai Turkey Meatballs with Coconut Broth and Noodles

Serves 4

Ingredients:

For the meatballs and noodles:

  •  1 large egg
  • 1 pound ground turkey
  • 1/2 cup panko
  • 1 scallion, finely chopped
  • 1 garlic clove, finely grated
  • 1 Tbsp low-sodium soy sauce or tamari
  • 1 tsp finely grated ginger
  • 1/2 tsp kosher salt
  •  6 oz sugar snap peas, strings removed [or frozen edamame]
  •  1 medium red, yellow, or orange bell pepper, seeds and ribs removed, sliced into 1/4″ thick strips
  • 4 oz dried rice noodles, such as pad Thai noodles
  • 2 tsp virgin coconut oil [insert my eye roll here] or grape seed oil

For the broth:

  •  1 Tbsp virgin coconut oil [again, insert my eye roll here] or grape seed oil
  •  2 garlic cloves, finely grated
  • 1-1/2 tsp. finely grated peeled ginger
  •  1-1/2 cups canned unsweetened coconut milk
  •  1-1/2 cups low-sodium chicken broth
  •  2 Tbsp fresh lime juice
  •  1 tsp soy sauce
  •  3/4 tsp kosher salt
  • 1/4 cup Thai red curry paste [I used about 2/3 this much to control heat]
  •  Lime wedges, chopped peanuts, basil leaves for garnish

Procedure:

  1. Preheat oven to 425F.  Line a rimmed baking sheet or 13×9 glass or metal baking dish with parchment.
  2. Beat egg in a large bowl with a fork. Add turkey, panko, scallion, garlic, soy sauce, ginger, and 1/2 tsp salt and stir well to combine.  Using your hands, roll mixture into 1″ balls, packing firmly (you should have about 25).  Transfer to prepared baking sheet.
  3. Roast meatballs, turning once halfway through, until firm and cooked through and an instant-read thermometer inserted into center of meatball registers 165F, 15-20 minutes.
  4. Meanwhile, cook snap peas (or edamame) and bell pepper in a medium pot of boiling, well-salted water for 2 minutes.  Transfer to a colander with a spider, slotted spoon, or tongs, reserving water in pot.  Transfer to a medium bowl.  Return water to a boil and cook noodles according to package directions.  Drain noodles , then transfer to a large bowl and toss with oil.
  5. Heat oil in a medium pot over medium heat.  Add garlic and ginger and cook, stirring constantly until fragrant, 30-60 seconds. Add coconut milk, curry paste, broth, lime juice, soy sauce and salt.  Increase heat to medium-high and bring to a simmer.  Cook, stirring occasionally, 5 minutes, then remove from heat.
  6. Divide noodles among bowls, ladle broth over and top with meatballs and vegetables.