Thai Curry Turkey Burger with Tzatziki Sauce

turkey burger

Asian fusion at its best. And it’s healthy! I’m keeping new years in mind and all of the resolutions to lose weight (because I need to too).

Thai Curry Turkey Burger

1 pound ground turkey
1 shallot, minced (or small onion)
1/4 cup of plain breadcrumbs
1 clove garlic, minced
1 teaspoon grated ginger
1 tablespoon curry paste or curry powder
salt and pepper

Combine all ingredients and form into 4-5 patties. Coat a pan with olive oil and bring to a medium-high heat. Place the burgers in the pan. Cook the burgers for 7 minutes on each side. Top with tzatziki sauce. Serve on a bun, lettuce (lettuce wraps) or in this case, whole wheat pita. I went an extra mile and added a grilled mushroom cap and snow pea sprouts.

Tzatziki Sauce

1 cup plain lowfat yogurt
1/2 cup finely chopped english (seedless) cucumber
1 garlic clove, minced
1 tablespoon chopped fresh mint and dill
salt and pepper
splash of olive oil and lemon juice

Mix all ingredients in a bowl. That’s it 🙂

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Filet Mignon with Herb Brown Butter

filet mignon

(Ugh, this iphone photo sucks. I definitely should use my SLR camera more. I need an assistant… ahem Ching!)

Photo is a bit grainy, nonetheless, this dish is definitely a show stopper for any occasion. Its also super simple.

Filet Mignon with Herb Brown Butter

2-4 filet mignon steaks, 1 to 2 inches thick
salt and pepper
canola oil
3 Tbsp unsalted butter
2 cloves of garlic, smashed whole
2 sprigs of rosemary
2 sprigs of thyme

Preheat the oven to 450F.

Make sure the steaks have come to room temperature before cooking, 30 minutes.

Heat a pan on high heat. Pat the steaks dry with paper towel. Season generously with salt and pepper. Add canola oil to pan, enough to coat. Make sure pan is very hot before adding in the steaks. Sear untouched for at least 3 minutes. Flip and cook from another 3 minutes. Next, add the garlic, butter, rosemary and thyme to the pan, baste the steaks with the herb butter and cook in the preheated oven for a few minutes until desired temperature. (120°F to 125°F for rare, 130°F to 135°F for medium rare, 140°F to 145°F for medium).

Let the steaks rest for 5 minutes off of the pan. Serve with potato or cauliflower puree and vegetables. Drizzle the herb brown butter over the steaks.

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Creamy Cauliflower Sauce

Pasta with Cauliflower Sauce

(iPhone captured. Seriously do not have time to whip out the SLR camera anymore.)

Whoa, two posts in one day. This is pretty crazy since I haven’t posted anything since July. I got a lot of requests for this recipe so I figured it would be a useful posts for people, especially since its the new year and people are looking for healthy alternatives. Alfredo and bechamel sauce are so decadent and delicious, but definitely heavy and calorie dense. This sauce was creamy, velvety and full of flavor, I didn’t miss the traditional cream sauce at all. Enjoy, I think you’ll love this one. And it’s only 5 ingredients!!! So easy.

Creamy Cauliflower Sauce

1 head of cauliflower, cut into florets
1 clove of garlic
1 tablespoon of butter
1 tablespoon of lemon juice
salt and pepper

Boil the cauliflower florets in salted boiling water until fork tender, 5-7 minutes. Next, using a slotted spoon, add cauliflower to blender. Pour some of the cauliflower water into the blender and puree for 1 minute. Add 1 clove of garlic, 1 tbsp of butter and some lemon juice. Season with salt and pepper. Add splash of cauliflower water until your desired consistency. (If you want really creamy, add a splash of heavy cream/half and half or milk OR a splash of extra virgin olive oil for silky goodness). Add any herbs or spices to change it up.

Serve with pasta, quinoa, rice, risotto, meat, vegetables. The options are endless!

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Pumpkin Pie French Toast

Pumpkin Pie French Toast(Taken with iPhone… not bad right?)

Happy New Years everyone!!! Woot woot 2014!

I know, it has been a really long time since I updated. My life is just different now than when I started this blog. I recently moved from DC to VA and I don’t have a lot of free time and the convenience to blog anymore. My routine used to be: off from work, take a short ride on the metro, walk a very short distance from the metro to a supermarket, buy a few groceries,  walk across the street to home, cook, snap photos, eat, blog and get ready for work.

My routine now: off from work, take a very long metro ride (1 hour, 3 different connections), 10 min walk home that is not close to a supermarket, wait for Jay to get home with the car, debate on whether to cook, eat out or sleep because I’m exhausted. Blogging has definitely been put on the back burner. So many things has happened since my last post, its completely overwhelming sometimes. I have also become an aunt to 2 babies, a nephew and a niece- 1.5 months apart! Enough about my life, I’m going to share this recipe because it’s still cold out and I love pumpkin everything during this time. I used brioche, but I like using challah bread for this as well. Make sure you leave your bread out for a day so it can get a bit stale.

Pumpkin Pie Brioche French Toast

Serving size- 8

4 large eggs
1/2 cup pumpkin puree
1 cup of whole milk (more if needed)
2 teaspoons of pumpkin pie spice (cinnamon, nutmeg, ginger, all spice)
1 tablespoon of light brown sugar
2 teaspoons vanilla extract
8 slices day old brioche (or challah), sliced 1-inch thick
unsalted butter
vegetable oil

Preheat oven 250F.

In a shallow dish, whisk together the eggs, puree, milk, spices, sugar and vanilla extract.

Heat a large pan or skillet on medium-high heat with 1 tablespoon of butter and a 1 tablespoon of canola oil, swirl the pan to evenly coat. Dredge the bread slices in the egg dish and soak on each side until well coated and soaked through, but not soggy. Fit as many slices on the pan, cook until golden brown on both sides, about 3 minutes per side.

Transfer the toast to a baking sheet and keep warm in oven.

(Optional) Caramelized bananas: Melt 2 tablespoons butter in a skillet. Add sliced bananas and 2 tablespoons brown sugar. Cook until golden, about 5 minutes. Sprinkle the bananas with cinnamon.

Serve with bananas, maple syrup and a sprinkle of confectioners sugar.




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Kale and Swiss Chard Chips

swiss chardSwiss chard is so beautiful. I love the colors. (I excuse the bruising, I had the chard in my frig for a bit)



kale chips

Kale is the new black. Kale is the new sexy. Kale is everywhere!

Kale has never looked so good. I remember kale used to be the garnish around salad bars. It was always underrated and now it has made a reemergence and we see it in cooking, snacks and smoothies. So I got inspired to made kale chips because I just came back from a barre class and I wanted a healthy snack. Something that was healthy, salty and crunchy. Being that I had kale and swiss chard in my frig, what better to make than kale and swiss chard chips. So there you have it, zesty lemon kale chips and spicy swiss chard chips.

There are a lot of recipes that entail tossing the leaves with olive oil and the salt before baking. I have found that it was too salty for my taste. I prefer baking the leaves first and then sprinkling with salt after.

Zesty Kale Chips

  • 1 pound Tuscan kale (1 to 2 bunches), thick stems removed and leaves sliced crosswise into 2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Finely grated zest of 1 lemon
  • lemon juice
  • sea salt

Preheat oven to 350 degrees. Toss kale with oil, and spread in a single layer on each of 2 rimmed baking sheets. Bake the kale and rotating sheets halfway through, until crisp, about 10-15 minutes. Sprinkle with lemon zest, salt and a squeeze of lemon juice. Let cool on sheets.

Spicy Swiss Chard Chips

  • 1 pound swiss chard (1 to 2 bunches), thick stems removed and leaves sliced crosswise into 2-inch ribbons
  • 2 tablespoons extra-virgin olive oil
  • garlic powder
  • cayenne pepper
  • paprika
  • sea salt

Preheat oven to 350 degrees. Toss chard with oil, garlic powder, cayenne, and paprika and spread in a single layer on each of 2 rimmed baking sheets. Bake the chard and rotating sheets halfway through, until crisp, about 10-15 minutes. Sprinkle with salt and let cool on sheets.


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