Some recipes from Monday’s Taste of Home Cooking School:
Greek Turkey Burgers
1 pound ground turkey
1/2 C. crumbed reduced-fat Feta cheese
2 tsp. oregano leaves, crushed
1/2 tsp. thyme leaves
1/2 tsp. ground black pepper
2 tsp. olive oil
1/4 C. reduced-fat plain yogurt
Ground cumin
Sea salt
Ground black pepper
4 whole wheat hamburger buns, split and toasted
Leaf lettuce, tomato slices, cucumber slices, optional
In a large bowl, combine turkey, feta, oregano, thyme and pepper. Shape into four patties.
(Hint: Pat meat mixture into a square, then divide in quarters.)
In nonstick skillet, heat oil over medium heat. Add patties; cook 4-5 minutes on each side or until no longer pink and a thermometer reads 165 degrees.
In a bowl, season yogurt to taste with cumin, sea salt and additional pepper. Place lettuce leaf on bottom half of bun if desired; top with burger. Top each burger with yogurt mixture. Garnish with lettuce, tomato and cucumber, if desired. Replace top half of bun.
Makes 4 servings.
Spicy Asian Shrimp Salad
1 head leaf lettuce, torn
1 pound cooked large shrimp, peeled and deveined
1 C. canned bean sprouts
1 medium carrot, shredded
1/2 medium cucumber, thinly sliced
12 fresh cilantro leaves
12 fresh mint leaves
Dressing:
3 Tbsp. sugar
1/3 C. warm water (110-115 degrees)
1/4 C. fish sauce
2 Tbsp. lime juice
1 tsp. hot chili oil
1 garlic clove, minced
1/2 C. dry roasted peanuts, chopped
Place lettuce in a large serving platter. Arrange, shrimp, bean sprouts, carrot, cucumber, cilantro and mint leaves on top.
In small bowl, combine dressing ingredients; still until sugar is dissolved. Drizzle dressing over salad. Sprinkle with peanuts.
Makes 6 servings.
Salmon with Herb and Citrus Orzo
1/4 C. extra-virgin olive oil
1 small red onion, chopped
1/2 pound sliced fresh mushrooms
8 ounces uncooked orzo pasta
1 14 1/2-ounce can chicken broth
3 Tbsp. extra virgin olive oil
4 salmon fillets (5 ounces each)
Salt and pepper to taste
4 Tbsp. snipped fresh dill
2 Tbsp. grated lemon peel
1/2 C. sliced almonds
Salt and pepper to taste
Lemon wedges and fresh dill sprigs
For orzo:
In a large skillet, heat oil over medium heat. Saute onion and mushrooms for 4 minutes. Remove to a small bowl; set aside. Add orzo and broth to skillet; bring to a boil. Reduce heat; cover and cook for 12-15 minutes or until orzo is tender and broth absorbed. Stir occasionally.
For salmon:
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Cook salmon 3 minutes per side or until fish flakes easily with a fork. Remove and keep warm.
To serve:
Add dill, lemon peel, almonds and reserved onion and mushroom mixture to orzo; heat through. Season with salt and pepper. Spoon orzo onto plates and top with a salmon fillet. Garnish with lemon wedges.
Makes 4 servings.
Chocolate and Vanilla Creme Brulee
4 C. heavy whipping cream
3/4 C. sugar
9 egg yolks
1 tsp. vanilla extract
1/2 C. semisweet chocolate chips
Brown sugar or raw sugar
In large saucepan, combine cream, sugar and egg yolks until blended. Cook and stir over medium heat until mixture reaches 160 degrees or is thick enough to coat the back of a metal spoon. Stir in vanilla.
Strain to remove any cooked egg pieces.
Place chips in bottom of ramekins and pour cream mixture on top.
Place ramekins in a baking pan. Add 1 inch of boiling water to pan.
Bake, uncovered at 325 degrees for 25-30 minutes until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least four hours or overnight.
If using a creme brulee torch, sprinkle each ramekin with 1-2 teaspoons of raw sugar just before serving. Heat sugar with torch until caramelized.
If broiling the custard, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with brown sugar. Broil 8 inches from heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until chilled.
Makes 8 servings.