These spicy burgers can be made with ground turkey breast rather than ground turkey thigh for those who prefer a lower fat option. While Moroccan mint green tea is used for this recipe, any fresh organic mint green tea will suffice.
1 Tbsp (15 mL) Moroccan mint green tea leaves
1 cup (250 mL) reduced-fat yogurt
1/3 cup (80 mL) dried currants
2 tsp (10 mL) lemon juice
1 Tbsp (15 mL) chopped fresh mint
2 tsp (10 mL) extra-virgin olive or camelina oil
1 onion, peeled and minced
1 Tbsp (15 mL) garam masala
1 tsp (5 mL) ground cinnamon
2 small garlic cloves, peeled and minced
1 lb (450 g) ground free-range turkey thigh
1 cup (250 mL) whole wheat bread crumbs
1 carrot, grated
1/4 cup (60 mL) finely crushed pistachios
Pepper, to taste
1 small free-range egg, beaten
For sauce, grind tea leaves in spice grinder or with mortar and pestle. Mix all sauce ingredients together in medium bowl and set aside to allow flavours to blend while you prepare burgers.
For burgers, heat skillet over medium heat and add oil, swirling it around to coat bottom of pan. Add onion and sauté until soft and golden. Add spices and garlic, and cook for 1 to 2 minutes more or until soft.
Place mixture in large bowl and cool. Add ground turkey, bread crumbs, carrot, and pistachios and mix well. Season with pepper and add egg, mixing with hands to bind mixture together. Form 4 uniform burger patties.
Heat skillet and cook burgers on both sides until thoroughly cooked through. Serve burgers on toasted whole grain buns or stuffed in warmed pita halves and dollop generously with sauce. Alternatively, serve burgers and sauce with basmati rice or quinoa.
Each serving contains: 438 calories; 30 g protein; 18 g total fat (4 g sat. fat, 0 g trans fat); 39 g carbohydrates (16 g sugars, 4 g fibre); 373 mg sodium
source: "Cooking With Tea", alive #368, June 2013
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!