Last night's dinner.
My granddaughter, Adesia (aged 13), comes regularly on Tuesdays after school to cook with me. My challenge is to keep this sous-chef interested so I always plan to have a culinary experiment on hand to intrigue the both of us.
This Tuesday, that challenge was meatloaf. I had both ground chicken and turkey on hand, and I wanted to expand on my earlier ground turkey recipes* by adding in more vegetables.
When I presented the challenge, the sous-chef only wanted to make sure that the dish would include bread crumbs. “A meatloaf without bread crumbs?” I said. “Heaven forbid.”
(Interestingly, my granddaughter’s desire for breadcrumbs meant that I had to add eggs, which I did by using the 1 egg per 1 pound of meat rubric. These additional ingredients raised the calorie count of the meatloaf, and I think it would be possible to do this dish without either breadcrumbs or eggs.)
All of which is a preamble to the final thumbs-up, high-five result: a delicious, spicy meatloaf with saltiness from the cheese, crunchiness from the slaw and green onions, and occasional sweetness from the dried cranberries. Oh, and it was delicious cold when I had it for lunch today.
The grilling season is back with lots of good things that my husband gets to cook (for a change)! Tonight’s meal was turkey burgers with asparagus (the local crop is in) and a salad.
The challenge: How to make turkey burgers that weren’t bland facsimiles of beef burgers. I wanted to make the meat so tasty that we wouldn’t need ketchup, mustard, and pickles—condiments that enhance beef but would drown the more delicate taste of turkey—and buns that are just designed to hold in all the burger dressings and add way too many carbs.
The solution: Spice the meat with rosemary, highlight it with green onions, and add the occasional sweet surprise of dried cranberries. These burgers have a delicious, delicate flavour and don’t require anything beyond themselves to satisfy the palate.
- 1 lb. ground turkey
- ¼ cup bread crumbs, gluten-free (If you don’t have any, you can substitute with a mild alternative flour.)
- ¼ cup dried cranberries
- 1 bunch green onions, sliced thin
- 1 tbsp. fresh rosemary leaves, chopped
- 1 tbsp. garlic powder
- ½ tsp. salt (This was sufficient for me, but you may want more. See Directions.)
- ¼ tsp. worcestershire sauce
- Add all ingredients together in a large bowl.
- Mix with hands until ingredients are well combined.
- Taste mixture to see if it requires additional salt. Add by ¼ tsps., if necessary.
- Make into 4 burger patties.
- Cook on heated grill for 5-7 minutes.
For Weight Watchers: Eat patty is 5 points on the Points plan and 5.5 points on the PointsPlus plan.