Concord Grapes and Turkey Burgers

I very much love concord grapes and we so happy when I saw them at the store. Being the only one int he house that likes them I was lucky enough not to have to share so I had a little bunch with every meal until they were gone.

This meal was concord grapes with a turkey burger topped with cabbage and of course catchup mustard and relish on a toasted this bun.

Turkey Burgers

1/2 large onion chopped

2 sprays cooking spray

salt

1/4 cup worcheshire sauce

Salt the onions and caramelize in a pan sprayed with cooking spray over low heat. this can take a while but it is well worth it. if the onions get too dry a little water can be added to cook them down and then for the last few moments of browning spray with another spray of cooking spray to help the browning. Once the onions are browned add the worcheshire sauce and let it cook down for about 30 to 60 seconds. Turn off heat and set aside.

1/3 cup panko bread crumbs

1/2 cup milk

place the panko in a small bowl and add the milk, let it set so that the bread sucks up the milk.

1 package ground turkey - about 1.5 pounds

salt

pepper

the panko

the onions

In a large bowl add ground turkey. squeeze any extra milk out of the panko and crumble into the bowl with the turkey. mix in the rest of the ingredients.

with a kitchen scale measure out 4 oz patties of turkey mixture. Place the patties into a hot pan over medium heat that had been sprayed with cooking spray. Do not mess with the patties as they cook or they will start to fall apart, just let them cook until you see that the bottom edges are brown and with a good spatula flip the patties with good aim because once they hip the pan you can not move them until they are done.

Cut some cabbage very thin to top the burgers.

If you are wondering why I added milk soaked panko bread crumbs I can tell you. Panko crumbles up evenly into the turkey better then regular and the milk keeps the burger moist. If you were to try to soak regular bread crumbs in mild it would turn into a dough ball and never evenly distribute into the turkey.

A Simple Lunch

hard boiled egg, smokey pork loin and cucumbers. So simple yet filling and delicious.

Peach Cobbler

Back in the day, when I started this blog one of the things in my head was I could put my Great Grandmother's peach cobbler recipe on the blog and not have to hunt for it every fall. for the last 5 years or so that I have had this blog, the weather gets cold and I am hunting for that cobbler recipe. Well no more, I am posting it here today.

4 T. Butter
1 C. flour
1/4 t. salt
2 t. baking powder
3/4 C milk
3/4 C. sugar
2 C. peaches
1/2 C sugar
Cinnamon

slice peaches and mix with 1/2 C. sugar
Melt butter in the bottom of a baking dish
Combine flour, salt, baking powder, 3/4C sugar and milk. Beat until smooth. pour batter over melted butter in baking dish. top with sugared peaches
Bake at 375 for 40ish minutes

Stir-fry Beef and Green Beans

We had bags and bags of beans out of my mother's garden this summer. We ate several popped in the pressure cooker for 4 minutes with some Mrs. Dash and Canadian bacon, but I still had to find other creative ways to cook some up so I tossed together a stir-fry that tuned out to be a nice way to eat up the beans without adding a ton of calories.

1 pounds sirloin stake, cut into this strips against the grain of the meat.

2 pounds green beans topped and tailed (I am not very adamant with the top and tailing)

1/4 cup soy sauce

2 cloves minced garlic

1 inch nob minced ginger (I grate it on my box grater with the fine shred side)

1 Tablespoon brown sugar

1/2 cup beef broth

1 bunch green onions, sliced into oblong rounds whites and a little of the green. Roots removed

2 tablespoons vegetable or peanut oil

add the beef, soy sauce, corn starch, 1/2 garlic, 1/2 ginger, brown sugar and corn starch in a bowl and let set for 30 minutes.

Heat your wok to very hot add 1 tablespoon oil and the beef and cook until just browned on both sides and remove onto a dish and reserve. do not worry about cooking it through because you will add it again later and be sure to keep the sauce in the bowl that the meat was in.

add the other tablespoon of oil to the pan then add the beans and the other half or the garlic and ginger. toss a little and then add the beef stock and cover wok with a lid to let the bean steam up for about 2 to 4 minutes.

once beans are crisp tender add in the green onion sauce that was left over from meat and the meat. stir for a few seconds until all is saucy and a little thick.

server with a cup of Brown rice

the whole dish is 1600 calories 119 carb, 65g fat, and 163g protein. I say this dish served 5 and is worth 7 zucchini points and 1 cup of brown rice is 4 so total meal is 11 zucchinis

The Poof Act

ok so I have been neglecting my blog a little...alright, alright a lot but it has been a whorl wind summer with the return from Mexico and then living with my parents while looking for a house and joining weight watchers (not cooking a lot of new things) and moving into our new home and now unpacking and then more unpacking. I do plan to join you here on a weekly basis soon, really that is the plan. until then here are a few photos of the new place before we make our changes.
These photos are of the house before we owned it so the furnature, colors and stuff are not ours

Orange Marmalade Pork

I think at one time I saw a recipe with orange marmalade on pork and it stuck in my head. The other day I had some pork loin roast that I cut into 3 to 4 ounce chops. As I looked at them the orange marmalade idea popped into my head again so I got to looking in the cupboards and sure enough there was a jar of orange marmalade so I went to work on a marmalade.

8 3 to 4 ounce pork loin chops, trimmed of fat
8 oz orange marmalade
1/4 cup red wine vinegar
2 tablespoons lemon juice (juice of 1 lemon)
zest of 1 lemon
1/3 cup olive oil
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 teaspoon red pepper flacks
1 tablespoon salt
pepper to taste

put all ingredients in a Ziploc back and marinade over night or for about 8 hours

Heat the grill. pull the pork out of the marinade and put marinade in a pan and reduce. cook pork on the grill basting with the reduced marinade until done (mine took about 4 minutes a side)

I also steamed some broccoli and cut a pineapple into rounds and grilled those also.

If you are watching your weight or food intake the pork was about 2 tablespoons of marinade as 5 zucchinis