Spiced Burgers with Greek Yogurt and Cucumber Relish

Inspiration: I have so many recipes saved all over the place that I don’t think that I’ll ever get to making all of them. I have a Google doc that’s packed full of online recipes that I’ve saved, my Google Reader is full of starred recipes, my cookbooks are covered with post-its, and I have a big old pile of recipes that I’ve torn from magazines clipped together in my pantry next to my recipe box (which is also full of recipes that I still need to try). In an effort to reduce some paper clutter, I decided to start plowing my way through the magazine recipes. That way, if I like one, I can post it up onto the blog and throw away the paper copy. Let’s see if I can stick to it.

What We Loved: This was one of the most interesting burgers that we’ve ever had. We tend to make burgers that are on the richer side (see our favorite avocado burgers, for example, or these bacon burgers), but this burger was in the complete opposite direction. The Greek yogurt and cucumber relish toppings were light, crisp, and refreshing – and they were such a unique complement to the charcoal grilled burger with its smoky, hickory flavor. It really was a different experience for us to take something that we have always experienced as a rich meal and turn it into something much lighter. And we absolutely adored the Greek yogurt as a burger topping. It was such a cooling, creamy addition that seeped down into the burger and was quite an excellent replacement for any type of cheese. I have to confess that I still prefer my rich and cheesy burgers more than any other, but these are a pretty nice option for something that’s a little bit different.

Tips: Make sure to taste test the relish as you prepare it. I thought it was much too bland at first, until I added enough lemon juice, olive oil, and salt. A little bit extra of those items makes a huge difference in the overall flavor.

Spiced Burgers with Greek Yogurt and Cucumber Relish
Source: Adapted from Women’s Day Magazine, March 2012
Serves: 2

About 3/4 lb ground beef
2 teaspoons ground cumin
2 teaspoons ground oregano
1/4 teaspoon ground cinnamon
Kosher salt and black pepper
1/3 small cucumber, seeded and finely diced
1 thin slice red onion, finely diced
Handful fresh mint, minced
Extra virgin olive oil
Juice from 1/2 lemon
About 4 oz Greek yogurt

1. Mix the ground beef with the cumin, oregano, cinanmon, and a good pinch of salt and pepper. Form into two burgers.

2. To prepare the relish, mix the cucumber, red onion, and mint in a bowl. Add a good drizzle of olive oil, the juice from 1/4 lemon, and a nice sprinkle of salt and pepper. Chill until ready to serve.

3. Grill or saute your burgers until cooked through (we used a charcoal grill with hickory smoking chips), about 4-5 minutes per side.

4. Serve the burgers topped with a good dollop of Greek yogurt and some of the cucumber relish. Squeeze the lemon juice from the other 1/4 lemon atop the burgers before serving.

Grain-Free Carrot and Squash Bread

Inspiration: I’m not usually into substitute recipes – anything that’s a fake version of something else. I’ve tried a lot of those kinds of recipes over the past several years, and more often than not, they are very disappointing. But when I ran across this recipe over at Things My Belly Likes, it just looked and sounded too good not to try. I love all things squash, after all. I’ve mentioned before on the blog that we travel for Thanksgiving, but since I love to cook so much and since Thanksgiving is my favorite day of the year, I always do our own little mini Thanksgiving a few weeks before actual Turkey Day. I ended up making this bread  recipe this year, alongside an herb-roasted turkey breast, scalloped potatoes, and green beans with bacon and shallots. Being so busy with Ben and not really having any time to play in the kitchen, I almost skipped trying to make our Thanksgiving meal this year, but I’m so glad that I didn’t. As a good meal always does, it made me so thankful for the wonderful life that I live. Happy Thanksgiving everyone.

What We Loved: I thought that this bread was fantastic, and Brandon even liked it, too. My favorite thing about it was that it was so dense and very moist, which was awesome. A lot of times, using coconut flour tends to result in a dry recipe, but this bread was seriously moist and fabulous. The bread had a really great cinnamon/slightly sweet fall baked goods flavor to it, too, making it so perfect for a Thanksgiving plate. Plus, it’s loaded with a cup of  shredded carrot and a cup of shredded squash – bonus! What a great way to add even more vegetables to your dinner plate. And I loved that the bread was actually bread-like – perfectly able to be sliced, no falling apart, etc.

Tips: I ate a lot of this bread for breakfasts, and I really enjoyed it for a breakfast option. I tried a few slices with some peanut butter, and that was also good. Next on my list, I’m going to throw some in the microwave for a few seconds and then spread with some butter. I have a feeling that it will be great that way, too.

*Edit – I’d recommend eating this bread pretty quickly or refrigerating the leftovers. I left it wrapped up in foil on the counter like I might do any other bread, but by the third day it had gone bad.

Grain-Free Carrot and Squash Bread
Source: Slightly adapted from Things My Belly Likes
Makes 1 loaf

3/4 cup coconut flour
1/2 teaspoon Kosher salt
1/2 teaspoon cinnamon
1/2 cup melted butter
3 tablespoons agave nectar (or you could use honey)
1 teaspoon vanilla
1 tablespoon lemon juice
5 large eggs
1 cup carrot, peeled and grated (about 2 large carrots)
1 cup acorn squash, peeled and grated

1. Mix the coconut flour, salt, and cinnamon together in a large mixing bowl.

2. Melt the butter, let it cool, and then stir in the agave, vanilla, and lemon juice. Beat in the eggs one at a time.

3. Gradually add the wet ingredients to the dry. When the batter is still slightly runny, fold in the carrots and squash. Mix until everything is well combined.

4. Press into a bread loaf tin lined with parchment paper. The batter will be thick.

5. Bake at 375 for about 35-40 minutes, until the bread is cooked through but still springy to the touch. Let cool before slicing.

Chunky Vegetable Marinara Sauce

Inspiration: Marinara sauce is one of those things that I make differently every time that I need it, depending on what I have on hand and how chunky/smooth/etc. I want the sauce to be. My favorite way to make a marinara, though, is to pack it full of vegetables. In my opinion, marinara is such a great vehicle for all kinds of nutrients and flavors, and the more vegetables that are thrown in there, the better.  When I was pregnant with Ben, I made this particular batch to stash away in the freezer and to serve as a quick meal with these meatballs, which I also stored in the freezer.

What We Loved: As I said, I just love how packed full of vegetables this sauce is. You’ve got the classic marinara flavors – rich tomatoes, earthy oregano and rosemary, a nice serving of garlic and butter – plus you’ve got the added bonus of the lovely vegetable flavors of onions, carrots, mushrooms, and red peppers. You can’t get much better than that.

Tips: This sauce is very versatile. To name a few options, it is great served with meatballs, atop spaghetti squash, as a topping for sauteed chicken breasts along with some cheese, or stuffed into portabella caps with some cheese for an Italian-style mushroom meal.

Chunky Vegetable Marinara Sauce
Source: Original Recipe
Serves: Makes about 6 cups

Butter
1 onion, diced
2 carrots, thinly sliced
About 15 button mushrooms, sliced
1 small red pepper, diced
2 cloves garlic, minced
1 sprig fresh rosemary, minced
1 28 oz can fire roasted crushed tomatoes
1 14.5 oz can fire roasted diced tomatoes
2 teaspoons dried oregano
1 teaspoon Italian seasoning
Kosher salt and black pepper

1. Heat a good pat of butter in a sauce pan. Add the onions, carrots, mushrooms, and red pepper, and season with salt and pepper. Cook until the moisture released from all of the vegetables evaporates and the vegetables begin to brown, about 20 minutes.

2. Mix in the garlic and rosemary, and cook for an additional minute.

3. Add the crushed tomatoes, diced tomatoes, oregano, Italian seasoning, and another good tablespoon of butter. Season to taste with salt and pepper.

4. Simmer for as long as you’d like until ready to serve.

Tofu with Peanut Butter Sauce

Inspiration: Brandon really loves tofu, and I really love peanut butter, so I thought that this recipe was kind of a win for the both of us.

What We Loved: This was a really interesting dish and unlike anything that either of us have had before. Like pretty much any tofu dish, the sauce or accompaniments that you serve it with were truly the star. The tofu itself was nice and silken soft as tofu always is, but the sauce was all kinds of delicious. It had a super rich, classic peanut butter flavor with a nice tang from the lime juice and awesome Chinese-style flavors going on with the soy sauce and garlic. We both just loved the green onion and cilantro garnishes, too – green onions pair so well in Chinese-style dishes, and the cilantro added such a lovely and fresh herbal touch. As a whole, the layers of complexity in the sauce really paired so nicely with the soft and delicate tofu for a light yet still very filling meal.

Tips: I thought that the peanut butter sauce was a tad too salty, which was probably a combination of the peanut butter that I used (Whole Foods 365 Brand creamy peanut butter) and the soy sauce. I might recommend starting with one tablespoon of soy sauce in the sauce rather than two, and taste-testing it before adding the second tablespoon. Or, you can also go for unsalted peanut butter.

Tofu with Peanut Butter Sauce
Source: Keep Your Diet Real
Serves: 2

1/4 cup peanut butter
2 tablespoons warm water, more if necessary
2 tablespoons low sodium soy sauce
2 tablespoons lime juice
1 clove garlic, minced
Sesame oil
1 14 oz package extra firm tofu, cut into eight pieces.
Green onions, chopped, for garnish
Cilantro, minced, for garnish

1. Add the peanut butter, water, soy sauce, lime juice, and garlic to a bowl. Whisk well until a nice, smooth sauce forms.

2. Heat a good drizzle of sesame oil in a saute pan over medium high heat. Add the tofu, and cook until lightly browned and heated through, 4-5 minutes per side.

3. Serve the tofu topped with the peanut sauce and garnished with green onions and cilantro.

Chicken Chili

Inspiration: So this is one of those recipes that I’ve been making for years in one form or another. It used to be on my blog a few years back, but I took it down because I’ve made some significant changes since then that I really think improve the dish. Brandon always tells me that this is his favorite chili every time that I make it, and it’s really up there for me, too. I can never really pick a definitive favorite, though. How can you choose between chicken chili or a really great tomato-based, ground beef chili? Or chile verde with pork? The decision is not one that I’m ready to make.

What We Loved: This chili has a really great depth of flavor for how simple it is to make. It’s one of those meals that can come together in an hour, yet it tastes like it’s been cooking all day. One can of navy beans is pureed and acts as part of the sauce, which I love, and the intense flavors of the green chiles, chili powder, and cumin really provide a great backbone for the chili. Plus, I just love any dish that begins with sauteeing onions and peppers in a good pat of butter. When those vegetables get nice and softened in the butter, they contribute so much richness to the dish. And that’s not even to mention the chicken, which is the main component of the chili and a lovely star, at that – especially if you use nice, tender chicken thighs. We’ve tried different toppings for this chili, and we just love it best with freshly shredded pepper-jack cheese and fresh cilantro. A nice cheesy kick and a fresh herbal bite really add that finishing touch.

Tips: I’ve really been digging navy beans lately instead of cannellini beans when I’m looking to use white beans in a dish. I mainly prefer them because they’re much smaller, which means that they don’t mush apart as easily or lose their skins in your dish like cannellini beans tend to do. Plus, I feel like they have a better flavor, and they’re never mealy, which cannellini beans can sometimes be. Any kind of white bean that you prefer would work, though.

Chicken Chili
Source: Original Recipe

Butter
1 onion, diced
1/2 red pepper, diced
1 jalapeno pepper, minced
3 cloves garlic, minced
2 14.5 oz cans navy beans, drained and rinsed
About 1 cup chicken stock
About 1 cup half and half
Approximately 4 cups cooked and shredded chicken
2 cans diced green chiles
3 tablespoons chili powder
1 tablespoon cumin
Kosher salt and black pepper
Pepper-jack cheese, shredded
Fresh cilantro, chopped

1. Melt a few tablespoons of butter in a soup pot. Add the onion, red pepper, and jalapeno pepper, and saute until softened.

2. While the onions and peppers are cooking, process one can of navy beans in a food processor with a bit of chicken stock until smooth.

3. Add the garlic to the pot, and stir to combine.

4. Add the pureed navy beans, second can of navy beans, chicken stock, half and half, chicken, green chiles, chili powder, and cumin to the pot. Season to taste with Kosher salt and black pepper. If the mixture is too thick, add a little bit more stock and/or half and half.

5. Bring to a boil, and then reduce to a simmer. Cook until all the flavors have had time to meld, at least half an hour. Adjust the seasonings, if necessary. Reduce to the lowest setting on the stove and keep warm until ready to serve.

6. Serve garnished with freshly shredded pepper-jack cheese and cilantro.

Pollo Fundido

Inspiration: Like a few other recipes on our blog, this one comes to you via some more inspiration from El Salto, the restaurant that we like to frequent with my parents. I’ve been on a pollo fundido kick there recently, ordering a dish similar to this nearly every time that we stop in. Their dish doesn’t have bacon included, but Brandon always orders a similar dish that has beef and bacon instead of chicken, so I decided to make a mixture of the two. Adding bacon to a dish is never a bad idea, after all. Here’s to El Salto for their awesome food and some awesome inspiration.

What We Loved: This recipe just might be a new weeknight staple for us. It’s a snap to throw together and results in a nice and flavorful Mexican meal. Like the chipotle shrimp that we previously made, it turned out differently than the restaurant version, but I really think that it was every bit as good – just in a different way. I truly love dishes that meld all of the ingredients together so that each bite has a myriad of different flavors, and this dish does exactly that. With every forkful, there’s a bit of rich bacon and onions, some super tender chicken, and a tiny kick of heat from the poblanos. Plus, the chihuahua cheese melts and oozes down into everything, providing a fantastic, cheesy glue. You can’t beat that.

Tips: We love chihuahua cheese because it’s a really great Mexican melting cheese, so I would really recommend trying to find it, if you can. It has a wonderful texture and really just oozes down into the dish in an awesome way. We always buy ours at Whole Foods. If you can’t find it, though, Monterey Jack might be an okay substitute.

Pollo Fundido
Source: Original Recipe, Inspired from El Salto

5-6 slices bacon, chopped into 1 inch pieces
2 medium-sized poblano or anaheim peppers, seeds/ribs removed and cut into slices
1/2 large onion, cut into thin slices
1 lb boneless, skinless chicken thighs or breasts, cut into slices
Kosher salt and black pepper
Chihuahua cheese, freshly shredded, about 1/2 cup
Cream, a few tablespoons
Fresh cilantro, chopped

1. Place the bacon into a saute pan over medium heat. Saute until cooked through and crispy. Remove with a slotted spoon and set aside.

2. Add the pepper slices, onion slices, and chicken slices to the pan, and season with Kosher salt and black pepper. Stir to combine, and continue cooking until the chicken is cooked through, the vegetables are softened, and everything is starting to nicely brown and caramelize.

3. Meanwhile, add a good handful of cheese and several tablespoons of cream to a small sauce pan. Heat over low heat until a nice sauce forms. Add more cheese or cream as necessary to get a nice, thick consistency. Season with salt and pepper.

4. Remove the pan with the chicken mixture from the heat. Add the bacon back into the pan, stirring to combine.

5. Serve the chicken mixture topped with the cheese sauce and fresh cilantro.

Lamb Kofta

Inspiration: When it comes to Indian food, I can truly never get enough. I have just a handful of curries that I make over and over again at home, but I’d love to have many more recipes stashed away in my back pocket. So here’s to that goal.

What We Loved: This was a nice mild curry that was different than many of the other curries that we’ve eaten or made. A lot of times I’ve found that curries are very spicy, complex, and heavy (which I love), but this one had a nice mellow flavor that was a good chance of pace. I feel like the meaty, earthy flavor of lamb always goes so perfectly in curries, and we both really loved that the lamb was in the form of meatballs in this curry (meatballs are the best!). The lamb paired very well with the creamy sauce and the slightly understated flavor of the turmeric and other seasonings. We ate this curry alongside some simply buttered and salted green beans for a lovely meal.

Tips: The coconut milk definitely added just a touch of sweetness to this dish. If you want to avoid that, you could use cream or half and half instead. I also mistakenly added twice as much turmeric as needed (1 teaspoon instead of 1/2), so my dish might look a little more yellow than yours. I listed the correct amount in the recipe below.

Lamb Kofta
Source: Adapted from The Essential Asian Cookbook (Jane Bowring, Editor) 
Serves: 2-3

For the Meatballs
1 lb ground lamb
1/2 small onion, very finely diced
1 jalapeno, very finely diced
1 teaspoon ginger, minced
1 large clove garlic, minced
1/2 teaspoon ground cardamom
Kosher salt and black pepper, to taste

For the Sauce
1/2 small onion, finely sliced
1 jalapeno, very finely diced
1 teaspoon ginger, minced
1 large clove garlic, minced
1/2 teaspoon turmeric
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon chili powder
Kosher salt, to taste
1 tablespoon vinegar
Scant 3/4 cup water
5 oz coconut milk
3 oz Greek yogurt (I use Fage 0%)
Cilantro, to garnish

1. To form the meatballs, mix all of the ingredients together in a bowl. Roll into small meatballs (I was able to make 20) and place on a plate.

2. Heat a good pat of butter in a saute pan. Add the meatballs, and brown on all sides. Remove from the pan and set aside.

3. Heat another pat of butter in the pan if necessary. Add the onion, jalapeno, ginger, garlic, and turmeric. Stir to combine, and cook until the onions are softened.

4. Add the coriander, cumin, chili powder, Kosher salt, vinegar, and water to the pan. Gently return the meatballs to the pan. Cover and simmer for 30 minutes.

5. Mix in the coconut milk and yogurt, and simmer uncovered for about 10-15 minutes more, until the sauce is nice and thickened.

6. Serve garnished with cilantro.

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