it’s monday again and you know what that means? it’s time for another installment of the gallstone gourmet! this post is a little light on the recipes this week due to sickness and a farro disaster. we’ll get to that in a minute. now it’s time for turkey burgers and oven fries!
TURKEY BURGERS
1 pound of 99% fat free ground turkey breast
2 Tablespoons of tomato paste
1 teaspoon of olive oil
1 teaspoon garlic powder
kosher salt and pepper to taste
cooking spray
4 slices of low-fat (2%) american cheese (1 slice per burger)
1 package of whole wheat buns or sandwich thins
1. Add first set of ingredients into a large mixing bowl. Break up the turkey and combine with your hands.
2. Form into approximately 1/4 pound patties. If they’re the right size, you should get 4 (duh).
3. Spray a skillet with cooking spray and heat over medium.
4. Once the pan is hot, add the patties and cook, flipping once, until cooked through (about 4-5 minutes per side).
5. Top each patty with a slice of cheese about 30 seconds before they come off the heat.
6. Build your burger to your liking and enjoy!
OVEN FRIES
1 large baking potato (peeled if you like, we prefer the skin on)
1 egg white
1 teaspoon smoked paprika
1 teaspoon garlic powder
kosher salt and pepper to taste
1. Preheat your oven to 400 degrees. Spray a rimmed cookie sheet lightly with cooking spray
2. Cut the potato into 1/8 inch slices. Cut each slice into 1/8 inch matchsticks. Put the matchsticks into a bowl of ice water.
3. Whisk together the egg white, spices, salt and pepper in a large mixing bowl until frothy.
4. Remove the potatoes from the ice water and dry thoroughly with a hand towel. This step is very important, as wet potatoes will not brown correctly.
5. Add the dried potatoes into the bowl with the egg white mixture and toss to coat.
6. Spread the potatoes out on the cookie sheet in a single layer.
7. Bake for 30-35 minutes, turning every 5-7, until browned and crispy. Serve immediately.
now for the farro disaster. i attempted to make a risotto for the first time with farro. i have made it the traditional way, with arborio rice, tons of times. every time it’s turned out great! i prepared the farro the same way, per a recipe and some tips from the chef at trav’s restaurant. after over an hour on the stove, 64 ounces of chicken broth, and ample amounts of elbow grease the farro was only half cooked and terribly salty. even after i tried to coax it with a rousing refrain of “let my people go” (way down in egypt’s land/ tell my farro/ let my starches go!), it still stunk. if anybody has any ideas about where i failed, please let me know! thanks!
ok, it’s about that time. i’m going to try my first non-alcoholic beer. i have very low expectations for these o’douls, but i won’t hate until i try one! wish me luck! happy monday, everyone.
