Polynesian Burgers

Polynesian Burgers

Alright, so it’s is officially summer, the 2nd day and my mind is conjuring up all kinds of cool, fun menu ideas.  Burgers seem to be one of the favorites among Americans for picnic food.

If your are like me,with ketchup and pickle relish as the  “de-riguer” ,taste-bud loving choice,  in this recipe, how about stepping beyond your  comfort zone for a different taste with your burger!

This recipe has an Twist in taste  with and Island flair.

1 1/2 pound ground turkey

1/2 cup dry breadcrumbs ( or make your own fresh from leftovers ends of bread)

1 Tbsp lite soy sauce

1/2 tsp ginger

1 (9 oz.) jar ( 1 c.) prepared sweet and sour sauce

1 ( 8 oz. ) can crushed pineapple in it’s own juice, drained

6 sandwich buns ( I like whole grain )

Heat your grill. ( outdoors- or use grill pan on your gas indoor stove.) In a large bowl, combine turkey, bread crumbs, soy sauce,ginger and 1/4 cup of the sweet and sour sauce; mix gently.   Shape into patties.

When read to barbecue, oil grill rack.   Place patties on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals.  Cook 9 to 13 minutes or until no longer pink , turning once.

In a small saucepan, combine remaining sweet and sour sauce with crushed pineapple.   Cook and stir over medium-high heat until thoroughly heated.   Serve burgers on sandwich buns with sauce.

Yield 6 sandwiches

Resources:

Recipe book found at a church market sale.

International Foods Program , 1994 Clifton “Success” High School Project Cookbook

Yields 6 sandwiches

update: August 8,2015

Hello, how are you in the blog world? Please add your comments below.  I am adding the meal categories, breakfast, lunch and dinner to become more searchable on Search engines, for example, Google, Bing.

Barbecue Sauce and the fun of visiting small towns with quaint book shops

A pretty view through the lace curtain at a quaint book shop in Cranbury, N.J.

A pretty view through the lace curtain at a quaint book shop in Cranbury, N.J.

It’s Friday, and I’m thinking BBQ for the weekend as in Pork spare ribs,  and some home-made barbecue sauce.  Spring is here in , yet in the Northeast, the temperatures are still quite chilly.   This is funny. While I still need some kind of hat, I can’t bear to put on my winter red hat; today, I’ve got to bring down some of my collection of baseball caps, something to cover my head, yet not quite a summer hat.   You , know those, wide-brimmed , straw or fabric hats.

Wishing on wearing once again, my warm weather  collection of short sleeve tees, my favorites, the “Life is Good”  in a couple of weeks perhaps.

Let’s get cooking!!!!

Barbecue Sauce

1 cup ketchup

1/2 cup cider vinegar

1 tsp sugar

1 tsp chili powder

1/8 tsp salt

1/4 cup water

3 stalks celery, chopped (perhaps dices)

2 bay leaves

1 clove  garlic, chopped

2 Tbsp chopped onion

4 TBSP butter

4 TBSP Worcestershire sauce

1 Tablespoon paprika

Dash of black pepper

Combine all ingredients and bring to a boil.  Simmer about 15 minutes.  Remove from heat and strain.

Recipe from:

Cookbook: “This Little Higgy went to marke#

This cookbook has an intriquing Introduction,

” The Higginbottom ancestors immigrated over time to Water Valley , Mississippi from England by way of Barbados, Virginia. They fought in the Revolutionary and Civil Wars and by 1870 were ready to head west.  By 1880 , most of the family of John Higginbottham and wife Lucy Ann and their twelve children had arrived and settled in Dublin, Texas. ”

Note: A nice outing, is visiting a used book sale, or flea market.  My hobby is to keep a sharp eye out for things “Made in the USA” , cookbooks included.  I like to learn about other parts of the country and what their ancestors prepared.  Another book , I came across, is a Southern recipe book,  I enjoy reading through those pages. I discovered this cook book while I was at the Cranbury bookshop, a quaint book shop set up in a very old 1800’s style house.  Although a little chilly for an old house, bring a sweater along with you , so you can pull up a chair, and browse through the pages of a book  or two.  There are nooks a cranny’ by the windows with  chairs set up for your to sit and read.

Well, a picture is better, if I can't take them all home!

Well, a picture is better, if I can’t take them all home!

IMG_9640

Two Root Coulis- Using Celery, the youth and beauty food

I’ll have to say that this book is my “bible ” of sorts when it comes to health. Whenever I have a few spare moments , I read a section or two and bookmark recipes to try; I even underline important nutrient information.

Two Root Coulis- With celery

1 celery root (about 1 lb ,peeled and chopped

2 large potatoes, peeled and chopped

3 carrots , peeled and chopped

2 cups vegetable broth

Place potatoes in medium saucepan, add cold water to cover.  Bring to boil, cook until tender ( 15 minutes).  Drain and mash using a food mill, electric mixer, or hand-held masher.

In a second saucepan, combine celery root and carrots.  Add cold water to cover.  Bring to boil and cook until tender (about 15 minutes).  Drain. Combine the two mixtures.  Puree’ ( with blender).  Serve vegetable or pasta. 

Variation : Substitute parsnips ( a close relative) for carrots. ver hot steamed veg

Note: A coulis is a thick puree.

From the Super zfoods book, by Frances Sheridan Goulart.

Marchman Corn bread using a Cast Iron SKillet

March 19, 2013

Winter just does not want to leave us yet. Yesterday parts of the Northeast New Jersey had snow accumulating from 1 to 3 inches, and the lower part had the freezing rain.  Well, we finished at work more than an hour and half later than usual and with freezing rain coming down on top of the snow I decided not to drive home and stayed overnight at a Hotel.  It was quite nice.  Relaxing and watching TV on a newer model with HD ( High Definition) was a plus.  

Plans for appointments in the morning had to be canceled for a family member.  Enjoyed a great breakfast of scrambled eggs, home fries, bacon, yes , I Indulged ( as long as only every once in a while) fresh orange and juice. Finished with a cup of hot tea.

Once I checked out of my hotel room, I drove to Home Goods, my little luxury,  to walk around and see housewares displayed so cleverly in different bright  colors.  Who needs  a cow shaped hand soap dispenser?  I do. I like to take photographs of the local dairy farm, it is fitting to place this in the kitchen along with a timer of same theme.  Polka Dots on linens , I thought would be a fresh change for the warmer months with  latest” in- style “color for spring being  green,  pillow cases with   green polka dots fit into my decor.  I always like to stroll down the aisle and check out the utensils, slotted spoons, spatulas being my favorite skillet tool.

Marchman Cornbread

Serves 6

3/4 cup yellow cornmeal

1/4 cup flour

2 tsp baking powder

1 tsp salt

2 TBSP sugar

1 cup milk

2 eggs

3 Tablespoons oil (no cholesterol brand)

Preheat oven to 400 degrees Fahrenheit. Find your mother’s or perhaps your grandmother’s cast iron 10 inch skillet and pour 1 TBSP oil into it. 

Pop it into the preheating oven so it will be sizzling hot when the batter is ready(wait until it is). 

Sift dry ingredients together in a large bowl.   Add oil and mix well. 

Beat eggs and milk together and add to mixture in large bowl.   It may seem runny but don’t worry.  POur batter into the hot skillet and set your timer for 15 minutes, or until the top is a lovely light brown.  Cut in generous wedges, douse with butter. Yum. 

Recipe by Josephine Marchman Nash ,

” This Little Higgy Stayed home”  cookbook .

Cooking with Zucchini- Stove top casserole

Good morning. I don’t know about you, but whenever I have a free morning, I’m at the computer, and looking out the window at the sunshine, sipping some green tea.

While talking with mom on the cordless phone,  our conversation went like this.  I was reading a blog recipe aloud where they mentioned Sea Salt as the ingredient for the salad dressing .  (lemon, white vinegar, and sea salt).  Mom asked,” which one is better Sea salt  or Table Salt? ” If there’s a question, Google has the answer. She was amazed , how fast the computer works.

Sea salts retain the trace elements while table salt has been processed to remove trace elements and include additives.

Table salt is processed to remove trace elements while sea salts, in general, leave these in.  These minerals are indeed important in our diets, but in sea salt they exist in what the Mayo Clinic describes as “insignificant amounts.” Chances are you are getting the same minerals in greater quantities in the fruits and vegetables that you eat.

Mom then posed the question about Salt mines. Where are they located?

Google again.

“The oldest salt mine known to date located in Azerbaijan, Duzdagi mine”


“In order to understand these interactions, CNRS researcher Catherine
Marro and her team have been exploring the Araxes basin (Turkey, Iran,
Azerbaijan) for the last ten years or so. The archeologists have been
focusing particularly on the Duzdagi (4) salt mine situated in
Azerbaijan, more specifically beside the old medieval Silk Road linking
Tabriz (in the north west of Iran) with Constantinople.”

“To the researchers’ surprise, intensive salt production was carried out in this mine at least as early as 3500 BC.”

The economic and symbolic importance of salt in ancient and medieval
times is well-known. Recent discoveries have shown that salt most
probably played a predominant role in protohistoric societies, in other
words those that preceded the appearance of writing.  How is salt
obtained? The two most widely used techniques are based on the
extraction of rock salt, in other words a sedimentary deposit containing
a high concentration of edible salt (2), and the collection of sun-dried
salt in salt marshes, for example.”

http://www.alphagalileo.org/ViewItem.aspx?ItemId=90605&CultureCode=en

Mom then said, “Well those mines are older than the Coal mines of Pennsylvania. ”

Stove Top Casserole

zucchini 4 cups sliced

Vegetable oil 3 Tablespoons

Garlic cloves, 2 crushed

salt and freshly ground pepper

spaghetti sauce, 1  16 ounce can, heated

mozzarella cheese, 3/4 pound thinly sliced

oregano, 1 teaspoon, crushed

basil 1/4 tsp

In a large Teflon skillet, saute zucchini slices, 1 cup at a time in 1 tablespoon oil with garlic.

Cook until almost tender and a little brown; drain on paper towels.  pour off any excess oil; then layer hot zucchini in skillet, season lightly with salt and pepper , and spreading each layer with some of the hot spaghetti sauce and sliced mozzarella cheese.  Cover top layer with cheese and sprinkle with herbs.   Cover and cook very slowly until mixture is just bubbly and cheese is melted.

 Serves 6.

Reference: The Zucchini Cookbook by Paula Simmons.

Sloppy Jose’s

Celery.  I remember what my mother’s kitchen used to look like when she cooked.  She always had the stalk of celery sitting upright in a clear glass jar right next to the sink on the left.    She liked to add celery to lots of foods that she lovingly prepared as a matter of routine.  On a many a day , you hear the whirring sound of  glass jar blender  mincing the celery after she chopped it on her wooden cutting board.  The same cutting board remains. Fresh Parsley from the garden was also displayed in a small juice glass ( the kind grandma used to keep from the jelly jars. Grandma used  to put her own decals on those glasses.  Her favorite was the “Bubble Ladies”, aka the 60’s era.

Well , it certainly feels like winter outside today. When I look at my window, I see remnants of a light snow shower on the windshield of the car’s of the neighbors who have to left for work yet.

I’ve got my boots ready, to play in the snow but perhaps we’re lucky today, and the snow will stay in the northwest of the state and New York, and Pa. 

You came here for a recipe , didn’t you.  Well, here’s something to warm you up on a cold winter’s day!

Sloppy Jose’s

south of the border sloppy joe

1 pound ground beef (or ground turkey)

1 cup chopped onion

1 cup chopped celery

1 tsp chili powder

1/2 tsp salt

dash pepper

1 tablespoon shortening

1 can (10 3/4 ounces) condensed tomato soup

6 buns , split and toasted. These can be hamburger buns.

Directions:

Brown beef with onion and celery, and seasonings.; stir to separate meat.

Add soup.   Simmer to blend flavors.

Serve on buns.    Makes about 3 cups.

From : A Campbell cook book , Cooking with Soup. 

Salt Substitutes blends:

Super Healing salt #2

1 tsp thyme

1 tsp marjoram

1 tsp celery seeds

1 tsp garlic flakes or powder

1 tsp onion flakes or powder

1/4 tsp dry mustard

1/4 tsp cayenne or 1/2 tsp paprika

1/4 tsp lecithin granules (optional)

1/2 tsp ascorbic acid powder or crushed vitamin C tablet

General Directions ( for all salt substitute recipes)

In a seed /spice mill, electric blender, or with a mortar and pestle, grind the dried ingredients until powdery.

 Stir in powdered ingredients.

( Experiment with proportions to suit your taste.) Spoon into an empty spice jar.  Cap tightly and keep dry.  Keeps for 3 to four months.  These recipes make 6 Tablespoons ( except as noted otherwise. )

Super Oven Pancake

Super Oven Pancake, Use your Iron skillet for this tasty recipe.

1/4 cup Butter

2 eggs , slightly beaten

1/2 cup flour

1/2 cup milk

1/4 tsp cinnamon

Confectioners’ sugar or syrup

Pre-heat oven to 425 degrees F. 

Melt the butter in a 9 inch IRON skillet placed in the oven while the oven is preheating. 

In a bowl combine the eggs , flour milk and cinnamon.  Beat but not until smooth: Leave a little lumpy ( like traditional  pancake batter). Scrape into the hot skillet. 

Bake at 425 degrees F. for 15 to 20 minutes.

Sprinkle with Confectioners Sugar on top or syrup.

Makes 2 to 3 servings. 

From the “Ivy Hall Cookbook”

I’m absolutely liking many of the recipes  that I read in this cookbook.  With our thrifty ways, we found this cookbook at a book sale for 50 cents;  the cookbook is locally written, too.

Potato Provencal, recipe

Once the dog days of summer have left and September’s cool weather is here, I ‘m ready to get back to the kitchen and start baking more often with my oven.

There is so much variety when your taste buds tell you to make potatoes.   Red skin potatoes have a thinner skin and are a little quicker to peel than a baking potato,or a  sweet potato.

I don’t recall how this cookbook called, “A taste of Heaven and Earth, a Zen Approach to cooking and eating”, came into my house; perhaps one of my mom’s book collection.  With this title, I think I’ll do some yoga poses after I’m finished, a  Sun Salutation, tree pose, dog or cat pose.   I love the spa close to my house, they have a very serene spa classroom; I just wish they were open on a Wednesday!

Now, its recipe time!

This casserole dish is rich with a variety off Mediterranean flavors.

Ingredients:

1 pound new red potatoes.sliced 1/3 in thick

3 TBSP olive oil

4 garlic cloves, minced

2 medium  red onions,sliced thin

1 TBSp crushed fresh lovage or fresh sage( eek what is lovage?)

1 TBSp chopped fresh thyme

1 tsp tamari

freshly ground pepper

4 tomatoes, thinly sliced in half (about 3/4 lb)

1 cup pitted and halved black olives ( on Sunday after a baby shower, I took my mom shopping to a Dollar store and she wanted me to buy a can of olives!-however, I said, Pat said our pantry is full!)

1 cup grated Parmesan cheese ( as my co-worker  ,Italian Frank just said yesterday that fresh grated Cheese is the best! , have you read the pre-grated variety container?-all the additives!)

Finely chopped fresh parsley, for garnish

Cook the potatoes by steaming them for 5 minutes or until halfway cooked and still firm.  Drain and set aside.

Preheat oven to 350 degrees.

Heat the oil in a small skillet.  Saute’ the garlic, onions, and herbs over high heat for 3 to 4 minutes, stirring frequently.  When the onions become translucent, remove from the heat.   In a medium bowl, carefully mix the cooked potatoes with the onions.  Season with tamari and freshly ground pepper.

Assemble all the ingredients in a 2 quart casserole ( mine is a yellow Pyrex that my grandmother gave to me):

Place half the potatoes and onions in the bottom of the dish, cover with half the tomatoes and olives, and top with 1/2 cup of Parmesan cheese.  Continue layering in this order until all ingredients are used.

Bake in the oven, covered loosely with foil, for 30 minutes.  Uncover and continue to bake for 20 minutes, until brown on top.  Garnish with parsley.

Serves 4.

Cookbook: A taste of Heaven and Earth   by Bettina Vitale

This Casserole dish

Saturday recipe and dessert

Saturday , August 11, 2012

Blue skies and lush green farmland in Wisconsin

Casserole Recipe:

Cheddar Biscuit Barbeque

1 and  1/2  lbs ground beef

1 cup onion, chopped

1 16  oz. can barbeque beans or pork and beans with molasses

1 can condensed tomato soup

1 teaspoon chili powder

1/2 teaspoon salt

1/2 tsp paprika

1/2 tsp garlic powder

1 cup shredded cheddar cheese (or your preference)

1 can refrigerator buttermilk biscuits

Directions:

Brown the ground beef and onion in a skillet.  Drain off the fat. ( I use an empty tin can which I later place in garbage when it solidifies).

Then stir in beans, soup, and seasoning (Chili powder, salt,paprika,garlic powder).  Bring too a boil.  Spoon meat mixture into a 2 quart casserole or 9 inch square baking dish.  Arrange biscuits over the meat mixture.  Sprinkle with shredded cheese.

Bake at 375 degrees F. for 25 to 30 minutes or until biscuits are golden brown.

Cookbook:  Home Cookin for the King of the Road 1976,

By Mrs. F.W. Kimbel , Shelbina, Missouri

Side Dish:

Deluxe Potatoes:

1 2 pound frozen hash browns

1 can cream of potato soup

1 can cream of celery soup

1 tablespoon chopped onion

*green pepper to taste

1 8 ounce carton sour cream

salt and pepper to taste

*parsley and paprika

milk (optional)

Directions:

In large mixing bowl,add all ingredients and let stand 45 minutes until they can mixed together.  Pour into lightly greased 9 x 13 pan sprinkle with parsley flakes, and paprika.  Bake uncovered at 300 degrees for 2 hours. Add a little milk during the baking if necessary.

By Mrs. Ar Schaap, Worthington, Minnesota

Quick Dessert:

Lemonade Pie

1 16 ounce can frozen lemonade

1 large container whipped topping

1 can sweetened condensed milk

1 graham cracker crust for 9 inch pie pan ( or ready made graham cracker crust).

Directions:

Mix all ingredients together and pour into crust.  Chill in freezer.  ( add 2 drops of green food coloring for eye appeal).

Wishing I was at the Wisconsin State Fair again!

Recipe: Bombay Sliders

Spice up your ground turkey with  curry powder, cumin, fresh  ginger, cilantro, hot chili powder or hot Hungarian paprika, and ingredients such as plain yogurt , mayonnaise and ketchup.

Recipe courtesy of 3/07 Bon Appetit magazine
Dinner rolls work well as buns for these mini burgers. Allow three burgers per person and top with tomato, red onion, and cucumber slices.

Makes 4 servings (3 burgers each).

1 cup mayonnaise, divided (I used 1/2 cup mayo)
6-1/4 teaspoons curry powder, divided (I used 3-1/2 teaspoons)
1-1/2 tablespoons plain yogurt (I used 3/4 tablespoon)
1-1/2 tablespoons ketchup (I used 3/4 tablespoon)
1 garlic clove, minced
2 pounds ground turkey
6 tablespoons chopped fresh cilantro
1/4 cup minced green onions
2 tablespoons minced peeled fresh ginger (I used 1 tablespoon ginger paste)
2 teaspoons ground cumin
3/4 teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt
1 tablespoon olive oil
12 small dinner rolls, cut horizontally in half, lightly toasted preparation

Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.

Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.

Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).

Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.

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