Turkey Feta Burger

Recipe Title:  Turkey Feta Burger (click here to godirectly to my YouTube video of this recipe)

By: Susan Fedor and Miriam Borys

Servings: 6

Ingredients:

400 g turkey thigh meat (ground)
300 g turkey breast meat (ground)
¾ cup goat feta cheese
1 cup fresh spinach – chopped up
½ cup fresh basil – loose packed
½  tbsp. Szechuan sauce (or sauce of choice)
1 tsp. hot sauce
Salt & pepper
1 T coconut oil
3 T olive oil

Dice spinach into small pieces. Break up feta cheese into small chunks as well.

Add all ingredients (except the oils - these are for frying your burgers) to a large mixing bowl. Mix well by hand until all is combined.

Divide the turkey meat into 6 portions and form into patties. Hold in cooler until you are ready to cook.

In a hot pan on medium heat, add oils and fry turkey burgers until the internal temperature is 165 degrees. This takes a good 6 minutes. You can tell when the meat is done when you press down and the meat doesn’t give. Try not to overcook or the burgers will dry out.

Place hot turkey burger on a bun with all your favorite condiments or on top of a fresh tomato salad. Thanks Susan for this great idea for a cold November night.

Roast Pork Sandwich Meat for lunches - how to provide nutritional and economical sandwich meat?

Recipe Title:   Roast Pork Sandwich Meat (Click here to go to my YouTube Video)

My son David takes sandwiches for his lunch every day to work. Like most people who work, it is a challenge to find good choices for sandwich making. The question is: how to save money yet ensure that you are eating wholesome foods that are easily accessible and easy to prepare?

I have a great solution for all your sandwich meat problems. Shop smart(look for meat on sale), plan ahead, roast meat for dinner, save the leftover meat for sandwiches and freeze sliced meat in sandwich portions to be used as needed for lunches.

 By: Miriam Borys

Ingredients:

1  X 4.39 kg. (9 ½ lbs.) pork loin roast

Choice of vegetables to roast while pork roast is in the oven:

potatoes – peeling is not necessary if using new potatoes  - add oil and seasoning

onion – peeled and cut into chunks, add to potatoes

garlic – peeled, leave whole & add to potatoes

carrots – peeled and cut into chunks

cauliflower – cut into large florets

squash – peeled and cut into large chunks – coat in olive oil and seasoning

yams – scrub well and cut into chunks, no need to peel

fresh or dried herbs

salt & pepper

¼ cup olive oil

Procedure:

If buying a large roast, divide the roast up into manageable size pieces. For the roast on my video I cut it into 4 chunks and put the three not being used in separate freezer bags in the freezer for later use.

Pre heat stainless steel sauté pan on medium high heat.

Rinse roast under cold running water, pat dry with a paper towel and season roast with salt, pepper and desired herbs (such as Italian, pepper flakes, oregano etc).

Check to see if pan is hot enough so that the roast does not stick to the pan,<!--[if !supportFootnotes]-->[1]<!--[endif]--> then add oil.

Sear all sides of the roast until caramelized (golden brown).

Place on a rack of vegetables to allow for even heating.

Pre heat oven to 400°. Place roast onto middle rack of oven.

After 15 minutes reduce the oven heat to 375° and add vegetables of choice to the oven as well.

When the roast is at an internal temperature of 150° (check with a probe thermometer) remove the roast from the oven and allow to rest. When vegetables are fork tender remove them from the oven to serve for your dinner.

When the roast has rested for approximately 5-10 minutes slice into desired thickness.

For sandwich meat, portion meat into 2-3 slices per serving and wrap each portion in plastic wrap.

Place 4 to 6 of these portions into one freezer bag and store in freezer for easy access when making sandwiches for your lunch.

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<!--[if !supportFootnotes]-->[1]<!--[endif]--> Heat pan on med high heat. Add 1/8 tsp. of water. If the water stays in a ball and hovers over the surface of the stainless steel pan and does not evaporate the pan is ready. The pan is not ready if the water immediately breaks up and evaporates upon contact with the pan.

Zuppa Queen Charlotte Style

Recipe Title:  Zuppa Queen Charlotte Style (Is it soup or stew?) Click here to go to my YouTube video of this recipe.

By: Miriam Borys

Servings: 4-5

Ingredients:

8-9 chicken thighs browned in 3 tbsp. oil (reserve some of the chicken fat) – set aside for later
Serrano pepper
1 large sweet onion
1 tsp. red curry paste (more would work well)
3 heaping tbsp. flour
Cracked pepper & salt to taste
1 – 2 cup yam
2 large carrots
 carton chicken stock (4 cups)
1 ½ cups Baby potatoes
½ cup brown sprouted rice
2 bay leaves

In a large hot pot with oil brown chicken thighs. When all chicken is brown remove from the pan and hold for later - reserve some of the chicken fat for frying onions.
Peel and dice onions into larger chunks. Add onions & diced serrano pepper to oil and sauté until transparent.
Add curry paste and allow to mix into onions.
Add flour to form a roux. Cook flour off with the onions for 2 minutes.
Add peeled, diced carrots, yams, new potatoes, and chicken stock to the onions. Bring this mixture up to the boil.
Once the Zuppa is at the boiling point, reduce heat to medium, stir rice in and then add chicken back to the Zuppa pot. Allow to cook for 25 – 30 minutes on low medium heat or in the oven at 350°. Serve when chicken is tender and when checked the chicken has an internal temperature of 165° (check this with a probe thermometer).
Serve with fresh focaccia, garlic toast or fresh biscuits.