turkey meatball & cabbage soup

prep time:  tbd
cook time:  tbd
servings:  4 - 6

soup ingredients:
1/2 pound shiitake mushrooms
2 tablespoons olive oil - divided
4 cloves garlic - peeled and smashed
1 pound cabbage - chopped
1/4 cup chinese cooking wine
5 cups homemade chicken broth
3 whole green onions - roots trimmed and cut in half
chopped fresh cilantro - garnish

meatball ingredients:
1 pound ground turkey
2 tablespoon finely chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon grated fresh ginger
2 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon olive oil

soup steps:
1.  preheat the oven to 425 degrees.  put the shiitake mushrooms on a sheet pan and drizzle one tablespoon olive oil over the top.  using your hands, toss the mushrooms to coat well and place them in the oven to bake.  cook, moving them occasionally, until they are dehydrated and crispy, about 20 minutes.  remove the mushrooms from the oven and set aside.

2.  in a large stockpot, set the remaining 1 tablespoon olive olive over medium-high heat.  when the oil is rippling, add the garlic and cabbage, turning to prevent burning.  cook until all the cabbage is wilted and the garlic is beginning to stick to the bottom of the stockpot.

3.  add the wine, scraping up any brown bits, and stir until the wine is nearly evaporated.  pour in the chicken broth and bring soup to a boil.  reduce heat to low and cover.

meatball steps:
1.  put the ground turkey, green onions cilantro, ginger, sesame oil, salt and pepper in a large bowl and use your hands to combine well.  shape the mixture into small meatballs and set aside. 

2.  heat the olive oil in a large saute pan over medium-high heat.  when oil is hot, drop in the meatballs and brown, about 2 minutes per side.  carefully place meatballs in the soup broth.

3.  add green onions on top and cover, cooking until the meatballs are cooked through and the cabbage is very tender, about 3 minutes. 

4.  spoon into bowls and garnish with a roasted mushrooms and cilantro.

- coco + kelley, march 2014

spicy turkey and zucchini burger

prep time:  25 minutes
cook time:  25 minutes
servings:  4

sour cream sauce ingredients:
1/4 cup sour cream
1/3 cup plain greek yogurt
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon minced garlic
2 teaspoon olive oil
1/4 teaspoon salt
pinch of pepper

burger ingredients:
1 pound ground turkey meat
2 cups, lightly packed, coarsely grated zucchini
3 green onions - thinly sliced, greens included
2 tablespoons chopped mint
2 tablespoon chopped cilantro
1 clove garlic - crushed and minced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne
3 tablespoons vegetable oil

sour cream steps:
1.  combine all ingredients in a bowl and chill until ready to serve.

burger steps:
1.  in a large bowl, place the zucchini, green onions, mint, cilantro, garlic, cumin, salt pepper and cayenne.  stir to combine.  mix in the ground turkey until the zucchini mixture is well distributed throughout.

2.  form patties, placing them on a baking sheet.  heat the oil in a large frying pan on medium high heat.  once the oil is hot, lower the heat to medium.  let cook for about 5 minutes, then flip the patties over and cook for another 5 - 6 minutes.  remove to paper towel-lined plate.  serve with sour cream sauce.

note:  the patties are very lean, so handle gently as they will easily fall apart.  if you are grilling them, i recommend placing them on tin foil to grill.  or add an egg or two to the zucchini mixture to add an additional combining agent.

curry burger

prep time:  tbd
cook time:  tbd
servings:  tbd

pineapple chutney ingredients:
2 cups fresh or canned pineapple chunks
1/2 cup chopped red onion
1/2 cup chopped apple
2 tablespoons sugar
2 tablespoons cider vinegar

burger ingredients:
1 pound ground turkey
1/2 cup sour cream
1/4 cup shopped red onion
2 tablespoons curry powder
2 teaspoons chopped fresh mint
salt
pepper
pita bread
tomato - sliced
lettuce

pineapple chutney steps:
1.  mix all ingredients together.  set aside.

burger steps:
1.  mix together ground turkey, 1/4 cup of the sour cream, onion, 1 tablespoon of the curry and 1 teaspoon of the mint.  season with salt and pepper to taste.  form burger patties and cook.

2.  which together the remaining sour cream, curry and mint.  place the burgers on pita bread that has been warmed in the oven, then spoon some of the sour cream-curry spread on top, along with a few spoonfuls of pineapple chutney, tomato slice and lettuce.

- cosmopolitan, june 2005

turkey and roasted red pepper meat loaf

prep time:  tbd
cook time:  45 minutes
servings:  4

ingredients:
1 1/2 pounds ground turkey
1 small yellow onion - chopped
1/2 cup bread crumbs
1 egg - beaten
1 cup grated parmesan
2 tablespoons + 2 teaspoons dijon mustard
1 cup flat-leaf parsley - chopped
1 7-ounce jar roasted red peppers - cut into 1/2-inch pieces
kosher salt and pepper
1 tablespoon white wine vinegar
3 tablespoons extra-virgin olive oil
6 cups mixed greens

steps:
1.  heat oven to 400 degrees.

2.  combine the turkey, onion, bread crumbs, egg, parmesan, 2 tablespoons of mustard, parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.  shape the meat into an 8-inch loaf and place in a baking dish.

tip:  a loaf pan isn't the best choice for baking meat loaf.  instead us a large pan with 1 1/2 - to 2-inch sides, such as a metal, glass or ceramic 7 x 11 baking dish, which will allow the heat to circulate over the meat, cooking evenly.

3.  bake until no trace of pink remains (internal temperature should be 165 degrees), about 45 minutes.  transfer to a cutting board and let rest 15 minutes before slicing.

4.  whisk together the remaining mustard, vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.

5.  divide the greens among individual plates and drizzle the vinaigrette over the top.  serve with the sliced meat loaf.

- real simple