Friday, August 28, 2009

Maple Bacon Bars are the Bomb

There's an awesome new gourmet donut shop that opened across the street from work. The donuts are so delicious I have to limit myself to one a week, otherwise my jeans start to get a little tight.

These maple bacon bars are the best things I've ever tasted:

When they're fresh out of the oven they taste like what I imagine a pancake-bacon burrito would taste like.

Tuesday, August 18, 2009

Turkey burgers and caprese salad

I've only made hamburgers once before (on a grill pan) and it was slightly disastrous. We got a grill for a housewarming present and have slowly begun teaching ourselves how to grill. I cam across this recipe for burgers and since we were having a cookout I decided to let my guests in on the experiment. I had a pound of ground turkey so I opted to make turkey burgers instead of beef.

Turkey Burgers

1 slightly beaten egg white
2 tablespoons water
1/4 cup bread crumbs
1/4 cup finely shredded carrot
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan
1 pound lean ground beef (or turkey)
6 whole-grain buns
Lettuce, tomato slices, and red-onion slices


1. Combine egg white, water, bread crumbs, carrot, onion, bell pepper, salt, and pepper in a large bowl.

2. Add Parmesan and turkey; mix. Shape into six 1/2-inch-thick patties.

3. Grill burgers on an oiled grill rack for 7 minutes. Turn and grill 8 to 11 minutes more, or until no pink remains.

4. Serve burgers on buns with veggies.

Cook's notes:

1. We used lettuce from our garden for the burgers!

2. I didn't actually measure any of the bread crumbs, red pepper, onion, or carrots. I don't think it matters.
3. These were surprisingly good and you couldn't even taste the veggies in the burger. Mr. Snowgoose ate three burgers! Looks like I found another way to sneak him vegetables.
4. And for a side, Mr. Snowgoose made Caprese salad with the fresh basil from our garden. Unfortunately our tomatoes haven't ripened yet.

Easy Summer succotash

What I love best about summer is all the fresh produce. I'm not so much a fan of winter vegetables, but come summer I could eat squash and zucchini every day (much to Mr. Snowgooses's horror). Earlier this month I came across a recipe for edamame succotash with scallops and I just had to make it.

Note: for some reason I swore there was squash in succotash, so I cooked a bunch on the side and mixed it in.

From Heath magazine:


1 1/2 pounds sea scallops (I used frozen)
Black pepper, to taste
3 teaspoons olive oil, divided
1 yellow bell pepper, chopped
1 finely chopped shallot
1 large garlic clove, minced
4 cups fresh corn kernels (about 7 ears) or 2 (10-ounce) packages frozen whole-kernel corn, thawed
1 (8-ounce) bag frozen shelled edamame, thawed
2 tablespoons cider vinegar
1/4 cup buttermilk
2 tablespoons fresh chopped tarragon or basil, plus sprigs for garnish

1. Rinse scallops, and pat dry. Pull muscle from side of scallops, and discard. Season with pepper, to taste.

2. Heat 2 teaspoons olive oil in a medium nonstick or well-seasoned cast-iron skillet over moderately high heat. Cook scallops, turning once, 4 minutes (depending on size of scallops) or until golden brown and cooked through. Transfer to a plate; cover and keep warm.

3. Lower heat to medium; add remaining 1 teaspoon oil to skillet. Cook bell pepper, shallot, and garlic, stirring occasionally, 4 minutes or until slightly softened.

4. Stir in the corn and edamame, and cook, stirring occasionally, an additional 4 minutes or until vegetables are tender.

5. Add the cider vinegar, and cook, stirring constantly, until completely evaporated, about 1 minute. Pour in the buttermilk; cook, stirring, until reduced in half. Stir in chopped tarragon, and spoon vegetables into 4 bowls. Top evenly with scallops; serve immediately.

Ta da!

Cook's notes:

1. This was the first time I've ever used or bought buttermilk. I was surprised a "health" recipe actually called for it.
2. I served it with some brown rice, but you could totally eat it without it.
3. I would probably make this vegetarian in the future and omit the scallops (though they were good- but expensive) or possibly toss in some shrimp.
4. It tastes good hot or cold and makes plenty of leftovers.
5. There are no lima beans in this!

The verdict from the men in my life was "it'd be nice if you made this again." Apparently if I add enough oil and sauce to vegitables, Mr. Snowgoose will eat it.