Quick and Clean Zucchini Frittata

Ingredients

Serves 4
1 tbsp canola oil
3 cups grated zucchini
1⁄2 cup sliced mushrooms
1 cup chopped onion
3 eggs, preferably organic
1⁄2 cup skim milk
1⁄4 cup chopped fresh basil



Ingredients

Preheat the oven to 350°F.
Heat the oil in a medium skillet. Add the zucchini, mushrooms and onion and sauté, stirring, until softened.
Remove from the skillet, drain, pat dry, and let cool a little.
In a bowl whisk the eggs with the milk, and add the vegetables. Transfer to a 9 x 13 nonstick baking dish or a 9-inch pie dish. The pie dish should be sprayed with nonstick cooking spray if it’s glass.
Cook for 40 minutes or until the center of the frittata is firm but not dry. Sprinkle with the basil, cut into slices and serve.

Green Giant Creamy Chicken Enchiladas

Ingredients

Makes 8 servings
1 tbsp olive oil
1/2 cup chopped onion (1 medium)
2 tsp finely chopped garlic
2 cups reduced-sodium chicken broth (from 32-oz carton)
3 tbsp all-purpose flour
1/2 tsp ground coriander or cumin
1/8 tsp pepper
1/2 cup reduced-fat sour cream
2 cups shredded cooked chicken breast
1 cup Green Giant® Niblets® frozen corn, thawed
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
8 corn or flour tortillas (6 or 7 inch)
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
Salsa, if desired
Cooking spray

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on high 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.

Green Giant Angel Chicken Pasta

Ingredients

Makes 6 servings
2 tsp olive oil
3 cups sliced fresh mushrooms
1/2 cup dry white wine or reduced-sodium chicken broth
1 10.75-oz can condensed golden mushroom soup
4 oz reduced-fat cream cheese with chives and onion
1 cup skim milk
2 tsp Dijon mustard
6 boneless skinless chicken breasts
1 tsp dried Italian seasoning
1/2 tsp pepper
1/4 tsp salt
8 oz uncooked angel hair (capellini) pasta
4 cups Green Giant® Select frozen broccoli florets (from 24-oz bag)
Cooking spray

Directions

Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until tender. Reduce heat to medium low. Stir in wine and soup until blended and smooth. Add cream cheese; cook, stirring constantly, until cheese is melted and mixture is smooth. Stir in milk and mustard; cook just until thoroughly heated.
Place chicken breasts in baking dish; sprinkle with Italian seasoning, pepper and salt. Pour sauce over chicken. Bake uncovered 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Meanwhile, in 5- or 6-quart saucepan, heat 3 quarts water to boiling. Add pasta; stir in broccoli. Return to boiling. Cook 2 to 4 minutes or until pasta is tender; drain. Serve chicken and sauce with pasta mixture.

Salziger Tortengenuss-Polantetorte

Zutaten für eine Tortenform mit 26 cm ᴓ bzw. 12 Tortenstücken:

500 ml Milch oder Wasser
100 g Polentagrieß, mittelfein
30 g Butter oder Olivenöl
Salz, Pfeffer, geriebene Muskatnuss
200 g Steinchampignons
20 g Butter
125 ml Weißwein
1 Eidotter
60 ml Schlagsahne
Salz, Pfeffer
je 1 EL Schnittlauch, Petersilie, Kerbel, Basilikum, gehackt
50 g frisch geriebener Parmesan

Zubereitung als Hauptspeise:

Schritt 1: Flüssigkeit aufkochen, Butter und Gewürze dazugeben, Polentagrieß mit einem Schneebesen einrühren. Unter ständigem Rühren 5 Minuten bei schwacher Hitze köcheln lassen. In den Ring einfüllen und mit einer Spachtel glatt streichen.
Schritt 2: Für die Pilz-Kräuter-Kruste Champignons putzen und vierteln, in der Butter hell anbraten, mit dem Weißwein ablöschen und zugedeckt bei schwacher Hitze 5 bis 6 Minuten köcheln lassen; die Flüssigkeit sollte zur Gänze verkochen. Anschließend mit einem Mixstab pürieren, überkühlen lassen, Eidotter und Schlagobers untermixen, mit Salz, Pfeffer und Kräutern würzen.
Schritt 3: Diese Farce auf der Polentatorte gleichmäßig verstreichen, frisch geriebenen Parmesan darüber streuen, dann ca. 10 bis 12 Minuten im vorgeheizten Ofen bei 170 Grad mit Umluft backen.

Tipp: Schmeckt auch mit Steinpilzen ganz hervorragend.

Blümeranter Kaiserschmarren

Zutaten für 4 bis 6 Personen:

125 ml Milch
4 EL Hirseflocken
2 EL Weizenmehl Type 700
1 Prise Salz
4 Eier
2 EL Butter zum Backen
4 Hollerblüten (Holunderblüten)
2 EL Korinthen oder Rosinen
2 EL Rohzucker
8 EL Beeren der Saison (Rote und schwarze Johannisbeeren, Erdbeeren, Stachelbeeren)
1 EL Honig
2 EL Wasser
1/2 Zitrone (Saft)

Zubereitung (ca. 20 Minuten):

Schritt 1: Für den Teig Hirseflocken und Mehl in der Milch einweichen, salzen, eine halbe Stunde quellen lassen. Für das Ragout die Beeren mit Honig, Wasser und Zitronensaft marinieren.
Schritt 2: Eier trennen, Eidotter in den Teig rühren, Eiweiß zu Schnee schlagen und unter die gequollene Masse heben.
Schritt 3: Die Hollerblüten in kleine Dolden brechen. Etwas Butter in der Pfanne (ca. 30 cm Ø) zerlaufen lassen und den Teig 1 cm dick eingießen. Die Hollerblüten über den Teig verteilen, Korinthen aufstreuen und mit Deckel 2 bis 3 Minuten bei milder Hitze anbacken lassen, wenden und ohne Deckel fertig backen. Mit Gabel und Palette in kleine Stücke schneiden, warm stellen. In 3 bis 4 Partien den Teig fertig backen.
Schritt 4: Zucker in die leere Pfanne einstreuen, leicht karamellisieren lassen und den gesamten Schmarren durchschwenken. Mit Beerenragout servieren.

Kräuter-Tipp: Hollerblüten schmecken blumig süß. Zu ihnen passen gut Zitronenmelisse und Zitronenverbene.

Monster-Burger

1 mittelgroße Zwiebel,
 400 g gemischtes Hack,
 1 Ei,
2 EL Paniermehl,
Salz, weißer Pfeffer,
 1/2 TL Edelsüß-Paprika,
 2-3 EL Öl,
 4 Burger-Brötchen,
2-3 mittelgroße Tomaten,
 4-5 Cornichons,
4 Blätter Lollo-bianco-Salat,
4-6 EL leichte Salatcreme,
 4 EL Tomaten-Ketchup,
1-2 EL lange Mandelstifte,
4 Mini-Mozzarella-Kugeln


 Schritt 1:
Backofen für die Monster-Burger vorheizen (E-Herd: 200 °C/Umluft: 175 °C/Gas: Stufe 3). Zwiebel für die Monster-Burger schälen und in feine Würfel schneiden. Hackfleisch, Ei, Paniermehl, Zwiebelwürfel, Salz, Pfeffer und Paprikapulver für die Monster-Burger mit den Knethaken des Handrührgerätes verkneten.

Schritt 2:
Aus der Hackfleischmasse für die Monster-Burger 4 gleich große, flache Frikadellen formen. Das geht am besten, wenn Sie Ihre Hände mit etwas Wasser anfeuchten.

Schritt 3:
Öl für die Monster-Burger in einer Pfanne erhitzen. Frikadellen für die Monster-Burger darin von jeder Seite 4-5 Minuten braten. Burger-Brötchen für die Monster-Burger auf den Rost des Backofens legen und im heißen Backofen ca. 5 Minuten aufbacken.

Schritt 4:
Tomaten für die Monster-Burger waschen. Tomaten und Cornichons für die Monster-Burger in dünne Scheiben schneiden. Salatblätter für die Monster-Burger kurz unter fließendem Wasser abspülen und mit Küchenpapier trockentupfen. Burger-Brötchen für die Monster-Burger aus dem Backofen nehmen, etwas abkühlen lassen und aufschneiden.

 Schritt 5:
Die unteren Brötchenhälften für die Monster-Burger mit Salatcreme bestreichen und mit den Tomaten- und Cornichon-Scheiben (bis auf 8 Stück) belegen. Je eine Frikadelle darauflegen und etwas Tomaten-Ketchup
als "Blutkleckse" auf die Monster-Burger verteilen.

Schritt 6:
Mandelstifte als Zähne für die Monster-Burger vorne in die Ränder der Brötchenhälften stecken. Brötchendeckel auf die Frikadellen setzen und leicht andrücken. Mozzarella-Kugeln halbieren und mit den übrigen Cornichon-Scheiben als Augen auf die Monster-Burger setzen. Monster-Burger mit den Salatblättern auf Tellern anrichten.

Bunte Fusilli

Zutaten
2 Zwiebeln
 1 Knoblauchzehe
 500 g reife Tomaten
 2 EL Olivenöl
 1 TL Tomatenmark
 150 ml Orangensaft
 Salz, Pfeffer
 1 TL Zucker
 500 g Fusilli Bucati Lunghi, (alternativ Makkaroni)
 100 g TK-Erbsen
 3 Stiele Petersilie
 400 g Rinderhack
 1 Ei
 3 EL Vollmilchjoghurt
 2 EL Rapsöl
 ½ Sesambaguette, alternativ Sesamring


1. Für die Tomatensoße Zwiebeln und Knoblauch schälen, halbieren und fein würfeln. Tomaten kreuzweise einritzen und mit kochendem Wasser überbrühen. Kalt abschrecken und die Haut abziehen. Tomaten
würfeln.

2. Olivenöl in einem kleinen Topf erhitzen. Zwiebeln und Knoblauch darin anbraten, Tomatenwürfel und Tomatenmark zufügen, kurz andünsten. Orangensaft angießen, mit Salz, Pfeffer und Zucker würzen. Zugedeckt 10 Minuten köcheln.

3. Inzwischen die Fusilli in reichlich kochendem Salzwasser nach Packungsanweisung kochen. 5 Minuten vor Garzeitende die Erbsen zugeben.

4. Für die Hackspieße 1 Zwiebel schälen, fein würfeln. Petersilie waschen, trockenschütteln, fein hacken. Beides mit Hack, Ei, Joghurt Salz und Pfeffer verkneten. Daraus 16-20 Bällchen formen.
Öl in einer Pfanne erhitzen, die Hackbällchen 8-10 Minuten rundherum anbraten.

5. In der Zwischenzeit Baguette in 16-20 Scheiben schneiden. Bällchen aus der Pfanne nehmen und die Baguettescheiben von beiden Seiten darin kurz rösten. Hackbällchen und Baguettescheiben abwechselnd auf Spieße stecken.

6. Nudeln-Erbsenwasser abgießen. Fusilli mit Hackspieße und Tomatensoße anrichten.

Hähnchen-Erdnuss-Keulen

Zutaten
Für 4 Personen

 2 EL gesalzene Erdnüsse
 Saft von 1/2 Zitrone
 1 EL Rapsöl
 1 TL Senf
 2 TL Tomatenmark
 2 EL Mango-Chutney
 1 TL gestrichen
 Paprikapulver, edelsüß
 1 TL Koriander, gemahlen
 8 Hähnchenunterkeulen, (ca. 900 g) Küchenfertig und gesäubert
 Salz, Pfeffer


1. Erdnüsse im Mörser zerdrücken oder fein hacken. Mit Zitronensaft, Öl, Senf, Tomatenmark, Mango-Chutney, Paprikapulver und Koriander in einer Schüssel mischen.

2. Hähnchenkeulen damit bestreichen und 1 Stunde im Kühlschrank marinieren.

3. Die Unterkeulen mit der Hautseite nach oben auf ein mit Alufolie ausgelegtes Blech geben, salzen, pfeffern und im vorgeheizten Ofen bei 200 Grad 40 Minuten backen.

4. Dazu schmeckt Reis ganz lecker.

Salisbury Steak With Mushrooms

Ingredients
1 pound ground beef
1 large egg, lightly beaten
1/4 onion, finely chopped (about 1/3 cup)
7 saltine crackers, finely crushed (about 1/4 cup)
1 teaspoon minced fresh sage
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
8 ounces sliced mixed mushrooms
2 teaspoons Worcestershire sauce
3 tablespoons all-purpose flour
1 to 2 tablespoons chopped fresh parsley
Buttered egg noodles, for serving (optional)
Directions

 Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.


Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.


Add 1 tablespoon butter to the skillet and cook the mushrooms until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits. Sprinkle in the flour and stir, then stir in 2 1/2 cups hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.


Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley and season with salt and pepper. Serve with noodles, if desired.

Thai Pork and Noodles

Ingredients
1 pound thin boneless pork chops, fat trimmed
8 ounces wide Thai rice noodles
1 cup fresh cilantro (leaves and stems)
Finely grated zest and juice of 1 lime
2 slices peeled ginger
2 cloves garlic, smashed
3 red jalapeno peppers, seeded and roughly chopped
2 shallots, roughly chopped
3 tablespoons fish sauce
2 tablespoons packed light brown sugar
4 tablespoons peanut oil
1/4 pound green beans, split lengthwise and cut into pieces
Directions

 Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.


Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.


Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

Mushroom Ramen

Directions

 Soak 1 packet ramen noodles (any flavor) in warm water, 5 minutes; drain. Stir-fry 1 pound sliced wild mushrooms and the ramen flavor packet in a cast-iron skillet with vegetable oil, 3 minutes; transfer to a plate. Add 1 tablespoon butter and the noodles to the skillet, toss 1 minute, then add the mushrooms.

Tiroler Speckknödel

Zutaten
200 g Knödelbrot
 1/4 l Milch
 2 Eier
 ca 100 g Speck, 100 geräucherte Wurst
 Öl zum anrösten
 1/2 Zwiebel
 2 El Mehl
 Petersil, Mayoran, Muskat, Salz, Pfeffer



1. Milch erhitzen, mit Eiern versprudeln, über Knödelbrot gießen, kurz ziehen lassen und gut mischen.

2. Speck, Wurst und Zwiebel fein schneiden und anrösten.

3. Mit Mehl und Gewürzen zur Masse dazu, gut durchmischen.

4. Knödel formen, 15 min im Salzwasser leicht kochen
mit Suppe oder Salat servieren.

Balsamic Beans

Directions

 Cook 4 ounces diced pancetta in a saucepan until slightly crisp. Add 2 cloves minced garlic, one 14-ounce can crushed tomatoes and 1 cup water; bring to a boil. Stir in two 15-ounce cans drained and rinsed white beans, 2 tablespoons each honey and balsamic vinegar, 1 sprig thyme and a pinch of crushed red pepper flakes. Simmer until thickened, about 20 minutes. Season with salt and top with chopped parsley.

Four-Cheese Pasta With Peas and Ham

Ingredients
Kosher salt
12 ounces penne
1 cup frozen peas
2 large eggs, plus 1 egg white
1 cup evaporated milk
4 tablespoons unsalted butter
3 ounces sharp cheddar cheese, grated (1 scant cup)
3 ounces part-skim mozzarella cheese, grated (about 1 cup)
3 ounces fontina cheese, grated (1 scant cup)
3 ounces deli ham, in 1 piece, diced
1 ounce parmesan cheese, grated (about 1/2 cup)
Directions

 Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, about 8 minutes, adding the peas in the last 2 minutes of cooking.

Meanwhile, whisk the eggs, egg white, evaporated milk and 1/2 teaspoon salt in a bowl.

Drain the pasta and peas; wipe the pot dry and return the pasta and peas to the pot. Add the butter and stir to coat. Add the cheddar, mozzarella, fontina and the egg mixture. Place the pot over medium-low heat and cook, stirring constantly, until thickened, 8 to 10 minutes, adding the ham halfway through cooking (don't let the mixture boil or the eggs will scramble). Remove the pot from the heat and stir in the parmesan.

Marinated and Grilled Skirt Steak with Wilted Watercress and Salsa Verde

Ingredients
8 cloves garlic, peeled and sliced in 1/2 lengthwise
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
3/4 cup extra-virgin olive oil
1/2 cup sherry vinegar
1 (1 3/4 to 2 pound) skirt steak
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
Wilted Watercress:
2 tablespoons unsalted butter
2 teaspoons minced garlic
5 bunches fresh watercress, coarse stems removed, well rinsed with water clinging to leaves
1/2 teaspoon salt
Pinch white pepper
Salsa Verde:
1/4 cup fresh parsley leaves
1/4 cup fresh cilantro leaves
4 cloves garlic
2 shallots
1 lemon, juiced
1 lime, juiced
2 tablespoons sherry vinegar
Extra-virgin olive oil
Salt and pepper
Directions

 In a food processor, combine the garlic cloves, rosemary, sage and thyme. Process until smooth. Add the olive oil and sherry vinegar to the mixture to make a smooth paste.


Season the skirt steak with the kosher salt and black pepper. Place in a re-sealable plastic food storage bag and add the marinade. Seal the bag and place in a casserole dish. Refrigerate for at least 2 and up to 4 hours, or overnight, turning occasionally.


Preheat a grill to medium-high.


Remove the steak from the refrigerator and allow to come to room temperature for 30 minutes. Brush the excess marinade off the steak and set the steak over the hot grill. Cook for 4 minutes on the first side. Rotate the steak 45 degrees, and cook another 4 minutes. Turn the steak over and continue to cook, about 4 to 6 minutes longer for medium-rare. Transfer the steak to a clean cutting board, and set aside to rest for at least 5 to 7 minutes. When ready to serve, slice the steak across the grain into thin slices. Serve with crusty bread, wilted watercress and salsa verde.


To prepare the watercress, set a large 12-inch skillet over medium-high heat, and melt the butter. Add the minced garlic and cook, stirring, until soft and fragrant, about 1 minute. Add the watercress, 1/4 teaspoon salt, and pinch white pepper, and cook, stirring, until the watercress is wilted and tender, 2 to 3 minutes. Remove from the heat and cover to keep warm.


For the salsa verde, combine parsley, cilantro, garlic, shallots, lemon juice, lime juice, and sherry vinegar in a food processor or mini-chop. Drizzle in the oil to reach desired consistency. Season with salt and pepper.

Grilled Korean-Style Skirt Steak

Ingredients
1 3/4 to 2 pounds skirt steak, trimmed and cut crosswise into 4-inch pieces
3 tablespoons sesame seeds
4 cloves garlic, smashed
1 cup cola
1/4 cup soy sauce
1/4 cup packed dark brown sugar
1/4 cup toasted sesame oil
Kosher salt and freshly ground pepper
1 large white onion, cut into 2-inch-thick wedges
2 to 3 banana or Cubanelle peppers
Directions

 Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.

Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak and onion wedges, turning to coat. Cover and refrigerate 4 hours or overnight.

Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.

Photograph by Tina Rupp

Korean-Style Marinated Skirt Steak with Grilled Scallions and Warm Tortillas

Ingredients
1 tablespoon sugar
3 tablespoons soy sauce
1 tablespoon sake
4 large cloves garlic, finely chopped
3 scallions, white part only, minced
2 teaspoons finely chopped ginger
2 teaspoons toasted sesame oil
1 pound skirt steak, trimmed and cut into 4 portions
1 tablespoon vegetable oil
Salt and freshly ground pepper


Directions

 Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a mediumsize flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for mediumrare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain


Serves: 4 (does not include tortillas); Calories: 242; Total Fat: 13 grams; Saturated Fat: 4 grams; Protein: 25 grams; Total carbohydrates: 4 grams; Sugar: 3 grams; Fiber: 0 grams; Cholesterol: 74 milligrams; Sodium: 572 milligrams

Asian Turkey Burgers

Ingredients
1/4 cup bulgur wheat
1/2 cup boiling water
1/4 cup rice wine vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/4 seedless cucumber, sliced 1/8-inch thick, 1 cup
1/4 small red onion, thinly sliced
1/4 cup plain low-fat yogurt
1 teaspoon chili garlic sauce
12 ounces lean ground turkey
2 tablespoons hoisin sauce
2 scallions, chopped
1 teaspoon grated ginger
1 clove garlic, grated
2 tablespoons chopped cilantro, plus 1/4 cup whole leaves
2 teaspoons vegetable oil
4 whole wheat hamburger rolls

 Put the bulgur in a medium bowl and add the boiling water. Cover with plastic wrap and let stand until the bulgur is tender, 45 minutes to 1 hour.
Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes.
In a separate small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside.
Drain the bulgur and put into a large bowl. Add the turkey, hoisin, scallions, ginger, garlic and chopped cilantro and mix until just combined. Form into 4 equal sized patties.
Heat a large nonstick skillet over medium heat until very hot. Lightly brush both sides of each patty with oil and place in the skillet. Cook, turning once, until just cooked through, 3 to 4 minutes per side.
Drain the pickled vegetables and toss with the whole cilantro. Spread some spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some pickles.



Calories 186; Total Fat 4 g (Sat Fat 0.4g, Mono Fat 0.7g, Poly Fat 1.5g) ; Protein 18g; Carb 23g; Fiber 3g; Cholesterol 23mg; Sodium 421mg

Roman-Style Chicken

Ingredients
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Directions

 Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Per serving: Calories: 266; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 28 grams; Total carbohydrates: 8 grams; Sugar: 4 grams; Fiber 1.5 grams; Cholesterol: 76 milligrams; Sodium: 1,307 milligrams

Southern Fried Chicken

Ingredients
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil



Directions

 In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder