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Рецепт Can I Get the Recipe? Week 15, Vol I - Oct 10, 2009
by Cari Snell

Dinners this Week:

Stuffed Turkey Legs with Roasted Broccoli and Thyme Carrots

Left Over Turkey Pilaf with Asparagus

Ginger Salmon Cakes with Soba Noodles and Peas

Lamb Burgers in a Pita with Yam Fries and Corn on the Cob

Restaurant Recipe Feature:

Pasta in a Lemon Cream Sauce with Fresh Basil and Tomatoes

Dessert of the Week:

Pumpkin Cheesecake

Snack of the Week:

Yummy 9 Grain Granola Bar

NOTE: All recipes this week except for our restaurant recipe feature are from Cari of Cari Cooks

Dinner One: Stuffed Turkey Legs with Roasted Broccoli and Thyme Carrots

Prep Time: 20 min./Total Time: 90 min. Serves 4.

Can I Get the Recipe Tip: When purchasing turkey legs, ask the butcher to de-bone them for you. *Make sure to cook an extra turkey leg (with no stuffing) if you are choosing to cook the Left over Turkey Pilaf the next night.

Ingredients - Stuffed Turkey Legs:

2 (or 3*) large whole turkey legs (including thigh), de-boned

1 tablespoon olive oil

8 small links breakfast sausage, casings removed

½ onion, diced fine

2 cloves garlic, minced

2 celery stalks, diced fine

1/3 cup melted butter

5 cups soft bread, cubed

1 teaspoon each of dried rosemary, parsley and thyme

1/2 teaspoon salt

1/4 teaspoon pepper

Ingredients - Vegetables:

1 large crown broccoli, cut into bite sized pieces

2 tablespoons olive oil

2 cloves garlic, minced

salt and pepper

½ cup grated parmesan cheese

6 carrots, sliced

2 sprigs thyme

1 tablespoon butter

Directions:

Preheat oven to 375 degrees F.

In a large skillet, brown sausage over medium high heat, breaking it up with a wooden spoon as it cooks. Remove the sausage and drain on paper towels. Add butter to the skillet. Sauté onions, garlic and celery until translucent, about 2 minutes. Stir in 1 cup of the bread cubes. Pour contents of pan into a large bowl and add remaining bread cubes, herbs, salt and pepper. Mix well.

Open up the turkey legs flat, skin side down. Place about ½ cup of stuffing on each leg then roll and tie securely with kitchen string. Place remaining stuffing in a casserole dish and cover with foil.

Heat olive oil in a large oven proof skillet over high heat. Sear turkey legs until browned all over. Transfer to oven and roast about 45 minutes until cooked through (internal temperature at 180 degrees F.) Cover with foil and let rest 5 minutes before slicing into sections.

Put stuffing into oven for last 30 minutes of turkey cook time. Toss broccoli with the olive oil, garlic, salt and pepper. Place in a casserole dish, and bake 20 minutes, stirring once. Sprinkle broccoli with parmesan cheese once removed from the oven. Steam carrots until tender crisp, near the last 3 - 4 minutes of cooking. Toss carrots with butter and sprigs of thyme. Serve with sliced turkey legs, extra stuffing and roasted broccoli.

Dinner Two: Left Over Rice Turkey Pilaf with Asparagus

Prep Time: 15 min./ Total Time: 45 min. Serves 4.

Can I Get the Recipe Tip: If you don’t have any left over turkey, you can use cooked chicken breast instead. *Omit meat and sauté cube firm tofu with asparagus to add to the pilaf for a vegetarian option.

Ingredients:

2 tablespoons olive oil, divided

1 small onion, minced

1 clove garlic, minced

1 cup dried cranberries

½ teaspoon dried rosemary

½ teaspoon dried thyme

¼ teaspoon dried sage

1 cup rice

1 – 2 cups chicken stock*

1 pound asparagus, trimmed and cut into 1 inch pieces

1 to 1 ½ pounds left over cooked turkey

salt and pepper to taste

Directions:

In a large stockpot, heat 1 tablespoon of the olive oil over medium high heat. Add onions and garlic and sauté until translucent.

Add in cranberries and dried herbs. Stir well. Add rice and stir again until rice grains are coated with the oil.

*Add in chicken stock. How much will depend on the type of rice you used. Check the package for the liquid to rice ratio. Stir then increase heat to bring to a boil. Once boiling, reduce heat to a simmer and cook until all the liquid is absorbed, about 20 - 30 minutes, depending on rice used.

While rice is cooking, heat the remaining olive oil in a sauté pan over medium heat. Cook asparagus, 3 - 4 minutes, until tender crisp. Remove from heat.

Fold in left over turkey and asparagus. Heat through. Season to taste with salt and pepper and serve.

Dinner Three: Ginger Salmon Cakes with Soba Noodles and Peas

Prep Time: 15 min./Total Time: 30 min. Serves 4.

Can I Get the Recipe Tip: If fresh salmon is not available, frozen salmon will work in a pinch. Frozen salmon is best thawed in the fridge but it you are in a rush, run it in under cold water in it’s packaging for about 10 minutes.

Ingredients - Salmon Cakes:2 tablespoons ginger, coarsely chopped

2 green onions, coarsely chopped

1 lb fresh, wild salmon fillet, skin and pin bones removed and cut into pieces

1 teaspoon cornstarch

1 egg white

pinch of salt

1 teaspoon fish sauce

1 tablespoon canola oil

1 tablespoon sesame seeds, toasted

Ingredients - Noodles:

1 (360 gram) package soba noodles

1 tablespoon olive oil

2 cups frozen peas, thawed and drained

1 teaspoon garlic powder

For Serving:

Soy sauce

Lemon wedges

Hot pepper sauce or chili sauce

Directions:

Place ginger and onion in a food processor and process until finely chopped, stopping once or twice to scrape down. Sprinkle salmon pieces with cornstarch. Add fish, egg white, a pinch of salt and the fish sauce to processor. Process using quick pulses till the fish is the consistency of hamburger meat. Do not over process!

Form salmon into 8 equal patties about 1/2 inch thick. (Wet your hands slightly to help from the mixture sticking). Transfer to plate, cover with wrap and refrigerate 5 - 10 minutes.

While salmon is cooling, boil water for the soba noodles. Cook until just al dente.

Put a large non stick frying pan over medium heat then add the oil. Once hot, add 2 cakes and cook until golden, about 3 minutes per side. They should be slightly springy to the touch. Add more oil if needed after each batch. Keep cooking cakes, removing batches as they are done and placing on a plate. Keep warm by covering with foil.

When last cakes are being cooked, put another frying pan on medium heat. Add oil. Once hot, add peas and cook for 1 minute. Add soba noodles and garlic powder. Toss well.

Transfer noodles to serving plates, add salmon cakes on top and sprinkle with sesame seeds. Serve with soy sauce, hot sauce and lemon wedges.

Dinner Four:Lamb Burgers in a Pita with Yam Fries and Corn on the Cob

Prep Time: 20 min / Total Time: 60 min. Serves 4.

Can I Get the Recipe Tip: Buy store bought tzatziki to cut down your prep time. *Omit lamb and use veggie ground round or bite sized pieces of halibut or cod to make this a vegetarian meal.

Ingredients- Burger Mix:

1 pound (450 grams) ground lamb

2 cloves garlic, minced

1/2 tablespoon dried rosemary, crushed

1 teaspoon oregano 1/2 teaspoon salt

1/4 teaspoon pepper 1 tablespoon vegetable oil (for pan)

Ingredients- Vegetables and Toppings:

4 small yams, cut into large wedges 2 tablespoons vegetable oil

4 cobs of corn

2 tablespoons butter

2 large pitas, sliced in half

handful of lettuce (for topping)

1 Roma tomato, diced (for topping)

1/2 cucumber, sliced thin (for topping)

1/2 cup crumbled feta (for topping)

Ingredients- Tzatziki:

1/2 cup yogurt

1/4 cup grated cucumber

salt and pepper

Directions:

Preheat oven to 400 degrees F.

Toss yams with vegetable oil. Spread fries out on a baking sheet. Sprinkle with salt and pepper. Place in oven to bake for 40 minutes, flipping once after 20 minutes.

While yams are cooking, prep burgers. Combine all burger ingredients (except oil) in a bowl. Form into 4 patties. Set aside.Prepare tzatziki by combining yogurt, grated cucumber, salt and pepper. Set aside.

Place corn in a large pot of water and set to boil. (Corn takes only 2 - 3 minutes to cook once water is boiling.) Drain, add butter to the pot, then set aside.

Heat vegetable oil in a large pan over medium heat. Fry patties, about 4 minutes per side, for medium. Place burgers in halved pitas and top each with lettuce, tomatoes, cucumber and tzatziki. Serve burgers with yam fries and warm corn on the cob.

Restaurant Recipe Feature:

Pasta in a Lemon Cream Sauce with Fresh Basil and Tomatoes

Prep Time: 15 min/Total Time: 30 min. Serves 4.

Can I Get the Recipe Tip: Use fresh pasta in this recipe to cut your cooking time down even more.

Ingredients:

¾ pounds (375 grams) pasta ½ cup (1 medium onion), caramelized

10 brown mushrooms, quartered

3 Roma tomatoes, sliced

¾ cup chicken stock, divided

juice of 1 lemon (to yield 40ml)

½ cup whipping cream

5 basil leaves, julienne salt and pepper to taste

½ cup asiago cheese, grated

Directions:

Pre-cook pasta in salted boiling water for about half the required time to be fully cooked (it should still be hard.) Chill immediately immersing under cold water.

In a medium saucepan sauté onions in butter until caramelized. Add mushrooms and sauté until mushrooms are slightly tender, about 2 – 3 minutes. Add tomato slices and continue to cook 1 minute.Deglaze pan with half of the chicken stock and lemon juice. Bring to a boil and add cream and basil. Reduce by one third; then add partially cooked pasta and remainder of the chicken stock. Add a large pinch of salt and pepper. Continue to cook until the sauce is reduced so that it covers the pasta rather than soaking it.

To check for doneness, cover the back of a spoon with the sauce, then lightly blow on it. The sauce is perfect when you get a rose like hue on the spoon.

Serve in a pasta bowl and sprinkle with asiago cheese.

Dessert of the Week:Pumpkin Cheesecake with Whipped Cream, Maple Syrup and Pecans

Prep Time: 20 min. / Total Time: 240 min.. Serves 8.

Can I Get the Recipe Tip: Reduce the amount of eggs to 2 if you desire a thicker, denser cake. Buy graham crackers already crushed to speed up prep time.

Ingredients – Pie Crust:

Directions:

Preheat oven to 350 degrees F.

Mix graham cracker crumbs and sugar together. Add melted butter and mix well. Press into a 9 inch spring form pan. Set aside.

In a large bowl, cream cheese with pumpkin, sugar, vanilla and spices until well blended. Fold in eggs with a spatula and mix until just blended.

Pour mixture into pan and cook until center is almost set, about 45 minutes. Cool then place in fridge for 3 hours or overnight. Top with whipped cream, a drizzle of maple syrup and a few pecans.

Snack of the Week: Yummy 9 Grain Granola Bar

Prep Time: 10 min. / Total Time: 20 min. Makes 24 small/12 large bars.

Can I Get the Recipe Tip: To avoid sticking, wet your hands slightly before pressing down the mix into the pan. You can play around with this recipe picking and choosing the ingredients of your choice.

Ingredients:

2 1/2 cups 9 Grain Cereal

2 cups puffed rice cereal

1 cup unsweetened coconut

1 cup pecans (or almonds, walnuts, peanuts, etc, whatever you like)

1 cup dried fruits, chopped small

1 cup pumpkin seeds (or sunflower)

1/2 cup butter

1/2 cup honey

1 cup brown sugar

Directions:

Grease a 9" x 13" pan and set aside.

Combine all dry ingredients in a medium bowl then set aside.

Put butter, honey and brown sugar in a large pot and cook over medium heat, stirring constantly, until bubbling.

Add dry ingredients, stir well, and continue to cook until a light golden brown, about 6 - 7 minutes.

Pour into pan and press very hard. Let cool completely then place in fridge to chill. Cut into equal size bars.

Loved one of this weeks recipes or can't wait to try one? Let us know and add your comments below!