Burgers, Burgers, and More Burgers!

I. Love. Burgers.  Often times when eating healthy, people tend to shy away from them.  Look no further!  Below are two of Martha Stewart's burger recipes (one salmon, one turkey) that I have adjusted and made many, many times.  These burgers are great on a bun, or my favorite, simply on their own.  I especially find the salmon burgers to be a genius idea.  It is a great, new way to eat salmon.  Both of the burgers below are just as good the next day.  I know everyone has a burger recipe, but the below will be instant hits in your house.  

Salmon Burgers . . .

Ingredients

• Nonstick vegetable cooking spray
• 1/2 cup chopped scallions, white and green parts only
• 1/4 cup freshly squeezed lemon juice
• 1 pound skinless wild salmon fillets, bones removed, cut into 1-inch pieces
• 1 large egg, lightly beaten
• 2 tablespoons chopped fresh dill
• 1 tablespoon of nonfat, plain yogurt
• 1/3 cup of panko bread crumbs
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 4 English muffins, toasted (optional)
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Directions

1. Pre-heat Broiler.
2. Place salmon, scallion, egg, bread crumbs, lemon juice, dill and yogurt in a bowl and mix well, making sure to incorporate all of the ingredients.
3. Spray a cooking sheet and form salmon mixture into patties.
4. Broil 7-10 minutes, but watch carefully after 7 minutes, to make sure they don't get too crispy.  Burgers should be cooked through and golden brown.  
5. Many times I serve these without a bun.  They are great with sliced avocado and on a bed of arugula.  Often times I make a simple dipping sauce: a few tbs. of nonfat plain yogurt, juice and zest of one lemon, 1 tablespoon of capers (chopped), tablespoon of dill (chopped), salt/pepper to taste.  Taste the sauce as you make it and adjust accordingly.

Favorite Turkey Burger . . .

Ingredients

Serves 4

• 1 1/2 pounds ground turkey (93 percent lean)
• 1/2 cup finely grated Gruyere cheese or any favorite cheese
• 4 scallions, thinly sliced
• 1/4 cup dried breadcrumbs
• 1/4 cup Dijon mustard
• 1 garlic clove, minced
• Coarse salt and ground pepper

Directions

1. Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Gently form mixture into four 1-inch-thick patties.
2. Lightly oil grill, grill pan, or place them on a baking sheet to broil. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.
3. Again, I mostly make these burgers minus the bun.  Add hummus/avocado smash and a lightly dressed salad.

Valentine's Day = Chocolate Souffle

Last Valentine's day my husband accidentally ate our English Bulldog's Valentine treats thinking they were a special gift just for him.  This year, I decided to make Brian his very own dessert.  

I have always wanted to make a souffle, but was just too intimidated to do it.  Claire Robinson on the Food Network made one this week and inspired me to get cooking.  I made one big souffle, but would probably make individual ones next time.  I had a hard time determining when it was done and I think making smaller portions would streamline the cooking process.  I topped it with some cinnamon whipped cream.  It is so impressive, you almost want to host a dinner party for the souffle's 30 second coming out party!

Ingredients

• 2 tablespoons butter, plus more for coating ramekins
• 1/4 cup granulated sugar, plus more for coating ramekins
• 8 ounces good quality dark chocolate, chopped
• 7 eggs, separated
• Pinch salt
• dash of vanilla
• Melted vanilla bean ice cream or cinnamon whipped cream, for serving

Directions

Preheat the oven to 350 degrees F.

Butter 6 ramekins or 1 large souffle dish and coat with granulated sugar, tapping the side of the ramekins while upside down to remove any excess sugar. Heat the chocolate and butter in a glass bowl over simmering water in a double boiler, until blended, stirring occasionally. When blended, remove the bowl from the double boiler.

Using a hand mixer, beat the egg whites with a pinch of salt in a mixing bowl until soft peaks form. Add the 1/3 cup granulated sugar gradually, beating constantly until stiff peaks form. In a small bowl, whisk the egg yolks until slightly paler in color. Add the whisked egg yolks to the melted chocolate mixture, add the vanilla and then fold in the egg whites. (Now here is where it can get tricky.  You don't want to overwork the egg whites, but make sure all of the whites are incorporated.)

Spoon or pipe the chocolate mixture into the prepared ramekins and arrange them on a baking sheet. Carefully put them in the middle of the oven and bake until the souffles are risen and cooked, about 18 to 25 minutes Remove the souffles from the oven and serve immediately with melted vanilla bean ice cream, in a pitcher, to be poured over the souffles. Enjoy!

Other serving suggestions: lightly sweetened whipped cream or a dusting of powdered sugar or cocoa powder.

Cook's Note: To help the souffles rise evenly, run the tip of your thumb around the inside edge of the ramekins before baking.

Mid-Week-Pick-Me-Up: Creamy Smoked Turkey and Wild-Rice Soup!

It's Tuesday, and well, it's a perfect night for an easy soup.  I try to make a soup each week, a) because they are fairly healthy if you pick the right one and b) because they make great work lunches and leftovers.  I have been searching for a new soup recipe to add to my old stand-bys and COOKING LIGHT had just the right one.  I made a few changes:  I decided to use canadian bacon in place of the smoked turkey, but the key is, use anything smoked.  It adds so much to the flavor.  I also couldn't find regular wild rice, so I bought a box of the quick cooking wild rice and it cut the cooking time by about 45 minutes!  If you have a box of quick cooking rice, you really don't need to simmer for an hour or so, just cook until the rice is done.  Also, I didn't have sherry on hand, but I did have white wine, and added that instead.  Lesson here is: don't shy away from recipes because you may not have certain ingredients.  Improvise!  This really was one of the best soups I have made at home.

Creamy Smoked Turkey and Wild-Rice Soup from COOKING LIGHT

Ingredients

• 2  teaspoons  butter or stick margarine
• 1  cup  chopped carrot
• 1  cup  chopped onion
• 1  cup  chopped green onions
• 1  teaspoon  chopped fresh or 1/4 teaspoon dried rosemary
• 1/4  teaspoon  black pepper
• 3  garlic cloves, minced
• 2  (16-ounce) cans fat-free, less-sodium chicken broth
• 1 1/2  cups  chopped smoked turkey breast  or Canadian Bacon (1/2 pound)
• 1  cup  uncooked wild rice or a box of quick wild rice
• 1/3  cup  all-purpose flour
• 2 3/4  cups  2% reduced-fat milk
• 2  tablespoons  dry sherry or white wine
• 1/2  teaspoon  salt

Preparation

Melt the butter in a Dutch oven over medium-high heat. Add chopped turkey or canadian bacon and let brown.  Add carrot and next 5 ingredients (carrot through garlic). Sauté 8 minutes or until browned. If your wild rice box comes with a seasoning packet like mine does, add the packet now and combine.  Stir in broth, scraping pan to loosen browned bits. Next, stir and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender (or shorter if you have quick cooking rice.)

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt.