This may become my new TBT; except it is not Thursday but that sounds so much better than TBS. Oh wait is TBS even around anymore? Okay so this is the NEW TBS, “Turkey Burger Saturday.” And no, the is none for Uncle Jon; I don’t even have an uncle named Jon. This is all for me. Fat Boi!
Confession: I love turkey burgers. I prefer them to beef burgers. The only burger I prefer more would be a nice bison burger (seriously, if you have not tried it, get into it!). Turkey burgers are so versatile. I mean you can do a curried turkey burger, a smokey one, a BBQ flavored one, a really grassy herby one, a Greek flavored one (So amazingly good), a Chinese take-out inspired one, a Thai one, a Soul Food inspired one, Italian, Caribbean; hell, you can do a transnational turkey burger with Caribbean seasoning, Italian or French bread, and a pan-Asian relish. Oh my mouth has just flooded. Let me gather myself.
Okay. So tonight I went for a BBQ inspired one, but with no BBQ sauce (gotta watch the sugar) and little salt. To do this and keep flavor the key is simple, moderate your sugar (I did this by making a relish with apples the hope is the sweetness of the apples will play off the smokiness of the BBQ grill seasoning giving me a BBQ taste) and when decreasing your salt, INCREASE your salt-free spices (check your blends to make sure they are salt free; better yet, go to you local market, get friendly with the spice shop people and by our spices individually. You can make your own blends which will be far superior to store bought ones because you are making it according to your taste buds). This is all i then did:
Oh my sides b/c we can’t (and shouldn’t) live on meat alone. The Sweet Potatoes. I followed the recipe of crush (but I added some cumin seeds). My relish: I just chopped up some stuff in my fridge (apples, celery, some peppers) used a teaspoon of hot chili sauce, a splash of lime juice, a little honey. and that it. That is my dinner.
Well this is my dinner:
update: I am so full and it was gooooood
greek yogurt, peaches, strawberries, and blackberries
So as people know, I currently stay with my parents (long tragic story) and that means, though they often leave me alone, I cannot ignore when one of them is sick. Well my mom, who is one of my dearest friends, has been sick battling the flu; everyone recommends chicken noodle soup but I hate CNS. It is too salty, too brothy, the noodles too thin, just in general it reminds me of liquified snot. So, I decided instead to make chicken ‘n dumplings.It is a little time consuming (about 1.5-2 hours sart to finish) but so worth it. Here is how (and it has pictures!).
What you need (to do):
Okay, place a cast iron pot on the stove and heat, place in a scant amount of butter or olive oil . Take half the chicken and dredge in flour. Place it in the cast ion pot. you are only browning it, not really cooking it. repat with the undreadged chicken. Remove browned chicken and toss in some water (only a little) to deglaze the pan. Now toss in the chunked veggies. After a minute or two or three place the chicken back in. Then cover with chicken stock (you can use homemade or, since this is the real world and we have busy lives, cheat and use low sodium broth or stock), a glass of wine (a white one you like) and water. bring to a simmer-boil, cover and walk away for like an hour:
Now after an hour, pour pot contents into a colander that is sitting in a bowl. return the liquid to the pot, drop in the diced carrots, onion, and celery; bring back to a low boil. Meanwhile de-skin and debone the chicken (note: once you de-bone the chicken, if you want to add a little more salt and pepper to the meat, now is the time). Place meat into the pot. Now it is dumpling time!
Now I used an altered version of my friend Joe’s recipe
So I used:
in a bowl combine the first five ingredients. LIGHTLY combine. dump out onto floured counter. push together, flatten. Dot with butter. Fold the dough over itself, much like you are about to make puff pastry. Role the dough out till it is thin. SUPER THIN. then cut into desired shapes. carefully drop dumplings into the pot. Do not stir. Cover the pot again and allow the dumplings to cook/steam for about 15 minutes.
Now after 15 minutes, check, stir, and serve! I served mine in a bowl (of course!) but I also placed a roasted chicken chicken wing in each bowl (I had roasted chicken wings wich were marinated with my thighs), and garnished with parsley. All you gotta do is enjoy!
Simple, country goodness; best flat.