Spicy Turkey Stoup

Paleo-friendly, in other words, Gluten-free, wheat-free, dairy-free, high protein goodness.

I’m calling this one a “stoup” because it’s a combination of a soup and stew.  The recipe makes enough for 2 people to enjoy, and even some leftovers for the next day.  Bonus!

Ingredients:

• 1 lb turkey breast, diced
• 2 Tbsp. Coconut oil
• 1/2 tsp. Pink Himalayan Sea Salt
• pinch of fresh ground pepper
• 1/2 tsp. chilli powder
• 6 cloves garlic, minced
• 1 medium onion, diced
• 8-10 button mushrooms, sliced
• 2 red bell peppers
• 1 Tbsp. red Thai curry paste

• 1 tsp. Bragg soy sauce

• 1 can (400mL) reduced fat coconut milk

Directions:

1. Marinate the turnkey in 1 Tbsp. coconut oil, salt, pepper, chilli and garlic for about 1 hour, in the fridge.
2. Heat a wok to medium-high heat.  When the pan is hot, add the rest of the coconut oil and sauté the onions until translucent.  Add the chicken and marinade to the onions.  Continue to cook for about 10 minutes.
3. Once the turkey is browned, add the mushrooms, red peppers, soy sauce and red curry paste and continue to cook until the peppers are al dente.
4. Add the coconut milk and stir.  Cook for another 5 – 10 minutes, or until the turkey is completely tender. 
5. Enjoy over rice or pasta (if not following a Paleo lifestyle). 

Pesto Turkey Burger

Before I talk about these amazing Burgers… I wanted to let everyone know that you can now find me on Facebook and on Twitter.  Actually, I’ve been on Twitter all along, but I finally got around to inserting the links on my webpage.  Click on the Facebook or the Twitter widgets and you’ll be on your way.  But don’t forget to post comments or send me emails through my blog either.  I will be on both!

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OK!!!  In the mood for a burger but want to stray away from the ordinary beef burger?  I know that I love options and when I took out a package of ground turkey, I knew I had to make burgers. 

What I love about Turkey Burgers is that they are juicy, tender and flavourful.  And definitely not boring. 

Ingredients (this will make about 6 patties)

• package of ground turkey
• 1/2 onion, finely chopped
• 2 Tbsp. Worcestershire Sauce
• 1/2 cup fresh bread crumbs
• 1/2 teaspoon salt
• 1 free-range egg

Combine all of the ingredients in a bowl.  Use your hands to gently mix the ingredients together.  I find this part very therapeutic .  Just make sure you don’t over mix it. 

Next, divide the mixture into 6 equally sized patties. 

Preheat your BBQ to medium heat.  Don’t forget to grease the grates so that the patties don’t stick when they go on the grill. 

You will want to grill the burgers on one side until they are brown, then flip them over.  It took about 5 minutes per side.  Just before they were done, I added a couple slices of my favourite cheese and melted it.  I also noticed that these patties shrunk a little bit, but thickened as they cooked.

Serve the burgers with whatever toppings and condiments that your heart desires. 

I served mine with one Tbsp. of pesto, 1/4 apple, spinach and a bit of mayonnaise (which exploded all over my burger as I opened the lid of the squeeze-bottle). 

Hope you enjoy your burgers! 

Question:  What is your favourite meal to BBQ during the summer ? Do you BBQ all year round?

Back soon

Bea

xoxo

Some yummy eats

It seems like the month of May is just flying by.  And just under 6 weeks to go before the 2010-2011 school year comes to an end.  I’m looking forward to the summer…spending my days at the beach, biking, hiking, sleeping in, camping and of course lots of walks with the dog.  Until then though, it’s crunch time… track and field, field trips, report cards…ahh..it never ends. 

And what about those Canucks?  I can’t believe we are still in it.  If you haven’t been following the hockey playoffs, our team has made it to the Western Conference Finals.  It’s Canucks vs. San Jose Sharks… and we won game #1.  Only 3 more to go…   I predict Canucks to win this series in 6 games.  One can only hope, right?

On to food.  Not too much description, so I will just show the pictures.  I have been so so busy these days that sadly I did not have the time to be taking pictures during the cooking process.  Plus the camera is out of batteries, so I’ve been pulling out the blackberry to do the job. 

Hope everyone is having a great start to their spring.  Enjoy

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I have made this one before…my Cream of Parsnip Soup with a drizzle of White Truffle oil.  Not on picture is a couple of slices of Toasted Rosemary Baguette and some Earth Balance Butter.

Moose Burgers with brie cheese, truffle drizzled grilled asparagus and fire-roasted bell pepper.

Yummy Turkey Burgers with melted Brie Cheese, spinach, sautéed onions and mushrooms and apple…and of course tender grilled asparagus.

Made on the BBQ…. spinach, a couple slices of Hornby Island Red Pepper Vegetarian Paté, an egg and some brie cheese.  This paté stuff is awesome…it’s vegan, soy-free and dairy-free. 

My power went out the other night, so I made this meal entirely on my BBQ.  In the veggie mix are onions, garlic, orange pepper, red baby potatoes and brussel sprouts.  The salmon fillet was marinated with the West Coast Salmon Rub from the lady behind the Metropolitan Chef.  I highly recommend you pick up some of their rubs.. I've tried most and they are all amazing.

I BBQ some Pork Tenderloin and served it with leftover veggies from the Salmon meal. 

Hope you enjoyed the show…be back soon I hope

Love Bea

xoxo