martha stewart Quinoa-Turkey Patties

• Quinoa-Turkey Patties

Quinoa-and-Turkey Patties in Pita with Tahini Sauce

 

Per serving: 338 calories, 9 g fat, 39 mg cholesterol, 44 g carbs, 498 mg sodium, 21 g protein, 5 g fiber

Annual Recipes 2005

• Yield Serves 6

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Ingredients

• 1 cup white quinoa
• 1 garlic clove
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 12 ounces ground dark-meat turkey
• 1/4 teaspoon plus 1 pinch ground allspice
• 1/2 teaspoon plus 1 pinch ground cumin
• Pinch of crushed red-pepper flakes (optional)
• 2 tablespoons chopped fresh mint
• 2 scallions, finely chopped
• 3/4 teaspoon coarse salt
• Vegetable-oil cooking spray
• 6 lettuce leaves, torn into large pieces
• 1 English (hothouse) cucumber (10 ounces), thinly sliced into rounds
• 1 small red onion, cut into thin half-moons
• 6 pita breads

Directions

1. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
2. Meanwhile, process garlic, tahini, lemon juice, and 1/4 cup cold water in a food processor until smooth. If necessary, thin with water until pourable. Transfer dressing to a small bowl; cover. Refrigerate until ready to use.
3. Put turkey, spices, mint, scallions, and salt in a clean bowl of the food processor; pulse until a smooth paste forms. Add quinoa; process until mixture clumps around the blade, about 2 minutes. Transfer to a bowl. With dampened hands, roll about 2 tablespoons quinoa mixture into a ball; flatten slightly, and set aside on a plate. Repeat with remaining mixture to make 24 patties total.
4. Heat a dry large cast-iron skillet or grill pan over medium heat until hot. Working in batches, lightly coat both sides of patties with cooking spray. Cook patties in skillet, turning once, until cooked through, about 8 minutes per side. Transfer patties to a clean plate, and loosely cover with foil to keep warm.
5. Divide lettuce, cucumber, and red onion among pita breads; top each with 4 quinoa patties. Drizzle each sandwich with 1 tablespoon plus 1 teaspoon tahini dressing, and fold pitas over filling.

Variations

To make this recipe as seen on "The Martha Stewart Show," use neutral-tasting oil, such as canola or safflower, instead of cooking spray. Drizzle finished sandwiches with tahini (sesame seed paste) mixture described in step 2.

 

Entree Recipe: Quinoa-Turkey Patties in Pita with Tahini

Recipe from 'Power Foods' by the editors of Whole Living Magazine
Clarkson Potter 2010

Quinoa-Turkey Patties in Pita with Tahini

Serves 6

This is also delicious served with tzatziki, or mint chutney and Greek yogurt.

Tahini sauce:

1 garlic clove
¼ cup tahini
¼ cup fresh lemon juice
¼ cup water

Patties:

2 cups water, or more
1 cup quinoa, rinsed and drained
12 ounces ground turkey
¼ teaspoon plus 1 pinch ground allspice
½ teaspoon plus 1 pinch ground cumin
Pinch crushed red pepper flakes
2 tablespoons finely chopped fresh mint
2 scallions, finely chopped
Coarse salt
2 teaspoons canola or safflower oil, or more
6 lettuce leaves
1 English cucumber
1 small red onion, halved and thinly sliced
6 pita breads

1. In a food processor, process tahini sauce ingredients until smooth. Chill.

2. Bring 2 cups water to a boil in a saucepan. Add quinoa. Stir once, cover and reduce heat. Simmer until tender, but still chewy, about 15 minutes. Fluff with a fork; let cool.
3. In a clean food processor, pulse turkey, spices, mint, scallions and ¾ teaspoon salt to a smooth paste. Add quinoa; process until mixture comes together around the blade. Roll into 24 balls; flatten slightly to form patties.
4. Heat oil in a large skillet. Working in batches, fry patties until cooked through. 


5. Divide lettuce, cucumber and onion evenly among pita breads. Top each with 4 quinoa patties, drizzle with about 1 tablespoon tahini dressing. Fold pitas over filling and serve.

-- "Power Foods" by the editors of Whole Living Magazine (Clarkson Potter, 384 pp., $24.99)

Per serving: 434 calories, 9 g fat (2.1 g saturated), 32.5 mg cholesterol, 60 g carbohydrates, 23 g protein, 380 mg sodium, 5 g fiber.

Roasted Cauliflower 

 

Whole Living, November 2010

• Yield Serves 4

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Ingredients

• 1 head cauliflower, cut crosswise into 1/2-inch-thick slices
• 2 teaspoons extra-virgin olive oil
• Kosher salt and ground pepper

Directions

1. Preheat oven to 450 degrees. Arrange cauliflower slices on a rimmed baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until golden brown on top, about 15 minutes. Flip and continue cooking until tender, about 10 minutes more. Serve immediately.
   

 

 

 

 

Spicy Cauliflower

 

Everyday cauliflower gets a flavorful kick from cumin and mustard seeds, ginger, garlic, and chiles. Cooked chickpeas add 3 grams of protein per serving.

Body+Soul, April 2010

Ingredients

• 3 tablespoons grapeseed oil
• 3/4 teaspoon whole cumin seeds
• 1 1/2 teaspoons whole mustard seeds
• 1 large onion, thinly sliced (about 3 cups)
• 1/4 cup finely shredded, peeled ginger
• 5 cloves garlic, very thinly sliced
• 1 1/2 teaspoons kosher salt
• 1 medium head cauliflower (about 2 pounds), cut into large florets
• 3/4 cup water
• 1 cup cooked chickpeas
• 1-2 small red chiles, thinly sliced, seeds removed for less heat

Directions

1. Heat 1 tablespoon of the oil over high
   heat in a large skillet. Add spices and cook
   until fragrant and golden, 30 seconds to
   1 minute. Stir in the onion, 3 tablespoons
   ginger, 3 tablespoons garlic, and 3/4 teaspoon
   salt. Cook until onions are tender
   and golden at the edges, 4 to 6 minutes.
   Remove from pan and set aside.
   
2. Wash and dry pan and return to medium-high
   heat. Add 1 tablespoon oil; heat until
   shimmering. Add half the cauliflower and
   brown on one side, 3 to 5 minutes. Remove
   from pan, and repeat with remaining oil,
   cauliflower, ginger, and garlic.
   
3. Combine batches of cauliflower in pan.
   Add water and remaining salt. Bring to a
   simmer, cover, and cook until tender, 5 to 7
   minutes. Stir in chickpeas and chiles; cook
   uncovered until chickpeas are heated
   through and liquid is gone, about 3 minutes.
   
4. Stir in onions and serve.
   

Eggplant Po’ Boy Hoagie

Makes2 sandwiches

• Active time:45 min
• Start to finish:1 1/4 hr

August 2009

Eggplant is the unexpected star of this mouthwatering sandwich, a marriage of two New Orleans classics—the po’ boy and the muffuletta. It’s battered, fried, and piled high with a cool, crunchy relish of olives, fresh vegetables, and pickled eggplant. (Editors’ note: This recipe is solely the creation of Kay Chun and has not been formally tested by the test kitchen.)

Watch the Test Kitchen Challenge video that features this recipe.

• 2 (3/4-lb) eggplants (try graffiti eggplant, which is beautiful and has great texture)
• 5 teaspoons kosher salt, divided
• 1/2 cup distilled white vinegar
• 1/4 cup water
• 2 garlic cloves, smashed
• 1 teaspoon black peppercorns
• 1 small fresh jalapeño, halved
• 1 teaspoon sugar
• 1/4 cup chopped pitted black olives
• 1/4 cup chopped pitted green olives
• 1/4 cup chopped seedless cucumber
• 1/2 cup chopped tomato
• 1/4 cup chopped radishes
• 1/2 cup torn basil leaves
• 2 tablespoons extra-virgin olive oil
• 2 large eggs, lightly beaten
• 1 1/2 cups plain fine dry bread crumbs
• 1/4 cup vegetable oil, divided
• 2 (6-inch) hoagie rolls, split and toasted

• Accompaniments:

  mayonnaise (optional); shredded iceberg lettuce

• Cut 1 eggplant into 1/4-inch pieces and toss with 3 tsp kosher salt in a sieve set over a bowl. Let stand 30 minutes. Rinse with cold water, then squeeze out excess water. Put eggplant in a small bowl.
• Meanwhile, bring vinegar, water (1/4 cup), garlic, peppercorns, jalapeño, sugar, and remaining 2 tsp kosher salt to a boil in a small saucepan, then reduce heat and simmer 5 minutes. Cool to room temperature, about 10 minutes.
• Strain cooled pickling liquid over chopped eggplant and let stand 15 minutes. Drain eggplant, then toss with olives, cucumber, tomato, radishes, basil, olive oil, and pepper to taste in a large bowl.
• Put eggs in a shallow bowl. Put bread crumbs in a 4-sided sheet pan or on a large plate. Slice remaining eggplant lengthwise into 1/4-inch-thick slices.
• Heat 2 Tbsp vegetable oil in a 12-inch heavy nonstick skillet over medium heat until hot. Dip eggplant slices in egg, then in bread crumbs to coat. Cook eggplant in batches (do not overcrowd skillet), turning once, until golden and crisp, about 10 minutes total. Add more vegetable oil to skillet between batches as necessary. Drain eggplant briefly on paper towels.
• Spread mayonnaise (if using) on cut side of rolls. Put lettuce on bottom half of each roll, then top with eggplant slices, overlapping slightly. Spoon eggplant-olive relish on top of fried eggplant, then sandwich with top half of roll.

Cooks’ note:

• Eggplant can be pickled 3 days ahead and chilled.

Recipe by Kay Chun
Photograph by Stephanie Foley

Mediterranean Salad with Artichokes, Penne, and Sun-Dried Tomatoes

 

Water-packed artichokes, rather than oil-packed ones, will have a lighter flavor profile, giving you more control of the overall flavor of this mixed salad of pasta, greens, and beans.

Ingredients

• Coarse salt and ground pepper
• 1 cup penne pasta
• 1/4 cup sun-dried tomatoes (not oil-packed), thinly sliced lengthwise
• 2 tablespoons red-wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 head romaine lettuce (1 1/4 pounds), torn into bite-size pieces
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (14 ounces) artichoke hearts (water-packed), drained and quartered
• 4 ounces feta, crumbled (1 cup)

Directions

1. In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente. Add sun-dried tomatoes, and cook until tender and pasta is al dente, 1 minute more. Drain pasta and tomatoes, rinse under cold water, and drain again; transfer to a large bowl.
2. Make dressing: In a large bowl, whisk together vinegar, oil, mustard, and 1 tablespoon water; season with salt and pepper.
3. Add pasta and tomatoes, romaine, beans, artichoke hearts, and feta; toss until combined, and serve immediately.

Cook's Note

To soften sun-dried tomato strips, toss them into the pasta pot at the last minute.

Back to Quick Main-Course Salad Recipes

Turkey Taco Salad 

You can substitute ground beef for the ground turkey. To make a vegetarian salad, leave out the meat and add your favorite canned beans in step two instead.

 

 

 

Ingredients

• 4 tablespoons olive oil
• 1 small onion, diced
• 1 pound ground turkey
• 1 small zucchini, diced
• 1 red bell pepper, ribs and seeds removed, diced
• 1 1/2 cups prepared green salsa
• Coarse salt and ground pepper
• 2 heads Boston lettuce, leaves separated
• 1 1/2 cups crushed tortilla chips
• 1 cup small cherry tomatoes, halved
• 1 cup (about 4 ounces) shredded cheese, such as white cheddar or Monterey Jack

Directions

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion, and cook, stirring often, until translucent, 5 to 7 minutes. Add turkey; cook, stirring often, until starting to brown, 5 to 7 minutes.
2. Add zucchini, bell pepper, and 1 cup salsa; cook until vegetables are crisp-tender, 5 to 6 minutes. Season with salt and ground pepper. Transfer to a plate, and let cool.
3. In a large bowl, toss lettuce with tortilla chips, tomatoes, and remaining 1/2 cup salsa and 2 tablespoons oil. Transfer to serving plates, and top with turkey mixture and cheese.

 

Buttermilk Chicken Caesar Salad 

 

A buttermilk mixture makes a dressing and the marinade; you can prep the chicken up to a day ahead. Use the buttermilk left in the container to jazz up mashed potatoes.

 

Ingredients

• 1 1/2 cups low-fat buttermilk
• 2 tablespoons fresh lemon juice
• 1 garlic clove, pressed through a garlic press
• 1/4 cup grated Parmesan cheese
• coarse salt and ground pepper
• 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 2 slices multigrain bread
• 1 tablespoon olive oil
• 1/4 cup light mayonnaise
• 2 medium heads (1 1/2 pounds total) romaine lettuce, cut into pieces
• 1/2 small head radicchio, thinly sliced

Directions

1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan. Season with salt and pepper.
2. Place chicken in a resealable plastic bag; reserving 1/2 cup for salad, add buttermilk mixture. Refrigerate chicken at least 15 minutes and up to 1 day.
3. Meanwhile, make croutons: Place bread on prepared baking sheet. Brush both sides with oil, and season with salt and pepper. Broil until toasted, 1 to 2 minutes per side; cut into 1-inch pieces (and reserve baking sheet).
4. Transfer chicken to baking sheet; discard marinade. Broil until opaque throughout, 14 to 16 minutes. Let rest 5 minutes; thinly slice crosswise. In a large bowl, stir together mayonnaise and reserved buttermilk mixture. Add romaine, radicchio, chicken, and croutons; toss to combine. Serve immediately.

Cook's Note

Bathed in Buttermilk: Low-fat buttermilk gives the chicken zip and tenderizes the meat. The longer the soak, the softer the chicken.

 

 

http://www.marthastewart.com/274818/quick-main-course-salad-recipes/@center/276948/dinner-tonight#/257019

http://www.marthastewart.com/274818/quick-main-course-salad-recipes/@center/276948/dinner-tonight#/257019

Seared-Chicken Salad with Green Beans, Almonds, and Dried Cherries

 

To get dinner on the table in a hurry, prep the chicken, green beans, and dressing up to a day in advance and refrigerate. Assemble the salad just before serving it.

 

 

 

Ingredients

• 3 tablespoons olive oil
• 1 pound chicken breast cutlets (about 6)
• Coarse salt and ground pepper
• 1/2 pound green beans, trimmed
• 3 tablespoons red-wine vinegar
• 1 tablespoon apricot jam
• 1 tablespoon Dijon mustard
• 5 ounces baby arugula
• 1 head radicchio, cored and shredded
• 1/3 cup dried cherries
• 1/4 cup sliced almonds

Directions

1. In a large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until opaque throughout, 1 to 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise.
2. In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.
3. Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and remaining 2 tablespoons oil; season with salt and pepper.
4. In a large bowl, toss arugula and radicchio with all but 1 tablespoon dressing. Divide salad among four plates; arrange chicken, green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.

 

Pistachio-Apricot Granola 

Pantry ingredients come together in crunchy homemade granola. Making your own granola means you can pick the mix-ins. Change up the nuts, fruits, and flavorings as you wish. The oat base and easy method stay the same.

 

 

Ingredients

• 3 cups rolled oats (not quick-cooking)
• 1 cup unsalted, shelled pistachios
• 1/4 cup unsalted butter, cut into pieces
• 1/3 cup honey
• 1 teaspoon ground cardamom
• 1/2 teaspoon coarse salt
• 1 cup dried apricots, diced medium

Directions

1. Preheat oven to 300 degrees. In a large bowl, combine oats and pistachios. In a small saucepan, combine butter, honey, cardamom, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined.) Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on sheet on a wire rack, 20 minutes, then stir in apricots.
   

Cook's Note

Sprinkle granola on ice cream, add it to fruit salad, or fill a jar and give as a gift.

 

Radish Salad with Blue Cheese 

These familiar round, red radishes belong to the Red Globe variety. They should be plump, firm, smooth, and free of cracks and blemishes. Smaller radishes are usually sweeter; larger ones can be sharper and more peppery.

 

Ingredients

• 1/4 cup light mayonnaise
• 1/4 cup reduced-fat sour cream
• 1 tablespoon red-wine vinegar
• 1 tablespoon minced shallot
• 1/4 teaspoon Worcestershire sauce
• Coarse salt and ground pepper
• 3/4 cup crumbled blue cheese (about 3 ounces)
• 2 carrots, trimmed and peeled
• 15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced
• 1 head iceberg lettuce, cored and torn into bite-size pieces

Directions

1. In a large bowl, whisk together mayonnaise, sour cream, vinegar, shallot, Worcestershire, 1/8 teaspoon pepper, and 1/4 cup cold water. Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside.
2. With a vegetable peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce. Toss to combine; season lightly with salt. Divide among four bowls; sprinkle with remaining 1/4 cup cheese. Serve immediately.

 

 

Fennel, Apple, and Blue Cheese Salad 

 

Ingredients

• 1 tablespoon sherry-wine vinegar
• Pinch of coarse salt
• Pinch of freshly ground pepper
• Pinch of sugar
• 3 tablespoons olive oil
• 3 ounces crumbled blue cheese, preferably Maytag Blue
• 1/3 cup toasted walnuts
• 1 medium bulb fennel, trimmed and very thinly sliced crosswise on a mandoline
• 1 medium Granny Smith apple, cored and very thinly sliced on a mandoline
• 1 head Boston lettuce, rinsed, torn into pieces, and spun dry

Directions

1. In a large bowl, whisk to combine vinegar, salt, pepper, and sugar. While continuing to whisk, slowly drizzle in oil, until combined.
2. Add cheese, walnuts, fennel, and apple to the vinaigrette. Toss to combine. Add lettuce, and toss again. Transfer to a platter. Serve immediately.

 

Pasta with Beets and Blue Cheese 

You can substitute two 16-ounce cans of whole beets for the fresh ones. Drain them and pat dry, then cut into wedges; continue with step 2. To remove beet skins, wait until the cooked beets cool, then rub off the skins using paper towels to protect your hands from the beet juice.

 

Ingredients

• 2 pounds small red or golden beets, scrubbed well
• 1 clove garlic, minced
• 1/4 cup fresh orange juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground coriander
• Coarse salt and ground pepper
• 1 pound gemelli, or other short tubular pasta
• 6 ounces blue cheese, crumbled (1 cup)

Directions

1. Preheat oven to 400 degrees. Place beets in a 9-by-13-inch baking dish; add 1/2 cup water. Seal dish tightly with foil. Bake beets until tender when pierced with the tip of a sharp paring knife, 45 minutes to 1 hour. Let cool 10 minutes. Using a paper towel, rub off skins. Slice beets into wedges.
2. In a large bowl, toss beets with garlic, orange juice, oil, and coriander; season with salt and pepper.
3. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta, reserving 1 cup of cooking water. Return the pasta to the pot; toss with half of the blue cheese and enough reserved pasta water to coat pasta. Season with salt and pepper.
4. Divide the pasta mixture among plates; top with beets and remaining blue cheese. Serve immediatel

 

 

Wilted Escarole with Walnuts and Blue Cheese 

 

Ingredients

• 1 large head escarole
• 4 teaspoons extra-virgin olive oil
• Coarse salt and ground pepper
• 1/4 cup chopped toasted walnuts
• 1/4 cup crumbled blue cheese
• Fresh lemon juice (optional)

Directions

1. Cut escarole into 1 1/2-inch wedges, leaving base intact. In a large skillet, heat 2 teaspoons olive oil over medium; add a few wedges and cook, turning, until escarole is wilted and light brown on all sides, 3 minutes total. Season with salt and pepper and transfer to a platter. Repeat twice with more oil and remaining escarole. Top with walnuts and blue cheese; drizzle with lemon juice, if desired.
   

 

Honeyed Fig and Melon with Blue Cheese and Almonds

• Photo: Christopher Baker

Slices of salty, pungent blue cheese are naturally suited for sweet figs, cantaloupe, and generous drizzles of honey. Serve a platter as an easy cheese course at the end of a meal.

Martha Stewart Living, August 2011

• Prep Time 10 minutes
• Total Time 10 minutes
• Yield Serves 4

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Ingredients

• 6 to 8 slices (1/4 inch thick) blue cheese
• 1 pint fresh Black Mission or Brown Turkey figs, halved
• 1 cantaloupe, cut into 1-inch wedges
• 2 tablespoons slivered almonds, toasted
• Best-quality honey, for drizzling

Directions

1. Arrange cheese slices on a serving platter, and top with figs and melon wedges. Sprinkle with almonds, and drizzle with honey.

 

Blue Cheese Dressing 

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Blue cheese is an ideal partner for crisp Boston lettuce, romaine hearts, or hearty endive spears. Thick and creamy, this dressing can be made with crumbly blue cheeses ranging from mild Danish blue to the more pungent Roquefort, Stilton, or Gorgonzola.

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Martha Stewart Living, August 2005

• Yield Makes 1 3/4 cups

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Ingredients

• 1 cup low-fat buttermilk
• 1/4 cup mayonnaise
• 1/4 cup plain low-fat yogurt
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon coarsely chopped fresh thyme
• 4 ounces blue cheese, crumbled
• Coarse salt and freshly ground pepper

Directions

1. Whisk buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; stir in cheese. Season with salt and pepper.

Blue Cheese Vinaigrette 

 

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This is a classic vinaigrette recipe with the addition of creamy blue cheese.

Everyday Food, January/February 2003

• Prep Time 5 minutes
• Total Time 5 minutes

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Ingredients

• 1/4 cup white-wine vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon coarse salt
• 1/8 teaspoon ground pepper
• Pinch of sugar
• 3/4 cup extra-virgin olive oil
• 1/2 cup crumbled blue cheese, such as Roquefort

Directions

1. In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar.
2. Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Add crumbled blue cheese.