This is just a test. Please go to my new site if you would like to read something new!
November 11, 2007
October 4, 2007
September 11, 2006
I was amazed–these turkey burgers were very good and moist.
1 pounds ground turkey
2 Tablespoons seasoned bread crumbs
1/4 teaspoon powdered onion
1 egg white, lightly beaten
1 Tablespoon dried parsley
1 clove garlic, peeled and minced
1/2 teaspoon salt
ground black pepper, to taste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
In a bowl mix the ground turkey with the remaining ingredients. Form into 4 patties. Spray a nonstick skillet with cooking spray. Heat skillet over medium heat for about 1 minute. Cook the patties in the skillet until they reach an internal temperature of 180 degrees.
September 10, 2006
I have been trying to eat more nutritiously by eating more salad. But as we all know, salad dressing, and it’s high fat content, can ruin the most nutritious salad. I have been good by eating fat free Italian dressing but that gets kind of boring after a while. So I came up with a good variation that adds no fat (but a few more calories).
Honey Mustard Vinaigrette (single serving)
1 1/2 tablespoon fat free Italian salad dressing
1/4 tablespoon honey
1/4 tablespoon Dijon mustard
Mix well. Serve
Honey Mustard Vinaigrette (multiple servings)
1 1/2 cups fat free Italian salad dressing
1/4 cup honey
1/4 cup Dijon mustard
Mix well. Serve.
September 3, 2006
First off I have to say that I usually don’t particularly care for red cabbage. I don’t dislike it, but if given the choice between red cabbage and something else, I will choose something else. My in-laws were sharing the bounty of their awesome garden, and left me with two small heads of red cabbage. So I had to find a recipe. And I was pleasantly surprised. This red cabbage is delicious!
For those of you unfamiliar with red cabbage, most recipes including red cabbage are German in origin. I think that red cabbage is best served with savory meat dishes (pork chops, beef roasts, sausage, etc.).
Red Cabbage and Apples
1 tablespoons vegetable oil
4 cups shredded red cabbage*
1/2 onion, chopped
1 tart apples – peeled, cored and sliced
2 tablespoons water
1/2 teaspoon salt or to taste
ground black pepper to taste
2 tablespoons white sugar
2 tablespoons distilled white vinegar
In a medium saucepan, heat oil over medium/high heat. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer on low for about 25 minutes. Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.
I used a cheese grater with large holes to shred my cabbage.