Ever since I recieved a food processor from Santa this past Christmas, I have been on the hunt for recipes that allow me to use aforementioned food processor. What can I say, I am a kid with a new toy and I want to play with it!
So, after some research and some searching on cuisinart.com, this is what I have come up with for dinner tonight Chez Stewart/Meuse. With the turkey burgers, I am leaving out the mushrooms since mushrooms and I are mortal enemies..but if someone else ever tries this WITH the shrooms, let me know how it comes out.
Two Pepper Hummus
2-3 cloves garlic, peeled
2-3 dried red chile peppers, about 2" (5 cm) each
4 strips lemon zest (not the white part!)
2 teaspoons (10 ml) ground cumin
1 teaspoon (5 ml) kosher salt
1 teaspoon (5 ml) thyme
4 tablespoons (60 ml) fresh lemon juice
2 tablespoons (30 ml) water
2 roasted red peppers (freshly roasted or from a jar), cut in 8ths
1 can (19 ounces/560 ml) chick peas, drained, rinsed and drained again
2 tablespoons (30 ml) tahini paste
1/4 teaspoon (1 ml) hot sauce such as Tabasco®
1-1/2 tablespoons (22 ml) extra virgin olive oil
Place the garlic cloves, zest and chile peppers in the blender/processor. Set blender on Low speed. Use Pulse button to chop, 10 pulses. Scrape the sides of the blender jar and add the cumin, salt and thyme. Blend for 10 seconds.
Scrape the sides of the blender jar and add the lemon juice, water, roasted peppers,
chickpeas, tahini and hot sauce in that order. Blend for 40 seconds; scrape the sides of the blender jar if necessary.
Add the olive oil in a steady stream through the opening in the blender jar lid while blending
for 20 seconds. Transfer the hummus to a bowl and let stand for 30 minutes before serving to allow flavours to develop. Hummus will keep covered in the refrigerator for up to a week.
Nutritional information per serving:
Calories 23 (44% from fat) • carb. 2g • pro. 1g • fat 1g •
sat. fat 0g • chol. 0mg • sod. 34mg • calc. 8mg • fiber 1g
Turkey Burgers with Cranberry Mustard
1/2 cup (125ml) dried cranberries
2 tablespoons (30ml) boiling water
1/2 cup (125ml) Dijon-style mustard
1-1/2 pounds (680g) lean ground turkey
1 cup (250ml) (5-oz. / 150g) finely chopped mushrooms
1/4 cup (50ml) fresh breadcrumbs
1 teaspoon (5ml) thyme
1/2 teaspoon (2ml) kosher salt
1/2 teaspoon (2ml) freshly ground pepper
Place cranberries in a small bowl and add boiling water; cover and let stand until softened and cooled, about 20 to 30 minutes. Place softened cranberries in a blender. Blend until smooth – mixture will resemble “grainy” type mustard. Reserve. Makes about 3/4 cup (175ml) Cranberry Mustard.
Place turkey, mushrooms, breadcrumbs, thyme, salt, and pepper in a large bowl. Mix gently to combine (do not overwork mixture). Form into six burgers of equal size. Cover and refrigerate if not grilling immediately.
Preheat the Grill side to High setting. Arrange the turkey burgers evenly spaced on the Grill.
Grill for 6 to 7 minutes per side, until internal temperature reaches 165°F (74°C) when tested with an instant read thermometer. It is important to cook ground turkey (or chicken) to this temperature, but do not overcook– it will dry out. Serve with Cranberry Mustard.
Turkey Burgers can be served alone, or are delicious when served on grilled whole wheat buns or sour dough rolls.
Nutritional information per serving (one burger + 1 tablespoon (15ml) mustard):
Calories 175 (35% from fat) • carb. 3g • pro. 24g • fat 8g • sat. fat 2g •
chol. 70mg • sod. 283mg • calc. 29mg • fiber 1g