Mar. 14th, 2010

thesoupfairy: (Default)
Hey, folks, new installment. Sadly, I ended up with a migraine at the potluck last night and completely failed to take pictures or get any recipes!

However, here are two lovely new recipes for you.

Thai-Inspired Cabbage Salad

This super-easy salad recipe is incredibly easy. It only takes about five minutes to mix up. You can eat it after just an hour or so of chilling, but it's even better if it chills for several hours, though, so mix it up early in the day.

Prep: 5 minutes
Ready In: 3 hours
Servings: 6

  • 1 pound packaged shredded coleslaw mix

  • 1 red bell pepper, cut into matchsticks

  • 2 green onions, thin-sliced

  • 1-2 jalapenos, seeded and minced

  • 1/4 cup chopped peanuts

  • 1/4 cup chopped cilantro

  • 1/4 cup lime juice

  • 1/4 cup rice wine vinegar

  • 2 tablespoons sesame oil

  • 2 tablespoons honey

  • salt and pepper to taste


Toss first group of ingredients in a large bowl. Shake dressing ingredients in a jar, making sure the honey gets blended in (you might want to heat the honey slightly to help make sure it incorporates well). Pour dressing over the salad and stir until well blended. If you have a bowl with a lid, put the lid on and shake thoroughly for easiest mixing. Taste, and season with salt and pepper. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavors to blend before serving.

Gingered Turkey Burgers

My family is absolutely in love with these burgers! I think I'll take one of the leftover patties tomorrow and crumble it into a pita with some of the leftover salad. Hmmm.... yeah, that sounds good. Delicious leftovers are one of my favorite things about cooking! LOL

Prep: 10 minutes
Cook: 10 minutes
Servings: 6

  • 1 egg

  • 1-1/2 tablespoons tamari or soy sauce

  • 3/4 to 1 cup fine breadcrumbs

  • 1/4 cup finely diced sweet bell pepper

  • 1/4 cup finely diced onion

  • 2 garlic cloves, minced

  • 1-1/2 teaspoons minced fresh ginger root

  • 1/8 teaspoon pepper

  • 1 pound ground turkey


In a bowl, combine all ingredients but turkey. Start with 3/4 cup of breadcrumbs, reserving the remaining 1/4 cup in case the mixture needs thickening later. Crumble turkey over mixture and mix until just combined. If not sticking together well enough, use more breadcrumbs. (If it ends up a little too dry, add some water or milk.) Shape into six patties. Heat a tablespoon or two of oil in a skillet over medium-high heat. Cook patties in oil until no longer pink in the center.

We serve these on whole wheat burger buns. I let everybody dress their own. Mine gets sliced red onion, spicy peanut sauce if I've got any on hand, some Napa cabbage or other green leafiness, sliced crisp sweet peppers. My husband's gets sliced red onion, Frank's hot sauce, BBQ sauce, garlic dill pickles, and a slice of whatever cheese we have on hand.
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The Soup Fairy

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