Turkey Sliders with Avocado, Mushrooms, and Swiss Cheese

Ingredients

8 whole-grain slider buns (lowest sodium available)
1-1/4 lbs ground, skinless turkey breast
1/4 tsp salt
1 cup sliced brown (crimini) mushrooms
8 slices low-fat Swiss cheese
4 small avocados (mashed with a fork)
1 medium tomato, cut into 8 slices (about 1/4-inch thick)

Method

  1. Preheat the oven to 450°F.
  2. Spread the avocado over the Swiss cheese. Top with the tomato slices. Put the tops of the buns on the sliders.
  3. Using four short skewers, pierce two sliders with each skewer. Serve immediately.
  4. Arrange the buns with the cut side up in a single layer on a baking sheet. Set aside.
  5. Using your hands or a spoon, shape the turkey into 8 patties, each about 3 inches in diameter. (The uncooked patties will be larger than the bun and will shrink as they cook.) Sprinkle the salt over each patty.
  6. Heat a large nonstick skillet or griddle pan over medium-high heat.
  7. Cook the patties for 2 to 3 minutes. Turn over the patties. Cook for 2 to 3 minutes, or until the patties are no longer pink in the center and register 165°F on an instant-read thermometer.
  8. Transfer the patties to the bottoms of the buns.
  9. In the same skillet, cook the mushrooms over medium heat for about 3 minutes, or until soft, stirring frequently.
  10. Spoon the mushrooms onto each patty. Top with the Swiss cheese.
  11. Place the baking sheet on the middle rack of the oven. Bake the sliders for 1 to 2 minutes, or until the Swiss cheese is melted and the buns are heated through. Remove from the oven.

Makes 4 servings.

Source: American Heart Association

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French-style Quail with Fresh Figs

Ingredients

8 oven-ready quail (5oz each)
6 firm ripe figs, quartered
l tbsp butter
6 tbsp white Pineau de Charantes or dry sherry
1-1/4 cups chicken stock
1 garlic clove, finely chopped
2-3 thyme sprigs
1 bay leaf
1-1/2 tsp cornflour blended with 1 tbsp water
salt and freshly ground black pepper
green salad, to serve

Method

  1. Season the quail inside and out with salt and pepper. Put a fig quarter in the cavity of each quail and tie the legs with string.
  2. Melt the butter in a deep frying pan or heavy flameproof casserole over a medium-high heat. Add the quail and cook for 5-6 minutes, turning to brown all sides evenly. Cook in batches if necessary.
  3. Add the Pineau de Charantes or sherry and boil for 1 minute, then add the stock, garlic, thyme and bay leaf. Bring to the boil, reduce the heat and simmer gently, covered, for 20 minutes.
  4. Add the remaining fig quarters and continue cooking for a further 5 minutes until the juices run clear when the thigh of a quail is pierced with a knife.
  5. Transfer the quail and figs to a warmed serving dish, cut off the trussing string and cover to keep warm.
  6. Bring the sauce to the boil, then stir in the blended cornflour. Cook gently for 3 minutes, stirring frequently, until the sauce is thickened, then strain into a sauce boat.
  7. Serve the quail and figs with the sauce and a green salad.

Makes 4 servings.

Source: Taste of France

Chinese Chiu-chow-style Roasted Pigeon with Bean Paste

Ingredients

1 pigeon, about 12 to 14 oz
1/2 tsp salt
1 tsp dark soy sauce
2 stalks of spring onions
1 slice of ginger
1 stalk of cilantro
1/2 tbsp Chinese cooking wine

Seasoning

1-1/2 tbsp Chiu-chow bean paste (潮州豆醬)
1/2 tbsp sesame paste
2/3 tsp sugar
1 cup of water
1/2 tbsp light soy sauce

Method

  1. Cut off the feet of the pigeon. Wash and wipe dry. Put 1/2 tsp salt into the stomach of the pigeon. Rub 1 tsp dark soy sauce on the skin. Marinate for 1/2 hour.
  2. Saute the pigeon with 3 tbsp oil until it turns golden yellow.
  3. Saute the ginger, spring onions and cilantro. Drizzle wine.
  4. Put a bamboo rack into the pot and put the pigeon, ginger, spring onions and cilantro on top of it. Add seasoning and boil in low heat for 25 minutes. Turn the pigeon from time to time.
  5. Discard the ginger, spring onion, cilantro and beans in the sauce.
  6. Chop the pigeon into pieces and arrange on serving plate. Pour the sauce on the pigeon and serve.

Source: Chiu-chow Cuisine

Turkey and Vegetable Gumbo

Ingredients

4 oz turkey sausages, cut into 1-inch slices
1 onion, chopped
2 garlic cloves, peeled and minced
2 celery stalks, sliced crosswise
1 red bell pepper, seeded, deribbed and chopped
2 teaspoons chili powder
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
12 oz sliced okra
3 large tomatoes, peeled, seeded and diced
1/2 cup uncooked pearl barley
3 cups chicken stock or reduced sodium chicken broth

Method

  1. Coat a large nonstick saucepan with nonstick cooking spray and place over medium heat. Add the sausage and saute until browned all over and no longer pink in the center, about 5 minutes.
  2. Add the onion, garlic, celery and bell pepper. Saute until the vegetables are tender, about 5 minutes.
  3. Add the chili powder, thyme, oregano, bay leaf, salt, hot pepper sauce, okra, tomatoes, barley and stock or broth and bring to a boil. Reduce the heat to low and simmer, stirring frequently, until the gumbo thickens and the barley is tender, about 30 minutes. Remove and discard the bay leaf.
  4. To serve, divide among 4 individual bowls.

Makes 4 servings.

Source: Cooking for Healthy Living

Mini Turkey Burgers

Ingredients

1/3 cup full-fat plain Greek yogurt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon granulated garlic (garlic powder)
1 teaspoon whole-grain mustard (may substitute Dijon mustard)
1-1/2 teaspoons fish sauce (may substitute Worcestershire sauce)
1 pound ground turkey, preferably dark meat
2 teaspoons canola oil
2 tablespoons honey
1/2 to 1 teaspoon Spanish smoked paprika (sweet or hot pimenton)
Salad greens, for serving (optional)
2 whole-wheat pita breads, warmed, for serving (optional)

Method

  1. Combine the yogurt, 3/4 teaspoon of the salt, the pepper, garlic powder, mustard, fish sauce and ground turkey in a mixing bowl. Gently mix with your clean hands. Shape into eight balls of equal size, which will be soft.
  2. Heat the oil in a large skillet over medium heat. Once the oil shimmers, add all the ground turkey balls so they are not touching each other, flattening them slightly into patties. Cook for three to four minutes, until lightly browned on the bottoms, then turn them over and cook for about three minutes on the second sides, until nicely browned.
  3. Reduce the heat to low; partially cover the pan and continue to cook the burgers for an additional two minutes or so, until they are cooked through (at the centre, registering 165ºF on an instant-read thermometer), and firm to the touch.
  4. Meanwhile, whisk together the honey, smoked paprika (to taste) and the remaining 1/4 teaspoon salt in a small bowl.
  5. Uncover the burgers and brush the tops of each one with the spiced honey. Cook for 30 seconds or so — just long enough for the honey glaze to set and melt a little into the pan.
  6. Serve as you wish, either atop salad greens or tucked into the warm, quartered pita breads.

Makes 4 servings.

Source: Washington Post