Clapping On The Down Beat

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Adeventures in Eating March 13, 2012

Filed under: 2011 Cooking 101 the basics — clappingonthedownbeat @ 3:15 PM

So, tomorrow is my birthday and I am going to take the week off from posting a meal plan.  Besides it is spring break here, a chemo week for Hubby (he doesn’t eat much then) and they are leaving to go camping on thursday and I am making breakfast casseroles for them.  SO I have something fun for tomorrow instead.  Plus you’ll want to see my crazy birthday dinner…..You’ll definetly want to check it out!

However, I am pushing the kids to try more foods.  Sunday night I made kabobs (think hamburger on a stick), black lentils and baked kale chips.   I loved them and finished the pan off.

Here is the kid’s plate:

Guess what?  They ate it.  A  L  L.  My daughter had half a kebab, but she is not a big meat eater.

Here’s what I did.


• 1 pound ground  turkey

• 1/2 cup plain Greek yogurt, plus more for serving

• 2 Tbs fresh mint leaves, finely chopped

• 2 tablespoons fresh thyme leaves, finely chopped

• 1/4 teaspoon ground cinnamon

• 2 to 3 cloves garlic, finely chopped

• 1 egg, lightly beaten

• 1 lemon

• 1 large shallot, minced

• Kosher salt and freshly ground pepper

• Vegetable oil, for brushing

• Grilled naan bread, for serving

Combine the ground turkey, yogurt, herbs, cinnamon, garlic, egg, the finely grated zest of the lemon, shallot, some salt and lots of pepper in a large bowl. Form one-eighth of the meat mixture around each of 8 wooden chopsticks or skewers (if you don’t have skewers, you can form it into patties). Brush with vegetable oil.  Heat a grill pan or griddle over medium-high heat until very hot, then spray with cooking spray. Add the kabobs and cook, gently turning occasionally, until cooked through, 10 to 12 minutes.  Cut the lemon into wedges. Serve the kabobs with the warm naan, lemon wedges, and yogurt.


I made the lentils according the package 1 c. lentils to 4 c. chicken broth/stock/water.  Bring to a boil and then simmer 20-25 minutes till tender.


1 bunch kale or 1/2 a bag

1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.



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