Coming back from a break can make it hard to get back into the routine.
I haven’t been as good about writing, but that doesn’t mean I haven’t been making messes in the kitchen.
Here’s a fun recipe and a great secret tip.
1 pkg ground turkey or chicken
4 green onions, finely chopped
1-2 garlic cloves, minced
1 Tbsp. cumin
1 tsp salt
1/2 tsp black pepper
(optional: 1/4 c. – 1/3 c. feta cheese)
In a bowl gently mix all ingredients . Form small patties (sliders). Sauté in a hot skillet with a little olive oil. Serve on slider buns or in a pita with cucmbers, tomatoes and lettuce.
I really like hummus and taziki sauce with this too. (Mix plain greek yogurt with shredded cucmbers, fresh dill, lemon juice, salt/pepper).
One 15-ounce can chickpeas- drained and reserve liquid
1/4 cup fresh lemon juice, about 1 large lemon
1/4 cup well-stirred tahini, use store-bought
large garlic clove, minced
2 tablespoons olive oil, plus more for serving
1/2 to 1 teaspoon kosher salt, depending on taste
1/2 teaspoon ground cumin
2 to 3 tablespoons water
I like to saute the garlic in the olive oil first. Then in a food processor, puree all the ingredients. Add water as needed to thin out the hummus.
Here’s a secret: save the chickpea liquid. It’s high in protein and it can be whipped up like egg whites. I use them as an egg replacement for baking or in my waffle recipe. Save your eggs to eat and bake with replacements.
I also finished a quilt for my science-loving son while he was away at camp.