This burger is awesome! This recipe is taken from one of my favorite cookbooks “The Complete Light Kitchen” by Rose Reisman. I used ground turkey instead of chicken on my first try of this recipe and it was fabulous! I served my burgers with the extra teriyaki sauce and grilled pineapples. Since we were at the cottage when I made this burger, we decided to also serve french fries from the local chip truck Rolly’s Homemade Fries.
1/3 cup brown sugar, packed
3 Tbsp low-sodium soy sauce
1 Tbsp water
3 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp cornstarch
1 1/2 tsp crushed fresh garlic
1 1/2 tsp minced fresh ginger
1 lb ground chicken breast
1/3 cup dry seasoned breadcumbs
3 Tbsp finely chopped green onion
2 tsp sesame seeds, toasted
3 Tbsp chopped cilantro or parsley
1. To make the teriyaki sauce, whisk the sugar, soy sauce, water, vinegar, oil, cornstarch, garlic and ginger in a small skillet. Simmer for 3 minutes or just until thickened.
2. Place 3 Tbsp of the teriyaki sauce in a bowl and add the chicken, egg, breadcrumbs and green onion. Mix well. Form into 5 patties.
3. Spray a grill or non-stick skillet with cooking oil and heat to high. Cook the patties for about 6 minutes per side or until no longer pink in the centre.
4. Serve with the remaining sauce and garnish with sesame seeds and cilantro.
This is not a boring old meatloaf recipe! The flavour combinations in this loaf are so delicious!
I took this recipe from one of my favourite cookbooks “The Best of Rose Reisman” by Rose Reisman.
I love a recipe that I can throw together in the morning to bake later that evening. It can also be made ahead, up to a day in advance. Reheat in a 300F oven for 15 minutes.
Rose Reisman also states in her cookbook to try mini meatloaves by using either a muffin cup mould or mini loaf pan. Divide mixture into 12 servings.
1 1/2 lb (750 g) ground chicken
1/2 cup (125 ml) seasoned dry breadcrumbs
1 1/2 tsp (7.5 ml) finely chopped garlic
1 large egg
1/4 cup (60 ml) finely chopped yellow onion
1/4 cup (60 ml) ketchup
1/2 tsp (2.5 ml) dried basil
pinch of salt and pepper
1/3 cup (80 ml) finely diced green onions
2 oz (60 g) roasted red pepper, chopped (about 1/2 red bell pepper, roasted)
1/4 cup (60 ml) diced rehydrated sun-dried tomatoes
1/2 cup (125 ml) shredded Monterey Jack cheese or white aged cheddar (2 1/4 oz/65 g)
2 Tbsp (30 ml) grated Parmesan cheese (1/2 oz/15 g)
1. Preheat oven to 375F (190C). Line the bottom and sides of a 9×5-inch (2 L) loaf pan with foil or parchment paper.
2. In a large bowl, combine the ground chicken, breadcrumbs, garlic, egg, onion, ketchup, dried basil and salt and pepper until well mixed. Pat half the chicken mixture into the prepared loaf pan. Sprinkle with the green onions, red pepper, and sun-dried tomatoes. Mix the Monterey Jack and Parmesan cheese and add all but 2 Tbsp (30 ml) of the cheese mixture to the loaf. Pat the remaining chicken mixture over the filling. Bake for 40 minutes or until the interior temperature reaches 165F (74C). Sprinkle with the remaining cheese and bake for 2 minutes or until the cheese melts. Let stand for 10 minutes, then slice and serve.
MAKES 6 SERVINGS
Nutritional Information per serving:
Carbohydrates 13 g
Fibre 1.8 g
Protein 22 g
Total fat 14.3 g
Saturated fat 4.9 g
Cholesterol 130 mg
Sodium 420 mg
These latkes are so good, and they are not at all greasy since they are baked. I took this recipe from “The Best of Rose Reisman” by Rose Reisman.
I used my food processor to grate the vegetables. It took minutes, so easy. I also baked my latkes on baking sheets with slide foil, so they would not stick. My latkes did not come out as crispy, so next time I think I’ll just cook them right on the pan.
2 tsp (10 ml) vegetable oil
2 cups (500 ml) diced onion
1 tsp (5 ml) crushed garlic
2 tsp (10 ml) brown sugar
2 cups (500 ml) grated peeled sweet potatoes
2 cups (500 ml) grated peeled baking potato
1 cup (250 ml) grated peeled parsnips
3 Tbsp (45 ml) chopped fresh dill or 1 tsp (5 ml) dried
Pinch of salt and pepper
1/2 cup (125 ml) tzatziki
1. Preheat the oven to 400F. Spray a large oven dish with vegetable oil
2. In a skillet sprayed with vegetable oil, add the oil, onions and garlic. Sauté on medium heat for 10 minutes until tender. Add the sugar and sauté another 5 minutes. Place in a mixing bowl.
3. Squeeze out the excess moisture from the grated vegetables. Add the vegetables to the onion mixture along with the dill, eggs and salt and pepper.
4. Pat into 12 latkes, flatten and place them in an oven dish. Spray the patties with vegetable oil. Bake for 20 minutes, turning halfway through the baking time, just until the vegetables are tender. Serve with tzatziki.
MAKE AHEAD: Grate the vegetables early in the day but keep them covered with water and refrigerated. Drain well, then prepare.
We love this fried rice recipe. It’s super easy to make. You can also prepare this a day in advance and just reheat in a skillet over low heat to warm through.
I pounded my chicken flat and browned it in a skillet. I also cooked the rice according to package directions. I always use basmati rice for this recipe.
I took this recipe from my favorite cookbook, “The Complete Light Kitchen” by Rose Reisman.
1 cup long-grain rice
2 skinless boneless chicken breasts
1/3 cup chicken stock
3 Tbsp low-sodium soy sauce
3 Tbsp hoisin sauce
2/3 cup chopped carrots
1 Tbsp vegetable oil
1 cup diced red pepper
1 cup diced snow peas
1 1/2 tsp minced fresh garlic
1 tsp minced fresh ginger
2 green onions, chopped
1. Bring 1 1/4 cups of water to a boil in a saucepan. Stir in the rice. Cover, reduce the heat to low and cook for 12 minutes. Remove from the heat. Let stand, covered, for 10 minutes. Transfer to a bowl. Cool.
2. While the rice is cooking, preheat the barbecue or a non- stick grill pan to medium-high and spray with cooking oil. Cook the chicken for 6 minutes per side, or until cooked through and no longer pink in the center. Dice and set aside.
3. Whisk the stock, soy sauce and hoisin sauce in a small bowl. Set aside.
4. Cook the carrots in a pot of boiling water until tender-crisp, about 4 minutes. Drain.
5. Spray a non-stick wok or large skillet with cooking oil, add vegetable oil and place over high heat. Add the red peppers, snow peas, garlic, ginger and carrots; cook for 2 minutes, stirring constantly. Add the cooled rice and cook, stirring for 2 minutes longer. Stir in the stock mixture and the chicken. Cook for 1 minute longer, until heated through.
6. Serve immediately, garnished with green onions.