Spiced Turkey Burgers

I love when ingredients inspire a meal. Fluffy pitas caught my eye at the grocery store and in an effort to keep things somewhat healthy I grabbed some ground turkey too. Cinnamon, cumin, chopped garlic, and parsley (mint would have been perfect) lend a Greek flavor to the turkey burgers, which I grilled in my poorly ventilated apartment. “My coat smells like turkey,” Oliver said. Oh well, the sacrifices we make for grilled meat. I served the burgers with a quick pickled slaw, Israeli salad, and tehina. Sour pickles and roasted eggplant would have been good too.

photo 4photo 1 (1)photo 2photo 3Spiced Turkey Burgers

1 lb ground turkey

2 cloves garlic, chopped

1/4 cup red onion, chopped

1/4 cup parsley, chopped

2 tsp cinnamon

1 tsp cumin

1 tsp salt

Mix all ingredients in a bowl and divide into four equal portions. Form patties. Heat grill pan over medium-high heat. Grill patties about 4 minutes on each side.

Fish Tacos

Post-vacation depression (PVD) affects an estimated 97% of vacation goers annually. It can occur as early as your last day on the trip and linger for months, sometimes lasting until your next vacation. After returning from my honeymoon in Hawaii, I developed a severe case of PVD. It struck when I least expected— walking through hot bus exhaust set off memories of warm tropical breezes and even a dripping air conditioning unit induced flashbacks of sipping fruity cocktails in the swim-up bar. Needless to say, the transition back to reality has been rough. What can I do to cope? Fish. Taco. Therapy. In Hawaii, I ate some of the most insanely delicious fresh fish. The fish tacos were particularly unreal. Fresh ono nestled in a flour tortilla with shredded cabbage and served with pineapple salsa. It was a thing of beauty. Unlike beef tacos, fish tacos are more refined and don’t really require as many fixings. Fresh salsa, shredded cabbage and guac is all you really need. He me iki ia (you’re welcome).

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picstitch-15Fish Tacos with Pureed Tomato Salsa

(Serves 2)

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PVD set in early…

1 lb tilapia (feel free to use any white flaky fish such as mahi mahi, snapper or cod)

1/8 tsp ground coriander

1/8 tsp cumin

1/8 tsp smoked paprika

salt and pepper

olive oil

4 medium sized tomatoes, chopped

4 cloves of garlic, minced

1 small onion, chopped

1 jalapeño, sliced

1/4 cup cilantro

1 lime

hot sauce (optional)

shredded green cabbage

Guac

Sour cream or Greek yogurt

Heat a frying pan with about a tablespoon of oil over medium-high heat. Rub a little oil on your fish and sprinkle with spices and salt and pepper. Cook fish about 3-5 minutes per side, or until it flakes nicely.

Pureed tomato salsa:

Adapted from Bobby Flay

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Sautee garlic and onions in about a tablespoon of olive oil until soft. Add tomatoes and jalapeño and cook for about 10 minutes. Add cilantro. Puree the mixture with an immersion blender. Add the juice of 1 lime, salt and hot sauce if you’re feeling frisky. Serve tacos with warm tortillas, shredded cabbage, guac, sour cream and a wedge of lime. Alcoholic beverage accompaniment encouraged.

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Spice Rubbed Chicken Thighs with Chickpeas

Thighs are better than breasts. There, I said it. Now that we’ve gotten that out of the way, let’s move forward. These chicken thighs are easy to make and full of flavor. Chickpeas, which pack a protein-rich punch, make this a hearty and filling dish. Feel free to use any spices you like, and if you’re not into spices, that’s ok too, you can just go with good ol’ S and P. You could even turn this into a one-pot (and carb-free) meal by adding veggies to the mix. Carrots, sweet potato, butternut squash or zucchini would be great in this. I served the chicken with bulgur wheat, which soaked up all that yummy tomatoey-chickpea sauce. You’re going to want to add this one to your weeknight repertoire, trust me.

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The whole gang didn’t even fit in the picture!

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Spice Rubbed Chicken Thighs with Chickpeas

Adapted from Bon Appetit

4 chicken thighs

1/4 tsp cumin

1/4 tsp coriander

1/4 tsp allspice

1/4 tsp curry powder

1/4 tsp onion powder

1/4 tsp paprika

1 tbsp olive oil

1 can of chickpeas

3 tbsp tomato sauce

1/4 cup chicken broth

salt and pepper

1 small onion (I used 3 green onions and a little bit of red onion)

2 cloves garlic

Ok, let’s be clear. I didn’t really measure my spices, I just sprinkled a good amount of each spice on the chicken thighs. But it would have been around a 1/4 tsp if I had… Preheat your oven to 425. Season thighs on both sides with all the spices and salt and pepper. Heat olive oil in a large oven-safe frying pan over medium-high heat. Place the chicken skin side down in the pan for 5 minutes. Turn over and cook on the other side for another 5 minutes. Remove thighs and put them on a plate. Pour out all but 1 tablespoon of shmaltzy goodness. Throw in the chopped garlic cloves and onions and saute for about 3 minutes. Add tomato sauce, chickpeas and chicken broth and bring to a simmer. Place the chicken back in the pan and finish it in the oven for 25 minutes. Serve with lemon wedges.

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