admin

consigliato per te

  • in Recipes

    Herbed Turkey Burger

    These easy, flavorful turkey burgers can be cooked on the grill or stovetop. Keep them juicy using turkey leg and thigh meat and a little olive oil. Season with fresh herbs from the garden and serve with a side of chips!

    Photography Credit: Elise Bauer

    Parsley, sage, rosemary, and thyme.
    Long before I had any idea what those words meant, or what an herb even was, I was singing those syllables at the top of my lungs, as a kid in the ’60s playing the vinyl record I bought with allowance money.
    What these fine herbs were doing in the lyrics of an old English ballad, a lover’s duet no less, I haven’t a clue. But the result was, at least for this kid, a lifelong curiosity about them.
    What was parsley, or sage? And why would they hang out with rosemary and thyme?
    Tell you what. They’re great in this turkey burger!
    VIDEO! How to Make Herbed Turkey Burgers

    The Secret to Juicy Turkey Burgers
    Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps, too.
    As for flavor, ground turkey on its own just isn’t as flavorful as ground beef, even if you use ground dark meat as we recommend. But jazzed up with some chopped fresh herbs, a little onion, and garlic? The result is exquisite.
    A turkey burger worthy of the name “burger.”

    Cook on the Grill or Stovetop
    You can cook these turkey burgers on either the grill or the stovetop. Make sure your grill or pan is very hot and well-oiled to prevent the burgers from sticking. For either grilling or stovetop cooking, cook the burgers for 5 to 6 minutes per side, until cooked through (165°F if using a meat thermometer).
    Make Ahead and Freeze
    Like most burgers, these turkey burgers freeze well. Shape them into patties, then wrap the raw patties in plastic wrap and freeze in a single layer on a plate or baking sheet in the freezer. Once solid, gather them into a freezer bag and freeze for up to three months.
    Thaw overnight in the fridge, then cook as per the recipe.
    More Great Burgers to Try!

    From the editors of Simply Recipes

    Try These Variations!
    So many of you have made (and loved!) this recipe over the years — thank you! We love all the tweaks and swaps you’ve made. Here are a few of our favorites:
    Ideas for What to Serve on the Side
    Need some inspiration for what else to put on your plate? Try a few of these favorite side dishes:

    Updated August 2, 2020 : We spiffed up this post with a new video. No changes to the original recipe.

    Herbed Turkey Burger Recipe

    Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps, too.

    Ingredients
    2 tablespoons extra virgin olive oil
    1/2 medium red onion, minced
    4 minced garlic cloves
    2 pounds ground turkey meat, preferably from the legs and thighs
    1/2 teaspoon salt
    1 teaspoon black pepper
    1/2 cup loosely packed chopped parsley
    1 tablespoon minced fresh rosemary
    1 tablespoon minced fresh sage
    2 teaspoons chopped fresh thyme
    To serve:
    Burger buns
    Toppings like sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise, mustard, relish, and/or ketchup

    Method

    1 Sauté onions and garlic: Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to a large bowl to cool down.
    2 Make the burger mix: Once the onions are cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined. You want the herbs mixed in without overworking the meat (which would make the burgers tough).
    3 Form the meat into patties. Use your fingers to form a slight indentation in the middle of the patties. When burgers cook, the meat contracts from the edges. If the middle part is slightly thinner than the edges it will help the patties finish with a more even shape and less of a bulge in the middle.
    4 Cook the burgers: Cook on a hot grill or in a hot cast iron frying pan for 5 to 6 minutes per side, until cooked through (165°F if using a meat thermometer).
    If using a grill, first pre-heat the grill on high for 10 minutes and coat the grates with a little vegetable oil.
    If using a frying pan, put a little oil in the pan first to help keep the burgers from sticking. A trick my mother uses when making burgers in a cast iron frying pan is to sprinkle the bottom of the pan with a little salt. The salt acts sort of like ball bearings, keeping the patties from sticking when you go to flip them.
    5 Serve the burgers: Toast the buns and serve the burgers with the accompaniments of your choice—sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise (especially good with mayo), mustard, relish, and/or ketchup.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO

  • in Recipes

    Freekeh Vegetable Soup

    Simple ingredients come together to make a deeply satisfying and nourishing soup. Freekeh, smoked wheat, adds a character and body while vegetables like kohlrabi, carrots, and zucchini boost the nutrition and flavor factor.

    Soup is a year-round dish for me, but I’m also one of those people who carries a sweater even in the triple-digit heatwave of summer. You never know when someone might be a bit too aggressive with the air conditioning!
    When it comes to soup, I like it hearty and loaded with vegetables and this Freekeh Vegetable Soup from the cookbook Sababa: Fresh, Sunny Flavors from My Israeli Kitchen by Adeena Sussman checks all the important boxes for me.
    “It’s not all palm trees and hot beaches; Tel Aviv has a winter, too, bringing hard rain and strong winds that practically make you beg for a bowl of soup,” Adeena writes in Sababa.

    A Cookbook Worth Treasuring
    Sababa is one of the most used and tattered cookbooks in my home. I’ve made more than 20 recipes from it in the six weeks I’ve owned it, and I have yet to find one that didn’t work or I didn’t absolutely love. The book was published in 2019, and I stumbled into it through our 2020 Summer Cookbook Club.
    WHAT IS FREEKEH?
    Freekeh is readily available in most grocery stores and Middle Eastern food markets in the US. In standard grocery stores, you are likely to find it in the health food, global food, or grain sections of the store.

    “Freekeh (smoked, cracked wheat) adds both body and flavor to this [soup]. Though most wheat in Israel is imported, a small amount is harvested locally every spring,” Adeena writes in Sababa. “In Arab communities, prized young green wheat is picked and dried in the field over wood to create freekeh (pronounced “freaky” in Israel), a beguiling grain that can be used a million ways (though some of the freekeh I buy here is local, much of it is imported from Turkey). If you throw in a little extra, its starch makes the soup grow thick, so that one minute you have a normal broth and the next you’re looking at almost-porridge . . . but in the best possible way. The freekeh adds just a wisp of smoky flavor, as though a blown-out match had passed through each spoonful for a second.”

    SWAPS AND SUBSTITUTIONS
    This soup, like most soups, lends itself well to substitutions.
    If you can’t find freekeh try:
    Bulgur
    Quinoa (although the soup won’t be as thick)
    Small pastas like orzo
    Vegetables:
    Kohlrabi for potatoes
    Yellow summer squash for zucchini
    Parsnips for carrots
    CAN YOU FREEZE FREEKEH VEGETABLE SOUP?
    Although I think most soups freeze well, I draw the line at soups with tender summer squash like zucchini. Freezing breaks them down a little too much for my taste. If you skip the squash, this soup would freeze beautifully.
    MORE GREAT SOUP RECIPES!
    LEARN MORE ABOUT ADEENA SUSSMAN AND ISRAELI COOKING
    If you’re looking for more great recipes, check out Adeena Sussman’s book, Sababa: Fresh, Sunny Flavors from My Israeli Kitchen. Autographed copies are available in our Simply Recipes Shop.

    Freekeh Vegetable Soup Recipe

    Freekeh Vegetable Soup recipe from Sababa by Adeena Sussman, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2019 by Adeena Sussman

    Ingredients
    1 cup freekeh (cracked or whole)
    3 tablespoons extra-virgin olive oil, plus more for drizzling
    1 large onion, diced
    1 medium kohlrabi, rind and tough outer membranes peeled off, diced
    2 medium carrots, diced
    1 teaspoon kosher salt, plus more for seasoning
    1/2 teaspoon freshly ground black pepper, plus more for seasoning
    3 garlic cloves, minced
    8 cups vegetable or chicken broth, plus more if needed
    2 medium zucchini, diced
    1 Parmesan rind or 1 tablespoon nutritional yeast (optional)
    2 teaspoons chopped fresh za’atar or oregano
    1/4 teaspoon cayenne pepper, or more to taste
    Chopped fresh herbs (za’atar, parsley, chives, or scallions), for garnish

    Method

    1 Prep the freekeh: Place the freekeh in a medium bowl, cover with cold water, and set aside.
    2 Sauté the vegetables: Heat the olive oil in a large (4- or 5-quart) saucepan over medium heat. Add the onion and cook, stirring, until softened, 8 minutes. Add the kohlrabi and carrots and cook, stirring, until the vegetables begin to soften, 5 minutes; season generously with salt and black pepper. Add the garlic and cook 1 more minute.
    3 Assemble the soup: Drain the freekeh, rinse it with cold water, and add it to the pot. Add the broth, zucchini, Parmesan rind if using, za’atar, salt, and the cayenne.
    4 Cook the soup: Bring to a boil, then reduce the heat and simmer, uncovered, until the soup is thickened, 25 to 30 minutes (or a few minutes longer if you’re using whole freekeh instead of cracked freekeh).
    5 Serve: Remove the Parmesan rind, season with more salt and black pepper to taste, divide among bowls, garnish with herbs, and drizzle with olive oil.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    Products We Love

    Broken Roasted Baby Green Freekeh, 16 oz

    $5.99 at Snuk Foods
    Buy

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Summer Miller
    Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).
    More from Summer LEGGI TUTTO

  • in Recipes

    Roasted Zucchini with Garlic

    Easy roasted zucchini recipe! How to cook zucchini by cutting lengthwise, oven-roasting with olive oil, garlic, black pepper, and Herbes de Provence.

    Photography Credit: Elise Bauer

    During the summer, our gardens are filled with more zucchini than we know what to do with, and I hunt down all my zucchini recipes. Here is one quick and easy way of preparing zucchini.
    I had a variation of this baked zucchini the other night at a friend’s house and was amazed to hear her children exclaim, “Please give me some zucchini. I love zucchini!” Hello? When was the last time you heard that?
    VIDEO! How to Make Roasted Zucchini with Garlic

    From the editors of Simply Recipes

    How to Avoid Soggy Zucchini
    This baked zucchini will definitely be soft, but it shouldn’t be soggy. Here’s how to avoid soggy zucchini:
    Roast, don’t bake: A high oven temp of 450°F means the zucchini roasts instead of bakes. That means the zucchini develops a bit of char and is less likely to become soggy.
    Don’t crowd the pan: Make sure there is plenty of space between your spears.
    Flip the spears on their backs: Arrange all the spears skin-side down, so that the triangle part is sticking up. This will help the moisture cook out and evaporate instead of getting trapped against the baking sheet.
    Don’t overcook: Start checking your zucchini after 7 minutes and then keep checking every few minutes. The zucchini is ready when it’s tender, but still has some bite.
    Ways to Adapt This Recipe
    Toss the zucchini with a different herb or spice mix, like za’atar seasoning, fresh dill, or fresh basil.
    Toss the warm zucchini with grated Parmesan, feta, or goat cheese.
    Skip the minced garlic and toss the cooked zucchini with roasted garlic instead
    Toss with slivered almonds or pine nuts
    Mix the zucchini with some summer squash
    What to Serve with Roasted Zucchini
    This zucchini is the perfect side for anything coming off the grill during the summer: grilled chicken, grilled salmon, grilled steaks, you name it. Other times of year, pair this with roast chicken or baked fish.
    More Simple Zucchini Recipes

    Updated August 1, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe. Enjoy!

    Roasted Zucchini with Garlic Recipe

    Ingredients
    1 pound zucchini, each cut in half across the middle, then each half quartered lengthwise
    1 teaspoon fresh minced garlic cloves
    1 tablespoon extra virgin olive oil
    Kosher salt
    Freshly ground black pepper
    1/2 teaspoon Herbes de Provence or dried thyme, or 1 teaspoon of fresh chopped thyme

    Method

    1 Preheat oven: Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven.
    2 Prep the zucchini: Place the zucchini and garlic in a bowl and toss with olive oil.
    Spread the zucchini out onto a foil or silicone-lined sheet pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).

    3 Roast zucchini: Roast the zucchini at 450°F for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)

    4 Toss with herbs, salt, pepper: Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    Products We Love

    Nordic Ware Aluminum Half Sheet Pan

    $17.70 on Amazon
    Buy

    Silpat Half-Sheet Silicone Baking Mat

    $24.99 on Amazon
    Buy

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO

  • in Recipes

    The Most Popular Recipes in July

    I’m not sure about you, but I feel like I blinked and July was gone!
    We’re charging through the dog days of summer here, and trying to pack in as many adventures as we safely can.

    This month, you all were still (!) making banana bread, but also trying your hands at a delicious Puerto Rican dessert.
    You were grilling and dreaming of Maine lobsters, too. We’re with you there.
    Did you miss any of these recipes? If so, it’s not too late to join in the fun. LEGGI TUTTO

  • in Recipes

    5 Recipes to Break the Dinner Rut

    This week, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, Army wife, and a Simply Recipes recipe tester and developer!
    The dog days of summer are in full effect. I don’t know about you, but for some reason, this time of the year finds me in a very rote period of cooking. The same meals are made and served over and over again: It’s like Groundhog Day.

    When it comes to keeping repetitive meals to a minimum, meal plans will always be your BFF. They open your eyes to recipes you may never have thought of before. For this week’s plan, the grill is going to earn its keep as most of our meals will be taken outside.
    When it comes to planning for meals that break your normal dinner routine, it’s all about picking up that ingredient you’ve always wanted to try. Step outside of your comfort zone by introducing a new vegetable, fruit, or grain to your family this week. Even preparations can liven things up—for example, our gazpacho later on in the week.
    One last thing: Looking for dinner ideas? You’re in the right spot! We have delicious meal plans to suit every taste and lifestyle—Healthy Eating, Family Favorites, and Vegetarian just to name a few. These one-month plans are $6.95 and, with them, you get a dessert and weekend prep recipe and a shopping list. They’re beautifully designed and perfect to print and save or simply load and cook right from your computer! LEGGI TUTTO

  • in Drink

    Episode 157 – Agave Road Trip

    How Chava and Lou came to fall in love with Mezcal – each in their own special way. Lou by way of beer and Chava, well…his journey may have involved a little under-aged drinking something called “Aguas Locas,” aka Crazy Waters.

    What makes agave spirits so special – including milling, direct-fire distillation, earthen oven roasting, and a terroir unique from any other in the world.

    Of course, we talk about Agave Road Trip, but more importantly, we try to capture some of the stories, flavors, and a few examples of the 400 decisions (and that’s not a random number) that mezcaleros must make as they cultivate, ferment, and distill their products.

    There’s a few other important discussions that anchor this interview:

    One is the recap of an agave tasting seminar Lou gave at Tales of the Cocktail 2019, where he walked people through a 3 by 3 comparative tasting that demonstrated the fingerprint of the agave varietal vs. the fingerprint off the mezcalero, vs. the fingerprint of the moment (or the batch, or the microbiome).

    Another is our attempt at explaining the very tricky line that external interests must walk when interacting with the mezcal community. This is a question I’ve been stewing on since I met Lou a year ago, and I think we uncover some really important questions that all gringos need to consider when we make choices about mezcal.

    And finally, we do a little thought experiment to figure out what the world might look like if agave spirits were produced in places outside of Mexico.

    Between Chava’s intimate understanding of the engineering and production side of agave spirits and Lou’s experience running a non-profit that addresses food and water insecurity in the communities responsible for these incredible products, you’re in for a real treat here.
    You get a real sense for the humor and passion that underpin the Agave Road Trip podcast, which you can download for free on all your favorite podcasting platforms. You can also support them by visiting HeritageRadioNetwork.com, clicking on the beating heart at the top of the screen, and selecting “Agave Road Trip” as the beneficiary of your donation.
    Featured Cocktail: The Esplanade Swizzle
    This episode’s featured cocktail is the Esplanade Swizzle, and I love this drink for a couple reasons. First, it was developed by Chicago bartender Danny Shapiro, and we have a great Chicago connection in this episode with Lou Bank, who calls Chi-town his home when he’s not journeying around Oaxaca. Second, it’s got Amontillado Sherry, which is arguably my FAVORITE style of Sherry – lightly oxidized, nutty, and complex.
    To make the Esplanade Swizzle, you’ll need:
    Fill a highball glass halfway with crushed or pebble ice, add your ingredients, give them a good, healthy jostle with a swizzle stick, then top with more crushed ice, garnish with a freshly activated sprig of mint, and enjoy.
    Swizzles are a great way to embrace the summer heat. The crushed ice and falernum give the Esplanade Swizzle a distinct “tiki” vibe, while the ginger syrup and the amontillado sherry offer some rich, spicy notes to complement the mezcal.
    Show Notes
    Below, you’ll see Eric’s capture of the 3 x 3 mezcal tasting that Lou conducted at Tales of the Cocktail 2019. The top row demonstrates the fingerprint of the agave varietal (3 different varietals, same distiller/method). The middle row demonstrates the fingerprint of the mezcalero (same varietal, same methods, 3 different distillers), and the bottom row demonstrates the fingerprint of the “moment” (same mezcalero, same varietal, 3 different open fermented batches). LEGGI TUTTO

  • in Recipes

    9 Ways to Make Pesto Straight from the Garden

    Pesto has quickly become one of my favorite ways to use up my fresh garden produce. Don’t let the basil and pine nuts fool you; you can make pesto out of almost any fresh green, herb, or nut combination. Try mint and parsley, kale and cashews, or even carrot tops.
    I love slathering pesto on summer sandwiches and burgers, using it as a sauce for pizza, and whipping up a quick weeknight pasta dish with pesto as the sauce.
    Every time I taste its rich flavors and the way it miraculously transforms meals, I can’t help but think to myself, “Presto, pesto!” So, let’s see just exactly how many different ways you can make pesto and transform everyday dishes into wondrous adventures!

    Products We Love

    Mortar and Pestle

    $19.95 on Amazon
    Buy

    Cuisinart 7-Cup Food Processor

    $117.00 (35% savings) on Amazon
    Buy

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

  • in Recipes

    Editors’ Picks: Pizza-Making Supplies

    Once you get the hang of homemade pizza, you’ll wonder why it took you so long to give it a try!
    Start with a solid recipe; add a few special pizza-making tools and techniques, and soon homemade Friday Night Pizza will be a household tradition.
    Here are the tools we recommend for making excellent pizza from scratch. LEGGI TUTTO