Recipes

Last week's #tastytues was all about calories and keeping resolutions. This week, I just wanted a chocolate snack!

 

Kay's Coffee Cup Cookie Recipe

Today's #tastytues found me super snacky and really hungry for some peanut butter. So I whipped up some quick SNACKCAKES!

I don't keep bread in the house since there are only 2 of us and it goes bad too quickly (or we eat it in one afternoon :p). During the rest of the year, I'd just smear some peanut butter on an apple or banana and happily go on working, but the local fruit hasn't been too appealing as we head into mid-winter in BC.

So, combing the ingredients in my fridge, I figured I could whip up some quick "pancakes" that were high in protein and low in carbs to give me the mid-afternoon boost I needed (while staying low in calories so I could indulge in some peanut butter feasting). The final result were nice medallion sized quick-bread snacks that easily accommodated ~1 tsp of peanut butter allowing me to feast on 3 of them + a tablespoon of peanut butter for a 230 calorie snack. How's that for sticking to your New Year's resolutions? The recipe ended up yielding 12 snack cakes, so I'm set for the week. 

Kay's Black Bean Snackcakes with Peanut Butter

Galangal is found in Thai, Indonesian, and Malaysian cooking. It's a rhizome - an underground creeping stem of a plant that sends out shoots to create new plants. Ginger is also a rhizome, and at first glance you might mistake fresh galangal for fresh ginger, although they are related, they aren't the same thing. In your chef's tip card, we invited you to visit our website for a recipe for Zesty Turkey Burgers. Here it is:

 

Quick & Easy Pozole

• 1 small onion, chopped
• 1 lb. ground turkey thigh
• 1 tbsp. galangal paste
• 1 small bunch of fresh cilantro, chopped
• 1 fresh jalapeno, finely chopped
• Zest & juice 1 lime
• 4 tbsp. prepared peanut sauce
• 2 large carrots, grated
• ¼ of a small green cabbage, sliced
• 1 small red onion, sliced
• 1½ tbsp. olive oil
• Salt & pepper to taste
• 1 garlic clove, finely chopped
• 4 fresh ciabatta buns, halved, sliced & toasted

Preheat your BBQ to medium-high/400 degrees. Heat ½ tbsp. of the oil in a pan & sauté the onion for 5 minutes, adding the garlic for the last minute. Spoon into a bowl with the turkey, half the cilantro, the galangal paste, half the chopped chili, salt & pepper and lime zest. Mix to combine & then shape into 4 patties. Brush burgers with ½ tbsp. of oil, then BBQ for 4-6 minutes on each side, until cooked through. Spoon the peanut sauce onto the toasted ciabatta halves and top with the burgers. To make the slaw, in a bowl, mix the carrot, cabbage, red onion and remaining jalapeno & cilantro, then pour over the lime juice, stir to combine. Serve on top of the burger, inside the bun.