You may have caught Kathy Dukes in today's edition of Your Courier Herald. She and all of her answers were on page 5c, but in case you missed it here are her tips:
Q. What is your biggest time saver in the kitchen?
I keep a "trash" bowl on the counter as I prepare my recipe. This saves many steps to and from the garbage can.
Q. What is your favorite comfort food?
Roast beef with gravy, real mashed potatoes, butter beans, cracklin' corn bread, thin layer chocolate cake, and tea
Q. What was the first thing you ever cooked?
a pan of biscuits from scratch
Q. Do you cook all at once or work ahead? Give an example.
I work ahead. I choose my recipe, read it and reread it. I check my cupboards for any ingredients I may lack, purchase ingredients, wash, dice or chop, etc. ingredients as recipe states. Then I assemble all dry ingredients.
Q. What is your family's favorite home-cooked dish?
A huge pot of vegetable soup with lacey corn bread.
Q. What is your favorite seasonal produce and how do you use it?
Green Beans because they are so versatile and easy to prepare. My family's favorite is Roasted Green Beans..
Preheat oven to 500 degrees. Wash and snap ends from beans. Spread beans on a baking sheet or in a pan large enough to hold them in a single layer. Coat with 11/2 tsp. of extra-virgin olive oil. Roast, turning once halfway through cooking until tender and beginning to brown. About 10 minutes. *I also like to sprinkle a dash or two of garlic oil over roasted beans*
Q. What recipe do you make low-cal that still tastes good?
Mashed potatoes and also Sloppy Joes.
Q.What tricks do you use to ease clean up?
I wash pots and bowls as I finish with them.
Q. If you cook do you also clean up? If not you, who?
I cook and my husband loads the dishwasher as I put the food away. We share in cleaning the counters, floor, and stove.
Kathy sounds like a great cook and we even got a great bean recipe thrown in extra. Now that is a Courier Herald Cook.
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I would feel so guilty if I did not post the following healthy recipe! Turkey has definitely taken the place of ground beef in our house for it makes the best ground beef recipe taste better and unique! I came across this recipe by just browsing and decided to make it for my family and man! am I so glad I did! The burgers are very easy to make, moist, and very delicious! Makes me sad when mine is all eaten up! LOL BUT, the Scallion-Lemon Mayonnaise is a must for the turkey burger for it just makes the burger even better! I hope you all will at least try ground turkey for your next home grilled burger and let me and the other readers know what you thought of this new taste.
Turkey-Mushroom Burgers
Makes 6 servings
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour
EASE OF PREPARATION: Moderate
2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
8 ounces white mushrooms, wiped clean
3 teaspoons extra-virgin olive oil, divided
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup Scallion-Lemon Mayonnaise (recipe follows), optional
1 pound lean ground turkey breast (see Ingredient note)
1 large egg, lightly beaten
3 tablespoons chopped fresh dill
1 1/2 tablespoons coarse-grained mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 whole-wheat buns (optional)
Lettuce leaves & tomato slices for garnish
1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food processor until finely chopped.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, garlic and the mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes. Add to the breadcrumbs and let cool completely, 15 to 20 minutes.
3. Meanwhile, prepare Scallion-Lemon Mayonnaise, if using.
4. Preheat grill to medium-high.
5. Add ground turkey, egg, dill, mustard, salt and pepper to the mushroom mixture; mix well with a potato masher. With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
6. Oil the grill rack. Brush the patties with the remaining 1 teaspoon oil. Grill until no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.) Meanwhile, split buns and toast on the grill for 30 to 60 seconds, if using. Serve burgers on buns, garnished with lettuce, tomato and Scallion-Lemon Mayonnaise, if desired.
NUTRITION INFORMATION: Per serving (without buns or garnishes): 193 calories; 10 g fat (2 g sat, 5 g mono); 95 mg cholesterol; 9 g carbohydrate; 18 g protein; 2 g fiber; 418 mg sodium; 385 mg potassium.
Nutrition Bonus: Potassium (19% daily value).
1/2 Carbohydrate Serving
TIP: Ingredient Note: Lean ground turkey breast has 110 calories and 1 gram fat per 3-ounce serving, compared to 193 calories and 11 grams fat in regular ground turkey (which may include leg meat and skin).
MAKE AHEAD TIP: Prepare through Step 5. Wrap individually and refrigerate for up to 8 hours or freeze for up to 3 months. Thaw in the refrigerator before cooking.
RELATED RECIPES: Scallion-Lemon Mayonnaise
Use this tangy mayonnaise as a sandwich spread or as a dip for a platter of grilled summer vegetables.
Makes about 1/2 cup
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
EASE OF PREPARATION: Easy
1/4 cup nonfat sour cream
2 tablespoons low-fat mayonnaise
1 1/2 tablespoons chopped scallions
1/2 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
Pinch of salt, or to taste
Freshly ground pepper to taste
Combine sour cream, mayonnaise, scallions, lemon zest, lemon juice, salt and pepper in a small bowl; whisk until blended.
NUTRITION INFORMATION: Per tablespoon: 17 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 2 g carbohydrate; 1 g protein; 0 g fiber; 44 mg sodium.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
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