Archive for February 19, 2008
Pie Pockets
Like most Americans, I love eating food in single, hand-held servings, especially when it can be frozen and conveniently heated up in my toaster oven at any time of the day. Unlike many, however, I’m a little bit squeamish when it comes to food additives and preservatives and food items with more than 7 or 8 ingredients. In an effort to negotiate my love for food pockets and my disgust for most frozen foods, I did a little experimenting with pie dough and my oven. It was a rather successful experiment.
These pie pockets have apples, dried cranberries and walnuts in them (with sugar, brown sugar, cinnamon, ginger), but I figure you can pretty much put any kind of pie filling in there (or any savory pot pie or samosa filling). The key is to get a good dough going first. (more…)
Turkey Burgers with Bok Choy and Beet Salad
Boyfriend and I had some friends over this weekend and cooked up a nice meal in their honor. The main ingredients all came from the Union Square Farmers Market, which isn’t as lush and fruitful this time of year as it is in the summer, but even in February you can find a meal there. I picked up a couple of pounds of ground turkey, some beets, a tub of goat cheese and some baby bok choy, all grown locally in New York and New Jersey.
Turkey burgers are as easy to make as hamburgers – just mix in some spices, an egg, some breadcrumbs, garlic or onion (if that’s how you like it). We also like to mix in some barbecue sauce to give the meat a little kick. Serve it with all your normal burger condiments and on nice big fluffy rolls from a local bakery. Turkey is a great substitute for beef, as it’s lower in fat, and also less energy and water-intensive to produce (since cows are bigger, they take more feed and time to produce the same amount of meat as pork and poultry).
Bok Choy is also easy to make, and is also the cutest of all the green vegetables. (more…)
