Curried Turkey Burger Sliders with Cucumber Yogurt Sauce

We got this recipe when we subscribed to Clean Eating Magazine. 

Ingredients:
1 egg white
1/3 cup coarsely grated apple, left unpeeled
1/4 cup minced or coarsely grated red onion
3 tbsp ground flaxseed
1 tbsp curry paste or powder
2 tsp minced fresh ginger
Sea salt and fresh ground black pepper, to taste
2 tsp lemon juice, divided
1 tsp ground coriander, divided
1 lb lean ground turkey (or lean ground chicken)
1/2 cup nonfat plain Greek yogurt
1/2 cup peeled and grated cucumber, drained
Olive oil cooking spray
8 oz whole-wheat naan bread, cut into 24 2-inch squares or rounds

Directions:

1. In a large bowl, combine egg white, apple, onion, flaxseed, curry, ginger, salt, pepper, 1 tsp lemon juice and 1/2 tsp coriander. Mix in turkey and shape into 12 1/2-inch-thick mini burger patties.
2. In a small bowl, combine yogurt, cucumber, salt, pepper and remaining 1 tsp lemon juice and 1/2 tsp coriander. Set aside.
3. Heat a nonstick grill pan or large nonstick skillet on medium-high and mist with cooking spray. Cook patties, turning once, until meat is no longer pink in center, about 5 minutes. 
4. Top patties with cucumber yogurt, dividing evenly, and sandwich between 2 squares naan bread.

Notes:

• We actually cook them in olive oil rather than the cooking spray, which I'm sure brings the flavor down by a whole bunch.
• You can also grill them, which we've done as well. However, if you grill them be careful that they do not stick to the grill or slide through the grates.
• As a meal, serves 4.

Sweet and Sour Sauce

11 year old son made this.

Ingredients:

• 1/3 cup white vinegar
• 1 cup water
• 2/3 cup sugar
• dash of Salt
• dash of MSG
• dash of Tabasco
• 
  
• 1 tablespoon Cornstarch combined with 2 tablespoons water
• 1/2 teaspoon Worcestershire sauce
• dash of White Pepper

2 Tbsp. ketchup

Instructions:

1. Cook first six ingredients over medium heat, then add cornstarch in water, Worcestershire sauce, and white pepper until it is bubbly and thick. Remove from stove and add ketchup.This will stay good in the refrigerator for about a week.

Notes:

• Original Recipe

Brown Sugar Jack BBQ Sauce

I wanted to make my own barbecue sauce for my barbecue sandwiches. Jack Daniels sauces are usually popular, so I made this one.

Ingredients:
1 cup ketchup
1 cup cider vinegar
1 cup Jack Daniel's Tennesse Whiskey
1 1/2 cup brown sugar
1/2 cup finely chopped onion
2 tablespoons (vegan) Worcestershire sauce
1 tablespoons Tabasco® sauce

Directions:

1. Combine all ingredients in a large saucepan. 
2. Bring to a boil, then simmer about 30 minutes, or until slightly thickened. 

Other Details:

• Makes about 2 1/2 cups.
• I made sure I had a ketchup with no HFCS and a vegan Worcestershire sauce.
• Adapted from Original Recipe called Stillhouse Barbecue Sauce.

Entree: Crunchy Coated Fish with Dill Sauce

Another good recipe out of Robin Asbell's New Whole Grains Cookbook. This is a nice version of a cod, halibut, or tilapia. 

Dill sauce to left and Fish on right

Ingredients:

Sauce
1 clove garlic
1/2 cup fresh parsley leaves, washed and dried
half of a 10-ounce box of firm-style silken tofu
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 cup extra-virgin olive oil

Fish

2 brown rice cakes
1 large egg
1/4 cup canola oil
4 small (halibut or other firm fish) fillets, 6 ounces each

Directions:

Sauce 

1. In a food processor, mince the garlic and parsley. 
2. Add the tofu, and puree. Scrape down the sides and keep processing until it is completely smooth. 
3. Add the lemon juice, dill, and salt, scrape down, and process to mix. 
4. Pour the olive oil slowly through the tube with the motor running. 
5. Scrape the tofu sauce into a bowl and reserve, then wash the processor bowl, and dry it well.

Fish

1. Break the brown rice cakes into pieces and put into the food processor bowl. Pulse to break the pieces into rice-size bits. Transfer the rice cake bits to a pie pan or plate. 
2. In another pie pan, whisk the egg. Heat the oil until it shimmers. 
3. Coat the fish fillets in the egg mixture, then in the rice cake bits, and put them in the hot pan. After the pan returns to a sizzle, reduce the heat to medium. 
4. Cook for about 5 minutes per side for thick fillets, less for thinner ones.
5. Serve hot, with the sauce in little bowls for dipping.

Other Details:

• Serves 4.