Islak Burgers

These delicious burgers are a typical Turkish street food. 

 

I have been enjoying Mediterranean recipes for the past year, and one of the foods we have most enjoyed, have without a doubt been from Turkey.  There are so many delicious recipes, from heart warming stews and kebabs, to yummy street food like Pide and Simit.  I had not heard of an Islak Burger before, so when I came across this recipe I knew I had to try it.

 

Wow was it good.  It was not only easy to make, it used simple ingredients but the result was fantastic.  You can make them in a skillet or in the oven, I chose to do the oven because I was making quite a few for the whole family.  Here is the source for the recipe.

 

 

Islak Burgers

Ingredients:

1½ pounds ground beef chuck (20% fat)

2 tablespoons chopped parsley

2 large garlic cloves, finely chopped, divided

1½ teaspoons paprika, divided

5 tablespoons (or more) unsalted butter, divided

¼ cup tomato paste

4 hamburger or brioche bun

1 tablespoon vegetable oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

 

 

Preheat oven to 400°F. Mix beef, parsley, half of garlic, and 1 teaspoon paprika in a large bowl. Divide into 4 loosely packed patties 4″ wide and 3/4″ thick. Make a small indentation in the center with your thumb to help keep it flat as it grills. Chill until ready to use.

Meanwhile, cook 4 tablespoon butter and remaining garlic in a medium saucepan over medium heat, swirling pan occasionally, until butter turns caramel-brown and smells nutty, about 5 minutes. Add tomato paste and remaining ½ teaspoon paprika, whisk to combine, and cook until paste begins to caramelize, about 30 seconds. Add ¾ cup water and whisk until smooth; simmer until mixture thickens slightly, about 5 minutes. Remove from heat.

Heat a large cast-iron skillet over medium-high. Melt 1 tablespoon butter and cook buns, cut side down, until cut sides are golden-brown, about 2 minutes (you may need to do this in 2 batches, using additional butter if needed). Using a brush, generously brush cut side of buns with tomato sauce.

Transfer buns to a 13 x 9″ glass baking pan.

Add oil to the skillet and increase heat to high; heat until oil begins to smoke. Season patties on both sides with salt and pepper. Reduce heat to medium and cook burgers until lightly charred on the bottom, 2–3 minutes. Flip and cook to desired doneness, 2-3 minutes for medium-rare.

Transfer burgers to the pan with sauce and coat burgers in sauce. Transfer burgers to bun bottoms and top with top bun. Brush the top of bun with sauce. Cover the pan with foil, transfer to the oven, and bake for 5 minutes. Carefully remove foil and serve immediately.

2 Ingredient Bread Rolls

I think everyone has seen this recipe floating around.  It comes from Kirbie Cravings.  It is a very quick and easy recipe to throw together, and the results are quite a tasty roll, albeit a bit heavier than a usual roll.

 

The family all enjoyed it, I did too but I am low carb so it's not something that I will be having a lot, but for a quick bread roll, it is definitely a recipe I'll keep on hand.

 

2 Ingredient Bread Rolls

Ingredients:
2 cups self rising flour
1 3/4 cups + 2 tbsp nonfat plain Greek yogurt


Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
In a large mixing bowl, add flour and yogurt. Stir with a spatula just until all the flour is fully incorporated and a dough forms. Your dough will be quite sticky. Be careful not to overmix. The more you mix, the stickier your dough will be.  Divide dough evenly into 9 pieces. Lightly wet your hands and grab one of the dough pieces. Roll it between your hands until it forms a ball (it's okay if it has cracks, you just want to make sure it is round) and then place it onto the prepared baking sheet. Repeat with remaining dough (wash your hands clean and rewet for each one), spacing dough balls 2 inches apart.  Place rolls into oven and bake for about 25 minutes or until rolls are done.

Notes: If you don't have self-rising flour, you can make your own by whisking together 2 cups all purpose flour + 3 tsp baking powder + 1/2 tsp salt.

Menu Plan Monday - October 21 to 28, 2024

It's been a while since I've added a Menu plan Monday, and I wasn't planning on doing it again, really, but just felt like it today, so thought I would bring it back and hopefully stick with it.  It helps me have a place to keep my meal plans on hand.

Hope you enjoy a peek into our meals over the next week!

MENU PLAN October 21 - 28, 2024


Monday 21st
Breakfast: Low Carb Banana Pancake
Lunch: Tuna Salad
Dinner: Sage and Kale Stuffed Spaghetti Squash

Tuesday 22nd
Breakfast: Oatmeal, Coffee
Lunch: Vegetable Soup
Dinner: Cabbage Roll Casserole, Salad

Wednesday 23rd
Breakfast: Scrambled Eggs, Multigrain Toast
Lunch: Honey and Vanilla Greek Yogurt, Walnuts
Dinner: Ham Alfredo Pasta, Garlic Knots, Salad

Thursday 24th
Breakfast: Weetabix, Coffee
Lunch: Tuna salad
Dinner: Baked Fish Fillets with Creamy Spinach Sauce, Basmati Rice, Tomato Zucchini


Friday 25th
Breakfast: Oatmeal
Lunch: Leftover Zucchini and Fish
Dinner: Stromboli - Pepperoni and Ham and Vegetarian

 

 

Saturday 26th

Breakfast:  Cinnamon Rolls for the kids, Keto Waffle for me

Lunch: Heading to a museum so will get something out for lunch and dinner

Dinner:  Eating out

 

Sunday 27th

Breakfast: Keto English Muffin

Lunch:  Salad

Dinner: Beef Curry with Rice

4 ingredient Keto Pizza

 

 

Since I've been on a low carb diet, I have tried to find recipes that I can make that are not only easy but delicious, and will take away my cravings for those carb loaded meals, that I used to love.

Pizza is one of those.  I do love a good pizza, but I really don't want all the carbs.

This recipe is just 4 ingredients, faster and easier to make than normal pizza and it is delicious.  

4 Ingredient Keto Pizza Crust

Source

Ingredients

• 1 1/2 cups shredded mozzarella cheese (plus more for topping)
• 2 tbsp cream cheese
• 3/4 cup almond flour
• 1 egg (beaten)
• sauce & pizza toppings of your choice

Instructions

• Preheat your oven to 425 degrees.
• In a large bowl, microwave the cream cheese and mozzarella together for 90 seconds, stirring half way through.
• Stir in the almond flour and beaten egg to combine (if your dough appears to be too sticky, add in a little more almond flour). Knead with your hands until a dough forms.
• Place the dough in between two large pieces of parchment paper and roll the dough out into a 10" circle, or until it's about 1/3 inch thick. (*See tips in the recipe notes below for keeping the dough from sticking to the paper).
• Remove the top piece of parchment paper, and place the bottom sheet with the dough on it onto a pizza pan or upside down sheet pan.
• Use a fork to pierce lots of holes throughout the dough to help it cook evenly and prevent bubbling.
• Bake for 8-10 minutes or until slightly golden brown.
• Remove from the oven and top it with sauce, cheese, and the toppings of your choice.

Bake for an additional 5-10 minutes. Gobble up. :-)
 

Spicy Cucumber Salad

Hello everyone, I know it's been a long time.  The last recipe I added to this blog was back in November of 2023.  My word, seems like forever ago.

 

If you follow me on my main blog, you will know that in January, after routine blood work, I was told my Triglycerides were slightly elevated and I needed to make a few changes to my diet.  I've never been one to eat a really bad diet to begin with, but certainly had to make quite a few changes, mainly ditching all the junk, sweets, sodas and snacks and embracing a more healthier way of life.

 

I had already been looking into the Mediterranean diet and had made a few dishes, but after my doctor suggested the same diet to me, I just dived right in.

 

My meals now revolve around a lot more fish and chicken, minimum red meat.  Lots of veggies and fruits, quinoa, lentils, chickpeas and wholewheat pasta and rice.  Minimal potatoes and when I do have those, they are either red skinned which are healthier, or sweet potatoes, but even then, I have a few pieces and that's all.

 

I have lost 35 pounds since February and am in the best shape I've been in since my twenties.  My goal is to maintain this healthier way of life, but not give up everything yummy completely.  I still have a sweet treat once in a while, maybe once a month if that.

 

But, I want to start sharing some of the meals I've been having, here on the blog, not just to help others achieve a healthier way of life, but also as a record for me to have for the future.  Hope you enjoy!

 

Today's recipe is one of my husband and son's favorites lately, well, and mine too.  This spicy cucumber salad is so refreshing with just the right amount of heat.  It's delicious.  The recipe comes from Recipe Tin Eats, she has amazing recipes so be sure to check out her website. 

 

 

 

Spicy Cucumber Salad

Source:  Recipe Tin Eats

Ingredients

• 4 cucumbers (~20cm/8", scale up/down for shorter/longer, Note 1)
• 3/4 tsp cooking/kosher salt
• 1 eschalot/French onion , halved then very thinly sliced (US: shallot) (Note 2)
• 1 cup green onion , green part only finely sliced (1 large, 2 small stems)
• 2 tbsp+ chilli crisp (crispy chilli oil) - Laoganma is my fave (Note 3)
• 2 tsp white seame seeds , toasted (save some for topping)

Dressing:

• 1 1/2 tbsp rice vinegar (sub any clear vinegar)
• 2 tsp soy sauce , all-purpose or light (Note 4)
• 2 tsp sesame oil , toasted (ie brown, not yellow)

Instructions

Smash & salt cucumbers

• Smash - Hit cucumbers with a meat mallet, rolling pin or similar to make the sides burst open. Cut in half lengthwise then into 2.5cm/1" pieces.
• Salt 30 min - Place in a bowl, toss with salt. Set aside for 30 minutes to draw out water (Note 5). Drain/strain and discard salty water, leave cucumbers in same bowl.

Salad

• Whisk Dressing in a bowl.
• CHECK spiciness of your chilli crisp - they vary by brand. If using Laoganma, stick with recipe, else adjust to taste.
• Toss - Put green onion, eschalots, sesame seeds, dressing and chilli crisp in with the cucumbers. Toss until eschalots go floppy - ~30 seconds.
• Serve, sprinkled with extra sesame seeds and dollops of chilli crisp if you dare!

Note: Water continues to come out of cucumbers so after few hours/next day, you'll have a lot more dressing but not as intense flavoured. So eat/serve with spoon to get plenty of dressing in every bite!