Shopping List and Recipes for the Week of 8/30/10

Seafood Salad Cucumber Boats, Cheese n’ Onion Egg Pie, and Mediterranean Turkey Burgers (sans bun), Indian-Spiced Okra, and Summer Peach and Tomato Salad

Shopping List:

Meats/Dairy:

6 oz crab (I use imitation…yeah, I love it…don’t make fun. Get the real stuff if you can.)
1 dozen eggs
6 oz shredded swiss cheese
Milk
Organic butter
1 lb ground turkey
1/3 c goat cheese
2 oz crumbled feta cheese

Fruits/Vegs:

1 cup red pepper
1 scallion
1 cup celery
1 large English cucumber
1 bunch cilantro
1 medium ripe tomato
1 c purple potatoes
1 medium onion
1 bunch fresh parsley
1 red onion
3 ripe peaches (about 1 pound)
1/2 lb tomatoes (heirloom or a mix of orange and yellow are nice, however, just the regular old red ones work fine)
1/2 lb cherry tomatoes
1 bunch basil
1 lb small to medium okra pods

Miscellaneous (check your pantry first):

olive oil mayo
Dijon mustard
sundried tomatoes
sherry vinegar (If you have it great, if not- just use cider vinegar.)
extra-virgin olive oil
honey
brown mustard seeds
canola oil
ground coriander
curry powder (I used Madras- easy to find and cheap at the market, as are coriander and mustard seeds.)

Recipes:

Seafood Salad Cucumber Boats:
Makes 2 servings at about 2 blocks each.

Ingredients:

1 cup red pepper, diced
1 scallion, chopped
1 cup celery, chopped
1 large English cucumber, quartered and seed area removed (Cut cuke in half, then in half lengthwise.)
6 oz crab, chopped (I use imitation…yeah, I love it…don’t make fun. Get the real stuff if you can.)
1 tbs olive oil mayo
2 tsp Dijon mustard
¼ cup chopped cilantro, or to taste
Seasonings to taste

Other than cucumber, mix all ingredients together until thoroughly combined. Place salad into cucumber ‘boats’ and serve!

Cheese n’ Onion Pie
Makes 4 servings at about 4 blocks P and F and 2 blocks C. I served with fruit to round out the carbs.

Ingredients:

10 eggs, beaten well
6 oz shredded swiss cheese
1/3 c milk
2 tbl butter
1 medium ripe tomato, sliced
1 c purple potatoes, sliced thinly
1 medium onion, sliced
1/3 c fresh parsley, chopped
Seasonings to taste

Directions:

1. Preheat oven to 350.
2. On your stovetop, heat an oven-proof skillet over medium heat and add in butter. Add in onion and potato and saute until softened, constantly stirring.
3. Meanwhile, in a large mixing bowl, beat eggs with milk and seasonings, then stir in swiss cheese.
4. Once potatoes and onions are soft, pour egg mixture over the veggies, and let set, until the pie starts to bubble. About 5-10 minutes.
5. Remove the skillet from heat, and arrange the tomato slices on the top of the pie.
6. Bake for about 15 minutes in oven, or until pie has browned.

Mediterranean Turkey Burgers (sans bun), Indian-Spiced Okra, and Summer Peach and Tomato Salad
Makes about 2 4 block meals and 2 3 block meals.

For the burgers:

Ingredients:

1 lb ground turkey
1/3 c goat cheese
¾ c sundried tomatoes, chopped
Seasonings to taste

Directions:

Mix all ingredients together and grill!

I got my side dishes for this meal from my June Cooking Light Magazine. You can find those here:

Peach and Tomato Salad: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1988538
Okra: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1988519

Just a note about the okra- I did not use the Serrano chile. I added in a tsp of red pepper flakes instead. If you like hot, though, go for it! And, no canola oil, please. Just use olive oil.

Kelly’s Extras:

* For this meal, I served the burgers with a little big of BBQ sauce on top. Don’t use a lot, though, as BBQ usually contains high amounts of sugar.

* Though I love my cooking magazines, I am a little upset that I pay for them when all the recipes are online! My point here, use great sites like Cooking Light to find interesting meals. You can pretty much Zone anything. If you need help or have questions, just ask! Make sure you watch the carbs and the ingredients closely. That’s where a lot of recipes fall off the wagon.