Tag Archive for: Kitchen coach

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Carol’s Cajun Burgers

Shows an image of a hand holding a burger

Carol's Cajun Burgers

Yield: 4
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

A real crowd pleaser with a little kick!

Delicious and simple to make.

Ingredients

  • 1 1/2 lbs. 80/20 ground beef
  • ½ brown onion
  • 2 cloves fresh garlic
  • 1 tbsp My Sage Gourmet Cajun Blend seasoning
  • ½ cup ketchup
  • 1 tbsp prepared mustard
  • 2 tbsp Worcestershire sauce
  • 3 tbsp. breadcrumbs
  • ¼ cup milk or nut milk
  • 1 egg, beaten
  • 4 slices cheddar cheese
  • 4 Burger buns or lettuce for wraps
  • OPTIONAL:
  • Sliced tomato, pickles, Lettuce

Instructions

  1. Preheat grill on high heat
  2. To a skillet, add olive oil allow to warm 1 minute, Add onion and garlic, sauté over medium-low heat till soft and onion is opaque
  3. Reduce heat to low, add My Sage Gourmet Cajun Blend, ketchup, mustard and Worchestershire sauce and simmer 10 mins. to reduce, remove from heat and allow to cool for 15 mins. stirring occasionally.
  4. In a small bowl, combine breadcrumbs and milk, then add beaten eggs. Set aside.
  5. Place meat into a large bowl, add cooled onion/garlic mix well, then and add in breadcrumb mixture incorporating well then to form 4 patties.
  6. Lightly oil the grill grate, and cook the patties 5 minutes per side, or until well done. Place a slice of cheese on each burger, and allow to melt.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 570Total Fat: 26gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 106mgSodium: 1961mgCarbohydrates: 58gFiber: 5gSugar: 13gProtein: 28g

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© Carol Takakura
Cuisine: American / Category: Entrees

 

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Chicken Schnitzel

Who doesn’t love fried chicken, a mouthwatering combination of crispy and tender at its best?

Although many countries have their own version of it, Schnitzel actually originated in Austria where it is the national dish. In both Austria and Germany where it is also very popular, Schnitzel is most commonly prepared using veal. For all you poultry lovers I’ve put my own delicious twist on it.

 

Shows a plate with pieces of schnitzel and a lemon sliced in half

Chicken Schnitzel

Yield: 4
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes

Quick and easy to prepare. Perfect for an anytime meal.

Ingredients

  • 2 lbs. chicken breast, pounded thin
  • Sauerkraut (if desired as a side)
  • Lemon slices (if desired as a side)

For the Marinade:

  • 1 egg
  • 1 Tbs. honey
  • 1 Tbs. My Sage Gourmet All Purpose Blend
  • 1/4 tsp. sea salt
  • 1 Tbs. olive oil

For the Breading:

  • 1 1/2 cups bread crumbs.
  • 1/2 tsp. My Sage Gourmet All Purpose Blend
  • 1/2 cup canola oil

Instructions

  1. To prepare chicken, place pieces one at a time, in a ziplock baggie or wrapped in wax paper. Using a meat mallet or rolling pin, pound till it is evenly thin (about the thickness of your index finger.
  2. In a medium sized mixing bowl, combine egg, honey, 1 Tbs. , All Purpose Blend, 1/4 tsp. sea salt and olive oil. - Mix well!
  3. Add chicken breast and toss until all the chicken is well coated.
  4. Refrigerator for at least one hour.
  5. On a flat plate, mix breadcrumbs and 1/2 tsp. My Sage Gourmet All Purpose Blend.
  6. Coat chicken breast, one piece at a time with seasoned breadcrumbs and set aside.
  7. Preheat a cast iron or non-stick skillet to medium for one minute, before adding oil.
  8. Coat chicken breast, one piece at a time with seasoned breadcrumbs and place in the heated oil.
  9. Cook 5-6 minutes per side, until golden brown
  10. Keep cooked pieces warm on a plate in a 200 degree or less oven until all pieces are cooked.
  11. Delicious served with Serve with sauerkraut, fresh veggies or rice.

Notes

There are some really good Gluten Free breadcrumbs out there for those who require it. I use GF Panko bread crumbs.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 848Total Fat: 42gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 239mgSodium: 862mgCarbohydrates: 36gFiber: 3gSugar: 8gProtein: 78g

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© Carol Takakura
Cuisine: Austrian, German

 

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Gluten free Banana muffins

Gluten Free Chocolate Chip Banana Muffins

Gluten Free Chocolate Chip Banana Muffins

Yield: 1 dozen
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

Delicious and Healthy-ish gluten free muffins you will love.

Ingredients

  • 1 cup Cassava flour
  • 1/2 cup Coconut flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon apple pie spice blend
  • 1/2 teaspoon sea salt
  • 3 small very ripe bananas (about 1 cup mashed)
  • 1/4 cup pure maple syrup
  • 3 tablespoons NuNaturals
  • 2 tablespoons blueberry syrup
  • 1/2 cup coconut oil, melted and cool
  • 1 whole egg (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 375 degrees
  2. Lightly grease muffin tins or use liners.
  3. In a medium bowl whisk together cassava and coconut flours, baking powder, baking soda, apple pie spice blend and salt - set aside.
  4. In a separate large bowl, combine mashed banana, both maple syrups, coconut oil, egg and vanilla extract whisking together.
  5. Fold dry ingredients into wet ingredient bowl stirring gently to combine.
  6. Gently fold in chocolate chips
  7. Spoon batter into muffin tins filling ¾ of the way to the top
  8. Bake approximately 20-22 minutes depending on your oven
  9. Allow to cool 10 mins on a rack then hide them from your family 😊 Or Share if you dare!

Notes

I recommend Bob's Red Mill Flour
If you prefer not to use NuNaturals Maple Flavored Syrup, increase the maple syrup by 1 tablespoon instead. I find it plenty sweet either way.
You can find both of these items on Amazon, at Sprouts (certain locations) and Thrive Market.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 13gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 134mgCarbohydrates: 30gFiber: 2gSugar: 14gProtein: 3g

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© Carol Takakura
Cuisine: American

 

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Chilled Soba Noodle Soup

Chilled Soba Noodle Soup

Chilled Soba Noodle Soup

Yield: 2
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes

CAUTION: The pure yummy-ness of this dish may cause you to dance happily and uncontrollably around the room.

Ingredients

  • 1 Package of Soba (or Somen) Noodles
  • 1 cup seedless cucumber, peeled, chopped-bite size
  • 2 green onions chopped finely
  • 1/4 teaspoon Asian tea Rub
  • Handful of freshly chopped spinach or baby bok choy
  • 2 tablespoons each serving Soba Noodle soup base
  • Sesame Seeds (as garnish)
  • Cilantro (as optional garnish)
  • Cooked shrimp or crab (protein add )
  • 2 finely chopped bite size roma or grape tomatoes (optional)
  • A dash of Ponzu sauce optional)
  • A Dash or two Sriracha hot sauce or Furikake Seasoning (optional)
  • 2 Nori Sea Weed wrappers ripped into bit size pieces (packaged type used for sushi rolls (as optional garnish)

Instructions

  1. This dish is meant to be served cold.
  2. Cook your Somen Noodles, (per package directions. Be careful, they quick fast).
  3. Rinse /soak for a few minutes in an ice bath, then drain noodles.
  4. Place a 1/2-3/4 cup drained Somen noodles in each serving bowl, top with cucumber, green onion, Asian Tea Rub, spinach or bok choy, and bit of seed weed and sesame seeds along with 1-2 Tbsp. Soba Noodle Base.
  5. Add on any of the other suggestions that you might like or add you own ideas

Notes

Soba is the Japanese name for buckwheat. It usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours. They contrast to thick wheat noodles, called udon. In Japan, the word can refer to any thin noodle.

You can learn more about Buckwheat here.

Pre-packaged noodle soups are a kiddie favorite because they're quick and tasty. The downside is that the prepackaged versions aren't exactly healthy with all of that sodium loaded into their spice packets. Using this soba noodle base with the ponzu adds a rich tangy flavor. Using only a bit reduces much of the sodium. It only takes a few minutes to make your own, and it’s fun to serve them in a cup alongside kid friendly chopsticks. You can add different vegetables, shrimp or crab to make this heartier or get a protein bump. So good as an after school snack or a meal.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 121mgSodium: 1016mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 20g

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© Carol Takakura
Cuisine: Healthy / Category: Soup

 

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Quinoa Cakes

I love using Quinoa. I know tons of recipes for it but sometimes it’s finding that perfect little add in that gives it all you need. So, I played and played and finally found what I think are the perfect combination of flavors making this an easy, tasty, healthy dish that you will cook once, then eat a few more times through your busy week.

Quinoa Cakes

Quinoa Cakes

Yield: 4

(Adapted from Barefoot Kitchen and Whole Foods Market recipes)

Ingredients

  • 1 cup fresh spinach, washed patted dry and thinly chopped
  • ½ tsp. garlic, inner stem removed, then minced
  • 1 cup cooked red or golden quinoa (rinsed)
  • 1 tsp. freshly minced curly parsley
  • 1 1/2 tablespoon finely chopped red onion
  • Zest of 1 large lemon
  • 2 tsp My Sage Gourmet Aglio Olio E Peperoncino]
  • 1 tsp.freshly ground pepper (or to taste)
  • 1 tablespoon whole wheat Panko breadcrumbs
  • 1 egg, beaten
  • 3 ounces crumbled goat cheese
  • Grape seed oil
  • TOPPING:
  • 1 1/2 tablespoon chopped fresh dill
  • 1 1/2 cup plain nonfat yogurt
  • 2 teaspoons lemon juice

Instructions

  1. In a large bowl mix together spinach, garlic, quinoa and red onion, lemon zest, Add salt and pepper (adjust salt as needed. Add Panko, beaten egg and goat cheese- mix well.
  2. Make Quinoa patties about 2″ across and a 1/2 inch thick.
  3. In a large skillet, over medium heat, add just enough grape seed oil to cover the skillet bottom.
  4. Test oil by dropping a tiny piece of quinoa into the oil, It should sizzle but not pop. Adjust heat as needed.
  5. Place patties in skillet, careful to leave a bit of space around all sides of each patty, allows even cooking.
  6. Cook until browned, about 3 minutes. Flip gently to hold shape and cook on the second side 3 minutes.
  7. Place finished patties on a cookie sheet covered with a layer of paper towels to bloat off excess oil.
  8. Stir together dill, yogurt and lemon juice in small bowl, then spoon over warm quinoa cakes.

(OPTIONAL)

CAN BE BAKED if you make the following adjustments:.

  1. Increases cooking time,reduces oil usage, great flavor all the same!
  2. Preheat oven to 400°F.

ADDITIONAL INGREDIENTS to use when baking:

  1. 1/3 cup grated carrots
  2. 1/3 cup seeded and grated yellow squash
  3. 1/4 cup all-purpose flour
  4. teaspoon baking powder
  5. NOTE: ELIMINATE THE PANKO BREADCRUMBS!!! The flour replaces it as a binder when baked!!

INSTRUCTIONS

  1. In a large bowl mix together the spinach, garlic, Quinoa and red onion, lemon zest, carrots, squash, flour, beaten egg and baking powder, omitting panko.
  2. Form mixture into eight (4- to 5-inch) patties and arrange on an oiled baking sheet.
  3. Bake, flipping halfway through, until lightly browned and just crisp, about 25 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 58mgSodium: 241mgCarbohydrates: 29gFiber: 3gSugar: 10gProtein: 15g

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© Carol Takakura
Cuisine: Healthy / Category: Sides; Vegetarian

 

 

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