Tag Archives: turkey

Entree: Indian Curry Ginger Turkey Burgers

23 Mar

I’ve been wanting to make turkey burgers for awhile, but I didn’t realize how fast and easy they are! This amazing dish takes minutes to prepare and the patties can be eaten many ways! By themselves, with a salad, on your favorite bread, etc. They do not lose any of their taste if frozen, so please feel inspired to make some for nights when you might feel lazy. 🙂

The original recipe that inspired me is by Rachael Ray: http://www.rachaelray.com/recipe.php?recipe_id=5161. If you want, you can check out what she did different. (I cut out some things and altered other things to make it g&d free.)


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2 tsp fresh grated ginger
2 large garlic cloves, finely chopped
Four stalks of green onions, diced
~2 slices of your favorite gdfree bread, toasted and finely chopped
1 egg
1/4 cup patak’s sweet mango chutney
1 TB curry powder
1 tsp ground cumin
~1.25 lbs ground turkey

Flatbread to serve as a sandwich
(Naan or delicious rice uttapam bread)

Feel free to grill these patties for the best result!


1. Preheat oven to 350 degrees.

2. Prepare all ingredients and combine everything in a large bowl.

3. Mix thoroughly with your hands until all ingredients are incorporated.

4. Form small burger patties (this recipe makes about 8).

5. Lightly prepare a cookie sheet with olive oil and transfer patties.

6. Bake for about 25 minutes, flipping patties halfway through.

7. Serve on your preferred flatbread with your favorite toppings (red onion, more mango chutney, etc.) and enjoy!


Soup: Kale, Sausage, and Vegetable

30 Dec

Last night I had the urge to try to make kale into an interesting dinner. My small group later made a kale and sausage soup a few times but I couldn’t remember the recipe so I made it up 🙂 Some family and I had it for lunch today and they all loved it almost more than I love it!

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Olive Oil

1 small sweet potato, diced

1 package Hormel Naturals Smoked Turkey Sausage, sliced

1 sweet onion, diced

1 green bell pepper, diced

2 cups chopped mushrooms

1 can Great Northern Beans

1 can vegetable broth

3-4 cups water

3-4 leaves of kale (strip kale off its stem and teat into bite-sized pieces)



  1. Bring a pan with ~1 TB olive oil to medium heat
  2. Cook sweet potatoes all the way through
  3. Add sausage, onion, bell pepper and cook through.
  4. Add mushrooms, beans, vegetable broth, and water. (Enough water to make it as soup-y you would prefer.)
  5. Bring soup to a boil and then turn down to low and cover.
  6. About 10 minutes before serving, add the kale.
  7. Add spices to taste. I used salt, pepper, paprika, garlic, cayenne pepper, cumin, garam masala, and some Worcestershire sauce…it was pretty tasty. 🙂 You can change the spices to change the flavors of the soup, though.
  8. Simmer as long as you’d like!


My Infamous Lunch Sandwich

3 Dec

Most G&D free bread is usually adequate and tastes just fine, but last month I stumbled upon bread made by Flying Apron Bakery in Fremont. Day-old baked goods are half off and cost about $4 depending on the type. Such a great deal because other packaged breads at the store cost about the same amount but are not as good and have fewer slices. Flying Apron bread is not sliced, more dense, and varies in flavor with each batch. I’ve had both the rosemary and garlic breads…excited to try more!

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