These sandwiches are a great weeknight dinner. Using ground turkey or chicken instead of beef, lamb or pork makes them a little bit lighter as well.
After seeing sandwiches served in taco racks at NYC’s Chelsea Market, I used taco racks to assemble these messy sandwiches. Genius! 😉
This recipe was adapted from Martha Stewart’s Everyday Food. I used ground turkey instead of ground chicken and added lemon juice, garlic, and herbs to the sauce.
Yield: Serves 4
- 1.25 pounds ground turkey or chicken
- 1/2 white onion, diced small
- 1/3 cup chopped fresh parsley and cilantro
- 1/2 tsp ground cumin
- 1/2 tsp red pepper flakes
- coarse salt and freshly ground black pepper
- 1/2 cucumber, diced large (about 1 1/3 cups)
- 1/2 cup plain Greek yogurt
- freshly squeezed lemon juice, from 1/2 a lemon, more to taste
- 1 large clove garlic, minced
- 2 to 4 T minced fresh dill
- 2 T vegetable oil
- 2 handfuls of grape tomatoes, sliced lengthwise or 2 medium tomatoes, cut into 1/4-inch thick slices
- 4 small naan or pitas, warmed
- 1/2 cup fresh mint or cilantro, for serving
- sliced or chopped red onion, for serving, optional
- In a large bowl, combine ground meat, diced onion, chopped parsley/cilantro, cumin and red pepper flakes. Season with salt and pepper. Mix until well combined.
- Using your hands, form mixture into 8 oval patties.
- In a medium bowl, toss together cucumber, yogurt, lemon juice, garlic, and dill; season with salt and pepper. Add additional lemon juice, if desired.
- In a large skillet, heat oil over medium to medium-high. Cook patties until browned on all sides and cooked through, 8 to 12 minutes. (I cooked the meatballs until the internal temperature reached 165 degrees.)
- Divide patties and tomatoes among warm naan or pitas. (I assembled the sandwiches in taco racks.)
- Top with cucumber-yogurt sauce and mint or cilantro. Top with red onion, if desired.
- Fold to enclose (if not using taco racks) and serve.
Posted in Chicken (Poultry), Quick, Recipes, Tacos
Tags: cilantro, cucumber, cumin, dill, dinner, Greek yogurt, ground chicken, ground turkey, kofta, lunch, meatballs, Middle Eastern, mint, naan, parsley, pita, sandwiches, tomatoes, yogurt sauce
I have gone to a hair salon owned by a lovely Greek family for many years. Beyond being a relaxing experience to just be there, we often discuss food and new restaurants- it’s great. After hearing about this Greek Thanksgiving stuffing for almost as many years, I finally got the treasured family recipe. 🙂
This dish is reminiscent of one of my son’s favorite rice and meat dishes, Thai One-Pot, with a Greek twist. It incorporates cinnamon, raisins, roasted chestnuts, as well as pine nuts.
My friends eat it as part of their Thanksgiving feast, but it is also hearty enough to be served as a main course. We ate it for dinner with roasted broccoli on the side. I modified the original recipe by using fresh mushrooms and ground turkey instead of ground beef. It was very unique and delicious!
Yield: Serves 6 to 8 as a main dish
- 4 T unsalted butter
- 1 cup chopped celery (about 3 stalks)
- 1 large yellow onion, chopped
- 1 cup flat parsley, chopped, plus more for garnish
- 24 oz white button mushrooms, sliced
- 1 cup white Basmati rice
- 2 1/2 cups chicken or turkey stock
- 13 oz organic roasted, peeled chestnuts, crumbled lightly
- 1 1/2 cups canned crushed tomatoes
- 1/4 cup toasted pine nuts
- 1/4 cup raisins
- 1 cinnamon stick
- 1 T olive oil
- 1 1/4 pound ground turkey or ground beef
- 1 turkey liver or 2 chicken livers, finely chopped
- 1-2 T ground cinnamon
- coarse salt
- 1/2 T freshly ground black pepper
- Melt the butter in a 14-inch skillet.
- Add the chopped celery and onion; sauté over medium heat for 5 minutes. Season with salt and pepper, add the parsley, and continue to sauté for another minute.
- Add the mushrooms and season with salt and pepper. Cook until lightly browned, scraping the browned bits from the bottom of the pan. Remove from the pan and set aside.
- Meanwhile, prepare the rice: In a medium pot, bring chicken stock, rice, and 1/2 tsp salt to a simmer. Add the chestnuts, crushed tomatoes, pine nuts, raisins, and cinnamon stick; mix. Cover and cook over low heat for 15-20 minutes. (I used an enameled cast iron pot so that I could use it to finish the dish.)
- While the rice is cooking, add the olive oil to the hot 14-inch skillet, followed by the ground meat and chopped liver.
- Season the meat with 1 T salt, 1/2 T black pepper, and 1 T ground cinnamon. Cook until no longer pink, scraping the browned bits from the bottom of the pan.
- When the rice is tender, remove the cinnamon stick.
- Add the onion, celery, and mushroom mixture to the cooked meat, followed by the cooked rice mixture. Stir to incorporate.
- Garnish with chopped parsley and serve.
Posted in Chicken (Poultry), Recipes, Thanksgiving
Tags: Basmati, beef, chestnuts, chicken liver, cinnamon, dinner, Greek, ground beef, ground turkey, mushrooms, one-pot, pine nuts, poultry, raisins, rice, stuffing, Thanksgiving
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This recipe is absolute GENIUS. It was a genius idea for me to make it on Super Bowl Sunday too. I am usually cooking while my family is watching the game- and commercials- in another room. This year, the meal was cooked and ready to go; it was kept warm in the pressure cooker with the lid in place while I was sitting on the sofa with everyone. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the garlic and used ground turkey and whole wheat spaghetti. I also made it in my stove top pressure cooker instead of an Instant Pot. We enjoyed it with garlic bread and Caesar salad. Great.
Yield: Serves 4 to 6
For the Sauce:
- 3 tablespoons extra-virgin olive oil
- 2-4 garlic cloves, very thinly sliced
- ¼ teaspoon red-pepper flakes
- ¼ teaspoon freshly ground black pepper
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon kosher salt
- 2 basil sprigs, plus more thinly sliced for serving
- 8 ounces whole wheat spaghetti (not thin spaghetti), broken in half
- 2 tablespoons grated Parmesan, plus more for serving
- 1 cup ricotta (optional)
For the Meatballs:
- 1 pound ground turkey (or substitute veal, pork or beef)
- ¼ cup panko bread crumbs
- ¼ cup grated Parmesan
- 2 tablespoons chopped basil
- 1 large egg
- 1 teaspoon kosher salt
- 1 to 2 garlic cloves, finely grated or minced
- Heat 2 tablespoons oil in a stove top pressure cooker or Instant Pot on sauté. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant.
- Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes.
- Meanwhile, make the meatballs: In a large bowl, mix together ground meat, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls. (I used a large cookie scoop and placed them on a large plate, shaping them into balls when I placed them into the pot.)
- Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot.
- Scatter uncooked spaghetti over the sauce.
- Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
- Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti.
- Stir in 2 tablespoons Parmesan.
- At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
- Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.
Posted in Holiday, Pasta, Pressure Cooker, Quick, Recipes
Tags: basil, dinner, ground beef, ground turkey, Instant Pot, Italian, meatballs, parmesan, Parmigiano Reggiano, pasta, pressure cooker, ricotta, spaghetti, Super Bowl, whole wheat
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This classic recipe is going to be my new go-to chili. It was easy to prepare, a little bit lighter, using ground turkey and omitting cheese, and is only mildly spicy- a crowd-pleaser. The heat can easily be increased by adjusting the amount of chili powder to taste. It had a wonderful combination of seasonings including cinnamon and cocoa powder.
I used all white beans but this dish would be delicious with any type of beans or an interesting combination. 🙂 We ate it over brown rice with cornbread and green salad on the side. It would be perfect to serve at a Super Bowl feast!
This recipe was adapted from Bon Appétit. It was part of a “sleeper hit recipe” collection from the magazines’ archives. The collection contains tried and true favorite recipes from back in the day that may be passed over due to blurry, low-resolution (aka unappealing!) photos. I’m happy that they brought them to my attention. I’ll have to try others. 🙂
- 2 tablespoons olive oil or vegetable oil
- 2 medium yellow onions, chopped
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/4 pounds lean ground turkey
- 4 T chili powder
- 2 bay leaves
- 1 T unsweetened cocoa powder
- 1 1/2 tsp coarse salt, plus more to taste
- 1/4 tsp ground cinnamon
- 1 28-ounce can diced tomatoes
- 3 cups chicken stock or beef stock
- 1 cup (8 oz) tomato sauce
- 3 15-ounce cans small white beans, such as Cannellini, rinsed, drained (or any combination of beans such as kidney and/or black beans)
- thinly sliced red onion, for garnish
- chopped fresh cilantro, for garnish
- plain low-fat yogurt or light sour cream, for garnish
- Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.
- Add oregano and cumin; stir 1 minute. Increase heat to medium-high.
- Add turkey; stir until no longer pink, breaking up with back of spoon.
- Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
- Add beans to chili and simmer until flavors blend, about 10 minutes longer.
- Discard bay leaves. Taste and adjust seasoning, as desired.
- Ladle chili into bowls. Pass red onion, cilantro and yogurt/sour cream toppings separately.
Note: Chili be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving with toppings.
Posted in Chicken (Poultry), Holiday, Recipes, Soups, Stews, & Chowders
Tags: black beans, cannellini beans, chili, cilantro, cocoa, cocoa powder, cumin, dinner, ground turkey, kidney beans, lighter, red onion, stew, Super Bowl
I have several recipes to share from Christopher Kimball’s wonderful book, Milk Street.
This recipe used several genius techniques. The first was using a French technique, panade, which incorporates a bread and dairy paste into meat to bind it together and keep it moist during cooking. These meatballs were incredibly tender as a result. The author also uses the microwave to infuse oil with shallots, garlic, and spices- genius!
This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. I used ground turkey instead of ground beef and substituted Greek yogurt for whole milk plain yogurt. I really loaded the pita bread halves with meatballs, sauce, and toppings making them essentially knife and fork “sandwiches.” These meatballs would also be wonderful served over rice with a green salad. Delicious!
Yield: Serves 4 to 6 with 1 1/2 cups sauce
For the Meatballs:
- 3 T extra-virgin olive oil, divided
- 1 medium shallot, finely chopped
- 1 garlic clove, grated
- 1/2 tsp ground cumin
- 1/2 tsp cinnamon
- 1/2 tsp dried oregano
- one 8-inch pita bread, torn into small pieces (about 3 ounces)(white pita is preferable)
- 1/4 cup plain whole-milk yogurt (I used Greek yogurt)
- 1/4 cup water
- 1 cup packed fresh mint leaves (1 ounce), finely chopped
- 1 1/4 to 1 1/2 pounds ground turkey or beef
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
For the Lime-Yogurt Sauce:
- 1 cup plain whole-milk yogurt (I used Greek yogurt)
- 3 T tahini
- 3 T lime juice
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 2 to 3 pita bread rounds, halved
- tomato slices
- cucumber slices
- red onion slices
- fresh mint or parsley leaves
- lime-yogurt sauce
To Make the Meatballs:
- In a small bowl, stir together 2 T of the oil, the shallot, garlic, cumin, cinnamon, and oregano. Microwave until fragrant, about 30 seconds, then set aside to cool.
- In a large bowl, combine the pita bread, yogurt, and water. Use your hands to mash the mixture to a smooth paste. Add the reserved oil mixture, the mint, ground meat, salt and pepper. User your hands to thoroughly mix.
- Divide the mixture into 12 portions, then use your hands to roll each into a smooth ball. Refrigerate for 15 minutes.
- In a 12 or 14-inch skillet, heat the remaining tablespoon of oil over medium to medium-high heat until just beginning to smoke. Add half of the meatballs, and, using a spatula press them into 1/2-inch thick patties.
- Cook over medium, adjusting the heat as necessary, until the meatballs are well browned on both sides and register 140 degrees F at the center, about 4 min on the first side and 2 minutes after flipping.
- Transfer to a platter and tent with foil. Repeat with the remaining meatballs.
To Make the Sauce:
- Whisk together all ingredients until smooth.
- Fill half of a pita bread pocket with 2-3 meatballs.
- Top with sliced tomatoes, sliced cucumbers, red onion, herbs, and sauce, as desired.
Posted in Chicken (Poultry), Quick, Recipes
Tags: dinner, Greek yogurt, ground beef, ground turkey, kofta, meatballs, Middle Eastern, Milk Street, mint, Panade, pita, sandwich, sauce, Turkish
I love a quick skillet dinner- especially on a weeknight. This delicious family friendly meal is from my friend Mollie @Frugal Hausfrau. I have made it a couple of times, most recently for our Super Bowl celebration. Our meal has to complement the mandatory Super Bowl guacamole. 🙂
Even though it could be served as is straight from the skillet, we ate it in both soft and hard shell tacos. (The hard shells won as the favorite, by the way.) I think that eating it as a pre-mixed taco filling made it even more of a crowd-pleaser. I modified the recipe by using ground turkey and by increasing the beans, onions, and garlic. Great!
Yield: Serves 8
- 1.25 pounds ground turkey or ground beef
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 5 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/4 to 1/2 teaspoon cayenne pepper, to taste
- 1 1/4 teaspoons coarse salt
- freshly ground black pepper
- 1 tablespoon hot sauce, such as Sriracha
- 1 15 ounce can diced tomatoes (I used Trader Joe’s fire roasted diced tomatoes)
- 1/4 cup salsa (I used Trader Joe’s garlic chipotle salsa)
- 1 can (15.5 oz) black beans, rinsed
- 3/4 cup white Basmati rice
- 1 1/4 cup water
- 1 cup shredded Monterey Jack
- 1 cup shredded extra-sharp cheddar cheese
- hard or soft taco shells, for serving, if desired
- 1/4 cup sliced scallions, for garnish, as desired
- sliced avocado, for garnish, as desired
- chopped cilantro, for garnish, as desired
- In a large skillet with a lid, over medium high heat, add ground meat and cook, crumbling as it cooks.
- As soon as it starts to give up the juices, add in the onion and bell pepper, continuing to cook until the vegetables have softened and the meat is cooked through.
- Add the garlic, stirring for a minute or so until it becomes fragrant.
- Add the chili powder, cumin, cayenne, salt, and pepper; briefly stir.
- Stir in tomatoes with the juice, salsa, black beans, and hot sauce.
- Toss the rice on top and add the 1 1/4 cup of water. Gently stir together, bring to a boil.
- Cover with lid and reduce to a bare simmer. Cook for 25 minutes until rice is just done. If possible, don’t lift the lid or stir until rice is finished.
- Turn off the heat. Using a spatula, gently turn the mixture from top to bottom. Add cheese to the top. Cover with lid and let sit for five minutes, or until the cheese is melted.
- Serve in warm taco shells garnished with green onions, avocado, and/or minced cilantro, as desired.
One Year Ago:
Two Years Ago:
Three Years Ago:
Four Years Ago:
Five Years Ago:
Posted in Casserole, Holiday, Recipes, Tacos
Tags: avocado, black beans, cheddar, cilantro, dinner, easy, ground beef, ground turkey, kid-friendly dinner, Mexican, Monterey Jack, one-pot, scallions, skillet, sriracha, Super Bowl, Tacos
This is a wonderful weeknight sheet-pan dish. It was full-flavored and relatively healthy too. I think I’m in love with crispy roasted chickpeas!
This recipe was adapted from Smitten Kitchen.com, where the dish was loosely based on a New York Times sheet-pan chicken dish that I’ve also made and posted. I increased the amount of ground turkey, and meatball seasonings, size, as well as cooking time. I also used cumin seeds instead of fennel seeds.
We ate it with warm naan, brown Basmati rice, and roasted asparagus. The lemony red onions and yogurt toppings were essential and delicious.
Yield: Serves 6
Time: about 1 hour
For the Chickpeas:
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 large red onion, thinly sliced, divided
- 2 tablespoons olive oil
- coarse salt and freshly ground black pepper
For the Meatballs:
- 1 1/2 pounds ground turkey
- 3/4 cup panko
- 6 tablespoons plain yogurt (I used 2% Greek yogurt)
- 3 tablespoons water
- 1 1/2 teaspoons coarse salt
- 2 large eggs
- 4 garlic cloves, minced or pushed through a garlic press
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground turmeric
- heaping 1/4 teaspoon cayenne, hot paprika, or red pepper flakes, plus more to taste
- 4 tablespoons chopped cilantro, flat-leaf parsley or mint leaves, or a mix thereof, plus more to garnish
- 3 tablespoons lemon juice (from about 3/4 of a lemon)
- 7 oz (almost 1 cup) plain yogurt (I used 2% Greek yogurt)
- toasted pita wedges or naan
- harissa or another hot sauce, as desired
- brown Basmati rice, for serving, if desired
- Heat oven to 400 degrees, preferably on convection.
- Combine chickpeas, cumin seed, cumin, 1 teaspoon turmeric and half the red onion slices on a rimmed baking sheet.
- Drizzle with olive oil, season with salt and pepper and toss to coat.
- Roast for 25 minutes, until beginning to firm/crisp up. (The red onions will start to get very crispy and charred.)
- Meanwhile, make meatball mixture. Mix all ingredients- except the ground meat- in a large bowl with a fork. Then incorporate the meat.
- Form into 1.75-inch (about 2 T) meatballs, about 15 large meatballs. (I used 3 small cookie scoop scoops for each meatball.)
- Remove sheet pan with chickpeas from the oven (leave oven on) and move the chickpeas to the sides of the pan, clearing a space in the center.
- Lightly coat center with a thin coat of oil, either brush or spray it on, just to be safe. Position the meatballs in the center of the pan; I made 3 rows of 5 meatballs. Place baking sheet in oven and bake 15 to 20 minutes, or until meatballs are cooked through, about 165 degrees in the center.
- Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
- Combine yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
- When meatballs are cooked, scatter remaining fresh herbs over the tray.
- Serve with lemony onions and yogurt, toasted pita wedges, rice, and hot sauce, as desired.
Two Years Ago: Broken Pasta with Shredded Pork & Arugula
Three Years Ago: Indian Butter Chicken
Four Years Ago: Caramel Chicken
Five Years Ago: Chicken Teriyaki Plate and Spaghetti & Turkey Meatballs
Posted in Chicken (Poultry), Quick, Recipes
Tags: cilantro, cumin, cumin seeds, dinner, garbanzos, ground turkey, harissa, hot paprika, meatballs, panko, red onions, roasted chickpeas, sheet pan, turmeric, yogurt sauce