Asian Style Turkey Burger Atop Guiltless Sesame Slaw

In honor of Dare and Do, I promised the folks in Sarcasmom's 30 day challenge group that I would provide some healthy recipes.  I had this for dinner last night, and I have to tell you it was so filling and satisfying even I could not believe it was a turkey burger.  I came up with the slaw on the fly, dreading the thought a mayo-less recipe.  I will never use mayo again for coleslaw.  Enjoy!

Turkey Burger:

• 1 lb lean turkey meat
• 1 T Sesame Seeds
• 1 T Brown Sugar
• 1 T Lite Soy sauce
• 1/2 t sesame oil
• 1 pinch of dried ginger
• black pepper (I omit salt on this because of the soy sauce)

1. Combine ingredients in a medium mixing bowl being careful not to overwork.
2. Cook on a low flame grill, and flip when the burger looks almost done (do not squeeze out juice with spatula).
3. Temperature should be 160 degrees.

Guiltless Sesame Slaw

• 2 C cole slaw mix (found in the produce section of your supermarket)
• 2 T extra virgin olive oil
• 2T Sesame seeds (chia seeds can be substituted, though cut it down to 1 T, to help assist with appetite suppression)
• 1 t Sesame oil
• 1 t garlic powder
• 1 t red wine vinegar
• 1 pinch of dried ginger

1. Combine all ingredients in a serving bowl and combine well.
2. Let stand for at least 20 minutes.
3. Tastes even better the next day!

Kid Friendly Cabbage and Dad Friendly Green Beer

Kid Friendly Cabbage

Ingredients:

• 1 small head of cabbage
• 1 garlic clove
• 3/4 C beef broth
• 2 T olive oil
• 2 T butter
• 1T flour
• salt and pepper to taste

1. Smash the cabbage head on a sturdy counter, core side down, to release the cabbage core and remove and discard the core.
2. Dice the cabbage.
3. Add 1" of water to a double boiler over high heat.
4. Steam cabbage until it is slightly wilted (about 10 minutes).
5. Place a large fry pan over medium high heat and add olive oil and whole garlic clove and cook until golden brown.
6. Remove garlic clove and set aside for a future use (you can store it in the refrigerator for a day or so).
7. Add cabbage to fry pan and cook without stirring until the cabbage begins to brown.
8. Make a circle in the center of the pan by moving the cabbage to the outside edge of the pan.
9. Add butter and flour and whisk to combine.
10. Add beef broth and stir to well combine.
11. Cover and reduce heat to low.
12. Cook for 10 minutes to allow sauce to reduce. 

Dad Friendly Beer

Ingredients:

• 1 12 once light beer
• 1 drop of blue food coloring

1. Add food coloring to one pilsner glass.
2. Pour beer at a 45 degree angle.
3. Remember that it is Sunday ;)

Pierogi

Pierogi Dough:

• 2 1/4 C all purpose flour
• 1 t salt
• 2 large eggs, room temperature plus 2 whisked eggs for egg wash
• 1/2 C sour cream
• 10 T cubed butter, softened

1. In a large mixing bowl, add flour and salt 
2. Beat eggs and add to flour with sour cream and butter.
3. Combine all ingredients and knead the dough for 8 minutes (for best results, use your hands, though a food processor and dough hook can be utilized). 
4. Once the dough becomes unsticky, wrap in plastic wrap and put in the refrigerator for at least 45 minutes.
5. Allow the pierogi dough to return to room temperature. 
6. Generously flour your rolling surface, rolling pin and dough. 
7. Roll out to between 1/8” and 1/4” thickness. 
8. Using a child’s cup or a small storage bowl dipped in flour, cut dough into small circles; re-knead the leftover edges and repeat. 
9. Roll out each circle to flatten, and brush with egg wash. 
10. Put a dollop (about 1 T) of filling (see recipes below) in the center of the rolled out circle and bring the edges together to make a semi circle. 
11. Using a fork, crimp the edges of the pierogi to create a seal.
12. Bring 5 quarts of water to a rolling boil and add a touch of salt. 
13. Place pierogi, six at a time, and boil for 30 seconds to a minute after they begin to float. 

Potato Cheese Filling:

• 3 medium size potatoes cut to 1" cubes
• 1 C ricotta cheese
• 1 T butter
• 2 T milk
• a pinch of nutmeg
• salt and pepper to taste

1. Place cubed potatoes in a medium sauce pot and add water to just cover them.
2. Liberally salt the water and bring to a boil.
3. Cook until fork tender (about 10-12 minutes) and drain. 
4. Add potatoes to a food processor with 1 C ricotta cheese, 1T butter, 2 T milk, salt and pepper to taste and a pinch of nutmeg. Mix until well combined. TIP:  A hand mixer or old fashioned potato masher can be utilized if you do not have a food processor.
   
   You may substitute farmer’s cheese, though I find that the ricotta cheese pairs perfectly with the slight tang the sour cream brings to the pierogi dough. The nutmeg brings a very subtle layer of flavor that is warm and festive.

Kapusta Filling:

• 1 T canola oil
• I package of bacon cut into thin strips (TIP:  freeze the bacon first for easy cutting)
• 1 small chopped vidalia onion
• 1 C fresh sauerkraut, drained and rinsed
• a liberal amount of fresh ground black pepper
• salt to taste

1. In a large sauté pan on a medium high heat, drizzle 1 T canola oil and add cubed bacon.
2. When the bacon becomes translucent, add 1 small chopped Vidalia onion, a pinch of salt and a generous amount of black pepper. 
3. When the bacon becomes crisp and the onions have softened, add 1 C fresh sauerkraut that has been drained and rinsed. 
4. Stir frequently for 2 minutes to combine all ingredients. 
5. Cover and reduce to low and simmer for at least 10 minutes.

You may serve the pierogi as boiled dumplings with drizzled butter, or fry them in a large fry pan with butter (with traditional pierogi, they are fried with butter and onions). Frying them makes for a wonderful crisp crust, and uses less butter than drizzling them.

Serve with kielbasa and some extra kapusta and a sour cream garnish. You may want to pop an antacid one hour prior to eating (yummy sometimes comes at a price for the non- prepared). ENJOY!