Thursday, December 20, 2012

Get cooking with Chef E at Powderly Library on Friday, December 21

Chef "E" and her husband, Clarence Threatt.
Hamburgers over the holidays? Sure, why not.

Chef E of Birmingham, who has done several free cooking presentations at Birmingham library branches this season, has a recipe for a spicy cilantro turkey burger that's sure to please. Plus, it's healthy.

"If you eat a lot of ham and pork over the holidays, this will be a lighter option,'' she said. "You won't feel that heaviness.''

On Friday, December 21, she'll make her last Birmingham Public Library cooking appearance for the month. She'll be at Powderly Library, 3301 Jefferson Ave. SW, from 10:00-11:00 a.m. She'll be showing how to use squash, yes squash, in desserts.

"I'm trying to give people another option other than using sweet potatoes at the holidays. Squash can be used in scones, pound cakes and also pies. You can even use it in mac and cheese.''

For more info, call Powderly Library at 925-6178. The class is free.


Chef E's Spicy Cilantro Turkey Burgers

2 pounds of Butterball ground turkey

1 medium red onion

½ cup cilantro

1 cup of grated Cabot 50% Reduced Fat Jalapeno Cheese

1 cup of regular mayo

¼ cup red bell pepper

½ tsp of Montreal Steak Seasoning

1 tbsp Olive oil

Nature's Own wheat buns

Tomatoes and spinach

Directions

1. Heat the skillet to medium heat.

2. In large bowl, combine ground turkey, Cabot 50% Reduced Fat Jalapeno, cilantro, red bell pepper, mayo and Montreal Steak seasoning.

3. Form mixture into equal patties.

4. In a large nonstick skillet, heat with 1 tbsp of olive oil. Add ground turkey patties and cook until burgers are done.

5. Serve burgers on Nature's Own wheat buns topped with tomatoes and spinach.

NOTE: Chef E says you need to include the mayo in the recipe because ground turkey does not have fat in it and ground turkey can dry out when you cook it. Ground turkey is a lean white meat. The mayo will give the burgers moisture and flavor. It will help the burgers bind together as a patty. If you want to use reduced-fat mayo, you can.

Submitted by Chanda Temple
Director of Public Relations for the Birmingham Public Library

No comments: