Arugula Turkey Burgers & Sweet Potato Fries

Clearly I have been pretty absent here lately. There was a nice long trip to Mexico to revel in and now the extra QT with the babes to make up for the lost time, so the blog has not gotten the love. But I wanted to share this quick recipe that was so delicious before you all thought I fell off a cliff. I know that grilling in the winter seems insane to us with highs in the single digits, but there is always a grill pan in your house (or just tell the hubs to bundle up). Use it and remember those easy summer days that are (hopefully!) not too far away. We try to go bun less when we are watching what we eat, but these fantastically crispy sweet potato oven fries make it feel as if nothing is missing. 

Arugula Turkey Burgers

Imperfect Polish 2015

serves 4-6

1 tablespoon Dijon mustard

1.5 tablespoon Worcestershire sauce

1/2 tablespoon salt 

2 teaspoons pepper

1/3 cup grated Parmesan cheese

2 eggs

Tabasco or hot sauce to taste 

1/4 cup panko bread crumbs (sub regular bread crumbs if you want)

2 minced garlic cloves

1 tablespoon balsamic vinegar

1 cup fresh arugula (baby arugula fine or even spinach)

2 lbs ground turkey

In a large bowl, combine lightly with a fork everything except the turkey. Next, work in the turkey with the fork and your hands until well combined. Use a light hand so the burgers do not get tough. Form the burgers into the size desired. Refrigerate for at least 30 minutes and up to the day before. 

When ready to eat, heat a grill or grill pan to medium high heat. (spray with cooking spray if using a grill pan) Grill each burger until cooked through (cooking times vary depending on size, but if firm to the touch it is probably done). Let rest for a few minutes, then serve warm. 

Crispy Oven Baked Sweet Potato Fries

Imperfect Polish 2015

serves 4-6

4-6 sweet potatoes

olive oil

tablespoon corn starch

1 teaspoon pepper

2 teaspoon salt

1 teaspoon garlic powder (optional)

1 teaspoon onion powder (optional)

1 teaspoon brown sugar (optional)

1/2 teaspoon cayenne pepper (optional)

Preheat oven to 425 degrees. 

Cut the sweet potatoes into fries about 1/4 inch thick. Toss on a few baking sheets trying not to crowd the fries so they get crisp. Combine all of the spices in a small bowl and set aside. Drizzle enough olive oil on the fries to coat well, then sprinkle with the spices. Toss with clean hands until everything is coated well. Bake until crispy, about 25 minutes. Turning over with a spatula once to twice. 

Enjoy! 

xo

Erin 

Skinny Pancakes

I have been wanting to try making the no flour/no sugar/gluten free pancakes that are all over Pinterest for awhile. And while I will not be retiring my tried and true classic pancake, these are a nice break during the indulgence of the season. 

 I have modified the recipes I have seen a bit since we are not a gluten free house and added just a bit of whole wheat flour, but you can omit the flour if you want (some recipes use coconut flour if you want to try that). 

These pancakes are loved by the kids and full of protein. Bonus is they comes together in seconds and no sticky syrup fingers because they do not even need it. 

Skinny Pancakes

Imperfect Polish 2014

serves 2-3 people 

2 ripe bananas (use those over ripe ones too, even better)

3 eggs

1 tablespoon whole wheat flour (I like pastry flour, but any will do)

few dashes of cinnamon

coconut oil spray (or use any oil you have, like Pam)

Preheat a griddle or large pan to Medium low heat and spray with oil. 

In a blender, magic bullet, or Vitamix combine the rest of the ingredients until smooth. 

Pour batter onto how griddle and cook on one side until bubbling. Flip and cook until well set and just browned. Just like regular pancakes! 

Serve warm with syrup, honey, or nothing at all. the bananas keep them sweet. 

Enjoy! 

xo

Erin 

Chicken & Sweet Potato Asian Lettuce Wraps

With the addition of sweet potatoes, the usually too light for an entree lettuce wrap becomes a filling meal. Crunchy water chestnuts and a sweet and salty sauce made this a hit with the adults and the kids at the dinner table. 

Chicken & Sweet Potato Asian Lettuce Wraps

Imperfect Polish 2014

Serves 4

For Filling: 

3 large sweet potatoes, diced

olive oil

salt & pepper

1 onion, chopped

1 red bell pepper, chopped

2 cloves of garlic, minced

1 teaspoon fresh ground ginger (this is how you do it or buy this in produce section)

1.25 lbs ground chicken

1 can sliced water chestnuts (Asian food section)

For Sauce: 

1/4 cup low sodium soy sauce

2 tablespoons rice vinegar (Asian food section)

1 tablespoon agave nectar or honey

2 tablespoons dark sesame oil (Asian food section)

For Serving: 

Bib or iceberg lettuce leaves 

chopped scallion

chopped cilantro

hot sauce like sriracha

Place sweet potatoes on large sheet pan and toss two coat with olive oil and season with salt and pepper. Roast in the oven until tender, about 30 minutes. Set aside. (Can be done a day in advance)

In a small bowl, whisk together the sauce ingredients. Set aside. 

Place a large skillet or wok on the stove over medium high heat and add a tablespoon of olive oil. Once hot,  add the onion and bell pepper and sauté until just starting to get tender. Then add the garlic and ginger and cook for 30 seconds, add chicken. Cook and stir all ingredients together, breaking up the ground chicken as well, until chicken is done. Add the water chestnuts, sweet potatoes, and sauce cook until warmed through and well combined. Turn off the heat. 

To serve, place lettuce leaves on the plate and scoop some of the meat mixture inside. Top with scallion, cilantro and hot sauce to taste. 

Note: You could make the filling in advance and then reheat later. 

Enjoy! 

xo

Erin 

Banh Mi Salad

A Banh Mi is traditionally a Vietnamese meatball sandwich served with pickled vegetables, spicy mayo, and plenty of cilantro, which I made here. The flavors are so delicious together and all the components come together like magic. I have made a burger version of this as well. And now in an effort to simplify things with less steps and cut the carbs (Paleo friendly too. No I am do not follow Paleo, but have plenty of readers that do) a bit, I made a salad version that makes a super easy week night dinner. The meatballs can be made in advance and popped in the oven. And while pork is by far the best way to make these meatballs, you could sub in any ground protein. My toddler and baby even loved it, I just left out the hot sauce from the meatballs and dressing and served on the side for the adults. 

Banh Mi Salad

serves 4

Imperfect Polish 2014

For meatballs: 

1 lb ground pork

1/4 cup chopped basil

4 cloves garlic, minced

1 tablespoon fish sauce, in Asian food section

1 tablespoon hot chili sauce or sriracha (leave out if you do not like heat)

1 tablespoon sugar

2 teaspoons corn starch

1 teaspoon peppper

1 teaspoon salt 

1 tablespoon sesame oil

Combine all of the ingredients and mix gently until well combined. Form into golf ball sized meatballs and place on a rimmed baking sheet. (Can be made one day in advance, cover and refrigerate)

For the dressing: 

1/2 cup light mayonnaise

1/4 cup rice wine vinegar (use white if you need to)

2 green onions, finely chopped

1 tablespoon hot chili sauce or sriracha 

Whisk ingredients together. Season with salt and pepper to taste, add more heat if you like. Cover and chill until ready to use. Can be made day ahead. 

For salad: 

Chopped romaine

diced zucchini or cucumber

cut carrots

cilantro

limes

Preheat oven to 350 degrees. Bake meatballs until cooked through, about 25 minutes. 

To serve, arrange veggies for salad on a plate and add meatballs. Dress with the spicy mayo to your liking or serve on the side for dipping. garnish with some fresh lime juice. 

Enjoy! 

xo

Erin 

Peanut Sesame Spaghetti Squash

We have a pretty serious Thai and Chinese take out schedule around here. And though it is always enjoyed, you can't erase the guilt. So I set out to make at least one of our favorite dishes in a much less caloric way. This side dish is creamy, nutty, spicy and feels indulgent. The perfect combination so you can enjoy it anytime you are craving take out. Or at least the night that your favorite place is closed. 

Peanut Sesame Spaghetti Squash
Forks & Amusement 2012
makes 4 side dishes

1 spaghetti squash, halved and seeds scooped out
1 tablespoon sesame seed oil
1 clove of garlic, minced very fine or smashed to a paste
1 tablespoon peanut oil or olive oil
1 tablespoon soy sauce
chili garlic sauce or Sriracha to taste (I like 1 tablespoon for heat) 
2 tablespoons smooth peanut butter
juice of 1 lime
1 tablespoon rice wine vinegar
Optional: if you use natural peanut butter, 1/2 tablespoon agave nectar or honey
2 tablespoons chopped fresh cilantro

Roast spaghetti squash in a 375 degree oven for 30-45 minutes until just tender and you can rake a fork through the strands. Remove the strands of the squash and place in a large bowl. Set aside to come to room temperature or chill in the fridge. 

Meanwhile, place all of the rest of the ingredients, except the cilantro in a small bowl and whisk until smooth. Taste and adjust for any seasoning or additional splashes of ingredients. 

Once squash has cooled, toss the dressing with the squash to coat evenly. You may not need all of the dressing depending how large your squash is. Sprinkle the cilantro over the squash and serve at room temperature or chilled.