Thai burgers with peanut sauce

6 servings
341 calories per serving

Sauce: 70cal per TBS
2 Tbsp. peanut butter- 
2 tsp. soy sauce- 
1 ½ tsp. sesame oil-
1 tsp. water
1 tsp. rice vinegar
1 clove garlic

Burgers:
½ C. chopped green onions
1 Tbs. chile paste w/ garlic
2 tsp. ginger
2 tsp. soy sauce
¼ tsp. salt
2 pound chopped chicken or turkey

Thin Buns
1 C. onion and bell pepper sauteed 

Grill burgers. Top with onions and peppers and 1 Tbsp. sauce

Moroccan Mixed Rice Salad

Ingredients:
1 tbls soy sauce 1 tbls molasses 1/3 cup wild rice 1 ½ cups water ½ cup long grain rice 1 cup water 15 oz can chick peas Slice red onion, finely chopped 1 small red pepper (sweet), chopped 1/3 cup dried apricots, chopped ½ cup raisins 2 tbls mint or cilantro or combination of both ½ cup sliced almonds, toasted	Dressing 1 teas curry powder 1 teas coriander 1 teas tumeric 1 teas nutmeg ¼ teas cayenne ¼ cup rice vinegar 2 tbls honey 1 tbls lemon juice 5 tbls olive oil
Cooking Instructions:
Combine soy sauce, molasses and wild rice in a saucepan with 1 ½ cups water. Bring to a boil and simmer 30-50 minutes or until done.(It should be soft, firm and chewy with some grains popped and some whole) Drain and cool. Combine long grain rice and water in another saucepan. Bring to a boil and simmer 20 minutes or until done.(Check your rice recipe for rice to water ratio) Make dressing by dry frying the spices in a skillet for 2-4 minutes (don’t burn them) Cool on a plate. Wisk the vinegar, honey, lemon juice in a bowl, then wisk in the oil and add the spices. Add everything except the rice to the dressing and let it marinade while the rice is cooling. Add cooled rice, stir and serve.
Additional Comments:
If you make this a day ahead leave the rice separate until a couple of hours before you plan to serve it. The rice has a tendency to absorb a lot of the dressing and make the salad dry. If there are leftovers and it seems a bit dry, just add some olive oil to moisten.

Carrot Fries and Dip

Ingredients

• 2 lbs carrots
• 1 tablespoon olive oil
• salt and pepper to taste

Instructions

1. Preheat oven to 425 degrees.
2. Peel and slice carrots into french fry shaped pieces (about ½” x ½” x 3”). Toss carrots with olive oil, salt and pepper. Arrange carrots in a single layer on baking sheet.
3. Bake for 10 minutes then flip each carrot fry. Continue to bake until fully cooked and slightly crispy, about 10 minutes. Serve immediately with your favorite sauce!

Cilantro Dipping Sauce:

1. 1/2 cup sour cream or Greek yogurt
2. 1 small garlic clove, crushed
3. Handful Fresh cilantro
4. 1 teaspoon fresh lime juice
5. 1 teaspoon sugar
6. Salt and black pepper

Blend all the ingredients for a smooth consistency. Season with salt and black pepper.

Rhubarb Crumble and Rhubarb Sauce

Place in 9X13 pan:
2 1/2 C. Diced and Peeled Rhubarb
2/3 C. Sugar
1/3 C. Flour
1/4 tsp. Salt

Mix and sprinkle on top of Rhubarb:
1 C. Brown Sugar
3/4 C. Flour
1 C. Oats
3/4 C. Butter
1/2 tsp. Cinnamon
1/2 tsp. Salt
3 TB. Water

Bake at 350 for 40 minutes.  Top with vanilla ice cream!


Rhubarb Sauce

1 ½ - 2 C. Chopped and peeled rhubarb

¼  C. Sugar

1 (3oz) Jello package

1 ¼ C. water

Simmer a few minutes.  Allow to cool at room temperature.  Serve over vanilla ice-cream

Burgers and Fries with a Twist

Thursday May 29th at 6:30
Enjoy a healthy but yummy twist to burger and fries.
Host: Shauna
rsvp in the comment box below