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Juicy Turkey Burgers
It's hard to imagine growing weary of grilled hamburgers, but just in case you (or your waistline) are due for a change of pace, here's a recipe that Jack Bishop included in an article on alternative burgers that appeared in The Washington Post Food section last year. He credits Pam Anderson, author of the award-winning "The Perfect Recipe" (Houghton Mifflin, $27), to turning him on to ricotta cheese as a way of keeping turkey burgers moist without compromising their meaty flavor.
This recipe will work with extra-lean all-white ground turkey, but the burgers taste better with lean ground turkey made from a blend of white and dark meats. This blend is usually labeled 93 percent fat-free. Serve turkey burgers with the usual hamburger toppings.
1 1/3 pounds lean ground turkey
1/2 cup ricotta cheese
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Nonstick cooking spray or oil
In a medium bowl, combine the turkey, ricotta cheese, Worcestershire sauce, salt and pepper, making sure that the ingredients are thoroughly mixed together. Divide the mixture into 4 portions and shape into burgers, each about 4 inches in diameter, making sure that the burgers are well compacted.
To grill: Coat a nonstick grilling grid with cooking spray and then set the grid on a rack over a prepared fire. Or, grease a removable grill rack with oil. Brown the burgers over the hot part of the fire for 3 to 5 minutes per side. Move the burgers to a cooler part of the grill and cook through for another 3 to 5 minutes per side.
To pan-sear: Heat a large nonstick skillet over medium heat. Lightly coat the pan with cooking spray. Add the burgers and cook until well browned, about 4 minutes per side. Reduce the heat to low, set the cover askew over the pan and cook until firm in the center, about 4 minutes per side.
Per serving: 298 calories, 31 gm protein, 2 gm carbohydrates, 18 gm fat, 85 mg cholesterol, 6 gm saturated fat, 433 mg sodium
Chipp Huyett's Peach Crisp
Nothing matches the flavor of a warm peach picked right off the tree, but this quick dessert from Barbara "Chipp" Huyett captures some of that magic. She and her husband, James Huyett, own and operate Sunnyside Farm and Orchards in Charles Town, W.Va.
5 to 6 peaches, peeled and sliced
2 tablespoons lemon juice
1/2 cup flour
1/4 cup oatmeal
1/2 cup brown sugar
2 ounces (4 tablespoons) butter, plus additional for the pan
Ice cream or heavy (whipping) cream (optional)
Preheat the oven to 350 degrees. Butter an 8-by-8-inch baking dish. Place the peach slices in the prepared dish and sprinkle with the lemon juice.
In a medium bowl, combine the flour, oatmeal, brown sugar, butter and cinnamon with your fingertips. Crumble the mixture over the peaches.
Bake for about 30 minutes. Top with ice cream or cream, if desired, and serve.
Per serving: 211 calories, 2 gm protein, 33 gm carbohydrates, 9 gm fat, 22 mg cholesterol, 5 gm saturated fat, 6 mg sodium, 3 gm dietary fiber
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