Turkey Burgers and Kale

Hello October.

Right. I can't believe it either. It feels like just yesterday I was flying into Austin, nervously waiting to get off the plane and make my move official. No, actually, it feels like not so long ago (January) I was complaining to my parents about how I had nothing to do and I was bored all day. Ha! Don't I wish I could turn back time--or at least stop it.

Well, surprise, I can't! And it's just going to keep going faster and faster--or so I've been told. So I think the only way I'm going to be able to deal with it is with food, food and more food.

Before I get into today's recipe. Let me share my most current woe. Every weekend (almost) I head out to the grocery store on my bike. I bring along my backpack, my two Ortliebs (bike bags), and a spare Whole Foods reusable bag (and no unfortunately I don't shop at Whole Foods on a weekly basis); of course I also bring a list, a pen, and my wallet. But that's it.

As I make my way to the store I wonder if today might be the day when I can fit everything without having to pull aside next to the cash register and organize everything neatly. It's tough, and it breaks my heart, but I always have to choose between an extra yogurt container or another pack of sliced turkey.

Just kidding. It's actually just the quirk that my type A personality needs after a long week of studies. Since I can only fit a certain, small, amount of groceries, I really have to think about what I'll be consuming during the week. And you know what? It's actually not that bad: having to think about each and every thing I buy makes me appreciate that last spoonful of yogurt that much more!

That said, today I was really, really craving a burger. And since my trip to the groceries happened right after my craving, I made it happen. Here's a recipe for a lean turkey burger with a kick. It's simple, healthy, and delicious, so really no excuses for it not being on my (and your) regular meal plan. Enjoy!

Also, I decided to try the whole portobello mushroom bun idea, and while I'm not saying I didn't love it (because I did), there's no reason these can't be in-between regular burger buns!

Turkey Burgers (adapted from Real Simple: Easy, Delicious Home Cooking)
Active time: 20 mins; total time: 30 mins.

• 4 portobello mushroom caps
• 1 lb. ground turkey (99% lean; or 93% lean)
• 3 green onions, sliced thinly
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme leaves
• 1 tablespoon olive or coconut oil

1. Preheat oven to 400F. Spray portobello caps with olive oil spray and season with salt. Place portobellos on a baking dish and cook for 10 minutes; flip over and cook for another 10 minutes or until steamy. Prepare the meat while you wait for the mushrooms to cook.
2. In a medium bowl, combine turkey, onions, mustard and thyme; using your hands, mix gently until onions and thyme are distributed. 
3. Form four 3/4-inch patties and season with salt and pepper. 
4. In a large skillet, heat olive oil over medium heat. Cook patties until cooked through, and golden, 6-8 minutes on each side. 
5. Serve burgers over portobello caps and top with favorite burger toppings!

Here is the recipe to the kale chips I prepared on the side. 

Tuna Guac?

Ten days.

That's how long I have to wait until I get to step back on Mexican soil. It's also the day I'll receive my LSAT score (provided the release date is kept). So to say that I'm anxious/excited/thrilled/nervous is an understatement. I'm trying my hardest not to think too much about the LSAT--I already spent four months obsessing over it--but it's proving to be difficult.

Here's the problem. I want those ten days to go by as fast as possible since I want to go home, see my friends and attend my cousin's wedding (which is the main reason why I'm making the trip). But on the other hand, I can't predict my score, so I might want this LSAT limbo to last longer. If I don't know my score, I can't get upset about it right? I'll take the middle ground then: average-speed ten days + score-unknown bliss.

Ten days. Of limbo. That I vow to enjoy to the fullest.

Here's a delicious recipe for a modified guar/avocado salad. I paired it with some Wasa crackers for a light lunch, but I'm sure it tastes great atop a bed of greens or wrapped in a whole wheat lavash. Enjoy!

Chunky Tuna Avocado Salad (adapted from Kalyn's Kitchen)
Active time: 10 minutes. Total time: 20 minutes.
Makes 2-3 servings.

• 1 5oz. can Albacore tuna in water, drained 
• 1 medium tomato, diced
• 1 cucumber, sliced into rounds and diced
• 1/3 cup chopped cilantro leaves
• 1/4 cup thinly sliced green onions
• Juice of half a lime
• 2 teaspoons red wine vinegar
• 2 teaspoons olive oil 
• 1 avocado

1. Place tuna in a medium sized bowl and mash with a fork. Add tomato, cucumber, cilantro and green onions and mix well. Add lime juice, vinegar and oil and stir to combine; season with salt and pepper.
2. Carefully fold in avocado pieces and mix well, but making sure you don't crush them--unless you like your salad less chunky. Chill for 10 minutes in refrigerator and serve.

Wonton Soup

I have been sick for the past few days. Scratch that. I have been very sick; wanting-to-sleep-all-day-not-caring-about-anything sick. But I also decided I was going to stop complaining. The time will come when I can go about my usual activities once again.

In the mean time, I have been trying to study for finals and waiting for that time Saturday when I get to jump on a plane and land in a different country.

I am going to Mexico and I can't wait! Despite the fact that I am only going for ten days, I plan on making the most of it. There really is no other place in which I feel so at home. Yes, Boston is my home for now--and don't get me wrong, I absolutely adore it--but Mexico City will always be where I feel like everything falls into place. Bear with me through these philosophical statements; sometimes they are much needed.

I am sad about the end of the semester. Sad that sophomore year is over. And sad that I will only have a ten day summer before I return to Terrierland.

But I am also happy that I still have two years left at college (not counting law school). I am happy with my life now. I am very happy with the opportunity that I have discovered in this blog. And I am very happy to be spending a summer in a warm and sunny Beantown.

Oh, and going back to the Mexico topic, sleeping on a queen size bed and driving my bug has never sounded better than it does now.

Tonight's dinner was nothing ordinary. At least not in my book. Another first came from making wonton soup. At my roommate's request I folded wonton wrappers around seasoned ground turkey (had some leftover and decided to substitute for pork).

The recipe is surprisingly easy, but actually making the wontons is the time consuming part. Either way I suggest you try it. It was the first time I had it and it definitely lived up to its expectations.

Wonton Soup (adapted from Joylicious)

• 8 oz (1/2 lb.) ground turkey
• 1 tablespoon egg whites
• 1/2 tablespoon corn starch
• 1/2 teaspoon olive oil
• A pinch of salt
• 1/2 tablespoon rice vinegar
• 1/2 teaspoon ginger paste
• 1/2 teaspoon sugar
• 1 package wonton wrappers
• 5 cups chicken stock
• S & P
• Cilantro and green onion, chopped, for garnish

1. Combine ground turkey, egg whites, corn starch, oil, salt, rice vinegar, and sugar in a large bowl. Place about one teaspoon filling on a wonton wrapper and fold in half. Press gently to close and fold flat part a second time. Pinch ends and fold to form a ring. (Here is an easy demonstration courtesy of Recipe Tips)
2. In a large pot, boil about 5 cups of water and drop wontons in. Work in batches so as not to crowd the wontons. Cook wontons until the rise to the surface, about 5 minutes.
3. Meanwhile, bring chicken stock to a boil in a separate pot. Season with S & P. Serve soup with wontons and garnish.