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September 30, 2013

Another failed cooking attempt!

It's Monday and Monday requires a little laughter. 

If you've been following for awhile you are well aware that I've been on a quest to "domesticate" myself. Cooking falls under that category...a huge hurdle I've yet to jump over!

I'm really good at a few recipes with few ingredients. 

Also, I'm gluten-free so, by default, MVP eats mostly GF, too. 
Sorry toots. 

My lovely sister sent my a new recipe, Cilantro-Quinoa Turkey Burgers with Garlicky Kale, from the lovely Queen of Quinoa

Previous to this night, the most stressful night of cooking EVER, I had never cooked with Kale and I typically burn my garlic. 

But HECK I decided to give it a whirl. 

Healthy, GF, new goods, filling, WHY NOT, right?

You guys, I was sweating bullets running in and out of the house while MVP just watched and laughed his tushy off!

This was my dilemma dilemmas.

I knew I needed to add another side for MVP, this kid eats a lot! So, I added sweet potato fries (from a frozen bag). Seems easy enough right? HA!

MVP always grills. I have never used our grill. 
He offered to grill the burgers but to be honest, I needed a mommy break and If he grilled, I'd be back on duty. Horrible mom? Maybe. 

I don't have a garlic mincer. Translation, I was rapidly dicing garlic and almost lost a few fingers while the kale was wilting on the stove by the second. 

Things began smoothly. I was chipper and excited about my new meal. 
Suddenly, all the timers were going off at once. 
I found myself pacing and panicking!
The ringing and smoke everywhere turned me into a tornado.

I was a chicken with my head cutoff while EVERYTHING was burning. 
The Kale on the stove. 
The burgers on the grill. 
The fries in the oven. 
And my fingers on the hot pan!

To top things off, Halo has been on meds due to a crazy allergy (we think!). The meds make her pee...a lot. So as I was darting like a pin ball in and out of the house to check the burgers, that were burnt on the outside and pink on the inside, my toes not-so-delicately splashed in a massive puddle of hot pee. 

I had no choice but to keep going. 
Food was more important than pee footprints. 
I was laughing and crying. 
MVP was just laughing. 

Meanwhile, Ireland was hungry. 
MVP does not have working boobs (thank heavens!) but at this moment, all I wanted was for him to whip out a nipple to feed the crying baby! 

How do you super moms do it? I have to feed a family of three and I was manic. 
I had high hopes of added this recipe to my resume, NOT. 
I also wanted to take pictures on my "good camera". NOT.

With a screaming infant, shaking and can't-stop-peeing dog, and a chuckling husband I resorted to my iPhone. 

And, I totally forgot the burger toppings. 

MVP ate the burnt and crunchy bun and dry burgers while it was hot. 

I breastfed Ireland, cleaned the pee, and an hour later, ate cold kale. 

YUM. 

Ugh. So much for domesticating myself. 

This is what they were supposed to look like. 


And these were mine...



I actually loved the recipe and WILL try it again. This week I'm making turkey-quinoa meatballs!
(wish me luck!)

Here is the recipe straight of Queen of Quinoa's blog!


Cilantro-Quinoa Turkey Burgers with Garlicky Kale
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 bugers
Ingredients
    For the burgers:
  • 1 lb all natural ground turkey
  • 1/4 cup cooked quinoa
  • 1/2 cup chopped cilantro
  • Salt & pepper to taste
  • For the garlicky kale:
  • 4 cup lacinato kale, sliced into ribbons
  • 4 - 6 garlic cloves, minced
  • 1 tablespoon olive oil (for sautéing)
  • Salt & pepper to taste
  • Optional ingredients:
  • Gluten-Free English Muffins, toasted (or other buns of choice)
  • 1 avocado, smashed
  • 1 tomato, sliced
Instructions
  1. Mix the turkey meat with the quinoa, cilantro and season with salt and pepper. Shape into four burgers and set aside. Heat the great over medium high heat, grill the burgers until done, about 4 - 5 minutes per side.
  2. While the burgers are cooking, saute the kale and garlic in a skillet with the olive oil, until the greens have wilted and the stems are soft. Sprinkle with salt and pepper to taste.
  3. When the burgers have finished cooking, remove them from the grill and let them rest for a few minutes. This help keep them juicy.
  4. Place burgers on one side of bun, top with avocado, then sliced tomato, then garlicky kale.
  5. Enjoy!





She has some amazing recipes so check her out! Especially my fellow non-glutenous creatures! 

I hope this made your Monday a little brighter!

PS: 
In the midst of the chaos I wanted a glass of wine but I couldn't reach the wine glasses that MVP placed too high. NICE. 

1 comment

  1. hahaha I'm so proud of you for trying! I burn my garlic all the time, too! You'll get the hang of it. I'm sure it was de-lish!

    ReplyDelete


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