Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Wednesday, August 24, 2011

So little summer to go and so few burgers consumed? Here's a fix for that.

Burgers, burgers. Sometimes the yen is so great, I just have to figure out a way to work the greasy little critters into a menu—just as long as I keep them from being greasy (and unhealthy).

My Kroger grocery circular recently helped me out with a page full of new twists on burger ideas. It featured a whole sheet of simple add-ins that help you “take the classic burger to the next level”. I was ready for that one! Summertime was evaporating; I hadn’t had my burger quota yet.

The combination for Fiesta Burgers caught my eye, since I had a bundle of cilantro left over from my corn salad featured in yesterday’s blog. Same thing with green onion—an excuse to use some leftovers would be nice. The recipe combined these two ingredients along with chili powder and ground cumin. To this I threw in some salt substitute and black pepper.

I grilled them (on my counter top) and topped each cooked patty with Pepper Jack cheese, salsa, avocado, tomato, red onion, and lettuce, according to the recipe. Wow, what satisfaction—a terrific burger without the guilt, without the drive-through and added expense, and cooked in my own little kitchen without having to step outside in the broiling heat. Just can’t beat a good burger for a simple, terrific dinner meal!

Fiesta Burgers

1 pound ground turkey
2 tablespoons chopped green onion
1/4 cup chopped fresh cilantro
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup shredded Pepper Jack cheese
sliced avocado
tomato slices
red onion slices

Mix ground turkey, green onion, cilantro, chili powder, and cumin. With hands that have been moistened with water form meat into four patties of equal size. Heat countertop grill; spray grill throughly with cooking spray. Place burgers on grill. Spray burger tops lightly with cooking spray to help prevent sticking. Grill until burgers are done. Top with cheese (about 1/4 cup per burger), salsa, avocado, tomato, red onion, and lettuce. Serve on a heated hamburger bun. Makes 4 servings.

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