The summer is always a busy time for me. Many of you know that aside from cooking for the blog, I have a totally different career. I am a special education consultant and I spend many wonderful hours of my day teaching and learning from children who learn differently. I have worked in this field for over 30 years and it is truly a blessing to wake up each day and know that I will be doing something I love, and that hopefully I will be making a difference in the life of each of my students. So, when I cook, I also think of what I can make that there will be extra so Pete and I will have “school lunch” for a few days?
I walked into Trader Joe’s last week, and as I entered, there stood this beautiful fresh basil plant! I could not resist buying it. Usually I have fresh herbs growing on my deck, but because of my oversees trip I did not replant this year, as I knew that anything I planted would die while I was away. Consequently I only have thyme, oregano and chives this year, so buying the basil just seemed to complete the absolute must haves. I always think of fresh tomatoes when I have basil, or marinara sauce. Bit by bit this dinner evolved. i am trying hard to cook healthy food for us. I am working with a trainer to build my physical strength, and Pete is working on eating more healthily for his own good. Turkey patties therefore seemed like a healthy choice, and I had some fresh dill and fresh parsley that a friend gave me from her garden, so it seemed logical that I might as well use my fresh herbs and make some delicious, flavorsome turkey patties that could be baked instead of fried. I must say I was very excited by the outcome, and Pete and I both enjoyed them for our “school lunches” either slightly heated with the sauce, or even cold with a salad. I hope you too enjoy this delight from my kitchen to yours.
Turkey Patties with a Basil-Tomato and Artichoke Sauce
2 lbs. ground white turkey/chicken
1 Tbs. chopped parsley
1 Tbs. chopped dill
1/2 cup matza meal
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. onion salt
Basil-Tomato and Artichoke Sauce
1Tbs. olive oil
2 cubes frozen garlic/ 2 tsp. chopped garlic
2 cans chopped tomatoes
3 Tbs. chopped basil
1 tsp. sugar or sweetener
1 can artichoke bottoms cut into small cubes
In a food processor or a using a grater, grate or grind the onion and carrot.
Finely chop the dill and parsley and add to the carrot and onion mix.
Using your hand, combine the ground turkey, eggs, carrot onion mix, salt pepper and onion salt.
When it is well combined, add the matsa meal to make the mix a little thicker .
Wet your hands and form the mix into patties. Place the patties in a casserole dish that has not been sprayed or greased.
Bake at 375 for 20 minutes, then turn them over and bake a further 15 minutes.
Fry onion and garlic until soft and golden.
Add the cans of tomatoes and chopped basil.
Season with salt and pepper.
Add the sugar/sweetner.
Cover and bring to a gentle boil. Lower heat and simmer for 10 to 15 minutes so that all the flavors blend.
Using an immersion blender or a blender, blend the ingredients to make a smooth sauce.
Finally add the diced artichokes and allow the sauce to continue to simmer a further 10 to 15 minutes.
Serve with brown or white rice. Place patties on top of rice and then place spoonfuls of sauce over the patties and rice. Garnish with a basil leaf. Serve with a vegetable of your choice or a fresh garden salad. Watch for my next blog – Watercress and Butternut Salad!