Category Archives: 02 Lunch

Curried Turkey Burgers

God help me, I became inspired by Rachel Ray.

Serves: 4

1 lb. Ground Turkey

Dice and sautee:
1/2 Red Onion
2 Tbsp. Carrot

1/4 Cup Apple, diced.
1/2 Lime, juiced
2 Green Onions, chopped

1 Egg White
1 Tbsp. Butter, Melted
1 Tbsp. Mayo (or Sour Cream)
1/4 Cup Panko Bread Crumbs (or crushed tortilla chips)

2 1/2 Tbsp. Curry Powder
1/4 tsp. Jerk Powder (depending on curry spice level)
1/4 tsp. Parsley (dried)

Siracha, depending on the spice level of the curry.




A country farm in a bowl. Marinara style tomato base with solid thinly roasted vegetables.

Servings: 6

Tomato base:

Prep 2 garlic cloves extremely thinly sliced garlic. Do not add right away.

In a pot:

1/4 Cup Olive Oil
2 Tbsp. Butter
1/4 Cup Shallots (or Red Onion), diced well
Med. to High Heat for 3 Minutes

After 3 minutes, add the Garlic for only 30 seconds.
Red Wine and reduce.


2 (28) oz. canned Whole Tomatoes. You can crush prior or in the pot with your spatula.
1 Cup Chicken Stock.

Bring to a boil and then let simmer on low for 1 hour, pot lid on.

Preheat the oven at 425 dg.

While waiting, thinly slice 1 of each:

Yellow Squash

Lay the slices on a baking sheet in sequential order: Green, Yellow, Purple.

Add salt, pepper, and brush Olive Oil on top of the vegetables, then put in the oven at 400 dg. for 15 minutes


Prepare 2 fried eggs (maybe more).

When the tomato base is ready add:

12 basil leaves, gently chopped
1/2 tsp. Oregano
1/4 tsp. Parsley, dried
1/4 tsp. Thyme
Dash of Black Truffle Salt (if available)
Splash of Red Wine.
Small drizzle of Honey

Add the fried eggs.

Simmer for an additional 6 mins.

Chicken Rice

1 Cup Basmati Rice

1 1/2 Cup Chicken Broth
3/4 Cup Water

1 Tbsp. minced garlic
Garlic Salt

Add above to a rice cooker and press the button, roughly 20 mins until ready.

When ready, garnish with Chopped Green Onion.

Serve either with chopped chicken breast or a fried egg.


Siracha Coffee Infused Mao (Mayo, with a light application of siracha, coffee, salt and pepper)
Soy Sauce
Drizzle with Honey

Chicken Broth and Tomato Soup

Salt lightly or get low sodium chicken broth

Pot, high to medium heat

In a bowl:

1/2 Red Onion, diced
1 Celery Stalk, diced
1 Large Carrot (or 2 small), peeled and diced
Olive Oil

In the pot:
2 Tbsp. Butter

Add the veggies and sautee for 5-7 minutes, until soft

When soft 1. Tbs. Garlic, minced in the pot for 30 secs.

White Wine and (1) Shot of Brandy until reduced (ie, there’s almost no liquid left)

When reduced, add:

(28 oz.) Canned Tomatoes
Chicken Stock
(2) Cubed Tomatoes

Light Garlic Salt
Light Black Truffle Salt

Bring to a boil, and then simmer for 20 mins.

Add Basmati Rice

After the 25 mins, add:

Handful of shredded Romaine Lettuce
(5) Basil Leaves, chopped
Thyme, generously
Oregano, lightly

Simmer for an additional 5 mins

Add 2 Tbsp. Milk

Taste to make sure that flavors are balanced. Use an ice cube when tasting a sample. Best with bread.

Hainan Chicken

3 (very fresh) Chicken Breasts with Skin on Bone

Boil a pot of water on high heat
Pour some of the boiled water over the chicken and then rinse with cold water
When ready, dry and add salt under as well as the outside the skin of the chicken.
Rub a half Lime on the outside of the chicken.

Add the chicken to the boiling water, add (6) whole large Garlic Cloves, and leave covered for 15 mins.
Open, stir, and boil for another 15 mins.

With 5 mins remaining, prep a large bowl filled with ice cubes and water.
When ready, take the chicken out of the boiling water, and then put the chicken into the ice water.

Save the boiled water, as this is your Chicken Stock.

On a pan, med to high heat:

Olive Oil
2 Tbsp. Butter
1 Tbsp. Minced Garlic
1/2 Tbsp. Minced Ginger
1 1/2 Cup Rice


Add approx. 1/2 Cup of the Chicken stock.

Sautee until reduced.

Pour the rice into a rice cooker and then add chicken stock to rice at a ratio of 2:1.

As you wait for the rice, prepare a dipping sauce (I use siracha and coffee infused mayo)

Garnish the rice with diced
Green Onions
Cilantro (optional).

The Zerger

Servings: 4

1 lb. Ground Meat pref. Brisket ground fresh at the grocer

1/4 + Cup Potato Chips – Sour Cream & Onion, Ruffles is best
1/4 Cup cubed Cheddar, a good white cheddar is best
2 Tbsp. finely chopped and sauteed Red Onion

2 Tbsp. Siracha
1 Tbsp. Whisked Egg Whites

Garlic Salt

Oven at 400 dg.

Pan on high to med heat, sautee in buttter 2 mins each side. Flip and reduce in beer.

In the oven for 6 mins.

White Bean Italiano

2 (14.5 oz) cans Cannelini Beans (drained and rinsed)
1 Tbsp. Lemon
1 1/2 Tbsp. Olive Oil

2 Whole Tomatoes, cubed
6-7 Basil Leaves, finely chopped

1 Mozzarella Ball, cubed

Oregano, a light dusting
Garlic Salt

1 tsp. Honey (or a very light drizzle)

Serve w/ toasted bread.