This week’s challenge was to take:

This week’s winning recipe was sent in by Mike Rupp who runs the Seattle Coffee Roast blog, reviewing the good and bad that Seattle has to offer.  Mike was also crowned the Expedition Exchange Iron Chef Showdown VI Champion. Mike added in butter and onions for a great sounding Kofta recipe.  I currently lack a grill so I will be broiling them as sausages.

Look for the video coming soon!  Thanks, Mike!

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Recipe: Kofta with rice, sauteed spinach, & mushrooms

In a large bowl place the ground lamb, 1 tsp salt, 1 tsp cinnamon, and 1/2 tsp ground pepper, 1/4 cup finely chopped parsley, and 1/2 grated and drained onion. Mix until the texture becomes sticky. If you have metal kebab skewers, wet hands and form the mixture around the skewer. If not, shape into a sausage. If you used skewers, grill on high 3-4 minutes per side. If not, broil on a lightly greased sheet of aluminum foil on a cookie sheet for 3-4 minutes per side.

Rice: cook according to the directions on the rice, but add in 1 tbl butter and 1 tsp salt (assuming that you are making a 2 person serving.

Mushrooms: thread on a skewer and grill along side the meat or broil drizzled with a little olive oil.

Spinach: saute in olive oil until wilted. Season with salt & pepper to taste.

The winning recipe for Challenge #2 comes from Jess Kohl, an awesome cookie and cake baker and also my sister-in-law. I’ll be cooking it up and posting the video soon!  The ingredients to start with were:

• Ground Turkey – 1lb
• Brussels Sprouts – lots
• Red Bell Pepper – 1
• Green Beans

Her recipe is as follows!

Cheesy Turkey Nuggets

1 lb ground turkey
1/4 cup finely chopped red bell pepper
10 oz milk, simmered to reduce to 5 oz*
2 cups crushed cornflakes
2 oz firm cheese (I use sharp cheddar)

In a bowl, mix the turkey, 1/4 cup evaporated milk, the bell pepper and 2/3 cup cornflakes.

Cut the cheese into 12 small sticks.

Wet your hands with remaining milk and shape turkey mixture into 3 in ovals around the cheese piece.

Pour the remaining milk into a bowl, add the remaining cornflakes to a plate and dip each nugget into the milk, then coat with the cornflakes.

Heat 2 tbsp olive oil in your big skillet over medium heat and fry each nugget until browned, about 5 min per side. (If the cheese starts to ooze out, you’re good)

Serve with Green Beans.

*I know technically I’m adding 3 ingredients, but based on last weeks recipe, I know you have milk. Or you can just buy a 5 oz can of evaporated milk if you don’t want to simmer down your milk.

Enjoy!
Jess

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While her recipe leaves out the sprouts (how dare she! ) I’ll be steaming those up alongside.

This recipe, sent in by Kay from Kayotic Kitchen and Kayotic Photography, takes top honors as the very first winner of a weekly Help Peter Cook Challenge!

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I’m adding milk and flour.

Cut the broccoli in small florets. Parboil them in lightly salted water for about 5 minutes. Chop the onions and mushrooms, sautee them in 2 tbsp butter, add 2 tbsp flour (you don’t have mustard powder in the list, shame on you!) and cook for a minute or two while stirring occasionally. Add about 1 cup of milk until you have a consistency you like. Season with salt, pepper and parsley and cook for a few minutes.

Preheat your oven to 400F. Put the halibut in an oven dish, season with salt and pepper, place the broccoli on top of it and pour the onion and shitake sauce over it. Bake for 10 minutes per inch of thickness.

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Now tune in tomorrow when I’ll cook up the scrumptious halibut and see what damage I can do!  And in my defense, I have since purchased mustard powder.