Patrick's Turkey Burgers

Ingredients:

  • 1 lb. of ground turkey
  • pinch of salt and pepper
  • ½ of a diced purple onion
  • 1 teaspoon of minced garlic
  • 1/3 cup of diced peppers
  • 1 tablespoon of barbecue sauce or wing sauce.
  • 1 egg
  • panko flakes or finely crushed bread crumbs
  • Worcestershire sauce for flavor
  • Optional:1/3 cups of salsa (adds flavor and moisture)
  • Optional:add fresh diced jalapeno for spice
  • Add-ons:any diced vegetable you desire

Note:

This is a family favorite and the recipe is always changing. You can use sundried tomatoes from a jar instead of salsa or pesto sauce as well. Diced carrots and mushrooms also add some zest to the burgers.

Directions:

  • Mix all of this up into a large bowl and all at the end add the Panko or bread crumbs until you can form large patties that will hold together for grilling or cooking on-top of the stove.
  • We cook the burgers in the 10" Versa Skillet (braiser) and cover the burgers with a lid while cooking. Always heat the pan on a low setting first. Then spray the Xtrema pan or use a little coconut/olive oil. An organic cooking spray works best. Heat the pan on low and then turn up the heat to medium. If the pan dries out during the cooking process, add a few tablespoons of water to keep the pan wet. (we just splash in water as needed) Note that using ceramic cookware will keep your turkey burgers nice and moist. Cook burgers for about 12 minutes or to brown on tops. Flip occasionally.
  • Serve on romaine lettuce with tomatoes or place them on a nice whole-wheat bun. Add your favorite condiments and enjoy.

 

We usually serve up these turkey burgers with a roasted potato mix packed with red skin potatoes, sweet potatoes, and purple onion. Season with EVO, garlic powder, onion powder, rosemary, cracked pepper, and Italian Seasoning. Bake in the Xtrema four-quart baking pan for 45 minutes at 400 degrees. Stir every 15 minutes until golden.

 

two turkey burgers in skillet

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Carrot Fries

Ingredients:

  • 2 Lbs carrots
  • 1.5 Tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp pepper

Instructions:

  1. Preheat the oven to 425 degrees. Oil an Xtrema Skillet or prepare a baking sheet with a silicone mat.
  2. Peel and cut your carrots into fry size pieces (the smaller the better!)
  3. Put all carrot fries into a large bowl and add oil, sea salt, paprika and pepper. Toss with a spoon to fully combine ingredients. Place carrots in the Xtrema Skillet in an even layer so they bake consistently.
  4. Place the Skillet in the oven and bake for 20 minutes.
  5. After the fries have been in the oven for 20 minutes, flip over the fries so the other side gets evenly baked. Bake for an addition 20 minutes or until carrot fries turn a slight golden brown.
  6. Remove from oven & serve immediately with sauce. Enjoy!

 

 

 

 

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Veggie Skewers

Ingredients:

  • 4 medium red onion
  • 4 medium zucchini
  • 2 red bell pepper
  • 2 orange bell pepper
  • 2 green bell pepper
  • olive oil
  • balsamic vinegar

Instructions:

  1. Soak approximately 8-12 wooden skewers in water for at least 15-30 minutes. The total number of skewers will vary depending on several factors, such as the size of each vegetable, the size of your vegetable pieces, etc.
  2. Prepare the vegetables for the skewers. For each red onion, first peel, then slice in half. Chop each half into thirds. Seed and chop each bell pepper into approximately 1-inch by 1-inch pieces. Finally, chop the zucchini into rounds.
  3. Skewer the vegetables by alternating between red onion, zucchini, and the different colored bell pepper. Brush skewers with a light layer of olive oil.
  4. Preheat grill to medium-high heat. Once the grill is hot, add skewers and grill for approximately 5-8 minutes per side, or until vegetables are just softening and browning around the edges.
  5. Remove from heat and drizzle with balsamic vinaigrette, if desired. 

 

 

 

 

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Meatless Taco Meat

Ingredients:

  • QUINOA
  • 1 cup tri-color, white, or red quinoa
  • 1 cup vegetable broth
  • 3/4 cup water
  • SEASONINGS
  • 1/2 cup salsa
  • 1 tbsp nutritional yeast
  • 2 tsp ground cumin
  • 2 tsp ground chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp each sea salt and black pepper
  • 1 Tbsp olive or avocado oil

Instructions:

  1. Preheat a medium sized Xtrema saucepan over low heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
  2. Add vegetable broth and water and bring to a boil. Then reduce heat to low, cover, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, turn off the heat, then crack lid and let rest for 10 minutes.
  3. Preheat oven to 375 degrees F (190 C).
  4. Add cooked quinoa to a large mixing bowl and add remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine. Then spread in a greased Xtrema Versa Skillet or baking sheet.
  5. Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it’s fragrant and golden brown. Be careful not to burn!
  6. Store leftovers in the refrigerator up to 4-5 days. Reheat in the microwave, in a 350 degree F (176 C) oven, or in a skillet on the stovetop.

 

 

 

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Pineapple Forbidden Fried Rice

Ingredients:

  • For the rice:
  • 1 cup uncooked forbidden rice
  • 1 teaspoon coconut oil or toasted sesame oil
  • 2 cups water
  • Pinch of salt
  • For the scrambled eggs*
  • Nonstick cooking spray (I like avocado oil cooking spray)
  • 2 large eggs + 1 tablespoon water
  • For the fried rice + veggies:
  • 1 ½ tablespoons toasted sesame oil or coconut oil, divided
  • 1 ½ cups fresh or frozen cubed pineapple
  • 3 cloves garlic, minced
  • 1/2 tablespoon freshly grated ginger
  • 1 bunch green onions, chopped (reserve some for topping)
  • 1 red bell pepper, diced
  • 3 cups shredded red cabbage
  • 1/2 cup shredded carrots (or carrots cut into matchsticks)
  • 1/2 cup frozen shelled edamame (thawed)
  • 1 tablespoon chili paste
  • 2 tablespoons gluten free soy sauce or coconut aminos, plus more to taste
  • 1/3 cup coarsely chopped honey roasted or regular cashews (or peanuts)
  • To garnish:
  • ¼ cup fresh chopped cilantro
  • Extra green onion/scallions
  • honey roasted cashews (use regular roasted cashews if vegan)

Instructions:

  1. To make the forbidden rice: Preheat Xtrema Saucepan on low. Add rice and coconut oil place over medium heat. Toast rice for 2 minutes with the oil to enhance the flavor and texture. After 2 minutes, add water and salt and stir. Allow water to come to a boil, then turn heat to low, cover and cook for 45-55 minutes. Remove from heat and allow to sit in saucepan covered for 10 minutes, then fluff with a fork. The rice should be slightly chewy but still soft.
  2. While the rice is cooking, you can chop your veggies and cook your eggs. Preheat Xtrema Skillet or Wok on low. Add eggs and water to a bowl and beat slightly with a fork. Raise to medium low heat and spray with a little nonstick cooking spray. Add eggs to the pan and season with a little salt and pepper, scramble and cook eggs until done but still slightly wet. Transfer eggs to a bowl and set aside.
  3. Once rice is done cooking, you can start cooking your veggies. Wipe the same Xtrema skillet or wok you used clean with a paper towel, then add in 1 tablespoon of coconut oil or sesame oil and place over medium heat. Add in pineapple, garlic, ginger, green onion and red bell pepper; saute for 4-6 minutes until pineapple starts to caramelize and turn slightly golden brown on the edges. 
  4. Next add in the remaining veggies: red cabbage, carrots and edamame. Saute for 3-5 more minutes, stirring frequently. Transfer all of the veggies to a large plate or bowl.
  5. Now it’s time to fry up the rice! Add the remaining ½ tablespoon oil to the same pan and place over medium heat. Add in your cooked rice and cook, stirring frequently for 2-4 minutes. 
  6. Add all of your cooked veggies plus the cooked eggs back to the pan. Stir in the the chili paste, soy sauce and honey roasted cashews and cook for a few more minutes. Taste and adjust seasonings as necessary. You may want to add another tablespoon of soy sauce or even some crushed red pepper flakes for a little hint of spice. It’s up to you. 
  7. Garnish with additional nuts, cilantro and a little extra green onion. Serves

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Plant-based Primavera

Ingredients:

  • For the Bowl
  • 8 ounces spaghetti noodles broken in half
  • 1 leek cleaned and sliced thinly
  • 1/2 pound asparagus
  • 1/4 pound broccoli florets
  • 1 cup brown mushrooms stemmed and sliced
  • 4 cloves garlic peeled and minced
  • 3 cups Almond milk Original unsweetened
  • 1/2 cup vegetable broth
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 6 fresh thyme sprigs leaves separated from the stems
  • 1 tablespoon olive oil
  • 10-12 kale sprouts ends trimmed and leaves separated (or baby kale or chopped kale)
  • 3/4 cup English peas or frozen peas that have been thawed
  • 1/2 lemon juiced and zested
  • 1/2 cup grated parmesan cheese and more for garnish
  • 1/3 cup dill leaves roughly chopped

Instructions:

  1. Preheat large Xtrema Stock Pot on low.
  2. Add the broken spaghetti noodles, leek, asparagus, broccoli, mushrooms, garlic, almond milk, vegetable broth, red pepper flakes, kosher salt, thyme leaves and olive oil to a large stock pot or dutch oven.
  3. Bring to a boil then reduce to simmer but still bubbling and cook for 8 minutes, stirring occasionally so pasta doesn't stick together.
  4. Add the kale sprout leaves and peas and cook for another 2-3 minutes or until pasta is cooked and the milk has reduced to a sauce.
  5. Stir in the lemon juice, parmesan cheese and dill. The sauce will thicken as it cools. Season with more kosher salt as desired.
  6. Serve with more dill leaves, parmesan cheese and sprinkle with the lemon zest.

 

 

 

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Vegan Chili

Ingredients:

  • 3 cloves Garlic
  • 1 Small Yellow Onion, diced
  • 2 Green Bell Peppers, diced
  • 3 stalks Celery, diced
  • 3 small Carrots, sliced
  • 1/4 cup Ancho Chili Powder*
  • 1 tbsp Cumin
  • 1 tsp Dried Oregano
  • 1/2 tsp Cayenne Pepper (Optional)
  • 2 15 oz cans Red Kidney Beans, drained
  • 2 15 oz cans Pinto Beans, drained
  • 2 28 oz cans Crushed Tomatoes
  • 1 cup Filtered Water
  • Salt and Black Pepper, to taste
  • Optional Toppings: Green Onions, Nutritional Yeast, Vegan Sour Cream

Instructions:

  1. Preheat large Xtrema pot over low heat.
  2. Add the Onion, Celery, and Green Pepper to a large Xtrema pot over Medium heat with  ⅓ cup of Water. Cook until all the water evaporates, stirring occasionally. Once the pot is “dry” and the vegetables start to turn golden brown, deglaze the pot with an additional ¼ cup of Water. This process should take around 10 minutes total.
  3. Add the Garlic, Spices, and Carrots to the pot, then sauté for a few minutes, adding a small splash of water if things start to stick.
  4. Finally, add the drained Beans, Crushed Tomatoes, and 1 cup of Filtered Water to the Pot. Bring everything to a boil over medium heat, then reduce the heat to a simmer, cover, and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5-7 additional minutes, until the Carrots are tender and the Chili reaches your desired thickness. Stir this mixture occasionally, to make sure nothing sticks to the bottom of the pot.
  5. Serve warm, and top as desired.

 

 

 

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Baked Shrimp

Ingredients:

  • 1 lb jumbo prawns/shrimp , peeled and deveined
  • 3/4 cup (185 ml) dry white wine (sub chicken broth)
  • 5 tbsp unsalted butter , melted
  • 2 tbsp lemon juice
  • 3 garlic cloves , minced
  • 1/2 tsp salt
  • 1/4 tsp pepper

Crunchy Topping:

  • 3/4 cup panko breadcrumbs
  • 1/4 cup parmesan , finely shredded
  • 1/4 tsp salt
  • 1 1/2 tbsp olive oil

Garnish:

  • Finely chopped parsley
  • Lemon

Instructions:

  1. Preheat oven to 430°F.
  2. Pour wine and half the butter into Xtrema 10in Skillet. Place in oven for 10 minutes to reduce.
  3. Toss prawns with remaining butter, garlic, lemon juice, salt and pepper.
  4. Mix Crunchy Topping ingredients.
  5. Remove skillet from oven. Add prawns - spread out in single layer, but snug.
  6. Top with Crunchy Topping. Bake 12 minutes.
  7. Flick to broiler/grill on high, broil for 1 - 2 minutes (max) to brown top a bit more.
  8. Sprinkle with parsley. Serve immediately with lemon wedges and crusty bread.

 

 

 

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Hearty Veggie Stew

Ingredients:

  • 10 baby potatoes quartered or 2 medium potatoes cubed
  • 1 yam or sweet potato, sliced or cubed
  • 2 golden beets or turnips
  • 3 carrots peeled and chopped
  • 3 stalks of celery, chopped
  • 1 onion, diced
  • 6 cloves of garlic, minced
  • 4 cups of low-sodium vegetable broth
  • 8 fresh tomatoes or 1 28 ounce can of tomatoes
  • 2 tablespoons coconut sugar or 6 dates blended with water
  • 1 teaspoon roasted cumin
  • 2 teaspoon Herbs de Provence (or an Italian herb mix)
  • 1 teaspoon smoked chipotle powder (optional)
  • Salt and Pepper to Taste

Instructions:

  1. Preheat Xtrema 5.5qt Stock Pot on low.
  2. Sauté onions and garlic in 1 cup of vegetable broth over medium heat while you chop your veggies. Add a little more broth or water to prevent from drying out.
  3. Dice your potatoes and sweet potatoes. Dice the beets or turnips about the size of your potatoes as well. Chop the rest of the veggies and add to the pot when ready. Add remaining 3 cups of vegetable broth.
  4. Blend tomatoes, seasonings and sugar or dates in blender and add to pot.
  5. Cover the pot, bring to a boil and then reduce to low heat and cook for 45-55 minutes until the potatoes and beets/turnips are soft.
  6. Season to taste with salt and pepper. To make it thicker, take a potato masher and roughly mash only a part of the stew to make the broth thicken and become a chunky stew.
  7. Serve.

 

 

 

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