Kim Bradley's recipes for Challenge No. 1

  • Rick West/rwest@dailyherald.comCook of the Week Challenge contestant Kim Bradley of Glen Ellyn.

    Rick West/rwest@dailyherald.comCook of the Week Challenge contestant Kim Bradley of Glen Ellyn.

 
Posted10/9/2019 5:00 AM

Beef and Lamb Sliders with Turkish Green Beans with Roasted Pumpkin Seeds

Ingredients

                                                                                                                                                                                                                       
 

I made many of these ingredients and sauces from scratch. For dinner on the run, I recommend using store bought ingredients such as tzatziki and hummus.

The green beans are really simple and a go-to-recipe.

SOME NOTES:

The monk fruit extract is very sweet. Use with caution. HOWEVER, when mixed with lemon or other citrus flavors, it adds a nice tang to food. This was an unexpected but welcome surprise.

Sliders

● 1 lb ground beef and lamb

● ½ cup herb mix (parsley, cilantro, dill)**

● ¾ cup plain panko crumbs

● ⅓ cup heavy whipping cream

● ½ cup pumpkin seeds

● 2 eggs

● ½ medium yellow onion

● 2 Tbs olive oil

● Salt and pepper to taste

● 1 bag of mini pitas with a name brand of "Pitettes" or you could use whole pitas and cut them into 4 wedges

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Garnish: pickled green beans with red onion and pomegranate seeds

● 1 medium red onion sliced thin

● 1 lb green beans

● ¼ cup pomegranate seeds (optional)

● ½ cup of the herb mix (parsley, cilantro, dill)**

● 5oz pomegranate red wine vinegar

● ½ cup pomegranate seeds

● 4 drops monk fruit extract

● Juice of half a lemon

● 1 generous Tsp salt

● Pepper to taste

Chickpea and pepita hummus**

● 1 eight ounce can of chickpeas with ½ of the liquid

● ¼ cup roasted pumpkin seeds

● Roasted garlic 4 small cloves

● 2 drops monk fruit extract

● Juice of half a lemon

● Salt & Pepper to taste

                                                                                                                                                                                                                       
 

Tzatziki Sauce**

● 1 cup european plain yogurt such as Siggi

● ½ cup of chopped herb mix

● 1 drop monk fruit extract

● 1 english cucumber peeled (optional), seeded, and diced small

● Salt & Pepper to taste

Turkish Green beans garnished with roasted pumpkin seeds

● 1 pound fresh green beans trimmed

● 1 14 oz can of petite diced tomatoes

● 1 Tbsp tomato paste

● ½ medium chopped onion

● 1 minced garlic head

● 2 Tbsp olive oil

● 1 drop monk fruit extract

● ¼ cup roasted pumpkin seeds

● Salt and pepper to taste

Instructions

First prepare all ingredients

● Preheat oven to 400 degrees

● Roast the garlic. Cut the top off a head of garlic, drizzle with olive oil and salt and

pepper to taste, wrap in foil and bake for 45 minutes. Set the timer so you remember.

● Roast pumpkin seeds. On a cookie sheet put 1 ½ cups of pumpkin seeds, 1 cup for the recipes and ½ cup for snacking. Roast in intervals of 5 minutes, then shake and toss, then back in the oven for 3 minutes, then shake around and finally put back in the oven for 2 minutes. They come out perfect every time. They do smoke a bit but don't worry, they aren't burning. Make sure you set a timer so that you can multitask. When done roasting let cool on the cookie sheet or put in a bowl.

● Blend the herbs. While the garlic and pumpkin seeds are roasting, chop the herbs. Take about a cup of each herb, (cilantro, parsley and dill) and chop well. I used a chopper to get the right size for me. Set aside in a bowl.

● Prep the vegetables/fruit.

○ Onions: Cut the red onion in half, remove the outer skin and slice into really thin

slices, put in a bowl. Cut the yellow onion in half and remove the outer skin of ½

of the onion and chop ½ by ½ inches and put in a bowl.

○ Trim the beans. Next wash and trim the ends off of the green beans, put in a

bowl.

○ Slice Lemons: Slice 2 small lemons and set aside.

○ OPTIONAL: *If using a fresh pomegranate remove the seeds into a bowl.

● Panko. For the panko crumbs combine ½ cup of the herbs and ½ cup of pumpkin seeds with the cup of panko crumbs and put in a food processor and pulse 3-4 times then run for 30 seconds or until well combined. Leave in food processor until ready to use.

Garnish of pickled green beans with red onion and pomegranate seeds

● The green beans are used in two dishes.

● In this garnish, a small handful of green beans are needed from the main green bean

dish.

● Steam the green beans in water for about four minutes. Add 4 drops of monk fruit extract

juice of ½ a lemon and ¼ cup pomegranate vinegar to the steaming water.

● While green beans steam, put the onion, herbs and pomegranate seeds in a bowl.

● Then, once the green beans are done, remove a small handful, chop lengthwise, add them to the bowl and toss.

● Put the mix into a jar or leave in the bowl and pour the vinegar over the top.

● Give them a good shake or mix and put in the fridge until ready to plate.

Green Beans

● Use the remaining green beans from the steamer for this dish.

● First start by sauteing' onion in olive oil for 5 min then add garlic, tomatoes, and tomato paste and cook on medium low until liquid is reduced.

● Add steamed green beans and toss with the tomato mixture. Cook for 2-3 minutes.

● When served add roasted pumpkin seeds.

● This dish can be served warm or at room temperature.

Hummus

● Feel free to use store bought hummus for this dish.

● If you want to make it yourself, put A can of chickpeas with ½ the liquid from the can into the food processor along with roasted garlic, roasted pumpkin seeds, monk fruit extract and juice of half a lemon with salt and pepper to taste.

● Pulse 3-4 pulses and then blend for about 30 seconds.

● Leave in the food processor or put in a bowl until ready to assemble the slider.

Tzatziki Sauce

● Feel free to use store bought hummus for this dish.

● If you want to make it yourself, in a bowl combine the yogurt, cucumber, herbs, monk fruit extract and juice of half a lemon. Salt and pepper to taste.

Sliders

● Mix the meat with the prepared bread crumbs, eggs, onion and heavy whipping cream.

● Mix gently and don't over mix.

● Make 2 Tbsp sized meatballs and put aside to cook. I like to use a small ice-cream scoop to get a uniform size.

● Once you've made the meatballs fry them in 2 Tbsp olive oil. You can add more if you need to.

● Flip the meatballs over a few times so they have a nice brown crust, cook for 10 minutes.

When they're done, place them on a paper towel lined plate.

Finally!!! Plating...

● Smear some hummus on top of a pita.

● Place 1 meatball on top of the hummus.

● Put the pickled green bean mixture on top of the meatball and then follow with a dollop

of tzatziki sauce.

● Make 3 sliders and serve with green beans topped with the roasted pumpkin seeds.

ENJOY

**Both the hummus and tzatziki sauce can be purchased if you don't want to make them from

scratch. Both sliders and green beans are good at room temperature as well as hot.

Ingredients for all recipes amounts needed in recipe

Ground beef and lamb

Roasted pumpkin seeds

Plain panko crumbs

Herbs: fresh parsley, cilantro and dill

Heavy cream

Eggs

Onions: red and yellow

Pita bread 5" loves

Fresh green beans

Petite diced tomatoes 14 oz can

Tomato paste

1 head garlic one clove will be raw the rest roasted

Pomegranate juice

Pomegranate seeds (buy already seeded, doing it yourself is time consuming)

Pomegranate red wine vinegar

Monk fruit extract

Lemon

Roasted garlic hummus (or homemade recipe below)

Persian cucumbers

European plain yogurt

Olive oil

Salt and pepper

Kim Bradley

Recipes are unedited

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