Regardless of my effort to eliminate clutter, there’s one part of my life where I’m still organized, but the noise remains—it’s email. It's louder than the paper-shovers on the metro. I’ve done the unroll.me app and usually delete that one email a majority of the time without even opening, but the amount of subscriptions I still have can seem overwhelming. I try to keep all inboxes super tidy with less than 10 emails in each (although more throughout the weekend). It’s those damn “sign up here for % off” offers. They get me. Every. Single. Time. There are a few newsletters however, that do not warrant unroll.me as I genuinely enjoy reading and 75-90% of the time, something in the subject line grabs my attention enough for me to open the email, and based on the content once opened, file or delete.
The 90th percentile:
1. MindBodyGreen--Honestly it’s by the grace of God that this just started showing up in my inbox. I don’t remember signing up for it.
2. Alexandria Stylebook--Started by local women business owners, the content is fresh and fast. Search to see if your community has something similar, if not, definitely look into starting it!
3. The Skimm--Please, tell me you already subscribe. If you don’t, click there.
The 75th percentile:
2. Tasting Table
3. One Kings Lane
4. Women’s Health Daily Dose
7. The Healthy Apple
So, occasionally there are others, but you’re probably like, STFU, Alexandra, what’s the point of this? Well, it’s that I opened one that I don’t open all the time…the subject line read: “15 Low-Carb Dinners You Can Make in an Hour (or Less!),” from Brit+Co. which usually gears more towards creative/DIY crafts. So I clicked on and stumbled across this dish (the only one, in fact, out of the 15 that I’ll probably ever make). Just take a peek at the hella-amazing sauces. That’s all you need to know.
If you don't subscribe to those guys up above, have no fear, I'll still push relevant, and tasty, content your way.
Recipe Report Card SAUCES:
(Ensure you read my notes at the end)
Difficulty: A+ (SUPER easy)
Amount of Pantry Staples Used: B
Stud approved: A+ (he loved the flavor of the chili sauce and the yogurt sauce)
Taste profile: A+
Final grade: A
Recipe Report Card TURKEY:
Amount of Pantry Staples Used: A
Stud approved: B- (he thought they were too “busy”…I didn’t chop the parsley enough)
Taste profile: B
(if I do make it again, I’ll probably process all of the ingredients in a food processor before mixing in the turkey)
Final grade: B
Turkey Koftas with Roasted Red Chili Sauce and Tahini Yogurt
Adapted from www.theironyou.com
1 lb / 453 gr ground turkey
1 large zucchini, grated
2 scallions, finely chopped
1 green chile, stemmed, seeded and finely chopped (I made a total oops and had to use baby peppers instead)
1 large egg, lightly beaten
3 tablespoons chopped pistachios (I omitted and added 2 tbl almond flour)
A handful fresh parsley leaves, chopped
½ teaspoon dried oregano
¼ teaspoon ground cumin
1 teaspoon fine grain sea salt
¼ teaspoon cayenne pepper (I added because we like heat!)
Ground black pepper
Roasted Red Chili Sauce:
4 red chiles, stemmed
4 medium tomatoes, halved
2 medium onions, halved
4 garlic cloves, unpeeled and smashed
1 tablespoon olive oil
1 tablespoon raw coconut palm sugar (or honey or regular brown sugar)
2 tablespoons tomato paste
1 tablespoon red vinegar
1 cup / 250 gr Greek yogurt (I ended up just using 150g Greek yogurt—1 single serving container)
1 tablespoon, more or less, tahini (sesame paste), to taste
2 tablespoons freshly squeezed lemon juice—or to taste
½ teaspoon fine grain sea salt
½ teaspoon ground cumin
grated garlic or garlic granules (optional)
Baking sheet or brownie pan
Food processor or blender
Place all ingredients in a large bowl and mix until well combined.
Scoop 2 heaping tablespoons of turkey mixture and with damp hands form the mixture into 16 ovals about the size of an egg (2 on each skewer)
Place onto a plate and refrigerate for 30 minutes to harden (be careful when lifting the skewers though, as the koftas tend to fall off.)
Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).
Grill the koftas about 6 minutes per side (or until an instant-read thermometer inserted in the center registers 165°F.)
Roasted Red Chili Sauce:
Preheat oven to 350°F and place a rack in the middle.
Place red chiles, halved tomatoes, halved onions, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with a bit of salt. Roast in the oven for about 25 minutes.
Remove from the oven and let cool for a couple of minutes. Peel onions and garlic and place them in the bowl of a food processor with roasted red chiles, roasted tomatoes, coconut sugar, tomato paste, and vinegar.
Season with salt and pepper and pulse until smooth.
Combine all ingredients in a small bowl. Taste as you go along and adjust seasoning.
Serve turkey koftas with roasted red chili sauce and tahini yogurt.
Make ahead options:
In an effort to save time, I roasted the ingredients for the chile sauce and refrigerated after they cooled down. I made the chile sauce the next day.
1. I had a lot of leftover chile sauce. In an attempt to use, I actually spread it underneath a chicken and on top of a chicken and roasted. It was delicious!
2. I still had leftovers and I added it to tomato sauce with zoodles for an extra kick!
3. You may find easier to grill the koftas without skewers, it’s a matter of personal preference. You can also bake the koftas in the oven at 400°F (200°C) for about 20 minutes (the last 2 minutes brown the top carefully under a broiler.) (I was feeling lazy and The Stud wasn’t home, so I just baked them…in the same pan I used to roast off the sauce ingredients).
4. One “naked” kofta yields 78 calories, 4 grams of fat, 1 gram of carbs, and 9 grams of protein.
One “dressed” kofta yields 122 calories, 7 grams of fat, 5 grams of carbs, and 10 grams of protein.