Turkey sliders with goat-cheese-stuffed peppadews

This is straight outta that terrifying show, semi-homemade or what have you, where a pretty lady literally gets to have a TV job where she tells you how to pour things out of cans and boxes and make it seem like fresh food.

Well, not really. But there is a major cheat - pre-made turkey burgers from Whole Foods.

Here are your ingredients -

2 mediterranean-style turkey burgers from Whole Foods butcher shop
8 mini-challah rolls
8 good sized fresh peppadews
a small log of goat cheese
some vegetables for the side (carrots and celery work a treat, or you could bake up some frozen french fries)

1. Separate each turkey burger into four equal pieces, then mash them into burger-like shapes. Pan fry them in olive oil, 5-6 minutes on each side or until cooked all the way through.
2. While the burgers are cooking, your cat will probably be meowling up a storm. Do not give him hot turkey burger off the stove! Resist. Instead, use your broiler to toast the mini challah rolls, which you have cut in half like hamburger buns. Broil for 3-4 minutes or until nice and toasty looking.
(PS, all of the above steps could certainly be done on an outdoor grill!)
3. While the buns and burgers are cooking, take your peppadews and squeeze out any excess oil. Make four slices around them, leaving the center intact, so that they look like four leafed clovers. Take a nice smear of goat cheese and stuff it in there.
4. When the sliders are ready, place them on the buns, and smush the stuffed peppadews on the top of the sliders cheese side down. Pop on the top of the bun and voila - super flavorful burgers with no extra condiments necessary!

Two years later! Orange Glazed Tempeh

Loyal readers...I'm not going to make a big deal out of this, but I am back. With a new recipe.

I ate this first at the house of Sally B, Clare and Ezra. The recipe is from 101 Cookbooks. I have made this at least three times since discovering it. Please let me assure you that even meat eaters love this vegan joint.

You need:

1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin (I did not use this because I have never owned it)
2 teaspoons maple syrup (agave syrup also works really well)
1/2 teaspoon ground coriander
2 small garlic cloves, crushed (I only had powdered garlic and used 1/4 tsp per clove)
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) leaves

Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.

Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.

Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.

Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top.

CLH also thinks you should serve this over quinoa. It's not hard, just buy a box of quinoa and follow the directions. Harder to screw up than even rice, and more delicious and nutritious.

This is seriously delicious. I'm a little addicted!