I really can’t blame my children to be procrastinators because they got it from me. Why didn’t I have the kitchen lights fixed a month ago when it broke? Why didn’t I answer the emails when I received them? I was running around all day frantically trying to get things done before flying out tomorrow. I have barely unpacked from my Las Vegas trip and am now packing again for Shanghai.
There wasn’t a lot of time to cook, but I wanted to use up some of the produce in the fridge before leaving. So here are two dishes that were inspired by the sunny weather, most importantly, that only took 20 minutes to make. And preparing them made me feel in control of my life again.
When we were filming in the Inspire Theater in Las Vegas, there was a magazine rack in the cafe area that had many pretty cooking magazines on it. The hair stylist Ross and I talked about tweaking one of the recipes and exchanging our ideas after we have tried them. We decided on a chicken dish that is somewhat elaborate, and I haven’t yet found the time to make it. However, I remember seeing a simple and delicious looking salad in the magazine, and making a mental note of it. Here is my version of the Pineapple, Cucumber and Avocado Salad. It is crunchy, creamy, sweet, spicy and a little tart; it went perfectly with the turkey burger I made for dinner. Peter called tonight’s dishes winners, and that made the chef happy.
1 1/2 cup of English cucumber, seeded and diced
1 1/2 cup of fresh ripe pineapple, diced
1 large ripe and firm avocado, cubed
3 red jalapeno, seeded and minced
2 teaspoon green onion or chives, minced
Juice from 1/2 lime (to squeeze on the the cubed avocado to prevent it from browning)
Salt and pepper to taste
Stir together everything except for the avocado. To collect or squeeze additional 1/4 cup pineapple juice and stir into the salad. Fold in avocado and let sit for 5 minutes before serving.
Spicy Mango Turkey Burger
2 links lean spicy turkey sausage, casings removed
1 ripe mango, peeled and finely chopped
2 tbsp cooking wine
1/4 cup panko or oat bran for gluten free
2 tbsp minced chives or green onion
1 tbsp coconut flour (optional)
2 tbsp egg white (Angela bought too many cartons of egg white and has asked me help her use it.)
Olive oil cooking spray
Mix all ingredients well with your hand and make four patties. Spray a nonstick pan on medium to medium high and cook the burgers until browned and cooked through, about 3 minutes on either side.