This week, my class has been working on an assignment called “The Unusual News”. It’s fun, it’s creative, it’s a little goofy. In the elementary schools… we’re all a little goofy right now.
But I want to tell you about the one specific unusual newsletter that made my day.
In an article titled “My Hero”, one student wrote:
My hero is Mrs. O – that’s me! – because she never lets me down. And she always lets people have 2 chances to try again.
If that doesn’t make my day, month, maybe even my whole year, I don’t know what will.
But, wait for it… there’s more.
The best part about her is that we get to play Bingo.
Really? The best part about me, your teacher, your hero, is that I own a hand-me-down Multiplication Bingo game, and facilitate a round of Bingo once every month, at most? I have a feeling that this is more about the prize box than it is about the Bingo. But you know what, I’m just going with it. A compliment is a compliment, and anyways, I kind of did the same thing to this burger tonight.
Because, really, the best part about this burger is the creamed spinach sauce. You could take away the burger and it would still be perfectly creamy and wonderful.
In fact, I just might have had some warm, fresh bread and creamed spinach sauce as an appetizer. After all, I deserve a little appetizer since this is actually a sort of healthy meal (turkey burgers, 9-grain ciabatta, lightened creamed spinach)!
Just remember that my greatest personal feature is not making tasty recipes that are actually light. It’s that I play Bingo.
- ½ lb. ground turkey
- 2 cloves garlic, minced
- ⅓ cup seasoned bread crumbs
- 3 tbs. fresh parsley
- salt and pepper
- beaten egg
- 3 tbs. freshly grated parmesan cheese
- 2 Tbs unsalted butter
- ¼ cup minced onion
- 2 Tbs all-purpose flour
- ½ cup fat free half-and-half, plus more as needed
- ½ cup low-sodium chicken broth
- kosher salt and black pepper
- pinch cayenne
- pinch nutmeg
- 4 cups chopped fresh spinach
- 1 Tbs grated Parmesan
- squeeze of fresh lemon juice
- Mix all ingredients together.
- Form 4 patties and place on a grill or griddle on medium-high heat.
- Grill a few minutes on each side and turn. Cook until no longer pink in the middle.
- I served this on a 9 grain ciabatta roll. Voila!
- Melt the butter in a medium saucepan over medium-low heat. Add the onion and cook until translucent, 3-4 minutes. Stir the flour into the onions and cook 1 minute.
- Whisk in the half-and-half, broth, salt, cayenne, and nutmeg. Bring sauce to a simmer, then reduce heat and simmer for 2 minutes, until it begins to thicken.
- Add the spinach, stirring until wilted. Mix in the Parmesan and lemon juice, and add more half-and-half if the sauce has thickened too much. Season to taste with salt and pepper.
P.S. How about those 9-grain ciabatta rolls? I don’t mess around with this stuff. Take-and-bake bread just took it to a whole new level… and I love it!