Chopped Homemade Week 3

Chopped Homemade Week 3

Turkey pattie meal (2)
While another week has gone by so another round of chopped at home to do. This week I picked out two ingredients and Earl picked two.
I picked Ground Turkey and a spice called Road Kill Grill Seasoning
I added
For the sauce

roasted 001
2 yellow peppers
3 cloves garlic
1 teaspoon mayo
For the turkey patties
1 egg
½ cup panko bread crumbs divided
¼ cup finely chopped onion
¼ cup finely chopped colored pepper
3 finely chopped green onion
1 ½ teaspoons Road Kill Grill seasoning
Salt and pepper

Turkey patties (2)

I made turkey patties with a roasted pepper and garlic sauce.
For the sauce I rubbed a little olive oil over 2 yellow peppers. Peeled 3 cloves of garlic placed them into a packet of tin foil with olive oil salt and pepper. Roasted the peppers and the garlic in the same pan at the same time at 300 degrees for 30 minutes. When you remove the peppers from the oven put them into a bowl and cover with cling wrap. This will make the skin separate from the flash so that they peel easily. Placed peeled peppers and garlic into the blender puréed 5 or 6 times to smooth out but still leave some small chunks for texture. Put this into a bowl and add 1 teaspoon of mayo. This is to be served on top of the turkey patties.
For the turkey patties I added the egg, 1/4 cup panko bread crumbs, onion, colored pepper, green onion, Road Kill Grill seasoning, salt and pepper. Mix well then form patties (I made 4) cover both sides of patties with the remaining ¼ cup of panko crumbs. Fry in a large pan with ½ inch of cooking oil, on medium low heat about 25 minutes.
Earl picked Quinoa and Bok Choy
He added to the Bok Choy
1/4 cup pomegranate vinegar
2 tablespoons olive oil salt and pepper

Bok Choy (2)
To the Quinoa he added
1 small onion chopped
5 cloves garlic chopped
1 tablespoon olive oil
Salt and pepper
For the Quinoa
In a sauce pan he sautéed the garlic and onion in the olive oil with salt and pepper until onion was translucent. Added 2 cups of water and 1 cup of the Quinoa, bring to a boil. Reduce heat and cover. Simmer until cooked about 15 minutes.
For the Bok Choy
1 head of Bok Choy chopped. Sautee in a skillet with olive oil, salt and pepper. After about 5 minutes add pomegranate vinegar cook for 5 more minutes.