Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

The Magic of Mushrooms September 7, 2008

Filed under: food,recipes — Mox. @ 2:07 am
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No, I’m not dead, just have a lot on my mind and have been busy trying to keep myself from being depressed. /whinyness
I’ve got pictures of various meals on my computer but my camera hasn’t been cooperating so maybe you’ll get them later if you’re nice.

Grilled Portobello Burgers

-4 large portobello mushroom caps (approximately 6 oz each)
-3 Tbs bottled balsamic vinaigrette (I made my own since I don’t have any in my fridge and didn’t want to buy a bottle just for 3 Tbs)
-1/3 c light mayonnaise
-1/4 c drained jarred roasted red peppers
-4 whole wheat hamburger buns, split
-1 large tomato, thinly sliced
-4 lettuce leaves

1. Heat ridged gril pan on medium-high until hot (or in my case, preheat George Foreman grill). Place mushrooms, stem sides down, in pan. Brush with half of vinaigrette and grill 5 minutes. Turn mushrooms over (unless using George Foreman, then brush both sides before grilling); brush with remaining vinaigrette and gril 5 to 8 minutes longer or until very tender.
2. Meanwhile, place mayonnaise and red peppers in a blender. Pulse until red peppers are chopped but not pureed, turning off blender and scraping down sides several times. Toast hamburger buns.
3. To serve, spread red pepper mayonnaise on cut sides of bottom buns. Place mushrooms on the buns and top with tomato slices, lettuce, then bun tops.

This recipe is from Good Housekeeping magazine.

It’s got the meat-like look, but not the taste or texture, so if you’re serving this to your All-American beef-loving man (or woman), make sure to inform them ahead of time of the meatlessness to avoid any strange or disappointed looks. Ignore the fact that this is called a “burger” and delight in the fact that it’s pretty darn delicious. The red pepper mayo is really lovely. Even my All-American beef-lover was a fan of this one.

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Turkey Lurkey July 6, 2008

Filed under: food,recipes — Mox. @ 1:19 pm
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Yes, another recipe for turkey burgers. I believe that brings our grand total to 2. I like recipes like this, where I can sneak a little bit of vegetables in without J complaining about there not being enough meat. I think I’ll be doing more like this though, as we’re trying to cut down on our meat/poultry consumption a bit.

Turkey Burgers with Grated Zucchini and Carrot

-3/4 lb ground turkey
-1 med zucchini, grated and patted dry
-1 med carrot, grated
-2 cloves garlic, minced
-3/4 tsp dried thyme
-3/4 tsp kosher salt
-1/4 tsp black pepper
-1 large egg
-3 Tbs olive oil
-4 slices crusty bread (or hamburger bunsif you prefer-I used buns because I had some left over)
-4 leaves lettuce of your choice (recipe called for Boston but I used Romaine as it fit my budget a bit better)

1. Preheat broiler. In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Form the mixture into 4 patties.
2. Heat 1 Tbs of the oil in a large skillet over meidum heat. Cook the patties, turning once, until no trace of pink remains, 4 to 5 minutes per side (pink in poultry burgers=BAD!).
3. Meanwhile, place the bread on a baking sheet and brush with the remaining oil. Broil until golden brown and crisp, about 1 1/2 minutes (If using hamburger buns, you may just toast them. That’s what I did!). Transfer the bread to individual plates. Top with the lettuce leaves and burgers, and garnish with your preferred condiments . I find a little bit of mayo-ness goes best with turkey burgers.

This recipe is adapted from Real Simple magazine.

I would definately recommend patting the zucchini dry, as I had a problem with the burgers falling apart a bit. I attribute it to the excess wetness of the mixture. I ended up making 5 patties instead of 4 with this and had a plain one for J and I lunch the next day. If you’re looking for something other than the boring old beef burger, this is definately one to try out. The spice mixture made it just as good as a naked patty as it did in the burger setting, if you’re one of those crazy people that is avoiding bread. Weirdo.

 

It ain’t cool bein’ no jive turkey so close to Thanksgiving or “and the pickles…” February 18, 2008

Filed under: food,recipes — Mox. @ 2:40 am
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Grilled Turkey Burgers with Sweet Pickles

-1/2 c. fresh breadcrumbs
-3 Tbsp. mayonnaise
-2 Tbsp. chopped fresh chives (I seriously NEVER use chives, especially if I’m already buying green onions aka “scallions” for something else. Just use the green onion tops.)
-2 scallions, finely chopped
-4 fresh basil leaves, thinly sliced (basil around here lately has been looking like crap-I omitted it)
-1 Tbsp. Worcestshire sauce
-2 to 3 tsp. red pepper sauce (for Christmas my mom got me some kickass “Day of the Dead” habanero hot sauce, so I used that)
-1/2 tsp. freshly ground pepper
-1.5 lbs. ground turkey
-12 sweet pickle slices
-1 tomato, cut into 4 slices
-4 whole-wheat hamburger buns, lightly toasted (oops-forgot the buns! Multi-grain bread stood in for this)
-Mustard and mayonnaise, for serving

1. In a large bowl, combine breadcrumbs, mayonnaise, chives, scallions, basil, Worcestshire sauce, red pepper sauce, salt, and ground pepper. Add turkey and mix lightly with hands, just until blended. Shape mixture into 4 patties, each about 1″ thick.
2. Meanwhile, build a charcoal fire or preheat a gas grill (I used my George Foreman grill, which worked divinely). Place patties on cooking grate over direct heat. Cook over medium heat 5 to 6 minutes; turn patties with a spatula and continue grilling, 5 to 6 minutes, until an instant-read thermometer inserted in the side of each burger registers 165F.
3. Layer 3 pickle slices and 1 tomato slice on the bottom of each bun. Top each with a burger and the other half of the bun. Serve with mustard and mayonnaise.

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Oh my god these were good! Seriously, I’m hungry again just thinking about them. In my George Foreman grill book it says to cook this for 6 minutes total but I cooked them just under 6 minutes for each side. I toasted each bread slice lightly and spread a very thin layer of mayo on each side.  The naked burger patty™ leftover I had in my bento for lunch the next day was equally delicious. Perfection!