Roasted Potatoes and Brussel Sprouts

My favorite way of cooking vegetables is roasting them in an oven. Drizzle them with olive oil, sprinkle salt and pepper, place them on a baking sheet into the oven...DONE! They cook in the oven, while I have time to prepare the rest of my meal. 

Mexican Rice

This has been a favorite side dish that I've been making for our family for several years now, and it's a great complimentary meal to burritos, tacos, enchiladas, and anything else you can think of.

Pasta Salad

Happy Independence Day America! Many things come to mind when celebrating the 4th of July...BBQ's, fireworks, getting together with family and friends, red, white and blue. 

Valerie's Asian Coleslaw

This coleslaw recipes came to me from a friend who enjoys to cook as much as me. She has shared several wonderful recipes that our family enjoys, and I want to pass them on to you!

Alicia's Cornbread

 I've been trying to find a really good cornbread recipe for a while and I think I've finally found it. Where, you might ask? Of all places, on the side of a soy milk container. No kidding! Even though I haven't checked out her new book "The Kind Diet," the recipe looked good. And it was! Super tasty, moist cornbread. It would compliment a hearty chili or squash soup very well. YUM! My mouth is watering just writing about it.

*this recipe came from a Earth Balance soymilk container . You can check out the original recipe from Alicia Silverstone's cookbook here.

Cornbread Recipe

Serves: 4 Prep: 30 minutes Cooking Time:  45 minutes

1 cup maple syrup
1 1/4 cup soy milk 
1/4 cup safflower oil (I used canola)
1 1/2 cups cornmeal
1/2 cup whole wheat pastry flour (can use all-purpose or whole wheat as well)
1 tsp baking soda
1/2 tsp salt

1. Preheat oven to 400*F. Oil a 9x9 baking dish (or similar size) or a 12-cup muffin tin. Combine syrup, milk and oil in a medium bowl. Mix well. In a different bowl, stir together cornmeal, flour, baking soda and salt. Add the dry mixture to wet mixture and mix just until combined.
2. Pour batter into prepared pan, and bake for 25-30 minutes or until toothpick inserted in center comes out clean. The top should be golden brown. That's it! Wasn't that easy?

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Who likes to CHANGE IT UP? 

~Chop up some dried fruit and/or chopped nuts to give it a little crunch.

~Instead of maple syrup try honey, agave syrup or brown rice syrup. Since honey is quite a bit sweeter, I would only do 3/4 cup instead of 1 cup.
~Add 1 tsp cinnamon, nutmeg, and/or cloves to the batter.

Paprika Salmon on a Bed of Wilted Spinach and Rice Pilaf

 

Salmon is a favorite food item that makes it on our meal plan almost every week. It is super easy to cook, can be made so many different ways and really absorbs the flavor of whatever spices you put on it. Salmon is a great source of Omega 3 fatty acids, and research shows it is good for heart function, inflammation, depression, arthritis, and pregnant women. This yummy recipe brings out the flavors of smoked paprika, orange peel and cinnamon topped with a hint of brown sugar. Serve with Rice Pilaf and grilled zucchini slices. Delish!

*got this recipe from a a McCormick advertisement in a magazine.

Salmon Recipe

Serves: 8 Prep: 40 minutes Baking Time:  15 minutes

1/4 cup orange juice
2 TB plus 1 tsp olive oil, divided
2 tsp thyme, dried or 2 TB fresh
2 lbs salmon fillets
1 TB brown sugar
1 TB smoked paprika
1 tsp cinnamon
1 tsp orange peel, grated
1/2 tsp salt
10 oz spinach leaves

1. Mix orange juice, 2 TB oil and 1 tsp thyme in a small bowl. Place salmon in a large ziplock bag or glass dish. Add marinade. Coat well. Place in refrigerator for a minimum of 30 minutes.
2. Mix sugar, smoked paprika, cinnamon, orange peel, salt and remaining 1 tsp thyme in a small bowl. Remove salmon from marinade.Rub mixture all over salmon.
3. Either preheat oven to 400*F or prepare BBQ grill to medium-high heat. Cook salmon 10-15 minutes in oven or 7 minutes on each side in BBQ until fish flakes easily with fork. Meanwhile, heat remaining 1 tsp oil in a large skillet over medium heat. Cook Spinach for 2 minutes or until wilted. Serve with salmon. 


Rice Pilaf Recipe
Serves: 6 Prep: 10 minutes Cooking Time:  40 minutes

 1 cup brown rice 
2 cups vegetable broth or water
1 tsp oil 
1/2 small zucchini, cut into fourths
1/2 carrot, chopped 
1/2 tsp salt 
1/4 tsp pepper

3. Heat oil in a medium sauce pan over medium-high heat. Add zucchini and carrot. Cook for 5 minutes until vegetables have softened. Add rice, water/broth, salt and pepper. Bring to a boil, and then simmer for approximately 40 minutes until water/broth has evaporated.

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Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~Marinate fish ahead of time. 
~Make rub mixture ahead of time and store in fridge until ready to use.

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Who likes to CHANGE IT UP? 

~Try this marinade and rub mixture with chicken, pork or tofu.

~Add some nutmeg or powdered ginger to give it a little extra spice.

~Instead of orange juice and zest, try lemon juice and zest.

Prosciutto Wrapped Cod with Roatsed Parmesan Potatoes and Zucchini

 

Whenever I cook anything with prosciutto, I always think of Fancy Nancy. My daughter is really into this series of books about a girl named Nancy who LOVES anything that looks or sounds fancy. I can just imagine her saying "Ooo-La-La" to a meal that has prosciutto in it.

When you are short on time, cooking white fish for dinner is the way to go! 8 minutes and you are DONE. Plus, this menu has minimal ingredients, so you should have a meal for 4 that cost you under $10. Serve with Roasted Zucchini and Potatoes that are baked to perfection with a crunchy exterior and soft on the inside.

*this cod recipe came from Ellie Krieger's cookbook. Find it here Prosciutto Wrapped Cod

* the potato recipe came from Giada De Larentiis. Find it here Broield Zucchini and Potatoes with Parmesan Crust

Cod Recipe

Serves: 4 Prep: 10 minutes Cooking Time:  8 minutes

4 cod fish fillets (5 oz each)
1/4 tsp salt
1/4 tsp pepper
2 oz sliced prosciutto
cooking spray

1.Season fish on both sides with salt and pepper. Wrap 1 wide or 2 thin pieces of prosciutto around each cod. Spray with cooking spray. Preheat non stick skillet to medium-high heat.
2.Add the fish fillets and cook for 3-4 minutes on each side. Serve with potatoes and zucchini.


Parmesan Potatoes and Zucchini Recipe
Serves: 4 Prep: 15 minutes Cooking Time:  30 minutes

 4 small new potatoes (red or white or both)
2 TB butter
1 clove garlic, minced
1/2 small zucchini, cut into fourths
1/2 carrot, chopped 
1/2 tsp salt 
1/4 tsp pepper

1. Bring water to boil over high heat in a medium sized pot. Add potatoes and cook for 8-10 minutes. Drain, cool, cut them in half. 

2. Place a medium saute pan over medium heat. Add butter, garlic, thyme and rosemary and let cook until butter melts, 2 minutes. Season cut sides of zucchini and potatoes with salt and pepper. Carefully place zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, 12-15 minutes. 

3. Preheat broiler. Line baking sheet with foil. Place browned zucchini and potatoes cut side up on a baking sheet. Sprinkle with parmesan. Leave under broiler for 4 minutes. Transfer to plate.

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Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~Boil potatoes ahead of time, refrigerate.
~Cut zucchini ahead of time and keep in fridge.

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Who likes to CHANGE IT UP? 

~Wrap the fish in a couple slices of bacon instead of prosciutto.

~Use different veggies like asparagus, bell peppers, or broccoli.

2 Quinoa Recipes = 1 Quinoa Cook-Off

 

 

About a month ago, my husband Travis e-mailed me that his work was having a Quinoa Cook-off and they were accepting entries, two dishes could be made per household.  The staff would be taste testing all the entries, and would vote on a winner.

Boy, was I excited! Quinoa is one of my all-time favorite grains, and I had a TON of recipes. Only problem? I had a hard time picking just two. So, the weekend before the cook-off, I made four different quinoa meals and our family did a taste test. We got to vote on which two would make it to the grand finale.These two salads were our favorites. 

The day of the contest, I made a gigantic batch of each one, and brought them to my husbands work. It was really fun sitting there, watching each one of the employees come into the cafeteria and taste all the different dishes (there were 7 entries total). 

Later in the day, Travis e-mailed me with the results. The Summery Corn Quinoa Salad won! The Black-Bean Quinoa salad came in fourth. Not bad! Here are the recipes for both. Enjoy!

Black-Bean Quinoa Salad Recipe

Serves: 4 Prep: 20 minutes Cooking Time:  15 minutes

1/2 cup quinoa

1 cup water

1 TB olive oil

4 tsp lime juice

1/4 tsp ground cumin

1/4 tsp ground coriander

2-3 TB cilantro, chopped finely

2 TB scallions, white parts only, chopped finely

2 tsp jalapeno peppers, chopped finely

1 1/2 cups black beans (or 1 15oz can)

2 cups tomatoes, diced

1 cup bell peppers, diced (to make it a multi-colored dish, get 1 orange and 1 yellow)

salt and pepper to taste

1. Rinse Quinoa well. Place carefully in sauce pan with 1 cup of water. Bring to a boil, and let simmer for 15 minutes. Allow to cool for 10 minutes. Fluff with a fork.

2. In a small bowl combine olive oil through jalapeno peppers. Mix well.  

3. In a large bowl add black beans through bell peppers. Add cooled quinoa. Mix well. Add scallion dressing. Mix well so all of salad is coated. Serve with tortilla chips.

Click on this link for: Summery Corn Quinoa Salad

Pork Chops with Peach BBQ Sauce on a Bed of Apricot Couscous

 

Growing up in Germany, we ate a lot of pork. It's a staple there, and so it was fairly inexpensive to buy. Peaches on the other hand, were something imported and we didn't eat a lot of them because they were too expensive. Moving to our house in California, I was excited to find a peach tree in our backyard that had a wonderful crop that produced each year. This recipe was a fun one to try because it was Germany's staple combined with Calfornia's plentiful fruit.

Don't care for pork? The peach sauce will go well over BBQ salmon or chicken as well.  Hope you enjoy this recipe!

*this recipe was a Eating Well recipe. Find the original recipe here: Peach BBQ Pork Chops

Pork Chops Recipe

Serves: 4 Prep: 40 minutes Cooking Time:  35 minutes

1/4 cup plus 1/2 tsp salt, divided
1/4 cup packed brown sugar
2 cups boiling water
3 cups ice cubes
4 bone-in, center-cut pork chops, trimmed
2 ripe but firm peaches, pitted and quartered (or 3 cups frozen sliced peaches)
1 tomato, quartered and seeded
2 TB cider vinegar
1 TB canola oil
1/2 cup onion, chopped
2 tsp fresh ginger, chopped finely
2 TB honey
1/4 tsp ground pepper

1. Place 1/4 cup salt and brown sugar in medium bowl (heat proof). Pour boiling water and stir to dissolve. Add ice cubes and stir to cool. Add pork chops, cover with plastic wrap, and keep in refrigerator for 30 minutes. (it said in the recipe to keep pork in refrigerator no longer than 4 hours, but that turned out way too salty for me, so I would keep it to 30 minutes). Remove chops from brine, rinse well and dry with paper towels. Season chops with 1/4 tsp pepper and brush both sides with some of reserved sauce. Set aside until ready to use.
2. Puree peaches, tomato and vinegar in food processor until smooth. 
3. Heat oil in medium saucepan over medium-high heat. Add onion and cook for 5-7 minutes. Add ginger and cook for another 2 minutes. Add peach puree, remaining 1/2 tsp salt, honey and pepper to taste. Bring to boil, then reduce to a simmer for 20 minutes. Reserve 1/4 cup of sauce to baste chops, keep remaining sauce warm in saucepan until ready to serve. 

4. Preheat grill to medium. Grill pork chops 2-4 minutes on each side. Serve with warm peach sauce and apricot couscous.

Click on this link for: Apricot Couscous Recipe
The only change I made to this recipe is I added dried cranberries.
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Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~make BBQ sauce ahead of time and keep in fridge until time of use.

~cook couscous ahead of time, and reheat when ready to use.

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Who likes to CHANGE IT UP? 

~Switch out peaches for nectarines.

~Replace couscous with brown rice or quinoa. 

~For lunch the next day, cut up leftover pork chops, and toss into couscous salad with some beans.

~Try orange marmalade instead of apricot.

~Skip the brining of the pork, and just BBQ it right away.
~Use garlic instead of ginger for the pork.

Tomato-Bean topped Polenta Circles with Lime-Buttered Corn

 

Here's another great way to use up those garden fresh tomatoes growing in your garden. Ours usually don't last very long, since we like to just pick them off the vine and eat them right away. 

This meal came about when I needed to clean out my fridge, and had 1 cup of pinto beans needing to be used. Ever have those mother cubbard days? I wanted to make a meal with the items pictured below, and this is what I came up with. It was YUM too! We used to eat polenta ALL the time, and actually avoided it for a time being because of it's frequent use. Hope you enjoy this meal as much as we did!

Polenta Recipe

Serves: 4 Prep: 5 minutes Cooking Time:  30 minutes

2-3 TB olive oil
8 slices of polenta, cut into circles (1" thick)
1 cup cherry tomatoes, halved
1 cup pinto and/or kidney beans (1/2 15oz can)
1/2 cup salsa, I used peach-mango salsa
1/2 cup your favorite cheese (we used gruyere)
salt and pepper to taste

1. Turn on BBQ to medium high.
2. Brush olive oil on to both sides of polenta circles. Place on BBQ, and cook for 2-3 minutes on each side.
2. In a large nonstick skillet, that has been sprayed with cooking spray, add tomatoes, beans and salsa. Cook for 5 minutes until tomatoes are soft but not falling apart. Season with salt and pepper. 

 Pour into a medium sized bowl. Wipe skillet clean with a paper towel.
3.With the same skillet over medium heat add polenta slices. Carefully place tomato bean mixture on top of each polenta circle. Sprinkle each one with cheese.  Cover with lid and cook for 3-5 minutes until cheese has melted.

Lime-Buttered Corn Recipe 

4 ears of corn, keep husks on (we used 2 ears since that's all we had, I just cut it into thirds after cooking it)

2 TB butter, unsalted and melted
1 lime, zested
1/4 tsp salt
(see Change it Up below if you like a little spice)

1. Heat BBQ to medium-high heat. Place corn on the BBQ keeping husks on. Cook for 10-15 minutes until corn is softer and husks have darkened. 

2. Microwave butter in a small bowl until it has melted, about 30 sec-1 minute. Add lime zest and salt. Pour over warmed corn and serve with polenta.

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Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~BBQ corn ahead of time, then just reheat in microwave when ready to serve.

~Cut polenta circles ahead of time, and keep refrigerated.

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Who likes to CHANGE IT UP? 

~Instead of tomatoes, try red bell pepper.

~Replace your favorite beans in the recipe.  
~Use cooked quinoa instead or in addition to beans 
~Add ground meat, and leave out the beans
~Sprinkle 1/2 tsp chipotle chili powder to lime-butter concoction

Summery Corn Quinoa Salad

 

This quinoa salad is filled with fresh summery ingredients that are just bursting in color and flavor. I usually make a big batch the beginning of the week, and my husband Travis and I have it for lunch two or three days in a row. Travis's favorite thing to do with this salad is scoop it on to lime flavored tortilla ships, and use it as a dip. YUM!

Having a hard time draining the small grains of quinoa? Check out the bottom of the post on what tool to use to do it successfully. Enjoy!

*This recipe is from July/August 2010 Vegeterian Times Magazine. Check them out on the web @ vegeteriantimes.com

Corn Quinoa Salad Recipe

Serves: 8 Prep: 15 minutes Cooking Time:  30 minutes 

 1 cup quinoa, rinsed and drained

1/2 tsp salt
1 1/2 cups of fresh corn kernels (2 ears)
1 1/2 cups cherry or grape tomatoes, halved
1 cup red cabbage, finely chopped
1 cup cucumber, diced
1/2 cup olive oil
1/4 cup fresh lemon juice
3 TB maple syrup
1 TB Dijon mustard
1 tsp salt

1. Bring quinoa, salt and 1 1/2 cups of water to a boil in a medium saucepan. Reduce heat to medium-low, cover and simmer for 20 minutes until water is absorbed. Set aside, covered for 10 more minutes
2. Meanwhile, for the dressing, mix olive oil through salt in a blender or with a whisk in a small bowl until smooth. Set aside.
3. In a large bowl, place corn through cucumber in it, add quinoa. Mix well. Add dressing and mix well. Serve warm or cold...or like my hubby with tortilla chips! 

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Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~Chop veggies ahead of time. 
~Make dressing ahead of time and keep in fridge.
~Make quinoa ahead of time. 
~Make the whole salad ahead of time, and keep refrigerated until time of use.

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Who likes to CHANGE IT UP? 

~Instead of tomatoes, try red bell pepper.

~Mix in some agave syrup instead of maple syrup.

~Use green cabbage instead of red.

~Try white or red wine vinegar instead of lemon juice. 
~Swap out rice, barley or your favorite grain instead of quinoa.

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How to drain Quinoa

Have you ever spilled any quinoa on the counter top or floor? Let me tell you, it is no fun trying to clean them up, since they are such small grains.  I have found that a metal-mesh colander works best where the holes are too small for the quinoa to fit through. I bought mine from our local grocery store, but you can check out ones like this one from amazon. 

Monday: BBQ Seafood Kabobs with Israeli Couscous and Roasted Veggies

 

One thing I love about my husband's family is they LOVE seafood. They used to live in Japan and Alaska where fish would literally jump into your fishing boat, and it was very easy to come by. I haven't done much with Shish-kabobs, and this recipe has inspired me to include them more in my meal plans during the week.  Don't you just love summer cooking? Have fun with these recipes! Don't have any grill pans for the BBQ? Find out more about them below.

Seafood Kebabs Recipe
Serves: 8 Prep: 10 minutes Cooking Time:  15 minutes 

 1 green bell pepper, cut into chunks

1/2 fresh pineapple, cut into chunks
1 LB wild-caught salmon, cut into chunks
1/2 lb scallops
1/2 lb shrimp
1 TB fresh dill

1. Alternate salmon, green bell pepper, and salmon on wooden or metal skewers. Sprinkle 1/2 TB all over. Place on BBQ, turning every 3-4 minutes over medium-high heat. Once browned all over, take off BBQ and serve.
2. Alternate scallops and shrimp on wooden or metal skewers. Sprinkle 1/2 TB dill all over. Repeat browning method as in step one. Take off BBQ and serve. 

Israeli Couscous Recipe
Serves: 4 Prep: 10 minutes Cooking Time: 15 minutes 

1 cup Israeli couscous (can replace with regular couscous or quinoa)

1 1/2 cups of water
2 fresh ears of corn, kernels cut off (may roast on BBQ or can eat raw)
1 red bell pepper, roasted on BBQ until black and chopped
1/4 cup parsley, chopped finely


1. Bring  water to a boil in a small pan. Add israeli couscous, cover and cook for 15 minutes or until water has evaporated.

2. Meanwhile, either BBQ corn and bell pepper, or just cut both up and add raw to a large bowl. Sprinkle parsley over top. Add couscous and mix well. Serve warm or cold the next day for lunch.


Mixed Veggie BBQ Stir-Fry Recipe
Serves: 6 Prep: 30 minutes-4 hours Cooking Time: 7-15 minutes 

Chop up your favorite stir-fry vegetables. We used:
1 red bell pepper, julienned

1 cup green beans, stemmed and snapped or halved
1/2 small package of white mushrooms, washed and sliced

1 head of broccoli, chopped
2 TB olive oil
2 TB red wine vinegar
salt and pepper to taste 

1. In a large ziplock bag throw all ingredients together, and marinate in fridge for minimally 30 minutes, or up to 4 hours. 
2. Place all ingredients in an oiled (spray with cooking spray) stir-fry pan on either the BBQ (see below for ones to use on the BBQ) or stove top. Cook for 7-15 minutes, depending on how tender you like the vegetables. Serve immediately with kebabs and Israeli couscous.

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Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~Chop up seafood ahead of time, and keep in fridge no longer than 8 hours.
~Chop up vegetables and keep in fridge no longer than 8 hours or they might get soggy. 
~Make israeli couscous dish ahead of time, keep in fridge, then reheat when ready to use. 

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Who likes to CHANGE IT UP? 

~If you are really adventurous, try calamari instead of scallops.

~Replace red wine vinegar in vegetable dish with white wine vinegar or balsamic.

~Try cilantro instead of parsley in the israeli couscous dish and/or add tomatoes to dish.

~Use brown rice instead of couscous.

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Grill Pans for the BBQ 

When my husband's parents came out for a visit, they bought us grill pans for the BBQ. Gotta say, ONE OF THE BEST GIFTS EVER! They are super easy to use, with no fuss about them. You can buy them at Bed, Bath & Beyond or check out the amazon store below. 

Wednesday: BBQ Salmon Steaks, Smoky Pineapple Rings with Chickpea -Red Pepper Aioli

 

As we are in the heat of the summer here in the Sacramento Valley, I've been using my BBQ exclusively or eating cold items like salads, etc.  Our kitchen heats up so quickly and you will have a sweaty cook (ie. ME) running around throwing ice cubes down her shirt to stay cool. Not a pretty sight...let me tell you!

This was the first time tasting BBQ pineapple rings. YUM! Apparently, you can pretty much cooking ANYTHING on the BBQ that you would normally do on the stove top. I will have to try grilled peaches next time since they are in season right now. Super YUM!    

There really was minimum ingredients on most of the items, except for the chickpea side dish. Just salt and pepper the salmon steaks, place on grill until done to your liking. Cut fresh pineapple into rings, and place on BBQ until you can see the sear marks on them. Cook the asparagus anyway you like. 

The Chickpea Red-Pepper Aioli side dish is another fun recipe from my father-in-law Pat. Whether you use soybeans or quinoa in the recipe, they are both a complete-protein. Read more about complete proteins below.

Chickpea with Red Pepper Aioli Recipe
Serves: 4 Prep: 10 minutes Cooking Time: 15 minutes 

1 cup reduced-fat mayonnaise
3-5 cloves garlic, minced
1 TB fresh ginger, grated
salt and pepper to taste
1/8 tsp Chipotle chili powder (may replace with regular chili powder)  
1 (15 oz) can of chickpeas

1 (15 oz) can of black beans
2 ears corn, grilled
1/2 cup quinoa or soy beans
2 Red Bell Peppers, roasted on BBQ

1. Puree mayonnaise to roasted red bell peppers until smooth in a food processor. Set aside in a large bowl.
2. Rinse quinoa in a mesh, metal colander, and place in small pan. Add 1 cup of water, bring to boil and let simmer for 15 minutes. Once water has evaporated, add Quinoa to large bowl with mayo mixture. Add all the other vegetables and beans. Mix well. Serve warm or cold. 

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Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~Make chickpea salad ahead of time. Serve cold with meal or reheat.

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Who likes to CHANGE IT UP? 

~Try white beans instead of chickpeas.

~Use kidney bean instead of black.

~To change the color, add yellow or orange roasted bell pepper instead of red.

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Complete Proteins

Also known as high quality proteins, they contain all the essential amino acids needed. Proteins arrived from animal foods (like meats, fish, poultry, cheese, eggs, yogurt and milk) are all complete proteins. If you are a vegetarian or vegan, some plant complete proteins include soy, spirulina, hemp seed, amaranth, buckwheat and quinoa. 

Tuesday: Mushroom-Beef Burger with Colorful Broccoli Slaw

 

We finally got around to cleaning out the BBQ for the summer. Boy, was it a mess. Guess that's what happens when you don't touch it for 9 months! This is hard to admit, but I am way out of my comfort zone with the BBQ. I can make meals on the stove or in the oven all day, but when it comes to the BBQ, something always gets burned, overcooked or undercooked. Besides, cooking on the BBQ is supposed to be a man's job, right? :) Okay, no excuses...I just never really got around to learning how to cook stuff on it.  My husband Travis loves to BBQ and is quite good at it, but during the week there just isn't enough time. So, I am going to try to tackle the beast this summer and become an avid BBQ-er. So, if any of the pictures look a little "crispy" you'll know why. 

This is a "healthier" version of your typical beef burger in a hamburger bun, because of the added mushrooms, extra-lean ground beef and it's nested between an english muffin instead of a huge hamburger bun. My kids can never fit one of those mega hamburger buns between their chubby little hands, so english muffins work a lot better for us.

~Anybody have any good tips on using the BBQ?~

Burger Recipe
4 servings
 

Cooking Spray
8 oz shiitake mushrooms, stemmed ( I didn't find these in my grocery store, so I substituted with baby bella mushrooms-chopped)
1 small onion or 2 shallots, chopped
1 lb extra-lean ground beef
3 TB reduced-fat mayonnaise
2 tsp tomato paste
4 english muffins, split and toasted
1/2 head of romaine lettuce, chopped
2 oz extra-sharp cheddar cheese, finely shredded or sliced
3 dill pickels

1. Preheat your grill to medium. In a skillet that has been sprayed with cooking spray, cook mushrooms about 5 minutes. Add 2 TB water, cook for a couple more minutes until water is evaporated or mushrooms are soft. Transfer to a coliander, and once the mushrooms have cooled, squeeze as much liquid as you can out of them. Place in a medium sized bowl, and set aside. 
2. Wipe skillet out with paper towel, spray with cooking spray again, and cook onion over medium heat until softened, about 3 minutes. Add half of the onion and ground beef to mushrooms. Season with salt and pepper and mix well. Form mixture into 4 patties. 
3. Transfer remaining onion to a small bowl. Stir in mayonnaise and tomato paste. Toast english muffins. Spread the mayo mixture onto the bottoms of each english muffins half. Divide half of the lettuce among each of the muffin bottoms. Add patties to the grill. Cook for about 4 minutes. Flip, divide cheese among each burger. Cover with foil and cook until melted, about another 2 minutes. Stack patties on to muffin bottoms, top with pickles, remaining lettuce and set english muffin tops in place. Serve with colorful broccoli slaw.  

Broccoli Slaw Recipe
4 servings

  I love how healthy this coleslaw version is. It uses mostly non-fat yogurt for the dressing and instead of your traditional cabbage it uses grated broccoli and carrot. Add some roasted sunflower seeds and cranberries to top it off! So yummy!


1/2 cup plain Greek-style yogurt, non-fat preferred (happen to have regular yogurt at home? Check out this link to find out how to make your plain-jane yogurt into greek style. Greek Style Yogurt )
3 TB mayonnaise
2 TB lemon juice
2 tsp honey
1/2 tsp salt
1/4 tsp pepper
1 12 oz package of broccoli slaw mix, or use the stalks from 1 large head of broccoli and 1 large carrot
1/4 cup shelled roasted sunflower seeds
1/4 cup dried cranberries

1.Whisk in a large bowl the yogurt, mayo, lemon juice, honey, salt and pepper together. If using whole broccoli stalks and carrot, peel of hte tough outer layer of the broccoli stalks and trim off 1/4" from the bottom. Peel carrot, then shred the broccoli stalks and carrot in a food processor with the shredder attachment. Add shredded broccoli and carrots or broccoli slaw mix to the dressing and toss to coat. Stir in sunflower seeds and cranberries. Serve with mushroom-beef burger. This makes the perfect summer side dish, especially at potlucks or BBQ's!

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Plan and Prep Ahead

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner.

~Form burgers ahead of time, place on a baking sheet with parchment paper. Cover with seran wrap and keep in fridge until ready to use. 
~Make broccoli slaw ahead of time and keep in fridge.

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Who likes to CHANGE IT UP? 

~Try using ground turkey or chicken or a mix of different kinds.  
~Add green onions instead of onions. 
~This burger would be yummy with 1/4 defrosted corn.
~Use cabbage instead of broccoli slaw mix. 
~Throw in some dried cherries instead of cranberries.  

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Extra-Sharp Cheddar 

What I like about using extra-sharp cheddar in most of my recipes is you don't need to use as much to get great flavor in your meals. That means overall your food will be less fat and calories! Can anybody say WHOOHOO? :)

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