Sunday Sup: End of Summer Burger

The sunny days are slipping away. I have a strange desire to sing the Sesame Street song now. But given my latitude, PNW, it’s already getting cold. So I present my tribute to the great American summer burger, no bun because who needs that many carbs?

Great American Summer Burger

Thinly slice a sweet onion and thinly slice some mushrooms. Saute over low in a skillet. How much you use it up to you. I like a lot of onions and mushrooms on my burger, the hubs, not so much.

While that’s sauting down, grill your patty. I like mine medium rare and done in beef. But char that puppy if it makes you happy. Veggie burger, Chicken burger, turkey burger, elk burgers…it all tastes good.

Add cheese in the last minute or two of grilling. I like a nice sharp white cheese. A gruyere swiss combo but havarti works too. The hubs likes cheddar on this – purist.

In the mean time, whip up the sauce. Mayo, spicy brown mustard, paprika, and a dill pickle chopped fine.  How much you may be asking. Look I never measure, I’ll guess at it but use the force already. 1/3 c mayo, 3 tbsp mustard, 1 tbsp paprika, 1 small pickle.

Assemble patty, onions and mushrooms, avocado, and sauce. You can add tomatoes and lettuce if you have it, I was out the last time I made this meal.

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Sunday Sup: Go to Summer Brunch

We finally started hitting some 80s. Woohoo. Late July so it makes sense summer is finally arriving. When it’s warm like this, humid too, I don’t eat too early in the day. I drink coffee for a while but brekkie usually becomes brunchie or lunchie in the summer. So here’s what Ive been mixing up for about a week straight now. LOL

Go To Summer Brunch

1 can chunk chicken, drained. (12oz)

1/3 c Greek yogurt, plain

1 celery stalk, chopped small

1/2 an apple or 6 slices, chopped

1/4 c slivered almonds

Stir til combined. This is not a particularly wet mixture because I find the apple and the avocado take care of that but feel free to add as much greek yogurt as you like. What’s this about avocado you say? Well, I finish off my salad with a few friends.

Baby spinach and sliced avocado. Enjoy!

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Sunday Sup: Chocolate Raspberry Cookies

I have this recipe for Thumbprint cookies I adore (with modifications, LOL) from Primal Palate.

So when I decided chocolate raspberry would be awesome, I modified my modifications.

Large bowl: 2 c almond flour, 1/2 c unsweetened cocoa powder, 1/2 c gf flour – again I use TJs blend, but arrowroot, tapioca, or even potato starch would work here. Stir.

Add 1/3 c maple syrup, 1/4 c melted butter, 1 teaspoon vanilla. Stir more.

Roll the mix into balls, a little smaller than golf ball sized. Place on a parchment paper lined baking sheet. Press your thumb into the middle to make a well to fill with raspberry jam. Fill each divot with jam. I use a fruit juice sweetened no sugar one but really, it’s your inflammation, use whatever you like.

Bake for 18-20 minutes. You want the jam fully melted and the cookie firm enough to be picked up. Let cool and yummy…

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Sunday Sup: Apple Cake

Greeting and Salutations! I am vastly hung over this morning. Nothing helps with a hangover like junk food. Of course at the end of the day I still want to feel better not worse so this is moderately healthy junk food. LOL

The original recipe came from my Mother-In-Law. It’s a traditional Dutch plum cake that my hubs grew up eating. I have messed it a round a bit and I change up the fruit routinely depending on what I have in the house that is super ripe. LOL.

Apple Cake

Preheat your oven to 350.

Weigh three large eggs. Do this in grams, makes it easier to be precise.

Add them to a large bowl.

Weigh an equal amount of coconut sugar. Add this to the bowl. Whip for a bit. If you use regular cane sugar the eggs will eventually get fluffy. If you go the coconut sugar route, they will thicken up and whole mess will lighten a shade or two, to a golden brown color.

Weigh an equal amount (to the eggs) of almond flour. (or regular flour). Add to bowl. Add 2 teaspoons of baking powder. Blend.

Add 1 stick (8 tbsp) of melted butter. Blend.

Pour into a 9×13 dish greased with butter.

Add cut fruit to top of the dish. If you use apple slices, just nestle them in together. If you go the plum route, cut the plums in half, remove the stone, and lay the fruit cut side up in the batter. Pears do best when sliced. Anything really big should be sliced. Anything small, apricots would be another example, should be cut in half and laid cut side up.

Sprinkle a bit of cinnamon on top.

Bake for 35 minutes. The center should still jiggle when you pull the cake out if using almond flour. It will firm slightly as it cools. Regular flour users should not have much jiggle at all when pulling the cake and should reduce time to 30 minutes.

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Sunday Sup: Bratwurst and Braised Cabbage

You’re going to laugh, but I’m pretty sure this recipe came from a vegetarian cooking website once upon a time, years ago. I’ve tried to find it several times so I can give credit but alas…so if you recognize your original veg version of this recipe in my bastardization below, email me so I can credit you.

Thinly slice an onion or two. This is really up to you. How much of the onion flavor you like should guide how much you use.

Add 2-3 tablespoons of olive oil to a large skillet or wok, just make sure you have a lid for the pan, medium-high heat.

Add the thinly sliced onion give it a stir and then add 20 ounces or so of shredded cabbage. I am lazy and buy the pre-shredded from TJs, 2 bags worth to my 2 onions. Stir it all together and allow the veggies to pick up some color. You want to stir frequently for 5-7 minutes.

Lower the temp to Medium-Low, add 1 cup of water and 2 tablespoons of apple cider vinegar, cover and let steam for 15 minutes.

In the mean time, preheat your broiler on high. Lay out some fat bratwursts on a broiler pan (save yourself some heartache and line the bottom of the pan with metal foil). Broil the brats until cooked. I turn every 7 minutes or so for an even brown color. 15-20 minutes cook time total.

Check your veggies, they might be dry, they might be cooked. If they are not the softness you like, add more water and apple cider vinegar, I suggest 1/2 c and 1 tbsp this time, and cook 10 more minutes. I am usually happy at the 15 minute mark. When you are happy follow on below.

Add 1/2 c white wine to the pan, stir.

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My kiddo’s plate all nicely cut up. 

Add 2-3 tablespoons of dijon mustard, your taste, and 4 tablespoons butter. Stir until it all melts into a saucy goodness. Serve with the bratwurst.

Sunday Sup: GF Chicken Strips

This is another obscenely easy recipe but people go crazy over it. So I’ll post it up here.

The original idea came from Danielle over at Against All Grain but of course, I’ve played with it rather a lot.

GF Chicken Strips with Dijon

Preheat your oven to 375. Line a baking sheet with parchment paper.

Set out a couple of bowls and a small plate. In the first bowl mix gf flour blend with ground mustard powder and garlic powder. I couldn’t really say how much of each but I’ll estimate for you. 1/4 c flour to 1 tsp each mustard and garlic.

In the second bowl, 2 eggs, whisked together.

On the plate, put a thin layer of shredded coconut, unsweetened. Have your bag of coconut nearby and open.

Cut up your chicken breast into tenders or buy precut tenders, whatever. I don’t dry my chicken. I know a lot of people do, I don’t. Maybe that’s the difference.

Dip chicken in flour mix, then in egg, then lay on the coconut plate and pour coconut over it until coated. Place on cookie sheet. Repeat until done. Three large breasts can be done with this amount of prep for the coating.

Slide it in the oven. Bake for 10-12 minutes. Flip, bake for 10-12 minutes depending on how fat your strips are.  Broil on high for 2-3 minutes for a nice golden brown color.

While the chicken cooks, make honey mustard dressing.

1/3 c mayo, 3 tbsp dijon mustard, juice of one lemon (~3 tbsp), 1-2 tbsp honey, depending on how sweet you like it. Stir until combined.

Eat up honey bunch.

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Sunday Sup: Bacon Mac and Cheese

I’ve made this recipe just enough times to have messed about with it into almost perfection. Therefore I can share it with you.

The original came from Jessica over at How Sweet Eats.

Gluten Free Bacon Caramelized Onion Mac and Cheese

Cut up a half pound of bacon and cook it in a nice large skillet, I used a wok.

While the bacon browns and renders all it’s yummy fat, thinly slice 2 medium onions. I cut the half moons in half again. This really about how much caramelized onion flavor you want. Use less, use more, your call.

Remove the bacon from the pan. Lower the heat to halfway between medium and low. Add the onions. Stir frequently for what will be quite a while. 20 plus minutes. When the onions are caramelly brown, they are ready for the next step.

In the mean time, start a pot of water to boil. Preheat oven to 375. Butter a casserole dish. I use a nice large one with a wide bottom, which makes for a thinner layer of mac and cheese but more crumbly topping per serving. I like the balance that way.

Add 1/4 c gluten free flour blend to the onions and stir until it thickens into a roux. 2 minutes maybe.

Add one cup whole milk. Stir constantly until the milk and onions are thick like pudding. Add 1 1/2 cups milk and combine.

Add paprika(1 tsp), nutmeg (1/2 tsp), 2 tablespoons dijon mustard, a 12 oz bag of mixed gruyere and swiss shredded cheese. Stir until gooey. Turn off the heat.

Add the bacon back in.

Toss your favorite gluten free pasta in the boiling water. Cook about half the time specified. I like Trader Joes spiral Quinoa and Rice pasta. Drain the pasta and add to the cheese goo in your pan. Mix gently.

Pour into prepared pan. Sprinkle gluten free bread crumbs and shredded Parmesan cheese all over the top for a crunch. Bake 25 minutes, until the goo bubbles and the parm and img_20161231_160957bread crumbs are golden brown.

 

PS. I’ve just been told this is amazing the next morning with eggs on top. LOL.