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Grilled Portobello Mushroom & Haloumi Burgers Recipe | Fuss Free ...
Recipe: Vegan Chocolate Chip Blondies
Recipe: Salmon Pasta Salad With Hard-Cooked Eggs And Fresh Dill
Concord Grape Pie With Crumb Topping – A Mid-Century Recipe Test
Kalyn's Kitchen®: Recipe for Turkey and Black Bean Mexican ...
Mini Burgers with Smoked Mozzarella and Arugula Recipe « i am a ...

Grilled Portobello Mushroom & Haloumi Burgers Recipe | Fuss Free ...

Posted: 16 Oct 2013 03:03 AM PDT

I felt that my mushroom repertoire was not complete until I included a Portobello mushroom burger recipe. Don't think of it as a meatless burger. Think of it as a fat and juicy burger that is fast to make and regardless of whether you are a vegetarian or not, this little number is sure to hit the spot, which lies between I-have-a-bad-case-of-burger- craving and I-still-want-to-feel-that-I- ate-a-somewhat-wholesome- burger. Pretty much on the blurred lines, I'd say! *wink*

Since I grilled the mushrooms on a stove top, I thought it was best to enlist my favourite Sweet Baby Ray's Barbecue Sauce to coat the mushrooms, thus creating nice charring and smoky flavours as if they have been barbecued. The cheese of choice for this burger is haloumi. I like how it looked with all the tantalising grilled lines and the firmness of the cheese provided substance to the burger.

What you'll need to make 6 burgers:-

Olive oil
6 burger buns, sliced in half
1 small onion, peeled & sliced & coated in olive oil
250g/8.8 ounces haloumi (I used Pittas brand), sliced into 12 slices
6 large Portobello mushrooms, keep as a whole but removed the stalks
6 tbsps Sweet Baby Ray's Barbecue Sauce
225g/8 ounces prepacked coleslaw salad (without the dressing) – I got mine from Woolworths
2 Roma tomatoes, sliced
Tomato sauce/ketchup to serve

Method:-

Lightly drizzle some olive oil on the cut side of the sliced burger buns. Place them, cut side down, on a large griddle pan over medium-high heat until slightly charred and crisp. Do the same on the other side. Set them aside on a plate.

Grill the onion first until softened and slightly charred. Set aside. Then grilled the haloumi so that both sides are golden brown. You can grill both the onion and haloumi at the same time depending on the size of your pan. While waiting for the haloumi and onion to cook, start coating the Portobello mushrooms with barbecue sauce, using a basting brush.

Once the haloumi and onion are set aside, grill the mushrooms until both sides are slightly charred. I flipped the mushrooms to cook the other side, when they appeared to slightly reduced in size.

I assembled the burgers starting with the bottom side of the burger bun followed by a small handful of coleslaw salad, tomato, onions, haloumi, mushrooms, drizzle some tomato sauce if you are using and finally the top side of the bun. Enjoy!

As we are settling into the barbecue season over here in Australia, I thought I'd share with you a joint competition held by Mr Beak's and Joe's BBQ giving away a bbq pack which includes Mr Beak's sausages, 4 Burner Sunco BBQ set valued $700 from Joe's Barbeques and a variety of condiments. For those who are interested, you can enter the comp via the Mr Beak's Facebook page. FYI – the comp will end next Friday.

Recipe: Vegan Chocolate Chip Blondies

Posted: 16 Oct 2013 02:43 AM PDT

This happens all the time. That chocolate craving hits, and the search begins for something sweet and homemade. I love baking a pan of bar cookies for a sweet tooth emergency because it's such an efficient solution.

The recipe that inspired these Chocolate Chip Blondies came from Chloe Coscarelli, the award-winning vegan chef who made news when she won the Food Network's Cupcake Wars.

Her recipe was delicious from the start, and already vegan, but after doubling the volume to fit a 9x13-inch pan, I was on a mission to lighten it further.

That's when I removed a full stick and one half of vegan margarine from the recipe, along with about 1,200 calories and 130 grams of fat.

Here's where this story gets complicated. In place of all that margarine, I was using non-dairy yogurt... until my favorite yogurt, made by the WholeSoy & Co. became unavailable for months on end, creating a dire soy yogurt drought for fans like me.

Apparently the company, quite unexpectedly, had to move, locate a new site, and begin from scratch to rebuild production facilities. But that's a story for another day.

Fortunately, according to their blog, WholeSoy & Co. yogurt is due back on the shelves any day now.

Back on topic, I found that in the absence of yogurt, guess what! Silken tofu works equally well. (Silken tofu is very soft and easily blended with other ingredients, and often found in an aseptic box that does not require refrigeration before opening.)

My husband loves these, as does my non-vegan son. This is the kind of recipe you can throw together while the oven is still preheating. Combine ingredients, spread in the pan, and watch the magic through the steamy oven glass. Do allow these to get a little crispy and golden around the edges. They'll still be plenty soft and chewy in the center.

I have made a few other modifications to the original recipe, but they are mostly minor. In this version below I have doubled the vanilla, halved the salt, and omitted walnuts.

If you have extra bars, stash them in the freezer for later. They freeze well, and you'll be glad to have them waiting next time you're looking for something sweet, chocolaty, and homemade.

CHOCOLATE CHIP BLONDIES
Inspired by Chloe's Vegan Desserts, by Chloe Coscarelli

2 cups all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 teaspoons baking powder
2/3 cup plain non-dairy yogurt, or silken tofu
1 1/2 cups brown sugar
2 tablespoons vanilla extract
2/3 cup chocolate chips

Instructions

Preheat oven to 350 degrees. Lightly coat 9x13-inch baking pan with cooking spray.

In a large bowl combine flour, cornstarch, salt, and baking powder. Set aside. In a medium bowl, combine yogurt or tofu with brown sugar and vanilla. Mix well, either by hand or with an electric hand mixer, until smooth. Add wet ingredients to flour mixture. Once incorporated, mix in chocolate chips.

Spread batter evenly into the prepared pan. Bake for 25 to 30 minutes, until golden brown around the edges and toothpick comes out clean. Allow to cool. Cut into 1x2-inch bars, and serve.

Vicki Brett-Gach is an enthusiastic vegan, and understands very well the challenges a new vegan can face. She welcomes your questions and comments at a2vegankitchen@gmail.com.

To find more of Vicki's recipes, visit her Ann Arbor Vegan Kitchen blog at annarborvegankitchen.wordpress.com.

Recipe: Salmon Pasta Salad With Hard-Cooked Eggs And Fresh Dill

Posted: 16 Oct 2013 02:32 AM PDT

Today's recipe is a twist on a tuna pasta salad by using canned salmon instead and adding hard cooked eggs, diced dill pickles, grainy Dijon mustard and lots of fresh chopped dill.

Ingredients:
One pound pasta
Three five-ounce cans salmon
Four large eggs, hard boiled
1/2 cup celery
1/3 to 1/2 cup dill pickles, well drained
1/3 cup fresh dill
Dijon mustard
Mayonnaise

Procedure:
For one pound of pasta and three five-ounce cans of salmon, you'll need to hard boil four large eggs in just enough water to cover.

Just as the water comes to a gentle simmer, adjust the heat so it stays at a gentle simmer and set the timer for exactly 12 minutes and, once the pasta water comes to a boil, add the pasta and cook that according to directions.

While you're keeping your eye on the eggs and pasta take a minute to finely diced about 1/2 cup celery and finely chop about 1/3 - 1/2 cup well drained dill pickles and also chop about 1/3 cup fresh dill.

Run cold water over the eggs when they're done to cool those down, but instead of running cold water over the pasta to cool it down, add it to a large baking tray and spread it out and toss it with a little bit of vegetable oil.

Once the pasta has cooled down, add it to a large mixing bowl and add the diced celery, diced pickles, chopped fresh dill, add a couple of tablespoons of grainy Dijon mustard and add as much mayonnaise as you need to give it a good pasta salad consistency.

Then, add the three cans of well drained salmon, add the chopped, hard-cooked eggs and gently toss those to combine.

Hints:
Obviously, you could use canned tuna instead, and use any small dried pasta you like.

Concord Grape Pie With Crumb Topping – A Mid-Century Recipe Test

Posted: 16 Oct 2013 02:00 AM PDT

It's grape season here in Michigan, and this year I decided to take some of our bounty and make a grape pie!

This is Concord Grape Pie from the 1966 printing of Better Homes and Gardens Pies and Cakes. There were actually quite a few grape pie recipes in my collection, but this one had crumb topping on it, which I was very excited about.

Concord Grape Pie With Crumb Topping

Author: Better Homes and Gardens Pies and Cakes, 1966

1½ lbs of concord grapes
1 cup sugar
⅓ cup AP Flour
¼ tsp salt
1 T lemon juice
2 T butter or margarine, melted
For Topping:
½ cup AP Flour
½ cup sugar
¼ cup butter or margarine
Unbaked 9 inch pie crust

Slip skins from grapes, set skins aside. Bring pulp to boil; reduce heat and simmer 5 minutes. Press through sieve to remove seeds. Add skins to pulp.
Combine sugar, AP flour and salt. Add lemon juice, butter and the grape mixture. Pour into unbaked pie shell.
Combine the topping ingredients until crumbly. Sprinkle over pie.
Bake in 400 degree oven about 40 minutes.

3.2.1255

So, I don't know if I've ever mentioned that we get lots of grapes every year. Lots and lots and lots of grapes.

Lots.

We have a concord grape vine in our backyard that is truly, truly old. It is also massive and produces probably 10-15 pounds of grapes every year. And we are getting really, really sick of grape jelly. So, this year when our enormous grape harvest was ripe, I gave most of it away, but kept back a bit for experimenting for Mid-Century Menu.

By the way, every year I grow a new appreciation for seedless grapes. Every try seeding 10 pounds of grapes? Yeah…not that fun.

But crumb topping is fun. Lots and lots of crumb topping.

And oozy fruit pies are fun, too!

"This is so grape-y"

"Is it good?"

"If I hadn't spent hours seeding grapes today, it would probably be really good. But I am pretty sick of grapes right now."

The Verdict: Sweet, But Very Good

From The Tasting Notes:

The texture of this pie is like a cherry pie, except it is very, very grape-y. Very sweet, with none of the tangy balance that comes with sour fruit pies, like cherry, blackberry or rhubarb. But still very good. The filling also thickened up very well, and wasn't runny at all. If you happen to have a grape vine in your backyard that went insane this year, you should try this pie! Well, I guess you would be able to try many of these pies!

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Kalyn's Kitchen®: Recipe for Turkey and Black Bean Mexican ...

Posted: 16 Oct 2013 01:00 AM PDT

This Turkey and Black Bean Mexican Cabbage Bowl was inspired by some earlier recipe faves!

A few weeks ago I posted the recipe for Sriracha Beef Cabbage Bowl that was the brilliant idea of my friend Jeanne, and it's already become one of my favorites. And you know how my brain takes a good recipe idea and spins it off into another fun variation, so now I've taken the basic idea of a bowl that starts with Spicy Mexican Slaw and made a version with Mexican flavors. This Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa features finely diced fresh Poblano chile pepper in the cabbage slaw and the salsa, and everything about this combination is amazingly flavorful. Cabbage is one of the healthiest vegetables you can eat, and this recipe might become your favorite new way to get more cabbage into your diet!

Heat olive oil and then saute the onion until it's starting to brown. Add Kalyn's Taco Seasoning and garlic and saute about a minute more.

Then add the ground turkey and cook over medium high heat, breaking apart with the turner, until it's nicely browned, about 8-10 minutes.

Add the diced green chiles and juice from the can, 1 can crushed tomatoes, 1 can rinsed black beans, lime juice, and a little water, and let the meat mixture simmer until most of the liquid has evaporated, about 40 minutes. (You can turn up the heat if you need to speed it up, but the long simmering time builds flavor.)

While the meat simmers, make the avocado salsa and the slaw. Start by finely chopping cilantro and finely dicing red onion and half a Poblano chile pepper for the salsa. (Jake is really into chopping things small like this, but if you're not that wild about chopping you can make the pieces a little bigger!)

Also cut up the avocado into smallish pieces and toss with 1 T fresh lime juice. (Blogger FAIL, I forgot to get a photo of the salsa mixed together; please use your imagination for that.

We used the mandoline I got from a student to thinly slice the cabbage, but you can also cut it with a knife. Finely dice the other half of the Poblano chile and put it in a bowl with the thinly sliced cabbage.

Then whisk together the mayo, lime juice, Green Tabasco Sauce, and a little Vege-Sal (or salt) to make the dressing.

When the meat is nearly done, toss the cabbage with the dressing.

When the liquid in the meat mixture has all evaporated like this, you're ready to assemble the bowls.

Put some of the spicy slaw mixture into the bottom of each bowl.

Top that with about 2/3 cup of the meat mixture.

Top that with a generous scoop of the avocado salsa and enjoy!

Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa
(Makes 4-6 servings; recipe created by Kalyn with inspiration from Sriracha Beef Cabbage Bowls.)

Meat Mixture Ingredients:
2 tsp. + 1 tsp. olive oil
1 small onion, diced
1 1/2 T Kalyn's Taco Seasoning (or use any Taco Seasoning you have on hand)
2 tsp. dried granulated garlic
1 lb. lean ground turkey (less than 10% fat)
1 can (4 oz.) diced green chiles with juice (Anaheim chiles, not jalapenos)
1 can (15 oz.) crushed tomatoes
1 can (15 oz.) black beans, rinsed with cold water
1/4 cup fresh-squeezed lime juice (I used my fresh-frozen lime juice)
2 T water

Avocado Salsa Ingredients:
1/2 large Poblano chile pepper, finely diced
1/4 small red onion, finely diced
1/2 cup finely chopped fresh cilantro
1 large avocado (or 2 small ones), diced into pieces about 1/2 inch square
1 T + 1 T fresh squeezed lime juice (I used my fresh-frozen lime juice)
1 T olive oil
1 tsp. Vege-Sal

Spicy Slaw Ingredients:
1/2 large head green cabbage, core removed and thinly sliced (we used the mandoline I got from a student to slice the cabbage, but you can use a knife)
1/4 large head red cabbage, core removed and thinly sliced
1/2 large Poblano chile pepper, finely diced
5 T mayo
3 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
1 tsp. Green Tabasco Sauce (or more to taste)
Vege-Sal (or salt) to taste

Instructions:

Heat 2 tsp. olive oil in a large frying pan and saute the onion until it starts to brown, about 4-5 minutes. Add the taco seasoning and granulated garlic and saute about 1 minute more. Then add the ground turkey and cook over medium high heat, breaking apart with the turner as it cooks, until the turkey is nicely browned. This will take 8-10 minutes, but don't rush the browning step.

Add the green chiles and juice, crushed tomatoes, rinsed black beans, 1/4 cup lime juice and 2 T water, stir to combine, turn the heat to low, and let the mixture simmer until most of the liquid is evaporated, about 40 minutes. (You can turn up the heat if you need to speed it up, but the long simmering time builds flavor.)

While the meat simmers, chop the cilantro and finely dice the red onion and half the Poblano chile for the salsa. Peel the avocado, remove the stem and cut the avocado into 1/2 inch pieces. Put the avocado into a bowl and toss with 1 T lime juice. Stir in the chopped cilantro, diced red onion, diced poblano chile, olive oil, and the other 2 T lime juice, and season with Vege-Sal (or salt). Set salsa aside until you're ready to use it.

Use a mandoline or sharp knife to thinly slice the red and green cabbage. Dice the other half of the Poblano chile pepper into small pieces. Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal to make the dressing. When the meat mixture is about done, combine the green cabbage, red cabbage, and diced Poblano in a bowl and toss with the dressing.

To assemble the bowls, put some of the spicy slaw in the bottom of each bowl. Top with about 2/3 cup of the meat mixture and a generous scoop of the avocado salsa. Eat right away.

The meat mixture and the avocado salsa can be stored in the fridge for a day or two, but if this makes more than you can use for one meal I would store the extra sliced cabbage mixture and dressing separately and not mix the dressing with the cabbage mixture until just before you're going to eat it.

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South Beach Suggestions:

This dish is made entirely of low-glycemic ingredients and would be suitable for any phase of the South Beach Diet. (For an even lower carb version, omit the black beans. This recipe can be Paleo if you omit the beans and use homemade mayo.)

Nutritional Information?

I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Healthy Deliciousness with Ground Turkey:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Turkey Lettuce Wrap Tacos with Chiles, Cumin, Cilantro, Lime, and Tomato-Avocado Salsa ~ Kalyn's Kitchen
Black-Eyed Pea, Ground Turkey, and Chard Stew ~ We Heart Food
Ground Turkey and Barley Soup with Mushrooms and Spinach ~ Kalyn's Kitchen
Unstuffed Cabbage with Ground Turkey ~ Chick in the Kitchen
Thai-Inspired Ground Turkey Larb Salad ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:

Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

Mini Burgers with Smoked Mozzarella and Arugula Recipe « i am a ...

Posted: 16 Oct 2013 12:53 AM PDT

October 16, 2013 • • Posted in: arugula, beef, mozzarella

I'm obsessed with Trader Joe's. I love how friendly they are, how they have samples all the time and their large variety of cheeses. The other day I even found tiny brie wheels! I'm not quite sure what it is about miniature food, but call me obsessed because I love it! If all food came miniaturized I would legitimately use those tiny shopping carts meant for kids and fill them up with more than just two items.

I don't actually use the miniature shopping carts. Sometimes when it's super close to closing time, I'll longingly stroke one, but only when there's no one else in the store. The other day, after I surreptitiously petted a mini-cart, I picked up some smoked mozzarella, ground chuck and arugula for another one of my miniature obsessions: sliders.

These sliders are simple super simple: just pat ground chuck into tiny patties and fry them up. Top them off with caramelized onions, smoked mozzarella and arugula and call it a day. I love the slight bitterness of the arugula next to the sweet caramelized onions. If I can't use miniature carts at least I can make miniature burgers. Win!

Mini Burgers with Smoked Mozzarella, Caramelized Onions and Arugula Recipe

makes 12

1 tablespoon oil

1 large yellow onion, thinly sliced

1 lb ground beef

salt and pepper

12 slices smoked mozzarella cheese

12 slider buns

1-2 cups arugula

Heat up the oil over medium-low to low heat in a medium sized pot. Add the sliced onions and caramelize until deeply golden brown, 20-30 minutes. This is pretty hands off, all you need to do is stir it every so often.

Divide the beef into 12 equal portions and gently form into patties. Heat a cast iron pan over medium-high heat and add several patties, making sure not to over-crowd. Cook until golden brown and then flip, add the cheese, cover continue to cook until the burger is cooked through.

While the burgers are cooking, toast the buns. Assemble by placing the burgers on the buns and topping with caramelized onions and arugula. Enjoy hot!

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What you'll need to make 6 burgers:-

Method:-

The Verdict: Sweet, But Very Good

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