Summertime Burgers with Sauteed Mushrooms

It's summertime, which means backyards (YEA! We finally have one!), barbecues, and beers.  Everyone has their own variations of the burger.  Some like those uber huge burgers, loaded with everything but the kitchen sink.  I on the other hand, do not.  I like a simple, healthy burger, that's full of flavor, and can easily be made in 15-20 minutes.

Ingredients:

1 lb. All natural, organic ground beef (90%/10%)  

3/4 cup chopped onions

1 egg (organic)

1/4 cup bread crumbs (I actually used just a smidgen more)

1 tsp. garlic powder

1 tsp. basil

1 tsp. oregano 

1 package fresh mushrooms - stems and pieces

1 tbsp. minced garlic

1 tbsp. olive oil

100 calorie whole wheat pits

guacamole

Steps:

In a large bowl, combine the ground beef, onions, egg, bread crumbs, and spices.  Use your hands to mix until combined.  Break the mixture into four patties and wrap individually in tin foil until ready to cook.  (These will still be great to cook the next day as left-overs!)

To cook burgers:

Heat a pan on medium-high and coat with cooking spray.  Cook the burgers for about 5-7 minutes a side, with the cover on the pan.  Use a meat thermometer to test the inside (who likes over-cooked burgers anyways?!?!).

While the burgers are cooking, heat a small pan on medium heat.  Add 1 tbsp. olive oil and 1 tbsp. minced garlic.  Once hot, add in the mushrooms to saute.  These will take about 7 minutes, or until the mushrooms are mostly brown... be sure to stir often.

Toast pitas, if desired.

Build your burger... bottom bun, burger, Wholly Guacamole, sauteed mushrooms, top bun.

Be sure to pair with your favorite beer.  Lately I'm loving Magic Hat Elder Better.

What's your favorite burger topping?  What are other healthy ways you have prepared this summer essential?

~Eat Well and Be Happy~

Summer Veggie Spring Rolls

There have been lots of "happenings" in the Yellow Apron world during these last 2 months of a hiatus.  1.  We moved apartments, and 2. A new addition has joined the household.  Meet Cooper.

School has ended, which means my little blog gets much more attention.  And to kick off the summer, I have a great dish to share.  I originally got the idea from Clean Eating magazine, my absolute favorite magazine for recipes.


We had them as a side dish to our dinner, but they would also make a great appetizer, or a lunch.  What's even better, is they are very customizable to suit your taste buds! (C gave these a 10 too).

Ingredients:


1 cup shredded broccoli shaw (carrots, broccoli, red cabbage)
1 cup shredded carrots
1/4 cup chopped onions
1 cup mango chunks
2 tbsp. fresh cilantro chopped
2 tbsp lime juice
2 tbsp soy sauce
1 tsp olive oil
1 1/2 tbsp sesame seeds
12 rice paper sheets (I only used 8, but they come in a pack of 12)

Someone wanted to help.

Keeping my feet warm

Steps:
1.  In a large bowl mix all ingredients except for the rice paper.

2.  Take a shallow dish (like a casserole dish) and fill it with warm water and place to the side.  Lay a damp tea towel on your work station (dining room table for me).

3.  Take 1 sheet of the rice paper and soak it in the water for 15 seconds.  Then remove it and blot it with the damp tea towel.  It should be sticky.

4.  Using a spoon, place filling across the center, in a line.

5.  Fold up the two short ends.

6.  Fold over one long side, then roll over the remaining wrapper.

7.  Serve with soy sauce on the side.

~Eat Well and Be Happy~

Take Your Lunch To Work this week!

This Edamame Bean Salad is a perfect dish to make on a Sunday, and then have for lunch for the week.  It's absolutely delicious.  Have some plain greek yogurt on the side and you have enough protein to keep you satisfied all afternoon!


Random Sidenote:  Ever since I was little, I have had a fear of cafeteria lines.  School food quality aside, everyone always just seems to know where to go, how much food costs, what foods you have to buy (like you always had to buy a milk with the lunch, but I never wanted the milk because I don't like milk!), etc.  All growing up I brought my lunch to school, and continue to do so.  Plus, my mom would put little notes in my lunch bag, which continued through high school!  Everyone at the lunch table was super jealous...






Ingredients:  
1 can black beans
1 can chick peas
about 20 grape tomatoes cut in half
1 cup shelled edamame (thawed if frozen)
1/2 cup chopped cilantro
4 oz. fresh mozzarella chopped
(this is about half of a typical package)
1/3 cup diced red onion
1 cup chopped fresh mushrooms

Dressing:
2 tbsp. olive oil
1/2 tsp. minced garlic
2 tbsp. lime juice
1/2 tsp. sea salt



Steps:  
1)  Drain and rinse the black beans and the chick peas.

2)  In a large bowl combine: black beans, chick peas, tomatoes, edamame, cilantro, mozzarella, onion, and mushrooms.  Stir to combine

(I have a huge issue with cutting onions.  No matter what I do, it just burns my eyes.  I have resorted to buying the pre-chopped type.  I know this is horrible both economically, and environmentally... but what's a girl to do?!)  

3)  In a small bowl, whisk together the dressing.  Pour on top of the salad, then stir to fully mix.

4)  Store covered in the refrigerator until ready to use!

~Eat Well and Be Happy~

Lime Bean Salad

As I wrote in the last blog, I sort-of misread directions about preparing dry bulk beans.  Long story short, C. and I ate beans just about everyday for 2 weeks.  Eventually we still had so many beans leftover, we just had to throw the rest out.  So, taking the large mixture of beans, I made a delicious bean salad with a lime dressing on it.  

Reminder to self: fully read the directions before trying something new... Especially where it says dry beans will increase 2 to 3 times in volume when cooked!

Ingredients: 
4 cups of beans (Any type works...You can get super creative with the bulk beans at Whole Foods!)
tomatoes
avocado
feta

(Dressing):
1/4 cup olive oil
juice from 2 limes
fresh cilantro (about 3 tbsp chopped)
dash of salt













Steps:


1)  Make dressing by mixing olive oil, lime juice, chopped cilantro, and a dash of salt in a small bowl.

2)  Pour over the beans and thoroughly mix.  I let the mixture sit over night to really soak up some of the dressing.  Add in the avocado after.

3)  Before serving (or eating) add in some chopped tomato, and sprinkle with feta.  Save this step for just before eating the salad, otherwise they tend to get too mushy.

~Eat Well and Be Happy~

A Garden Fresh Lunch

The idea for this lunch was inspired by Fiona Kemp.  Now who is Fiona you ask??  She is not a friend or a colleague, she is actually a character in Elin Hilderbrand's book The Blue Bistro.  If you haven't read any of her books, it is a must (I'm currently on my 4th book).  Fiona is a chef on Nantucket and uses only the freshest of ingredients in her meals.  This Garden Fresh Lunch is no exception either...

Fruit Salad

It's nothing outrageously fancy, but who doesn't love a fresh, colorful fruit salad?  They are pretty basic to do too, and any fruit you like can be used - I used the fruit that we already had in the fridge.  Before washing the fruit however, don't forget to take those little tags off... I always seem to forget this step!

I have found that when we have containers of fruit, like the strawberries and blueberries we are much less likely to eat them, than when I cut up the fruit and combine it.  The giant fruit salad will gone before you know it!

Now for the crux of the lunch... 

A Tofu Tower

 For all you tofu haters out there, don't stop reading just because you read "tofu" in the title (talk about alliteration!).  This lunch was delicious, filling, and very colorful.  

 Ingredients: 
(I did this for one person, but it can easily be made for more people)


Avocado
Tomato
Fresh mozzarella
Fresh Basil
Lite Firm Tofu
Olive Oil
Balsamic Vinegar
Sea Salt
Garlic Powder

Steps:
1.  Slice off three pieces of tofu about 1/4 inch thick.  Store the rest of the tofu in a tupperware filled with water.

2.  Wrap the tofu in paper towels and squeeze out as much water as you can.  You will be surprised how much water these puppies can hold!  I also like to then wrap the tofu in a small towel (like the few I keep accidentally stealing from the gym... oops!) and squeeze out more water.

3.  Cook the tofu in a pan on medium to high heat.  I like to use some Pam first so they don't stick.  The tofu will take about 5-8 minutes a side.    

4.  While the tofu is cooking, slice the tomatoes and the mozzarella.  I like to slice the rounded edge off both and use it as a taste sample... someone has to check that it is ok!  The flatter the pieces, the better the tower you will have.  Place the mozzarella on top of the tomato and sprinkle with a little (or a lot if you choose) garlic powder.

5.  Next slice the avocado and leave to the side.

6.  Place the fresh basil leaves on top of the mozzarella.  When the tofu is done cooking place that on top of the basil.  The warm tofu helps to just slightly melt the mozzarella.  The sliced avocado is the top of the tower.  

7.  Drizzle a little olive oil and balsamic vinegar over the towers.  Be careful though because it does come out fast.  You can easily wipe the plate with a paper towel if you get too much.  Top with a pinch of sea salt and voila... a Tofu Tower!

Try any of these recipes?? Have thoughts? Opinions? Just want to say hi? I'd love to hear it all below in the comments section!

~Eat Well and Be Happy~