November 22, 2024

GCH: What’s on Your Plate? — Grass-Fed Burger on Marinated Portobello’s

 

This version of the All-American Burger satisfies our craving for participation in the Sunday Barbecue while honoring our desire to abstain from ingesting gluten.  Just put the Portobello in a Zip-Lock bag or some other container to marinate while the festivities are proceeding.  They will be ready to throw on the grill with the burgers when everyone else is warming their traditional buns.

One note of caution; if you don’t know what condiments are being served by your host be sure to take your own.  Common condiments like Barbecue sauces, mayonnaise, thousand island dressing ketchup and even prepared mustard’s can contain gluten.  Unless you want to be the “Label Police” at your friend’s house, just choose to take your gluten-free condiments with you.

Gracious Guest/ Party Suggestion: I like to make a gift basket with the Gluten Free Condiments as a hostess gift.  This way, you are saying thank you to your host as well as making sure you have the gluten-free dining experience you desire.

It is important that you do your homework on what products truly are gluten-free.  There are some great Apps that help with this as well as the Gluten Free Society website www.glutenfreesociety.com, which is loaded with information on maintaining a gluten-free lifestyle.  This site is my go-to site, as different people have different needs when it comes to gluten.  There are many great choices for information available.  These are just some suggestions.

I am a proponent of complete gluten avoidance, but others may choose to simply remove the main sources such as wheat, barley, and rye.  This is a great place to start, but if you are truly gluten sensitive, a complete elimination is required to protect your health.  If you aren’t sure where you are on this spectrum, get tested.  I will have more information on testing in upcoming posts.  For now, I believe we can all benefit from the elimination of gluten from our diet in order to heal our bodies and our digestive systems.  Our body has been suffering the consequences of the gluten assault we have been perpetrating on ourselves over our entire lifetimes.  I guarantee you will feel so much better in such a short time, you won’t want to go back.

Funny thing, anyone will eat your gluten-free options.  No need to make a fuss over it.  In my opinion, this is a great example of how taking care of ourselves and our own health brings the gift of health and happiness to others in previously unimagined ways.

Make your gift Organic and Gluten-free and you have doubled the value.  Enjoy.

 

Ingredients:

This recipe serves 2 but you can multiply as needed.

1 pound Grass-Fed Organic Ground Beef, Turkey, Lamb, Venison, Bison, Buffalo, Elk etc…you get the idea (Vegetarian Option: Veggie Burger that is confirmed Gluten Free)***

4 – 4-6″ diameter Portobello mushrooms Pull out the stem of the mushrooms, then gently scrape out the gills with a spoon leaving just the firm flesh of the caps to be marinated.

 

Basic Marinade:

2-3 Tbsp Organic Expeller Pressed Extra Virgin Olive Oil

1-2 Tbsp Organic Balsamic Vinegar (Modello, Italy)

1-2 Cloves Organic Garlic Crushed and allowed to sit for 5 minutes

1-2 Tsp Organic Fresh Squeezed Lemon Juice (from a real lemon)

1/2 Tsp Real Salt or Himalayan Pink Salt (to taste)

Ground Black Pepper to taste

Other spices can be added to this basic marinade to accommodate your tastes.  You can make it Italian, Mexican, Indian or any flavor at all.  The options are endless.  Spices add to the ORAC value of this burger “bun”.  Especially good is Turmeric.  But, be creative and make it your own.  Just NO MSG please!

Mix all the marinade ingredients together or just add them to the Zip-Lock bag as you go.  I never measure my marinade ingredients.  Just dump it all in the bag.  After you have added all the ingredients for the marinade, zip the bag shut and squish it around to mix.

You can make the marinade ahead of time and keep it on the counter or in the refrigerator.  It will just get better as it sits.

When you are about an hour from cooking, add the mushrooms to the bag to marinate.  The mushrooms will soak up the liquid so be sure they are thoroughly coated with the mixture right away.  You may even want to agitate the bag periodically to make sure the marinade is evenly distributed.

Note: I do not recommend soaking the mushrooms more than an hour as they will tend to get soggy and no one likes a soggy “bun”.

 

Burgers:

I like to mix spices into my burger.  You can be creative on this, as well.  Maybe some garlic and diced onion, Cajun seasoning, Italian Seasoning, anything you like will be fine.  Even leaving them plain works.  You can always add salt and pepper or other flavors later.

I make my burgers about 8 oz. raw.  They will be about 6 oz. cooked that way.  This depends, of course, on the variety of burger you use.  Grass-Fed beef tends to be more lean than regular hamburger.  Other meats will behave differently of course.

Cooking:

You can barbecue the mushrooms on the indirect heat portion of the grill right along with the burgers.  Make sure you turn them with tongs so that you don’t poke holes in them.  Same goes for the burgers.  Poking holes with a fork allows the juices to drip out.  Not my idea of a juicy burger.

Burgers and mushrooms should be cooked to medium rare status in about 4-5 minutes per side.  Over cooking the mushrooms will result in floppy “buns”.  Over cooking the burger will result in destruction of vitamins and beneficial enzymes, not to mention taste.  But, burger done-ness is a personal choice.

It is also fine to broil the burgers and the mushrooms if the weather is not of the barbecue variety.

 

Condiments as desired:

Romaine Lettuce Leaves

Sliced Tomato

Bubbie’s or Homemade Dill Pickle Slices

Organic Avocado

Sliced Red Onion

Organic Pastures Raw Milk Cheddar Cheese

These are my favorites burger additions.  But, feel free to experiment.

 

Some ideas:

You could toss some sliced Anaheim Chilies, Red Bell Peppers or even Sliced Summer Squash, egg-plant, or other grill-able vegetables into the bag of marinade with the mushrooms and throw those on the grill along with the “Buns” and burgers.  Then add to the burger stack.  The possibilities are endless.


***Note on the Veggie Burger option:

ALL GRAINS CONTAIN GLUTEN!!! If you want to eliminate gluten from your diet completely, and want to have a Veggie Burger you must make absolutely certain you choose an option that is made from beans and legumes.  I am not familiar with all the brands available currently.  Read the label and do your homework.  I do not eat Soy, Beans or legumes myself so I am not a good resource for these options.  The website I have listed for Gluten Free Society is a great resource for this type of information.

Enjoy!

Renee Porter Sullivan, CHt

GCH: What’s on Your Plate? – Pumpkin Bread

Today I thought I’d share my Grandma Jessee’s recipe for Pumpkin Bread.  My grandma was born in 1902 and died in 1994, which made her 92 years old.  She was the sweetest, God-fearing woman you’d ever want to meet.  For most of my childhood, she lived right next door to us so I’d go over there and hang out with her and help her cook, or watch her “stories” with her.  She always made this recipe around Thanksgiving, so whenever I think of fall recipes, this is my default.  I’ve made a couple of changes to her original recipe to modernize it, such as the Pam Baking Spray and using Self-Rising flour, but the taste is identical.

My Grandma Jessee

Now if you’re like me and have picky eaters in your house or family members with nut allergies, you can choose to omit the raisins and/or pecans.  I made several loafs yesterday – one with raisins and pecans, one with raisins only, one with pecans only, and one without either raisins or pecans.  It’s delicious either way!  I hope you and your family will enjoy this recipe!  Please leave a comment if you make it and let me know how it turned out for you!

PS – a tip for you about eggs… my mother always taught me to crack my eggs into a separate bowl instead of into the bowl with the other ingredients.  This is for two reasons – if you get any shell in there, you can pick it out and also, if you happened to get a bad egg, you won’t ruin your entire mixture by cracking it directly into the bowl! 🙂

Pumpkin Bread

Pumpkin Bread

Ingredients:

3 cups sugar

2 cups pumpkin

4 eggs

1 tsp nutmeg

1 ½ tsp cinnamon

1 cup oil

2/3 cup water

3 1/3 cup self-rising flour

1 cup raisins

1 cup chopped pecans

 

You’ll also need:

Very large bowl

Pam Baking spray

Measuring Cups

Measuring Spoons

Spatula

2 – 9x5x3 loaf pans

Mixer

 

Directions:

Combine all ingredients except raisins and nuts, mix well.  Then fold in raisins and nuts.  Spray 2 – 9x5x3 loaf pans with baking spray.  Divide batter and pour into each pan.  Bake in a preheated 350 degree oven for 1 hour.

ENJOY!! 🙂

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You can visit Shauna at her personal blog for more recipes, crafting, and other fun stuff!  http://www.workhomeplay.net

GCH:What’s on Your Plate? – Mac and Cheese

Coleen’s Mac & Cheese

Mac and Cheese.  C’mon, who does not like mac and cheese?  I read a poll, and Mac and Cheese was voted overwhelmingly as ‘favorite comfort food!’  Now I am hoping that your favorite version doesn’t come out of a blue box. 😉   But, if it does, perhaps you might try my version and see if it does not convince you to try it versus the blue box, in the future.

This version of Mac & Cheese has lots of veggies hidden in there.  Some of the pasta is made with pureed carrots and tomatoes, and there is butternut squash throughout the cheese sauce.  I love this because it makes the cheese sauce even more colorful causing the eaters to ‘think’ it is more cheesy!  Also, there is only 6 ounces of shredded cheese in the whole dish which helps to ‘healthify’ this recipe.

Have you ever made a white, or Bechamel, sauce?  Well, today you will!  It is very easy, and a great technique to add to your repertoire!  In a future post, I will share some recipes that need a white sauce and by then you will be a pro at making it!

The following recipe makes an abundantly filled 9×13 pan…enough to feed 6-8 hungry folks.  (or, if you have a husband who LOVES leftovers like mine, lunch for 2-3 days.)  This recipe is easily doubled, and I always make a double batch.  A menu suggestion: M&C, steamed broccoli, grilled ham steak.  a big, delicious salad is often our only accompaniment.

Macaroni:
1# box small macaroni (shells, penne)
12-oz box veggie pasta (I used penne made with carrots and tomato) *

Cheese Sauce:
1/2 small onion, diced
2 T butter
2 T flour
1 cup 2 percent milk
1 cup chicken or vegetable broth
2 (10-ounce) packages frozen pureed winter squash, thawed
1/2 cup part-skim ricotta cheese
4-oz sharp Cheddar, shredded (about 1+1/3 cup)
2-oz Monterey jack cheese, shredded (about 2/3 cup)
1 tsp salt, 1 tsp fresh ground pepper
1 tsp ground (dry) mustard

Topping:
2 slices stale bread, crumbled into fine crumbs
2 Tbsp freshly grated Parmesan cheese
1 tsp olive oil

Pre-heat your oven to 375.  Coat a 9 by 13-inch baking pan with small amount of  butter.  Bring a large pot of water to a boil; add 1 tsp of salt and the macaroni;  cook  according to package directions.  Drain in a colander and place back into the  cooled pot (this is where you will mix the macaroni and all that cheesy goodness together!)

Meanwhile, over medium heat, melt the butter in a medium saucepan, adding the  diced onion. Cook ‘til the onion is soft and translucent, approximately 5 minutes.  Then sprinkle the flour over the cooked onion and, using a whisk, stir constantly for  1 minute.  Adjust the heat to very low, and cook for 2-3 minutes to get the starchy taste out of the mixture.  Do not let the mixture brown.

Increase the heat back to  medium and immediately slowly pour in 1/4 cup or so of milk while whisking briskly.  Just keep stirring!  As this is absorbed, continue to slowly add the balance of the  milk in a steady stream, followed by the broth; stirring constantly as the liquid  becomes absorbed.  This will take about 3 minutes.  Adjust the heat lower again and  let this mixture simmer slowly for another 5  minutes, stirring occasionally.  (You  have now made a white sauce!! Congratulations!!!)

At this point, add in the thawed  butternut squash, stirring ‘til it is incorporated, allowing the mixture to come back  to a simmer.  Remove the saucepan from the heat.  Stir in the ricotta, and the  other cheeses, along with the ground mustard, salt & pepper.  Carefully taste (it’s hot!) the  cheese sauce, adjusting for seasoning.

Pour cheese mixture over the macaroni in the large pot and stir gently to combine.  Transfer the macaroni and cheese to the 9×13 baking dish and bake for 20 minutes.  Remove from oven.  Adjust the top rack in the oven to a higher position, and turn  the broiler on.  Combine bread crumbs, Parmesan cheese and oil in a small bowl.  Mix with your fingers; get a little messy!  Then sprinkle over the top of the cooked  mac and cheese.  Carefully place the baking dish back in the oven and broil for 3  minutes.  Keep your eye on it; you want the breadcrumbs to brown but not burn and  for some of the macaroni to get just a little crispy (my husband loves that part!).  Again, carefully remove from the oven…and you are ready to serve!

*here is a link to the type of veggie macaroni I used.  Check it out!

http://barilla.com/content/prodottobarilla/veggie-penne-freshly-pureed-tomatoes-and-carrots

God loves you…and I do, too! <3

Coleen

 

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