Burger with Bison and Umami Sauce

Ingredients

2-1/4 pounds ground bison
2 tablespoons plus 1-1/2 teaspoons nutritional yeast flakes
1 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup roasted mushrooms
1 cup caramelized onions
6 flax seed buns
1/3 cup grated Parmigiano Reggiano cheese

Umami Sauce

1/4 cup apple cider vinegar
3 tablespoons tamari
1/4 cup water
1 cup nutritional yeast flakes
8 garlic cloves, mashed
1/2 cup extra-virgin olive oil
salt (optional)

Method

  1. To make the sauce, put the vinegar, tamari, water, yeast flakes, and garlic in a blender or food processor and blend until well combined. Remove the feed tube and, with the machine running, slowly drizzle in the olive oil. Blend well until the mixture becomes thick and emulsified, like mayonnaise. Adjust the seasoning with salt as needed.
  2. Using your hands, mix the bison, yeast flakes, salt, and pepper in a bowl to combine. Divide the meat into 6 patties. Wash your hands.
  3. Preheat the grill to medium-high heat.
  4. Put roasted mushrooms and caramelized onions in a baking dish and place in a 400°F pre-heated oven to warm while the burgers are cooking.
  5. Grill the burgers for 5 to 7 minutes per side, depending on the desired degree of doneness. Toast the buns.
  6. Place the burgers on the buns. Top with the mushrooms and onions and drizzle each one with a bit of the Umami Sauce. Sprinkle on the cheese and serve.

Makes 6 servings.

Source: True Food

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Baked Eggplant-wrapped Cheese Rolls with Marinara Sauce

Ingredients

14 oz eggplant, thinly sliced
2 oz cream cheese
1 oz goat cheese
1 cup fire roasted tomato, pureed
1/4 tsp red onion, diced
1 tsp basil, finely chopped
1/4 tsp thyme, finely chopped
1/4 tsp garlic, finely diced
1/4 tsp chili flake
1 Tbsp olive oi

Method

  1. In a mixing bowl, fold half herbs and garlic into cream cheese and goat cheese. Set cheese mixture aside.
  2. Apply olive oil to eggplant slices and grill until eggplant is soft and pliable. Let cool.
  3. Spread cheese mixture to eggplant and roll into roulades.
  4. Bake at 375°F for 15 minutes.
  5. For marinara sauce, mix remaining herbs, garlic and tomato together and heat until sauce becomes thick and starts to boil.
  6. Pour sauce onto plate. Stack hot roulades into a small pyramid. Garnish and serve.

Makes 3 servings.

Source: ciao!

One-pot Meal with Chicken and Wild Mushroom

Ingredients

4 boneless skinless chicken breasts (about 1-1/2 lbs), pounded to even thickness
sea salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp butter (or more olive oil)
1 cup diced onions
1 tsp minced garlic
8 oz mixed wild mushrooms, sliced
1 tbsp minced fresh thyme
1 cup reduced-sodium chicken broth
1/3 cup dry white wine
1 tbsp grainy Dijon mustard
1/3 cup heavy (whipping) cream
2 tsp cornstarch
1/3 cup freshly grated Asiago cheese (about 1-1/2 oz)

Method

  1. Lightly sprinkle both sides of chicken breasts with salt and pepper. Heat olive oil in a 10-inch, non-stick skillet over medium high heat. Add chicken. Cook for 2 to 3 minutes per side, until lightly browned. Remove chicken from skillet and keep warm.
  2. Return skillet to heat and add butter. When melted, add onion and garlic. Cook and stir until onions begin to soften, about 2 minutes.
  3. Add mushrooms and cook until mushrooms are tender, stirring often, about 5 minutes.
  4. Stir in thyme and cook for 1 more minute.
  5. Add broth, wine, mustard and a few grinds of black pepper. Mix well. Bring mixture to a gentle boil, then reduce heat to low. Add browned chicken. Cover with a lid and cook for about 10 minutes, until chicken is fully cooked and no longer pink in the center. Remove chicken from pan and keep warm.
  6. In a small measuring cup, whisk together cream and cornstarch until smooth. Pour into skillet with mushroom sauce. Increase heat to medium-high, cook and stir until mixture is bubbly and has thickened slightly. Add Asiago and stir until melted. Serve hot mushroom sauce over chicken.

Makes 4 servings.

Source: Yum & Yummer

Poached Eggs with Goat Cheese on Quinoa and Sauteed Spinach

Ingredients

4 eggs
1 Tbsp white vinegar
1 Tbsp Butter
pinch of garlic powder
2 cups fresh spinach
2 Tbsp crumbled goat cheese
1 cup dried, tri-color quinoa
1 Tbsp sun-dried tomatoes to garnish
home-made Hollandaise sauce to serve

Method

  1. Add 2 cups of water to 1 cup of quinoa in a pot. Bring to a boil, lower to simmer and cover for 15 minutes. When ready, toss with a fork, set aside and keep covered.
  2. Heat butter in sauté pan and add a pinch of garlic for a flavor boost.
  3. Add spinach and toss until completely wilted and glossy. Remove from heat and cover to keep warm.
  4. Heat a pot or deep skillet with 1 to 2 inches of water (just enough to float the eggs), add vinegar by swirling the water. Bring to a boil.
  5. Crack eggs into water one at a time.
  6. Set timer for 3 minutes (white will be cooked, yellow will be runny). Periodically spoon water over the top of eggs.
  7. While the eggs are cooking, plate up the quinoa, top with sautéed spinach.
  8. Put the finished egg on top of spinach and dress with goat cheese and hollandaise then a few sun-dried tomatoes.

Makes 4 servings.

Source: Canadian magazine

Baked Stuffed Zucchini

Ingredients

6 medium zucchini (about 8 ounces each)
1 pound Italian turkey sausage links, casings removed
2 medium tomatoes, seeded and chopped
1 cup panko (Japanese) bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese
Additional minced fresh parsley, optional

Method

  1. Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-inch shell. Chop pulp.
  2. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender.
  3. In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles.
  4. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells.
  5. Place in two ungreased 13×9-inch baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender.
  6. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley before serving.

Makes 6 servings.

Source: Taste of Home magazine