Mushroom Garlic Burgers

I bought a pound of 90/10 grass-fed hamburger at Willy Street a few days ago. Really didn’t have a plan for it at the time. But, needing to use up some mushrooms, these burgers were AMAZING.

•  1 medium glove of garlic, pressed or minced
• 6 (more or less) button mushroom caps
• GF soy sauce to taste
• 2 tablespoons GF bread crumbs (Glutinos is what I use)
• season salt (mine is Tastefully Simple)
• 1 lb 90/10 grass-fed hamburger

Taking the garlic and mushroom caps, I pulsed them on my food processor. Then, I added the soy sauce, bread crumbs and season salt. Adding this mixture to the hamburger, I kneaded all the ingredients together.

Onto the grill they went, to medium-rare perfection.

They were wonderful! I totally made this one up as I went, so I’m happy at how well they turned out. They were a great compliment to the grilled asparagus with lemon. Some swiss and a hamburger bun would have been nice, but certainly not necessary. In hindsight, I would have added onion to the mix, but maybe next time. J

Dessert was a few bites of the amazing rhubarb  sauce I got from the market this past Saturday.

Ciao for Now!

Micha

Christine's Favorite Asparagus Recipe...

As promised last week Detroit/Chicago/Philly Christine’s Fabulous Asparagus Recipe, on the grill.

Anyway - here's my favorite ASPARAGUS recipe.

like 1/2 pound asparagus fresh, cut the white ends off

olive oil (about 1 or 2 tbsp to your liking)

kosher salt and garlic powder (or combined garlic salt)

fresh ground pepper

lemon juice

heat oven to like 425 or so... (all my recipes are fly by the seat of your pants... and come from experimenting, so its not really an exact science)....

use a baking sheet and throw some tin foil down so your sheet doesn't get gooped up with olive oil

toss the asparagus in olive oil, however much you want... more will probably give you a sweeter/fattier flavor if you are craving those things

then toss with some lemon juice, maybe about 1 tbsp...

the sprinkle with the salt, garlic and pepper...

bake for about 20 minutes if you like them softer (which makes them less-veggie like)... or maybe 15 minutes if you like the more al dente. either way, you want to get them browned / maybe a little bit blackened so they take on that roasted/charcoaled flavor, which also brings out the sweetness in the veggies. the leafy tips should be crispy....

This Morning's Omlete

- 2 cage-free eggs

- button mushrooms

- chives from my garden

- small clove of garlic

- roasted flax seed

- Sambar powder

Veggies were sautéed in grapeseed oil and sprinkled with Sambar powder. I added eggs and flax seeds, and scrambled it all together. I added more of the powder than usual, and WOW. So tasty, with a hint of hot. I can see making this one again. Can’t WAIT to have more veggies in the garden!! Chives are good at coming back year after year, whether you plant them or not.

More to come.

Micha

Willy Street Co-op

Quick musing.

If you have ever had something from the Willy Street Coop Grocery, as in deli or bakery – did you know that you can request the recipe? Its super awesome. Just go up to the customer service counter, tell them what you are looking for. They will ask you to write down your name, email address, and the name of the recipe you are looking for. If you forget the name, either walk back to the deli and ask, or they can call back. If the request is approved (I’m 2 for 2 at the moment) they will email it to you.

So far I’ve gotten their Chipotle Potato Salad (AMAZING) and Coconut Basmati Rice.

Ciao For Now.

In the Beginning...

So a friend of mine (and former student), Catherine, asked:

"Do you, by chance, have a blog where you post your delicious food adventures??? I collect tasty food blogs..."

Wow, to me, a great compliment. I really was just posting my recent foodi-ness so that I could show I was following through with my recent GF (gluten-free) and DF (dairy-free) lifestyle. I really wasn't thinking anyone was getting much out of it, other than myself.

Earlier that day, my Aunt Ronna posted "I am so proud of you. I wish you lived closer. You could feed me. Well, I'd have to skip the salmon, but love to read about all your fruits and veggies and smoothies and whatever."

Huh.

So hey, why not. Its free to create a blog - maybe this one I'll actually keep up with.

I suppose the added bonus of this, is actually documenting my food successes, failures, stuff I liked, stuff that made its way quickly to the trash or was followed by something tastier.

So here it is. Micha's Food Musings.

DISCLAIMER: I am no chef. I am not really a cook. This really is all the product of a life change (I'm sure I will post more about that later). If you have suggestions - I'd love to hear them. Somethings that might seem obvious to anyone reading this blog - trust me, I won't be offended if you suggest something. I probably just haven't thought of it yet. Or read it online. Or heard it from a friend.

Ciao For Now.