Chipotle Portobello Burgers

Here is yet another successful meatless meal.  Joey was actually surprised when I told him the "patty" was a mushroom.  He just assumed it was turkey or beef given how flavorful it was.  Success!  I'm honestly not surprised that its delicious - the mushroom caps are marinated in a spicy and flavorful chipotle dressing, grilled, and served on a burger bun with grilled onions, tomatoes, pepperjack cheese, and avocado. 

However, a word to the wise:  don't make these for company or on a first date.  They are incredibly messy to eat, and I would actually almost classify this as a fork and knife burger.  Joey and I have been married long enough that neither of us cares about being neat and clean... and let's face it.  No matter what I'm eating, I still manage to wear half.  Quite honestly, Caroline may very well be a cleaner eater than her mother.

We had a few mushrooms leftover, and I turned the ingredients into a salad for lunch.  Another success!  Loved this burger, and I'll be making it again and again this summer - just not for people that we need to impress.

Chipotle Portobello Burgers
adapted from Ezra Pound Cake, originally from Steven Raichlen
makes 4 burgers

Marinade

• 3-4 chipotle peppers in adobo sauce
• 3 cloves garlic
• 1/2 cup chopped onion
• 2 Tablespoons balsamic vinegar
• 1/3 cup vegetable oil
• coarse salt and ground black pepper

Burgers

• 4 portobello mushroom caps, wiped clean with a paper towel
• 1 large sweet onion, cut into rings
• 2-3 Tablespoons butter, melted
• 4 buns or rolls
• 4 slices pepperjack cheese
• 4 tomato slices
• 1 avocado, halved, pitted, and cut into slices

Combine the ingredients for the marinade in the food processor.  Puree until smooth, and pour over mushroom caps.  Turn to coat, cover with plastic wrap, and refrigerate 30 minutes - 1 hour.

Preheat grill to medium-high heat.  Skewer the onions, or prepare vegetable basket for grill.

Grill mushrooms, gill side down, on the grill, brushing with extra marinade.  Brush the onion slices with oil and season with salt and pepper.  Grill alongside the mushrooms.  After 3 minutes, flip the mushrooms and onions, and brush with remaining marinade.  Allow to cook until tender and sizzling.  Lay a slice of cheese over each mushroom and continue to cook until it is melted and bubbly.

Brush buns with melted butter, and grill until toasted and lightly browned.

Starting with the bottom half of each bun, layer the onion, tomato, mushroom, and avocado.  Serve immediately.

Fish and Vegetable Curry

• 14 oz white fish fillets (I used halibut) cut into thick slices
• 14 oz coconut milk
• 2 Tbs. red curry paste
• 2 carrots, cut into thin strips
• 2 cups red cabbage, thinly sliced
• Fresh coriander (oops, I forgot to add this...)
• Place coconut milk and red curry paste into a pan on medium heat for 2 minutes, stirring until combined.
• Add fish, carrots and red cabbage. Cover and simmer for 4-5 minutes, or until fish has cooked.
• Serve with fresh coriander leaves.

"Super easy. And would you believe me if I told you that the kids all ate it? Well, they did. Ethan even had seconds, and probably would have had more if there was more left. It was really good. I'm not big on fish, but I liked it. This is such an easy recipe that we could switch the meat and vegetables around however we want, and it would be good." by Colleen Lasko

Once again I'm raiding Colleen's blog and seeing how great I could feel with good natural food. She is going strictly NO SUGAR and NO PROCESSED FOOD. I wish I could be that good, but I have to start somewhere ant that is why I'm creating this blog. To help me compile of what helps me to healthy the way I want to be healthy! 

I got some great deals last night at the store too! strawberries, peas, carrots, grapes, eggs, whole wheat noodles (which I love), Tomato Juice (which only contains tomatoes!), and a bit more. I'm already lactose so I try to stay away from dairy and I hear that it's best anyway. 

 

Of course I can't stay away from yogurt or cheese sticks though... they are a source of protein that gets me through the day! I'm not a huge meat fan, so I'm really excited to try this fish dish that Colleen introduced!