Portabella Burgers

Portabella mushrooms can make good substitutes for hamburger buns. Here is a simple hamburger meal Rochelle and I whipped up in our cabin on our recent honeymoon. We just used one mushroom for the bottom "bun", but you could use two if you'd like it to look a bit more traditional.

Time: 20-25 minutes

• 3 portabella mushrooms
• 1 lb ground buffalo (or beef, turkey, etc.)
• 6 slices tomato
• lettuce
• 1/4 C chopped onion
• 2-3 cloves chopped garlic
• 1 Tbsp olive oil

Put the ground meat into a bowl, add the onion, garlic, pepper, and any other spices that you wish. Mix well, then form into three patties. Place the olive oil in a skillet, cook the patties, flipping often, until done to your liking. I like to flip the meat often to prevent any excessive browning, and serve it done rare. Set the burgers aside when done, covering with a plate so that they stay warm.

While the burgers are cooking, prepare the "buns" and any vegetables that you wish to top the burgers with. You'll want to cut the stems out of the mushrooms first, but you can save them to use in a different meal if you wish. We just had tomato and lettuce on hand to top these burgers with, but you can garnish your burgers any way you like.

Place the mushrooms into the skillet that you used to cook the burgers, cooking for around 2-3 minutes per side in the juices from the meat. Plate the mushrooms then add the meat and condiments of your choosing. A bit of steamed broccoli rounded out this particular meal.

Zone info: 3 servings at 6 protein blocks, 4 fat blocks (this will vary with your selection of meat), carbs are negligible.




Calamari Rings

These are versatile, tasty, and quick. I usually use the calamari rings from Trader Joe's. This recipe uses one bag. The seasonings here are just a suggestion, you can alter it a bit based on what you have on hand.

Time: 8 minutes

• 1 lb calamari rings
• 3 Tbsp minced shallots
• 2 Tbsp minced ginger
• 2 Tbsp olive oil
• pepper

Place the thawed rings into a pot of boiling water, cook for 2-3 minutes. Mince the shallots and ginger while the rings are cooking. Pour the water and calamari thru a strainer, set aside the strained rings for a moment.

In a skillet, saute the shallots and ginger in the olive oil for 2-3 minutes, then add the calamari rings and pepper and continue to cook for around one minute more. Be careful not to overcook the calamari rings!

Zone info: 2 servings at 5 protein blocks, ~ 9 fat blocks


Tapenade

In last month's issue, I wrote a simple recipe using tapenade, a rich olive based spread. I have since experimented and come up with a simple, quick, homemade version. This allows you to avoid the canola oil that all pre-made versions seem to come with.

Time: 10 minutes

• 6 oz black olives (1 can)
• 1/2 C pimento stuffed green olives
• 2 Tbsp capers
• 1/2 tsp red wine vinegar
• 1/2 tsp fennel seed
• 1/4 tsp mustard powder
• 2 Tbsp olive oil

Place all of the ingredients except the olive oil into a food processor. Chop finely, but not excessively. Place the tapenade into a jar, add the olive oil, and mix. Store in the fridge, then enjoy on eggs, veggies, stir frys, and more.

Zone info: Whole recipe yields - 38 fat blocks (57 grams), 1 carb block.