Thought I would post pictures of my little garden. However, it doesn’t seem little when I’m weeding it.
What I have planted from left to right in the center photo:
Forgot to mention that the squash plants I am growing are in tomato cages and they seem to love it. The little plant in the foreground is where a different squash plant died and I had to replace with a new plant. Good luck catching up little guy.
I decided recently that I wanted to gather a group of recipes to cook healthier foods for our family. Yes purchasing pre-packaged food is easier and really does save tons of time, but eating better and gaining amazing flavor make it worth it. Check out this first recipe we tried. It was simply melt in your mouth.
Portobello Buffalo Burgers with Celery Apple Slaw
For burgers:
- 1 medium onion, chopped
- 10 ounces portobello mushrooms, trimmed and quartered
- 2 tablespoons plus 2 teaspoons olive oil, divided
- 1 pound ground buffalo
For slaw:
- 2 celery ribs
- 1/2 Granny Smith apple, cored (left unpeeled)
- 1 tablespoons mayonnaise
- 1 1/2 teaspoons cider vinegar
- 1 teaspoon olive oil
- 1 teaspoon whole-grain mustard
- Rounded 1/4 teaspoon sugar
Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne blade
Accompaniment: 4 hamburger buns or kaiser rolls, split and toasted
Cook vegetables for burgers: Pulse onion and mushrooms in a food processor until finely chopped. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add mushroom mixture, 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes.
Meanwhile, make slaw: Cut celery and apple into 2-inch-long thin julienne with slicer.
Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors.Finish and cook burgers: Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties.
Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare.
Serve burgers, topped with slaw, on buns.
Gourmet
October 2009
From Gourmet Today cookbook
Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/355416?mbid=ipapp
