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1 portobella mushroom cap, roughly chopped
3oz shiitake mushrooms, stems removed, caps roughly chopped
1 large shallot, roughly chopped
1 pound very lean ground beef
4 slices of your favorite cheese
4 Par-baked mini sub rolls
1 ripe avocado
1) Place the mushrooms and shallot into a food processor and work until very fine. Sauté in the olive oil, over medium heat until mushroom mixture is soft, about 5 minutes. Allow to cool to room, temp.
2) Mix together mushroom mixture and ground beef-- it will be loose. Cover and place into the fridge to firm up for at least 1 hour, but up to over night. Make 4 patties, sprinkle with sea salt and grill (adding cheese at the end of grilling, just to melt). Bake off the rolls and slice the avocado.
Serve on warm, crunchy rolls with slices of avocado and Romaine (and maybe a bit of mayo and Sriracha)
No one will ever know that these brownies are lower in fat and calories and higher in fiber than regular brownies. They are super-moist with a decadent chocolate flavor.
1 cup oat flour
½ cup good quality, unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon instant decaf coffee
¾ cup mashed, baked sweet potato (one potato)
½ cup unsweetened applesauce (one snack cup)
2 large eggs
¾ cup Turbinado (raw) sugar
1 and ½ teaspoons vanilla extract
Preheat oven to 350F. Spray an 8X8 baking pan with non-stick spray.
Mix the dry ingredients together and set aside. In a separate large bowl, mix together wet ingredients, whisking until smooth.
Add the dry into the wet ingredients and stir just to incorporate, do not over-mix.
Scoop batter into the prepared baking pan and bake for 25 minutes, until a toothpick inserted into the center of the brownies comes out clean.
Allow to cool completely in the pan before cutting into 16, 2 X 2” squares.
Creamy Asparagus Pasta
This one became a favorite as soon as I developed it. It is such a delicate, lovely pasta sauce for spring. It needs no embellishment; I was tempted to try it with smoked salmon once and ham once, but the sauce is too subtle for these additions and gets lost. Enjoy as is!
2 and ½ cups chicken stock (or veg stock)
1 kg (2.2 pounds) asparagus, woody ends trimmed and discarded, the rest cut into 1 inch pieces—saving the tips aside and slicing them in half lengthwise
1 medium shallot, minced
Zest of 1 lemon
1 tablespoon cornstarch
¼ cup cold water
3 tablespoons cream cheese
1 tablespoon butter
1) Bring chicken or vegetable stock to a boil, add minced shallot and reduce heat.
2) Add the asparagus pieces (not the tips) and bring just to a strong simmer. Simmer for 8 minutes until quite tender but still green.
3) Remove asparagus from stock with a slotted spoon and set aside in a bowl. Bring stock back to a boil, add tips and simmer for 6 minutes until just tender. Remove with a slotted spoon and set aside.
4) Measure stock in pot—it needs to equal 2 and ½ cups—add water to bring back up to 2 and ½ cups. Bring back to a simmer.
5) Shake cornstarch in a jar with ¼ cup cold water and add mixture to simmering stock. Whisk until simmering and thickened. Add lemon zest.
6) Remove from the heat and immediately whisk in cream cheese and butter—whisk well to incorporate.
7) Add in asparagus pieces (not tips) and purée with an immersion blender until smooth.
8) Adjust seasoning, it may need salt, and add in the asparagus tips.
Serve over hot pasta and toss with Parmesan cheese and freshly cracked black pepper.