A Grateful Meal

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Umami Bomb Burger

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Umami = Pure Comfort Food

I can’t think of anything more comforting that a big juicy burger on a soft bun, slathered in tangy condiments, on a hot summer day. Many of the flavors that make a burger so darn delicious are thanks to umami flavors. Umami is widely considered the “fifth” taste, the other four being sweet, sour, salt, and bitter. Umami derives its flavor from the naturally occurring amino acid, glutamic acid (or “glutamate”). Glutamic acid occurs naturally in richly flavored foods such as beef, black beans, mushrooms, tomatoes, miso, etc. Since I just listed the majority of the ingredients in this burger; hence, the Umami Bomb Burger.

Umami Bomb Burger

Flavorful and Healthy

Red meat is umami rich, but often gets a bad rap. I like to include all foods in moderation, including red meat. #allfoodsfit – so to “moderate” my consumption of red meat, I went halfsies with the beans and made a half-veggie burger. Black beans are also rich in umami flavor AND rich in fiber. Just 1/2 cup is ~8 grams of fiber – which is 30% of the recommended daily amount. This burger is all about the balance. When paired up with some simple roasted potatoes, I’ve got the traditional burger and fries but in much healthier way.

Mushrooms + Miso = Umami Love

In addition to the red meat and black beans, I added some dried mushrooms. By reconstituting in water for a few minutes, it releases tons of rich flavor. If you’re not a mushroom fan stay with me. It’s more of an extra meat-y taste that the mushrooms give rather than the typical earthy mushroom flavor.

Regular mayo would do you just fine in this burger, but who wants fine? I want out-of-this-world. If you can find miso in your local grocery store, go for it. I go to a local Asian market to buy it. Miso is readily available on Amazon. (As an Amazon Associate I earn from qualifying purchases.) Since making this burger, I’ve found myself mixing miso + mayo together for all sorts of dishes. It’s the new sriracha mayo in my book.

Grill or Sear?

I hear there’s quite a debate on the best way to cook a burger, to sear or to grill? Searing fans argue that it keeps the juices of a burger from running out. Grilling enthusiasts counter that the grill adds that classic smokiness to the patties. Wherever you land on this debate, I would recommend for these burgers you go with a sear method in a screaming hot skillet.  Because of the beans, it may not stand up to the grill grate. Plus, less chance of losing all those umami flavors in the drip pan. It’s liquid gold.

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Umami Bomb Burger
Serves: 6
 
Ingredients
  • 1 oz. dried mushrooms (like porcini)
  • 1 can of black beans
  • 1 tablespoon of seasoning blend (or 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, ½ tsp black pepper)
  • 1 lb of ground beef (>90% lean)
  • 1 egg
  • 1 tablespoon of light colored oil (canola or grapeseed oil)
  • 6 burger buns
  • ½ mayo (light)
  • 1 tablespoon miso
Instructions
  1. Place dried mushrooms in a bowl and cover with boiling water. Allow to sit for about 10 minutes.
  2. Place black beans in food processor and pulse a few times.
  3. Drain dried mushrooms well and add to food processor bowl with the bean mixture. Pulse a few more times until a paste forms, but a few black beans remain intact.
  4. Heat skillet over medium high heat with oil.
  5. Place mushroom/bean mixture in a separate bowl. Add seasoning blend, ground beef, and egg. Mix gently with hands until even distributed.
  6. Form into 6 patties and sear in skillet for 3-5 minutes. Flip and cook for another 3-5 minutes.
  7. Mix mayo and miso together in a bowl.
  8. Serve burgers on buns with miso mayo divided evenly.
  9. Enjoy!

 

Flower Power Spritzer

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Oh yes way, Rosé!

I’ve got my first ever cocktail for you! I am in love with this rosé with this one for three reasons:

1) It’s EASY

2) It’s freaking DELICIOUS

3) It’s PRETTY

Put all three of these together and it’s the holy grail of food and drink. In all seriousness, it’s a really balanced drink that is super refreshing. I recommend getting a brut sparkling rosé. Brut is a fancy French word that means “raw, crude,” and in terms of sparkling wine or champagne degree of sweetness it’s means “dry.” It kind of makes your mouth pucker, but in a refreshing way like lemonade. Combine this with a flowery, syrupy elderflower liqueur like St-Germain, which sweetens up the drink a bit. I garnished up the drink with some edible rose petals (only $1.99 from World Market!!) With all the botanical flowers going on and the bubbles from the sparkling wine, I’m calling this drink my “Flower Power Spritzer.”

It’s a perfect Spring/Summer drink, and would make a great substitute for mimosas at Sunday brunch or Mother’s Day.

Now what are you waiting for? Let the good times roll.


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Flower Power Spritzer
Recipe type: Cocktail
 
Ingredients
  • 4 oz. sparkling rosé (recommend brut)
  • 0.5-1 oz. elderflower liqueur (recommend St-Germain)
  • Edible rose petals for garnish (optional)
Instructions
  1. Pour rosé in a cocktail or wine glass, top with elderflower liqueur, and rose petals (if using). Serve immediately.

 

Homemade Strawberry Shortcakes with Yogurt Whipped Cream

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Hello again!

I’m so excited for today’s recipe – it’s a real hit and turned out even better than I imagined. It’s homemade strawberry shortcakes with yogurt whipped cream. The yogurt cream is sweet with a light tang – absolutely perfect for these shortcakes.

Creamy, Dreamy Yogurt Whipped Cream

I am in LOVE with this stuff. The slight tang in the yogurt is a perfect offset to the sweetness of the strawberries and buttery biscuits. I do think it is very important to pick a high quality, whole milk yogurt with simple ingredients. I used Siggi’s Vanilla 4%, and it was perfect. (Disclosure: I did not receive compensation from Siggi’s for this post.) I did add some extra vanilla extract for a little extra oomph. Dare I say, I think I might like this better than regular whipped cream. It’s just got more flavor. (Another disclosure: I may have licked the bowl clean.)

Give me the honey, honey.

The main sweetener in this dessert is honey. Not because it is any healthier, but because of it’s taste. The taste of honey changes so much from variety to variety that you could have a different taste every time depending on the honey’s flower source or location. I think it will be fun to try a new variety of honey every time I make this dish…and trust me I will be making this again (and again, and again!)

This one goes out to all those Mamas!

It’s the perfect dessert to show those Mamas some love on Mother’s Day! Strawberries are always a hit with my mom, and I would definitely be making it if we were able to get together this weekend. Unfortunately, she lives a weeee bit far away. If you’re reading this, Ma – I’ll make sure it’s a part of our next get together!

BUT, this recipe isn’t just for the Mamas – it’s a keeper as long as those fresh strawberries keep on coming!

Enjoy!


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Strawberry Shortcake
Recipe type: Dessert
Serves: 6 shortcakes
 
Ingredients
  • 6 oz. all-purpose flour, (about 1 ¼ cups)
  • 3.5 oz. whole wheat flour, (about ¾ cup)
  • 3 tsp. baking powder
  • 1 tbsp. granulated sugar
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ¼ cup unsalted butter, cut into small cubes and very cold
  • 1 cup low fat buttermilk, very cold
  • 1 lb. fresh strawberries
  • 1 tbsp. honey
  • ⅓ cup regular whipping cream
  • 1 small container (4-5 oz) high quality thick vanilla yogurt (Recommend Siggi's 4% vanilla)
  • 1 tbsp. vanilla extract
Instructions
  1. Preheat oven 450 degrees F.
  2. Add flours, baking powder, sugar, salt, and baking soda to the bowl of food processor. Pulse until mixed thoroughly.
  3. Add cold cut-up butter cubes to processor and pulse until flour looks like corn meal. Little pockets of butter should be speckled throughout flour mixture.
  4. Add cold buttermilk. Pulse just until dough forms and comes together.
  5. Turn out dough on floured board. With floured hands and a floured rolling pin, roll out dough until about 1 inch thick and then fold the dough over. LIGHTLY roll to 1 inch thickness one more time taking care not to overwork dough.
  6. Cut shortcakes with a cookie cutter or an upside down jar. Place biscuits on baking sheet lined with parchment paper or a silicone baking mat or use a greased cast iron skillet. Bake for about 15 minutes until golden brown.
  7. While biscuits are baking, cut strawberries, place in a bowl, and drizzle with honey. Mix with a spoon until even coated and set aside.
  8. Mix whipping cream, yogurt, and vanilla extract in a separate bowl on high speed with an electric mixer until soft peaks form about 2-3 minutes.
  9. Once shortcakes come out of the oven, split shortcake in a serving dish, top with honeyed strawberries, and yogurt whipped cream. Serve immediately.

 

 

Lemongrass Chicken Meatballs with Cucumber Salad

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Hey, Friends!

Happy Thursday (aka Almost Friday)! Spring decided to finally stick around, so I’m ready for some patio sitting, beer sipping, #weekendvibes all around.

Today I’m sharing a recipe that got me through this winter/spring hybrid of a season. These chicken meatballs are light, refreshing, and exactly what you need to chase all that gloomy weather away.

Mmmm…look at all that ground chicken spiced with tangy ginger, garlic, and lemongrass with creamy coconut-y goodness paired with refreshing pickled cucumbers and carrots – say it with me…yyyyuummmm.

So, I have some tips for y’all:

One thing I hate is wasting both food and money. I have felt terrible in the past buying a special ingredient, only to use half the product and throw the rest out later in the week. BUT, today’s recipe uses two products that help me cut back on my food waste!

First, did you know that coconut milk is now sold in a 5 oz. can? Thank goodness! The 5 oz. can is perfect for this recipe – just enough sauce, but not too much. But, if you are a regular coconut milk user, you can certainly use about a half regular can size for this recipe and use the rest later!

Second, many herbs are sold in paste form packaged in small plastic tubes, which helps prolong their shelf life. Lemongrass is not something that I use all the time, but I love cooking with it every now and then when the mood strikes. This paste, which I picked up from the local grocery store, was perfect for my recipe and bought me extra shelf life time. Bonus: you can also use this cilantro paste if your prone to forgetting about using the rest of the cilantro bunch in the vegetable crisper. (Don’t worry, I’ve been there!)

So back to my #weekendvibes… you will definitely find me noshing this deliciousness on Saturday. Also, this beer may or may not be involved as well.


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Lemongrass Chicken Meatballs with Cucumber Salad
Cuisine: Asian
 
A light and refreshing take on chicken meatballs with Thai-inspired flavors.
Ingredients
  • 1 lb. ground chicken breast
  • 3 scallions, white and green parts chopped, separated
  • 2 tablespoons lemongrass paste
  • 2-3 tablespoons cilantro, chopped
  • 1 tablespoon + ½ teaspoon fish sauce
  • 1 clove garlic, chopped
  • 1 tablespoon fresh ginger, chopped
  • 1 tsp red pepper flake, optional (can use more or less)
  • ½ cup panko breadcrumbs
  • 1 tablespoon light oil (light olive or canola would work)
  • 1 mini (5 oz.) can of coconut milk (about half of a regular size can)
  • 2 large cucumbers, sliced thinly or spiralized
  • 1½ cups of shredded carrots (3 handfuls)
  • 2 tablespoons of rice vinegar
  • 1 half lime, juiced
  • 2 tablespoons honey
  • Salt, to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine ground chicken, white parts of scallions, lemongrass paste, cilantro, 1 tbsp. fish sauce, garlic, ginger, red pepper flake, panko breadcrumbs, and pinch of salt in bowl. Mix together with hands until just combined, but ingredients evenly distributed. Form into meatballs.
  3. Heat oven-safe skillet on medium-high heat and pour in light oil. Sear meatballs on all sides until brown all over.
  4. Pour in coconut milk into pan to deglaze pan. Stir sauce around, scraping up bits off bottom of pan as you stir. Place oven-safe pan of meatballs into oven and bake for 10 min.
  5. Meanwhile, mix together sliced cucumber and shredded carrots in a bowl. In a separate bowl, whisk together rice vinegar, lime juice, honey, ½ tsp fish sauce, and 1-2 pinches of salt. Pour sauce over top of vegetables and mix well. Allow to sit while meatballs finish. Salad can be prepared night before and sit overnight in refrigerator.
  6. Remove meatballs from oven. Serve immediately on top of whole grain rice (optional) with salad. Garnish with green parts of scallions or additional cilantro (optional).

A Recipe for Easy and Impressive (i.e. A Recipe for Roasted Asparagus and Homemade Aioli)

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I am always looking for easy and impressive ways to serve vegetables. While everyone knows their benefit, sadly veggies aren’t everyone’s favorite. This recipe is perfect for those in a veggie rut, not a huge fan of veggies, or just looking for some tasty food. I fall into categories 1 and 3 🙂

Part 1: Roasting

There is something magical when vegetables are roasted. Okay, it’s not magical – there is a scientific reason for the incredible flavor that comes through when vegetables are roasted – but it’s more fun to say it’s magical. The magic happens when the small amount of carbohydrate gets caramelized and produces a sweeter, more complex flavor that can hook the pickiest of eaters. This recipe uses asparagus, which is no exception. The best part about roasting vegetables is how darn easy it is to throw some veg on a sheet pan, splash on some oil, a few dashes of seasoning, pop in the oven, and hover by the oven waiting for the deliciousness yet to come.

Part 2: Homemade Aioli

Paired with a homemade aioli*, roasted vegetables lend a perfect flavor to dip in a creamy dip such as this. Homemade aioli will impress everyone but is one of the easiest and quickest things you could possibly whip up. It’s super versatile too! Swap the lemon for lime and add a bit of chili powder – it would make a great dressing for a Mexican inspired slaw. Or add in a little roasted garlic, and you have yourself the perfect dip for some roasted potatoes.

*The aioli does include raw eggs – which can pose a risk to those with compromised immune systems. If this is a concern for you, pasteurized eggs are a great solution!

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Roasted Asparagus and Homemade Aioli
Recipe type: Vegetable, dip
 
Ingredients
  • 1 bunch of asparagus
  • Salt & pepper, to taste
  • Olive oil, 2 tbsp
  • 1 egg yolk
  • 2 tbsp lemon juice
  • 2 tsp lemon zest
  • 2 tbsp mustard
  • 2 tsp dried dill
  • 1 cup of olive oil
Instructions
  1. Preheat oven broiler. Bend asparagus until the bottom ends snap off. Discard ends.
  2. Spread asparagus over sheet pan, lined with parchment paper. Drizzle with 2 tbsp. olive oil and season with salt and pepper to taste.
  3. Broil asparagus for 10 minutes or until ends are crispy but not burnt.
  4. While asparagus cooks, add the egg yolk, lemon juice, lemon zest, mustard, and dried dill to a food processor bowl and pulse until combined well.
  5. While the food processor is running, very slowly pour olive oil in a steady stream through the food processor chute. If your processor has a chute cap with a small hole, pour the oil into the cap for the slowest and most steady stream of oil.
  6. Keep the processor running until the mixture appears to gel and form a sauce. Stop processor, taste, and season with salt and pepper if needed.
  7. Remove asparagus from oven and serve with aioli for dipping.
  8. Aioli will keep in fridge for up to 1 week.

Enjoy!