Bison Burgers

An All [Paleo] American Dinner
-in honor of the beautiful 68 degree weather the Washington, DC area saw today.


On my way home from the office today all I could think about was sitting on the patio with a gluten free beer and a nice juicy burger.   Unfortunately the suburbs of Arlington VA don't allow for grills and I'm not drinking at the moment.  The next best thing was to open the balcony door, all the windows in the apartment, bust out the grill pan and go to town with what ever I could find in my refrigerator. Having been mildly set back by a bad second degree burn this past week or so, I was beyond ecstatic to get back into the kitchen.  On tonight's menu:  Bison Burgers with Caramelized Onions, Deviled Eggs, Sweet Potato Steak Fries & Grilled green and red Endive.  

Let's Start with the Bison Burgers:


Bison Burger Ingredients:
1lb Ground Bison
1 Egg
1/4 Sweet Yellow Onion (chopped)
1T Horseradish 
1T Garlic
1t Italian Seasoning (I just throw this in without measuring)
1t Chipotle Chili Pepper
1T Spicy Brown Mustard
1/8 - 1/4 C of Almond Meal
Salt & Pepper to taste


*Note:  I am horrible at measuring.  I like to just throw things in a bowl and go with it.  I guestimated here.  You really can't go wrong if you follow these estimates.

 Mix thoroughly with your hands and form into 4 quarter pound patties.

Preheat your grill pan (regular frying pan will work as well) and spray with olive oil spray.


Grill a 3 minutes or so each side until desired temperature. I prefer my burgers medium.  After I was done grilling the burgers up; I sliced 2 endives in half and threw them on the grill pan drizzled in a little Wegmans basting oil.  

Place over a bed of spinach with some tomatoes and cook up some sweet potato steak fries, grill endive and paleo deviled eggs.  


Happy Eating!

Devil Eggs with Paleo Mayo

Deviled Eggs

• 1 Egg
• 1 egg yolk
• 1 t Dijion Mustard
• 2t Fresh squeezed lemon juice
• 1/4 C Olive Oil (avoid extra virgin if you don't want a potent extra virgin flavor)
• 3/4 C Avocado Oil 
• 1t cayenne pepper
• salt & pepper to taste

In a blender or small food processor, blend egg, mustard, lemon juice, salt and peppers for 3 to 5 seconds.  Put blender on low setting and slowly drizzle in the olive oil and then slowly add in the avocado oil.  Put into a canning jar.  The mayo should be used within a week.

Onto the Deviled Eggs!

Slice 2 hard boiled eggs and put the yolks in a bowl.  Add about 2Tbsp of the mayo (give or take some) to the yolks, add about 1 tsp of spicy brown mustard and some paprika, salt and pepper to taste.  Smash it all together and refill egg white cups.  

Sprinkle with additional paprika for added presentation and your done!

Coconut Dill Butternut Squash "Risotto" - 1st post!

Coconut Dill Butternut Squash "Risotto"

Serving size: 2/3C

Serves: 6

WW pts: 5

Per Serving:  191 Calories, 12g Fat, 20g Carbs, 5g Fiber, 4g Protein.

Ingredients:

2C - Butternut Squash - Small cubes

2 Cloves Garlic - finely chopped

1/2C Sweet yellow onion

1/3C Fresh Shiitake Mushroom

1T Olive Oil

1 Head Cauliflower - riced

1 Can Organic Coconut Milk (whole fat)

1T Dill (add extra to taste)

2t Thyme

2t Sage

1t Sea Salt (optional)

1t Pepper

Instructions:

In a large braising pan or dutch over,  saute garlic, onions for about 5 minutes; add butternut squash.  Add about a 1/4C water and cover to blanch the butternut squash.  

While that is cooking rise a head of cauliflower and chop into chunks.  Using the grating plate on a food processor, rice the head of cauliflower.  Once the butternut squash is fork tender, add all the riced cauliflower.  Add seasonings and saute for about 6-8 minutes, until cauliflower is blanched.  Add entire can of organic coconut milk.  Bring to a boil, then turn down the heat and let simmer 8 minutes, stirring frequently.  Serve in a bowl.

Alternative additions:

I added 4oz. of pan seared salmon that I seasoned with olive oil spray, sage, thyme, dill, salt and pepper.

Leftovers for Breakfast:

Heat up a serving and add a poached or over-easy egg to the top.