Dukan Diet

 

 This is a dump and go recipe---no chopping required! You do have to get the stems out of the mushrooms, but you easily can do that on a little plastic plate or paper towel. Theres no need to dirty up a cutting board.

4 large portobello (bella) mushrooms, stems removed

1/4 cup prepared Italian salad dressing (you can use your own favorite blend)

1 (7-ounce) jar roasted red peppers

buns, rolls, or toasted bread for serving. The bread pictured is Udis gluten free whole grain sandwich bread.

Use a 4-quart slow cooker. Wash the mushrooms, and remove and discard the stems (compost them. for some reason guinea pigs dont like mushrooms, and theyll just sit in there forever and rot.)

Put the mushrooms into your pot, and add the entire jar of roasted peppers and the salad dressing. Cover and cook on low for 4 to 5 hours, or on high for about2. Serve with a slotted spoon onto your favorite sandwich bread item (sandwich bread item? why did I type that? it makes no sense.)

The tangy flavor from the salad dressing and the peppers complemented the thick meaty texture of the mushrooms really well. I thoroughly enjoyed this sandwich, although I was probably the only one who would look forward to having it again. Its a little girly. And the mushrooms are a bit slimy.

~~Ive been having some feedburner issues and I dont think the email feed has been updating properly. I think its all fixed now, thanks to the wonderful Jennette. If youve missed the past few days, here they are:

Traditional Minestrone Soup

Cinnamon Sugared Almonds

Spinach Bisque

Apricot Barbecue Wings

Irish Cream Coffee

and a smoky pulled pork recipe!

and! who is watching the finale of the finale of the Real Housewives of DC? anyone? Any predictions? Ive started a chat over on the forums. :-)

I really should make more Irish Cream Coffee for this...

I am such a dork that I didnt realize that yesterday was the Super Bowl until Saturday afternoon. I knew it was coming, but in my head I thought there were still a few weeks to go. Because of this, I didnt plan any Super Bowl food---

in fact, on Friday when I woke up feeling kind of sluggish and Im-coming-down-with-a-cold like, I decided that I was going to eat raw for the next three days. And when I watched my DVRd Oprah, and it was on "going vegan" for a week, it seemed like A SIGN that I should really do it. 

So I plopped the baby in the stroller and we walked to the local produce market and bought pretty much everything in sight (at least we must have, according to my receipt. DUDE. eating that way costs bank.) Anyway. I came home and made a delightful smoothie of pear, mango, clementine oranges, apple, banana, and kale (and then a bit of water to get it to smoothie-cize). It was actually pretty good.

and I was all geared up to eat/drink nothing but this concoction for the next three days.

You see where Im going with all this.... right?

yeah. I lasted until about 1/4 through the game and then succumbed to Adams "Super Nachos" (essentially a few chips loaded with 8 million pounds of cheese, guacamole, and sour cream).

oh well.

I dont really have a segue from that story to this recipe. The first time I heard of Loose Meat Sandwiches was on the Roseanne television show back in the 90s. I forgot all about them until our family friend, Harvey, asked if I had ever made them in the crockpot. When I said I hadnt he told me that theyd work great.

Harvey was right!

1 pound extra lean ground beef or turkey (the lean is more imp. than the type)

1 onion, finely diced

1 teaspoon kosher salt

1 tablespoon garlic powder

1 tablespoon sugar

1 tablespoon prepared mustard

1 tablespoon apple cider vinegar

2 cups beef broth

8 hamburger buns (I used gluten free bread, toasted)

traditional hamburger fixens (pickles, tomatoes, lettuce, mustard, etc)

Use a 6-quart slow cooker. Crumble in the ground meat (it needs to be thawed, or itll cook in a big clump). Add onion, sugar, spices, mustard, and vinegar. Pour in the beef broth. Mix well until everything is fully incorporated---you may want to use your hands. Cook on low for 8 to 10 hours. Stir well before serving by scooping with a slotted spoons onto hamburger buns. Top with your desired fixings.

The meat is juicy and tender with a slight tang from the pickle and mustard. It doesnt taste salty as much as savory---which I was worried about. Ive had hamburger-with-gravy sandwiches before and didnt really care for them, but this is not that. The kids loved their dinner, and Adam ate 1 1/2 sandwiches. I served the leftover meat over mashed potatoes with frozen peas the next night.

Thank you for picking out a winner, Harvey!

2008 flashback:

February 1: Banana Bread

February 2: Foil-packet tilapia

February 3: Jambalaya

February 4: BBQ Beef Ribs

February 5: Roasted Vegetables

Ive got episode 3 of Real Moms Making Real Money (at home, in their pajamas) And How You Can, Too! (gee, steph, nothing like a salacious title...) with Mir Kamin of WouldaCouldaShoulda and WantNot up on stephanieodea.com. Grab a cup of coffee and check it out.