Tonight was Dave's choice. Last night I got my chicken and Frank's so tonight we had lamb.
The menu: lamb burgers with feta, caramelized onions and roasted red peppers. Of course paired with sweet potato fries with rosemary and my favorite kale. And a bit of minted garlic yogurt to go with it all.
You'll notice that we don't do any buns with our burgers. We're always trying to find new ways to indulge ourselves while also minding our health, and we've decided that wheat just isn't worth it. Both of us read Wheat Belly before meeting, and we've worked pretty hard to remove most wheat from our diet. Of course we have slip ups, but we never make wheat products at home.
It can be strange to get used to, but it really does make a difference. It's amazing how much I used to crave wheat products: cupcakes, bread, cookies, you name it. I used to feel sleepy and bloated after eating pizza or the like. But not anymore! It takes a couple of weeks to really get it out of your system, but we promise it's worth it. You may even learn to enjoy the burgers without the bun (because really...do you want to dry up that lamb flavor with a bunch of bread???)
There's a hefty list of ingredients, so here we go!
Burgers:
1 lb 85/15 ground lamb
1 tub reduced fat feta cheese crumbles
Cumin
Coriander
Mint
Thyme
Harissa (Dave makes his own, but you can definitely get some at your local Whole Foods)
1 large white onion
1 red pepper
All of the spices in the lamb burgers are to taste. Mix in a bit of feta to keep them moist, but reserve some because you're gonna top the burgers with it later.
We made 1/4 lb patties, and threw them on a searing hot grill pan until they hit about 135 degrees. Once you flip the burgers, throw a little feta on them so it gets sorta melty (yum!)
We re-purposed some cooked onions from taco night, but you can just as easily caramelize some yourself. At the same time you are cooking down the onions, julienne the red pepper and throw it under a broiler for about 10 minutes to get a good char going. You can then turn down the broil to bake to soften them up before serving.
Once everything was done, we layered: red peppers, burger, feta, caramelized onions.
Sweet Potato Fries:
1/2 lb sweet potatoes, peeled and julienned
Rosemary
Coconut oil
Heat your oven to 400 degrees. Line a cookie sheet with aluminum foil and throw on the sweet potatoes and sprinkle with rosemary. Bake them for 15 minutes. When you pull them out to toss on the coconut oil to keep them from sticking to the sheet. (You need to bake them a bit first because the heat wil help to melt the coconut oil which is solid at room temperature.) Bake for another 10 minutes and you're set!
Minted Yogurt
Dave made this in the morning to let it sit properly and absorb all of the flavor of the garlic and mint.
1 tub greek yogurt (we prefer Fage)
1 head roasted garlic
7 sprigs fresh mint
Mix it all together and leave in the fridge! We used it as a sauce for dinner, but it's good enough to eat on its own.
The kale we made tonight was a variant of this, without currants or onions. Our opinion? Not bad, but it really was missing that element of sweet. Stick with the Bon Appetit recipe.
Dinner was pretty good, and accompanied by something we picked up on Friday: a chocolate stout! Definitely rich, but paired pretty well with our (moderately) heavy dinner.
And for dessert? Skinny Cow Snickerdoodle ice cream sandwiches! (They're addictive, but at 150 calories a pop, we don't have to feel bad about have one...or two.)
The menu: lamb burgers with feta, caramelized onions and roasted red peppers. Of course paired with sweet potato fries with rosemary and my favorite kale. And a bit of minted garlic yogurt to go with it all.
You'll notice that we don't do any buns with our burgers. We're always trying to find new ways to indulge ourselves while also minding our health, and we've decided that wheat just isn't worth it. Both of us read Wheat Belly before meeting, and we've worked pretty hard to remove most wheat from our diet. Of course we have slip ups, but we never make wheat products at home.
It can be strange to get used to, but it really does make a difference. It's amazing how much I used to crave wheat products: cupcakes, bread, cookies, you name it. I used to feel sleepy and bloated after eating pizza or the like. But not anymore! It takes a couple of weeks to really get it out of your system, but we promise it's worth it. You may even learn to enjoy the burgers without the bun (because really...do you want to dry up that lamb flavor with a bunch of bread???)
There's a hefty list of ingredients, so here we go!
Burgers:
1 lb 85/15 ground lamb
1 tub reduced fat feta cheese crumbles
Cumin
Coriander
Mint
Thyme
Harissa (Dave makes his own, but you can definitely get some at your local Whole Foods)
1 large white onion
1 red pepper
All of the spices in the lamb burgers are to taste. Mix in a bit of feta to keep them moist, but reserve some because you're gonna top the burgers with it later.
We made 1/4 lb patties, and threw them on a searing hot grill pan until they hit about 135 degrees. Once you flip the burgers, throw a little feta on them so it gets sorta melty (yum!)
We re-purposed some cooked onions from taco night, but you can just as easily caramelize some yourself. At the same time you are cooking down the onions, julienne the red pepper and throw it under a broiler for about 10 minutes to get a good char going. You can then turn down the broil to bake to soften them up before serving.
Once everything was done, we layered: red peppers, burger, feta, caramelized onions.
Sweet Potato Fries:
1/2 lb sweet potatoes, peeled and julienned
Rosemary
Coconut oil
Heat your oven to 400 degrees. Line a cookie sheet with aluminum foil and throw on the sweet potatoes and sprinkle with rosemary. Bake them for 15 minutes. When you pull them out to toss on the coconut oil to keep them from sticking to the sheet. (You need to bake them a bit first because the heat wil help to melt the coconut oil which is solid at room temperature.) Bake for another 10 minutes and you're set!
Minted Yogurt
Dave made this in the morning to let it sit properly and absorb all of the flavor of the garlic and mint.
1 tub greek yogurt (we prefer Fage)
1 head roasted garlic
7 sprigs fresh mint
Mix it all together and leave in the fridge! We used it as a sauce for dinner, but it's good enough to eat on its own.
The kale we made tonight was a variant of this, without currants or onions. Our opinion? Not bad, but it really was missing that element of sweet. Stick with the Bon Appetit recipe.
Dinner was pretty good, and accompanied by something we picked up on Friday: a chocolate stout! Definitely rich, but paired pretty well with our (moderately) heavy dinner.
And for dessert? Skinny Cow Snickerdoodle ice cream sandwiches! (They're addictive, but at 150 calories a pop, we don't have to feel bad about have one...or two.)
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