Hamburgers

I made homemade hamburgers for the first time yesterday. Yum! That was a yummy, easy meal. There are directions in Nourishing Traditions, here's what I did:

1 lb ground buffalo

1/4 c. finely chopped onion

1 clove of garlic, minced

a drizzle of molasses

a pinch of cloves

a dash of raw vinegar

salt and pepper to taste 

Moosh them all together and pat into patties.  Heat a large skillet on the stove to about medium and cook for about 5 minutes on each side or until the patties are cooked medium rare.  Use whole grain buns or sprouted buns.  I used gluten-free buns I found Vitamin Cottage called Outside the Breadbox just to see what they tasted like.  I don't really know Sally Fallon's take on brown rice flour based breads, I was just curious how it tasted.  It was pretty good.  You can use the Nourishing Traditions recipes for mayo, mustard and ketchup.  Throw on some raw cheese and a slice of tomato, delicious!  Makes about 5 mini burgers.

Steamed Fish with Tomato Vinaigrette

This is probably our favorite fish recipe, we serve it with the rice recipe in Nourishing Traditions where the rice is cooked for a long period of time in chicken stock.  Yummy!

1 TBS Dijon mustard
1/3 c extra virgin olive oil
2 TBS finely chopped scallions (or onion)
2 TBS freshly chopped coriander (or 1 TBS ground)
Pinch red hot pepper flakes (optional)
3 TBS raw rice vinegar or apple cider vinegar
½ c diced and peeled tomatoes
2 TBS grated ginger
1 TBS raw soy sauce
salt and pepper to taste
4 fish fillets (about 6 oz)(red snapper, sea bass or salmon)
4 sprigs fresh thyme or 1 tsp dried

Put the mustard and vinegar into a mixing bowl, add the oil, whisking in vigorously. Stir in remaining ingredients except the thyme and fish. Keep the sauce at room temp. Pour water into a steamer. Place the fillets on the steamer rack.  Do not preheat the water.  Sprinkle with salt & pepper to taste. Place 1 sprig of fresh thyme on each fillet and cover the steamer and turn on the heat. When the water begins to boil, steam for about 4 minutes. Do not overcook. Remove the thyme sprigs. Serve immediately with sauce spooned over the fillets.