All posts tagged Lettuce

Shrimp Salad

by Alane Unger on September 3, 2011 in Food with No comments
ShrimpSalad

What I used:

  • 1 lb shrimp
  • 12 sugar plumb grape tomatoes
  • 2 carrots
  • 1 cup baby herb lettuce
  • 2 tbl canola oil
  • pink himalayan salt to taste

I cooked my shrimp with the tails still on. Feel free to take the tails off first if you so desire.

Cook the shrimp in a pan with the lid on, on low-medium heat with canola oil until pink and no longer translucent. You will need to stir them up in a few minutes to get both sides done.

Slice up tomatoes, peel strips of carrots with vegetable peeler, and arrange on a plate with lettuce.

Once the shrimp are pink, lay them out with the salad ingredients, salt, and enjoy!

Feel free to experiment with this one! Want to throw some olives in there? Go for it! Avocado? Great! There are a lot of things I am currently unable to eat that would be divine on this salad.

This is great as a main course, side dish, or appetizer for a party. Customize it to your liking.

Amazing Burger

by Alane Unger on May 25, 2011 in Food with No comments
burger

I love burgers. What can I say. A good burger is so satisfying.

A major problem I was having with burgers was that I just didn’t feel they were tasty enough. All of the things I used to think made burgers great, I could no longer tolerate. Onions, garlic, homemade mayo, avocado, cheese….come on people! With a little ingenuity and experimentation, I found a way to make a burger that is Alane-friendly and has big taste. One secret: sauteed bell pepper. I’m telling you, sauteed and blackened bell pepper are just as flavorful as sauteed onions on a burger—but without the bad breath afterward.

Start out with my Stand Alone Bun recipe. Get those into the oven and start preparing the rest of the goodies.

To make 4 Amazing Burgers you will need:

  • 3 Large Green Bell Peppers
  • 3 Large Tomatoes
  • Lettuce
  • 1½ lbs Ground Beef
  • High Heat Oil—I use Canola
  • Ingredients for my Bun Recipe

Slice the peppers up thinly, and then saute them on low so that they turn from that bright green to a more subdued color. I use a couple tablespoons of high-heat oil, such as canola.

You have to have fresh, high quality beef for the hamburger patties. If it’s frozen first it just won’t have the same flavor. Don’t handle the meat too much before it’s cooked. You want it to be in basically the same form it was after it was ground. If you press it too much it won’t come out as juicy and tender. Sometimes I even leave mine as the square it comes in, cutting it into four patties so I don’t over manipulate it.

Once you have the hamburger going (on the grill, on the stove, however you like), be sure to stir the bell peppers.

Slice up your tomato and get the lettuce ready. Any other add-ons can be done now as well. Be sure to check the patties and flip them when they are half-way done.

Once the peppers have completely softened, turn the heat up and let them blacken for a few minutes. Keep a watchful eye on them and stir frequently so they don’t totally burn and get stuck to the pan. We want them blackened, not smoking up the house!

Assemble the burger to your liking! I like to add a drizzle of oil to my Stand Alone Bun after it’s been toasted.