Summer-time Burger

I use portabella mushrooms (also known as Agarics bisporus) instead of hamburger buns when having a burger. I will warn you that they are messy! But at twenty-two calories per hundred grams and no fat I can deal with the mess. And I don't feel as guilty as I should that there is bacon and cheddar cheese hiding in the middle of that burger. Shhh, our secret.  

To add to the mess factor I dress one side of the "bun" with dijon mustard and the other with snap pea coconut chutney. Oh my! That chutney is so de-lish, I could eat it by the spoonful. The chutney is thanks to KarenFood. You might know her as a regular visitor on CBC Radio with Terry McLeod on the weekends. But I digress, if you're in the Winnipeg area you just might be lucky enough to pick up some Snap Pea and Coconut Chutney at the Hydro Building's downtown Farmers Market on Thursdays.

Good Eats!

Coconut Chicken Fingers and Asian Coleslaw

The recipe for the Coconut Chicken Fingers was inspired by the "Caribbean Chicken" recipe found in The Uncommon Gourmet's All-Occasion Cookbook. I just tweaked the recipe to make it gluten-free and changed the cooking method.  

Chicken tenders

Coconut flour

Sea Salt

Freshly Cracked Black Pepper

Egg

Young dried coconut (this is a gluten-free product available at Costco)

Butter

Dip chicken in seasoned flour, then egg and then chopped young coconut. Chill for about 30 minutes before cooking.  

Bake in 350 degree (F) oven for about thirty-five minutes.

The coleslaw was modified from the "Nat's King Coleslaw" recipe in The Looneyspoons Collection. I just changed a couple of items according to what I had at home and ingredients that I needed to substitute for gluten-free versions.

Sliced red cabbage

Thinly sliced red peppers

2 small grated apples

Grated ginger

Maple syrup

Sesame seed oil

Gluten-free Soya sauce

Rice vinegar