spicy diet OR asian beef lettuce wraps

I've been doing this wild diet.

Lots of fresh veggies and fruit- which I usually love.  But I can only handle salads for lunch every day for a limited amount of time before I get bored.  I am used to making the grain the star of the show at dinner- but since I'm abstaining for a season- it's hard for me to make veggies full of that same flavor.  Truthfully, speed and ease is also an issue.  I like to be able to make dinner in about 30-45 minutes...sometimes to really inject some oomph into veg it takes a bit longer.  The food I've been making is yummy, but has not had as much flavor as I am wishing for. 
I've added fresh herbs. 
Lots of citrus. 
Tried eating raw.  Or with a reduced sauce.
But nothing seems to quench that burst of flavor I've been wanting. 

Then I found this recipe and decided to try it for dinner one night.  The heat, the spice, the crunch.  Everything came together perfectly.  Kismet.  My tastebuds were screaming for more!  I made another batch and secreted it into the back of the fridge to save exclusively for my lunches for the next few days.  Selfish?  Maybe- but also necessary. 

This wonderful recipe taught me the value of chili garlic paste and how a little spice can actually make "diet food" super delicious.

ASIAN BEEF LETTUCE WRAPS
from The Comfort of Cooking

Yield: Serves 4 (3 wraps each)

Ingredients:

12 leaves lettuce (iceberg, romaine, Boston or green leaf)
1 tablespoon vegetable oil
1 red bell pepper, seeded and diced
1 yellow onion, diced
1 lb. ground beef
1/4 tsp. each salt and pepper
2 garlic cloves, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
1-2 Tbsp. chili sauce *
1 teaspoon ground ginger
1 tablespoon rice wine vinegar
4 green onions, chopped

Directions:

Gently rinse lettuce leaves and pat dry, careful not to tear them. Set aside.
In a large nonstick skillet, heat oil over high heat. Add bell pepper and onion, cook 3 minutes. Add ground beef and cook 5 minutes, breaking up with a wooden spoon. Drain grease and return pan to stovetop; reduce heat to medium. Season with salt and pepper. Stir in garlic, soy sauce, hoisin and chili sauces, ginger, rice vinegar and honey. Cook until sauce has thickened, 3-4 minutes. Stir in green onions.
Spoon meat mixture into a medium bowl and place on a large serving platter. Arrange lettuce leaves around the bowl and serve.
Enjoy!

* This is a thick red paste with medium-high spice, made from red chilies, vinegar and salt. It can be found in the Asian or ethnic sections of most grocery stores.  One tablespoon was about my heat limit!

Lyv's favorite OR the Best Burger Buns

My daughter Lyv adores hamburgers. 
She loves a heathly dose of mustard atop her bun, covered with a juicy burger, lettuce, tomatoes, a slice of real cheese and a big slice of pickle.  What can I say- mom and dad have taught her well. She'll order a hamburger just about anywhere we go.  And during the summer, it's our most requested dinner.  Oh, sometimes we'll change up the toppings and add garlic, carmelized onions or bbq sauce.  But a big, classic burger is everyone's favorite.

Nothing is worse than a flimsy bun that falls apart when you take the first bite of that juicy burger.  No!  We want something substantial that will hold up and even, gasp, impart some flavor to the party!  These are my favorite buns.  They are a snap to put together, very flavorful and even freeze well.  I make these into hot dog buns as well.

Best Burger Buns
from King Arthur Flour

• 3/4 to 1 cup lukewarm water
• 2 tablespoons butter
• 1 large egg
• 3 1/2 cups flour
• 1/4 cup sugar
• 1 1/4 teaspoons salt
• 1 tablespoon instant yeast
• *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

• 3 tablespoons melted butter

Directions

1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

2) Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.

3) Gently deflate the dough, and divide it into 8-10 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.

4) Brush the buns with about half of the melted butter.

5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.

6) Cool the buns on a rack.