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Low Iodine Diet Recipes - Thyroid Cancer Canada

Low Iodine Diet Recipes - Thyroid Cancer Canada

36Portobello

36Portobello BurgersVinaigrette3 tbsp vinegar (balsamic, or red wine, or other of your choice)10 tbsp olive oil (or another oil)1 tbsp fresh herb (or 1 tsp dry) (e.g. rosemary, basil, chives etc)Burgers4 crusty LID rolls4 portobello mushrooms (burger size)toppings for your burger (sliced tomato, lettuce, onions etc)ProcedureVinaigrette:1 Combine the ingredients. Let sit on the counter for half an hour for the flavours to blend.Burgers1 Brush off mushrooms to clean. If the gills are really black, use a teaspoon to scrape them out. If light brown & not mushy, just leave them in.2 Brush mushrooms on both sides with vinaigrette. Sprinkle with pepper if you wish.3 FOR GRILL: Place mushrooms, dark gill side down. Close grill or cover mushrooms with small metal roasting pan; cook until mushrooms begin tosoften, brushing with vinaigrette once, about 5 minutes. Turn mushrooms over. Cover; grill until tender when pierced with knife, about 5 minuteslonger.4 FOR OVEN: Preheat oven to 400 F. Use a roasting pan with a lid. Oil the bottom of the roasting pan. Put in mushrooms, dark gill side down and bakeapproximately 5 minutes, basting once with vinaigrette. Turn the mushrooms over & bake approximately another 5 minutes longer.5 Cut the rolls in half. Brush cut sides of rolls with vinaigrette. Place rolls on grill or in over, cut side down. Grill until lightly toasted, about 1 minute.Transfer to plates & assemble burgers with toppings.Servings: 4

37Turkey And Watercress Club Sandwich1 tbsp olive oil2 tbsp fresh lemon juice3/4 tsp freshly ground black pepper1 garlic clove, minced3/4 lb turkey cutlets (each about 1/3 inch thick)¼ cup olive oil3/4 cup watercress leaves plus about 1 cuptender sprigs12 1/2-inch slices of LID bread, toastedlightly3 roma tomatoes, slicedProcedure1 In a shallow dish whisk oil and 1 tablespoon of lemon juice with pepper and garlic and add turkey. Marinate turkey, turning once, 30 minutes. Discard marinade. Heat awell-seasoned ridged grill pan over moderately high heat until hot and grill turkey 3 minutes on each side, or until just cooked through. Cool turkey on a cutting boardand cut into 4 portions.2 In a small food processor or blender puree watercress leaves and olive oil until smooth and blend in remaining tablespoon lemon juice and optional non-iodized salt andpepper to taste.3 Spread watercress mixture on 8 toast slices and top 4 with turkey and non-iodized salt and pepper to taste. Top turkey with 4 remaining watercress-spread toasts, coveredsides up, and top each portion with tomatoes, and watercress sprigs. Top with remaining toasts.Servings: 4

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