My girlfriend and I stole the idea for this recipe after having grilled pineapple at a Brazilian BBQ place in Niagara Falls. This is possibly one of the simplest and tastiest recipes I've ever made, but it's impressive enough to serve to any guests you might have coming over. The flavour in the pineapple really comes out when you grill it. It can easily be eaten on it's own (and I actually prefer it that way), but if you'd like to dress it up you can serve it with ice cream or whipped cream.
Ingredients:
1 whole pineapple, or pre-cut pineapple spears
brown sugar or brown sugar splenda
cinnamon
Core pineapple, and cut into spears. Lightly sprinkle spears with brown sugar and cinnamon. Grill spears over medium heat until warm. Serve immediately.
Showing posts with label Sue's Original Recipes. Show all posts
Showing posts with label Sue's Original Recipes. Show all posts
Wednesday, July 7, 2010
Barbecued Veggie Sandwiches
Yay for barbecue season!
My honey and I have changed locations, yet again. After living on the farm for the last half year, we are now spending a couple months with my folks in southern Ontario. This has changed our cooking yet again. This summer it's boiling hot outside, and my folks have a fantastic barbecue, so cooking outside is a no brainer. We've come up with a few tasty barbecue options. The first here is a vegetarian lunch we came up with when a couple vegetarian relatives came for a visit. My folks are meat eaters through and through, so I was looking for something that was pretty substantial to satisfy everyone. Everyone was full and happy at the end, so I'd say it was a success.
Ingredients:
eggplant
zucchini (a combo of yellow and green is nice)
white onion
sweet red peppers
store bought or homemade hummus
gluten-free buns or wraps of your choice
olive oil
lemon juice
garlic
You'll notice here that I've left out measurements of the ingredients. For the marinade use roughly equal parts lemon juice to olive oil, and enough to coat or brush the veggies with. Add minced garlic to taste.
As for the veggies, slice the eggplant and zucchini into thin rounds if using buns, or long strips if using wraps. Seed and chop the red peppers into fat slices. Peel and quarter the onions. Coat all the veggies in the marinade. Allow to sit in marinade if you can, but if not, go ahead and throw them on barbecue at medium-high heat. Turn veggies during cooking so that both sides are cooked. The peppers may get slightly charred. You'll know they're all cooked when the zucchini and eggplant have softened. Eggplant can be chewy if undercooked, so let them get quite soft.
Once cooked, spread hummus on the wraps or buns, and fill with a variety of veggies. Serve with a side salad if desired.
My honey and I have changed locations, yet again. After living on the farm for the last half year, we are now spending a couple months with my folks in southern Ontario. This has changed our cooking yet again. This summer it's boiling hot outside, and my folks have a fantastic barbecue, so cooking outside is a no brainer. We've come up with a few tasty barbecue options. The first here is a vegetarian lunch we came up with when a couple vegetarian relatives came for a visit. My folks are meat eaters through and through, so I was looking for something that was pretty substantial to satisfy everyone. Everyone was full and happy at the end, so I'd say it was a success.
Ingredients:
eggplant
zucchini (a combo of yellow and green is nice)
white onion
sweet red peppers
store bought or homemade hummus
gluten-free buns or wraps of your choice
olive oil
lemon juice
garlic
You'll notice here that I've left out measurements of the ingredients. For the marinade use roughly equal parts lemon juice to olive oil, and enough to coat or brush the veggies with. Add minced garlic to taste.
As for the veggies, slice the eggplant and zucchini into thin rounds if using buns, or long strips if using wraps. Seed and chop the red peppers into fat slices. Peel and quarter the onions. Coat all the veggies in the marinade. Allow to sit in marinade if you can, but if not, go ahead and throw them on barbecue at medium-high heat. Turn veggies during cooking so that both sides are cooked. The peppers may get slightly charred. You'll know they're all cooked when the zucchini and eggplant have softened. Eggplant can be chewy if undercooked, so let them get quite soft.
Once cooked, spread hummus on the wraps or buns, and fill with a variety of veggies. Serve with a side salad if desired.
Thursday, March 25, 2010
Quick Ground Beef and Celery with Kidney Beans
After living with ranchers for three months it is now time to finally post a beef recipe! All the beef we eat here is grass-fed and butchered here on the farm, and it's so much better than most other beef I've had. We are so lucky! If you can get your hands on good beef I think it's really worth it, although I suppose you might as well splurge and get some steaks or a roast if you're going to go to the trouble.
Anyway, this particular recipe is one of the simplest things in the world to make, which is exactly how I like my cooking. This realization was reinforced today while perusing some rather fancy-schmancy gluten-free blogs. There are some amazing GF blogs out there, filled with baking galore and all kinds of ways to reinvent the glutenous favourites we all once had. This blog is totally not that! So, in summary I have decided that my niche market is gluten-free folks who want to make relatively simple, mostly health conscious, delicious food.
That being said here's my latest creation:
Ingredients:
2lbs lean ground beef
one head of celery
one white or yellow onion
a splash of oil of your choice
whole bunch of seasonings: dry mustard, garlic powder, dried parsley, basil, and cayenne
one can of kidney beans, drained and rinsed
Start by chopping onion and celery into fairly small pieces. Toss the veggies in a pan with just a bit of water and cover to steam and soften. Remove lid and add a bit of oil. Saute for a few minutes with the lid off so the water evaporates. Set cooked veggies aside. Then, cook ground beef in the same pan on medium heat until completely browned. Stir in the veggies and add many dashes of the seasonings to taste and mix in the beans. Serve on a bed of quinoa or rice.
Serves 4.
Anyway, this particular recipe is one of the simplest things in the world to make, which is exactly how I like my cooking. This realization was reinforced today while perusing some rather fancy-schmancy gluten-free blogs. There are some amazing GF blogs out there, filled with baking galore and all kinds of ways to reinvent the glutenous favourites we all once had. This blog is totally not that! So, in summary I have decided that my niche market is gluten-free folks who want to make relatively simple, mostly health conscious, delicious food.
That being said here's my latest creation:
Ingredients:
2lbs lean ground beef
one head of celery
one white or yellow onion
a splash of oil of your choice
whole bunch of seasonings: dry mustard, garlic powder, dried parsley, basil, and cayenne
one can of kidney beans, drained and rinsed
Start by chopping onion and celery into fairly small pieces. Toss the veggies in a pan with just a bit of water and cover to steam and soften. Remove lid and add a bit of oil. Saute for a few minutes with the lid off so the water evaporates. Set cooked veggies aside. Then, cook ground beef in the same pan on medium heat until completely browned. Stir in the veggies and add many dashes of the seasonings to taste and mix in the beans. Serve on a bed of quinoa or rice.
Serves 4.
Wednesday, January 13, 2010
"Light" Roast Veggies
Recently I moved in with some folks on their farm, so my cooking has changed somewhat. Now instead of cooking primarily for myself and my partner, I am treated to the cooking of others and pitch in the occasional side dish. Since they raise beef here on the farm (and are therefore far more experienced in it's preparation than I am), I find myself looking for side dishes that I can add to the family meal.
This recipe was something I mixed together last night. I wanted something easy and fast, as in nothing that needed peeling! I call it "light" not because of it's fat or calorie count, but rather because the veggies used weren't the heavy, starchy veggies so often roasted. Ordinarily I would use olive oil in a dish like this, but we had grapeseed oil on hand last night and it turned out great.
Ingredients:
6 peppers chopped (I used 2 each of red, yellow and orange)
1 or more red onions, chopped
1 pkg (aprox 10-15) medium sized button mushrooms, stems removed and cut in halves
5 zucchini, chopped in large chunks
Throw all the veggies together in a roasting dish. Splash with oil and toss so they are lightly coated. Bake at 350 degrees for 30-40 min or until it looks good. :)
Serves 8.
This recipe was something I mixed together last night. I wanted something easy and fast, as in nothing that needed peeling! I call it "light" not because of it's fat or calorie count, but rather because the veggies used weren't the heavy, starchy veggies so often roasted. Ordinarily I would use olive oil in a dish like this, but we had grapeseed oil on hand last night and it turned out great.
Ingredients:
6 peppers chopped (I used 2 each of red, yellow and orange)
1 or more red onions, chopped
1 pkg (aprox 10-15) medium sized button mushrooms, stems removed and cut in halves
5 zucchini, chopped in large chunks
Throw all the veggies together in a roasting dish. Splash with oil and toss so they are lightly coated. Bake at 350 degrees for 30-40 min or until it looks good. :)
Serves 8.
Friday, December 18, 2009
Pork or Chicken with Cabbage and Sesame Seeds
As some of you may have noticed, I try to incorporate alot of veggie and fish dishes into my meals, since meat can be contribute to inflammatory problems. I do eat some lean meats though, including beef, pork, chicken and turkey.
Here's a recipe I invented a few weeks ago when looking for a yummy way to cook cabbage. I love how inexpensive cabbage is, and it's been used to help people lose weight since it is low in calories. Along with other cruciferous vegetables, they are high in idoles, which have been found to help prevent cancer.
Ingredients:
Lean pork or chicken breast, sliced
1/2 cabbage, coarsely chopped
2 tbsp sesame oil
2 tbsp sesame seeds
2 tbsp tamari
1 onion, sliced (optional)
Cook pork or chicken in oil over medium heat in a large pan on the stovetop. The pan should have a lid, as that will be needed to steam the cabbage in the next step. Once meat is cooked through, add cabbage and onion to pan and cover. Turn heat down slightly and cook until cabbage is wilted. Once cooked add tamari and sesame seeds. Mix so that cabbage and meat is lightly coated. If necessary add more oil and tamari.
Serve with brown or basmati rice if desired. Makes 4-6 servings, depending on amount of meat used.
Here's a recipe I invented a few weeks ago when looking for a yummy way to cook cabbage. I love how inexpensive cabbage is, and it's been used to help people lose weight since it is low in calories. Along with other cruciferous vegetables, they are high in idoles, which have been found to help prevent cancer.
Ingredients:
Lean pork or chicken breast, sliced
1/2 cabbage, coarsely chopped
2 tbsp sesame oil
2 tbsp sesame seeds
2 tbsp tamari
1 onion, sliced (optional)
Cook pork or chicken in oil over medium heat in a large pan on the stovetop. The pan should have a lid, as that will be needed to steam the cabbage in the next step. Once meat is cooked through, add cabbage and onion to pan and cover. Turn heat down slightly and cook until cabbage is wilted. Once cooked add tamari and sesame seeds. Mix so that cabbage and meat is lightly coated. If necessary add more oil and tamari.
Serve with brown or basmati rice if desired. Makes 4-6 servings, depending on amount of meat used.
Wednesday, November 4, 2009
Oatmeal with Currants and Agave Syrup
Oatmeal is something I gave up when I became gluten free, because they say some of them have gluten. My naturopath said the way to remember what to avoid was to by the word BROW: barley, rye, oats and wheat. I have been very pleased to start eating some gluten free oats though. It seems that the issue with oats is that they can be cross-contaminated by barley, rye or wheat. These folks seem to have some info on this: http://www.glutenfreeoats.com/
Another great find I have had lately is agave syrup. Agave is used to produce a sweetner that tastes very similar to honey, but is low on the glycemic index. Some say that it is a better choice for diabetics because it doesn't affect their blood sugar the same way as other sugars.
Ingredients:
1/3 cup gluten free oats, cooked according to package
1 tsp agave syrup
a handful of dried currants or raisins
rice, almond or soy milk
Cook oats according to package. Serve immediately, topped with syrup, dried fruit and dairy-free milk. Very filling and delicious.
Another great find I have had lately is agave syrup. Agave is used to produce a sweetner that tastes very similar to honey, but is low on the glycemic index. Some say that it is a better choice for diabetics because it doesn't affect their blood sugar the same way as other sugars.
Ingredients:
1/3 cup gluten free oats, cooked according to package
1 tsp agave syrup
a handful of dried currants or raisins
rice, almond or soy milk
Cook oats according to package. Serve immediately, topped with syrup, dried fruit and dairy-free milk. Very filling and delicious.
Thursday, October 29, 2009
Acorn Squash with Pine Nuts and Green Onions
And now presenting, my second original recipe! My girlfriend and I were in need of a light meal option tonight and she suggested squash. With just a few bits tossed on top, Voila! We had ourselves a simple yet delicious vegetarian meal. If you're hungrier, this would make a good side dish for fish or chicken.
Ingredients:
1 acorn squash, halved with seeds scooped out
1/2 cup pine nuts
1 green onion, chopped
1 tsp. olive oil
1 tsp. each basil and oregano
sea salt and fresh ground pepper to taste
Place squash cut side down on a microwave safe plate with a bit of water. Cook until soft, approximately 10 minutes. While squash is cooking, saute nuts, and onion in olive oil. Cook until nuts are slightly browned, then remove from heat. Add basil and oregano and mix.
Once squash is soft scoop pulp out with a spoon into individual portions. Top with nut mixture.
Serves 2.
Ingredients:
1 acorn squash, halved with seeds scooped out
1/2 cup pine nuts
1 green onion, chopped
1 tsp. olive oil
1 tsp. each basil and oregano
sea salt and fresh ground pepper to taste
Place squash cut side down on a microwave safe plate with a bit of water. Cook until soft, approximately 10 minutes. While squash is cooking, saute nuts, and onion in olive oil. Cook until nuts are slightly browned, then remove from heat. Add basil and oregano and mix.
Once squash is soft scoop pulp out with a spoon into individual portions. Top with nut mixture.
Serves 2.
Wednesday, October 28, 2009
Fish and Sauteed Greens for Breakfast
So here it is, my first published recipe. I am a pretty new cook, mostly motivated by my desire to get healthy in a natural way. The thing is though, I LOVE tasty food. I also crave variety, as my partner has helped me to notice. I like all types of food, but I limit certain foods due to sensitivities.
This recipe was born from a desire to incorporate more dairy-free, calcium rich foods into my diet. Both sardines and spinach are good sources of calcium, and they're cheap and easy to store. I usually keep frozen spinach on hand, but fresh spinach is great too. If you don't have either on hand I've found frozen mixed veggies to be great in it as well. I've also substituted leftover fish for the sardines. Salmon and rainbow trout are both fantastic.
Also, a note on the spices. Powdered or flakes of kelp can be found in health food stores, and is a good thing to use in combination with sea salt, as it provides iodine that is usually found in standard iodized table salt.
Ingredients:
1/2 bag of frozen spinach (or other mixed veggies if preferred)
2 cloves of garlic, finely chopped
1 can of sardines
1 tsp olive oil
A few dashes each of turmeric, cumin, chili powder, kelp
Sea salt and pepper
1 onion, chopped (optional)
1 lemon wedge (optional)
Saute garlic, spinach and onion in oil. Drain sardines. Place desired amount of cooked veggies in bowl, and using a fork, mash sardines with veggies. Add turmeric, cumin, chili powder, kelp, salt and pepper to taste, and mix again. Use fresh squeezed lemon for added flavour if desired. Enjoy!
Serves 2.
This recipe was born from a desire to incorporate more dairy-free, calcium rich foods into my diet. Both sardines and spinach are good sources of calcium, and they're cheap and easy to store. I usually keep frozen spinach on hand, but fresh spinach is great too. If you don't have either on hand I've found frozen mixed veggies to be great in it as well. I've also substituted leftover fish for the sardines. Salmon and rainbow trout are both fantastic.
Also, a note on the spices. Powdered or flakes of kelp can be found in health food stores, and is a good thing to use in combination with sea salt, as it provides iodine that is usually found in standard iodized table salt.
Ingredients:
1/2 bag of frozen spinach (or other mixed veggies if preferred)
2 cloves of garlic, finely chopped
1 can of sardines
1 tsp olive oil
A few dashes each of turmeric, cumin, chili powder, kelp
Sea salt and pepper
1 onion, chopped (optional)
1 lemon wedge (optional)
Saute garlic, spinach and onion in oil. Drain sardines. Place desired amount of cooked veggies in bowl, and using a fork, mash sardines with veggies. Add turmeric, cumin, chili powder, kelp, salt and pepper to taste, and mix again. Use fresh squeezed lemon for added flavour if desired. Enjoy!
Serves 2.
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