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.
Showing posts with label onion. Show all posts
Showing posts with label onion. Show all posts
Wednesday, July 7, 2010
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.
Sunday, November 1, 2009
Easy Tuna or Salmon Bake
When I stopped eating gluten a few years ago I needed some easy lunch ideas that would work in place of a sandwich. This recipe was a great option. It can be baked in a toaster oven, and only takes a couple minutes of prep.
Ingredients:
1 can tuna or salmon - drained
3-4 tbsp. mayonnaise
Vegetable salt to taste
Several dashes each of cayenne and kelp
Optional: 1/4 cup of green onion tops, chopped fine
Serves 2.
Mix everything together and pat it into one or two small, oiled baking dishes about 1/2-1/3 inch thick. Bake at 350 degrees F for about 10-15 minutes or until browned on top. Serve immediately, with rice crackers or raw veggies for dipping, or a side salad.
Ingredients:
1 can tuna or salmon - drained
3-4 tbsp. mayonnaise
Vegetable salt to taste
Several dashes each of cayenne and kelp
Optional: 1/4 cup of green onion tops, chopped fine
Serves 2.
Mix everything together and pat it into one or two small, oiled baking dishes about 1/2-1/3 inch thick. Bake at 350 degrees F for about 10-15 minutes or until browned on top. Serve immediately, with rice crackers or raw veggies for dipping, or a side salad.
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
Lentil and Veggie Soup
Lentil soup is one of those things I can love or be totally indifferent about. I like mine thick, and with the lentils falling apart. This recipe is really easy, and freezes well. I usually double it so I have lots left over. I'll post the recipe here as it was published in Eating Alive, but will say I usually have a much heavier hand when it comes to the seasonings. I add cumin and turmeric, and add more of each spice to taste.
Since I can't have wheat crackers, I like to eat this with crushed rice cakes or rice crackers. Yum!
Ingredients:
4 cups water or stock
1 cup brown lentils (I've used other colours too with good results)
4-6 stalks celery, chopped
2 carrots, sliced
1 large onion, chopped
2 cloves garlic, minced
2 Tbsp. wheat-free tamari sauce (see Tamari Baked Salmon for info on tamari)
2 Tbsp. butter or oil
3 tsp. parsley
1 tsp. sea salt
1/2 tsp. each: basil, oregano, thyme
1/8 tsp. cayenne red pepper
Several dashes of kelp
1/2 tsp. dill weed (optional)
Bring the lentils, vegetables and water or stock to a boil on high heat, then simmer for 1 hour on low heat or until the lentils are very tender. Add the remaining ingredients and simmer another 15-20 minutes, stirring occasionally. Keeps 7 days in the fridge or may be frozen for later use.
Serves 4.
Since I can't have wheat crackers, I like to eat this with crushed rice cakes or rice crackers. Yum!
Ingredients:
4 cups water or stock
1 cup brown lentils (I've used other colours too with good results)
4-6 stalks celery, chopped
2 carrots, sliced
1 large onion, chopped
2 cloves garlic, minced
2 Tbsp. wheat-free tamari sauce (see Tamari Baked Salmon for info on tamari)
2 Tbsp. butter or oil
3 tsp. parsley
1 tsp. sea salt
1/2 tsp. each: basil, oregano, thyme
1/8 tsp. cayenne red pepper
Several dashes of kelp
1/2 tsp. dill weed (optional)
Bring the lentils, vegetables and water or stock to a boil on high heat, then simmer for 1 hour on low heat or until the lentils are very tender. Add the remaining ingredients and simmer another 15-20 minutes, stirring occasionally. Keeps 7 days in the fridge or may be frozen for later use.
Serves 4.
Black Bean Tacos
In an attempt to decrease inflammation I've been following some food combining rules lately. In particular, I don't eat meat with complex carbohydrates. If I want to be nice and cook for my partner too though, I need to make an added consideration: she is a meat lover, and veggie meals don't satisfy her. So, I've been on the lookout for recipes that can be adapted for meat-eaters or vegetarians alike. This one fits the bill. I can make the black bean filling for myself, and she can cook up ground beef for her own. Making the black bean filling in advance is handy, so that when dinner time comes you just have to throw some in taco shells or tortillas and add a few garnishes.
This Black Bean Filling recipe comes from the vegetarian restaurant Fresh, in Toronto. It's one of my favourite places to eat when I'm in my home city. They've put out a few cookbooks. In this case, it's from reFresh : Contemporary Vegan Recipes from the Award-Winning Fresh Restaurants.
Ingredients (for filling):
6 tbsp olive oil
2 onions, peeled and diced
4 cloved of garlic, minced
2 tsp. cumin seeds, toasted and ground (I've substituted dried cumin and it tastes great)
1 tsp. cayenne pepper
2 tsp. apple cider vinegar (white vinegar seems to do the trick as well)
1 tsp. sea salt
4 cups canned or cooked black beans
Heat oil in saucepan over medium heat. Add onions and cook until soft. Add remaining ingredients except beans and simmer for 5 minutes. While cooking, puree black beans in food processor or mash as smoothly as possible by hand. (I've used my hand mixer.) Add black beans to mixture. Stir until heated through.
For tacos:
1 pkg. taco shells or gluten-free tortillas
Toppings of your choice: salsa, avocado slices, chopped green onions, or whatever you can dream up!
Serves 4.
This Black Bean Filling recipe comes from the vegetarian restaurant Fresh, in Toronto. It's one of my favourite places to eat when I'm in my home city. They've put out a few cookbooks. In this case, it's from reFresh : Contemporary Vegan Recipes from the Award-Winning Fresh Restaurants.
Ingredients (for filling):
6 tbsp olive oil
2 onions, peeled and diced
4 cloved of garlic, minced
2 tsp. cumin seeds, toasted and ground (I've substituted dried cumin and it tastes great)
1 tsp. cayenne pepper
2 tsp. apple cider vinegar (white vinegar seems to do the trick as well)
1 tsp. sea salt
4 cups canned or cooked black beans
Heat oil in saucepan over medium heat. Add onions and cook until soft. Add remaining ingredients except beans and simmer for 5 minutes. While cooking, puree black beans in food processor or mash as smoothly as possible by hand. (I've used my hand mixer.) Add black beans to mixture. Stir until heated through.
For tacos:
1 pkg. taco shells or gluten-free tortillas
Toppings of your choice: salsa, avocado slices, chopped green onions, or whatever you can dream up!
Serves 4.
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