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 vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Wednesday, July 7, 2010
Sunday, May 2, 2010
Wild Rice Stuffed Tomatoes
As I'm sure many of my gluten-free friends agree, rice is a pretty important staple when you can't eat wheat. It fills you up better than anything else can, and whole grain varieties are full of fibre. Wild rice, as every website out there will tell you, is not actually rice but a grass, but it's still full of fibre as well as protein.
This recipe comes from my latest purchase, The Liver Cleansing Diet, by Dr. Sandra Cabot. In all fairness I didn't really make her recipe as I made alot of alterations, so I'll post both the original and my changes. In the book they consider it a main course to be served with a side salad, but we had it as a side along with BBQed pork, mushrooms, and the previous Jamie Oliver zucchini recipe. Yum. It made for a great Sunday dinner.
Also if keeping dinner prep time down to a minimum is important to you, you can easily make up the stuffed tomatoes or just the filling in advance, leaving only the baking to the last minute.
Original Ingredients:
8 medium tomatoes
1 cup wild rice
1 onion, finely chopped
3/4 cup currants
4 tablespoons chopped pine nuts
2 heaped tablespoons chopped mint
2 heaped tablespoons chopped chives
Freshly ground pepper to taste
1/2 cup gluten free bread crumbs
1 heaped tablespoon LSA (a ground mixture of 3 parts flaxseed, 2 parts sunflower seeds, 1 part almonds)
My ingredient changes:
I omitted the currants, mint, bread crumbs and LSA, and substituted chopped scallions for chives.
Preheat oven to 350 degrees. Remove tops from tomatoes and scoop out pulp with a metal spoon. Combine pulp with all ingredients except crumbs and LSA in a saucepan and season with sea salt and ground pepper. Bring mixture to a gentle simmer and cook for one minute. Place the tomato cases on a foil-lined baking tray and fill them with mixture. Sprinkle breadcrumbs and LSA on top if desired. Bake for 20 minutes.
This recipe comes from my latest purchase, The Liver Cleansing Diet, by Dr. Sandra Cabot. In all fairness I didn't really make her recipe as I made alot of alterations, so I'll post both the original and my changes. In the book they consider it a main course to be served with a side salad, but we had it as a side along with BBQed pork, mushrooms, and the previous Jamie Oliver zucchini recipe. Yum. It made for a great Sunday dinner.
Also if keeping dinner prep time down to a minimum is important to you, you can easily make up the stuffed tomatoes or just the filling in advance, leaving only the baking to the last minute.
Original Ingredients:
8 medium tomatoes
1 cup wild rice
1 onion, finely chopped
3/4 cup currants
4 tablespoons chopped pine nuts
2 heaped tablespoons chopped mint
2 heaped tablespoons chopped chives
Freshly ground pepper to taste
1/2 cup gluten free bread crumbs
1 heaped tablespoon LSA (a ground mixture of 3 parts flaxseed, 2 parts sunflower seeds, 1 part almonds)
My ingredient changes:
I omitted the currants, mint, bread crumbs and LSA, and substituted chopped scallions for chives.
Preheat oven to 350 degrees. Remove tops from tomatoes and scoop out pulp with a metal spoon. Combine pulp with all ingredients except crumbs and LSA in a saucepan and season with sea salt and ground pepper. Bring mixture to a gentle simmer and cook for one minute. Place the tomato cases on a foil-lined baking tray and fill them with mixture. Sprinkle breadcrumbs and LSA on top if desired. Bake for 20 minutes.
Saturday, March 27, 2010
Baked and Dressed Zucchini AKA Jamie Oliver Zucchini #2
This is one of easiest recipes ever, and yet still so good! Try and find really small zucchinis. I omitted the vinegar and mint and used dried parsley, and it was still awesome.
Ingredients:
8 small zucchini
olive oil
sea salt and freshly ground black pepper
red wine vinegar
a small handful each of chopped fresh parsley and mint
Preheat oven to 400 degrees F. Wash and pat dry zucchini. Toss them with olive oil and generous amount of salt and pepper, and lay in ceramic baking dish. Bake for 15 minutes until soft and blistered. Remove from oven and dress with a couple splashes of red wine vinegar and the herbs. As Jamie says, "loosen and balance" the dressing with a splash of extra virgin olive oil and sprinkle of S&P.
Ingredients:
8 small zucchini
olive oil
sea salt and freshly ground black pepper
red wine vinegar
a small handful each of chopped fresh parsley and mint
Preheat oven to 400 degrees F. Wash and pat dry zucchini. Toss them with olive oil and generous amount of salt and pepper, and lay in ceramic baking dish. Bake for 15 minutes until soft and blistered. Remove from oven and dress with a couple splashes of red wine vinegar and the herbs. As Jamie says, "loosen and balance" the dressing with a splash of extra virgin olive oil and sprinkle of S&P.
Simple Sauteed Zucchini with Chilli and Lemon AKA Jamie Oliver's Zucchini #1
My aunt gave me a Jamie Oliver cookbook a couple years ago for Christmas and I've been a fan ever since. I wasn't much of a TV watcher so I didn't know him, but now I'm a big fan. He's passionate about food and making a difference.
When it comes to Jamie's stuff, I am particularly fond of his veggie recipes. They taste amazing, and as far as I can tell they're pretty hard to mess up!
Here's the first of two zucchini recipes I've made by him. Thanks Jamie!
Ingredients:
4 small zucchini
olive oil
1 dried red chilli, crumbled (I substituted dried chili powder... which I'm sure isn't the same, but was still yummy)
2 cloves garlic, peeled and sliced
sea salt and freshly ground black pepper
juice of 1/2 a lemon
a knob of butter (butter may be omitted)
Slice zucchini with a mandolin or sharp knife so they're under 1/4 inch thick. Heat a large frying pan over high heat and pour in a "good" splash of olive oil.
Drop sliced zucchini into pan and fry for two minutes with the chilli and garlic until they begin to brown. Season well with salt and pepper, add lemon juice and butter, and cook for another two minutes. When juice has evaporated remove pan from heat and serve.
When it comes to Jamie's stuff, I am particularly fond of his veggie recipes. They taste amazing, and as far as I can tell they're pretty hard to mess up!
Here's the first of two zucchini recipes I've made by him. Thanks Jamie!
Ingredients:
4 small zucchini
olive oil
1 dried red chilli, crumbled (I substituted dried chili powder... which I'm sure isn't the same, but was still yummy)
2 cloves garlic, peeled and sliced
sea salt and freshly ground black pepper
juice of 1/2 a lemon
a knob of butter (butter may be omitted)
Slice zucchini with a mandolin or sharp knife so they're under 1/4 inch thick. Heat a large frying pan over high heat and pour in a "good" splash of olive oil.
Drop sliced zucchini into pan and fry for two minutes with the chilli and garlic until they begin to brown. Season well with salt and pepper, add lemon juice and butter, and cook for another two minutes. When juice has evaporated remove pan from heat and serve.
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, October 30, 2009
Quinoa and Bean Salad
Quinoa was one of the best discoveries I made when I first gave up wheat. Quinoa (pronounced keen-wa) is a complete protein source, and can be eaten anywhere you'd have rice. It cooks just like rice but in a fraction of the time, which is especially nice when you want a grain with dinner but don't have an hour to cook. It can be found in bulk and health food stores.
This recipe is great year round, but is especially nice and light for summer. I like it instead of a pasta salad at a barbeque, or as a light lunch on it's own. Plenty of substitutions can be made as well. Use black or kidney beans on their own if you don't have mixed beans, and if you're avoiding dairy leave the feta out or substitute avocado cubes.
Ingredients:
4 tbsp. olive oil
4 tbsp. lemon juice
2 tsp. dried oregano
salt and pepper
1 cup quinoa
1 can mixed beans (or use black or kidney beans if you don't have mixed)
1/2 can chick peas
1/2 cup diced red onion
1/2 cup each green, red and yellow pepper slivers
1 cup green peas, cooked
crumbled feta cheese
Put quinoa in 2 cups water and bring to a boil, then stir, cover with lid and turn heat down to low. Cook until water is gone, approximately 15 minutes. Mix cooked quinoa, beans, vegetables and feta in large bowl. Combine oil, lemon juice, oregano and salt and pepper, and shake in a bottle to mix. Pour over salad and refrigerate 1 hour or overnight.
This recipe is great year round, but is especially nice and light for summer. I like it instead of a pasta salad at a barbeque, or as a light lunch on it's own. Plenty of substitutions can be made as well. Use black or kidney beans on their own if you don't have mixed beans, and if you're avoiding dairy leave the feta out or substitute avocado cubes.
Ingredients:
4 tbsp. olive oil
4 tbsp. lemon juice
2 tsp. dried oregano
salt and pepper
1 cup quinoa
1 can mixed beans (or use black or kidney beans if you don't have mixed)
1/2 can chick peas
1/2 cup diced red onion
1/2 cup each green, red and yellow pepper slivers
1 cup green peas, cooked
crumbled feta cheese
Put quinoa in 2 cups water and bring to a boil, then stir, cover with lid and turn heat down to low. Cook until water is gone, approximately 15 minutes. Mix cooked quinoa, beans, vegetables and feta in large bowl. Combine oil, lemon juice, oregano and salt and pepper, and shake in a bottle to mix. Pour over salad and refrigerate 1 hour or overnight.
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.
Beet Treat
It seems like a stretch to call this cooking, but I thought I'd post it anyway because it's surprisingly good and the fastest thing ever to prepare. It's hard to believe how different beets taste with some lemon juice on them. They end up tasting sweet! This recipe is also taken from Eating Alive. Sometimes I sprinkle a bit of dried parsley on top.
1-3 grated beets (or sliced canned beets if you want it to be really simple)
1-2 lemons, juiced
Mix the beets and juice together and serve on a lettuce leaf or with an avocado half. Yum!
1-3 grated beets (or sliced canned beets if you want it to be really simple)
1-2 lemons, juiced
Mix the beets and juice together and serve on a lettuce leaf or with an avocado half. Yum!
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.
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