Roasted Veggies on the Grill

These root vegetables need to be cooked at high temperature, so when it's too hot to turn on the oven, we opt for the pizza oven or the grill.  I'm not one to have a ton of kitchen/grilling gadgets, but this adjustable grill basket is very handy.

Here I layered carrots with fresh herbs and quartered beets.  Note that I do not add any oil prior to grilling.  I put them on the top rack of a pre-heated BBQ on high.  You do not want them on direct heat, or they will burn.  Check them every 5 - 10 minutes and turn once when the bottom layers starts to brown.  Depending on your grill, overall cooking time will be anywhere from 15 - 30 minutes.

After cooking, toss with a *little* bit of olive oil - no more than a teaspoon - and salt and pepper.

Poached Pears

If you Google 'poached pears,' you will come up with a slew of fancy ways of poaching, with a variety of ingredients, and a multitude of recipes.  I'm a minimalist, and I try to keep added sugar to a minimum, so here is what I do and find it quite delicious.  No recipe required -  Ingredients: pears and water...

If the fruit is ripe, or will be in the next day, you can simply slice the fruit and put in a pan with some simmering water.  Turn once and then remove and cool.  Add to a salad (as below), or a canapé with figs and cheese, or even to a pasta with some gorgonzola.  Poached pears go with anything - try with a sorbet or ice cream.

Hot Pepper Paste

This can be used as a marinade or a condiment.  You can make it as spicy as you like, depending on the number of chilies that you use.  I used three and it was really spicy the first day, and mellowed out the second.

Originally I put this on bison steaks before grilling and added a bit more after cooking.  The next day, we put it on pizza that we did in the pizza oven.  So good.

Recipe:  Hot Pepper Paste

1 cup fresh cilantro
1 cup fresh flat leaf parsley
4 cloves garlic
3 serrano chilies
1 teaspoon toasted cumin seeds
salt & pepper

Process all of the above in a food processor.  Refrigerate if not using right away.

BBQ Chicken Marinated in Yogurt and Dill

This marinade kept the chicken very moist.  Because there is little fat from the skinless chicken, and no sugar in the marinade, it doesn't burn on the grill.  Reserve some of the marinade (before putting the chicken in!) for a veggie dip or sauce for the cooked chicken.

I always buy my chicken from the butcher.  I prefer bone-in for the flavour and because it holds up well on the grill.  I also buy with the skin on, and remove it myself.

Recipe:  Yogurt and Dill Marinade

4 large bone-in chicken breasts
1 small shallot, finely chopped
2 heaping tablespoons low fat sour cream
3/4 cup plain non fat greek yogurt
1 teaspoon ground cumin
2 Tablespoons dill, finely chopped
salt & pepper

Mix all of the above together, reserve 1/3 cup for dip or sauce.  Place the chicken in the marinade, toss to coat evenly, cover, and place in the fridge for at least one hour.

Place on the grill over high heat, turning once until cooked through.

Father's Day Omelette

My husband is an awesome dad, and we want him to stick around for a very long time.  Hence, the egg white omelette ;)  No cholesterol, and lots of protein.  By cooking halfway on the stove, then finishing under the broiler, you will still get a nice, fluffy texture - you can barely tell that there isn't a yolk in there.

If you already have a low cholesterol diet, you can also do this with 3 regular eggs and it will be delicious.  I added some cheese, which will add some fat, but I didn't use oil or butter to prepare the pan, so I felt somewhat justified...

You can add whatever veggies you like - today we used red peppers, baby portabello mushrooms, and spinach.  If you are going to use tomatoes, or anything else with a high water content, make sure you cook them down first, or add them last.

Step 1:  Sauté the veggies in a medium sized, non-stick pan over medium-high heat.  Add a splash of water if they are sticking.
Step 2:  Whisk egg whites in a bowl with a tablespoon of water.
Step 3:  Add the eggs to the pan and reduce heat to low-medium.  Cook until the bottom is opaque, but the top is still translucent.
Step 4:  Sprinkle cheese and salt & pepper over the top.
Step 5:  Place under broiler until puffy and cooked through.

Red Grouper with Basil and Pears

The trick to cooking any fish is to not let it dry out.  Grouper is generally quite meaty and cooking times can be long, so it is at risk for over-cooking.  The flavour is also fairly mild, so I thought that, in addition to keeping the moisture in the fish, the pears would not overpower the taste.

I simply layers sliced pears on parchment, placed the fish on top, added salt & pepper, fresh basil leaves and more pears.  Once I folded the parchment nearly all the way around, I added some white wine as a poaching liquid.

A pound and a half cooked well at 425 degrees for about 30 minutes on convection bake.  I checked it after 15 minutes, then ~every 5.

A simple beurre blanc or lemon butter sauce would have gone nicely with this dish.

Grilled Fruit & Green Beans

Yep.  My niece mentioned grilled fruit the other day, and it gave me an idea...  Sometimes my experiments work, sometimes they don't.  This turned out well, and gave me some inspiration to try some variations.

The fruit will need to be fairly firm to stand up to the grill.  I used pineapple and watermelon, but you can grill just about anything.  Cut the fruit into substantial pieces, so that it doesn't fall through the grates, or fall apart whilst turning it.

Once I grilled the fruit (no oil), I blanched some green beans and kale - both of which can been done ahead of time.  Just prior to serving, sauté with a little sprinkle of cumin, salt, pepper & (optional) chili or red pepper flakes.  Easy - Delish - No oil or fat.

Summer Basil-Lemongrass Mojito

Start preparing this the night before a party and then the it will come together quickly just before serving.  The subtle hints of vanilla, basil & lemongrass add a twist to the traditional drink.  This was very fresh and light.  It is easy to imagine this as a non-alcoholic version as well.

Recipe:  Basil Lemongrass Mojito

8 limes
2 cups fresh mint
1/3 cup fresh basil
4 stalks lemongrass
~1 1/2 cup superfine sugar
1/2 cup raw sugar
~2 litres water
seeds from one vanilla bean
1 bottle light rum
4 litres soda water

Put 1/2 of the mint, 1/2 of the limes, sliced, all of the basil, lemongrass and the raw sugar in a pot or deep bowl.  Crush the leaves of the herbs and the limes to release the oils and juice.  Pour in the rum and refrigerate overnight.

Put the superfine sugar, vanilla and water in a pot and simmer until the sugar is dissolved.  Add sugar until it is the desired sweetness.  Pour into a jug and refrigerate as well.

Before serving, place the remaining limes (sliced) and the fresh mint to a serving container.  Strain the rum and add the soda water.  Add simple syrup until sweetened to taste.  This is best if you barely taste the sweetness.  Serve over ice and add friends.

The Source

If you are unaware of Chef's Garden, you have been missing out.  This greenhouse ships to elite hotels, has been featured on Martha Stewart, and can ship *right to your house!*  The family box will last you a full week and is $45, plus shipping.  Alternatively, if you live close enough, you can pick up the veggies yourself.

They.are.incredible.

You will see vegetables that you never knew existed, in all colours of the rainbow.  Fresh herbs, micro greens, edible flowers, and five different types of baby carrots.  The selection will always vary, depending on what is in season.  They are fresh and delicious - and if you want recipes, gardening advice, or are interested in attending one of their events, Chef's Garden is there to accommodate.

Their program, Veggie-U, places gardening kits in elementary schools to educate students on nutrition. It is a fantastic resource in our region, and if you are able, I recommend you give them a whirl...

Order here:
http://www.farmerjonesfarm.com
Learn more here:
http://www.chefs-garden.com

Basil-Lime-Cucumber Marinade/Dressing

I don't really know what to call this bunch of green goodness.  I used it both as a marinade on our salmon last night and reserved about a 1/4 cup for the dressing on the salad.  Wanting to use up some of  my baby basil and a few other odds and ends in the veggie drawer, I looked for something I could use as a base (cucumber) and then tried to think of flavours that would go well together.  Here's what I came up with, perfect for summer:

Recipe:  Basil-Lime-Cucmber Marinade/Dressing

2 spring onions
1/3 cup basil
juice of 1 lime
1 teaspoon lemongrass pulp (found in a tube with the herbs, or use fresh lemongrass)
1/2 cucumber
1 teaspoon freshly grated ginger
1 Tablespoon olive oil
salt & pepper

Process all in food processor or blender until well combined.

I put the salmon over slices of a lime, put the marinade on top, wrapped in parchment and chilled for an hour.  Notice that I curled the thin end of this fish under so it would all cook evenly.

The salmon was cooked at 425 degrees for about 20 - 25 minutes.  I removed it when the center was still pink and let it rest for another 10 minutes before serving.

If using as a salad dressing, chill the dressing first, then toss well just before serving.

Water

Gee, Jan, slow news day?  Water, really??  Yes, and here's my point.  It's warm out, we're outside more, exercising more - we get thirsty.  So, what to drink?

If you opt for juice, you have to consider the sugar and calories.  If I drink juice, it's about 1/4 cup.  I will choose a fresh squeezed grapefruit juice or one that has lots of antioxidants, such as  açai, pomegranate, tart cherry, or concord grape.  Any more than this is going to start adding up - 1 cup of orange juice has over 110 calories and over 30 grams of carbs.

Thinking that drinking diet drinks is going to help is an erroneous assumption.  Artificial sweeteners and chemicals can contribute to metabolic syndrome and a slew of health problems ranging from poor kidney function to draining calcium and phosphorus from your body.

So, what's left?  Water can get a little boring.  All it takes is two minutes to make it a beverage of choice rather than necessity.  Throw some in a reusable container and take it with you, so you're not tempted to make a bad choice whilst out and you won't be buying a plastic or tin can.

Try:

Citrus - orange, grapefruit, lemon & lime
Blueberry & basil
Mint & cucumber
Apple & pear
Watermelon & grape

There are no limits to the combinations.  Just wash the fruit and herbs well.  No need to peel.

Grilled Veggies with Balsamic Mango Reduction

A lot of people claim to not enjoy zucchini or aubergine, but then gravitate towards it when it is on a veggie tray at a buffet...  This is extremely quick and easy and can be made ahead of time and served chilled or room temperature.

Try all the different types of aubergine in the market - it makes for a colourful display and they all have a slightly different, subtle flavour.  You can also do this with peppers, seeded tomatoes, onions, etc.

First toss in a dish with a little olive oil, grated garlic and salt & pepper.  Let them sit for 30 min. to 3 hours.  Grill on high heat, turning once.

For the balsamic reduction, just put about 1/3 cup of balsamic vinegar in a small saucepan and add a half of a champagne mango, grated.  Simmer for 10 minutes, or so until slightly thickened.  Drizzle on vegetables.