Like most Americans, I like a good Memorial Day BBQ. There's nothing quite like cracking open a cold one (for my husband, a diet caffeine free coke, because we know how to party) and chowing down on potato chips and burgers (veggie burgers, of course). I've never actually hosted one of these ritual gatherings; usually we are invited to someone's party, where we arrive armed with Gardenburgers and search for the most unused space on the grill.
But this year, I'd like to invite other sentient beings for a BBQ, and I have a sneaking suspicion that not everyone loves Tofurky sausage the way I do.
So, what can I make on the grill?
Veggie Kabobs and Grilled Polenta? Delicious, but it doesn't really say "Memorial Day" to me, unless you drive a Range Rover.
Grilled Poblano Chilies stuffed with beans and rice and cheese sounds yummy, but it's not Cinco de Mayo, people.
Of course I can make all the requisite carbohydrate salads (nothing with mayo though, which is possibly the most dreaded food in my household), but what about that main dish?
It's not Memorial Day if you don't fire up the old grill.
I'd love to hear from my devoted readers (yes, that's you, Dad) about what they like to grill that isn't made out of animal. Keep in mind that my darling husband's family will not eat mushrooms, so portobellos are out of the picture.
Anyway, I hope everyone enjoys Memorial Day and takes a moment to remember the importance of happiness and peace for ALL sentient beings, but especially our soldiers.
Sunday, May 30, 2010
Tuesday, May 25, 2010
Middle Eastern Chickpeas and Couscous
Last night I was determined to make dinner from ingredients in my pantry. The goal was to create something vegan, healthy, and yummy in one pot. My sweet husband had seconds, and took the leftovers to work today.
In a 4 quart pot with a cover, heat
2 Tablespoons of olive oil on medium heat
add
1 onion, chopped finely, and several minced cloves of garlic (or one shallot)
stir until translucent.
Add:
1 teaspoon cumin seeds (seeds should pop and crackle)
1/2 tsp. tumeric
1/2 tsp. coriander
1/2 tsp. cinnamon
1/4 tsp. paprika
1/8 tsp. cayenne powder
stir well, let cook for one or two minutes.
Add 1 can of chickpeas (rinsed well and drained)
and 3/4 cup of water.
Add 6-8 dried (unsulfured) apricots, finely chopped. Bring to a boil, cover the pot, and then lower heat...simmering for at least 15 minutes, or as long as you'd like, just make sure the mixture doesn't dry out completely.
10 minutes before you are ready to eat, add 1 cup water, 1 cup couscous, and 1/2 teaspoon kosher salt. Bring to a boil, then turn heat down very low (or off), and let couscous steam with the pot covered.
Sprinkle with fresh squeezed lemon juice before serving.
In a 4 quart pot with a cover, heat
2 Tablespoons of olive oil on medium heat
add
1 onion, chopped finely, and several minced cloves of garlic (or one shallot)
stir until translucent.
Add:
1 teaspoon cumin seeds (seeds should pop and crackle)
1/2 tsp. tumeric
1/2 tsp. coriander
1/2 tsp. cinnamon
1/4 tsp. paprika
1/8 tsp. cayenne powder
stir well, let cook for one or two minutes.
Add 1 can of chickpeas (rinsed well and drained)
and 3/4 cup of water.
Add 6-8 dried (unsulfured) apricots, finely chopped. Bring to a boil, cover the pot, and then lower heat...simmering for at least 15 minutes, or as long as you'd like, just make sure the mixture doesn't dry out completely.
10 minutes before you are ready to eat, add 1 cup water, 1 cup couscous, and 1/2 teaspoon kosher salt. Bring to a boil, then turn heat down very low (or off), and let couscous steam with the pot covered.
Sprinkle with fresh squeezed lemon juice before serving.
Tuesday, May 18, 2010
Our New Favorite Chocolate Chip Cookie Recipe
New cookie recipe, how do I love thee? Or more accurately, why do I love thee?
Let me count the ways.
Reason 1: These cookies aren't flat.
Reason 2: The texture of the cookies is perfect. A little crunchy, mostly chewy, not at all cakey.
Reason 3. The recipe made 22 cookies, which I thought was a very reasonable batch.
Reason 4: The cookies stay soft for days.
Reason 5: These cookies endear me to my father-in-law, who has a weak spot for anything chocolate.
I used my Kitchen Aid mixer for this, but a hand mixer will probably do.
Cream together
1 cold stick of butter (cut into small chunks)
with
1/2 cup sugar and 3/4 cup packed brown sugar
add two teaspoons of vanilla, mix, add one egg (best at room temp), and mix again.
Add in
1 1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
by pulsing the mixer...mix as little as possible, just until the flour is mixed in.
Add a half bag of chocolate chips, mix by pulsing the mixer as little as possible.
Put the bowl of dough in the fridge for an hour.
Then preheat the oven to 350 degrees, and spoon the cold batter onto cookie sheets (a tablespoon or so per cookie, leaving about 2 inches between each blob of dough), bake cookies one batch at a time in the middle of the oven for 11-12 minutes.
Cool on a rack.
Beware of roving Labradors who counter-surf.
Let me count the ways.
Reason 1: These cookies aren't flat.
Reason 2: The texture of the cookies is perfect. A little crunchy, mostly chewy, not at all cakey.
Reason 3. The recipe made 22 cookies, which I thought was a very reasonable batch.
Reason 4: The cookies stay soft for days.
Reason 5: These cookies endear me to my father-in-law, who has a weak spot for anything chocolate.
I used my Kitchen Aid mixer for this, but a hand mixer will probably do.
Cream together
1 cold stick of butter (cut into small chunks)
with
1/2 cup sugar and 3/4 cup packed brown sugar
add two teaspoons of vanilla, mix, add one egg (best at room temp), and mix again.
Add in
1 1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
by pulsing the mixer...mix as little as possible, just until the flour is mixed in.
Add a half bag of chocolate chips, mix by pulsing the mixer as little as possible.
Put the bowl of dough in the fridge for an hour.
Then preheat the oven to 350 degrees, and spoon the cold batter onto cookie sheets (a tablespoon or so per cookie, leaving about 2 inches between each blob of dough), bake cookies one batch at a time in the middle of the oven for 11-12 minutes.
Cool on a rack.
Beware of roving Labradors who counter-surf.
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