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Pair With Anything Side: Marinated Grilled Vegetables

partysugar — Sat, 02 Jun 2007 01:18:31 -0700

The other day TeamSugar member JessNess asked the Kitchen Goddesses for some help. She was looking for an easy, versatile recipe for tasty marinated, grilled vegetables. When veggies are grilled, they're given a smoky flavor, yet all of the sugars manage to shine through. Pair with everything from barbequed chicken to hamburgers. Unlike meat, veggies marinate quickly, so if you're short on time choose vegetables that are in season. Douse them with marinade and throw on the grill. You can't let summer pass without adding this recipe to your collection so, read more

Marinated Grilled Vegetables
From Reader's Digest magazine

3/4 cup chopped fresh cilantro
1/4 cup white or red wine vinegar
1/3 cup olive or vegetable oil
1 1/2 teaspoons grated lime zest
3 tablespoons lime juice
3/4 teaspoon salt
1/4 to 1/2 teaspoon sugar
1/4 to 1/2 teaspoon hot red pepper sauce
1/4 teaspoon black pepper
1 1/2 pounds eggplant, zucchini, summer squash, sweet peppers, or portobello mushrooms or a combination, prepared for grilling

In a small bowl, whisk together all ingredients except vegetables.
Place grill-ready vegetables (except mushrooms) in a self-sealing plastic bag and pour in marinade.
Seal and turn to coat vegetables. Refrigerate, turning occasionally for up to 4 hours.
Remove vegetables from the bag and reserve the marinade.
Preheat the grill. Oil grill to prevent sticking. Place vegetables directly over medium to medium-hot coals -- about 5 inches from the heat -- and grill, turning and brushing occasionally with marinade.
Grill thick slices of zucchini or yellow squash, eggplant, whole tomatoes, mixed vegetables on skewers for 15 to 20 minutes: and whole zucchini, summer squash, large mushroom caps for 20 to 25 minutes.

Serves 4.

Per tablespoon marinade: Calories 41; total fat 4 g; saturated fat 1 g; protein 0 g; carbohydrate 1 g; fiber 0 g; sodium 100 mg; cholesterol 0 mg

Variations:
Basil-Thyme Grilled Vegetables
Prepare as directed above, using the following marinade: 1/3 cup olive oil or vegetable oil, 3 tablespoons lemon juice, 2 tablespoons each chopped fresh basil and thyme or 2 teaspoons crumbled dried basil or thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper. Makes about 1 cup marinade.
Asian Grilled Vegetables
Prepare as directed above, substituting the following basting sauce for marinade: 1 finely minced large shallot, 4 1/2 teaspoons balsamic vinegar, 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce, 1 1/2 teaspoons dark sesame oil, 1 teaspoon Dijon mustard, 1 minced clove garlic, 1/4 to 1/2 teaspoon sugar, and 1/8 to 1/4 teaspoon hot red pepper sauce. Do not marinate. Instead, baste just before grilling and once when turning halfway through cooking. If using mushrooms, leave caps whole. Makes about 1/4 cup basting sauce.

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Southern (Indian) Thanksgiving

Yum Community — Tue, 24 Nov 2009 11:30:42 -0800

This story was written by member courtneyd and comes from the Kitchen Goddess group in the YumSugar Community.

For a few years now I've wanted to try to marry the traditional Southern Indian food my husband grew up enjoying with Thanksgiving as I know it (Southern girl with a love of spice and heat). So this year I did a trial run of a tandoori-style turkey made in the oven.

By next year I hope to build my own tandoor, or at least grill this guy, because it needs a little more heat to crisp up properly. Even so, the meal turned out great! Tandoori turkey, tamarind gravy, creamed saag, masala mashed potatoes, and Whole Foods' naan, which has a slight dinner roll texture, so it works out perfectly for this blended meal. The tamarind gravy was an original creation (that I cannot believe turned out properly, it was sooooo good), and the other recipes were either inspired by or taken directly from The Food of India from Whitecap Books. I love their "food of" series, and my husband is impressed with the Indian recipes.

For the turkey, I followed the instructions from November's Martha Stewart Living to spatchcock a turkey and cooked according to their instructions after marinating for about 7 hours. Not including the marinade time, this meal came together in about 2 hours on a Friday night. Also, we discovered New Zealand Sauvignon Blanc complements Indian food perfectly.

To get her recipes for this Southern Indian feast, keep reading.

In Season: Radishes

YumSugar — Thu, 06 Aug 2009 13:10:38 -0700

On a recent trip to my favorite local farmers market, the Ferry Plaza Farmers Market, I bought way too many vegetables - including a few bunches of elegant French breakfast radishes from Petaluma-based Marin Roots Farm.

Although radishes are available in Northern California year-round, it's during warm Summer months when one can truly appreciate them for their crisp texture and spicy-juicy bite. These root vegetables are related to the turnip and horseradish families, and come in a myriad of varieties, from my dainty, fine-textured breakfast radishes, with their fuschia-hued base and white tips, to fiery red globes, trippy-looking watermelon radishes, and large, sweet daikons. Learn what I did with mine

Fast & Easy Dinner: Grilled Tofu With Chopped Salad

partysugar — Thu, 09 Jul 2009 07:50:41 -0700

Steaks aren't the only thing that can be cooked on the grill - extra-firm tofu is exceptional when imparted with a smoky flavor. This recipe flash-marinates the tofu in a mixture of garlic, lemon juice, olive oil, and oregano. The tofu is topped with a produce-filled, Mediterranean-inspired salad consisting of fresh tomatoes, cucumbers, scallions, olives, and parsley. However, feel free to substitute your favorite in-season vegetables. For the effortless, flavorful recipe, read more.

Grilled Tofu With Chopped Salad
From Eating Well

Ingredients

1/4 cup lemon juice
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
14 ounces extra-firm tofu, preferably water-packed
2 medium tomatoes, seeded and diced
1 cup diced seedless cucumber (1/4 medium)
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh parsley
1/4 cup Kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Directions

Preheat grill.
Whisk lemon juice, oil, garlic, oregano, salt and pepper in a small bowl. Reserve 2 tablespoons of this mixture for basting.
Drain and rinse tofu; pat dry. Cut the block crosswise into eight 1/2-inch-thick slices and place in a shallow glass dish. Add remaining marinade and turn to coat. Cover and refrigerate for at least 30 minutes or for up to 8 hours.
Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix.
Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Drain the tofu, discarding marinade. Grill the tofu over medium-high heat, basting occasionally with reserved lemon juice mixture, until lightly browned, 3 to 4 minutes per side (see Tip). Serve immediately, topped with the salad.

Serves 4.

NUTRITION INFORMATION: Per serving: 209 calories; 16 g fat (2 g sat, 11 g mono); 0 mg cholesterol; 10 g carbohydrate; 9 g protein; 2 g fiber; 682 mg sodium.

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Sunday BBQ: Grilled Salmon with Spicy Honey-Basil Sauce

partysugar — Sun, 06 Jul 2008 06:00:15 -0700

After pigging out on hot dogs, steak, and potato salad all weekend, tonight I'm in desperate need of something lighter like grilled fish.

This grilled salmon with spicy honey basil sauce sounds delicious! The fresh salsa is crunchy and cool and the salmon is moist and flaky.

The fish needs a couple of hours to marinate, so get a head start in the afternoon. Pair with a green salad or grilled vegetables for a complete meal. Take a look at the recipe and read more.

Grilled Salmon with Spicy Honey-Basil Sauce
From Body and Soul magazine

Ingredients

2 tablespoons pine nuts, toasted
1 tablespoon honey
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 cup packed fresh basil
2 cloves garlic, minced
1 small red chile or 1 medium jalapeno, chopped (include the seeds if you like it spicy)
4 skinless salmon fillets, 4 ounces each
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup watercress leaves, chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Salt and ground white pepper, to taste

Directions

Place pine nuts, honey, lemon juice, 1/4 cup olive oil, basil, garlic, and chile in a blender and process until the mixture is pureed.
Spoon the sauce over the salmon, and turn to coat. Cover and refrigerate overnight or for at least 4 hours, turning twice.
Place bell peppers and watercress in a bowl. Toss with vinegar and 1 tablespoon olive oil. Cover and refrigerate while the salmon cooks.
Oil the grill rack and preheat the grill to medium-high. Remove the salmon from the marinade, reserving the marinade. Sprinkle the salmon with salt and pepper on both sides.
Place the salmon on the grill rack and grill until opaque throughout, 4 to 6 minutes on each side. Brush occasionally with reserved marinade.
Garnish with bell pepper and watercress mixture before serving.

Serves 4.

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Fast & Easy Dinner: Eggplant Steak With Chickpeas

partysugar — Thu, 18 Sep 2008 07:45:57 -0700

In many vegetarian recipes, mushrooms are used similarly to meat. They're marinated, grilled, sautéed, broiled, and turned into burgers. Like mushrooms, eggplant is an incredibly versatile vegetable that can be prepared using many culinary techniques.

In this recipe, thick-cut eggplant steaks are coated with a garlic balsamic vinaigrette. Served with a hearty mixture of garbanzos, roasted red peppers, black olives, and feta, this exceptional meal is a must-make, so get the recipe: read more.

Eggplant Steak With Chickpeas
From Vegetarian Times magazine

Ingredients

Balsamic Marinade
1 Tbs. balsamic vinegar
1 Tbs. low-sodium tamari or soy sauce
2 cloves garlic, minced
¼ tsp. freshly ground black pepper
2 Tbs. olive oil
Eggplant Steaks
1 large eggplant, about 1 lb.
1 ½ cups chickpeas, drained
2 medium-sized red peppers, roasted, peeled, seeded and cubed, or 2 roasted red peppers from jar
¼ lb. feta cheese, cubed or crumbled
½ cup pitted black olives, preferably Greek or Moroccan
2 Tbs. chopped fresh oregano or Italian parsley
Sea salt and freshly ground black pepper to taste
4 (6½-inch round) pita breads
4 tsp. balsamic vinegar
1 bunch fresh oregano as garnish

Directions

To make marinade, combine ingredients, slowly adding olive oil and stirring briskly to combine well. Set aside.
Preheat grill or broiler.
Cut eggplant lengthwise into four ½-inch-thick slices to resemble steaks. Brush “steaks” with marinade.
Grill or broil eggplant for 2 minutes on each side, or until tender but not soft. Remove from heat and place 1 steak on each serving plate.
Place chickpeas, red peppers, feta, black olives and oregano in small bowl. Season to taste with salt and pepper, and stir to combine well. Add some marinade and stir again.
Toast or grill pita bread and cut into pie-shaped wedges and set aside.
Spoon 1 or 2 scoops of pepper-olive mixture on eggplant steak with some mixture pooling onto plate.
Sprinkle with balsamic vinegar, place several pita wedges on plate and garnish eggplant with several sprigs fresh oregano.
Repeat with remaining ingredients until used up, making sure pepper-olive mixture spills over top of eggplant and onto plate. Serve immediately.

Serves 4.

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Fast & Easy Dinner: Spanish Grilled Sandwiches

partysugar — Wed, 26 Sep 2007 05:28:33 -0700

I make dinner sandwiches at least once a week because there are endless varieties and they come together quickly. I'm always looking for new ways to combine bread, vegetables, meats, and cheese, so imagine how ecstatic I was when I discovered this recipe for Spanish grilled sandwiches. Who knew that two of my favorite things - Spain and sandwiches - could come together in such a scrumptious way?
In this case, a marinated vegetable relish jazzes up a hearty sandwich. Take a look at the recipe, just read more

Spanish Grilled Sandwiches
From Better Homes & Garden magazine
Source

1 6-1/2-ounce jar marinated artichoke hearts
1 7-ounce jar roasted red sweet peppers, drained and cut into strips (about 1 cup)
2/3 cup jalapeno-stuffed olives, sliced
1 medium onion, thinly sliced and separated into rings
1 small clove garlic, minced
1 tablespoon snipped fresh parsley
1/8 teaspoon dried oregano, crushed
1/8 teaspoon ground cumin
4 sandwich rolls, such as pan cubano, bolillos, teleras (about 6-1/2x3 inches), hoagie buns, or two 8-inch Italian flat breads (focaccia), split in half horizontally
1 pound thinly sliced deli roast beef or roast pork
8 ounces sliced provolone cheese
4 teaspoons olive oil

Drain artichokes, reserving marinade; thinly slice artichokes.
Combine artichokes, reserved marinade, peppers, olives, onion, garlic, parsley, oregano, and cumin. If using focaccia, cut in half crosswise. Arrange marinated vegetables, meat, and cheese over bottom halves of rolls. Add tops of rolls.
Coat a very large skillet with 2 teaspoons of the oil. Heat skillet over medium heat for 2 to 3 minutes or until hot. Add 2 sandwiches. Cover sandwiches with foil; weight sandwiches with a large heavy skillet, bacon press, or foil-covered brick.
Cook over medium heat for 8 to 10 minutes or until heated through, turning sandwiches over once and replacing foil and weight. Reduce heat to medium-low, if necessary. Transfer to a serving plate. Keep warm. Repeat with remaining oil and sandwiches.

Makes 4 sandwiches.

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Fast & Easy Dinner: Moroccan Chicken Kebabs

partysugar — Thu, 31 May 2007 08:59:31 -0700

During the summer, kebabs are an ideal quick fix meal. For super busy nights choose meats that don't need a long time to marinate and grill rapidly, such as poultry. In tonight's recipe the creamy marinade mixes together in minutes and the chicken soaks for 20 minutes. Blanching the vegetables before grilling allows them to get fully cooked without being charred on the outside and raw on the inside. Transform these tasty kebabs into an impromptu dinner party by pairing with purchased hummus, tabouleh, and crisped pita. Get a taste of Morocco with this recipe, just read more

Moroccan Chicken Kebabs
From Eating Well

1/4 cup nonfat plain yogurt
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3 cloves garlic
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
1 pound boneless, skinless chicken breasts, cut into smaller pieces
2 small bell peppers, chopped in large chunks
1 large zucchini, sliced in 1/2 inch rounds

Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
Meanwhile, preheat grill or broiler.
Blanch bell peppers in boiling salted water for 3 minutes. Remove with a slotted spoon and refresh with cold water.
Blanch zucchini for 1 minute. Drain and refresh with cold water.
Alternate chicken cubes, peppers and zucchini on skewers.
Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side. Garnish with a sprinkle of chopped parsley.

Serves 4.

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