This is a perfect Spring meal: it comes together in a snap when you've been sidetracked by the nice weather and forget to start dinner. I get the beets steaming first, then season the chicken. While my husband grills, I make the bok choy. Voila!
Sweet & spicy grilled chicken
2 ts paprika
1 ts thyme
1 ts oregano
1 ts minced dried onion
1/4 ts orange zest
1/4 ts salt
1/4 ts pepper
1/4 ts crushed red pepper
1 tb olive oil
1 ts lemon juice
1 ts honey
4 chicken breasts
Combine dry spices (first 8 ingredients) in a small dish and set aside. Whisk together liquids (next 3 ingredients). Coat both sides of chicken breasts with sauce and sprinkle with dry spice mix. Grill until done.
Golden goat beets
2-3 golden beets, peeled
3 oz goat cheese, crumbled
2 ts olive oil
Salt & pepper
Cut beets into bite sized pieces and steam 15 minutes in basket over boiling water. Toss with remaining ingredients. Sprinkle with chopped fresh cilantro, if you have it.
Garlic bok choy
1 tb olive oil
5 cloves garlic, finely chopped
3 heads bok choy
2 tb white wine
Cut stem ends off of bok choy and remove any mangled outer leaves. Cut thick rib sections into 1-inch pieces; cut leafy parts into wide ribbons. Heat the oil in a skillet and cook the garlic until fragrant but not burnt. Add the bok choy ribs and cook a few more minutes. Turn down the heat, add the bok choy leaves and toss to coat with garlic and oil. Add wine to steam and immediately remove from heat.
Showing posts with label grilling. Show all posts
Showing posts with label grilling. Show all posts
Friday, April 27, 2012
Thursday, April 26, 2012
Multicultural meat
This is a Middle Eastern dish made with an Asian marinade. It works!
Tea-crusted Beef Kabobs
2 lbs beef, cubed
3 tb tamari
2 ts orange zest
2 tb oil
2 ts dried chili flakes
2 tb lemon juice
2 ts (or bags) green tea leaves
5 garlic cloves, minced
assorted veggies, cut into bite-sized pieces
Combine beef cubes and next 7 ingredients in a zip-top bag and marinate overnight. Thread beef cubes onto skewers, alternating with veggies - I used mushroom, bell pepper and onion. Grill to desired temp.
Tea-crusted Beef Kabobs
2 lbs beef, cubed
3 tb tamari
2 ts orange zest
2 tb oil
2 ts dried chili flakes
2 tb lemon juice
2 ts (or bags) green tea leaves
5 garlic cloves, minced
assorted veggies, cut into bite-sized pieces
Combine beef cubes and next 7 ingredients in a zip-top bag and marinate overnight. Thread beef cubes onto skewers, alternating with veggies - I used mushroom, bell pepper and onion. Grill to desired temp.
Monday, October 4, 2010
My new favorite dinner
Seriously. Good.
Dry rubbed, slow roasted, baby back ribs
Dry rub (inspired by a variation of a variation of an Alice Waters recipe)
1 tsp coarse ground pepper
2 tsp coriander
2 tsp fennel seed
2 tsp rubbed sage
2 tsp cumin
To prepare: Mix rub ingredients together and pat into all surfaces (especially meaty side) of 2.5ish pound rack of ribs. Let sit covered in refrigerator for several hours. Set on counter 1 hour before cooking to come to room temp. Drizzle with oil (I like olive or walnut).
To make: Turn grill on to the lowest setting possible. Grill over indirect heat, meat side down, for 30 minutes. Flip rack every half hour for 3 hours. Add a little more oil if absolutely necessary.
Did I mention there was slaw too? Especially awesome when apples are in season.
Waldorf slaw
1 bag shredded red cabbage
1/2 red onion, diced
1 apple, diced (something crisp and sweet!)
1 c sour cream (or greek yogurt)
1/3 c apple cider vinegar
1/3 c crushed walnuts
1 tb fresh parsley, chopped
fresh ground pepper to taste
Put cabbage, onion and apple in a large bowl. Whisk together sour cream and vinegar and add to bowl. Stir until solid ingredients are coated with dressing. Add walnuts and pepper and mix through. Top with parsley.
Dry rubbed, slow roasted, baby back ribs
Dry rub (inspired by a variation of a variation of an Alice Waters recipe)
1 tsp coarse ground pepper
2 tsp coriander
2 tsp fennel seed
2 tsp rubbed sage
2 tsp cumin
To prepare: Mix rub ingredients together and pat into all surfaces (especially meaty side) of 2.5ish pound rack of ribs. Let sit covered in refrigerator for several hours. Set on counter 1 hour before cooking to come to room temp. Drizzle with oil (I like olive or walnut).
To make: Turn grill on to the lowest setting possible. Grill over indirect heat, meat side down, for 30 minutes. Flip rack every half hour for 3 hours. Add a little more oil if absolutely necessary.
Did I mention there was slaw too? Especially awesome when apples are in season.
Waldorf slaw
1 bag shredded red cabbage
1/2 red onion, diced
1 apple, diced (something crisp and sweet!)
1 c sour cream (or greek yogurt)
1/3 c apple cider vinegar
1/3 c crushed walnuts
1 tb fresh parsley, chopped
fresh ground pepper to taste
Put cabbage, onion and apple in a large bowl. Whisk together sour cream and vinegar and add to bowl. Stir until solid ingredients are coated with dressing. Add walnuts and pepper and mix through. Top with parsley.
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| What I want for dinner every night... |
Tuesday, September 14, 2010
Tailgate time
Football season started - for me anyway - this weekend with the first Eagles tailgate of the year.
What's a primal girl to do without chips, subs or cookies?
Eat MEAT! Mmm...burgers, chicken apple sausage (from Trader Joe's), and grilled shrimp. Veggies and dip round it out -- and keep me from chewing my arm off waiting for the grill to heat up!
Burgers
OK, I know everyone knows how to make a basic burger, but my husband is truly the master. Here's how he does it:
85/15 organic ground beef (or venison)
Cayenne, garlic powder and minced onion to taste
Mix (by hand) and make into four patties per pound of beef. Poke a little hole in the center of each with your finger to help them cook all the way through.
Top with mustard, avocado and cheddar.
Shrimp
Whisk 2 parts olive oil and 1 part lemon juice
Add generous amounts of minced garlic, cumin, ground pepper and chopped cilantro
Marinate shrimp for several hours and then throw on the grill for a few minutes until just cooked
Dip
4 oz cream cheese
1/2 c sour cream
1 tb minced garlic
1/4 c chopped herbs - whatever is fresh in your kitchen garden (I used tarragon, parsley, chives and oregano this time. Cut the leaves with a mezzaluna to release some of the oils and to avoid having large pieces of leaf in your dip.)
Mix together and let sit about an hour for flavors to blend.
I serve with broccoli and carrot slices.
This dip is also good to stuff mushroom caps or cherry tomatoes. I also used it as a spread for my burger.
What's a primal girl to do without chips, subs or cookies?
Eat MEAT! Mmm...burgers, chicken apple sausage (from Trader Joe's), and grilled shrimp. Veggies and dip round it out -- and keep me from chewing my arm off waiting for the grill to heat up!
Burgers
OK, I know everyone knows how to make a basic burger, but my husband is truly the master. Here's how he does it:
85/15 organic ground beef (or venison)
Cayenne, garlic powder and minced onion to taste
Mix (by hand) and make into four patties per pound of beef. Poke a little hole in the center of each with your finger to help them cook all the way through.
Top with mustard, avocado and cheddar.
 |
| Veggies & dip, burgers & toppings ... Go Eagles! |
Whisk 2 parts olive oil and 1 part lemon juice
Add generous amounts of minced garlic, cumin, ground pepper and chopped cilantro
Marinate shrimp for several hours and then throw on the grill for a few minutes until just cooked
Dip
4 oz cream cheese
1/2 c sour cream
1 tb minced garlic
1/4 c chopped herbs - whatever is fresh in your kitchen garden (I used tarragon, parsley, chives and oregano this time. Cut the leaves with a mezzaluna to release some of the oils and to avoid having large pieces of leaf in your dip.)
Mix together and let sit about an hour for flavors to blend.
I serve with broccoli and carrot slices.
This dip is also good to stuff mushroom caps or cherry tomatoes. I also used it as a spread for my burger.
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