Root Vegetables

Baked Potato In A Can


In the mood for a great baked potato while sitting around the ole camp fire? Here is a quick and easy way to make them. Remove the entire top of a soda can. Smear the whole potato with butter (and any other seasoning you like). Slip the raw potato into the soda can; cover top with aluminum foil and place the can onto the hot coals of your campfire. They bake in the can just as they would in the oven!

What I like about this recipe is that you don’t have the problem of the aluminum foil getting ripped or torn by the wood in the fire, which has happened to me more than once. Also, I think it would work with other veggies as well.

Grilling Fruits and Vegetables

Grilling fruits and vegetables is not hard. You just need to have a clean grill, thoroughly washed fruits and vegetables and you can do whatever you want with them. You can cook them right off the grill or you can use sticks or a grilling pan. Vegetables will cook better if brushed with quality oil and sprinkled with fresh herbs. The natural sugars of fruits will be more pronounced when grilled because they will be caramelized with an added smoky flavor. Who wouldn’t want that, right? Below are some fruits and vegetables that you can grill at your next barbecue.

  • Apples

The humble apple can be grilled too. Apples when cook becomes more delicious when cooked and becomes even more delicious when grilled because the heat sweetens and soften the fruit. Cut into thick slices and place directly on the grill. Sprinkle some cinnamon sugar before removing the apples from the grill and you’re all set.

  • Artichoke

Halve 6 baby artichokes, and brush with olive oil. Grill cut-side-down 6 minutes. Turn, and sprinkle with 1 Tbs. each minced garlic, rosemary, and thyme. Grill 4 minutes more.

  • Asparagus

Steamed or blanched asparagus is good, but grilling adds more punch to it. Lightly char the asparagus over the grill, toss them in a bowl after and add some extra virgin olive, a bit of chili flakes, salt and pepper to add more taste to it.

  • Avocado

Want to make some smoky guacamole? Cut the avocados in half and grill them for 2 minutes on each side. Follow your favorite guacamole recipe and enjoy it with your preferred chips.

  • Banana

Place banana on grill with skin intact. Turn it until it is deep brown all the way around. Cut open, to reveal the baked banana. Serve with cold whipped cream and a touch of cinnamon for contrasting temperatures, color, and flavor.

  • Bell Peppers

You can grill them whole, cut in half or chunks. Roasted red and green peppers are good in salads or in an antipasto platter. You can also sprinkle them with extra virgin olive oil, salt and pepper and make a sloppy roasted pepper sandwich.

For a sizzled Red Pepper Salad, cut 2 red bell peppers into 8 wedges each, and thread onto skewers. Coat with cooking spray, and grill 12 minutes. Transfer to bowl, and toss with 1 cup cooked chickpeas, 1/2 cup chopped fresh fennel, 1 Tbs. olive oil, and 2 tsp. lemon juice.

  • Berries

Here’s a recipe for a mixed Berry Compote. Combine 3 cups fresh berries with 2 tsp. light brown sugar, 1 tsp. lemon juice, and 1/2 tsp. cinnamon. Cut 2 10-inch lengths heavy-duty foil, and spoon 1 1/2 cups berry mixture onto center of each foil sheet. Fold edges together to seal packets, and grill packets 5 minutes.

  • Broccoli

Toss 4 cups broccoli florets with 2 Tbs. garlic oil in bowl. Grill 6 minutes using a grid-style grill topper. Transfer broccoli to bowl, toss with 3 Tbs. prepared BBQ sauce, then grill 2 minutes more.

  • Corn

Put corn with husk and silk intact on the grill away from flames. Turn periodically – about 15 minutes. Shuck the corn and remove the silk. Eaten as is, roasted corn has a rustic smoky flavor.

You can pull the husk off and grill with butter and salt. Grill it for about 5-7 minutes. A bit of char will add to its smoky flavor as compared to leaving the husk when grilling.

Tasty toppings range from the expected butter and sea salt to the more interesting serving suggestions I learned from my Latino friends. Squeeze the juice of a lemon or lime on the corn in place of salt. Try a dash of ground red pepper, a splash of hot sauce or a sprinkle of Parmesan cheese to take it from a side dish to a main course. This is a vegetarian delight.

  • Eggplant

Eggplants are versatile and every eggplant growing nation have made some eggplant grilling for decades. When grilled, the outer skin becomes crispy and the insides creamy. You can cut them crosswise or lengthwise and coat them with some extra virgin olive oil, salt and pepper and cook for 6 minutes or until the eggplant is tender. You can dip it in marinara sauce or malt vinegar or blue cheese. The possibilities are endless.

  • Green Beans

They are wonderful when grilled, but will slide down or slip through the grill. The solution? Go get a grill basket. You can cook these slender vegetables without losing or burning one of them. After cooking, just toss them in a bowl, sprinkle some extra virgin olive oil, salt, pepper and a bit of butter to make everything nice and tasty.

Alternatively, you can thread string beans onto skewers (don’t crowd them too tightly). Brush with garlic oil; grill 4 minutes on each side.

  • Nectarines

Cut them in half, drizzle them with a bit of extra virgin olive oil and sprinkle some brown sugar after grilling. It’s just like taking a bite of heaven.

For nectarine halves with goat cheese and pistachios, grill 4 pitted nectarine halves 5 minutes on each side. Top with 1 tsp. soft goat cheese, 1 Tbs. honey, and 2 tsp. toasted chopped pistachios.

  • Peaches

Fresh peaches are good, canned peaches are great desserts, but grilled peaches are heavenly. One great thing about grilled peaches are when you take a bite, you will get a chutney-like texture which can compliment grilled chicken or steak. If you have a sweet tooth, you can grill peaches and sprinkle with cinnamon sugar.

  • Pineapple

Grilling pineapple reduces its sourness or acidity, but enhances its sweetness because the fruit is caramelized and its natural sugar adds to its sweetness. It’s just like eating hot, fruity candy.

Peel pineapple; slice width-wise in 1/2 inch slices. You can cut them into circles or wedges and place them directly on the grill for 3 or 4 minutes on each side. If you want it to be sweeter, add a few drops of honey after grilling. Eat as an accompaniment to seafood or fish, or as a desert.

For a tequila-lime pineapple, whisk together 3 Tbs. tequila, 1 1/2 Tbs. agave nectar, 1 Tbs. lime juice, and 1/8 tsp. cayenne pepper in bowl. Add 4 fresh pineapple rings, and marinate 2 hours. Grill 7 minutes on each side. Serve with reserved marinade.

  • Portobello Mushrooms

You can use these big and round mushrooms as a substitute for your ground beef patty. Portobellos have a meaty consistency which will be better if you brush it with olive oil and cook them for 7 minutes on each side.

  • Squash

You can roast summer squash, such as party pan, chayote, zucchini, or hard-shelled winter squash like butternut, delicata, or acorn. Summer squash should be clean and dry. Then cook whole, slice and add to kabobs, or chop and cook inside foil with olive oil and season to taste.

Summer squash can also be cut in half, the seeds and insides removed, brushed with corn, peanut, or olive oil, and seasoned with lemon, sea salt, and pepper. Ground ginger or cinnamon goes well with winter squash as well. Place prepared winter squash halves in foil. Put them on the barbecue grill. Roast until tender, about 35 to 40 minutes.

For lemon-basil butternut slices, cut peeled butternut squash into 1/4-inch-thick slices; coat with cooking spray. Grill 20 minutes. Sprinkle with 2 Tbs. olive oil, 1 Tbs. lemon juice, 8 basil leaves, and 3 Tbs. raisins.

  • Sweet Potato

Scrub the potato, rinse it, and pat it dry. Prick it with a fork. Wrap it in foil. Place it on the grill. Turn periodically. It cooks in about half an hour on a medium grill. Test for doneness; it should feel soft. Cut it open. Carve an X shape on each half. Squeeze and fluff potato. Serve warm with butter, sea salt, fresh ground pepper, cinnamon, and cayenne. Roasted Sweet potato with a dash of spice is sure to add nice warmth to a chilly evening.

For sesame sweet potatoes, cut 3 large sweet potatoes into 1/4-inch-thick slices; brush with 2 Tbs. toasted sesame oil. Grill 15 to 20 minutes, or until tender and browned.

  • Tomato

Smoky salsa or a smoky tomato sauce or a smoky side for your shawarma or kebab? Slice the tomatoes in half, grill them with a bit of olive for about 3 minutes on each side and you’re done.

  • Watermelon

Who would have thought that that grilling a watermelon is such a delicious experience? There’s only a few people who like their watermelons grilled, but trust those people, they did one good thing into another wonderful experience. You can add honey and some lemon juice to make more exciting or you can make a salad by mixing arugula and some balsamic dressing. Just remember, watermelon cooks fast and it’s better to cook them using indirect heat.

  • Zucchini

Cut into thin slices and coat them with olive oil, salt and pepper. Grill them for 1 minute and you will have a delectable treat.

For zucchini with Parmesan and pine nuts. Halve 4 small zucchini; coat with cooking spray, and grill 15 minutes. Top with 1 1/2 oz. shaved Parmesan cheese, 1/4 cup chopped fresh mint, and 2 Tbs. toasted pine nuts.

Sources:

 

Potato Leek Soup

Ingredients:

  • 3 big leaks cleaned and sliced finely (white bits only)
  • A handful of fresh dill or about 3 tbsp dried dill
  • 3-4 huge potatoes peeled and diced
  • 5-6 chicken stock cubes
  • Black pepper
  • A stick of butter

Melt the butter and add leeks till soft. Add potatoes, and rest of ingredients. Add enough water to cover veggies. Bring to a full boil. Boil for 10 minutes. Lower heat and gently simmer for about 30 minutes. Can add a small can of evaporated milk at the end, but it usually is creamy enough without it.

Beet Latkes stuffed with Goat Cheese

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Beets and goat cheese are a classic pairing, most typically found in salads, but I’ve given them a new spin in this latke recipe, and let me tell you—they are INCREDIBLE.

You’ll want to freeze the goats cheese slightly so that it doesn’t ooze out while frying, so that’s our first step. Slice the goats cheese thinly and put it in the freezer.

Now you’re ready to fry and assemble the latkes. Adding a piece of carrot to the oil any time you’re frying helps absorb the burnt taste. When the carrot starts to look shriveled, remove it and put in a fresh piece. It works. Trust me. I take my frying carrots very seriously.

Ingredients:

  • 20 oz. shredded raw beets
  • ½ a large onion, shredded or finely diced
  • 2 eggs
  • ¼ cup flour
  • 1 tsp. kosher salt
  • goat cheese (I used a 7oz. tube)
  • oil for frying

Directions:

Finely slice the goat cheese into rounds and freeze for 15-20 minutes. Mix the shredded beets, onion, flour, eggs and salt. Pour 2-4 tbsp. of oil into the frying pan and heat on medium-high. Use a spoon, or a small measuring cup (1/8 cup) to scoop up the batter. Gently place a spoon of batter in the pan and flatten it. Place a piece of goat cheese on top of the batter, then cover the goat cheese with another scoop of batter. Fry for 3-4 minutes, then gently flip the latkes and fry for another 1-2 minutes on the second side. When ready, the latkes will be crisp on the outside and soft on the inside, with the goat cheese deliciously melted. Repeat until batter is finished.

Yields: 12 latkes.

Source: Chabad

 

Butternut Squash Sweet Potato Latkes

squash-and-sweet-potato-latkes

Instead of making sweet potato pie for Thanksgiving, and potato latkes for Chanukah, try these sweet potato butternut squash latkes. You’ll get the flavors of Thanksgiving but the crispy fried texture of Chanukah.

Two tips for latke making:

  1. Stick a small piece of carrot in the oil. The carrot absorbs the burnt taste the oil sometimes gets. When the carrot looks dark ad shriveled, take it out and replace with a new one.
  2. To make the latkes a uniform size, use a 1/3 cup measuring cup to scoop up the batter.

Ingredients:

  • 1 butternut squash
  • 2 Yukon Gold potatoes
  • 1 large onion
  • 1 sweet potato
  • 4 eggs
  • ½ to ¾ cup flour
  • 2 tbsp. kosher salt
  • Olive oil for frying
  • Optional: If you’re serving these at a dairy meal, throw in ½ cup grated parmesan cheese

Directions:

Dice and sauté the onion in 2 tbsp. olive oil and ¼ tsp. salt. Peel and shred the butternut squash, sweet potatoes and potatoes. Mix all the ingredients in a large bowl. Heat olive oil in a non-stick frying pan. Scoop the batter using a measuring cup for uniformity. Drop into the hot oil (keep the flame on medium-high). Fry each latke until brown on one side—approximately 3-4 minutes. Flip and fry on the other side another minute or two, or until brown, on the second side. Remove from oil and drain on a paper towel. The paper towel soaks up the excess oil while keeping the latkes fresh. Repeat until all the batter has been fried.

Serve immediately—that is, if they make them out of the kitchen at all.

Note: Recipe makes approximately 30 medium latkes.
Source: Chabad

Potatoes with Lemon & Thyme

868-potatoes-with-lemon-thymeWarming lemon and pungent thyme with tender potatoes – delicious and good for you.

Ingredients:

  • 1 leaves Bay Leaf
  • 2 pinches Black Pepper
  • 1/2 whole Lemon
  • 2 whole Potatoes
  • 2 pinches Salt (Mineral Salt is best)
  • 1 tbsp Sunflower Oil
  • 1 tsp Thyme (fresh)

Preparation:

Skin potatoes. Put potato, salt, bay leaf, and black pepper in a pot with 1 cup water. Steam covered until potatoes are tender. Cut into bite sized chunks and saute in sunflower oil. Chop thyme and sprinkle over just as potatoes begin to brown. Remove from heat, garnish with lemon juice and mix gently.

Source: Joyful Belly

Cranberry Borscht

borscht-b-640Ingredients:

  • 2 cups cranberries
  • 3 quarts water
  • 2 large onions (sliced)
  • 2 cups finely shredded cabbage
  • 1 one pound can of beets (julienne or sliced accordingly)
  • salt to taste
  • 1/4 cup honey
  • 1/2 pint sour cream
  • 3 hard boiled eggs (sliced)

Cook cranberries in water for about 10 minutes or until skins pop. Put cranberries and liquid through sieve or food mill. Skim the seeds from the top. Add onions and cabbage. Cook for 20 to 30 minutes or until soft. Add beets and beet liquid. Season with salt and honey. Serve hot or well chilled. Garnish with sour cream and slices of hard boiled eggs.

Yield: 8 servings

Source: The Honey Cookbook

Yam Curry

yam-curry

  • 1 generous handful of fresh Mushrooms (sliced)
  • 1 small Carrot
  • 1 medium Yam
  • 1/2 golden Onion
  • 1 cup Green Vegetables (zucchini, peas, green beans)
  • handful of Bean Sprouts
  • Tomato (sliced)
  • 1/2 cup (or more) Sour Cream
  • 1 to 1 1/2 cups Water
  •  1 tsp Curry Powder
  • Cumin, Coriander, and/or Turmeric (to taste)
  • Salt and Pepper (to taste)
  • Flour Mixture

Fry the sliced mushrooms and the seasonings in oil until partly done. Add 1/2 cup of water and the Carrot, Yam, and Onion – all cut into long thin slices. Cook for a few minutes. Add the Green Vegetables and cook for about 5 minutes. Toss in the Bean Sprouts, and enough water to make gravy (about 1/2 to 2/3 cup). Dribble in the Flour Mixture, then add sliced tomato. Simmer one minute and remove from heat. Add the sour cream.

Flour Mixture:

In order to make a smooth gravy, mix 1 or 2 tablespoons of flour with enough water to make a smooth pasty liquid. Add a few drops at a time to the liquid in the pan in which you wish to make gravy. Stir constantly. Heat should be on low. Add salt and pepper. The smoother the flour used, the smoother the gravy.

From: Vegetarian Cookbook

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