Showing posts from September, 2012

Lemon Garlic Pasta with Peas

This recipe is easy and light and hits the spot when you want something citrusy. Lemon and garlic and wine join forces to make simple pasta shine. I also discovered some new spices which I've added to the mix. New flavors are always exciting. Ingredients 1/2 box pasta 2 lemons 2 tbls olive oil 1/4 dry white wine 6 cloves smashed, minced garlic 1 cup frozen green peas salt, pepper, sage Cook pasta according to package directions. For a one pan dish cook your pasta in an over sized frying pan (sometimes called a chicken fryer pan). They're about 14 inches and have higher sides than a typical frying pan. You can fill them half way with water and cook your pasta in them, amongst other uses. Set cooked pasta aside in storage container. Retain 1/4 cup of the pasta cooking water in a heat safe measuring cup. In the same pan add 1 tbl of your oil and heat on medium. When the oil is hot saute your garlic and 1/4 tsp salt. Cook garlic for about 3 minutes. Add pasta back

Grilled Roasted Garlic

Everyone loves roasted garlic. It has great flavor and a wonderful appetizing aroma that really enhances a meal. Roasted garlic is traditionally made in the oven. But if you can bake a potato on an outdoor grill, surely you can roast garlic that way as well. It's quite easy and yields the same magnificent results. I used a foil packet to grill my garlic and it worked out great. I was grilling some baked potatoes and just plopped the garlic packet right on top of them for the last 30 minutes. I first peeled and de-stemmed the cloves. Then  stuck them in the foil packet with some olive oil and salt. I poked a few holes in the packet with a fork. Done and done. After your potatoes have cooked for 30 minutes on your grill, throw the packet on there too. 30 more minutes later you've got potatoes and roasted garlic. Take one of your roasted garlic cloves and use your fork to mash it into the meat of the potato. Add some fresh cracked black pepper. Soooo gooood. Other great

Garbanzo Bean and Barley Salad with Lime

I love lime. It's the bomb. It's way better than any bottled dressing you can buy. Try it and you'll see. Combine fresh lime juice, lime zest, olive oil, salt and pepper and tell me it isn't the best salad dressing you've ever had. Make sure to let all the combined ingredients chill for a little while. It makes a big difference. Sometimes I also like to add some hot sauce and or some basil. You can also switch things up by using lemon instead of lime. I find the lemon to be just as good, but a milder flavor. A great way to use your lime dressing is on a chilled bean and barley salad. Here's how. Ingredients 1 can garbanzo beans rinsed 1 lime 5 cloves garlic 1/2 medium red onion 1 cup lightly sauteed broccoli 1 cup cooked pearl barley 6 black olives sliced olive oil salt, pepper and basil hot sauce (optional) chopped almonds (optional) Use a medium sized bowl or storage container to combine your salad ingredients. We will both make and store our

Grilled Baked Potatoes

Baking potatoes on your outdoor grill is a great way to get delicious baked potatoes without turning on the oven and heating up the house during warm weather. It's easy, cost effective and environmentally conscious. Now, if you search the Internet for recipes, everyone will tell you to wrap your potatoes in aluminum foil. Don't do it! Don't listen to them! They are wrong! You should bake your potatoes naked. Wash the skins thoroughly under cold running water. Pierce each tater a few times with a fork and cook foil free on direct medium heat for about one hour. All potatoes as close to the center of the grill as possible. If all don't fit in the middle, place the smaller guys further out. Rotate which ones occupy the prime heat position. On a small grill you may have to cook those on the outside longer than an hour after the ones from the middle are done and have been removed. Turn each potato over after 30 minutes to crisp both sides of the skin. Knowing when your baked

Easy Vegan Chili

It's always nice to cook from scratch. But there's not always enough time. Sometimes we just want simple and fast. This vegan chili recipe is all those things and tasty too. We'll utilize store made chili and augment it for that great kick of flavor that you expect from homemade, only in way less time. Ingredients 1 can hormel vegetarian chili (which is also vegan) 1 jalapeno pepper diced 6 cloves garlic, smashed and minced 1/2 cup frozen mustard greens 1/2 cup frozen corn nibblets 1/4 cup canned black beans rinsed 2 tsps olive oil 1 tsp cumin seeds 1 cup white rice 1 tsp chili powder 1 tsp garlic powder 1 tsp curry powder 5 tbls nutritional yeast 2 cups water for cooking the rice Cook rice and greens in 2 cups water and half cumin seeds. When rice has absorbed almost all the water add can of chili. Heat for 2 minutes on medium low heat uncovered, stirring often. Add garlic and chili pepper. Cook 2 minutes longer. Add frozen corn. Stir to combine. Turn off heat. Keep pot o