Veggie Skewers

Veggie skewers II

Veggie Skewers

  • Servings: 6
  • Difficulty: Easy
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When hungry people are chomping at the bit at a BBQ appetizers can buy you time and these ones are so easy and tasty that your guests may even forget about the main course.

Here’s how we do this one.

Shopping List:

  • 8 ounces Paneer
  • 1/2 of a Large Red Onion -thick sliced
  • 1 large Red Pepper – cut into chunks
  • 12 – 18 Grape tomatoes
  • 3 tablespoons Olive Oil
  • 2 teaspoons Cumin
  • Salt and Pepper to taste
  • 6 Bamboo/Metal skewers

Putting it all together:

  1. Cut the Paneer into small cubes and place in a large bowl.
  2. Add all the remaining ingredients and mix well.
  3. Soak the bamboo skewers for 30 minutes so they won’t burn.
  4. Starting with the Paneer thread the ingredients on the skewers, alternating, until all skewers have been used.
  5. Grill at 350° for about 10 minutes.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                             Bon Appetit

Raised Veggie Garden

 

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When I first decided to do a blog my wife and I kicked around various and sundry themes in an effort to come up with something unique but also something that would reflect what we both like. After about a half a dozen ideas we hit on the simple reality that she liked to garden and I liked to grill and so gardensandgrills was born.

Now in the very beginning I had every intention of writing as many garden posts as I did grilling ones however as oft time happens life jumped up and my wife became sick so she could no longer garden as she loved and since I was picking up the slack doing things she couldn’t the gardening aspect for us was put on the back burner.

Fast forward and she is doing remarkably better than she has in years and she can get back into the garden which then allows me the time to get back to my second love, or maybe my third after my wife and cooking….. veggie gardening.

What you see pictured here is a raised garden idea that I found on the web and decided that it was exactly what I had in mind and that with a little time and patience (it’s 14 feet wide, six feet deep, ten inches of soil and each side section is five feet wide in the front) I could build myself however mother nature had something to say about my schedule but after three straight days of rain I managed to get it finished and the planting done….. all for around $350.00.

Now, as with anything else that gets planted into the ground, I need to weed, feed and pray because I really really want a bumper crop of veggies and herbs and since I planted things I use all the time, Celery, Cucumbers, Red Onions, Tomatoes, Garlic, Chives plus the Hot Peppers for some awesome Salsa and Relishes….. I’m a wee bit on edge but we will see what happens.

So there you have it, my raised veggie garden and although it may not be another “simple but tasty recipe for the grilling season and beyond” what it grows will surely contribute to that.

Until next time……….

                           Bon Appetit

 

 

Veggie Quinoa

Veggie Quinoa

  • Servings: 3-4
  • Difficulty: easy
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I am 95% “Meatasaurus” and 5% “Vegisaurus” which mathematically means I am no part “Vegansaurus”  and that math works for me since I adore my meat. As for dairy, fruit and veggies… I can’t see living without them but I also can’t see having a strict diet of them but to those who can live on a strictly vegetarian diet I doff my hat to you. With that being said I recently found myself contemplating a veggie dinner more out of necessity than any other reason. It was between grocery shopping days and there was no protein (read meat) in the house…… besides I was to lazy to go out and get some so after peering into the pantry for what seemed like an eternity a plan was formed. I would use up the rest of the Quinoa and add other little goodies to it.

Now for those of you who may not be familiar with Quinoa it is simply a grain that is cooked similar to rice and, in my humble opinion, is every bit as good as rice but is oft times overlooked as a substitute for rice or other starches AND Quinoa absorbs whatever flavors are added to it so that makes it very versatile.

Here’s how we do this one.

Shopping List:

  • 1 3/4 cups Chicken stock
  • 1 cup Quinoa (normal liquid to Quinoa ratio is 2-1)
  • Half a medium onion- chopped
  • Half a seeded and chopped Jalapeno
  • 1 1/2 cups frozen mixed veggies
  • Two garlic cloves- diced
  • 1 1/2 teaspoons Turmeric
  • 1 teaspoon each of Oregano and Thyme
  • 2 Tablespoons Canola oil
  • Salt and pepper to taste

Putting it all together:

  • In a medium sized pot combine the Quinoa, chicken stock and Turmeric
  • Bring the pot to a boil and reduce heat to a simmer
  • Simmer the Quinoa for approx. 20 minutes or until all the liquid has been absorbed
  • Meanwhile, in a large sauce pan heat the oil and saute the garlic and onion until the onion is translucent— approx. 3 mins.
  • Add the remaining ingredients to the garlic and onion and continue sauteing until the veggies are heated through. If need be add a little water to the veggies.

Once the Quinoa has cooked add it to the veggies and mix well. Spoon into a bowl and enjoy. Also feel free to add whatever protein you like. I would suggest chicken or shrimp.

There you have it, another “simple but tasty recipe for the grilling season and beyond”

Until next time……….

                           Bon Appetite