Tag Archives: barbecue

Barbecued Tofu and Gluten Free Pasta with Zucchini and Pesto

IMG_0720BARBECUED TOFU
15 oz block extra firm tofu; use organic to avoid GMOs
1/2 teaspoon sea salt
pinch fresh ground black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon oregano
1/4 cup fresh pressed lime juice (or apple cider vinegar)
1/4 cup maple syrup (or brown sugar)
1/4 cup ketchup
2 Tablespoons extra virgin olive oil
1-2 cloves garlic; crushed

**Prepare several hours in advance or overnight to allow flavors to marinate into the tofu.**

Drain tofu and cut into desired shape and size. Place in a glass or ceramic container. Sprinkle the top of the tofu with herbs and spices. Combine the lime juice, maple syrup, ketchup, extra virgin olive oil and garlic in a small bowl and pour over the tofu pieces. Cover and refrigerate until ready to bake.

Preheat oven to 375. Pour the tofu and marinade onto a small (9×10″) roasting pan or large cast iron skillet, arrange in a single layer and bake for 20 minutes. You may finish the baking under the broiler for a few minutes (I considered it but the rest of the meal was ready to go).

GLUTEN FREE PASTA WITH ZUCCHINI AND PESTO
14-16 oz (gluten free) pasta
4 Tablespoons extra virgin olive oil
1 onion; quartered and thinly sliced
1/2 teaspoon sea salt
2 zucchini (I used 1 green and 1 yellow- a cross between summer squash and zucchini); cut into bite sized pieces
pinch-1/8 teaspoon freshly ground black pepper
4 cloves garlic
1 1/2 cups fresh basil leaves
1 cup grated pecorino Romano (optional for vegans)

Preheat a wide bottom pot or large skillet with a lid over medium heat. Add olive oil and onion sprinkle with the sea salt and sauté for 5 minutes.

Meanwhile bring a large pot of water to boil for the pasta.

Add the prepared zucchini to the sautéed onions, stir, cover and allow to cook over medium heat for 5-10 minutes until starting to get tender. Stir occasionally to cook evenly.

Meanwhile, Cook the pasta according to package directions.

Then place the garlic in a food processor and finely chop. Scrape down sides, add the basil and process till finely chopped.

Drain the pasta and return to the large pot. Add the grated Romano cheese, sautéed vegetables, black pepper and chopped garlic and basil. Mix well and serve.

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Crab Cakes for Fathers Day

IMG_05141 lb fresh lump crabmeat (or 4- 4.25 oz cans)
2 Tablespoons minced onion
1 egg; beaten
1/4 cup mayonnaise
1 teaspoon dijon mustard
3 Tablespoons fresh parsley; minced (or 1 Tablespoon dry parsley)
1/2 teaspoon fresh thyme; rubbed between fingers (or pinch dry)
1 teaspoon fresh lemon juice (or lime if using cilantro)
2 Tablespoons bread crumbs (for GLUTEN FREE option use oat flour; I grind my own gluten free oats)

bread crumbs/oat flour for coating

canola oil for frying

Pick through the crab meat for any shell or cartilage pieces. (Drain if using canned meat through a fine mesh sieve). Mix remaining ingredients then add the crab meat combining well without breaking apart the lumps. Line a baking sheet with wax or parchment paper. Sprinkle bread crumbs (oat flour) onto a plate. Scoop 1/4 cup of the mixture into your hand and form into a ball (squeeze excess moisture out gently) then press down onto the bread crumb (oat flour) covered plate to coat, flip and press down to coat the other side. Arrange patties on the was/parchment paper lined pan and refrigerate for 1-2 hours to “set” before frying.

Meanwhile, prepare the sides. I served the crab cakes with garlic slaw, roasted corn with black beans, a spicy barbecue sauce and fresh rolls. RECIPES BELOW

Preheat a large heavy bottomed skillet to medium high. Line a baking sheet with paper towels. Add canola oil to generously coat the bottom of the pan and heat. Gently place each patty into the skillet leaving plenty of space around each one. (I used two forks to manipulate the patties.) Fry until golden (just before brown) and gently flip to fry on the other side. Remove from pan and place on paper towels to drain.

GARLIC COLE SLAW
1/4 green cabbage head; shredded or thinly sliced
2 carrots; shredded
2 cloves garlic; crushed
1/2 teaspoon sea salt
pinch teaspoon fresh ground black pepper
1 teaspoon dill weed (or 3 Tablespoons chopped fresh)
2 Tablespoons apple cider vinegar
1/3 cup mayonnaise

Place cabbage and carrots in a large mixing bowl. Add remaining ingredients and toss together. Refrigerate until ready to serve.

ROASTED CORN WITH BLACK BEANS
1 Tablespoon extra virgin olive oil
1 lb bag of frozen corn
1/2 red bell pepper; finely chopped
2 cups cooked black beans (1 15-16 oz can black beans)
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon red pepper flakes (or to taste, you choose the heat)
1/4 teaspoon sea salt
pinch fresh ground black pepper

Line a baking sheet with parchment paper. Combine all ingredients in a bowl, mixing well. Spread the corn mixture evenly on the pan. Preheat the oven to 400 when starting to fry the crab cakes and roast the corn for 10-15 minutes.

SPICY BARBECUE SAUCE
2 Tablespoons apple cider vinegar
2 Tablespoons maple syrup
1 teaspoon mustard
1/4 teaspoon ketchup
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1/2 teaspoon cumin
pinch thyme
1/2 teaspoon sea salt
pinch fresh ground black pepper

Combine all ingredients.

Simple Slaw with Fried Tempeh and Barbecue Sauce

DSC_0010Prepare the simple slaw first giving it time to marinate. Then prepare the barbecue sauce. Fry the tempeh. Stack and enjoy.

Simple Slaw
1/2 head green cabbage
1/3-1/2 teaspoon sea salt
pinch fresh ground black pepper
3 Tablespoons apple cider vinegar
3 Tablespoons extra virgin olive oil

Rinse the cabbage, cut in half, remove any “bad” leaves, cut out the interior stem and quarter. Slice the cabbage into fine strips and place into a large mixing bowl. Sprinkle with salt and pepper, drizzle with vinegar and oil and toss until well combined. Set aside.

Barbecue Sauce
3 Tablespoons ketchup (homemade)
3 Tablespoons maple syrup
1 teaspoon prepared mustard (I used Grey Poupon)
1 teaspoon paprika
1 teaspoon oregano
1/4 teaspoon cumin
1/8 teaspoon cayenne (or to taste)

Combine all ingredients in a small bowl. Set aside.

Fried Tempeh
2 Tablespoons canola oil
1 8 oz package tempeh *for celiac- read the ingredientsto be sure it is gluten free, as gluten sensitive I get the soy and brown rice,

Preheat a large heavy bottomed pan (I use cast iron) over medium high heat. Cut the tempeh block in half lengthwise and crosswise.
DSC_0101 DSC_0102Add canola oil and allow to heat. Place tempeh in pan and fry until golden crispy on one side, flip and fry until golden crispy on the other side. Remove from heat.

Scoop a generous serving of the simple slaw onto a plate, place a piece of tempeh on top and add a dollop of barbecue sauce. Not celiac? see below for a great sandwich.

Xav enjoys his tempeh on a sandwich and with a slice of cheese.
DSC_0006

Roasted Potatoes with Leeks, Barbecue Broiled Salmon Fillets and Microwaved Corn on the Cob

DSC_00091 lb salmon fillet
extra virgin olive oil for broiling pan
2 Tablespoons fresh pressed lime juice (or lemon)
2 Tablespoons maple syrup
2 Tablespoons ketchup
1 teaspoon prepared mustard (I used dijon)
1/4 teaspoon sea salt
1/8 teaspoon thyme
pinch fresh ground black pepper

DSC_0006Lightly oil a broiling pan. Place salmon fillets in one layer on the prepared pan. Mix remaining ingredients together in a small bowl. Pour half of the sauce over the salmon fillets and place in refrigerator for a half to one hour. Reserve the remaining sauce. **do not place any utensil that has touched raw fish back into the sauce as it is contaminated with the raw fish**

Meanwhile, preheat the oven to 400 for the potatoes.

DSC_0004 DSC_0005

 

8 small potatoes; scrubbed and cut into bite sized pieces
extra virgin olive oil
sea salt
fresh ground black pepper

Line a baking sheet with parchment paper. Place potatoes, cut into bite sized pieces, in a medium sized bowl. Drizzle with olive oil and toss to coat. Pour the potatoes into a single layer onto the parchment paper lined baking sheet. Sprinkle with salt and pepper. Place in middle of preheated oven. Bake for 20-30 minutes. Check that the potatoes are soft with some edges beginning to get golden (bake and check 5 minutes at a time till done after 20 minutes).

While the potatoes are roasting, prepare the leeks.

 

 

1 leek
2 Tablespoons butter (replace with extra virgin olive oil for dairy free option)
2 Tablespoons extra virgin olive oil
1/4 teaspoon sea salt
pinch fresh ground black pepper
DSC_0001 DSC_0002 DSC_0003
Rinse leek, cut off root end and slice leek in half lengthwise. This makes it easier to open the overlapping greens to rinse out the dirt that seems to always be stuck in there. Slice leek halves into 1/4 inch slices.

Preheat a medium sized heavy bottomed pot to medium with butter and olive oil. Add the leeks, salt and pepper and cover for a few minutes. Stir, cover and cook for a few more minutes. Reduce heat to low and with lid on continue to saute for 20 minutes, stirring occasionally. Remove from heat. Serve the leeks spooned over the roasted potatoes.

4 heads of corn

Shuck corn. Place corn on a microwave safe plate and cover with a damp paper towel. Microwave on high for 5 minutes. Check for doneness and microwave 2 minutes at a time till done to desired tenderness. (We like ours barely cooked.

DSC_0007When the potatoes come out of the oven turn on the broiler, place the salmon fillets under the broiler and cook for 5-10 minutes depending on the thickness and proximity to the heat source. You can tell that the fish is done when the texture is flakey and falls apart. Serve the remaining sauce on the side for those who like a little extra.