Monday, July 18, 2011

Why we eat what we eat

Why don't we eat much meat?

This sums it up quite nicely: EDF's Meat Eater's Guide

Sweet and Sour Tofu Skewers

It’s still hot. You’re still hungry. How ‘bout more kebabs? (Note: The word kebab (also spelled “kabob”) should not be confused with the word haboob. Trust me, you don’t want to eat a haboob.)

(Adapted from Women’s Health)

1 package extra-firm tofu, drained, patted dry and cut into skewerable cubes
2 medium zucchini, cut into skewerable chunks
1 pineapple, cut into skewerable chunks
1 large red onion, cut into skewerable chunks
2 red bell peppers, cut into skewerable chunks
1 tbsp. maple syrup
3 tbsp. ketchup
½ tbsp. soy sauce
1 tbsp. rice vinegar
1 tsp. Asian chili sauce
8 skewers (soaked in water for 20 minutes if wooden)

1. Preheat grill to medium high and assemble skewers: tofu, zucchini, pineapple, onion, red pepper. (Use whatever order you want, as long as the skewerables stay on the skewers.)

2. In a small bowl, whisk together maple syrup, ketchup, soy sauce, rice vinegar and chili sauce.

3. Brush about half of the glaze on the skewered food and grill, turning occasionally, until everything is lightly charred and the vegetables are at least a little bit soft.

4. Brush the remaining glaze on the food and eat.

Wednesday, July 13, 2011

Lemon-Garlic-Marinated Chicken and Grape Skewers

It’s hot. You’re hungry. Here’s a recipe.

(Adapted from “So Easy”)

2 tbsp. olive oil
juice from 1 lemon
finely grated zest from 1 lemon (at least ½ tsp.)
2 cloves garlic, minced
¼ tsp. salt
skinless boneless chicken breasts, cut into skewerable cubes (the original recipe calls for 1lb. of chicken, but of course chicken never comes in 1 lb. packages…just use one package.)
8 skewers (soaked in water for 20 minutes if wooden)
1 ½ cups seedless green grapes

1. Combine olive oil, lemon juice, lemon zest, garlic and salt in a bowl. Whisk.

2. Transfer marinade to a zip-top bag and add chicken. Seal and squish to coat. Marinate in the refrigerator for at least 20 minutes (up to 5 hours).

3. Thread chicken and grapes onto skewers, alternating grape-chicken-grape-chicken, etc.

4. Preheat grill to medium high and prep with cooking spray.

5. Grill until the chicken is cooked through, about 3-4 minutes per side.