This is a no-cook pasta sauce that is so quick and easy for those hot summer days. My Dad made this for us when we were kids. I have no idea how closely this mirrors what he used to make for us, but it’s how I make it and we all like it. The longer you allow it to sit and have the flavours mingle the better, but allow a minimum of at least 1 hour. We will have this with some grilled Italian sausage on the side to get some protein in, but you can easily use chicken too. Or, if you want to keep it vegan or vegetarian, add some chickpeas to the sauce when you first mix it up to allow them to absorb the garlicky-herby flavours of the ingredients. Continue reading
Recipes
BBQ Flat Chicken
The best way to get an even cook on a barbecued chicken without a rotisserie is to remove the spine, open it up and flatten it. I have filmed a video of my husband flattening a chicken so you can see how easy it is, but if you’re at all squeamish, make sure the sound is turned off because you do hear the bones. It actually sounds louder in the video than it does in real life, though. (Technical difficulties–okay, it’s all User-related–loading the video. Please bear with me. It’s coming.) Opening up the chicken allows you to season and flavour the inside of the chicken as well as the outside and creates a “rack” (ie, the rib cage) for you to cook the chicken on so it doesn’t stick to the grill. You will end up with a juicy, succulent chicken with nice, crispy skin, in just about an hour. This recipe is the directions for a very basic chicken, but the Tips section below includes flavour variations and how to apply them. Continue reading
Chimichurri
In the same way every country has its own version of stew, most countries have their own version of pesto, using the flavours and ingredients readily available to their region. Chimichurri is the South American version of pesto, although it is predominantly associated with Argentina. Rather than being used as a pasta sauce, though, it is used as a baste for grilled meats and vegetables, and as a condiment to accompany the meal. It’s verdant and garlicky, with a hint of heat (or a slap of heat if you’re so inclined). It goes well on chicken, beef, and pork, but lends its own flavour to each dish, rather than making everything taste the same. Continue reading
Southwest Black Bean and Quinoa Burger
While we like our veggies in this family, it is hard to convince some family members to go meatless for the occasional meal. So when I decided to go with a Meatless Monday this week it was met with resistance. Well, guess what? It was a delicious experiment. My oldest heard “veggie burger” and went “No way!”, but I sort of shoved it in his face and told him to try it. His reaction was “You never said it would taste like Mexican Black Beans. I’m going to have one after my bike ride.” Can you hear my eyes rolling? You’d think he’d know by now that I know what I’m doing! Since there is no tweaking required, I’m posting the recipe right away. We garnished with avocado, lettuce, sliced tomatoes, and Tomatillo Salsa. Continue reading
Grilled Eggplant Chips
These chips are quick, easy and delicious. They can be served as a side dish, as a snack, on sandwiches, or part of an antipasto platter. I really can’t get enough of them.
X-Rated Food 