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Healthy Eggplant Pockets

August 7, 2009 By The Recipe Mom Leave a Comment
eggplantonthevine

eggplantonthevineWhat You Need:

1 head of lettuce, torn
1/2 cucumber, sliced
2 tomatoes, chopped
1 sweet onion, sliced thin
2 tbsp + 1/3 C extra virgin olive oil, divided
2 tbsp lemon juice
1/2 C black olives
4 oz. feta cheese, crumbed
2 garlic cloves, minced
1 tsp lemon thyme
1/2 tsp salt
1/4 tsp black pepper
1 1/2 lbs. eggplant, peeled and sliced 3/8 inch thick
6 pita pockets

How to Make It:

In a large mixing bowl mix together the lettuce and cucumbers.
Cover and put in refrigerator.
Mix together the tomatoes, onions, 2 tbsp oil and lemon juice in a small bowl.
The olives and cheese are blended in, cover and place in the refrigerator.
The grill is set to medium heat.
In a small bowl put the remaining oil, garlic, thyme, salt and pepper and mix well.
Brush each slice of eggplant evenly with the oil mixture.
Cut the pita pockets in half to form 2 pockets.
Wrap each pita pocket in foil.
Place the wrapped pita pockets on the grill grate away from the direct heat.
The eggplant slices are placed on the grill grate over direct heat.
Grill for 7 minutes then flip.
Grill for 6 additional minutes or until browned and tender.
Turn the wrapped pita pockets occasionally and when the eggplant is done remove the pockets from the grill.
Stir the tomato mixture into the lettuce mixture until well blended.
Fill each pita pocket with the salad mixture and top with the grilled eggplant.

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Grilled Carrot and Onion Salad

August 6, 2009 By The Recipe Mom Leave a Comment
carrotfork

carrotforkWhat You Need:

1 3/4 lbs. potatoes, peeled and cut into sticks
3 tbsp of olive oil
1/2 tsp salt
1/4 tsp pepper
2 large carrots, cleaned and cut into sticks
1 Vidalia onion, sliced
2 tbsp of mayonnaise
2 tbsp of plain yogurt
2 tbsp of white wine vinegar
1 tsp Dijon style mustard

How to Cook It:

In a saucepan put the potato sticks and cover with water.
Bring the water to a rolling boil over medium heat.
Cover the pan, reduce the heat to low and steam the potatoes 12 minutes or until tender.
Drain the potatoes well and place them in a mixing bow.
Cover the potatoes with the 2 tbsp of olive oil.
Set the grill to medium hot heat.
Season the potatoes evenly with the salt and pepper.
In a separate bowl put the carrots and onions and drizzle with the remaining oil.
Grill the potatoes 8 minutes or until tender, turning occasionally.
Remove the potatoes and place them back in the bowl.
The carrots and onions are grilled 4 minutes or until tender, turning occasionally.
Mix the carrots and onions in with the potatoes.
Whisk together the mayonnaise, yogurt, vinegar and mustard in a small bowl until mixed well.
Pour the dressing over the vegetables and toss until well coated.

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Grilled Appetizer Quesadillas

August 5, 2009 By The Recipe Mom Leave a Comment
pepper-variety

pepper-varietyWhat You Need:

2 bell peppers, julienne
2 jalapeno peppers, seeded and julienne
1 sweet onion, chopped fine
2 tbsp olive oil, divided
1 (8 oz.) pkg. Monterey Jack cheese, shredded
6 (10 in.) flour tortillas

How to Make It:

With a non-stick cooking spray lightly spray the grill grate.
Heat the grill to medium hot temperature.
In a mixing bowl place both types of peppers, the onion and 1 tbsp of the olive oil and mix well.
Grill 7 minutes or until tender, turning frequently.
Take the vegetables from the grill and reduce heat to low.
With the remaining oil coat one side of the tortillas.
Spread 1/3 of the vegetable mixture onto 3 of the prepared tortillas.
Sprinkle the cheese evenly over the tops.
With the oil side up place the remaining 3 tortillas over the top of the filled tortillas.
Firmly press the tortillas together and seal around the edges.
Grill the tortillas 4 minutes, flip and grill 2 minutes longer or until the cheese has melted.

Filed Under: Appetizers, Grilled, Lunch Ideas, Recipes Tagged With: , , , , , , , ,

Zucchini Pasta with Cheese

August 4, 2009 By The Recipe Mom Leave a Comment
zucchini-pepper

zucchini-pepperWhat You Need:

1 (1 lb.) box of shell pasta, cook as directed on the box and drained well
3 tbsp of herb flavored oil
2 cloves of garlic
1 tbsp of ketchup
3 small zucchini, quartered and sliced
1 red bell pepper, julienne
1 carrot, julienne
1/2 C feta cheese, crumbled
1/2 C Kalamata olives
1/4 C red onion, diced
2 T of red wine vinegar
1/4 tsp salt
1/4 tsp pepper

How to Make It:

Lightly oil the grill grate then heat the grill to medium hot.
Place the cooked pasta and 1 tbsp of oil tighter in a large mixing bowl.
Place the remaining oil in a separate bowl and whisk in the garlic and ketchup.
Stir in the zucchini bell pepper and carrots until coated well with the oil mixture.
Place the coated vegetables on the grill and turning frequently grill 5 minutes or until charred.
Return the grilled vegetables to the bowl.
Fold in the cheese, olives and red onions.
Pour the vinegar over the vegetables.
Add the salt and pepper and stir until all the vegetables are well coated.

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Juicy Grilled Pineapple

August 3, 2009 By The Recipe Mom Leave a Comment

pineappleWhat You Need:

1 fresh pineapple

How to Make It:

The grill is prepared for a low fire.
Cut the crown and bottom off of the pineapple.
The sides are sliced down and the peel and eyes are removed.
Cut the pineapple into quarters and remove the core.
Slice each pineapple quarter into 1/2 inch thick slices.
Grill the pineapples slices on the grill rack for 15 minutes or until lightly browned, turning once.

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Grilled Portobello and Bell Pepper Submarines

August 2, 2009 By The Recipe Mom Leave a Comment
submarine

submarineWhat You Need:

1 lb. Portobello mushrooms, sliced
1 onion, sliced thin
1 green bell pepper, julienne
1 red bell pepper, julienne
1/4 C extra virgin olive oil
4 cloves of garlic, minced
1 tsp dried rosemary
1/2 tsp salt
1/4 tsp pepper
2 C tomato sauce, heated
4 submarine rolls
1 (4 oz.) pkg. provolone cheese slices

How to Make It:

The grill rack is lightly oiled and the grill is heated to medium.
In a large mixing bowl put the mushrooms, onions, pepper and olive oil.
Add the garlic, rosemary, salt and pepper and blend until the vegetables are well coated.
Divide the vegetables in half.
One half of the vegetables are put on the grilled and cooked 10 minutes, or until tender tossing frequently.
Grill the remaining half of the vegetables in the same manner.
Reset the grill to low heat.
Brush the inside of the submarine rolls with the tomato sauce.
Place 1/4 of the grilled vegetables onto each roll.
Top each sandwich with a slice of cheese.
Close each and sandwich and wrap them tightly in aluminum foil.
Place the wrapped sandwiches on the grill for 10 minutes or until crispy and the cheese has melted.

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Cabbage and Grilled Bean Burritos

August 1, 2009 By The Recipe Mom Leave a Comment
cabbage

cabbageWhat You Need:

1/3 C wheat berries
3 C of water
4 C green cabbage, grated fine
1/4 C onion, minced
2 carrots, grated fine
1 C mayonnaise
3 tbsp yellow mustard
1 tbsp extra virgin olive oil
1 onion, diced
1 (15 oz.) can of kidney beans, drained
2 tbsp barbecue sauce
1 tsp dried thyme
1 egg
1/2 C bread crumbs
1 tsp salt, divided
1/2 tsp pepper, divided
6 soft tortilla shells

How to Make It:

The wheat berries are rinsed and drained well.
Cover the wheat berries with water in a saucepan and bring to a rolling boil over high heat.
Reduce the heat to low, cover the pan and simmer 1 1/2 hours or until the berries are tender then drain the berries and set aside.
In a mixing bowl put the cabbage, carrots and minced onion and mix well.
Whisk together the mayonnaise, mustard, 1/2 tsp salt and 1/4 tsp of pepper in a small bowl.
Pour the mixture over the cabbage and toss to coat.
Cover and refrigerate until ready to serve.
In a skillet over medium heat put the oil and heat until it becomes hot.
In the hot oil stir in the diced onion and cook 5 minutes or until a golden brown.
Put the onion, beans, barbecue sauce, thyme and egg in a food processor and process until smooth.
Mix the smooth mixture into the wheat berries.
Add the bread crumbs and remaining salt and pepper to the wheat berries and blend well.
Form the mixture into 6 oblong burgers.
The grill is preheated to medium temperature.
Mist the burgers with a non stick cooking spray and grill for 10 minutes or until crisp, turning often.
Place the burgers on the tortilla shells.
Top each one burger with the cabbage mixture.
Roll the tortillas around each burger for form a burrito.

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Filled Baked Apples

July 31, 2009 By The Recipe Mom Leave a Comment
red-apples

red-apples
What You Need:

4 large apples
1/4 C walnuts, chopped fine
1/4 C brown sugar
1 tsp ground cinnamon

How to Make It:

Heat the grill to very low temperature.
Cut 1/2 inch off the top of the apples and set aside.
Core the apples and peel them about 1/3 of the way down.
In a small bowl put the walnuts, brown sugar and cinnamon and mix together.
Each hollowed out apple is stuffed with 1/4 of the filling.
Put the tops back on the apples and wrap each with foil.
Place the prepared apples on the grill and close the lid.
Cook the apples for 25 minutes or until soft.

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Two Cheese Sweet Onion Pizza

July 30, 2009 By The Recipe Mom Leave a Comment
onion

onionWhat You Need:

3 C white bread flour
1 pkg. quick rising yeast
2 tsp salt
1/2 tsp sugar
1 C of water
4 tbsp extra virgin olive oil, divided
1 lb. fresh spinach, trimmed
2 tbsp minced garlic
1/2 C Parmesan cheese, grated
1 (8 oz.) pkg. feta cheese, crumbled
1/2 C sweet Vidalia onion, sliced thin

How to Make It:

In a mixing bowl blend together the flour, yeast, salt and sugar.
In a small saucepan over medium heat, heat the water and 2 tbsp of the olive oil 5 minutes or until a thermometer reads 130 degrees.
Pour the heated water over the flour mixture and mixed until the dough forms a ball.
Knead the dough with your hands 10 times.
Place the dough on a lightly floured surface, cover with plastic wrap and let the dough rise for 30 minutes.
Set the grill to preheat to medium hot temperature.
Over high heat in a sauce pan cover the spinach with water and bring to a roiling boil.
Cover the pan, adjust the heat to low and cook 3 minutes or until the spinach is wilted.
Drain and cool the spinach then squeeze out any extra water.
Coarsely chop the spinach.
Separate the dough into two pieces.
Spray the grill rack lightly with a non stick cooking spray.
Stretch one piece of the dough out over the grill rack.
Cook the dough covered for 5 minutes or until the bottom is browned.
Brush the top side of the dough with 1/2 tbsp of the olive oil.
Carefully flip the dough and the other side is brushed wit 1/2 tbsp of the olive oil.
Use 1 tbsp of the minced garlic and sprinkle evenly over the crust.
Half of the spinach is spread over the top of the garlic.
Half of the Parmesan cheese and half of the feta cheese are sprinkled over the spinach.
Half of the onion is placed on top.
Cover and cook the above 8 minutes being sure to check after 5 minute to make sure it is not over cooking before the cheese has melted.
If cooking too quickly move the pizza to the side away from the intense heat or lower the temperature.
Once the cheese has melted remove the pizza and keep warm while grilling the second pizza in the same manner as above.

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Colorful Vegetable on Sticks

July 29, 2009 By The Recipe Mom Leave a Comment
veggiemarket

veggiemarketWhat You Need:

1 lb extra firm tofu
1 head of broccoli cut in bite size pieces
2 tbsp sesame seed oil
1 tbsp canola oil
1 tbsp fresh ginger, minced
2 cloves of garlic, minced
1/2 C tamari
1/4 C dry cooking sherry
3 tbsp brown sugar
2 tbsp lime juice
1/4 C pineapple juice
1 tbsp cornstarch
4 oz. snow peas
1 red bell pepper, cubed
4 oz. button mushrooms, trimmed

How to Make It:

Wrap the tofu in a clean kitchen towel and place a heavy object is set on top of the tofu.
Allow the tofu to rest for at least 30 minutes so that any excess water can drain.
Unwrap the tofu and cut into cubes.
In a saucepan over high heat cover the broccoli with water and bring the water to a boil.
Reduce the heat to medium and steam the broccoli 2 minutes or until crisp tender.
Plunge the broccoli into cold water to stop the cooking process and then drain.
Set the grill to medium high temperature.
Put in a saucepan over medium heat both of the oils, garlic and ginger and cook 1 minute, stirring constantly.
Stir in the tamari, sherry, brown sugar and lime juice and bring to a rolling boil.
Mix in the pineapple juice and cornstarch to form a smooth paste.
Stir the mixture into the saucepan and cook 5 minutes or until thick.
Set the sauce aside to cool slightly.
When cooled pour half of the sauce into a shallow bowl.
Add the tofu, broccoli, snow peas, pepper and mushrooms and coat well with the sauce.
Thread the vegetables onto the bamboo skewers and baste with the remaining sauce.
Grill for 10 minutes, or until the vegetables are done, turning occasionally and basting with every turn.

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