Cookout Recipes (Most Popular)
A warm potato salad, mixes red potatoes and sweet potatoes with scallions and a sweet and tangy dressing
A healthy, delicious Pasta Salad with grilled chicken marinated in olive oil, garlic, and onions tossed with whole wheat pasta, parmesan, avocados, and tomatos.
A healthy, delicious Pasta Salad with grilled chicken marinated in olive oil, garlic, and onions tossed with whole wheat pasta, parmesan, avocados, and tomatos.
Another unique recipe from my mom's Black Box. A garlic-spiked quickbread is baked until nice and crusty in a round casserole dish. The result is like Irish Soda Bread in appearance.
All the flavour of a slab of crisp, maple-smoked bacon, without the fat or meat! I love these sprinkled over pasta or salads. Credit to Just the Food for the inspiration(http://justthefood.blogspot.co
m/2007/09/makin-bakin.html)!
For those who are allergic to the glory that is the tomato, here is a substitute. It isn't spot-on so don't expect it to be, but it is red and full of vegetables... moreso than the storebought kind. About 10 servings of 2 tbsp each.
Care for some soup with your beans? This is a hearty, chunky tomato-based soup packed with kidney, adzuki and green beans as well as 5 kinds of peppers - and You'd never guess it was vegan!
Heirlooms and garlic from the garden roast to sweet, sticky perfection - ideal for this otherwise simple sauce!
Just barely adapted from Mr. Wilkinson's Vegetables, these tomato-based beans are filled with a medley of spices and "oven-simmered" until thick and rich. Perfect for dunking toast or just digging in with a spoon!
My Colombian schoolmate made these sweet, caramelly plantains (or Plátanos Calados) and served them in arepas. Traditionally they're eaten with queso fresco as dessert.
If you love German food, especially hot mustard, bacon, onion and pretzels, you will adore these burgers! It's a labour of love to make both the buns and burgers from scratch, but it is truly worth it: the crushed pretzels are a unique twist on the standard breadcrmbs and the blend of meats is divine!
A"maize"ing Sweet and Spicy Corn Bread ready to serve! Who wants a piece (or 3?) Sooooo good AND low fat too!
These cheesy, flaky biscuits are made tangy with sourdough toss-off and rich with sharp cheddar.
Absolutely delicious and nutritious, this takes marinated, dried eggplant and puts it on a pedestal, perfect for pasta sauces and sandwiches.
Gluten free and (almost) vegan, these crisp cookies are made with a rich-tasting blend of whole grain flours and ground flax for extra nuttiness. Sweetened with decadent honey and molasses, they're delicious on their own, in s'mores(!) and absolutely perfect for making crumbs!
Adapted from the Dehydrator Bible, this recipe infuses thinly sliced tofu with a sweet, savoury and slightly spicy marinade before dehydrating it to chewy, easy to store strips. Store in the fridge or freezer for longest shelf life, since tofu contains fat it can still go rancid even when dried!
If you choose to use red lentils, note that they cook faster than brown lentils so watch them closely. If this soup seems to dry out, add a little more water as necessary. It is a very thick and rich soup, however, so don't add too much.
Buttermilk biscuits with a touch of sassiness! Potatoes, cheese, pepper and BACON?? You bet!! Just try to avoid burning yourself while savouring this warm from the oven!
There was a call out for a healthier version of falafel... well I tinkered with a recipe I had and came up with a whole-grain, baked version that's equally tasty! Leftover patties can be refrigerated for up to 2 days. To serve, cover with foil and bake for 10 minutes at 400F.
Crunchy breadsticks flavoured with garlic, pepper and herbs and made toothsome with the additions of whole-wheat flour and cornmeal, adapted from Arabic Bites: http://arabicbites.blogspot.com/2007/10/ta
saly-crackers.html
This is a quick and delicious recipe that I love, and is low in fat. It is adapted from "Memories of a Cuban Kitchen" by Mary Urrutia Randelman
A tasty, vegan and gluten-free black bean, tomato and pepper soup/stew thickened with crushed corn torilla chips.
These take a bit of "curing" time in the fridge, but as soon as you bite into a crunchy, perfectly aged sour garlic dill you'll forget all about the wait! Makes about 3 lbs of pickles - use small, "warty" cukes if you can get them!
Fresh, bright and full of Asian flavour, this is a great go-to lunch with some shrimp or tofu added in!