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Post by Karen on Jul 3, 2011 16:31:22 GMT -5
I'm not putting this in the diet area because it has nothing to do with endo really, just about grilling in general. If you love to grill, what are some of your specialties?
I've had a gas grill for 8 years now and like it, but missed my charcoal grilling days from growing up through college. So, on a whim this weekend, I picked up a cheap one and grilled my first meal on it. OMG, I forgot how much better it tastes!
So, I could use some grilling recipes and figured there had to be some grillers out there!
Here's mine (very basic): throw some asparagus on some tin foil. Put some olive oil, salt/pepper/whatever seasonings you have (I like Greek seasoning). Wrap it up in the foil tightly, and throw on the grill. I always get compliments. So simple, but tastes so good!
I also do something similar with potatoes. Cube them so they are in small pieces, dump a packet of onion soup mix (or similar seasonings), seasoned salt, lots of olive oil or butter, and wrap up in tin foil. This takes me back to college. Mmmm, so yummy!
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Post by hellsbells on Jul 3, 2011 16:44:56 GMT -5
Kebabs. Chicken. With tomatoes and green peppers. I used to use Greek seasoning - then discovered that oregano, thyme and chilli flakes IS Greek seasoning! I often just do that for a meal in a pitta bread with tsatsiki.
Tsatsiki. Can't have a bbq without it. Natural yoghurt, garlic and cucumber. A-MAY-ZING.
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Post by omaklackey on Jul 3, 2011 17:21:15 GMT -5
Grilled Corn! You throw it on the barbque with husk and everything on. Its SO... good!!! And our favorite all time is Pork Rib tips with johnnys rub, smoked with mesquite and teryiaki. We bought me hubby a new bbq for fathers day so we have used it everyday he is home! YUMMY
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Post by 1234 on Jul 3, 2011 21:22:21 GMT -5
We cook on a grill most of the summer, because with no air conditioner we can't heat up the house with the stove/oven. My favorites: any type of mushroom, anything with old bay seasoning, enchiladas (had these last night with mushrooms, pinto beans, red peppers, green chiles, onions, garlic), and blueberry crisp. I made a blueberry crisp in 15 minutes on the grill--it was amazing. and I even made a gluten- and dairy-free crust for it!
endo-diet friendly blueberry crisp: blueberries, raw honey, a pinch of salt, and a tiny bit of lime juice for teh filling. for the crust: millet flour and quinoa flour, olive oil, agave, a pinch of salt.
it's not as good at teh crust made with butter, flour, and sugar, but what's a girl to do?
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Post by painttheseconds on Jul 3, 2011 23:38:24 GMT -5
I can't wait to finally get a grill this summer so I can cook all these yummy things.
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lisa6
Junior Member
Posts: 73
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Post by lisa6 on Jul 4, 2011 11:49:08 GMT -5
I love charcoal grills too! The flavor is so much more intense.
Helen - try stirring fresh mint in your Tsatsiki sauce. It's delicious and I don't even like mint!!! I agree, Tsatsiki sauce on everything!
I marinated shrimp & zucchini in salsa overnight, wrapped in foil and tossed on the grill. Served in corn tortillas with black beans and corn, cilantro from hubbys garden, avacados and cheddar cheese. DELICIOUS!
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Post by hellsbells on Jul 4, 2011 15:09:55 GMT -5
Noooooooooooooooooooo. Mint doesn't belong in tsatsiki! It's forbidden! I'd have mint but leave out the garlic. Lol.
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lisa6
Junior Member
Posts: 73
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Post by lisa6 on Jul 4, 2011 17:34:45 GMT -5
You gotta try it to believe it! Mint and garlic with the yogurt and cucumber, oh and a splash of olive oil and a dash of sea salt. Fantastic! We even use it as a veggie dip, but I love it on souvlaki - grilled pork tenderloin in a pita with raw onions and sliced tomatoes. YUM!
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Post by hellsbells on Jul 5, 2011 13:57:49 GMT -5
Yeah I've tried it, just don't think it belongs. One strong flavour too many for me! When I first had it in Greece, it had nothing else added, and I guess that's the way I always made it, I'm a purist!
I'm hoping to have a bbq this weekend if the weather is good again. Mmmm smell that charcoal!
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Post by JC on Jul 5, 2011 14:39:51 GMT -5
Carne asada! Yummmmmmmmmmmmmmmmmmmmmmmmmmm
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