Took a couple days off from cooking this weekend... Saturday, I had leftover Pizza Rustica from Friday night (Not even I could finish the entire thing... even had it for lunch on Saturday). Sunday I had dinner with a friend and he cooked.
On to Monday...
There was a lot of bread last week... going to try and do some lighter meals this week heavy on the veggies.
BROWN RICE
INGREDIENTS:
1 Cup brown rice
2 Cups Water (you can also use Chicken or Vegetable Stock)
Salt and Black Pepper to taste
WHAT TO DO:
Bring water or stock to a boil, add rice, bring back to a boil, stir and simmer for about 40 minutes or until water or stock is absorbed. In the mean time...
I did this on a charcoal grill so while the rice is cooking and veggies sitting in the marinade... start a fire. If you're doing this on a gas or stovetop grill... skip to...
MARINADE
INGREDIENTS:
1/2 Cup Extra Virgin Olive Oil
Freshly ground salt and Black pepper to taste
1 or 2 Tablespoon fresh parsley stemmed & chopped
1 or 2 Tablespoons fresh oregano stemmed & chopped
1 or 2 Dashes of ground cayanne pepper (optional like everything else here... add whatever herbs you like)
WHAT TO DO:
Toss all the Marinade ingredients into a gallon plastic bag and add the...
VEGGIES
INGREDIENTS:
1 Small eggplant, peeled and sliced
1 Yellow Summer Squash
1 zuchini squash
1 Red Bell Pepper
1 Red Onion
1 Portobello Bella Mushroom cap
WHAT TO DO:
Wash and cut all the veggies into 1/2 inch pieces... I cut them lengthwise. Mush up the bag to make sure everything is coated and let sit about 15 minutes. Remove from bag and place directly on the hot grill for about 3 or 4 minutes, turn over and grill an additional 2 or 3 minutes or until the veggies are tender. By this time the rice should be done. Serve the veggies on a bed of rice.
On to Monday...
There was a lot of bread last week... going to try and do some lighter meals this week heavy on the veggies.
BROWN RICE
INGREDIENTS:
1 Cup brown rice
2 Cups Water (you can also use Chicken or Vegetable Stock)
Salt and Black Pepper to taste
WHAT TO DO:
Bring water or stock to a boil, add rice, bring back to a boil, stir and simmer for about 40 minutes or until water or stock is absorbed. In the mean time...
I did this on a charcoal grill so while the rice is cooking and veggies sitting in the marinade... start a fire. If you're doing this on a gas or stovetop grill... skip to...
MARINADE
INGREDIENTS:
1/2 Cup Extra Virgin Olive Oil
Freshly ground salt and Black pepper to taste
1 or 2 Tablespoon fresh parsley stemmed & chopped
1 or 2 Tablespoons fresh oregano stemmed & chopped
1 or 2 Dashes of ground cayanne pepper (optional like everything else here... add whatever herbs you like)
WHAT TO DO:
Toss all the Marinade ingredients into a gallon plastic bag and add the...
VEGGIES
INGREDIENTS:
1 Small eggplant, peeled and sliced
1 Yellow Summer Squash
1 zuchini squash
1 Red Bell Pepper
1 Red Onion
1 Portobello Bella Mushroom cap
WHAT TO DO:
Wash and cut all the veggies into 1/2 inch pieces... I cut them lengthwise. Mush up the bag to make sure everything is coated and let sit about 15 minutes. Remove from bag and place directly on the hot grill for about 3 or 4 minutes, turn over and grill an additional 2 or 3 minutes or until the veggies are tender. By this time the rice should be done. Serve the veggies on a bed of rice.
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