Grilled Spicy WatermelonSeptember 4th, 2010 - Barbara Feiner
Planning a Labor Day barbecue? Transform sweet organic watermelon into a savory side dish with a Thai-inspired sauce. Grill watermelon wedges until they’re caramelized, drizzle them with the tangy sauce, and garnish with fresh organic cilantro. The recipe can accompany ribs, chicken or shrimp. All of the ingredients should be available at a well-stocked natural and organic food store. Enjoy! Read More:Grilled Spicy WatermelonWarm Tomato and Cucumber SaladAugust 13th, 2010 - Barbara Feiner
Cucumbers on the grill? Absolutely! They’re even better when freshly picked from your organic garden. Today’s recipe pairs English cucumbers with juicy tomatoes, and prep time is minimal. Use a grill basket to prevent veggies from slipping through the grate. All of the ingredients should be available at a well-stocked natural and organic food store. Warm Tomato and Cucumber Salad4 tomatoes
Recipe courtesy of PAM Organic Cooking Spray. Photo: La Grande Farmers’ Market. Read More:Warm Tomato and Cucumber Salad3 Tips for Perfectly Grilled Organic VeggiesAugust 6th, 2010 - Barbara Feiner
Crosshatched grill marks give food that professional-chef look. So, how can you grill summer’s organic vegetables to perfection?
Tune in next week for a new grilled-veggie recipe: Warm Tomato and Cucumber Salad. Photo: ben.chaney Read More:3 Tips for Perfectly Grilled Organic VeggiesGrill Organic Red Bell Peppers for a Vitamin BoostJuly 29th, 2010 - Barbara Feiner
Whether raw, grilled or roasted, red bell peppers are an incredible low-calorie source of vitamin C. One medium bell pepper has only 25 calories, while providing:
But does nutritional content change when peppers hit the grill or roasting pan? Peppers shrink as they cook, and vitamin C is heat-sensitive. Grilled peppers will therefore contain less vitamin C, but you’ll make up for it by consuming a larger, more concentrated portion of the veggie, explains registered dietitian Karen Collins, nutrition adviser for the American Institute for Cancer Research. Ultimately, regardless of preparation, a half-cup serving of red bell peppers provides a full day’s vitamin C requirement. Conversely, vitamin A levels are higher when red peppers are roasted, Collins says. That’s because the cooking process leads to better absorption of beta-carotene. But watch out for hidden calories and sodium in jarred roasted red peppers (or similar varieties found in supermarket or restaurant antipasto bars). “When they are marinated in oil, of course, calorie content increases,” Collins says. “Sodium content also changes with preparation. Jarred roasted red peppers usually contain added salt, which increases sodium content markedly. “However, you can broil or bake fresh red peppers in a hot oven (about 450°F) for 7 to 10 minutes; then put them in a bag to cool for about 15 minutes. You’ll have roasted red peppers with the near-zero sodium content of raw red peppers.” How to Choose an Organic Bell Pepper
5 Roasted Red Pepper Recipes
Photo: Woodleywonderworks Read More:Grill Organic Red Bell Peppers for a Vitamin BoostGrilled Portabella MushroomsJuly 2nd, 2010 - Barbara Feiner
Nix the burgers and hot dogs this Fourth of July in favor of today’s more healthful, bun-free option. Hearty portabella mushrooms can stand up to the heat of the backyard grill. In this recipe, they’re artfully topped with a savory tomato blend and garnished with toasted pine nuts and Parmesan cheese. Prep time is 15 minutes, grilling time is 10 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store. Grilled Portabella MushroomsMakes 6 servings (1 mushroom each) 1 can (14.5 ounces) Italian-seasoned diced tomatoes
Note: You can easily toast nuts on the grill. Spray a small, cold ovenproof skillet with cooking/grilling spray. Heat skillet; add nuts. Toss until nuts are golden brown. Remove from heat. Recipe and photo courtesy of PAM Organic Cooking Spray Read More:Grilled Portabella MushroomsGrill Over Corncobs for Extra FlavorJuly 1st, 2010 - Barbara Feiner
To add a smoky flavor to chicken and pork, he grills them over leftover corncobs, he recently told Everyday with Rachael Ray magazine. To use them:
Instead of composting cobs, you can store leftovers in the freezer so you’ll have them on hand when you’re ready to grill, advises Everyday writer Christine Richmond. Photo: Luigi Chisea Read More:Grill Over Corncobs for Extra FlavorPlank Grilling with Organic WoodAugust 16th, 2009 - Barbara Feiner
When they hear the word “plank,” many people immediately think of pirates—and an untimely demise. But chefs have long been fans of planking, a grilling method first embraced by Native Americans in the Pacific Northwest. Not surprisingly, they planked the region’s bountiful fish and seafood, creating a barbecue trend that’s experiencing a resurgence today. As the name implies, fish fillets and shellfish are placed on a wet, aromatic wooden plank, which flavors the food. You can purchase precut planks at barbecue and grill shops, supermarkets, some natural and organic food stores, and online. Read labels carefully to ensure you’re buying organic planks, such as Elizabeth Karmel’s Grill Friends Organic Cedar Grilling Planks, made from organic American wood that comes from sustainable forests. Another source for planks is your local lumberyard; just be sure to buy untreated hardwood lumber (again, preferably organic). The best wood choices for planking are cedar, alder and oak. Hickory and maple also work well. Do not use pine or other soft woods, as they are too resinous. Before grilling, presoak the plank in water for 30 minutes to 2 hours. Pat planks dry with paper towels, and spray-coat or lightly oil one side. (You’ll place seafood on the oiled side.) Season fillets or seafood lightly with an herb blend, such as Taj Rub, or simply use salt and pepper. Go easy, as you don’t want to overpower the flavor imbued by the plank. Preheat one side of the grill to medium-high, and place the planked seafood on the indirect (nonheated) side. Close the lid, and turn down the heat to medium. After 10 minutes, check fish and seafood frequently for doneness. Be advised: Seafood changes from translucent to opaque as it cooks, and it will continue to cook after it is removed from the heat. Cook just until opaque throughout. If you’re grilling fish without a plank, follow the tips provided in Fish on the Barbie. For Your Organic Bookshelf: The Plank Grilling Cookbook: Infuse Food with More Flavor Using Wood Planks Tips courtesy of the Alaska Seafood Marketing Institute Read More:Plank Grilling with Organic WoodFish on the BarbieAugust 9th, 2009 - Barbara Feiner
If I had to choose my favorite way to cook fish or seafood, grilling over an open flame—caveman style—would trump indoor methods. I usually apply a dry rub, such as Friday’s recipe for Taj Rub. The grill can take it from there. If you prefer to sauce your fish or seafood, I’d suggest the following recipes from our Organic Blog: Sustainable salmon is a year-round favorite. It’s high in heart-healthy omega-3 fatty acids and has the perfect texture for grilling.
Preparing the Grill
Grilling Fish and Shellfish
Tips and photo courtesy of the Alaska Seafood Marketing Institute Read More:Fish on the BarbieTaj RubAugust 7th, 2009 - Barbara Feiner
Spice rubs, often called “dry rubs,” are carefully crafted spice blends that are used to season meat, poultry and fish in lieu of a wet marinade or grilling sauce. Simply coat your protein of choice with the rub, and allow it to marinate so the flavors can be absorbed. Our weekend recipe is an Indian spice rub that’s ideal for a sustainable fish like Alaska salmon. It starts with garam masala, an aromatic blend of coriander, black pepper, cumin, cardamom and cinnamon. Commercial blends are available in the spice aisle of your local supermarket, natural and organic food store, or Indian market. Taj Rub1 tablespoon garam masala Blend all ingredients. Rub 1/2 to 1 teaspoon (per portion) onto fish. Suggested Reading
Recipe and photo courtesy of the Alaska Seafood Marketing Institute Read More:Taj RubMushroom Merlot BurgersAugust 12th, 2006 - Barbara Feiner
I love ending the week with a recipe, especially during summer grilling season. This dish is featured in The Healthy Beef Cookbook, a collaborative effort from the American Dietetic Association and National Cattlemen’s Beef Association. The classic bistro flavors of mushrooms and wine add a sophisticated touch to these open-faced burgers. Mushroom Merlot Burgers Makes 4 servings
Sauce
Note: Because you are committed to organic living, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor and nutrition, while minimizing your risk of exposure to pesticides, chemicals and preservatives. Recipe and photo from The Healthy Beef Cookbook, published by John Wiley & Sons, Inc. Copyright © 2006 by American Dietetic Association and National Cattlemen’s Beef Association. All rights reserved. Read More:Mushroom Merlot Burgers |
