Guest guest Posted July 1, 2004 Report Share Posted July 1, 2004 Gabriella, Your wonderful recipes have really spiced up the variety of foods we eat! I am new to keeping kosher (after 40-something years I figured it's about time!) and my husband and I really enjoy your recipes. Thanks! Davasha wrote: There are 19 messages in this issue. Topics in this digest: 1. Barbecue Recipes " Gabriella " 2. Barbecue Sausages " Gabriella " 3. Mushroom Burgers (Vegan) " Gabriella " 4. Homemade ketchup " Gabriella " 5. Barbecue Sauce " Gabriella " 6. Sun-Dried Tomato Dipping " Gabriella " 7. Rahel’s Sunburgers " Gabriella " 8. More Barbecue Recipes " Gabriella " 9. Hot Barbecue Aubergine " Gabriella " 10. Spicy Barbecue Sauce With Honey " Gabriella " 11. Black Jack Barbecue Sauce Recipe " Gabriella " 12. Fiery-Sweet Barbecue Sauce Recipe " Gabriella " 13. Lemon Barbecue Marinade Recipe " Gabriella " 14. Texas Pit Barbecue Sauce Recipe " Gabriella " 15. MARINATED TEMPEH & VEGETABLE KEBABS " Gabriella " 16. SMOKED HAZELNUT BURGERS " Gabriella " 17. Rosemary Stick Kebabs " Gabriella " 18. ORIENTAL VEGETABLE KEBABS WITH PEANUT DRESSING " Gabriella " 19. CHAR-GRILLED BALSAMIC TOMATOES WITH OLIVE CIABATTA " Gabriella " ______________________ ______________________ Message: 1 Mon, 28 Jun 2004 18:43:08 -0000 " Gabriella " Barbecue Recipes Talking about " meat substitutes " the other day...when you see your neighbours next door doing a barbecue or are invited to one and don't want to spend the afternoon on corn and bread, try one of the following vegetarian options for a meat free barbecue without using the usual soy burgers from the local supermarket. Together with mushrooms, grilled peppers and several sauces and salads, you can even impress people who do not think too highly of vegetarian food. Gabriella ______________________ ______________________ Message: 2 Mon, 28 Jun 2004 18:43:42 -0000 " Gabriella " Barbecue Sausages 1 tbsp sunflower oil 1 small onion, finely chopped 55g/2 oz mushrooms, finely chopped 1/2 red pepper, deseeded and finely chopped 400g/14 oz can cannelloni beans, rinsed and drained 100g/3 1/2 oz fresh breadcrumbs 100g/3 1/2 oz Cheddar cheese, grated 1 tsp dried mixed herbs 1 egg yolk Plain flour Oil to baste Heat oil, add onion, mushrooms and red pepper and cook over low heat for 5 minutes. Mash beans with a potato masher, add onion mixture, crumbs, cheese, herbs and yolk and mix well. Shape mixture into 8 sausages, roll in flour and chill. Barbecue on oiled foil for 15 - 20 minutes, or grill, basting frequently with oil. Serve in a bun with fried onions and your favourite sauce. ______________________ ______________________ Message: 3 Mon, 28 Jun 2004 18:51:38 -0000 " Gabriella " Mushroom Burgers (Vegan) 2 tbsp sunflower oil, plus extra for brushing 115g/4oz mushrooms, finely chopped 25 g/1 oz peanuts 1 carrot chopped 1 onion, chopped 1 courgette, chopped 115g/4oz fresh breadcrumbs 1 tbsp chopped, fresh parsley 1 tsp yeast extract 1 tbsp plain flour Heat oil and cook mushrooms for about 8 minutes, remove from heat. Chop peanuts and vegetables finely in a food processor without mashing them. Add to the mushrooms together with the breadcrumbs, the parsley and the yeast extract. Lightly flour your hands and shape four patties. Cover and chill 1 hour (if you want to save time, make them already in the evening and chill over night) Brush burgers with oil and barbecue or grill for 8 - 10 minutes. ______________________ ______________________ Message: 4 Mon, 28 Jun 2004 19:16:01 -0000 " Gabriella " Homemade ketchup Due to the large amount of sugar and salt in most ketchup brands (and the fairly high cost of organic, low-in-salt-and-sugar ones) I often make our own ketchup. I use empty glass bottles from olive oil, and sterilize them by simply filling them with water and heating them for about 2 - 3 minutes in the microwave before turning them upside down on kitchen paper. This recipe makes about 2 1/2 cups, but since you do it anyway, double or triple the amount, fill about half of it into bottles and spice up the rest to make barbecue sauces or hot sauces. It is supposed to keep in the fridge up to four weeks, but we never have it that long. 1 tbsp olive oil 1 - 2 tsp garlic 1 cup chopped onions 1/4-cup rice vine vinegar 1/4-cup cider vinegar 12 canned whole plum tomatoes, chopped (unless you have really ripe, tasty fresh ones, peeled and slightly cooked) 1/2 tbsp sea salt (or up to taste) 2 tbsp maple syrup or fruit concentrate (apple or grape) 2 tbsp tomato paste Heat olive oil, add onions and garlic and cook for 3 minutes. Add both vinegars and stir. Add tomatoes, salt, and stir. Let simmer for 15 to 20 minutes. Let cool and blend or puree. Add the maple syrup or fruit concentrate and the tomato paste and blend again. Fill into bottles and chill. This is the basic recipe. You can add 1 pinch of dried oregano or basil, or zip up the ketchup with 1 or 2 tbsp pureed chipotle peppers and 4-5 roasted garlic cloves before pureeing. Sometimes I also add cumin and ground coriander or various dried herbs, fresh green peppercorns or 1 tsp of yeast extract or soy sauce. Once you experiment, you come up with your own favourite family recipe. ______________________ ______________________ Message: 5 Mon, 28 Jun 2004 19:23:57 -0000 " Gabriella " Barbecue Sauce 1 tbsp olive oil 1/2 tbsp minced shallots 2 tbsp minced garlic 1/2 tbsp minced, fresh ginger 1 cup chopped onions 4 fresh basil leaves 1/2-cup cider vinegar 1 tbsp tomato paste 10 whole canned plum tomatoes (14 oz can) 1 tbsp minced fresh cilantro 1 1/2 - 2 tsp chilli powder 1 tsp ground coriander 1/2 tsp ground cumin 1 tsp sea salt 1/4 tsp ground black pepper 1 tbsp fruit concentrate or maple syrup Saute shallots, garlic, ginger, onions and basil in hot oil for about 5 minutes. Add the remaining ingredients, and simmer for another 15 to 20 minutes. Cool, blend and puree. I also use this for pizza by adding 1 tsp of oregano and leaving it to simmer 10 minutes longer until it thickens. ______________________ ______________________ Message: 6 Mon, 28 Jun 2004 19:32:39 -0000 " Gabriella " Sun-Dried Tomato Dipping This one is really addictive. My daughter uses it instead of butter on toast or bread. Makes about 3 cups. 2 cups sun-dried tomatoes (dry, not oil-packed) 2 cups canned or cooked white beans or butter beans 1 tbsp balsamic vinegar 1 tbsp extra virgin olive oil ½ tsp minced garlic 1 tbsp tomato paste 5 fresh basil leaves salt & pepper to taste Bring ¾ cup of water to the boil, add the sun-dried tomatoes and soak for 90 seconds. Drain, reserving the water. Puree the tomatoes with ½ cup of the cooking water in a food processor and add the remaining ingredients. Blend again, adding a little water if required. Season to taste and chill. Stores in fridge up to 5 days ______________________ ______________________ Message: 7 Mon, 28 Jun 2004 19:48:47 -0000 " Gabriella " Rahel’s Sunburgers I made this recipe for my daughter when she wanted something " without beans, mushrooms or aubergines " If you do not like the vegan version, replace the soya flour-water mixture with one egg. 1 medium onion, finely chopped 250g/8 oz sunflower seeds, blended in a coffee grinder 175 g/6 oz carrots, finely chopped 1 tbsp soya flour mixed with 2 tbsp water) Salt and pepper to taste 1 tsp dried tarragon Oatmeal Vegetable oil for frying Fry onions in a little oil, mix with the sunflower powder, carrots and the egg (or egg substitute). Season to taste, shape into 8 small patties and roll in oatmeal. Chill for 30 minutes. Fry in oil for about 8 minutes until brown and crisp, drain and serve at once. I have never tried to grill them, so I am not sure if they do not become too dry. ______________________ ______________________ Message: 8 Tue, 29 Jun 2004 09:44:20 -0000 " Gabriella " More Barbecue Recipes Sometimes there are many postings on one day - too many maybe to be handled. Before sending me angry letters, please change your options to " digest " or " no mail " . A few more barbecue recipes to come with all the sauces, salads and drinks you need for a party. That should keep us busy all summer long I reckon. Gabriella ______________________ ______________________ Message: 9 Tue, 29 Jun 2004 09:45:08 -0000 " Gabriella " Hot Barbecue Aubergine 2 md Aubergines -- sliced into l/2 " rounds 5 tb Olive oil 1 tb Balsamic vinegar 2 ea Garlic cloves, crushed Salt & pepper 2 tb Chopped fresh chives Lightly salt the aubergine slices and leave to stand for 30 minutes to draw out the bitter juices. Meanwhile combine the oil, vinegar, garlic and seasoning and blend thoroughly. Rinse the aubergine slices and dry them thoroughly on kitchen paper. Place in a large bowl, add half the vinaigrette and toss thoroughly. Place on the barbecue turning regularly until golden brown on each side. Brush with extra vinaigrette as necessary. When cooked, remove the aubergine slices from the barbecue and toss with any remaining dressing. Sprinkle with the chopped chives and serve immediately. ______________________ ______________________ Message: 10 Tue, 29 Jun 2004 09:45:43 -0000 " Gabriella " Spicy Barbecue Sauce With Honey 2 tb Olive Oil 1 1/2 c Onions, finely chopped 2 tb Garlic, finely chopped 1 cn Tomatoes, crushed, 28 oz 1 cn Tomato Paste, 6 oz 1/2 c Red Wine Vinegar 1/4 c Worcestershire Sauce 1 tb Chili Powder 1 tb Coriander, ground 3 tb Lemon Juice 1/4 ts Red Pepper Flakes 1 tb Tabasco Sauce 2 tb Oregano fresh or 1 tb dried 2 ts Cumin, ground 2 Bay Leaves 4 Thyme sprig fresh or 1 ts -dry 1 ts Black Pepper, freshly ground 4 tb Honey 1 ts Salt Heat the oil in a saucepan and add the onions. Cook, stirring until wilted. Add the garlic, cook briefly and add the remaining ingredients. Bring to a simmer and cook, stirring often, about 30 minutes. Let the barbecue sauce recipe cool and use for basting. Refrigerates well. Makes 5 cups. ______________________ ______________________ Message: 11 Tue, 29 Jun 2004 09:46:42 -0000 " Gabriella " Black Jack Barbecue Sauce Recipe 1 c Strong black coffee 1 c Worcestershire sauce 1 c Ketchup 1/2 c Cider vinegar 1/2 c Brown sugar 3 tb Chili powder 2 ts Salt 2 c Chopped onions 1/4 c Minced hot chili peppers 6 Cloves garlic - minced Combine all barbecue sauce recipe ingredients in a saucepan and simmer 25 minutes. Strain or puree in a blender or food processor. Refridgerate between uses. Makes 5 cups. ______________________ ______________________ Message: 12 Tue, 29 Jun 2004 09:47:20 -0000 " Gabriella " Fiery-Sweet Barbecue Sauce Recipe 10 1/4 oz orange marmelade 1 c ketchup 1/4 c cider vinegar 1 tb soya sauce 3/4 ts celery seed 1/2 ts ground red pepper Combine all barbecue sauce recipe ingredients in a 1 quart glass measuring bowl. Stir until well mixed. Microwave on high for 5 - 7 minutes; stir after 3 minutes. When mixture boils it is done. ______________________ ______________________ Message: 13 Tue, 29 Jun 2004 09:47:59 -0000 " Gabriella " Lemon Barbecue Marinade Recipe 1/2 c Lemon juice 1/4 ts Salt 1/2 ts Pepper 1 ts Worcestershire Sauce 1/4 c Vegetable oil 1 ea Clove Garlic 1/2 ts Thyme leaves 4 ts Finely chopped onion Mix all barbecue sauce recipe ingredients, shake well. Marinate tofu or vegetables for 30 minutes or longer. Use marinade to baste tofu while grilling. ______________________ ______________________ Message: 14 Tue, 29 Jun 2004 09:48:31 -0000 " Gabriella " Texas Pit Barbecue Sauce Recipe 1 Medium onion; chopped 1 Clove garlic; minced 2 tb Butter/margarine 1/2 c Ketchup 1/4 c Water 2 tb Vinegar 1 tb Light brown sugar 1 ts Prepared mustard 1/2 ts Hot pepper sauce, (opt) 1 Lemon or orange, (opt); Sliced Salt and pepper to taste Cook the onion and garlic in butter in a medium saucepan until tender. Add ketchup, water, vinegar, brown sugar, mustard, salt, pepper and hot pepper sauce. Bring to a boil. Remove from the heat and let stand for the flavors to mingle. At this point, a sliced lemon or orange can be added, or a bit of the juice of either. ______________________ ______________________ Message: 15 Tue, 29 Jun 2004 09:51:50 -0000 " Gabriella " MARINATED TEMPEH & VEGETABLE KEBABS 1 packet tempeh, defrosted and cut into 1cm/½in cubes 12 small button mushrooms 12 yellow or red cherry tomatoes or 6 small tomatoes, halved 2 medium courgettes, sliced into rounds 12 baby sweetcorn 6 small Thai aubergines, halved (optional) 6 cloves of hot smoked garlic (optional) for the marinade: 2tsp wholegrain mustard 1tsp ginger, grated 1tbsp clear honey 4tbsp shoyu 4tbsp olive oil 2dsp balsamic vinegar Salt and freshly ground black pepper Thread the tempeh and vegetables on to skewers in any order you choose, though it is preferable to use either mushrooms or cherry tomatoes at the beginning and end of each skewer. (These help the kebabs to retain their shape as well as lifting the other vegetables slightly clear of the rack, so minimising the risk of scorching.) If you are using the cloves of garlic, position these in the middle of each skewer. Mix together all the marinade ingredients, stirring until smooth. Lay the kebabs on a large plate/non-metal tray or any other shallow container in which they can sit in a single layer. Spoon the marinade over the kebabs, turning to ensure that they are evenly coated. Let the kebabs marinade in the fridge for at least 2 hours, spooning extra marinade over them from time to time. Place the marinated kebabs on the barbecue and cook until all the vegetables are tender, turning regularly and basting frequently with the remaining marinade as necessary. Source: Vegetarian Society www.vegsoc.org ______________________ ______________________ Message: 16 Tue, 29 Jun 2004 09:53:37 -0000 " Gabriella " SMOKED HAZELNUT BURGERS 50g/2oz hazelnuts 150g/6oz cooked chickpeas 1 small onion, finely chopped 50g/2oz carrot, finely grated 1 clove garlic, crushed 1dsp olive oil 50g/2oz smoked vegetarian Cheddar cheese, grated 25g/1oz fresh wholemeal breadcrumbs 1 free-range egg, beaten herbs, finely chopped dsp tahini dash of shoyu pinch of cayenne pepper salt extra olive oil for brushing on the barbecue wholemeal buns, shredded iceberg lettuce, sliced tomatoes and mayonnaise to serve These can be prepared well in advance. In fact, the longer the mixture is left to chill in the refrigerator, the easier it is to shape the burgers. 1 Blend the nuts and chickpeas in a food processor. 2 Fry the onion, carrot and garlic in the olive oil until soft, then remove from the heat. 3 Add all the remaining ingredients and mix thoroughly until the mixture binds together. Chill. 4.Divide the mixture into 10, roll into balls then flatten into burgers. Chill for at least two hours. 5 Lightly oil a baking sheet, and place on the barbecue. Cook the burgers on the pre-heated baking sheet for approximately 20 minutes, turning once. 6 Serve in wholemeal buns with shredded iceberg lettuce, sliced tomatoes and home-made mayonnaise Source: Vegetarian Society www.vegsoc.org ______________________ ______________________ Message: 17 Tue, 29 Jun 2004 09:55:34 -0000 " Gabriella " Rosemary Stick Kebabs 8 pieces of the following vegetables; courgette cherry tomatoes buffon mushrooms peppers - red, green or orange shallots or baby onions mange-tout Marinade 4tbsp olive oil 1tbsp soya sauce 2tsp wholegrain mustard 1tbsp fresh chopped rosemary salt and freshly ground pepper Place vegetable pieces into shallow dish. 2 Put all marinade ingredients into a screwtop jar. Shake well and pour over the vegetables. 3 Leave to marinade in the fridge for 1 hour, turning vegetables occasionally to evenly coat all sides. 4 Thread two pieces of each vegetable onto Rosemary sticks or barbecue skewers. Retain marinade and use to brush over kebabs as they cook. Tip: Don't bother using baby sweet corns as they snap in half when you try to thread them on the skewers ______________________ ______________________ Message: 18 Tue, 29 Jun 2004 09:57:23 -0000 " Gabriella " ORIENTAL VEGETABLE KEBABS WITH PEANUT DRESSING 1 RED PEPPER 1 YELLOW PEPPER DE-SEEDED AND CUBED 12 CHERRY TOMATOES 6 SPRING ONIONS TOPPED, TAILED AND CUT INTO 5CM (2IN) LENGTHS 2 BABY COURGETTES CUT INTO CHUNKS GROUNDNUT OIL OR SUNFLOWER OIL FOR GRILLING 6 KEBAB SKEWERS FOR THE MARINADE: 3-4tsp TERIYAKI SAUCE. OR MAKE A MARINADE BY MIXING TOGETHER 2-3TBsP === message truncated === Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2004 Report Share Posted July 1, 2004 Thank you very much, Davasha! I am glad you find some recipes useful and if you are looking for something special, feel free to ask. Warm regards, Gabriella , pam heath <davashah> wrote: > Gabriella, > > Your wonderful recipes have really spiced up the variety of foods we eat! I am new to keeping kosher (after 40-something years I figured it's about time!) and my husband and I really enjoy your recipes. > > Thanks! > Davasha > Quote Link to comment Share on other sites More sharing options...
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