Trouble With Toast

Recipe: Marinated Grilled Apples with Mint

July 7, 2011
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This dessert was absolutely fabulous, and a great end to our vegetarian grilling adventure.  I used my new juicer and some really delicious fresh oranges, and I think it made all the difference (so shy away from the ol’ Tropicana if you can).  We served this with some vanilla frozen yogurt, and it was heavenly!

  • 2/3 cup fresh orange juice
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 3 Granny Smith apples, cored and each cut crosswise into 4 (1/2-inch) slices
  • Cooking spray

Combine first 6 ingredients in a large zip-top plastic bag. Add apple slices; seal and marinate in refrigerator 1 to 2 hours, turning bag occasionally.

Prepare grill.

Remove apple from bag, reserving marinade. Place apple slices on grill rack coated with cooking spray; grill 3 minutes on each side, turning and basting frequently with reserved marinade. Arrange apple slices on a platter; drizzle with any remaining marinade.


Recipe: Tandoori Tofu and Vegetable Kebabs

July 7, 2011
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For our vegetarian/grilled dinner party, I served these kebabs as the entree.  The marinade was great, but unfortunately the tofu didn’t seem to really absorb much of it.  Perhaps a longer marinating period would help?

We ommitted the rice, since we were having a bunch of other food, but we added some sweet potato cubes (par-cooked) to the skewers and they were actually the tastiest part of the dish.

  • 1 (16-ounce) package water-packed firm tofu, drained and cut into 16 cubes
  • Cooking spray
  • 1 cup finely chopped onion
  • 3/4 cup plain low-fat yogurt
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons grated peeled fresh ginger
  • 2 teaspoons canola oil
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 16 large mushrooms (about 10 ounces)
  • 2 small red onions, each cut into 8 wedges
  • 2 2/3 cups water
  • 1 1/3 cups uncooked basmati rice
  • 2/3 cup golden raisins
  • 1 teaspoon salt, divided

Preheat oven to 375°.

Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 25 minutes or until tofu releases 3 or more tablespoons liquid.

Prepare grill.

Combine chopped onion and next 8 ingredients (through garlic) in a large bowl. Add tofu, mushrooms, and onion wedges; toss gently to coat. Let stand at room temperature 30 minutes.

While tofu and vegetables marinate, prepare rice. Bring water to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in raisins and 1/4 teaspoon salt. Let stand 5 minutes; fluff with a fork.

Remove tofu and vegetables from bowl; discard marinade. Thread tofu cubes, mushrooms, and onion wedges alternately onto 8 (6-inch) skewers. Lightly coat kebabs with cooking spray; sprinkle with remaining 3/4 teaspoon salt. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until lightly browned. Serve with rice.


Recipe: Grilled Eggplant with Caramelized Onions and Fennel

July 7, 2011
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One of our favorite couples to go out with has a big problem – the Mrs. is a vegetarian.  I know what you’re thinking – they must be VERY cool for us to hang out with them in spite of such a glaring personality flaw.  ;-)

I kid, of course.  We wanted to have this dynamic duo over, so I took on not one but TWO culinary challenges.  First, I would make sure the meal was both vegetarian AND delicious.  And second, since the weather was warming up nicely, I would make sure that every course – including dessert – had some sort of grilled component.

This was the appetizer I served, and it was very light and refreshing.  For those of you who are not fennel fans, have no fear – caramelizing it with the onions mellows it out significantly.  Plus, there is so much good stuff going on in this salad, you won’t taste any licorice-esque flavors at all.

  • 1 (1 1/4-pound) eggplant (about 4-inch diameter), peeled
  • Cooking spray
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 3/4 cups chopped fennel bulb (about 1 large bulb)
  • 2 cups finely chopped yellow onion
  • 2 cups trimmed arugula
  • 1 teaspoon white balsamic vinegar
  • 1 teaspoon extravirgin olive oil
  • 1 cup quartered cherry tomatoes
  • 1/2 cup (2 ounces) crumbled goat cheese
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh thyme

Prepare grill to medium heat.

Cut eggplant crosswise into 8 (1/2-inch-thick) slices. Lightly coat both sides of eggplant slices with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place on a grill rack coated with cooking spray; grill 7 minutes on each side or until browned. Set eggplant slices aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fennel and onion; sauté 8 minutes or until vegetables are tender and lightly browned.

Combine remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, arugula, vinegar, and oil in a medium bowl; toss gently to coat. Divide arugula mixture evenly among 8 appetizer plates; top each serving with 1 eggplant slice. Arrange about 1/3 cup fennel mixture on each eggplant slice; top with 2 tablespoons tomatoes and 1 tablespoon cheese. Sprinkle the chopped basil and thyme evenly over cheese.


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