Saturday, May 28, 2011

Nutmeg Carrots

I like packet grilling for side dishes. It’s an easy, low maintenance way to cook a very flavorful side dish while the rest of the meal is grilling away.

Usually, I prepare the packet first, put it on the side of the grill where it slowly cook while the meat is doing its thing over the fire.

This one is simple and delicious and goes with pretty much anything.

Nutmeg Carrots
4 servings, 2 P+/serving

6 carrots, diagonally sliced (1/4 inch thick), about 4 cup
3 garlic cloves, peeled and halved
1 TBSP water
2 tsp olive oil
¼ tsp salt
¼ tsp freshly ground pepper (I like coarsely ground for such things, prettier if nothing else)
1/8 tsp ground nutmeg (freshly ground is MUCH better) *

Prep the grill: Medium fire (or put the packet on the side away from the hot flame).

Prep the food: Mix all ingredients in a bowl and toss well.

Making the packet: Place the mixture in the center of a double layer of heavy duty, extra-wide foil, about 24 inches long. Make a packet by bringing 2 sides of the foil to meet in the center, and pressing the edges together to two ½ inch folds. Then fold the edges of each end together to two ½ inch folds. Allowing room for the packet to expand, crimp the edges together to seal.

Please the packet on the grill rack and grill until cooked through, about 25 minutes. Remove the packet from the grill and open it carefully to allow the hot steam to escape (it WILL burn!). Place in a serving dish or divide evenly in 4 plates.

*Cinnamon works too

Source: Weight Watchers Grill It! 2005, p. 129

Monday, May 23, 2011

Molasse-Glazed Beef Kebabs

These skewers are delicious, a little goes a long way as they are packed with flavor! For Memorial day, it's neat to have something tasty and healthy on the grill!

These makes 8 servings of about 3 oz each (cooked). I will usually serve these with the Ginger Chicken Yakitori , a grain salad and a vegetable side. For about 12-15 PointsPlus, I have a full delicious filling meal, and I don't feel like I'm missing a thing. When everybody is scarfing down burgers, I like to have little servings of different things. Makes me feel like I'm having a lot of food and still remain right on plan.

Molasse-Glazed Beef Kebabs
8 servings (or 6), 5 P+/serving (or 7P+)

1 cup orange juice
1/2 cup unsulfured molasses
2 garlic cloves minced (or pressed)
3/4 tsp pepper
1/2 tsp salt
2 lbs trimmed beef steak (round), in 2 inches cubes

Tool: Metal skewers (on high heat, bamboo or wood will disintegrate eventually even if you soak them forever.

In a medium saucepan, bring the orange juice to a boil on high heat and reduce to 1/3 cup, about 3 minutes. Stir in the molasses and continue to boil until mixture reduces to 1/2 cup. Take off the fire.

Whisk in the garlic, salt and pepper. Throw in the beef cubes and toss to coat well. Thread the beef cubes on 8 metal skewers and grill over high heat turning frequently until meat is well browned 8 to 10 minutes.

Adapted from an American Test Kitchen's recipe :o)

Thursday, May 19, 2011

Ginger Chicken Yakitori

It's summer again! Well almost! It's grilling time for sure! Here's a favorite recipe from an older Weight Watchers cookbook It's delicious, easy, and a little different than the usual grilling fare.

Ginger Chicken Yakitori
6 serving, 4 P+/serving

3 TBSP reduced sodium Soy sayve
2 TBSP mirin (cooking rice wine)
2 TBSP Sake or dry Sherry
2 TBSP grated, peeled fresh ginger
2 tsp sugar
1 pound skinless bonless chicken thighs, cut into 2-inch chunks
1 scallion, thinly sliced

1- Spray the grill rack with nonstick spray. Preheat the grill to medium-high. If using wooden skewers, soak them in water 30 minutes.

2- Meanwhile, to make the sauce, combine the soy sauce, mirin, sake, ginger, and sugar in a small saucepan; bring to a boil over medium-high heat. Cook until the sauce is reduced to 1/3 cup, about 6 minutes. Remove the saucepan from the heat; set aside.

3- Thread the chicken on 6 (8 inch) skewers dividing it evenly. Place the skewers on the grill rack and grill, turning frequently and basting with the sauce, until the chicken is cooked through, about 10 minutes. Sprinkle the chicken with the sliced scallion. Serve hot or warm.

Great idea: Grill a few green onion whole and serve with the chicken (baby leeks would be even better!)

From: Sizzle it, Weight Watchers 2008, p. 27.