Sweetie and I started eating vegetarian on Mondays a few months ago and it is really amazing all the recipes we already had and all the new recipes we have come up with. Now it seems that we are eating less and less meat during the rest of the week too! Fish on Fridays, Bean or Soup Day, Stir-Fry and Rice Day, Left-Over Day, it all adds up to less carbon and a smaller footprint. Oh, the picture is of a “fire chimney”. This one is about 50 years old. You just put some charcoal or charcoal briquettes in the top and stuff some paper in the bottom and light the paper without lighter fluid. The briquettes will light and burn down, and then you can pour them into the grill and cook your stuff! No smell, no icky toxins!
This meal was so simple. On Sunday we grilled a huge portabello mushroom, then grilled 5 chicken legs that both had been marinated or brushed with a homemade asian teriyaki sauce.
ASIAN MARINADE
1/4 C Chay Seasoning Sauce or mild soy sauce
1/8 C rice wine vinegar
1 tsp minced fresh garlic
1/2 – 1 tsp minced fresh ginger
1 tsp brown sugar
Blend and let sit for a few hours or overnight to blend flavors.
After the fire went waaayyy down, I put on whole red potatoes and just let them grill on very low heat overnight. On Monday we had portabello burgers on the new Oroweat sandwich thins, whole grain buns (toasted) with sliced tomatoes, sliced walla-wallas and some fresh spinach leaves, mustard and mayo. The red potatoes were quartered and tossed with olive oil, salt/pepper and minced fresh rosemary and broiled and tossed and broiled and tossed in the oven for about 20 minutes.
I did not miss meat.
3 Comments
The Chay Seasoning Sauce looks like Soy Sauce, but there the similarity ends. It has an almost delicate flavor. The only thing added to the Portabello was brushing it with EVOO. The burgers came out really good and the new thin buns place the emphasis on the filling, not the bread. And the “fire chimney” is the greatest for lighting charcoal. No chemical smell in your food. I’ve seen them at sporting goods stores, and they have been featured on the Food Network. Try one, you’ll love it!
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Scotia, I am really really trying to get back here to post, but I am just snowed under.
I feel really badly. I seem to be going through an amazingly busy period in my life which leaves no time for me to write. I barely even read my email anymore – which actually isn’t such a bad thing, consiering
.
In any case, I apologize for my “tease” re: a return. It’s obviously going to take me a little longer.
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