What's with the meat (Grilled Radishes)

Ingredients

•  radishes, sliced
• 2 cloves garlic, minced
• 2 tablespoons butter, cut into small pieces
• 1 cube ice
• salt and pepper to taste

Directions

1. Preheat the grill for high heat.
2. Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents.
3. Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.               
4. Sprinkle with freshly diced parsley and serve. It is nice with chicken'

Enjoy

KB and Whitesnake

What's with the meat (Beets and Brussel Sprouts)

Ingredients

•  golden beets
•  brussels sprouts
• 1 shallot, peeled and sliced
• Olive oil
• 1 teaspoon of dried thyme
• Salt and freshly ground pepper

Method

The beets take the longest to cook so start them first. Either boil them in water in a small saucepan for 45 minutes, or roast them in the oven at 350°F for an hour fifteen minutes.

Roasting will give you better flavor, but takes longer and uses a lot more energy (unless you are already cooking something in the oven).

When done, set aside to cool for 10 minutes, peel and chop into 1 x 1/2 inch chunks.

Remove any outer leaves that look a bit ragged from the brussels sprouts.

Bring a small saucepan half filled with water to a boil and parboil the brussels sprouts for 2-3 minutes.

They should be almost all the way cooked through. (Test by cutting one in half.)

Set aside for 5 minutes to cool, cut off any protruding tough stem on each sprout and cut each sprout in half.

In a medium sized skillet heat 1 Tbsp olive oil on medium heat.

Add the shallot slices and cook until translucent, a few minutes.

Add another tablespoon of olive oil and raise the heat to medium high.

Add the sprouts and beets to the pan, along with the thyme and mix well.

Salt and pepper to taste.

Cook for 1 minute more, stirring.

Remove from heat and serve.

Can serve warm or at room temperature.

Enjoy
KB and Whitesnake

What's with the meat (Baby Bok Choy and Peppers)

Ingredients

• 1 Tbsp olive oil
• 1 Tbsp toasted sesame oil
• 2 large yellow bell peppers
• 4 spring onions
• Salt and pepper
• 2 or 3 baby bok choy

Method

1 Heat a tablespoon each of olive oil and sesame oil in a large saute pan on high heat.
Add the chopped yellow peppers and green onion, and cook, stirring occasionally, until lightly browned. (Keep a watch so that the onions don't burn.)

2 Lower the heat and add the bok choy.
Stir to coat with the oil in the pan. Cook only until the bok choy has wilted. The thicker, whiter ends of the baby bok choy should still be somewhat crunchy.
Season with salt and pepper to taste

Serve straight away you can add a touch of soy sauce.
Enjoy
KB and Whitesnake

This recipe has been shared with Permanent Posies

What's with the meat (French Tomatoes)

Ingredients

4 medium tomatoes, ripe but firm 4 cloves garlic, minced 1 cup parsley, chopped  basil, chopped ¾ cup bread crumbs ½ cup cheese, grated salt + pepper, to taste olive oil

Directions

Preheat oven to 400º. Cut the tomatoes in half (top and bottom halves, rather than left/right) and place in pan. Scoop out the seeds and pulp. Put the pulp into a bowl. Mix in the bread crumbs, basil, parsley and garlic with a touch of olive oil and salt and pepper to taste. Fill the tomatoes, drizzle with the remaining olive oil and sprinkle with cheese then bake for about 30 minutes, until brown. Enjoy KB and Whitesnake

What's with the meat? (Mushrooms)

Ingredients:

portobello mushrooms

3 tablespoons butter

olive oil

lemon juice

garlic, smashed and minced

black pepper

Preparation:

Wash mushrooms; remove stems and set mushrooms aside.

Melt the butter, olive oil, lemon juice, garlic & pepper together in a small pot.

Halve mushrooms, cut in strips or do as I do, keep whole. (Less work).

Brush the mushrooms generously with the melted butter and olive oil mixture.

Grill the portobello mushrooms stem-side down for about 8 minutes.

Turn and grill the tops of the portobello mushrooms for 6 to 8 minutes longer.

The grilled portobello mushrooms should be tender and nicely browned.

Serve with a nice steak.
Times vary with different cooking devices.

Enjoy

KB and Whitesnake

What's with the meat? (Sweet Potato)

Ingredients:

sweet potatoes

1/2 cup melted butter

3 tablespoons brown sugar

1 teaspoon ground cinnamon

 

Method:

Cup sweet potatoes into 3/4 inch slices.

Bring 3 quarts of water to a boil and add potatoes.

Boil until potatoes are just starting to soften.

Cool and peel. I leave the peel on because it is another unnecessary job.  

Combine butter, brown sugar and cinnamon, brush over potatoes.

Place potato slices on preheated grill over a medium low heat and cook for about 10 to 15 minutes, turning once.

When the sweet potatoes as soft through the middle and browned on the surface they are ready.

Serve with meat and another vegetable, preferably green. The colours look nice!

Enjoy

KB and Whitesnake

This recipe has been shared with Tuesday's At The Table and Friday Potluck

What's with the meat (Grilled Zucchini)

Ingredients:

zucchini cut into 1/2-inch-thick slices

tablespoons olive oil

oregano
garlic cloves, minced
teaspoon rosemary
salt and pepper

 
Preheat grill. Brush zucchini with olive oil. Sprinkle both sides of zucchini with oregano, garlic, rosemary, salt and pepper. Grill until zucchini is tender, about 4 minutes per side.


Enjoy
KB and Whitesnake

What's with the meat or without (Broccoli and Pasta)

Ingredients:

packet of pasta or make your own pasta

1 bunch cooked broccoli floret, drained

fresh basil leaves
3 tablespoons butter
3/4 cup heavy cream
1 cup grated Parmesan cheese
salt and pepper to taste

Method

Cook pasta until tender; drain.
In food processor/blender, combine broccoli, basil, butter and cream.
Pulse to purée.
Add Parmesan cheese and pulse to blend.
Mix broccoli mixture into drained pasta; stir.
Cook, stirring, over medium-low heat.
Add salt and pepper.
Serve when heated through and well combined.

Enjoy
KB and Whitesnake

This recipe has been shared with...Foodie Wednesday and Foodie Friday

What's with the meat (Carrots and Snow Peas)

Ingredients

3 carrots cut cross wise

250g Snow peas; trimmed, discarding the strings, and cut crosswise on the

diagonal into 1/2-inch pieces
1 tb  butter
Salt and Black pepper thyme

Method

In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender.
Add the snow peas, cook the vegetables for 30 seconds, and drain them well.
Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted. sprinkle a small amount of thyme over the top and serve.

Enjoy
KB and Whitesnake

This recipe has been shared with It's A Keeper Thursday

What's with the meat (Cabbage Raita)

Ingredients

• 2 cups Yogurt

• 200 grams Cabbage Leaves

• 1 tsp Cumin Powder

• 1 red onion finely diced

• 1" Ginger

• 1 tsp Sugar

• A few Coriander leaves
• 1/2 tsp Red Chili Powder
• Salt to taste

Method
• Chop the cabbage leaves finely, after washing them thoroughly.
• Grind the ginger, cumin, sugar and add to red onion
• Cut the coriander leaves coarsely and add to the mix.
• Mix all the ingredients with yogurt and set to chill.
• Serve chilled.

Enjoy
KB and Whitesnake

This recipe has been shared with It's A Keeper Thursday and Foodie Friday.

What's with the meat (Green Beans)

Ingredients

•800g green beans, trimmed

•2 cloves of garlic, finely grated/diced

•1 inch (2cm) piece of ginger, finely grated/diced

•1 Tbsp butter

•1 rasher of bacon

•Sea salt for sprinkling

Method
Dice bacon rasher and fry until golden brown. Place on paper towel.
Steam the beans for 4-6 minutes or until tender but crisp.
Place garlic, ginger and butter into a mixing bowl. Remove beans from steamer and immediately place into the mixing bowl. Stir well to coat the beans.
Add the bacon pieces
Serve immediately.

Enjoy
KB and Whitesnake

This recipe has been shared with...Foodie Wednesday and Foodie Friday

What's with the meat (Veggie Bake)

Ingredients

1 onion finely diced

can of sweetcorn

150g diced bacon

1 grated zucchini

1 grated carrot

1 stick of celery finely chopped
4 beaten eggs
1/2 cup self raising flour
1 cup grated tasty cheese
1/3 cup parsley chopped
salt and pepper to taste

Method

Preheat the oven to 180C. Place all the ingredients in a large bowl. Season with salt and pepper and mix well to combine. Spoon the mixture into a casserole and bake for approx 60 minutes.
Cover with grated cheese and or bread crumbs if you want we did.
If serving hot allow to cool in pan for 5-10 minutes.
You can add whatever vegetables you like to this. Try finely diced capsicum, baby spinach, or mushrooms. Just remember to dice everything quite finely. A vegetable bake is a great way to use up left over vegetables.

Enjoy

KB and Whitesnake

What's with the meat (Peas and Celery)

Ingredients

1 cup of frozen peas

3 cups raw cut celery

2 tablespoons butter
2 tablespoons flour
1 cup water
1 teaspoon salt

Method

Cook celery in sufficient boiling water to cover until tender.
Drain off the liquid, and measure out one cup.
Rub the flour and butter together; add a little at a time the water in which the celery was cooked.
When all water is added, boil five minutes.
Add the cooked celery and peas.
Season to taste.

Enjoy

KB and Whitesnake

What's with the meat (potatoe and swede)

Ingredients

Potatoes and Swede to suit servings.

Salt and ground black pepper.

Butter, lots of it!


Method
Cop swede and potatoes into bite size pieces
Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes.
Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.

Meanwhile, pour the oil into a large roasting dish/tin and heat it until smoking hot.
Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionallyuntil golden brown.
Cook the swede in boiling salted water until very soft.
Drain and add to the roasted potatoes.
Season with salt and pepper to taste
Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place and cover.

To serve,
Preheat the oven to fan 180C/conventional 200C
Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot or until golden brown.
Serve with lots of butter.

Enjoy
KB and Whitesnake