Steak anyone? I know you guys are thinking this girl done lost her mind now, talking about steak on a Daniel Fast! And that background picture on my blog doesn’t help of those juicy, grilled, ribeye steak kabobs over loaded baked potatoe salad, on a bed of arugula…OK, I digress…Lol! All the photos you see on this blog are dishes that I prepared in my home that give me inspiration. Truth is, I tried to change the picture this month to reflect something vegetarian, but the visual layout was off, so for now we will have to suffer through it 🙂
Now let’s talk about the good stuff – Grilling! Yes, with some creativity, you can enjoy a nice cookout on the grill on the Daniel Fast. I don’t know anyone who doesn’t enjoy that hickory grilled taste that only a grill can give. But for meat replacement, what do I use? I suggest the other, “other” meat – Portobello mushrooms! Not the white button mushrooms – use PORTOBELLO! The texture of these mushrooms take on a meaty texture and juiciness when marinated and grilled. You can buy the whole mushroom caps and grill flat on the grill, or the baby portobello mushrooms and thread on kabob sticks and grill. Coupled with some green, red, and yellow peppers, onions, squash, zuchinni, and cherry tomatoes, and you are set! If you are grilling mushrooms and vegetables, there are a few musts. One chief grilling rule is SOAK YOUR WOOD SKEWER STICKS IN WATER at least 30 minutes before grilling. This will prevent them from burning as they are grilling. You can also invest in wire skewers to help prevent this, but of course the wood ones are cheaper.
1. Never, ever, wash your mushrooms in water! This will make them soggy. Instead, just take a barely damp paper towel and just lightly dust off any debris. The beauty of these mushrooms is that they are porous and will absorb the flavors of your marinade and seasonings beautifully, so keep them dry. (Sam’s sells the whole portabello mushroom caps for about $5 for 5-6 nice sized ones; baby portobellos can be found pretty cheap at any grocery store).
2. Cut your veggies uniformly in size and thickness. Make sure that you cut them in chunks relatively the same size (about 1 to 1-1/2 inches in thickness is good). This will ensure that everything cooks evenly and will make turning them on grill easier.
3. Marinade is your friend here. Just a simple marinade of balsamic vinegar, olive oil, and grill seasoning, and you have a flavorful marinade for your kabobs. I suggest skewering your kabobs on the sticks first, lay flat in a glass dish or gallon storage bag, then pour marinade over it and let marinate 3-4 hours or overnight. Then when ready, fire up your grill and you are ready to go! (I will post marinade recipe shortly).
And what do I serve with this? I’m so glad you asked. Pretty much whatever you would like with a grilled meal, but let me give you a few suggestions:
1. Corn-on-the cob. Take FRESH corn on the cob that has been shucked, rub ears in Earth Balance butter, sprinkle with smoky paprika or chipotle powder, wrap in foil, and grill. STELLAR!
2. Baked potatoes. Bake in oven on 400 degrees for about an hour, then slit and add Earth Balance butter, salt, pepper, chopped green onions, or chives. You won’t even miss the sour cream…well…sort of…Lol! Trust me, it still will be good 🙂
3. Garden salad. Dress up your favorite salad greens with cherry tomatoes, cucumbers, carrots, etc. and your favorite salad dressing over it. If you don’t want to make your own, I love Paul Newman’s all natural olive oil and vinegar dressing – it is delicious, and can be found at most grocery stores on the shelf.
4. Grilled pineapples. My kids love grilled pineapples, and it would be delicious served on top of your salad – but use a FRESH pineapple that you have cored and sliced about 1/2-inch thick. Just slice, brushed lightly on both sides with extra-virgin olive oil, and grill – that’s it! The flavor is incomparable for fresh pineapples, and they will produce nice grill marks, which is what you want to caramelize the flavor. You can find them cheap at Costco or Sam’s for about $2.98.
5. Pasta salad. A nice pasta salad of your choice would be hearty and go nicely with your kabobs. There are plenty of recipes right here on this blog.
6. Brown rice. Vegetable kabobs served over steamed brown rice is as simple as you can get. Coupled that with a grilled pineapple on the side and you have a colorfully delicious plate!
So there you have it! You can enjoy a day out on your patio grilling up a delectable meal. And grill extra kabobs as you can take them off the skewers and serve stuffed in baked potatoes or added to pasta for meals later in the week. I know this is what I will be doing this weekend, as soon as I find my grill boy…..(((George)))!!!
*Grilled Portobello Mushrooms with Balsamic* (Courtesy of Foodnetwork)
- 6 cloves garlic, unpeeled
- 1/4 cup extra-virgin olive oil, divided, plus 3/4 cup olive oil
- Kosher salt
- 1/3 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary
Preheat the grill. Preheat the oven to 350 degrees F.
In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
In a medium bowl, whisk together the balsamic with the 3/4 cup olive oil and mustard.
In a medium bowl, toss the mushrooms in the remaining 2 tablespoons of olive oil. Season with salt. Place them, stem side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Turn on the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Reseason them lightly with salt.
Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.