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Kabobs
So, I had this stew beef that I wasn't sure what to do with, and part of a bottle of pommegrannete juice and part of a bottle of cooking sherry.
So I threw those together, added a touch of red wine and basalmic vinnegar, minced two garlic cloves in and dusted it with black pepper. While that was soaking, I rummaged around and pulled together some large onion slices, broccoli pieces, carrot rounds, and squash slices. Soaked some bamboo skewers in water so's they wouldn't burn, and then commenced with stabbying meat and veggies.
Cook on Foreman grill for about 4 minutes at 400 F, turn around and cook for another 2 minutes. Put remaining meat and veggie mix back in fridge to continue soaking through the night. That'll go over rice tomorrow. Might throw some of the snap peas we've got into that. Or maybe not; this is damn fine tasting as it is. And very colourful, too.
I think I'm gonna start keeping a closer eye on the produce in the local stores. I already know that onions and potatoes freeze well, as does homemade tomato sauce. I think it's time to start testing and see what else freezes well. Canning is more of a pain in the ass than I think I'm willing to put up with, but if it'll handle being frozen and then cooked, I can do that.
Storage space is a nice thing. -grin-
So I threw those together, added a touch of red wine and basalmic vinnegar, minced two garlic cloves in and dusted it with black pepper. While that was soaking, I rummaged around and pulled together some large onion slices, broccoli pieces, carrot rounds, and squash slices. Soaked some bamboo skewers in water so's they wouldn't burn, and then commenced with stabbying meat and veggies.
Cook on Foreman grill for about 4 minutes at 400 F, turn around and cook for another 2 minutes. Put remaining meat and veggie mix back in fridge to continue soaking through the night. That'll go over rice tomorrow. Might throw some of the snap peas we've got into that. Or maybe not; this is damn fine tasting as it is. And very colourful, too.
I think I'm gonna start keeping a closer eye on the produce in the local stores. I already know that onions and potatoes freeze well, as does homemade tomato sauce. I think it's time to start testing and see what else freezes well. Canning is more of a pain in the ass than I think I'm willing to put up with, but if it'll handle being frozen and then cooked, I can do that.
Storage space is a nice thing. -grin-