Recipe: Go outside and grill

Atlanta is barely keeping the cold weather at bay and I decided to celebrate by leaving the oven off tonight and grilling EVERYTHING!

On the menu this evening:

garlic portobellos, bell pepper, onion, lemon tofu + easy salsa and guacamole

fajitas

Portobellos and tofu:

Marinate in a dash of olive oil, hot sauce, 1 garlic clove, a bit of grated onion, grated lemon + 1/2 lemon’s juice, sliced green onion

Bell pepper + onions:

Dash with vegetable stock + salt and pepper

Salsa:

1 pint of grape tomatoes

6 sprigs of cilantro + stems

1/2 Vidalia onion

2 TBS apple cider vinegar

2 garlic cloves

juice and zest of 1 lemon

tea chili powder

Easy guacamole:

1 very ripe guacamole

small amount of onion, grated (really for the onion-y liquid)

small garlic clove, minced

5 grape tomatoes, diced

3 sprigs cilantro + stems

juice of 1/2 lemon

salt and pepper

grilling!

Put everything (save the sauces/condiments) on the grill: bell pepper, onion and tofu on a piece of aluminum foil on the hottest part of the grill; bared mushroom caps (convex side down) directly on the grill on a light-medium hot spot on the grill.

Close grill top and check often.

Mine took about 20 minutes.

I just noticed my photos look fuzzy. . . Winter’s warning?

Happy grilling, for now.

I’ve also decided to try to be thankful for the warm moments this fall and winter, rather than complaining about the cold.

I am thankful for standing in front of the grill, how quickly my car’s heat turns on, the ridiculous number of fuzzy socks I have, the idea of a hot tub, the rolling bubble of a winter soup, Christmas cider, the smell of cinnamon, ginger and lemon in an early morning hot tea, hands around a mug, puffy scarves that protect my neck, wearing the same pair of pants for two weeks (nothing sweats in the winter), added bed blankets, waking up in a cocoon with Gordon. . .

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