Tag Archives: grilling for vegetarians

Rabbit Food: Grilled Carrots with Cumin and Clementine

Gentle readers, I do apologize for my absence. Work has taken me abroad to eat new and different things (along with doing my actual job!). More on that in future epistles. For today I’m determined that spring will be in the air. Even if that air looks like this.

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Yes, that’s snow. No, I don’t appreciate it in late March. 

But I digress. This weekend the weather became springlike for a hot second, and baby carrot bunches were on sale and looking so tempting, it was time to grill. Another pro tip, wear gloves when moving your grill around the deck. Or you will look down and wonder what happened.

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First blood of the season. 

If you have been primarily a meat griller to date, let me encourage you to try any and all vegetables on the grill. I’ve got a grill basket for those things that won’t stay put on top of a grate, but carrots go so nicely lengthwise, and they’re so forgiving, they are a great starter.

The Practical Cook admits that this batch got, ahem, particularly caramelized shall we say, as TPC attempted to do too much at once and the grill needed a bit of adjustment. However, still delicious.

Grilled Carrots with Cumin and Clementine

Ingredients: 

2 batches fresh baby carrots, the kind with the green tops on, as close to being in the ground as you can get them (carrots lose water, and the longer they sit on the shelf or your fridge, the less wonderful they are on the grill)
1/2 teaspoon ground cumin
juice of 1 clementine
olive oil
salt and pepper

Method:

  1. Fire up the grill, preheat to medium-high. Scrub and oil grates so you’re ready for slightly sticky carrots.
  2. Meanwhile, clean and peel carrots. Remove all but a 1/2 inch of green carrot top.  (If you don’t own the OXO vegetable peeler, now is the time. It will change your life.)
  3. In a medium bowl, toss peeled carrots with olive oil and salt and pepper. Sprinkle cumin and clementine juice on evenly and toss again as necessary.
  4. Grill the carrots, about 8-10 minutes, or to preferred doneness. Cooking lower and slower will be softer carrots. Higher heat and faster = impatient family and more al dente.

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Filed under Kitchen Tool Talk, Recipes

How Not to Bore Vegetarians at a Cookout

What better to do than cook outside for the Fourth of July festivities? But what if you’re hosting a flock of vegetarians? Do not hit the panic button, The Practical Cook is here to help. There are a few ways you can host mixed company and not just go the burgers and dogs (veggie, of course) route.

How Not to Bore Vegetarians at a Cookout

1. Do not offer to grill them. Completely socially unacceptable. This includes actual cooking and a quiz about why they just won’t eat the burger.

Veg-in-a-Box

Veg-in-a-Box

2. Think outside the box. Seriously, I love a veggie burger from the freezer, I won’t lie. It’s easy, fast protein, and convenient. But if you’ve ever spent time as a vegetarian (I was full on for 7 years), you’ve eaten aplenty of these.

Grilled Corn

Grilled Corn

3. BYOV(egetable). Request that they bring something to grill. Perhaps you provide the grill and the beer, and they bring the plants.

Meat Kebabs and Salad

Meat Kebabs and Salad

4. Kebabs. If you’re going to do the cooking, this is the simplest way to do a single prep that will serve most in a mixed crowd. Use peppers, onions, mushrooms, fruit, cherry tomatoes, zucchini, squash, you name it, and thread some of the skewers with steak, chicken, or shrimp (just don’t serve me the shrimp one). The Farmer’s Market runneth over right now and will be open on Saturday in most places. Go there  and run wild. Be sure to buy some corn, too, because it’s awesome on the grill.

Grilled Pineapple

Grilled Pineapple

5. Pineapple. If there’s one thing you can do to impress anyone with your grilling skills, it’s grilled pineapple rings. They’re different, simple, and versatile. Try dipping them in coconut milk, brown sugar, rum, coconut flavored-rum, whatever. Slice into 1/2-inch rings, core them, and do not skimp here–use fresh. (Or consider fruit kebabs. Great info over at BarbecueBible.com, which I once worked on.)

Thanks to  VeggieMacabre for the question, be sure to send in some pictures! Also, thanks to Miss Clairol for the kebab photos. Blogging is seriously a tag-team sport.

What do you like to grill? Let’s hear some more ideas from the veggies out there, post your comments here.

What’s your burning question? Email me at practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading the Practical Cook Blog word. Press “like” on Facebook today!)

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For Sunday, Weekly Menus from a remote location. Perhaps I’ll read my list as a video blog? We shall see.

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Filed under Kitchen Philosophy