By contributing writer Tessa One the best things about these marinated Grilled Veggie Kabobs is that they're equally delicious hot or cold. They're pure heaven chilled and served with a garlic yogurt dip. But hot off the grill to adorn your barbecued ...
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Grilled Veggie Kabobs

By contributing writer Tessa

One the best things about these marinated Grilled Veggie Kabobs is that they’re equally delicious hot or cold. They’re pure heaven chilled and served with a garlic yogurt dip. But hot off the grill to adorn your barbecued protein is amazing too!

One the best things about these marinated Grilled Veggie Kabobs is that they're equally delicious hot or cold. And your kids can help chop the veggies!

Many summer nights have us at the grocery store grabbing something to throw on the grill for an easy summer meal. And simple, flavorful sides to accompany our warm weather BBQs are always useful.

This one is fun for the kids to help chop because larger pieces are easier to work with. I’ve got my kids helping to make dinner now, and hopefully one day they’ll enjoy EATING their carefully chopped veggies too!

While we stick to zucchini and peppers usually, mushrooms are sometimes thrown into the mix too.

One the best things about these marinated Grilled Veggie Kabobs is that they're equally delicious hot or cold. And your kids can help chop the veggies!

Grilled Veggie Kabobs
Serves: 2
 
Ingredients
  • 4 cups large chopped veggies (like peppers, zucchini, and mushrooms) Keep pieces large enough they will stay on the skewer, about 2 inches squares
  • ¼ cup avocado oil
  • ¼ cup lemon juice
  • 4 cloves minced garlic
  • ½ teaspoon parsley
  • ½ teaspoon basil
  • ½ teaspoon sea salt
Instructions
  1. Place all chopped veggies into a Ziploc bag or container and pour marinade over the top. Make the sure all the veggies are coated, shaking sealed bag as necessary. Place in the refrigerator for 4 - 12 hours, periodically turning the bag to disperse marinade.
  2. Thread veggies onto soaked bamboo skewers.
  3. Grill the veggie skewers on high heat with the lid closed for about 2 minutes. Turn skewers and repeat. Remove when veggies are crisp tender.
Notes
To keep things extra simple you can skip the skewers and place all the marinated veggies in a grill basket.

One the best things about these marinated Grilled Veggie Kabobs is that they're equally delicious hot or cold. And your kids can help chop the veggies!

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Thai Cabbage Slaw

By contributing writer Tessa

Crunchy and satisfying, this flavorful Thai Cabbage Slaw will brighten any warm weather meal!

To make this slaw a complete meal, it is great topped with some grilled chicken (My Vietnamese Grilled Chicken is awesome on this), or some fried fish. For a vegetarian option, you could include some edamame or fried tofu chunks.

Crunchy and satisfying, this flavorful Thai Cabbage Slaw will brighten any warm weather meal! It's also great topped with grilled chicken or fried fish.

I marvel how far my taste buds have come. As a child, I had a woefully poor diet and couldn’t stand ANY vegetable! Now, if you ask my children what my favorite food is, they always say, “salad!” So I hold out hope that my children will one day love these veggies as much as I do.

Cabbage is especially great because it is SO crunchy and satisfying. It holds up to dressings really well and can even be eaten the next day, making it a perfect vegetable to pack for hikes and picnics.

I have also used the dressing tossed with some zucchini noodles, which is equally amazing (although that version cannot be stored without all the water from the zucchini leaching out into a soggy mess).

Thai Cabbage Slaw
Serves: 5
 
Ingredients
Dressing
  • ¼ cup avocado oil, or other light tasting oil
  • 2 tablespoons almond butter
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon coconut aminos (or tamari, or gluten free soy sauce)
  • 1 teaspoon lemongrass paste (can use finely diced lemongrass as well, the soft white inner part only)
  • 1 clove garlic
  • 8 drops stevia, or 2 teaspoons honey or palm sugar
  • ¼ teaspoon sea salt or some fish sauce to taste
  • Sriracha to taste ( I add about a tablespoon)
Slaw
  • 10 ounce bag of pre-shredded cabbage or slaw mix
  • 1 red bell pepper, sliced into bite sized pieces
  • ¼ cup sliced toasted almonds
Instructions
  1. Place all dressing ingredients into the jar of a blender and whir until smooth. Add water to thin to desired consistency, but add carefully. You want the dressing thick so it sticks to the cabbage shreds well.
  2. Toss the cabbage with dressing to taste. Then toss in the peppers and almonds.

Crunchy and satisfying, this flavorful Thai Cabbage Slaw will brighten any warm weather meal! It's also great topped with grilled chicken or fried fish.

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Simple Spicy Stir Fry

Red chili pepper flakes add spice to this flavorful and simple stir fry with chicken, peppers, onion, and cabbage.

Red chili pepper flakes add spice to this flavorful and simple stir fry with chicken, peppers, onion, and cabbage.

Simple Spicy Stir Fry
Serves: 4
 
Ingredients
  • 1 tablespoon olive oil
  • ½ pound chicken breasts, cut into chunks
  • 1 yellow bell pepper, cut into thick strips
  • 3 tablespoons soy sauce
  • 1½ tablespoons vinegar
  • 3 green onions, chopped
  • ½ cup red cabbage
  • 1 tablespoon red chili flakes
Instructions
  1. Add olive oil to a large nonstick skillet. Heat over medium-high and add the chicken to the pan.
  2. Cook until well done and meat is no longer pink.
  3. Add in the soy sauce and vinegar and bring it to a boil. Let the mixture thicken, then turn down the heat.
  4. Add in the yellow bell peppers, green onions, and red cabbage. Cover and let simmer until cabbage softens.
  5. Sprinkle with red chili flakes and toss well.
Notes
You could pickle the red cabbage in lemon juice overnight.

Red chili pepper flakes add spice to this flavorful and simple stir fry with chicken, peppers, onion, and cabbage.

You might also like…

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Gluten-Free Strawberry Lemon Muffins

By contributing writer Tessa

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING!

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.
Fresh strawberry season gets extended around here when the California ones start to come to market in late winter or early spring. One of my favorite fruits of all times, strawberries are low in sugar and high in antioxidants, vitamins, minerals, and fiber. Even though they can seem like a treat, there are plenty of goodies lurking within!

I wanted to take advantage of these beautiful berries and make a nutritious muffins for picky kiddos. They are easily adapted to dairy free if needed, and different flavor combos could be tried! Great flavors that marry well with strawberries include chocolate, almond, lime, or cinnamon. For this version, I added the sunny flavor of lemon to brighten the taste.

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.

Gluten-Free Strawberry Lemon Muffins
Serves: 12
 
Ingredients
Dry
  • ¾ cup almond flour
  • ¾ cup tapicoa flour
  • ½ cup brown rice flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon xanthum gum
  • zest from one lemon
  • 2¼ cups diced strawberries (about 8-10 ounces), divided
Wet
  • ½ cup butter or coconut oil, softened
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • Juice from ½ lemon, plus enough yogurt or milk to make ½ cup (I used plain yogurt)
Instructions
  1. Preheat oven to to 350° F and prepare a 12 cup muffin tin.
  2. In a large bowl, whisk all the dry ingredients except for the strawberries and then stir in 2 cups of the strawberries. This keeps them from turning your muffins pink! Reserved strawberry pieces are for the tops.
  3. In the bowl of a mixer, beat the butter and sugar.
  4. Add the vanilla and eggs, beating well, followed by the lemon juice and yogurt or milk mixture.
  5. Pour the liquids into the dry ingredients and gently fold until a thick batter is formed and ingredients are incorporated.
  6. Fill muffin cups ¾ full. Press a few additional diced pieces of strawberries into the tops, if you want them to look pretty.
  7. Bake in a preheated oven for 16-20 minutes until the the tops are just set and slightly golden.

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.

You might also like…

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One Pot Broccoli Alfredo Pasta

This One Pot Broccoli Alfredo Pasta is an easy, creamy stove top dish that’s perfect for a busy weeknight. Serve it as a delicious side dish or a vegetarian main dish.

This One Pot Broccoli Alfredo Pasta is an easy, creamy stove top dish that's perfect for a busy weeknight. Serve it as a delicious side dish or a vegetarian main dish.

One Pot Broccoli Alfredo Pasta
Serves: 2-3
 
Ingredients
  • 9 ounces penne pasta
  • 1 cup broccoli florets
  • 1½ cups heavy cream
  • 2 cups vegetable broth
  • ¼ cup corn starch
  • 1 tablespoon butter
  • 1 cup Parmesan cheese
  • Salt and pepper to taste
Instructions
  1. In a pot over medium-high heat, boil water with salt and the vegetable broth. Add the pasta and cook as instructed on the packaging.
  2. A few minutes before it’s is done, add the broccoli florets to the pot.
  3. Once the pasta is al dente, discard ¾ of the water and set heat to low.
  4. Add the heavy cream, butter, cornstarch, salt, and Parmesan cheese. Stir and let it simmer for 2 -3 minutes.
  5. Serve on plates and add pepper.
Notes
Add some hot sauce for a spicy kick.

This One Pot Broccoli Alfredo Pasta is an easy, creamy stove top dish that's perfect for a busy weeknight. Serve it as a delicious side dish or a vegetarian main dish.

 

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