Posts Tagged ‘BBQ’

As part of the renovations, my husband realized one of his dreams, took over a balcony and bought a Weber gas grill. My husband loves BBQs, and loves inviting friends and family over for them. For me it’s even better, as I need to do minimal prepping of the vegetables and then I sit on the sofa looking pretty until the food is ready ūüôā Great for the last months of pregnancy!

My husband does the entire meal on the grill – meat (steaks/chicken breast/kebabs/sausages), potatoes, vegetables (squash, fennel, red pepper, cherry tomatoes, onion, celery, kohlrabi). The grill is big, so it doesn’t take much time. And everything tastes awesome!

Steaks/Chicken breast:¬†He puts salt and freshly ground pepper on the steaks, and salt and paprika on chicken breasts. ¬†The children love chicken breast on the grill as is, so we don’t even bother with a marinade.

Kebabs/hamburgers: we just use my basic meatball recipe: 1 Kg ground meat, 1 egg, 3-4 tbsp breadcrumbs, 1 tbsp mustard. Comes out tasty and succulent.

Vegetables: a bit of olive oil and salt, one can also add paprika, thyme, rosemary, oregano, basil, etc. I also tried a marinade of soy sauce, balsamic vinegar, sugar, olive oil and garlic and it also came out very nice.

Leek in marinade


The challenge actually came when we had a whole lot of celery to use up. Out of¬†curiosity¬†I Googled “grilled celery”. To my surprise, I found a few recipes. What intrigued me most was when I found a recipe for peanut sauce. I tried it out, and dipped the grilled vegetables (including the celery ūüôā ) into the sauce and it made the grilled vegeatables even more awesome!

And what was even more impressive, both my children ate the peanut sauce (with their chicken breast) and both liked it!¬†Definitely¬†a keeper ūüėČ

I split the sauce in half and added chili only to half the sauce (mine! :mrgreen: ):

Peanut Dip:

1/2 cup creamy peanut butter (I used B&D)
1/2 cup chicken broth
1 1/2 tbsp brown sugar
1 1/2 tbsp soy sauce
1-2 garlic cloves, crushed (to taste)
1/2 dried chilli with its seeds (about 1/4 tsp in all) (optional)

Mix the peanut butter with the chicken broth. Heat in microwave for 30 seconds to make it easier. Add other ingredients and heat for 30 seconds and mix. continue in 30 second stages¬†until¬†the mixture is smooth and is of a dipping consistency (the more you heat it, the denser and less liquid it’s going to be). ¬†Use for grilled or fresh veggies and meat.

Peanut Sauce and Celery Pieces

In the picture, the celery is pre-grill, with only olive oil, salt and pepper.  After grilling it came out tender yet still crunchy. The left hand sauce is the spicy one, the right hand one is the regular. I cooked the spicy one a bit more, which accounts for the change in colour and consistency.

Happy grilling!


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Day after BBQ lasagne

Last week we had a BBQ for my husbands colleagues and some more friends. We splurge on this every once in a while,¬†buying¬†steaks from¬†the¬†best place around (more¬†expensive, but sooo worth it). If we could, we would probably do this once a week, but good meat is¬†expensive. Besides, it’s not so healthy to have BBQs all the time. Last time we had it, we ordered just enough steaks, and one person we were counting didn’t show up in the end. So this time we calculated around the same lines and added 1-2 steaks.

We had 12 steaks left over, 6 of them cooked.

The uncooked ones went into the freezer. I’m not worried about them – we just need an excuse to eat steaks :). But what to do with the cooked ones? Even the best entrecote steaks don’t really taste as good the day after they are made. If I would have had one left over, I would have eaten it next day for lunch with some red wine sauce, but six?

So, I cut the steaks in pieces and used then in a rich tomato sauce, and we had it in lasagne for Shabbat (two days after the BBQ). The six steaks made enough sauce for two lasagnes, so I froze half. The results were awesome. We had my in-laws for dinner, and I also made my never-fail meatloaf, and because everyone was raving over the lasagne, I actually had leftover meatloaf for the first time in ages.

There were two pieces of lasagne left over (what I managed to photograph), and I ate them for lunch on Sunday. On the way home from work, my husband asks me:

“You left me the lasagne for dinner, right?”

and I was “uh no… I ate it…”

“But ¬†I’ve been dreaming about this all day!”

So, I took out the frozen half and made another lasagne. This was gone almost before you could blink.


2 tbsp olive oil
1 onion, chopped
1 carrot, cubed
2-3 stalks celery, including the leaves (optional)
6 cooked entrecote steaks, cut up and the fat removed (by far the most tiring part of the process)
1 can crushed tomatoes (800 gr)
about 1 cup red wine
100 gr tomato paste
1/2 cup – 1 cup beef stock (I had some from making beef the week before. I freeze leftover sauce from roasts as I don’t thicken them to make a gravy) or water
2 bay leaves
dried oregano, basil and thyme to taste

Fry onion in olive oil until transparent. Add carrots and celery. Sauté on a low fire until celery leaves look wilted. Add meat and mix, sauté for a few minutes more. Add canned tomatoes, tomato paste, beef stock or water, spices and wine. Simmer for half an hour or until carrots are soft.

This is good in lasagne and over pasta or rice.

Bon apetit!


I found an interesting blog at http://www.squawkfox.com/category/recipes/. She also cooks from¬†scratch¬†and has lots of great tips on cooking cheaply and healthily. And as I’m trying to get my toddler to eat more iron rich foods, I might try some of her 5$ bean based meals. My toddler eats meat only at my mom’s and no where else. I already started making rice and lentils which he likes, but I’m always on the lookout for more tasty easy dishes¬†that¬†might¬†appeal¬†to him. I just hope my toddler will eat it…

What was left of the lasagne

Love Food - Don't Waste!

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