Marinated Capsicum & Zucchini

It's warming up and definitely time for a little outside cooking on the BBQ.  I've made these ahead to have on hand in the fridge to accompany our grilled fish or chicken.  I'm sure the flavours have improved after being left in the fridge a couple of days.  Planning ahead to insure a little variety when time is not there to create.

Ingredients:

6 small zucchini

2 small red/green capsicum

2 tbsp. extra virgin olive oil

Himalayan salt

Dressing:

3 tbsp. extra virgin olive oil

2 tbsp. red wine vinegar

1 small clove of garlic (crushed)

Himalayan salt

A little freshly cracked pepper

Method:

Slice the zucchinis in half.  De-seed & cut the capsicum into segments.  Brush them with a little olive oil before placing them onto the grill plate on the bbq or into a thick based fry-pan.  Make sure you pre-heat the bbq/ fry-pan. Cook these for a few minutes each side, until just tender.  Turn the heat down if you need to so they don’t burn.  Take off the heat and place in a shallow dish with a little salt sprinkled over the top and set aside.

Now for the dressing.  Whisk together all the ingredients in a small bowl and pour over the capsicum & zucchini.  Final touch is to sprinkle over a few torn basil leaves.  Allow this to sit for a least an hour before serving. 

They’ll keep for a week in the fridge tightly covered, but may not last that long.  They didn’t in my house anyway.  Super tasty and very moreish!  Great side dish to serve with grilled fish or chicken or to have on their own.

Enjoy 💗 Shaz

Guacamole

Photo credit to Michael Cranfield

Ingredients:

4 ripe avocadoes

1 medium brown onion (finely grated)

2 garlic cloves (crushed)

2 roma tomatoes (finely chopped)

Juice of 1or 2 lemon or lime

Himalayan salt and freshly cracked pepper

Method:

Carefully slice the avocado in half and take out the seed.  Scoop the flesh into a small bowl and add the juice of one of the lemons or limes, depending which one you are using and mash with a fork. Add to it the grated onion, crushed garlic and roma tomatoes and mix through.  Taste a little before adding a pinch of salt, and a little cracked pepper.  Add extra lemon or lime juice at this point, if you think it needs it, and stir through. Simple as that! 

 

This will keep in the fridge for a few days without going brown, as the lemon juice prevents this from happening.

Serve with corn chips or in your burrito bowl.  Make up the Goji berry salsa from a February post for the freshest tasting burrito bowl you could make for yourself, and  to share of course.

Enjoy 💗  Shaz

Honey Soy Chicken

Ingredients:

2 kg chicken wings (breast or thigh fillets work well too. You just have to be careful they don't dry out)

2 cloves garlic (crushed)

2 cm piece of ginger (finely chopped)

1 cm piece turmeric (finely chopped)

2 tbsp. Bragg’s seasoning/ Tamari

2 tbsp. honey

1 tbsp. rice bran oil/olive oil

Method:

Mix all ingredients together and pour over the wings. Place them back in the fridge and allow them to marinate for at least an hour.  If you don’t have the time that is fine. They will still cook up ok, just not as much flavour through them.

Pre-heat the oven to 180°c.  Put the wings into an oven tray and coat the wings evenly with marinate.  Bake them for 1 hour, turning them and spooning marinate over them after about ½ an hour, and then closer to the end of cooking to get an even brown coating.  Keep an eye on them so they don’t burn…

Serve with brown rice and steamed vegetables, or as finger food on their own.  Great for entertaining.  Sticky and a little messy to eat, but super tasty.  If you don’t have turmeric you can leave it out, but I use every opportunity to sneak in some extra health benefits to my meals by using this amazing ingredient. 

http://foodfacts.mercola.com/turmeric.html
 

Enjoy ☺ Shaz