Author Archives: mfinley@alpinecom.net

Maple Butternut Squash & Roasted Brussels Sprouts

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Maple Butternut Squash, Roasted Brussels Sprouts, Pumpkin Seeds, and Cranberries – a perfect Autumn or Winter side dish, bursting with colors and flavors! Healthy, delicious, gluten free recipe packed with veggies.

Ingredients

  • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • Salt to taste
  • 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
  • 1/2 cup pumpkin seeds
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup optional

Instructions

Roasted Brussels sprouts:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

Roasted butternut squash:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  4. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

Assembly:

  1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the ingredients to combine.

My Mom’s Coffee Cake

If you are reading this on April 7th, today is National Coffee Cake Day. Funny how memories of childhood pop up at the most interesting times. My niece asked this morning if I had a good coffee cake recipe, so I sent her Mom’s. What a great way for her to remember her grandmother.

This coffee cake defines “simple.” Mom had me making it by the time I was 10. Not complicated, not too sweet, and perfect for a quick family morning surprise, this cake has few ingredients, so gather them up and let’s get baking!

I don’t usually bake. I don’t usually use sugar, or white flour for that matter, but I truly believe “less is more,” so a rare trip down memory lane isn’t bad, as long a someone will help you eat this pan of deliciousness. I quite honestly can’t say if it freezes well as I’ve never had it last more than a few hours.

Equipment:

  • 9×9 baking pan
  • small mixing bowl
  • medium mixing bowl
  • wooden spoon or rubber spatula
  • small, microwavable dish

Ingredients:

  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup sugar
  • 1 egg
  • 1 Tablespoon melted butter
  • 1 cup milk (I use skim; use what you have)
  • 2 Tablespoons sugar
  • 2 teaspoons ground cinnamon

Directions:

Preheat oven to 350 F. Sift dry ingredients (except for the 2 Tablespoons sugar and 2 teaspoons cinnamon-that comes later) in a medium mixing bowl. Melt butter in a small, microwavable dish (cover it so it doesn’t explode in your microwave). In a small mixing bowl, whisk egg and milk together. Add melted butter. Add wet ingredients to dry ingredients and mix gently with a wooden spoon or rubber spatula until totally mixed. Pour into prepared 9×9 baking dish and spread evenly.

Mix additional 2 Tablespoons sugar and 2 teaspoons ground cinnamon in a small bowl. Sprinkle evenly over top of batter in pan.

Bake in a preheated 350F oven for 25 to30 minutes until top is crispy and toothpick comes out clean.

Cool slightly before cutting a big slice and slathering it with butter. Enjoy!

Oatmeal Breakfast Casserole

This will definitely keep you happy until lunch!

Do you spend your day at home or do you head off to work in the midst of a whole slew of snackers? At home, the cupboards and refrigerator call your name on a regular basis, while at work, some well-meaning soul offers you a doughnut about every 20 minutes. “Where is my determination? Where is my resolve?” you cry.

There is a solution to the 10 a.m. attack of the food pushers. What did you eat for breakfast? Those who eat a good, healthy breakfast do well with weight-loss and weight control. Making sure to add protein to that first meal of the day adds even more insurance that you’ll make it through, unscathed, to the next meal.

At our house, we love breakfast and, although they look elaborate, we have five “go to” breakfasts that are simple to make but make just about every day look like Sunday brunch. Most of them take less than 20 minutes to whip up, but this oatmeal casserole makes us “wait for it,” which allows us time to have our first cup of coffee while waiting for the oven timer to go off.

Here we go:

Two servings! Holy oatmeal!

This recipe is the amount for ONE serving. Adjust quantities and size of baking dish as needed. Casserole will puff slightly when baking.

  • ½ cup old-fashioned oats
  • 2 teaspoons, packed, brown sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon cinnamon (or more for the cinnamon lovers)
  • dash salt
  • 1 large egg or ¼ cup Egg Beaters
  • ½ cup skim milk or almond milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon canola or olive oil
  • ½ cup frozen sliced peaches, slightly thawed and cut into thirds.
  • ½ cup fresh blueberries (or frozen, NOT thawed)

Preheat oven to 350º

Mix dry ingredients together in a deep bowl. In another bowl, whisk together wet ingredients. Stir wet ingredients into dry ingredients. Stir in peaches and blueberries. Pour into a casserole dish sprayed with no-stick spray. Gently rearrange fruit so it is evenly distributed in dish.

Bake at 350º for 45 minutes. Serve with milk.

Feel free to experiment with other fruits.

Stuffed Poblanos

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OK, it’s time to cook, again. Here’s a quick dish that can serve as dinner for four hungry adults, or make dinner for two with leftovers (and who doesn’t love leftovers)! Add some cubed chicken, make it vegetarian, use up that leftover cooked sausage. Whatever you choose… let your creativity shine.

Assemble this up to a day ahead and refrigerate until ready to put it in the oven. If this goes into the oven cold, remember it will take 5 to 10 minutes longer to cook.

Poblanos are wonderful peppers, flavorful, not too hot, but then again, not too bland, either. Choose nice, blocky peppers, about 4 to 5 inches long, firm, dark and shiny. Steam them whole and then (with gloved hands) remove the stems, seeds and membrane.

I chose low fat cheeses but you can use the cheese of your choice. Fat free cheeses will not melt, and fat free cream cheese will cause the filling to be watery. If your spice cabinet seems a little weak, now is the time to add some Mexican or Southwest seasonings.

Stuffed Poblano Peppers

Each pepper is one BIG serving. They can be frozen in individual freezer containers. Label and date.

Ingredients (for 4 servings)

  • 4 large poblano peppers, washed
  • 2 cups cooked brown rice
  • 1 can black beans, drained and thoroughly rinsed
  • 2 ears sweet corn, kernels removed (or 1 cup frozen corn kernels)
  • 8 ounces low fat (neufchatel) cream cheese
  • 1 15-ounce can diced tomatoes, drained
  • 1 small can mild green chilies, diced
  • 1 cup plus 1/2 cup shredded Mexican-blend cheese (low fat)
  • 2 teaspoons ground cumin
  • 1 teaspoon any kind of chili powder (regular, Aleppo, Chipotle)
  • 1/2 cup fresh cilantro, chopped
  • Low fat sour cream or plain fat free Greek yogurt (for topping just before serving)

Equipment needed

  • A pot, with a lid, large enough to hold all poblanos
  • 3 quart pan with lid to cook rice
  • Measuring cups and spoons
  • Can opener
  • Mesh strainer
  • Rubber kitchen gloves
  • A small paring knife
  • A large mixing bowl
  • Small microwave-safe bowl
  • Small cutting board
  • Chef knife
  • Oven-proof 7×11 (or larger) dish

Directions

  • Fill pot with enough water to go ½ way up peppers. Bring water to a boil. Add peppers, cover with lid and boil for 5 minutes. Using tongs, remove peppers from water and place on a plate.
  • Using rubber gloves (kitchen or surgical), slit peppers, using a paring knife, one at a time, down the side. Remove stems, seeds and membrane and discard. Place peppers in an oven-proof glass or stone dish.
  • Cook rice or use rice prepared at another time. Place in a large mixing bowl.
  • Using a small paring knife, remove corn kernels from cob and place kernels in mixing bowl.
  • Drain and rinse black beans. Place in mixing bowl.
  • Remove cream cheese from package. In a small microwavable bowl, microwave cream cheese on full power for about 30 seconds, until soft enough to mix in with other ingredients. Add to mixing bowl and squish around with all the other ingredients.
  • Add drained, diced tomatoes, 1 cup of shredded cheese, cumin, chili powder and cilantro. Mix well.
  • Stuff each pepper. Make them fat. Surround the peppers with the filling that wouldn’t fit inside the peppers. Sprinkle remaining ½ cup shredded cheese on top.

At this point, the peppers look like a casserole and are ready to go into the oven. (You can put them in the refrigerator and bake them later. If they go into the oven cold, you may have to bake them about 5 minutes longer.)

  • Bake in 350º oven for 20-30 minutes, until filling starts to bubble.

Serve with sour cream or Greek yogurt. Ta Da!

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Garlic-Cheese Asparagus

Some day, we’ll look back on this and wonder “Why such a small lunch?” At the moment, we are all staying home due to the covid-19 pandemic. If you are the parent in a family unit, your normal day probably includes giving your children a quick breakfast, sending them off to school or daycare, kissing your spouse good-bye and heading off to work. The end of a long day might include picking up some take-out on the way home or tossing a frozen pizza in the oven.

NOW, everyone is at home. The kids look in the refrigerator every 15 minutes or, if no children, your spouse looks hopefully at you at about 11:45 and says “What’s for lunch?”

Lunch? I have to cook in the middle of the day? I’m still in my pajamas! Now is the time to try some new recipes, and the one in the above photo looks fancy, tastes fabulous and is SO easy.

Go in search of some new recipes. I found this one in the HyVee “Seasons” magazine, and I simply adapted it to fit what I had on hand and just for two people. Thanks, HyVee!

Use the kind of cheeses you have. Don’t have Italian seasoning? Use some dried oregano and basil, maybe some fennel, a little rosemary.

Garlic Cheese Asparagus
  • Non-stick cooking spray
  • 3/4 pound fresh asparagus spears, trimmed
  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • 1 ounce shredded cheddar cheese
  • 1/2 teaspoon all-purpose flour
  • 1/4 cup reduced fat or non fat milk
  • 1 ounce low-fat cream cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 or 2 Tablespoons crushed croutons

Preheat oven to 400 degrees. Spray a 7 x 11 baking dish with non-stick spray. Spread trimmed asparagus in a single layer in dish.

In a small bowl, combine olive oil, minced garlic, Italian seasoning, salt and pepper. Brush oil mixture over asparagus. Roast for 10 minutes, or until asparagus is crisp tender. Remove dish from oven. Preheat broiler to HI.

For sauce, toss together cheddar cheese and flour; set aside. Bring milk to a simmer in a small saucepan. Whisk in cream cheese. Add Cheddar cheese mixture. Cook and stir over low heat until cheese are melted and sauce is slightly thickened.

Spoon cheese sauce over asparagus. Sprinkle Parmesan cheese on top. Broil for 4 to 5 minutes or until golden brown (don’t walk away!). Remove from oven. Sprinkle with croutons and, if desired, some kind of fresh green herb.

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Hummus

hummus and veggiesTonight will be one of those rather relaxed evenings at our house. The day has been sort of uneventful…OK, boring. Appetizers for dinner! That would fun! A board game! A movie! AND it’s only Thursday!!!

I roasted a rather large chicken Monday and have been rather creative at using leftovers to make tasty meals this week, but enough is enough! I chopped up the rest of that bird this afternoon and tossed it in the freezer for soup day. No chicken will be used in the making of these appetizers, BUT chick peas sound good. Hummus!

If you’ve never had hummus, it’s a tasty “dip” of Mediterranean origin that is high in protein and is available in most larger grocery stores, in the produce area where you find fresh salsas and dips. You can easily make it at home and create any “flavor” with just a few added ingredients, and it goes together in less than 10 minutes in your kitchen. Use it as a spread on little toasted pita pieces, dip veggies or baked taco chips. Add roasted peppers, olives, herbs, garlic, onions. Or keep it rather simple. The only “weird” ingredient, if you live in a small town, is tahini, which is a paste (like peanut butter) made out of sesame seeds. I found it in our little store, waiting patiently in the health food section. A jar lasts a long time in the refrigerator and you only use a few tablespoons at a time, so don’t panic over the price. You can also make hummus without tahini and the flavor won’t be too far off the real stuff.

Ready for some fun? Here we go…

Roasted Red Pepper Hummus

Equipment you will need:
Food processor with “s” blade (the one that finely chops stuff)
Rubber spatula
spoons for tasting
cutting board
chef knife

Ingredients:
1 roasted red pepper, peeled and seeded
2 cans garbanzo beans (chick peas), drained and rinsed
3 cloves garlic (Peel them and place them on a cutting board. Smash them with the side of a chef knife. Chop them up a little and they are good to go)
2 Tablespoons tahini (sesame seed paste)
1 teaspoon salt (or more, depending on taste)
¼ teaspoon white pepper
Juice of ½ lemon
Extra virgin olive oil (¼ cup or more)

Directions:
Roast a red pepper. Easy Peasy. See directions at the bottom of this recipe.
Drain and rinse the garbanzo beans. Toss into the food processor. Add everything but the olive oil. Pulse a few times to get everything chopped.hummus stuff in processor
With the food processor on, slowly pour olive oil into the little hole where oil goes (or down the chute). Keep adding oil, stopping occasionally to scrape the sides so everything gets well blended. Patience is a virtue! Keep processing until you have a nice, smooth paste. You will probably process for about 5 minutes. If mixture seems dry, add a little more oil. That’s it. You have hummus! Store it in a hummus smooth in processorsealed container in the refrigerator. It keeps for several days. Be creative. Add fresh herbs, sun-dried tomatoes, kalmata olives. Hummus tastes great with baby carrots, zucchini strips, pita chips, cucumbers, or whatever you like to dip.

How to Roast a Red Pepper:
Place a clean, raw red pepper over an open flame, i. e. outdoor grill, on burner of gas stove, blow torch…Using tongs, rotate the pepper until the entire pepper is charred and black. Turn off flame and toss pepper into a Ziploc bag. Seal bag and allow to steam until pepper is cool.
Hold charred pepper under running water and peel off black skin. Break open pepper and remove seeds and stem. Ta Da! Roasted red pepper. When red peppers are on sale, I buy lots of them, grill them all. Cool them, peel them and cut them into chunks. Then they go into snack-sized baggies and get tossed into the freezer until I need them. Much cheaper than buying jars of roasted peppers that are packed in oil and loaded with salt.

Follow that Recipe (or don’t)

squash soupOur good friends, Maggie and Mike, spent the weekend with us recently. We had a great time, catching up on our lives and travels and enjoying conversation over good meals.

As I cooked, Maggie was quite intent on taking notes on the whole process. I caught myself on occasion saying, “This part is not rocket science. Just add SOME of this (or that).” As I reflected on that later, it occurred to me that cooking may not be rocket science, but for those who do not cook often or want to learn some new techniques, directions help.

Now, Maggie is a concert violinist. I am a musician, but violinists are a highly respected breed in my book, and Maggie has never said to me, “You could play the violin. After all, it’s not rocket science!” Thanks, Maggie. So…for all those people who have wanted to slap me for saying “this is not rocket science,” I now get it. On that note, for those who do not feel totally confident in the kitchen, follow the recipe. Follow lots of recipes. Get the feel for what spices go with what dishes. Pull out those cookbooks that look so impressive on the shelf. Try something new. You don’t have to be a gourmet chef, but eating healthy involves eating REAL food. Go for it. You can do it!

Spring is on the way, and I got an inspiration from Maggie and Mike. They moved to the country about 4 years ago and have an astounding garden. Mike said they still have an abundance of well-stored butternut squash and should turn it into something before the next crop arrives. Soup time! I promised them a recipe for squash soup, but as long as I’m at it, you might have some squash that needs to be used up, too. Soup is one of those wonderful creations that goes together rather quickly, simmers slowly and makes the house smell wonderful. You can make a little, just for a meal, but hey, as long as you are cutting up vegetables, you might as well make lots of soup and freeze some. This one’s for you, Maggie. Make that soup!

Roasted Squash Soup

Roasting vegetables brings out all their natural sugars and leads to intense flavors. By simmering all the ingredients together, you’ll get the best-tasting soup! This recipe makes LOTS of soup, but hey, if you’re going to the effort to make soup, make a big batch. Serve a crowd or freeze some in 2-serving sized containers to bring out as needed.

Equipment you will need
An oven
A large roaster pan with a lid (or aluminum foil to cover pan)
a good chef’s knife; 8-10 inch blade
a cutting board
a peeler
an immersion blender (stick blender) or a blender, or a food processor
a large soup pot (8 quarts or more)

4 pounds butternut squash, peeled, seeded and cut into small chunks (about 3 medium squash)
6 stalks celery, cut into 2 inch pieces
1 pound carrots, peeled and halved lengthwise
2 large onions, cut into chunks
3-inch piece fresh ginger, peeled and chopped
1 Tablespoon olive oil
6 Tablespoons margarine or butter, divided
3-4 quarts chicken or vegetable broth, (low sodium if available) more if needed (I use Swanson’s broth, plus some Watkins Creamy Soup Base)
Salt and white pepper to taste

As you cut up the squash, celery, carrots and onions, toss them into the roaster pan. Peel and seed the squash. Cut into chunks (about 2-3 inches). Cut celery, carrots and onion. Into the roaster they go. Mix them all up.
Peel and chop the ginger. Sprinkle over the veggies. Drizzle olive oil over the top and mix everything up (use a spatula or your hands).
Pour about 1 quart broth over veggies. Dot with 3 Tablespoons butter. Place in oven at 325º for about 2 hours, until vegetables are tender and beginning to brown slightly. If not to that point, let them roast longer but watch them every 30 minutes or so. You do not want burned vegetables.

When vegetables are done, remove from oven. Scoop entire contents of roaster pan into a large soup pot. Add 2 additional cups of broth and blend with immersion blender until smooth. NOTE: If you are using a regular blender or food processor, do not overload the blending container. These veggies are hot. Splattered hot veggies on your hands can burn you!

When blended, add more broth until the soup is the consistency you desire. Some people like really thick soup, others like it thinner. It will thicken as it cooks in the pot, too. Add salt and pepper to taste. If you are using regular broth, go easy on the salt. Stir in remaining butter and simmer soup for about 30 minutes. All done, get a bowl and enjoy !

Makin’ Green…Salad, That Is

Kale salad with sliced strawberryA friend called me up last night and said “Where did you find that really green lettuce you used in the photo I just saw?”

It’s kale, folks. Don’t make that noise until you give it a chance. Many people mistake kale for some kind of lettuce, when it is actually a member of the cabbage family. It is loaded with nutrients not found in lettuces, and can be used in soups, stir frys, and great salads. You can find the nutritional scoop on kale at http://authoritynutrition.com/10-proven-benefits-of-kale/.     Lately, we’ve been making quick, end-of-the-day salads using kale, any kind of fresh berries, a slight blessing of nuts or seeds and a drizzle of homemade vinaigrette.

So here’s the info on this pretty salad. Buy some kale, clean it and store it in a zippered bag. Keep some berries in your frig. Have some nuts stashed in a cupboard. The salad in this picture even has some avocado slices. Sliced fresh peaches would be good. Be creative! And how do you get those strawberries to look so pretty? Easy peasy.

Find a nice sized strawberry with it’s green top intact. Use a cutting board and a REALLY sharp, thin bladed paring knife. Stand that berry on its green top. Starting on one side, carefully slice down the berry, almost to the board. Continue making slow, careful slices until the whole berry has been sliced. Be careful not to slice all the way to the top (green cap) of the berry. When done, fan out the berry and set it on the side of the salad (or the dinner plate, or the kids’ oatmeal bowl, even next to that omelet). You CAN make meals look fancy.

The dressing? In a small bowl, whisk together 2 Tablespoons of balsamic vinegar, 1 Tablespoon olive oil, a pinch of Kosher salt, one grind of pepper and a little drip of honey. Whisk all ingredients together until they emulsify (your new culinary word for the day…all the ingredients mix together so well that they look almost creamy and don’t separate). This should make enough for at least two salads. Remember, we’re dressing this salad, not burying it. You could use any vinegar instead of balsamic. Experiment with canola oil. I have a ginger/sesame infused olive oil that I pull out on occasion. No need to buy bottle after bottle of prepared salad dressings. You can make this in less than two minutes.

 

Cookin’ Those Veggies!

grill pan veggies long viewYup, folks. I really do use that grill pan! Last night I was cooking for one, and YES, I really did eat  all those vegetables.

But, no, I did not eat all that chicken. When you go to the effort to cook chicken pieces, cook some extra so you have some on hand for sandwiches, casseroles, stir-fry, etc. Last night’s chicken was a package of skinless, boneless chicken thighs. The seasonings of choice were smoked paprika and Tuscan Seasoning from Victoria Gourmet (available online at www.vgourmet.com), but you could always brush on some BBQ sauce (wait until the chicken is almost done as BBQ sauce will turn your grill pan to a burnt sticky mess in a short period of time.)

The veggies cooking are those great little sweet peppers found in bags at most grocery stores, chunks of zucchini squash and whole mushrooms, brushed with a balsamic vinegar glaze. The glaze was created by microwaving some balsamic vinegar in a little glass custard cup until reduced by aboutGrilled chicken and Vegetables 1/2. When reduced, add a pinch of salt, a crank of pepper and about 1/2 teaspoon of honey. Brush on the veggies when they are almost done cooking. The whole meal goes together in less than 30 minutes.

While the chicken is cooking, prep your veggies and toss together a salad. Even if it’s just for you, or two, make your plate look pretty and fancy up that salad! Enjoy every bite!

 

 

 

Kitchen Gadgets to Love

grill panOver the years, this foodie has collected quite an assortment of kitchen gadgets. Some of them sit in a drawer or a box for years and eventually go to a garage sale. Then there are a few that get used over and over.

Emeril Lagasse once said that a good cook doesn’t need tons of gadgets, just a really good knife and hands. That may be true, but it’s still fun to head for the Pampered Chef party or stroll through the kitchen store and see all the kitchen wonders that we can’t live without. I love my egg slicer, but the jury is still out on that pineapple corer/slicer. BUT my favorite is the stove top grill pan.

My first grill pan (which still gets used) covers two burners of my gas stove. It is two-sided; one side is a flat griddle and the other grooved for meats and veggies. Here in the cold upper Midwest, outdoor grilling season ends way too soon, so hooray for the indoor grill. BUT my favorite, because we are generally a household of two people, is the square grill pan. It fits on just one burner, has a handle, and gets used at our house several times a week.

I had looked at one of these for months and balked at the $50-$130 range. Then I found one at a T.J. maxx for only $29.99! It’s even the brand I love. Calphalon. It just doesn’t have a handle that matches my other pans. Don’t care…it works!

So, how would I use this wonder pan, you ask? Before heading off to work, toss some chicken breasts into a Ziploc bag with some fat-free Italian dressing and store them in the refrigerator. At dinner time, heat your grill pan over medium heat. Grill the chicken breasts until done. If they are thick, cover them with a piece of foil after turning them over to force the heat down into the meat. While they are cooking, whip up a salad. You could even grill some asparagus or fresh green beans (or some pineapple that you cored and sliced with that other gadget).

I’ve used it to grill peaches and plums that I serve with vanilla yogurt. Shrimp on skewers, YES! Steak kabobs, yum. I highly recommend that you add this gadget to your collection. It won’t get dusty!