Posts Tagged ‘olive oil’

Grilled Tofu Skewers and Potatoes

It’s BBQ season and we have taken our small charcoal grill down to the beach for some delicious dinners. Skewers work great on the grill and I used some tinfoil to cook potatoes. This also makes it easy to have everything ready ahead of time so that we can carry it down to the beach to cook it.

I have found that the best way to marinade Tofu is to freeze it first, then put it into a ziplock with the marinade, in this case Soya Sauce, and put it the fridge to defrost for about 12-18 hours, so you will want to do this ahead of time.



  • 1 Block of Tofu
  • Soya Sauce or another marinade.
  • 3 Mixed Coloured Peppers
  • 10-15 Mushrooms
  • Some Skewers


  • 4-5 medium yellow potatoes, cut into 1 inch cubes
  • A bunch of a herb, such as dill or rosemary, diced
  • Olive oil
  • Salt & Pepper
  • Tin Foil



  1. Marinate your tofu (see a marinating tip above)
  2. Cut to tofu and peppers into large pieces.
  3. Place the tofu and vegetables on the skewers in random order.
  4. Cook on the grill for about 20-30 minutes, turning them every 5 minutes


  1. Place all the ingredients into a bowl and toss
  2. Wrap everything in tin foil so that it is air tight. This will help them cook faster.
  3. Put on the Grill for about 50-60 minutes, turning half way.

I like to cook the potatoes first since they take the longest and will stay pretty hot even if you take them off the grill.


Dill and Asparagus Risotto

Lavish Legumes raved about my risotto in her Red Wine and Wild Rice Risotto recipe so I thought I would share it here. My risotto is more of a classic style of risotto than hers. Though I must say that I have never actually had a risotto other than my own (and a small taste of Lavish Legumes’ recipe) and it is strongly influenced by Jamie Oliver’s.

This recipe can be done with essentially any veg and herb combo, but since it is spring time I thought I would do a dill dish.
I find this is an excellent dish to make for when company is coming over as it is impressive and gives you a good reason to open a bottle of wine!


  • Olive Oil
  • 2 medium bunches of Asparagus, bottoms snapped off and set aside and chopped
  • 1 bunch dill, stems removed and set aside, chopped
  • 2-4 balls soft mozzarella or bonconni cheese
  • 1/4 cup parmesan or pecorino cheese, grated.
  • 2 onion, red prefered
  • 2 stick celery, chopped finely
  • 1 cup risotto rice
  • 1 cup white wine, dry
  • 3 1/2 cups veg broth
  • boil a kettle of water
  • Salt and pepper to taste.


  1. To start I usually put the oven on the lowest setting and put the serving plates in
  2. Put the veg broth on mid heat with the bottoms of the asparagus and the steams of the dill(You have to remove these as they are for flavour and not consumption so I like to tie the dill stems with a bit of string)
  3. Place high walled fry pan on medium heat
  4. Add olive oil, onions, and celery with a splash of the kettle water
  5. Allow to simmer until the water is gone and the onions and celery are soft without browning
  6. Add the rice
  7. Toast until it starts to become translucent, about 2-3 minutes
  8. Add the wine and simmer untill the broth is absorbed by the rice.
  9. Start adding and the broth a ladle full at a time
  10. Let the broth be absorbed then add another ladle, stirring consistency to make sure that it does not stick to the bottom of the pan
  11. Once 1/3 of the broth is gone, remove the asparagus ends and dill, add the chopped asparagus to the broth
  12. Keep adding the broth, bringing some of the asparagus with it until all the broth is gone
  13. Taste the rice, if it is not cooked add boiled water from the kettle until the rice is cooked.
  14. Taste again and season with salt and pepper
  15. Add the mozzarella or bonconni cheese and half the parmesan or pecorino cheese to the risotto and cover
  16. Let stand for 5 minutes.
  17. Remove the bowl from the oven
  18. Serve risotto with the remaining cheese on top

Noodles & Greens with Citrus Peanut Tahini Dressing

For the Salad:

  • 1 bunch broccoli, steamed and cooled
  • 1 carrot, grated
  • 1-2 green onions, chopped
  • mix of lettuce (we used a spring mix and spinach)
  • mix of seeds like sesame, pumpkin, sunflower, hemp, etc.
  • handful of chopped almonds
  • cooked and cooled pasta

We used just a regular fettuccine for this one but try out some others! Buckwheat, spinach or a gluten-free pasta would be great too!


  • 2 tsp tahini
  • 2 tsp peanut or almond butter
  • olive oil
  • juice of 1 lime
  • juice of 1/2 large orange (and I added some zest too!)
  • 1 tsp honey (other alternative like agave syrup for vegan)
  • pinch of salt

Toss into a container and shake!!

We put a bed of salad on our plates, topped it with a bit of pasta and the drizzled with dressing… Bon Appétit!

Salad dressing basics

Store bought salad dressing can help make for an easy dinner, but making your own can be far better, and more nutritious! Even the best store-bought dressings can be plagued with low quality oils, artificial flavours and a myriad of ingredients that cannot be pronounced. There is no reason to use these dressings as a basic homemade one can taste fresh and delicious.

Basic Dressing

  • 1 part lemon juice (from lemon or we keep a bottle of lemon juice on hand)
  • 3 parts oil (We usually use Extra Virgin Olive oil, but I have recently also been incorporating EFA oil blends as well as there are a good source of omega fatty acids)
  • A bit of mustard (delicious mustards add a great flavour and are a binding agent so the dressing doesn’t separate as quickly)
  • A pinch of salt and pepper

Shake it up in a container and taste it, make any adjustments that may be needed and we have a quick easy dressing!

From this base we can flavour the salad to match the meal.

If we are eating Mexican style food then a bit of cumin and some hot sauce will zip up your salad. You can replace the lemon juice with lime juice for an extra kick.

One of our favourites is balsamic and sherry wine vinegar.

A bit of tahini(usually found next to the peanut butter in the grocery store) makes a more creamy dressing.

Some chopped up garlic is always welcome in our salad dressings.

Some dill and a bit of honey will make for a sweeter, summer time dressing.

See salad basics