cookout Archives - Page 5 of 7

grilled eggplant gyros with fresh tzatziki

by Jackie Newgent | May 5, 2016 | 10 Comments

No mystery meat here! Instead, you’ve got 100% real eggplant with charry grilled goodness as the star of this super flavorful, super saucy gyro for vegetarians—or part-time plant-based eaters!

seasonal tomato shakshuka

by Jackie Newgent | July 12, 2015 | 0 Comments

I love this word: “shakshuka”! That’s almost enough to sell me on the dish. But it’s truly the taste that keeps me intrigued. And if you haven’t had it before, you’re in for a real palate pleaser. Shakshuka is a Middle-Eastern-style spiced-up dish of eggs poached in a saucy mixture of tomatoes, peppers, and onions. It’s often made with canned tomatoes; but I enjoy hitting the farmers’ market and picking up juicy ripe local tomatoes to make it a seasonal delight. Here I’ve kept the spices light to make everyone’s tastebuds happy. But you can always add extra spice if you’re into more intensity or prefer one spice, like paprika or cinnamon, to stand out! This shakshuka is a lovely...

frozen chocolate cream pie martini

by Jackie Newgent | June 22, 2015 | 4 Comments

I prefer savory rather than sweet food. Though every once in a while, I do like to indulge in a creamy chocolaty dessert. When the weather is sizzling hot, I usually don’t want to add to the heat of the day by baking a pie. So here’s a summertime experiment of mine inspired by chocolate cream pie … perfect for this month’s Recipe Redux “pie love” theme. It’s actually a cross between a pie, milkshake, and martini. Yes, there’s vodka here! Multiply the recipe as needed. Cheers! Calories saved: 280 Why it’s better for you? It no longer has over a day’s worth of “bad” fats!

roasted vegan carrot hot dogs

by Jackie Newgent | June 8, 2015 | 24 Comments

I have yet to find an awesome plant-based hot dog. How about you? And some of the vegan options on the market are downright scary when you take a look at the ingredient lists and find “stuff” like this: chemical additives (i.e. disodium guanylate and disodium inosinate), added sweeteners (i.e. corn syrup solids), highly processed proteins (i.e. hydrolyzed soy protein and hydrolyzed corn protein), and artificial food coloring (i.e. red 40 and blue 1). Yikes! Who would actually want to put this “stuff” into their body?

chilled grilled corn soup

by Jackie Newgent | August 19, 2014 | 0 Comments

We’re smack dab in the middle of corn* season in much of the country, including where I live in New York. So I thought I’d take advantage of it. Even though I love a good bowl of corn chowder, I really don’t want a steamy serving of it when it’s still so summery hot outside. That’s where this chilled corn soup comes in. It’s rich in flavor from the “naked” grilling of the corn, a hint of “heat” from jalapeño, and a generous pinch of earthy cumin. It provides sweet, smoky, and refreshing goodness in every spoonful! Calories saved: 270 Why it’s better for you? The extra creaminess is from beans, not half-n-half or cream

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