Vegetable Kebabs with Feta and Za'Atar

Za'atar (زَعْتَر‎) is a Middle Eastern herb also the name of a spice mixture: toasted sesame seeds, dried sumac, and other spices. 

Serves 4

Preheat the grill to medium-high, use the oven,

or frying pan-grill

24 small organic potatoes

1 organic each: yellow squash and zucchini, both cut crosswise into 1-inch (2,5 cm) circles

1 organic red bell pepper, cut into 2-inch (5 cm) pieces

6 or more organic scallions, white parts only

1 Tbs. (15 ml) each: organic lemon juice and olive oil

1 1/2 tsp. (4 g) za'atar 

(dairy-free) feta cheese

optional organic vegetables:

• cheery tomatoes
• onions
• slices of corn on the cob
• mushrooms
• carrots
• pineapple
• cauliflower florets
• broccoli florets
• lemon or lime wedges
• Jerusalem artichokes
• leeks
• okra
• olives
• etc.

Serve with cooked rice or (not all are gluten-free):

• quinoa
• couscous
• orzo
• riced broccoli or cauliflower 
• barley
• chopped cabbage
• farro
• freaked
• polenta
• etc.

1. Soak 8-10 bamboo skewers in water 30 minutes before grilling.

2. Put the potatoes in small saucepan; add water to cover.

3. Bring to a boil and cook until toothpick slides into them with a little resistance, about 15 minutes. Drain.

4. In a large bowl, combine the squash, zucchini, bell pepper, scallions, 1 Tbs. (15 ml) lemon juice, oil, za'atar and potatoes. Toss.

5. Tread vegetables onto the skewers, alternating variety and color.

6. Grease the grill. Grill 5 minutes per side or until they are soft.

7. Lightly drizzle lemon juice over skewers, sprinkle with feta and serve.

8. Refrigerate any leftovers.

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Quinoa Polenta with Creamed Mushrooms

'Looking for a tasty dish, full of protein, vitamins, and minerals for dinner? Try...

Quinoa polenta con funghi crema (Italian)

Quinoa polenta aux champignons à la crème (French)

Serves 4

*A. 2 cups (470 ml) of Basic Boiled Quinoa (Save the rest for other dishes.)

 to make: 

just a little less than a cup (210 ml) of water 
1 cup (249 ml) quinoa (thoroughly rinsed)

1. Bring to a boil, add quinoa.

2. Return to boil, and cook over medium heat for 12 minutes or until quinoa has absorbed all the water.

 (a) If you are using black or red quinoa, it requires 5-10 minutes longer.

3. Remove from the heat, fluff, cover, and let stand for 5 minutes.

4. If it taste bitter, rinse with cold water until bitterness is gone. Drain, return to the saucepan, cover and steam until dry, about 5 minutes.

B. Polenta: a boiled cornmeal gluten-free dish from Italy, France, and Switzerland

which was a common dish since Roman times!
Two ways to prepare: #1 instant polenta, or #2 packaged organic roll polenta, either plan or with herbs

#1 instant polenta:
3 cups (710 ml) water

1 bay leave

2-3 slightly bruised garlic cloves

1/2 cup (120 ml) instant organic polenta

1 cup (240 ml) Basic Boiled Quinoa*

1/3 cup (80 g) grated Parmesan or Italian manchego cheese  (or dairy-free cheese)

1. Bring water to a boil over medium heat.
2. Add the bay leave and garlic.
3. Gradually pour polenta into the boiling water. Whisk constantly until it thickens, about 5 minutes.
4. Remove the bay leaf and garlic.
5. Add the Basic Boiled Quinoa, stir, and cook 10-15 minutes until desired thickness.
6. Mix in the cheese.
7. Transfer to a buttered pan and keep warm.

#2 packaged polenta:
1. Cook as directed.

C. Creamed Mushrooms:
2 Tbs. (30 ml) each: organic (dairy-free) butter and olive oil
1 bunch sliced scallions or on onion
1 pound (450 g) mushrooms
1 Tbs. (15 ml) quinoa flour or one of your choice (gluten-free flour if needed)
1/2 cup (120 ml) organic vegetable broth
1 cup (240 ml) organic yogurt (or dairy-free yogurt)
2 Tbs. (30 ml) chopped fresh dill or 2 tsp. (10 ml) dried dill
pinch or two of black pepper
2 Tbs. (30 ml) dry sherry (substitute: sake, mirin, Balsamic vinegar, or red wine vinegar
paprika

1. Heat the butter and oil over medium head to sauté the scallions/onions.
2. Add the mushrooms and cook until they are tender and half of the liquid is gone, about 5 minutes.
3. Sprinkle the flour and cook, stirring for a minute.
4. Add the broth (amount of broth determines a thin or thick sauce, start with a 1/2 cup/120 ml), yogurt, dill, black pepper, sherry/vinegar, and cook another minute.

D. To serve:
1. Using #1: Cut the polenta into 4 piece, place on plates.
2. Using #2: Cut pieces, place on plates.
2. Top with mushroom sauce, sprinkle with paprika and (optional) a spring of dill.

-modified Cooking with Ancient Grains

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Baked/Grilled Portobello Mushrooms with Polenta

It can be grilled, but we do not have a BBQ.

Serves 2

18-oz. (490 g) packaged polenta (comes in various types: basil & garlic, sun dried tomato & garlic, and traditional)

1/2 cup (2 ml) water

2 large portobello mushrooms

1 Tbs. (15 ml) olive oil

2 Tbs. (30 ml) each: soy sauce, balsamic vinegar, and red wine

2 garlic cloves, crushed

A. Preheat the oven to 425F (220C ) (if baking) or fire up the grill.

1. Slice the polenta into as many pieces as you like.

2. Clean the mushrooms with a towel and remove the stems.

3. Prepare the marinade by stirring the remaining ingredients together in a large bow.

4. Place the mushrooms upside down in the marinade and let stand 10-15 minutes.

5. Turn right side up and

B. If baking:

1. Place the mushrooms and slices of polenta on baking dish, sprayed with oil.

2. Cook about 10-15 minutes.

3. Turn and pour some of the marinade into each of the cavities. Some will get on the polenta for added taste.

4. Cook another 5 minutes.

5. Bake until mushrooms can be pierced with a fork, about 5 minutes longer.

C. If grilling:

1. Grill the mushrooms over medium-hot coals about 10-15 minutes.

2. Turn over and pour the marinaded into each of the cavities.

3. Grill another 5 minutes.

4. Grill the polenta until heated.


We had this with: 
"Basil Eggplant" http://veggiefernandezs.blogspot.com/2014/07/thai-basil-eggplant.html

and 

"Herbal Beans" http://veggiefernandezs.blogspot.com/2011/05/herbal-beans.html

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