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The Foodie Report
Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Wednesday, June 27, 2007

Because vegheads need love (and cookouts), too...


Be sure to check out today's Life centerpiece, written by Stepfanie with an assist from Lauren. It's all about vegetarians and barbecues. Whether you are a veghead going to a cookout, or your hosting the outdoor food fest, you'll find some great advice in this article.

Here are more tips Lauren and Stepfanie rounded up (And check out the comment section for some product info.):


  • Microwave or parboil vegetables before marinating or grilling. The vegetables will be easier to skewer and will cook faster.

  • Marinate vegetables for 30-60 minutes before grilling to add flavor.

  • Cook over medium high heat. If you are using charcoal, allow the coals to burn long enough to turn white.

  • Use aluminum foil or lightly oil the cooking grid to prevent sticking. Punching holes in the aluminum foil will allow the smoke to penetrate and flavor the food.

  • Basting vegetables with a marinade will help them remain tender and moist while giving them a caramelized crust. For a quick marinade, use low-fat or fat-free salad dressing.

Veggie Grilling Tips


Artichokes: Parboil until tender. Cut in half and marinate. Grill for 120-15 minutes.
Corn: Husk and wrap in foil. Add 2 Tbsp. water. Grill for 15-20 minutes. Or keep in husk, remove silk and soak in cold water for 10 minutes. Grill for 20-30 minutes.
Garlic: Remove papery outside and cut off top. Place the whole head in a small cup made from aluminum foil. Drizzle olive oil over the head of garlic and add herbs, such as thyme or rosemary, as desired. Place to the side of a covered grill. Cook for 45-60 minutes.
Eggplant: Cut eggplant into one-quarter-inch slices. Spray eggplant slices on both sides with oil spray. Grill until tender–about 4 minutes on each side.
Mushrooms: Clean and brush with oil. Cook small white mushrooms on skewers 4-8 minutes, rotating. Cook portabella mushrooms 7-8 minutes per side.
Onions: Trim and slice into quarters. Drizzle with olive oil and chipped basil. Wrap in foil and cook for 15-30 minutes.
Peppers: Wash and cut in half, quarters or chunks for skewers. Grill until tender, about 10 minutes. If using whole, grill until blackened. Roast whole peppers by grilling until blackened. Place in paper bag for 10 minutes then remove charred skin and seeds before using.
Potatoes: Wash and slice into rounds, quarters or halves. If using whole, parboil first. Brush with oil and grill for 15-25 minutes or until tender.
Summer squash: Wash and cut into chunks or halve lengthwise. Cook for 10-15 minutes or until tender. Source: Nutrition Council of Greater Cincinnati

Photo credit: The Enquirer/Michael E. Keating


1 Comments:

at 10:37 AM Blogger Nicci King said...

There are lots of options when it comes to vegetarian burgers and other meatless products in the grocery store freezer. Here are a few to try:

Gardenburger’s BBQ Riblets (240 calories, 4.5 grams of fat) (retail price $4.29)

Boca Cheeseburger (100 calories, 5 grams of fat) (retail price $3.59)

Morningstar Farms’ Philly Cheese Steak Burger (120 calories, 5 grams of fat) (retail price $3.69-$3.99)

Gardenburger (100 calories, 3.5 grams of fat) (retail price $4.29)

Amy’s Quarter Pound burger (220 calories, 5 grams of fat) (retail price $5.49)

Amy’s All-American veggie burger (120 calories, 3 grams of fat) (retail price $4.29)

Morningstar Farms America’s Original Veggie Dog (80 calories, ½ gram of fat) Retail price $3.69-$3.99.

Boca Bratwurst (140 calories, 7 grams of fat) Retail price $3.59.

Boca Italian Sausage (130 calories, 6 grams of fat) Retail price $3.59.

Boca Smoked Sausage (130 calories, 6 grams of fat) Retail price $3.59.

Compiled by Stepfanie Romine for The Enquirer.

 
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