August 14th: steak & veggie kabobs

From the keeper book, and no idea where the recipe originates from: 


Steak & Veggie Kabobs


1 lb (454 g) boneless sirloin steak
1/4 cup soy sauce
1/4 cup rice vinegar
2 tbsps sugar
1 tbsp sesame oil
red onion, cut in chunks
sweet pepper, chunked
mushrooms, whole


If using wooden skewers, soak in water.


Cut beef into chunks and place in a small bowl. Combine marinade ingredients in measuring cup. Chop veggies and combine in a large bowl. Divide marinade between beef and veggies. Stir. Let stand 30 minutes.


Skewer meat and veggies in an attractive pattern. Barbecue to desired doneness, basting as often as you like with the marinade from the vegetable bowl.


Makes about 3 servings.

I added zucchini, not on the ingredient list above

July 31st: Zucchini Boats and Vegetable Skewers

Vacation Day 10. Tonight for supper I made, from July 2011's Chatelaine (and apparently a repeat from 2006; I didn't catch this!): Curry Salmon with Zucchini Boats: salmon fillets rubbed with curry paste and barbecued, accompanied by hollowed out and barbecued zucchinis filled with a mixture of plain yogurt and green onion and topped with a sprinkle of cilantro. The salmon was fine but I won't bother to keep the recipe. The zucchini was good though, and even G&O, non-zucchini fans, enjoyed it. If you're looking to use up those plants growing like weeds in your garden, here's one quick and easy way...

Some with cilantro, some without.
We all know why!

To accompany the salmon and zukes, I made, from July 2009's Vegetarian Times: barbecued vegetable skewers, loaded with potatoes, mushrooms, sugar snap peas, more zucchini, onion and pepper. This recipe is tasty but has a number of issues: the vinaigrette recipe makes double what you actually need. The cook times are far short of what is required to cook the vegetables. The taste, though, is quite good and I'll be making them again.

June 12th: miso pork kebabs and tomato sauce

For supper tonight, from June 2011's Chatelaine: Miso-glazed pork kebabs. I was looking for a reason to use some of the miso paste I bought last fall. It doesn't seem to go bad, which is great. It made the pork pretty tasty too. Might try this one again.

I've already posted a couple of good tomato sauce recipes, but I have another favourite I haven't shared yet: from May 2007's Chatelaine: Basic Tomato Sauce. I made this one tonight to have a couple bottles on hand; it makes 2.5 L of sauce and freezes well.