Barbecue and Picnic Season is here!

I love eating outside! Barbecues and picnics are the ultimate fun, and very easy to do trash free. Instead of using disposable napkins, I usually bring hankies. I also saw some awesome home made cloth napkins on Glitter and will some day make my own. Then we bring our own plates or dishes, chopsticks and or cutlery. Chopsticks are the easiest to pack, but even metal cutlery can be wrapped in the cloth napkins or thrown into a stiff plastic bag (like the zip-lock kind that frozen berries come in). And now for the best part….food! Here are a few of my favorite recipes for picnics or barbeques.

Veggie Burgers (vamped up Zucchini cutlets from Jean Pare’s Meatless cooking *)
*Jean Pare lived behind my grandmother in Vermillion Alberta.
Her cookbooks are very popular but I find most of the recipes to be quite bland. Typical spices for Alberta cooking are salt and pepper, so I use the recipes as a base and add my own flavourings.

Ingredients:

125mL or 1/2 cup Grated Carrot

125ml or 1/2 cup chopped onion

60ml or 1/4 cup chopped red pepper

60ml or 1/4 cup chopped green pepper (*we don’t like green pepper so we use orange or yellow)

2 Cups of fine cracker crumbs or bread crumbs

60ml or 1/4 cup All purpose flour

1tsp. baking powder salt and pepper to taste

oregano and cumin to taste

750ml or 3 cups Grated zucchini with peel (this is approx. 1 big zucchini) 2 large eggs, fork beaten (or egg replacer, if vegan) 30ml or 2tbsp. cooking oil

Measure fist 11 ingredients(everything except zucchini, eggs and oil) into large bowl and stir. Mix in zucchini and eggs. Shape into patties using about 1/4 cup for each. Heat cooking oil in frying pan. Brown patties on both sides. Makes about a dozen. Can also be grilled on the barbecue.

Veggie Kabobs

Wooden scours soaked in water for at least an hour. Assorted veggies of your choice (pineapple is lovely too) , soaked in marinade for a few hours or over night. Put everything on a stick and cook on barbecue.

Ideas for marinade:

Olive oil, balsamic vinegar, garlic, honey, lemon, oregano

olive oil, ginger, peanut butter, soy sauce, garlic, honey, ginger

Quinoa Salad
1 1/2cup quinoa
1 Tbsp olive oil
3 cups water
1/2 tsp. sea salt
1/4 cup flax oil
3 Tbsp balsamic vinegar(or apple cider vinegar)
1 bunch spinach stemmed and cut into thin strips
1 cup green onion, chopped
1 tomato, chopped
1/3 cup feta cheese ( 1 avocado)
Salad greens (cilantro)

Rinse quinoa under cold water in a fine meshed sieve. Let
drain for a few minutes. Heat skillet with a lid over
med-high. Add 1 Tbsp olive oil. When oil is hot, add quinoa.
Cook it, stirring often for 2 minutes or until the quinoa is
toasted. Add the water and salt. Bring to a boil, cover and
reduce heat to low. Let cook for 15 minutes.
In the meantime, combine vinegar and flax oil in a large
bowl. Add spinach, onion and tomato (and, or avocado). If using
cilantro, add now.
When quinoa is cooked, add it to the bowl. Toss well, add
feta and more sea salt and pepper to taste. Serve warm or
chilled on a bed of salad greens.

For drinks, home made lemonade with frozen strawberries instead of ice cubes is a big hit!

If you have any questions, about how to make these recipes without creating garbage, just let me know. I did it so it is possible!

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