I love baking and cooking. I went to school for it but my love started when I was younger in my grandmother’s kitchen with pies. I loved helping her make them and learned so much from her about homemade baking that my mom tells me that’s why I am always asked to bake for everyone. One thing many do not know is that I love grilling too. I am pretty picky about grilling though and I only grill on a charcoal grill, there is something about the flavor of the food when it’s grilled on charcoal versus gas. That’s just my preference though. I have very little recipes for the grill though so I was really excited to check out Cooking Light Way to Cook: Grilling.
Healthy Grilling Recipes
This book has some amazing and healthy recipes in it. Here are two of them
Southwest Turkey Burgers
2 poblano chiles, halved and seeded
1 ounce French bread baguette
1⁄4 cup 1% low-fat milk
1⁄2 teaspoon chili powder, divided
1 teaspoon ground cumin
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon ground red pepper
1 pound ground turkey breast
2 tablespoons canola mayonnaise
4 (11⁄2-ounce) hamburger buns, toasted
4 (1⁄2-inch-thick) slices tomato
4 green leaf lettuce leaves
1. Preheat grill to medium-high heat.
2. Place poblanos, skin sides down, on grill rack; grill 10 minutes or until blackened. Place poblanos in a small zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice.
3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1⁄2 cup. Combine breadcrumbs and milk in a bowl; let stand 5 minutes. Add poblanos, 1⁄4 teaspoon chili powder, cumin, and next 4 ingredients;
gently mix just until combined. Divide mixture into 4 equal portions, shaping each portion into a 1⁄2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Place patties on grill rack coated with cooking
spray; grill 3 minutes on each side or until done.
4. Combine remaining 1⁄4 teaspoon chili powder and mayonnaise. Top bottom half of each bun with 1 tomato slice, 1 lettuce leaf, 1 patty, about 11⁄2 teaspoons mayonnaise mixture, and 1 bun top. Yield: 4 servings (serving size: 1 burger).
CALORIES 321; FAT 8.5g (sat 1.1g, mono 4.2g, poly 2.9g); PROTEIN 27.8g; CARB 32.5g; FIBER 2.6g; CHOL 56mg; IRON 3.5mg; SODIUM 658mg; CALC 108mg
Tuscan-Style New York Strip with Arugula-Artichoke Salad
Use a mandoline to slice the artichokes thinly and evenly.
4 tablespoons extra-virgin olive oil, divided
10 garlic cloves, crushed
10 thyme sprigs
6 (2-inch) strips lemon rind
2 (12-ounce) New York strip steaks, trimmed
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
6 medium red potatoes
1 bay leaf
2 cups water
1⁄2 cup fresh lemon juice, divided
3 medium artichokes (about 13⁄4 pounds)
5 cups baby arugula (about 5 ounces)
1 cup thinly vertically sliced red onion
3 lemons, quartered
2 teaspoons fresh thyme leaves
1⁄2 cup (2 ounces) shaved Parmigiano-Reggiano cheese
1. Combine 1 tablespoon oil, garlic, thyme sprigs, and lemon rind in a large zip-top plastic bag. Add steaks to
bag; seal and marinate in refrigerator 31⁄2 hours, turning occasionally. Remove bag from refrigerator, and let
stand 30 minutes. Remove steaks from marinade, and discard marinade. Sprinkle with 1⁄2 teaspoon salt and
1⁄2 teaspoon black pepper.
2. Place potatoes and bay leaf in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15
minutes or until crisp-tender. Drain; discard bay leaf. Cool completely; cut potatoes into 24 (1⁄3-inch-thick) slices.
3. Preheat grill to medium-high heat.
4. Combine 2 cups water and 1⁄4 cup juice in a large bowl. Trim about 2 inches from top of each artichoke.
Cut each in half vertically. Remove fuzzy thistle from bottom with a spoon. Trim any remaining leaves and
dark green layer from base. Place artichoke halves in lemon water. Combine 2 tablespoons oil, 2 tablespoons
juice, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper in a large bowl; stir with a whisk. Thinly vertically slice artichokes. Add sliced artichokes, arugula, and thinly vertically sliced onion to bowl; toss gently to combine.
5. Place steaks, potato slices, and lemons on grill rack coated with cooking spray. Grill steaks 4 minutes on each
side or until desired degree of doneness. Grill potatoes 3 minutes on each side or until tender. Grill lemons
2 minutes on each cut side. Let steak stand 5 minutes. Cut steak diagonally across grain into thin slices.
6. Place 4 potato slices on each of 6 plates. Sprinkle evenly with remaining 1⁄4 teaspoon salt, remaining 1⁄4
teaspoon black pepper, and thyme leaves. Place 1 cup arugula mixture on each plate, and top each serving
with 4 teaspoons cheese. Arrange 3 ounces steak on each serving, and drizzle evenly with remaining
1 tablespoon olive oil and remaining 2 tablespoons lemon juice. Serve with grilled lemon. Yield: 6 servings.
CALORIES 429; FAT 17.5g (sat 5.5g, mono 7.4g, poly 2g); PROTEIN 37.5g; CARB 31.2g; FIBER 1.8 g; CHOL 244mg; IRON 4.7mg; SODIUM 767mg; CALC 185mg
There are different sections to this book from Meats to Vegetables all healthy recipes that are unique and delicious. Being on a diet currently I can appreciate all these recipes because they don’t pile on the calories and are very filling plus they look really good.
In the beginning of the book there is a tips and tricks section on how to grill with charcoal and gas grills. The book is filled with pictures over 550 of them so you can see exactly what the dish looks like before you actually try it. I am a visual person so these pictures make me hungry and give me a great idea of what to cook for my family. Whether you are a barbeque, smoked meats, or grilled vegetables person this book has a recipe for you in it. This book is a must have for any person that loves to grill as much as we do. Now if I could just get my meals to look as good as the photos I would be set.