Sunday, June 24, 2018
Cooking

Easy weeknight meals: Turkey Kebabs with Tzatziki Couscous Salad and more

Mon | Meatless meal

Roasted Veggie Wraps with brown rice and feta get a flavorful boost from fresh mint or basil, whatever you've got on hand. Cut zucchini, onions, green and/or red peppers and mushrooms in similar sizes, toss with olive oil and season with salt and pepper. Roast in a 400-degree oven for about 15 minutes. While veggies are roasting, make rice. Roll roasted veggies with brown rice and feta cheese in wrap of your choice. Top with fresh mint or basil leave. Feel like you need a sauce? Mix Greek yogurt with minced garlic and drizzle on top of mixture before you wrap.

Tues | Mediterranean night

It'll take a just a little bit of advance planning — you'll need to marinade the meat — and you'll be serving Turkey Kebabs with Tzatziki Couscous Salad (recipe below) for dinner tonight. The salad can be made in advance. Make this once, then invite guests over for the next time.

Wed | Rotisserie chicken

It's summertime and the cooking needs to be easy. Or at least not too swelter-inducing. Carve up the bird and use it to top a Big Salad full of fresh veggies. Scatter on some garbanzo beans and shredded Cheddar cheese. If I wasn't swearing off the stove tonight, I might cook some bacon; instead I'll advocate for garlic croutons. Dress however you'd like.

Thurs | Mess o' shrimp

Make your own Shrimp Boil, complete with small pieces of corn on the cob and red potatoes. Bring 2 quarts of water to the boil with about ¼ cup of Old Bay seasoning. (A bottle of beer wouldn't hurt.) Toss in the potatoes first, let them cook for about 10 minutes with a big sliced onion; then add the corn and cook for another five. Stir in 2 pounds of shrimp — still in the peel — and cook until they are pink — along with slices of spicy cooked sausage. Drain and serve. It's messy, but fun. Green salad on the side.

Fri | Hot stuff

The July/August issue of Food Network magazine includes a small pullout booklet of "50 Grilled Steaks." They all look delicious, but the Sriracha-Scallion Steak caught my eye. To make, marinate 1 ½ pounds of skirt steak in 3 tablespoons Sriracha, 2 tablespoon each soy sauce and vegetable oil, 1 bunch chopped scallions and ½ teaspoon kosher salt in the fridge for 2 to 4 hours. Grill on oiled grates over medium-high heat, 2 to 5 minutes per side. Let rest for five minutes; cut on diagonal. Serve with a cooling fruit salad to offset the spicy meat.

Contact Janet K. Keeler at [email protected] or (727) 893-8586. Follow @RoadEats.

Comments
Enjoy Israeli Couscous, Swiss Chard and Peppers warm or at room temperature

Enjoy Israeli Couscous, Swiss Chard and Peppers warm or at room temperature

By Katie WorkmanIsraeli or Mediterranean couscous are tiny balls of toasted semolina pasta that plump up when cooked into toothsome, slightly less tiny balls of pasta. They make a great base for a side or salad. You can make the couscous according to...
Published: 06/22/18
Here’s the skinny on the ketogenic diet: What it is, how to follow it properly

Here’s the skinny on the ketogenic diet: What it is, how to follow it properly

It started with jugs of olive oil and cans of tuna, lots of it, which my husband hauled in one day and plunked on the counter. "That’s my lunch!"That was about three months ago, and every day since there has been a new entity in our house to consider...
Published: 06/20/18
Five ideas for rainbow-themed foods to serve at your Pride party

Five ideas for rainbow-themed foods to serve at your Pride party

More than 50,000 people are estimated to attend Pride weekend in St. Petersburg, which runs Friday to Sunday. (June is LGBTQ Pride Month.) Whether you plan to march in the parade or host your own smaller gathering, we’ve selected five rainbow-themed ...
Published: 06/20/18
My husband has been on the ketogenic diet for three months. Here’s how he does it.

My husband has been on the ketogenic diet for three months. Here’s how he does it.

This week I wrote about something with which I have become very familiar: the ketogenic diet. If you’re like, "Huh?" you are where I was three months ago, before my husband, Phil, embarked on the weight-loss regimen. The keto diet is a high-fat, low-...
Published: 06/19/18
Updated: 06/20/18
A perfect pick for dessert

A perfect pick for dessert

America’s Test KitchenIt might seem impossible to improve on a perfect peach, but we decided to try. We wanted a simple, warm dessert that amplified the peaches’ flavor. To achieve tender, flavorful peaches with a lightly sweet glaze, we began by tos...
Published: 06/19/18
Everything you need to know about marinating meat

Everything you need to know about marinating meat

For a lot of home cooks, marinating meat is almost as automatic as cooking the meat itself. Douse the meat in some kind of flavored liquid, pop it in the refrigerator overnight and cook it the next day.Seems straightforward enough, but there are reas...
Published: 06/19/18
Taste test: Chocolate chip cookies

Taste test: Chocolate chip cookies

When we started seeing ads for Nestle Toll House cookies already baked and prepackaged, I knew it was time for our tasters to get involved. They are cookie lovers, and one even has his own cookiemaking business. We found the Nestle brand and had hope...
Published: 06/18/18
Take grilled potatoes to another level with garlic and rosemary

Take grilled potatoes to another level with garlic and rosemary

By AMERICA’S TEST KITCHENGrilled potatoes are a summer classic. We wanted to put a new spin on this dish by adding rosemary and garlic. Unfortunately, we found it was difficult to add enough flavor to plain grilled potatoes. Coating the potatoes with...
Published: 06/13/18
Recipe for Stuffed Beef Burgers

Recipe for Stuffed Beef Burgers

Hidden inside these tame-looking burgers is a smoky and spicy blend of bacon, chipotle, cheese and something unexpected: pepperoni. Because the ground beef part of these burgers is patted fairly thin, there’s less of a chance you’ll undercook it. For...
Published: 06/13/18
How to cook eggs for dinner: shakshuka, carbonara and more

How to cook eggs for dinner: shakshuka, carbonara and more

Eggs are an underutilized dinner ingredient. Aside from fried rice and a breakfast-for-dinner situation, I rarely use eggs in my cooking past the hour of 4 p.m. It makes no sense. Eggs are a great source of protein, able to be cooked in myriad ways, ...
Published: 06/12/18