Friday, August 3, 2012

Love the Long Weekend

Many people look forward to weekends in the summer to escape to the lake/cottage.  When the weather has been so beautiful and hot it's not hard to see why they want to be near a body of water to cool off.  Then, every once in awhile we get the pleasure of a long weekend - an extra day of R & R (although I know I'm not good at resting and relaxing; likely reading and running errands for me!). 

With hopes for a sunny weekend, I'm sure that people are looking forward to eating outside and using the barbeque.  We recently tried kabobs that my mom likes to make.  They are very delicious and a great way to make sure vegetables show up at your barbeque!  She uses a recipe (see below) from AllRecipes and adapts it based on what she has or can find. 

Happy August Long!
Steph Langdon, RD
something nutrishus counselling & coaching

Mushroom Kabobs

Prep Time: 30 Minutes
Cook Time: 10 Minutes
Ready In: 40 Minutes
Servings: 4
3/4 cup sliced fresh mushrooms
2 red bell peppers, chopped
1 green bell pepper, cut into 1 inch pieces
1/4 cup olive oil
2 tablespoons lemon juice
1 clove garlic, minced
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. Preheat grill for medium heat.
2. Thread mushrooms and peppers alternately on skewers.
3. In a small bowl, mix together olive oil, lemon juice, garlic, thyme, rosemary, and salt and pepper. Brush mushrooms and peppers with this flavored oil.
4. Brush grate with oil, and place kabobs on the grill. Baste frequently with oil mixture. Cook for about 4 to 6 minutes, or until mushrooms are tender and thoroughly cooked.