Grilled cinnamon and sugar banana

The weather was perfect for grilling last night, so that is what I did. I feel like it’s always a feast when I grill. A healthy feast, because I love to grill up a lot of vegetables…and sometimes some fruit.

Last night’s nights grilling included burgers, fruit and vegetables(and maybe a glass of wine for me):

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Ingredients:

  • 1 banana
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

Peel your banana. On a plate, combine cinnamon and sugar. Roll banana in cinnamon and sugar. or pick up the cinnamon and sugar lightly press it into banana until banana has a light covering of mixture.

Put banana on grill over medium heat for a few minutes on each side until sugar caramelizes and banana softens.

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(Sorry about the bad picture. It’s the not overly appetizing thing on the left of my plate, but don’t let the picture fool you. It’s amazing.)

Cut in half and share. Or don’t. Eat the whole thing. It’s a low calorie and fairly nutritious dessert.

I think you could easily substitute a drizzle of honey or maple syrup instead of the sugar then just sprinkle a little cinnamon on it with similar results.

 

Best shish kabob marinade

Summer had officially arrived, then another cold front with lots of rain moved in, just as I was really getting into grilling. With hopes of good weather, I decided that shish kabobs were in order!

This marinade is delicious. I think I might start using it for most of my vegetables on the grill and it adds great flavor to meat.

Ingredients:

  • 1/2 vegetable oil(or oil of choice)
  • 1/2 cup low sodium soy sauce or tamari
  • 1/4 cup lemon juice
  • 1/4 cup mustard
  • 1/4 cup Worcestershire sauce
  • 3 cloves garlic, sliced
  • 1 teaspoon fresh ground black pepper
  • Meat(optional)
  • vegetables for grilling

Mix everything but meat and vegetables in a bowl/container. Not the prettiest picture, but you can see what the marinade looks like:

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Place meat, if using, in a container for marinating. Place vegetables in a separate container for marinating. I always marinate the meat and vegetables separately.

Pour half of the marinade over the meat(I used a thin cut sirloin). Half over the vegetables. For vegetables, I used portabella mushroom, onions, bell pepper, canned potatoes, tomato and zucchini. Mix/toss to coat well.

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Let marinate for 4-24 hours. Stir/toss every few hours to make sure everything is soaking in the good flavors.  I like mine marinated closer to the 24 hour mark.

Shish kabob preparation station:

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You can see that I added some pineapple into the mix. I would have marinated it with the vegetables, but didn’t pick it up from the store until right before I made the kebobs. If using bamboo skewers, make sure you soak them in water for at least 30 minutes before putting the meat and vegetables on them. Next, put the meat and veggies on skewers. Leave a little space between things to allow air to flow while cooking.

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Unfortunately, it was raining, so I had to broil these in the oven instead of grilling. I was sad to have to do this, but they turned out almost as well. When grilling I usually do 5-7 minutes on once side, then flip to the other side for 5-7 minutes. When broiling I did about 10 minutes on one side, pulled them out of the oven and 10 on the other side. They don’t get the pretty grill marks, but the marinade is super flavorful. Here are the kabobs being pulled out to be turned.

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Be careful not to burn yourself.

And the finished product:

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YUM! And as always, make a few extra to pack for lunches later in the week:

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Sunday: the rest of the story

All last summer I had wanted a grill. So, with my upcoming birthday, Brian asked me what I wanted. He happened to ask me on our walk home from brunch last Saturday. I told him I was thinking about asking my parents for a small grill. He immediately looked a little uncomfortable and told me not to do that. I immediately became suspicious and started firing off questions. He had already ordered one for me! And it was to be delivered that day! In my excitement, I insisted that we stop and buy steaks to grill that night. Steaks bought. Lo and behold, we get home, check the tracking and it wasn’t going to be delivered until Tuesday. With rain and cold all week, I finally got to grill tonight. I love my new grill.

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Look at all that healthy food for the week.

Something a little less healthy happened in my kitchen thus afternoon. Momofuku’s compost cookies. Their tastiness is setting up in the fridge right now to be baked tomorrow night for Tuesday’s work potluck.

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So how do I do all this cooking and baking and not weigh 600 pounds? I exercise, usually 5-6 days a week. And most days of the week I eat 1200-1500 calories a day. The weekends are usually higher, but I also get more exercise on the weekend, so I let myself splurge a little more. I spent my Friday night at the gym, walked 6 miles yesterday and 7 miles today. All these treats are not without sacrifice.