RECIPES TLT
TERIYAKI CHICKEN SKEWERS
MARINADE
GRILLED PEACH CRISP 1 peaches chopped ½ teaspoon cinnamon ½ teaspoons vanilla ¼ cup oats ¼ cup walnuts ⅛ cup whole wheat flour ½ cup unsweetened applesauce 1 teaspoon salt Preheat the grill. Chop a peach into bite-size pieces and spread on a square of aluminum foil (about 12 inches by 12 inches) for quick cooking. Sprinkle peaches with cinnamon and vanilla. Combine the remaining ingredients for the topping, and disperse oat mixture over peaches evenly. Fold and pinch the edges of the aluminum foil at the top and place on the grill for about 15 minutes, or until peaches are softened.
1 pound boneless, skinless chicken breast 2 cups fresh pineapple 2 bell peppers, any color 1 small red onion 1 teaspoon olive oil Salt and pepper to taste Skewers (metal or wooden) ½ cup teriyaki sauce
¼ cup soy sauce 2 tablespoons apple cider vinegar ½ teaspoon cumin ½ teaspoon smoked paprika ½ teaspoon maple syrup ½ cup water 1-2 teaspoons liquid smoke (optional) SANDWICH 3 ½ ounces grilled tempeh 2 slices of bread 1 sliced tomato Lettuce leaves Condiment of choice Combine soy sauce, apple cider vinegar, cumin, smoked paprika and water in a small saucepan over medium heat. Bring the mixture to a boil for 1-2 minutes, then turn off the heat. Add liquid smoke, if desired. Slice tempeh into bacon strips and place them in a dish covered to marinate. Leave the slices in the marinade for at least one hour, or overnight. Grill the tempeh for 16 minutes, turning every four minutes, until crisp. Tempeh “bacon” will keep for about 5 days in the fridge. Assemble the sandwich and enjoy.
SIMPLE SLAW 4 cups of red cabbage, shredded 4 large carrots, shredded 5 green onions, chopped ¼ cup Olive oil ¼ cup apple cider vinegar 1 tablespoon honey or maple syrup 2 small cloves of garlic Salt and pepper to taste Fresh parsley, optional
Prepare ingredients by f irst cutting the chicken into bite-size pieces. Place the chicken in half of the teriyaki sauce to marinate. Next, cube the pineapple, peppers and onion. Place the pineapple and vegetables in a small bowl and toss gently with olive oil. Add chicken, pineapple, peppers and onions to the skewer. Brush with remaini ng sauce, then add salt and pepper to taste. Grill for about 15 to 20 minutes, slightly rotating the kebab every five minutes.
Prepare cabbage, carrots and green onions, then place together in a large mixing bowl. Next, whisk together oil, apple cider vinegar, honey, minced garlic, salt and pepper. Whisk well until combined. Pour dressing over the cabbage mixture and toss well. Place in the refrigerator for 15 minutes. Serve cold. Store in an airtight container for two to three days. S U M M E R 202 2
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