summer » Living Lou

Herb Grilled Potatoes

I really love potatoes, whether they’re mashed, roasted, baked or grilled, they are one of my favourite foods. So, it was only fitting that on the hottest day in oh, say 92 years, I was craving some roasted potatoes. Well, there was no chance that I was going to turn on my oven so I decided to fire up the grill and grill some potatoes. Earlier this year I had stumbled upon a recipe for herb grilled potatoes which sounded delicious and I decided to give it a try, and boy, were these ever good. To me, this seems like a healthier and lighter alternative to the ever present potato salad, and personally, I prefer the grilled potatoes over their doused in mayonnaise first cousin, twice removed.

Also, check out the new visual Recipe Index! I have just completely added it to the site, there are different categories such as appetizers, healthy, desserts and baked goods etc. check it out and let me know what you think.

Herb Grilled Potatoes
Recipe source: Epicurious, originally from Gourmet, August 2009

Ingredients

3-4 large Yukon Gold or other yellow-fleshed potatoes
1 tsp dried rosemary
2 tbsp dried parsley
1 tbsp dried oregano
2 garlic cloves, smashed
1/4 cup extra-virgin olive oil
1/4 tsp salt
1/4 tsp pepper
1 lemon wedge plus additional for serving

Directions

Slice potatoes in 1/2-inch thick slices, and cook in a pot of salted water for 10 minutes.

While potatoes are cooking, in a small bowl, stir together herbs, garlic, olive oil, salt and pepper.

Drain the potatoes and place them in a large bowl. Pour the oil mixture over the potatoes and toss to coat.

Transfer the potatoes to a pre-heated grill and grill the potatoes turning once or twice, until tender, about 5 minutes total.

Transfer potatoes to serving platter and squeeze lemon over the potatoes and serve.

These herb grilled potatoes have to be one of my favourite dishes of the summer so far, what’s your favourite?

- Lou

Barbecued Salmon

I really love barbecue sauce, spicy, mild, smoky – so many different combinations, and in my eyes, all equally as good. I decided to combine two of my favourites recently, salmon and barbecue sauce, resulting in one of my favourite meals of the summer – barbecued salmon. Recently, I showed everyone how I like to make my own worcestershire sauce, well like most barbecue sauces this one calls for worcestershire sauce and my homemade version is the perfect balance of tangy and sweet for this salmon.

If you’re looking for a new way to enjoy salmon and do not want to turn on your oven during this heatwave (hello 40 C/104 F weather!), I recommend you fire up the grill and get grilling some salmon.

Salmon Barbecue Sauce (makes 1 1/2 cups)
Recipe by Lou

Ingredients

1 lbs salmon fillet, skin on
1 cup ketchup
1/4 cup molasses
1/3 cup worcestershire sauce
1/4 cup apple cider vinegar
2 cloves garlic, minced
1 1/2 tbsp chili powder
2 tbsp sweet paprika
1/2 tsp cumin
1/4 tsp cayenne
1/8 tsp salt
1/4 tsp pepper

Directions

In a small saucepan, bring all ingredients except the salmon to a boil. Turn down heat and simmer for 5 minutes. Remove from stove and allow to cool.

Cover salmon with 1/4 cup of the sauce, and allow to marinate in the fridge for 1-2 hours.

Once salmon has been marinating, preheat the grill. Place salmon, skin side down on the hot grill, cook for 10-12 minutes without moving the salmon. Now here’s the thing, the skin on the under side of the salmon will burn – but we want that. Once the salmon is done cooking on one side, and the skin is blackened, carefully flip it over and cook for another 3-5 minutes, or until fully cooked. Remove from grill, and allow to cool before peeling off burned skin. It should come off easily, and underneath will be the salmon fillet perfectly cooked.

This salmon would pair wonderfully with my Summer Salad, Green Beans in Vinaigrette or Tomato Garlic Parmesan Couscous, enjoy barbecued salmon this summer – you’ll love it.

- Lou

Chocolate Ice Cream

Did you know that in the USA, July is National Ice Cream Month? Ronald Reagan designated it as such in 1984. Did you know that one of my hidden talents is that I can recite all of the Presidents in order … Washington, Adams, Jefferson, Madison, Monroe … etc. Reagan was the 40th President of the United States, Canada hasn’t even had 25 Prime Ministers yet. Fun little history lesson for ya. See, here at Living Lou you’re always learning something, whether it’s a recipe or a history lesson, be prepared for learning.

Ice cream has consistently been one of my favourite desserts, like bacon has been my favourite food. From ages 10 to about 13, I would eat ice cream daily. Usually after school whilst watching my Queen, Oprah. I’ve always been a chocolate gal myself, my older sister is vanilla, and only vanilla. Just one way to highlight our differences, we really are pretty opposite. It is a good thing that she doesn’t like chocolate ice cream though, because that means when I make it, she won’t eat it all.

I’ve tried and tested a bunch of chocolate ice cream recipes before finding The One. Like in Say Yes To The Dress (great show!) when a bride to be tries on a wedding dress and the tears well up in her eyes, and she exclaims “Oh, this is the one!” I had that reaction with this ice cream. Except I didn’t try it on, I took a bite and the tears started flowing. Well, not exactly, what really happened was I took another bite and then looked at my mom and said “Oh man” and she nodded, knowing exactly what I was thinking. We both agreed, this is The One.

Chocolate Ice Cream
Recipe Adapted from: Baked Bree

Ingredients
1 cup unsweetened cocoa powder
1/2 cup brown sugar
1/3 cup granulated sugar
1 1/2 cups whole milk
3 1/4 cups heavy cream
1 tbsp vanilla

Directions

In a large bowl, whisk cocoa powder, brown sugar and granulated sugar together. Pour in the milk, heavy cream and vanilla. Whisk until combined.

Freeze ice cream according to manufacturers instructions.

Please, celebrate National Ice Cream Month with me and make some chocolate ice cream today!

- Lou

Strawberry Rhubarb Pie

Confession #1: I’ve never eaten pie before.

Confession #2: I have now fallen, completely head over heels for pie.

Strawberry rhubarb pie… tangy, sweet and simply extraordinary! After trying this pie, I have officially joined the Pie Appreciation Club. I can’t wait to try the many different pies that have now creeped their way onto my very long list of recipes to try. But let’s just focus on this one pie for now…

I have mentioned my lack of baking skills before in my Pound Cake post so my next confession should come as no surprise… I didn’t make the pastry! Instead I used the already made Pillsbury version – I didn’t even bother looking at the nutritional info, it is probably horrifying. So if making pastry is your thing, go for it – I’m just going to stand here in the corner with my store bought pastry…

Strawberry Rhubarb Pie

Recipe adapted from: Cooking Nook

Ingredients

1/2 cup sugar
1/2 cup light brown sugar, packed
1/4 cup flour
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups rhubarb, sliced into 1/2″ pieces
1 1/2 cups sliced strawberries

Directions (filling only)

Preheat oven to 425 degrees.

Combine the dry ingredients in a large bowl. (reserve about 1-2 tbsp for topping) Slice the rhubarb and strawberries. Once done slicing, combine the fruit with the other ingredients stirring around.

Spoon the mixture into a pastry lined pie plate and lay the top layer of pastry on top, sealing the edges.

Bake at 425 for 12 minutes, turn down the heat to 300 degrees and bake for 30 minutes.

Despite the bought pastry, this pie was perfect, it was enjoyed by many… I stashed away the one remaining piece for dessert… on second thought, I’m going to go and eat it now before anybody else finds it!

- Lou

Berry Good Banana & Blueberry Smoothie!

On a hot summer day, there is nothing better than a fresh smoothie, especially when you have all types of berries on hand. I opened the fridge today to find 3 packages of blueberries, so it was definitely a blueberry smoothie type of day. Not only is it refreshing, but it’s packed with all the goodness of fruit! Wether you’re making this for breakfast (a personal favourite of mine) or for a snack during the day, it’ll hit the spot.

Banana Blueberry Smoothie (Serves 1)

Ingredients
3/4 cup blueberries
1 banana (chopped)
2/3 cup plain yogurt
1/4 cup milk
4-6 ice cubes

Directions

Throw all of the ingredients in a blender and blend until desired thickness.

Yum, go and enjoy your smoothie! I’m having mine right now…

- Lou