Grilled Vegetables

Last week, the weather cooled down slightly. The summer sun is so hot that we took advantage of this temporary cool down. We grilled some corn and vegetables and spent the afternoon in the backyard. It rained for a couple of hours in the morning while we went to the grocery store and picked up fresh and beautiful vegetables. We came home, my husband set up the grill, while I made a quick marinade and prepared the vegetables.  I generally make a tandoori style marinade, however this time I decided to keep it simple, given the warm weather. And the result was excellent. The best part was that I didn't marinate the vegetables for more than 30-40 mins while the grill was being set up and it didn't mask the natural flavors and sweetness of the vegetables. It was so delicious that we definitely ate a lot of vegetables that afternoon. I can't wait for the next cool down.

Ingredients
1 small yellow onion, finely diced (almost minced)
2 cloves garlic, minced
2 tbsp oil
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 zuccini, sliced
1 red onion, diced
small button mushrooms, whole (1-1.5 inches in diameter)
salt to taste
pepper to taste
lime

Method
I tried to dice and slice the vegetables into similar size large pieces about 1.5 to 2 inch cubes so that they could easily be skewered. In a large bowl, mix together the minced onion, garlic and oil. Then add some salt and pepper and the vegetables and mix them all so that they are coated with the onion and garlic mixture. Adjust the salt and pepper, mix again and let this sit for about 30 minutes. Then thread the vegetables onto the skewers. Once all the skewers are prepared, cook them on the grill for about 20 minutes. Keep rotating the vegetables so that they don't get burnt. Grill till they are cooked through and slightly charred. Take the remainder of the minced onion and garlic mixture from the marinade, place it on a piece of aluminium foil and let it cook on the grill as well. Cook this till the onion is soft.  Squeeze lime juice onto the vegetables and then top them with the grilled minced onion and garlic mixture. The result is lip smackingly delicious. 

Tips
If you make small pieces, the vegetables will fall off the skewer as they cook. So make sure that the peices are large enough. If the weather is not conducive to grilling outside, you can also broil the vegetables or even bake them at about 350-375 F.

Mushroom Soup

When I was younger, I didn't like mushrooms. Then sometime during my teens, I tasted them on top of a pizza and started liking them. Then, I tried the mushroom soup that my Mom made and I loved it. I still remember the last time I ate the one made by Mom. It was nine years ago and I still associate it with warmth, love and comfort.  So, this is a recipe I turn to during the cold months or when I want something that will fill my tummy and soul with warmth. Mushrooms are high in proteins, so it is a very nutritious soup as well. I usually make a leaner version by skipping the cream, but addition of cream towards the end of the cooking process is a must for special occasions.

Ingredients
15-20 button mushrooms, sliced
1 tbsp butter or olive oil
1/2 onion, diced
2 garlic cloves, chopped
salt to taste
some cream or milk to finish off the soup, to taste
1-2 cups of water

Method
Heat butter or olive oil in a pan. Add the garlic and onion to it and sautee. Cook the onion till it is transluscent. Keep aside some mushroom slices and add the rest to the pan and cook till the mushrooms are softened. Then, puree this, adding water as needed. The soup should not be too watery. Then add the milk or cream to the pureed soup and heat. Add, the remaining mushroom slices. Add salt and stir. Turn off  the heat once it starts simmering and the mushroom pieces become tender. Serve hot. Pair it with a slice of bread for a complete and quick meal.

Tips
I have always heard everyone say that you should not wash mushrooms, but just wipe them off with a damp towel. However, I wash the mushrooms and immediately wipe them before cutting. I have not noticed any issues with doing that. If the stem of the mushroom feels too stocky, just use the cap.