Happy Belated Canada Day to you Canadians and Happy Fourth of July for all of you Americans! I hope that you enjoyed/will enjoy your respective holiday with friends, family and food! I know I did!
Mr. Bean and I were lucky enough to spend most of our long weekend out at my family’s cabin. We enjoyed good company, great food and excellent weather. The only thing that was too bad that the river was too high and dirty to go swimming in.
Recently, my parents added a “social fire pit,” and Mr. Bean has definitely enjoyed it – his favourite things lately are chopping wood, making fire, cooking food on the fire and drinking beer by the fire. Lucky for us, he was able to do this practically the whole weekend!
We decided to make ourselves a fancier dinner over the fire for Canada Day. On the menu – steak (for Mr. Bean) and chicken (for me) cooked over the fire in Mr. Bean’s grilling basket, cornbread muffins (made in the oven), salad and asparagus. If you don’t have a fire or don’t feel like using your oven, you can easily make the meat and the cornbread in your BBQ.
For dessert, we finished it off with s’mores (complete with gluten-free graham-like crackers!), which I forgot to take photos of. Probably for the better as my camera would be a sticky mess!
I hope this shows that a beautiful and delicious meal doesn’t have to be difficult and provides some inspiration for you 4th of July procrastinators or anyone desirous of a wonderful, easy summer meal. Enjoy!
What did you do this year for Canada Day or for the 4th of July?
For this month’s Secret Recipe Club, I was paired with Jenni of The Gingered Whisk. I think it’s funny because she had my blog for May’s roundup and made these raw Cranberry Mango Nut Bars. She has tons of delicious recipes, such as Penne with Broccoli Rabe, Bacon and Chickpeas and Jaeger Schnitzel and Spaetzle. When I was deciding what to make, it was quite hot and I didn’t feel like using my stove/oven, so I looked at Jenni’s nifty recipe box for grilled recipes and came up with this grilled apple pie.
To any doubters, don’t let the idea of a grilled apple pie turn you off of this – basically what you do is bake the pie in a cast iron pan in your BBQ. I obviously made my pie gluten free – I tried to roll out the pie instead of piecing it together – and used a bit less sugar. Even with my changes and the novel baking method, I thought it turned out very well and it was yummy! Mr. Bean definitely agreed.
Please check out the rest of everyone else’s recipes for June’s SRC by clicking the link below!
Beets are something that I love but Mr. Bean hates. One night while he was at one of his guy’s nights, I decided to make something beet-tastic with the beets I had bought at the farmer’s market. I tried to make something that had a balance of flavours – the sweet beets, bitter greens, salty goats cheese and sour balsamic vinegar. In a word, yummy.
This recipe is easy to make despite the number of steps. It’s also a great way to use up the whole beet and get lots of veggies. 🙂
Grilled Ginger Beets with Goat Cheese and Sauted Beet Greens
Ginger (fresh is best)
Soft Goat Cheese
Balsamic Vinegar or Glaze (I just used vinegar, but I know that glaze would be better as it would be tastier and easier to make pretty.)
- Turn your BBQ on high.
- Trim the beets, leaving 1 – 2″ of the stems on the beets. Trim off the thin root bit
- Wash the beets really well. Cut into halves or quarters depending on their size.
- In a small dish, mix together some olive oil and grated fresh ginger or ginger powder.
- Rip off a piece of aluminum foil large enough to create a packet to hold the beets. Oil the foil with the ginger oil mixture using a brush. Place the beets in the foil, brush a bit of oil on the beets, sprinkle on salt and pepper and wrap foil into a packet.
- Turn the BBQ down and place the packet on the BBQ.
- Cook the beets until soft. Brush the oil mixture on the smooth faces of the beets and place down on the grill.
- Grill beets until soft and have grill marks. Rotate once or twice to get crisscrossing marks. Once done, remove from BBQ and place on a paper towel.
- Meanwhile, remove the leaves from the beet stems and wash very thoroughly.
- Heat up some olive oil in a pan. Saute the greens until soft and pliable.
- Remove the greens and squeeze them slightly. Arrange on a plate and put cooked beets on top.
- Sprinkle goat’s cheese on top and drizzle with balsamic glaze.
Do you like beets?
Recipe shared on Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.