In all the “how to” articles about starting a blog, they say that you should just start writing. You should stop messing with themes and fonts and just get some words down on the page (screen). That is tougher than you think!
I have had this domain name saved for quite a while now but have been stalling the launch of the site. I made up a few excuses about timing and wanting to read this book before I started. But really I’ve just been scared. I have been thoroughly enjoying posting to my Guliash Girl Instagram weekly because it requires very little effort. I don’t have many followers (229- big whoop!) but it’s been great having my friends and family witness my passion for cooking through these snapshots. But writing is another story all together. Thankfully I have my best friend pushing me to let go of all my Type A control issues and to “just do it” Nike style.
Now, without further ado..
Barbecue Squash ‘Steaks’
Skip right to the recipe here.
Wait a minute, there is no meat on that plate! It’s sacrilege!
I know, I know. Barbecue season typically means nice and juicy grilled meat. However, you can still enjoy the grill if you don’t eat meat, are trying to eat less meat, or if you have an excess of vegetables from the garden to use up! This lovely yellow summer squash was harvested from a friend of mine’s garden which was overflowing with vegetables at the end of the season. I lugged this beauty with me over 3000 kilometres from Medicine Hat, Alberta to my new home in Kitchener, Ontario.
Luckily, I also brought my trusty patio barbecue so I could enjoy a few more summer meals before it got too cold. I served up the squash ‘steaks’ with grilled asparagus and red pepper and some quinoa for protein. I always try to have some kind of protein in each meal in order to stay full and keep my body healthy.
Serves 3-4, 30 minutes or less, 1 spoon
1 large or 2-3 small yellow summer squash (could sub zucchini)
1 bunch asparagus
1 red pepper
3 tablespoons olive oil (more if needed)
Pinch of pepper
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 cup quinoa
1. Start cooking your quinoa according to directions on package.
2. Heat barbeque or grill to medium.
3. Cut squash lengthwise in 1/4 or 1/2 inch slices. If they are smaller, you can just cut in half lengthwise. Put aside.
4. Break ends off asparagus.
5. Chop red pepper into 4 large pieces.
6. In a large bowl place the asparagus and red pepper along with at least two tablespoons of olive oil (more depending on the amount of veggies) and sprinkle with salt and pepper.
7. Place slices of summer squash on a cutting board or plate. Drizzle both sides with at least 1 tablespoon of olive oil (more if you need it) and sprinkle each side with chilli powder, cumin, salt and pepper.
8. The veggies will cook at different times. You can put them all on together and just take them off when they are cooked. Or start with the squash, then in 1 minute add the red peppers and then in 4 minutes add the asparagus and they should be close to ready at the same time depending on the size. Squash will need 5 minutes on each side, red pepper will take 4 – 5 minutes on each side and the asparagus should take 1 – 2 minutes on each side or until desired tenderness is reached (can check with a fork).
9. Serve the veggies over a plate of quinoa with some of your favourite BBQ sauce on the side for the squash. It is a steak after all! 😉
Please let me know if you try this recipe! Send any feedback you have on how long it took (if it really is a 1 spoon recipe) and if you found it easy to follow. I don’t often measure when I cook, so it is a new challenge to write recipes and would appreciate any suggestions. Reach out to me by email firstname.lastname@example.org or on Facebook.