* Batman Funtainer vacuum-insulated stainless steel food jar with nonslip base holds 10 ounces matching Batman vacuum-insulated stainless steel bottle, by Thermos, with push-button/pop-up straw promises not to leave "sweat" rings and holds 12 ounces both are $14.99, at some Toys R Us stores, or see similar products at * Healthy Handfuls Certified Organic Snacks for Kids! one-ounce snack packs (99 cents each) or three-ounce cups ($1.89) of lemon-vanilla Koala Krackers available at some Whole Foods Markets and in the fall at Target stores. Recipe tested by Marcia Kramer e-mail questions to CART | No Brown Bags Here Per serving: 522 calories, 39 g protein, 11 g carbohydrates, 36 g fat, 105 mg cholesterol, 7 g saturated fat, 542 mg sodium, 2 g dietary fiber Serve the sour cream sauce in a separate bowl and spoon over the kebabs. Remove kebabs from grill and let them stand, loosely covered, for 5 minutes before serving. Do not overcook or the salmon will dry out. Oil the grate and grill kebabs over medium heat for 6 to 8 minutes, turning every 2 minutes and brushing kebabs with leftover marinade from baking sheet, if desired. When the briquettes are hot, distribute the heated charcoal evenly under the cooking area. If using a charcoal grill, start the charcoal or wood briquettes. If using a gas grill, set at medium for indirect cooking. Just before grilling, sprinkle kebabs with salt and pepper to taste. Stir the olive oil marinade and brush it on the kebabs. Set aside.Īlternate the salmon cubes, red bell pepper, zucchini and mushrooms on the skewers and place the filled skewers on a rimmed baking sheet or in a shallow baking dish. Cover and refrigerate while preparing the kebabs.įor the kebabs: In a small bowl, mix the olive oil, lemon juice and tarragon. If using bamboo skewers, soak them in water for at least 30 minutes before grilling.įor the sauce: In a small bowl, combine the sour cream, yogurt, salt and pepper to taste, vinegar and tarragon. Recipe adapted from "Barbeque: Sizzling Fireside Know-How," by Leslie Bloom (The American Cooking Guild, 1987).ģ tablespoons minced tarragon leaves or 1 teaspoon dried tarragonģ tablespoons minced tarragon leaves or 2 teaspoons dried tarragonġ1/2 to 13/4 pounds salmon fillet, skinned, boned and cut into 1-inch cubesġ red bell pepper, seeded and cut into 1-inch cubesĢ small zucchini, cut into 1/8-inch slicesġ/4 to 1/2 teaspoon freshly ground black pepper Give the mushrooms an extra brush of marinade so they don't dry out.Īllow 2 skewers per person. The tenderness of the pink salmon is offset by the crunch of the red peppers and the soft, green zucchini. The salmon cubes take about the same amount of time to grill as the vegetables, so each vivid skewer has a full complement of kebab components. They cost $5.49 for a box of four, not $1.38, which is the price per brownie. 24 Food section gave an incorrect price for VitaBrownies.
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