Barbecue Bundle
An unexpected bonus for subscribers. Some recipes, tips and curious facts to round up your summer barbecue from Chris & Tal's Better Foods.
by Moriah Shemer
Since Americans in the South began roasting pigs publicly, barbecues have been a staple of North American living. For many, grilling becomes routine mealtime activity, while for the most devoted grillers; summer is ruled by massive barbecue parties. But grillers do not have to choose between boring repetition and outrageous get-togethers: every barbecue can and should be an exciting family event. Here are 5 ways to make your routine evening barbecue a more unique experience:
1) Who said you have to stick to meat? Much can be done with bread and fruits over an open flame. To make this into a fun activity with your kids, use cookie cutters to make the bread and fruit into shapes. You can decide on themes like "animals" and "letters" or ask that each shape be different from the others! Then, let your kids decide which toppings they would like to put on. Add cheese, onion and various spices to bread and cinnamon and honey to fruit.
2) Try foil-wrapped surprise meals. Place different combinations of chicken, fish and vegetables with sauces and spices in foil packets. These cook in less than 20 minutes and lead to no-mess, lip-smacking results. Children will love the surprise element and can easily switch packets. You can even ask your family for combo suggestions before the barbecue, or draw ingredient names out of a hat to create new meal ideas.
3) A little variety goes a long way. If you tend to stick to the same old beef burgers and pork wieners, why not try grilled pizza or salmon steaks? Similarly, try to mix it up with condiments and seasoning. Sick of ketchup? Try salsa instead. Look online where you'll find hundreds of easy recipes for barbecue rubs. These give your food that extra pizzazz and prevent the mess and drip that comes with barbecue sauces.
4) Barbecues don't have to be rushed. In fact, barbecue devotees will tell you that today's quick broiling is an insult to the term, which should represent a process of slow cooking on low heat. You can find many slow cooker recipes online, and the wait is a great opportunity to pass some quality time with your family and friends. Entertaining backyard activities include creating an outdoor canvas to paint on or playing backyard bowling with household items.
5) Mom said not to play with your food, but there's always an exception! Barbecue games are great fun and tasty at the same time. In the game Glutton, each player gets a certain amount of mashed potatoes, macaroni and cheese or any other side dish. Various kitchen utensils are put in a box and the players blindly pick a few. On the go, they begin to eat their dish with the items that they took out. The first to finish his or her food wins the prize!
Finally, don't fret! Far too many people get lost in the details of planning the perfect barbecue party and forget to enjoy the social atmosphere and delicious food. So kick back, bask in the relaxing sun and prepare for a summer of unforgettable barbecues!
by Chris Bower, Tal Rosenbloom and Moriah Shemer
An excellent spread can make all the difference when it comes to savory barbecue meals. Here, Chris and Tal of Chris & Tal's Better Foods offer recipes for spreads that provide the best of both worlds: taste and health.
These delicious yet nutritious spreads are perfect for both indulgent eaters like Chris and health-conscious people like Tal. All contain less than 17 calories per tablespoon. They are easy to make and go great with grilled burgers or chicken.
Chris & Tal's Better Tzatziki
This is a low-fat version of the popular Greek spread. The red wine vinegar gives it a unique taste, while the cucumbers add a refreshing crunch to your burger.
Ingredients
1 container (16 ounces) plain low-fat yogurt
1/2 a seedless cucumber chopped into small cubes
1-1/2 tsp salt
2 garlic cloves, chopped
1 tbsp dill
1 tbsp extra virgin olive oil
1/2 tsp red wine vinegar
Ground black pepper
Directions: combine ingredients and refrigerate before serving.
Nutritional information per 28 g serving: Calories - 20; Fat - 0.9 g; Carbs - 1.8 g; Protein - 1.1 g
Chris & Tal's Better Burger Avocado Spread
Avocado is very healthy due to its monounsaturated fat and potassium content. Add this spread to your burgers for a rich and creamy taste. This recipe is ideal for low-fat burgers like Chris & Tal's Better Burger, which give you that extra room to indulge!
Ingredients
1 ripe avocado, peeled and pitted
1/4 cup low fat sour cream
1/4 cup chopped roasted red pepper (available in jars or made fresh)
1 small ripe tomato
Juice of half a lime
Salt and pepper to taste
Directions: mash the avocados in a food processor or with a potato masher. Add the rest of the ingredients and fold gently until thoroughly mixed.
Nutritional information per 2 tbsp: Calories - 33; Fat - 2.8 g; Carbohydrates - 1.9 g; Protein - 0.6 g
Chris & Tal's Better Ginger and Plum Relish
Tal came up with this recipe for his Chinese food-loving family. Put it on your burgers to add an Asian flair!
Ingredients
1/2 cup finely chopped ripe plums
1 clove garlic crushed and chopped
2 tbsp grated ginger
1 tbsp sweet chili sauce
Directions: combine ingredients and marinate while you are grilling your burgers.
Nutritional information per 28 g serving: Calories - 27; Fat - 0 g; Carbs - 6.2 g; Protein - 0.1 g
The toppings you add to your meal can be just as pleasing as the meat itself. Good luck finding your favorite! For more great recipes from Chris and Tal, head to http://www.betterfoods.ca/recipes.html
by Chris Bower, Tal Rosenbloom and Moriah Shemer
A grilled meal is not complete without delicious vegetables to compliment the meat. Vegetables can be used as side dishes as well as put right on your burger. Chris and Tal of Chris & Tal's Better Foods bring to you three easy vegetable recipes that are ideal for barbecues.
All three recipes are both delicious and healthy. Try the Thai Style Red Peppers for a sweet and sour zest or the grilled zucchini for a spicy addition to your meal. Pick the Cajon Portobello Buns for a unique twist on the popular mushroom.
Chris & Tal's Better Grilled Zucchini
Like meat, vegetables taste better grilled. This recipe from Chris' grandmother in Spain makes a slightly hot and very healthy topping for burgers or a great side dish.
Ingredients:
2 zucchini sliced lengthwise
2 tbsp red wine vinegar
2 tbsp fresh basil leaves
2 small red chili peppers, finely chopped
Directions: grill zucchini on BBQ or indoor grill until slightly charred and tender. Combine remaining ingredients and let sit and marinate while you are grilling your burgers.
Nutritional information per 40 g serving: Calories - 13; Fat - 0 g; Carbs - 2.8 g; Protein - 0.8 g
Chris & Tal's Better Cajun Portobello Buns
These mushrooms make a great topping for Chris & Tal's Better Burgers or other barbecued meats. For carb-conscious people like Tal, they can even be used as a tasty burger bun substitute!
Ingredients:
2 tsp Worcestershire sauce
2 tsp balsamic vinegar
1 tbsp good olive oil, plus extra for drizzling Pinch of Cajun seasoning
4 Portobello Mushroom caps
Directions: clean mushroom caps by brushing them with a damp towel. Combine Worcestershire sauce with balsamic vinegar and whisk in 2 tablespoons of olive oil. Brush mushrooms with dressing and sprinkle Cajun seasoning. Grill in a hot pan for 3 or 4 minutes on each side, until tender.
Nutritional information per 93 g serving: Calories - 54; Fat - 3.3 g; Carbs - 4.5 g; Protein - 2.0 g
Chris & Tal's Better Thai Style Red Peppers
Chris picked up this recipe while he was traveling in Thailand and translated it to use North American ingredients. You'll find these sweet and sour peppers make a great side dish, or you can put them right on your burgers for an exotic twist!
Ingredients:
1 red pepper, thinly sliced
1/4 cup of water
2 tbsp sugar
2 tbsp vinegar
4 tbsp cucumber thinly sliced
1-1/2 tbsp crushed peanuts
1 shallot, chopped
Directions: bring water to a boil in a small sauce pan. Add sugar and pepper slices and boil for five minutes. Let mixture cool and mix in vinegar, then add the other ingredients and mix together. Be sure to put both the peppers and the sauce on your burgers.
Nutritional information per 42 g serving: Calories - 53; Fat - 2.6 g; Carbs - 6.2 g; Protein - 1.8 g
Many vegetable recipes can be easily incorporated into barbecues. Good luck finding your favorite! For more great recipes from Chris and Tal, go to http://www.betterfoods.ca/recipes.html
by Moriah Shemer
Every spring, North Americans gear up their grill, stock up on the meat and prepare for many mouth-watering barbecues. But how much do we really know about the art of barbecuing? From the familiar pastime's origins to surprising tips and tactics, this list will provide you with all the information you need to wow your friends at the next neighborhood barbecue!
1) Barbecues originated in pig-picking, feasts common in the Southern United States prior to the Civil War. Whole pigs were cooked and eaten by the crowd.
2) "Smoking" was used as far as 6000 years ago in order to make meats safe to eat and store. The meat was exposed to smoke and low heat in order to prevent bacteria and enzymes from growing.
3) In Australia, a barbecue is commonly referred to as a barbie. The famous statement "I'll slip an extra shrimp on the barbie for you," which appeared in Australian tourism advertisements, is often used to refer to the country.
4) What most North Americans partake in today isn't actually barbecuing. Barbecuing is cooking at temperatures around the boiling point of water (180-220*F) for a longer time period, in order to make the meat tender while preserving its natural juices. Today, the method most commonly used is in fact broiling: cooking at 475-700*F in much less time.
5) According to the Barbecue Industry Association, half of all marshmallows eaten in the U.S. have been toasted over a grill.
6) For an easy way to check how much propane you have left, bring your bathroom scale outside and weigh the gas tank.
7) The origin of the word barbecue is unclear. Some believe it came from the American-Indian word barbacoa for a wood on which foods were cooked. Others say it came from the French words "de barbe à queue," meaning "whiskers to tail."
8) To add a smoky flavor to your gas-grill-cooked foods or foods cooked inside the house, use "liquid smoke." A condensation of actual smoke, this product can be easily added to your barbecue marinade or sauce.
9) Brisket, the extremely hard cut of meat taken from a cow's chest, takes one to two hours per pound to barbecue. That's an average 12 hours on the grill for a basic 8-pound piece!
10) Kansas City, Missouri and Lexington, North Carolina both claim to be the barbecue capitals of the world. Memphis, meanwhile, stakes a claim to being the pork barbecue capital.
Now you're set to impress!
Moriah Shemer works for Chris & Tal's Better Foods, a food innovation company focused on crafting no compromise, guilt-free versions of your favorite foods. Our top product is the Better Burger, made of a blend of lean meat and high-grade textured soy protein. The result? The delicious beef taste you love with half the fat, calories and cholesterol. For store availability visit http://www.betterfoods.ca
Chris & Tal's Better Foods is a food innovation company focused on crafting no compromise, guilt-free versions of your favorite foods. Our Better Burger combines lean meat and high-grade textured soy protein, providing the delicious beef taste you love with half the fat, calories and cholesterol. For store availability visit http://www.betterfoods.ca
