It can be a little scary the first time that people barbecue. Steak prices are very high, and choosing a good piece of meat is not quite as simple as picking any package up at the meat counter in the store. Care must be taken in all stages of preparation for a delicious barbecue steak to arrive at the finished product of your culinary endeavor.
How to choose a good piece of meat:
When shopping for a good piece of meat at the grocery store, find a package that is a nice bright shade of red completely across the meat. Stay away from meats that are beginning to dim in color on the edges because this color shade changing indicates that the meat has been exposed to air for some time, indicating that the package may have been on the shelf for some time. Freshly cut meat is the best to use for a good barbecue steak.
After finding a package of meat that is the right shade of bright red, feel the package for moisture content. In some areas, grocery stores are allowed to add water or preservative to the meat in order to keep it fresh. This extra moisture will cook out of the barbecue steak while it is on the grill and there is no reason to pay extra for that part of the meat package weight. A good steak to barbecue is red, slightly juicy, and very firm to the touch.
How to barbecue steak:
Grill the meat about 3” above the coals or heat; meat that is cooked too quickly will dry out as it is cooking. Salt acts as a sponge that takes all of the juice away from a barbecue steak as it is cooking. If salt must be used, put the salt on after the steak is finished on the grill. For a medium cooked steak that is no longer pink in the middle, cook from 8 to 10 minutes per side for a juicy and flavorful barbecue steak
Crisp fall weather, warm cozy sweaters and cinnamon rolls just seem to go hand in hand. It’s like the perfect day. All I need is a hot mug of fresh coffee and I can kick back and close my eyes in bliss.
The rolls themselves require almost no kneading AND no yeast. Don’t get me wrong..I love a good yeasted bread. In fact, I find it so soothing to knead but seriously sometimes you just want rolls that are easy, fast and ready to roll in minutes. (Get it, ready to ROLL..?! aahh ok..lame)
I used spelled flour for these to not only give them a kick in the nutrition department but also just because I love the more nutty taste of spelled.* These are a bit denser but I like that in the cooler days. They just have more of a hearty texture that pairs so well against the light crisp apples. It’s almost like a little pie all rolled up. Except with none of the crazy amounts of sugar.
(*Does anyone else think of Austin Powers when you hear the word, “nutty”, or is that just me?)
I think hummus made with nutritional yeast is my new fav. Don’t ask me why I’ve never made this before. I’ve made tons of sauces with nutritional yeast and used it in countless other ways. I’ve played with so many different types of hummus as well but I never put the two together. Until today. And it was magical. It’s so yummy and goes with pretty much everything. I’ve been a dipping machine and eating it right from the container. No shame, it’s delicious and oh-so-addicting.
Nutritional Yeast is quite the powerhouse and to say I’m obsessed with it is an understatement. Not only does it pack quite the nutritional punch, it just adds such a nice flavor to whatever you pair it with. Its nutty, creamy and well, cheesy tasting.
So whats so awesome about it? Well just to name a few:
- It’s a great vegetarian source of B-12
- Complete source of protein containing all essential 18 amino acids
- High in folic acid
- Good source of fiber
And did I mention it’s delicious? So sprinkle away!
The beauty of this recipe is that you can seriously use up whatever veggies you have on hand. I had some red bell peppers, carrots and onions at the time but anything would really work here. Once you have that yummy hummus and sauce you can create your own custom wrap. It makes for a great light lunch or you could add in some tempeh or other protein sources for some more staying power.
“Cheesy” Hummus Wrap with Tomato Cashew Cream Sauce
A “cheesy” flavored hummus is paired with tons of veggies and is all wrapped up with some big leafy greens. It is served with a side of tomato cashew cream sauce for that extra yum factor.
- 1 can chickpeas, rinsed (this equates to about 2 cups)
- 2 heaping Tbsp. Nutritional Yeast
- 1 lemon juiced
- 1.5 Tbsp tahini
- 1 tsp. garlic
- 4-5 Tbsp. water
- 1/4 c. cashews (soaked about 2-3 hours)
- 1/4 c. water
- 2 tsp. tomato paste
- 1 tsp. Italian seasoning
- 4 large swiss chard leaves
- 1/4 c. carrots
- 1/4 c. red onion (finely diced)
- 1/2 red pepper, thinly sliced
- Soak cashews in water for about 2-3 hours.
- Add cashews, about half the water, and the seasonings to a high-powered food processor or blender. Blend.
- Add the rest of the water until you reach the desired consistency. (I thinned mine out alot so I could pour it)
- Add all ingredients to a food processor and pulse. Add more liquid if needed.
- Season to taste.
- Take one leaf and slather in some hummus, add in veggies and wrap up. Dip or pour cashew sauce on.
- *You can use any veggie you like here! The world is your oyster. This is just what I had on hand at the moment.