Clean BBQ? It’s True…

28 May

When Joe and I decided to have folks over for Memorial Day this year, I decided that I wasn’t going to prepare a bunch of food that I couldn’t eat. For one thing, I knew that there would be leftovers and I wasn’t tossing away my grocery money on food that wasn’t in my plan. Furthermore, I thought my guests deserved food and not “food-like products.”

Here I am hanging out with Mr. Stripey ready to grill, so what was on the (mostly) clean menu?

Clean Eating Magazine’s Caramelized Onion, Spinach, and Artichoke Dip served with Trader Joe’s natural corn tortilla chips, chopped carrots, toasted whole grain bread, and sugar snap peas (from Westmoreland Berry Farm—so delicious!).

Dry rubbed chicken legs grilled to perfection and then glazed with a natural BBQ sauce.

Grilled portabella mushrooms, green peppers, and tomatoes tossed with olive oil, red wine vinegar, kosher salt, lemon-thyme, pepper, and garlic.

Not pictured: Dry rubbed smoked spare ribs that I had hanging out in our freezer for awhile. I was saving them for a special occasion. I warmed them over low heat in the crock pot for a few hours with a bit of cider vinegar and sucanat in the bottom. It made its own sauce and tasted absolutely fantastic!

Chocolate sour cream cupcakes, modified from Clean Eating’s recipe. I replaced the skim milk with unsweetened chocolate almond milk the second time I made these and never looked back. Best chocolate dessert ever.

I also made classic and in no way clean vanilla ice cream using the base for Cliff’s ice cream recipe from the Top Chef cookbook. It was some really great stuff. I used heavy cream and milk that was practically fresh from the dairy and the rest of the eggs that I gathered from the farm. Joe is still savoring the final container of it.

Sunday evening I realized that my berries from Westmoreland were on the verge of over ripening. Not wanting to let them go to waste and having cold/sweet stuff on the brain, I made some frozen yogurt. That vanilla ice cream might be decadent, but this stuff is sweet, tangy, cool, and 94 calories a serving.

Fresh Strawberry Frozen Yogurt

2 cups good quality low-fat plain yogurt (I buy mine from Blue Ridge Dairy Co.)

1 cup pureed fresh strawberries

1/3 cup raw, natural honey

Pinch salt

Combine all ingredients in a blender and then chill in a lidded container in the refrigerator for at least 2 hours. This really improves the texture and flavor quality of the final product, so don’t skip the rest period!

Churn for approximately 25 minutes in a countertop electric ice cream maker and then transfer to a lidded container and freeze for at least 3 hours before serving. On his show Good Eats, Alton Brown often says, “Your patience will be rewarded.” Listen to these wise words.

(Makes 6 servings)

I really would have taken a picture of it’s awesome pink color, but it didn’t last long enough! I guess I’ll just have to make it again soon…

Stay local!

-Neen

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