Author: Ghaz Marinho

Frittata (photo: R Marinho)


Frittata (photo: R Marinho)
Vegetable and Cheese Frittata (photo: R Marinho)

Do you have a bunch of vegetables in you’re fridge and need to get rid of them fast? As long as you have some eggs and milk you can make a simple frittata. I think I learned this one from Rachael Ray but of course I just took her base and then added what I thought would taste good. It’s a great option for breakfast too.

So the reason I made this was we were invited to my cousin Roya and Bayan’ house for dinner but I offered to cook. In the morning Raphael and I went to the farmer’s market and we bought the most amazing looking butternut squash. It was a cold rainy day so I thought I would make a yummy roasted butternut squash soup.  When we got home, I roasted the squash, with some carrots, potatoes and fresh garlic. It looked delicious but lets just say that’s where the deliciousness stopped. I think I added too much sage and it was all kinds of wrong. Even Raph wouldn’t eat it and he eats ANYTHING I make.  But we still had to go to my cousin’s house and I had nothing to take so I quickly took all of the left over vegetables in my fridge mixed them with eggs and ta da – a frittata came out. So here is what you have to do to make this yummy dinner.

  • 6 eggs
  • ¼ cup milk or cream
  • 1 cup broccoli – chopped
  • ½ cup red peppers – cubed
  • 1 cup spinach – chopped
  • ½ cup green onions – chopped
  • 1 cup cheddar cheese – grated
  • 1 cup parsley – Chopped
  • Salt and Pepper

Preheat oven to 350º and if you have a cast iron pan, put it in the oven so it gets hot while the oven heats up.

Beat eggs together with milk until everything is mixed well and frothy.
Add vegetables, cheese and seasoning.
Mix everything.
It may look like there aren’t enough eggs but in the oven it will puff up.
Take pan out of the oven (careful it will be very hot) and spray with Pam or equivalent so the eggs don’t stick.
Pour eggs and vegetable mixture into pan and put back in the oven.
Bake for 20 minutes or until the top is golden brown and when you shake the pan the eggs don’t giggle.
Let cool for 5 minutes and flip over.

Notes and Tips: You can also add cooked chicken, pepperoni, ham or sausage if you want to add some meat. You could also put potatoes and onion for a more hearty meal.

Notes and Tips: This is a great and easy recipe for a brunch or potluck. Just make sure you serve it warm.  You cannot make it too far ahead of time because the vegetables will start giving off water and it wont be so yummy.

Notes and Tips: It’s the best if you make it in a cast iron pan but if you don’t have one, any oven safe dish will do. If you forget to put it in the oven to heat while the oven is pre-heating it’s okay too. It just wont have a brown crust and it might take a little longer to bake.

Grilled Garlic and Dill Salmon with Grilled Peppers and Zucchini

Grilled dill and garlic salmon steaks

I went to my friends Maryam, Ramin and Justin’s house a few nights ago because Raphael is gone hunting with my dad and uncles in the Yukon for a week. I think I have mentioned in a previous post that I don’t like fish but we live in Vancouver so I really need to take advantage of eating what is from here. On a side note, I just wrote a paper for school about the importance of eating fresh and locally. Anyways, Maryam had made Salmon, which is the lesser of the fish evils. She made it with the following recipe and it was really delish! So if you’re like me and don’t like fish but know you should eat more because it’s good for you; you’ll like this recipe. Hope you like!

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Cabbage Pasta (photo: R Marinho)

Egg Noodle Pasta with Cabbage

Cabbage Pasta (photo: R Marinho)
Egg Noodle Pasta with Cabbage (photo: R Marinho)

This recipe is a super easy one that my mom used to make when my dad was out of town. My dad doesn’t think pasta is food. Well actually he doesn’t think that it’s dinner without rice. Anyways, I make this once in a while for dinner and then it’s great for lunch the next day. Also, I try to do a couple nights a week of no meat so this is a good one for those nights. Hope you guys enjoy!

  • 1 medium head of cabbage – green or red
  • 1 large onion
  • 1 tablespoon olive oil
  • 1 bag egg noodle pasta
  • 2 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce

Chop the cabbage in long thin strips.
Cut your onions in thin rounds.
In a pot boil water with salt. The water of the pasta should taste like the ocean. Add your pasta and cook to the package directions.
In a large pan heat oil and turn stove down to medium-low.
Sauté onions until they starts to caramelize then add the cabbage.
Stir and cover. Let cook for 5 minutes and then stir again. Repeat until cabbage has wilted and gotten some color.
Remove lid and let it cook until all liquids have reduced.
Drain water from pasta and put back into pot.
Add cabbage mixture to pasta and add soy sauce and teriyaki sauce.
Stir on medium until everything is mixed and all liquids have reduced.

Notes and Tips: You can use whole-wheat pasta too. I wouldn’t use normal pasta because it will be too heavy for the cabbage. Stick to the egg noodle.

Apple Pie (photo: R Marinho)

Caramel Blueberry Apple Pie

Apple Pie (photo: R Marinho)
Apple Caramel Pie (photo: R Marinho)

Homemade Pie Crust

  • 2 ½ cups all-purpose flour, plus extra for rolling
  • 1 cup unsalted butter, very-cold, cut into cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon vinegar – ice cold
  • 6 to 8 tablespoons ice water


If you have time, after you have cut your butter, put it in the freezer for at least 15 minutes.
Put flour, salt, and sugar in a food processor or mixer and mix on high until everything is mixed well.
Add butter and pulse no more than 10 times, until the butter is corn size.
Add vinegar.
Add ice water 1 tablespoon at a time, pulsing until your mixture starts to clump together.
If you can make a ball from all of the flour then it’s ready, if not keep adding water.
Split in two balls, wrap in plastic wrap and put in fridge while you make the filling.

Notes and tips: If this is the first time making this recipe, double it in case you run out. Make double especially if you’re making the weave on top of the pie like my picture.

Apple Caramel Filling








  • 5 Granny Smith apples – cored, peeled and sliced thinly
  • 1 cup sugar
  • 2 tablespoons flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 small package of Werther’s Original Chewy caramels (optional)
  • 1 cup frozen blueberries or Saskatoon berries (optional)



Mix everything together except the apples, berries and lemon juice.
In another bowl mix fruit and lemon juice together and set aside.

Notes and Tips: Break up your caramel if you want better distribution.

Notes and Tips: The reason you don’t want to mix the dry ingredients with the apples until you are completely ready to pour into the crust is because it will become watery, thus making your apple pie fall apart when serving.

Preheat oven to 425º

Roll out one ball of dough into about one centimeter thick.
Make sure you flour your counter and your rolling pin or the dough will stick to them.
Place it onto your 9 to 12 inch pan. I used a flatter 12 inch pan, but you can use whatever you have.
Fork the dough at the bottom of the pan so that steam can come out of the bottom.
Cut off any access dough around the edges.
Put the pan with the bottom piecrust in it in the fridge while you prepare the strips.
Roll out the second ball of dough the same way you did the first one.
Cut the dough with a knife into long strips.
Take the piecrust from the fridge.
Mix apples with sugar mixture and pour over piecrust.
Place each strips horizontally and others vertically and wave them like a basket over the apples.
Make sure you don’t weave the strips too close together or there wont be any holes so steam can escape.
You could also just roll out the second ball of dough (don’t cut it) and place it over the apples. Just make sure you cut a few holes so steam can escape.
Pinch down the sides so that the two crusts press together.
Mix an egg with 1 tablespoon of water and brush the crust.
Place pie in the oven and turn oven down to 350.
Bake for 40 minutes or until you can stick a fork in the apples and the crust is golden brown.
Let stand or 15 minutes until it cools. Cut and serve with your favorite ice cream.

Notes and Tips: You may want to place the pie in a cookie sheet incase it overflows during baking.

Notes and Tips: The next day the pie tastes amazing cold because the caramel hardens a little and it’s just really yummy!

Chocolate Cake (photo: R Marinho)

Chocolate Cake with Marshmallow Icing and Blackberry filling

Chocolate Cake (photo: R Marinho)
Chocolate Cake (photo: R Marinho)

For Raphael’s 27th Birthday I decided I would be a good wife and make him a homemade cake. Well actually my birthday is 8 days after his so I knew I had to butter him up to get what I wanted for my birthday. So I came up with this cake. I try as much as I can to stay away from cake mix but sometimes it happens. In this case I found a recipe for a moist cake that had a little twist. I’m not a huge fan of chocolate cake and so I’m always looking for something else. This cake has a cup and a half of coffee in it and the icing comes out to be marshmallowy which is not as sweet as the traditional powered sugar icing. As for the filling, we went to visit my aunty Azar and her kids in Victoria for a week over the summer. One night we went and picked blackberries and the next morning we woke up and made blackberry jam. I brought home about 6 jars so I thought I would add the jam to the centre of the birthday cake. Of course you could use any kind of jam, fresh fruit or icing that you want (Nutella would be great too). This recipe would work great for cupcakes too.

Cake Batter

  • ½ cup fine-quality semisweet chocolate such as Callebaut
  • 1 ½ cups hot brewed coffee
  • 3 cups white sugar
  • 2 ½ cups all-purpose flour
  • 1 ½ cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • ¾ teaspoon baking powder
  • 1 ¼ teaspoons salt
  • 3 large eggs
  • ¾ cup vegetable oil
  • 1 ½ cups well-shaken buttermilk (Notes and Tips)
  • ¾ teaspoon vanilla

Preheat oven to 300°F.
Line bottoms of 2 10-inch round cake pans with wax paper and grease paper.
Add chocolate chips in a bowl and combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
Add sugar mixture and beat on medium speed until just combined well.
Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Notes and Tips: Did you know buttermilk doesn’t actually have butter in it? You can make your own by putting 1 tablespoon of vinegar into a 1 cup measuring cup and add milk until it reaches one cup. Mix and let stand for a few minutes. 1 cup of milk/vinegar mixture is the same as 1 cup of buttermilk.


  • 2 large egg whites
  • ½ cup sugar
  • ¼ cup light corn syrup
  • 2 tablespoons water
  • 1 ½ teaspoons pure vanilla extract

Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes.
Remove bowl from heat and continue to beat until slightly cooled. Use frosting the day it is made.

Homemake Blackberry Jam

  • 2 cups fresh blackberries
  • 2 cups of sugar
  • 2 tsp. of lemon juice

In a large pot cook blackberries, sugar, and lemon juice on high heat for 5 minutes.
Reduce to medium heat and cook for 20 minutes while stirring.

Let it cool completely.

Notes and Tips: Or you can just use pre-made jam from the supermarket.


You can start assembling once everything has cooled.
Put one layer of the cake on the dish you would like to serve your cake in.
Spread jam a couple centimeters thick over the first layer.
Make sure you don’t spread the jam too close to the edge because then it will mix with the white icing.
Add the next layer of cake on top of jam.
Now you can ice the cake.
You can decorate the cake however you like.
I added MMs because that Raphael’s favourite.

Recipe for cake and icing are from:

Raphael's Birthday Cake
Raphael’s Birthday Cake
Aunty Azar Picking Blackberries
Aunty Azar Picking Blackberries
Fruits of our labour
Fruits of our labour
Stroganoff (photo: R Marinho)

Stroganoff – My way


Stroganoff (photo: R Marinho)
Stroganoff (photo: R Marinho)


So the first time I had Stroganoff I hated it. I know some of you in Brazil may be reading this and I apologize for my next comments. I was serving at the School of the Nations in 2005 for 6 months and one day a week on the lunch menu was stroganoff. Let’s just say I only ate Guava for those lunches. Anyways, I tried it again a few years later at a Cafe close to our house in Calgary called Ladybug Cafe. They put the stroganoff in a crepe and it was the most delicious thing ever. A few nights ago we had a friend staying with us, Fabiana, who with my husband made me crepes after I came home from a long say of school. The Nutella and strawberry crepe was amazing but all I could think about was that crepe from Ladybug. So that’s what inspired me to make it my way.

Once I made it, Raphael said that he knew it one way and Fabiana said she grew up with it another way and I’m sure you know it yet another way, well this is my way. It’s relatively low fat because I used low fat and low sodium mushroom soup and added water instead of sour cream but again you can do it however you like. Hope you like it as much as we did.

  • 2 cups slices mushrooms – I like crimini
  • 2 chicken breasts – cubed
  • 2 tablespoons olive oil
  • 1 large onion – cut in rings
  • 1 small can of mushroom soup
  • 1 can of hot water
  • 1 sprig of rosemary
  • Salt and Pepper to taste

Heat olive oil in a large pan and add chicken.
Season with salt, pepper and turmeric.
Saute chicken until a little brown then add onions.
Once onions have started to brown add mushrooms and sauté until they are brown.
Add mushroom soup and water.
Add sprig of rosemary.
Bring to a boil and turn down to simmer.
Stir and let simmer until sauce thickens (about 15 mins)
Remove Rosemary.

Serve with rice and hickory sticks or in a crepe!

Notes and tips: To make a creamier sauce you can add heavy milk instead of the one can of water.

Pea Soup (photo: R Marinho)

Pea Soup


Pea Soup (photo: R Marinho)
Pea Soup (photo: R Marinho)


So this is one of my favorite recipes to make. I think this is the one recipe that made me want to cook. Even if I don’t want to look at the stove, I will always want to make pea soup. There is something about pea soup that makes you feel like putting on your sweats and curling up on the couch with a good book.

I know most creamy soups have a cream base but Raphael is lactose intolerant and personally I don’t like milk in my soup. This is a low fat and very simple soup.

Anyways, hope you all enjoy this one as much as I do. Hope it comes in handy now that winter is soon upon us. (Sooner if you live in Alberta… suckers!)

  • 1 ½ cup dried green bean
  • 6-8 cups vegetable broth – or chicken
  • 2 carrot sticks – diced
  • 2 celery sticks – diced
  • 1 large onion – diced
  • 6 cloves of garlic
  • 4 to 5 pieces of bacon
  • 2 bay leaves
  • 3 tablespoons dill
  • Salt and Pepper to taste

Pour your peas in a bowl and cover with boiling water. This will rehydrate your peas and speed up cooking.
Bring broth to a boil and set aside simmering on the stove.
Meanwhile in a large pot, fry bacon.
Remove bacon and add carrots, celery, onions and 3 cloves of garlic in the bacon fat.
Sauté until everything is golden brown.
Chop bacon in small bits and add to veggies.
Drain peas and add to veggies.
Add broth to mixture.
Add remaining minced garlic and bay leaves.
Boil for 20 minutes.
Add boiling water if the consistence is more stew like.
Add dill and simmer for another half an hour or until peas are soft.
Remove bay leaves and blend soup with hand blender.
Add fresh dill and salt and pepper.

Notes and Tips: When cooking soups or stews try to make your vegetables the same size. It will help cook everything evenly and it looks nicer too.

Notes and Tips: When cooking with dried peas and beans never add anything cold to it because it was stop cooking and never get soft no matter how much you cook it.

Notes and Tips: Instead of bacon you can use turkey bacon or nothing at all. Just use olive oil when sautéing your veggies.

Stuffed Peppers (photo: R Marinho)

Stuffed Peppers


Stuffed Peppers (photo: R Marinho)
Stuffed Peppers (photo: R Marinho)


So this recipe comes from having a lot of left over chili and after you have eaten chili for a couple meals, it’s the last thing you want to eat. So I took my husbands VERY yummy and flavorful left over chili, added left over rice and stuffed all of this in peppers. It turned out so good the first time that I made it with pretty much anything I had around.

This is a fantastic recipe to clean out your fridge and get rid of any canned vegetables that you don’t want anymore. You can be as creative as you want but the base of it is rice and tomato sauce to make sure everything combines well. You can also make it as spicy as you want. I like to use a lot of garlic and onions. Adds flavor without adding calories. This is an excellent left over lunch because it comes already put together. You just heat it up in a microwave and enjoy!

  • 4-5 Peppers
  • 2 cups cooked rice – Left over rice works the best
  • Veggies – Combination of whatever you have in your fridge
    (Carrots, Celery, Onion, Garlic, Corn, Zucchini, Potatoes, Broccoli, Tomatoes, Jalapeños)
  • 1 cup beans – I used canned Kidney Beans
  • 1 pound cooked ground meat – I like ground turkey
  • 1 tablespoon hot sauce
  • 2 caps tomato sauce
  • ½ cup fresh parsley – or whatever fresh herbs you have
  • Salt and Pepper to taste

Combine everything in a pan and sauté.
Core peppers by removing the “lid” and removing the seeds.
Stuff peppers with vegetable mixture insuring you stuff it full to the top.
Put pepper lid back on the stuffed pepper.
Put peppers in an oven safe dish and add half inch of water around them. (This will enable the peppers to steam)
Bake at 350° for half an hour or until peppers are medium soft

Notes and Tips: You can use brown rice, just make sure it’s fully cooked and remember that brown rice takes longer to cook than white rice.

Notes and Tips: You can use left over chili and just add rice and stuff the peppers. This is SUPER yum!

Grilled Cheese (photo R Marinho)

Grilled Cheese – Raphael’s Midnight Snack


Grilled Cheese (photo R Marinho)
Grilled Cheese with Chocolate Milk (photo R Marinho)


Grilled Cheese

Two slices of your favouite bread
1 tablespoon butter or margarine
1 slice of honey ham
1 slice of havarti cheese
1 slice of cheddar cheese

Toast your bread in a toaster until almost golden brown.
While hot, smear butter on all sides of toast.
Add havarti to one slice and cheddar on the other.
Put ham so that cheese is sandwiching it.
Put sandwich in a hot pan and squish down with your spatula.
Flip to other side when it becomes brown and cheese is starting to melt.

Enjoy like Raphael does with a glass of chocolate milk (soy).

Notes and Tips: Use your favourite bread, cheese and type of meat.

Cheese & Crackers (photo R Marinho)

Crackers and Cheese – My 2nd Favourite Snack

Cheese & Crackers (photo R Marinho)
Cheese & Crackers (photo R Marinho)

This is my second favourite snack and very cheap, low fat and easy.

1 apple – I like Fuji
2 Laughing Cow Light cheese wedges
10 rice crackers

Cut apples into thin slices.
Smear cheese over crackers.
When eating, add apple slices so you have cracker, cheese and apple in each bite.
Serve with OJ or the drink of your choice.

See I told you it was easy.

PS: Stay tuned for my 1st favourite snack.
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Banana Bread (photo R Marinho)

Mom’s/Mae’s Banana Bread

Banana Bread (photo R Marinho)
Banana Bread (photo R Marinho)

This past Sunday we had a devotional gathering at our house because as a Baha’i, we wanted to meet people by saying prayers, poems and writings together. The plan was to go to brunch after but I wanted to make sure everyone had a little something in their tummies before we started the devotional part.

Raph had been asking for banana bread a few weeks now so I thought this would be a great opportunity. When we got married my mom bought me a KitchenAid Mixer and it really is the best thing for quick and easy muffins, cakes, doughs, and of course banana breads. The key to Banana bread and other like batters, is not to over mix or it will become very dense.

So this recipe is called Mom’s/Mae’s Banana Bread because it’s an amalgamation of my mom’s recipe and Raph’s mom’s recipe. My mom always put chocolate chips and Raphael’s mom always put Brazil nuts and a cinnamon/brown sugar topping on hers.

So this is what I came up with. It’s really yummy, just ask the 20 people who were at our house on Sunday morning.

  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ½ cup butter, at room temperature
  • ½ cup brown sugar
  • 2 eggs, beaten
  • 1 ½ tsp. vanilla
  • 4-5 overripe bananas, mashed
  • ½ cup chopped brazil nuts
  • 1 cup chocolate chips or chunks

Sugar and Cinnamon topping

  • ¼ cup sugar
  • 1 ½ tablespoon cinnamon

Preheat oven to 350°

Mix all dry ingredients (from flour to cinnamon) together.
In another bowl combine all other ingredients.
Mix dry ingredients with banana mixture until everything is combined.
Pour batter into a sprayed or buttered bundt or loaf pan.

Combine sugar and cinnamon together and sprinkle over batter.

Bake at 350° for about 45 mins or until you stick a toothpick in and it comes out clean.

Notes and Tips: I like the bundt pan best because that’s how my mother in law made it, the bread cooks faster and more evenly, and the pieces are smaller.
Notes and Tips:
You can make this recipe lower fat by using the following recipe:

  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ½ cup applesauce
  • 2 eggs, beaten
  • 1 ½ tsp. vanilla
  • 4-5 overripe bananas, mashed
  • ½ cup chopped brazil nuts
  • ½ cup flax seed

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Jujeh Kebob Meal (photo: R Marinho)

Joojeh (Chicken) Kabob with Grilled Mushrooms and Israeli (Shirazi) Salad

Jujeh Kebob Meal (photo: R Marinho)
Joojeh Kebob, Grilled Vegetables, Shirazi Salad with a Side of Yogurt Sauce (photo: R Marinho)

Yes Yes, I know I haven’t given you guys a recipe in a little while but meh I didn’t feel like it. Don’t worry, Raphael is not withering away from starvation – I have been cooking, just not writing about it.

Anyways, this recipe is one of Raph’s favorite. I know some of you self-proclaimed Persian food connoisseurs may not agree with my recipe but this is how I make it and it’s yummy and it’s low fat. Now that I have defended my chicken, lets move on…

So as I’m sitting hear at a coffee shop in beautiful Vancouver (Yaletown to be more specific), I would like to let you know that I hate writing the recipes. Not so much what is in the recipe (I actually love that) but how much of each ingredient. I pretty much never measure much of anything. All of my measurements are guesses so if something seems wrong when you are making them, it probably is wrong. I just put however much of one thing I think will taste good. I taste my food and adjust the seasoning to what Raph and I like. So you will never see me with a measuring cup, which works great for Raph because it’s one less thing he has to wash.

So for the chicken part, I gave you my lecture about never eating uncooked chicken, so that’s done. You can use any cut of meat you want, just make sure it’s skinless and boneless. Chicken thighs work pretty good as long you put the work into cleaning it. For the mushrooms you can use any kind, as long as it can be skewered. The salad. So why is it called Israeli/Shirazi? Because growing up, in my house we called it Shirazi – Shiraz being a beautiful city in Iran. No clue if it actually comes from there but that’s what we called it. Raphael’s house called it Israeli salad. We went to Israel this spring and I never saw this salad anywhere… just saying… (I put a picture under the recipe of what we mostly ate in Israel).

Well I hope you enjoy this one!

Serves two
Cooking time: About 30 minutes

Joojeh Kabob Recipe

1 skinless/boneless chicken breast – cut into strips (or cubes)
1 cup yogurt (I used 2%)
3 cloves garlic – grated
½ medium onion – grated
1 teaspoon saffron
1 teaspoon salt
1 teaspoon pepper

Mix all ingredients together and before adding chicken, put ¼ cup of marinade aside.
Add chicken in a container and pour marinade over.
I left mine in the fridge for 3 hours, but the longer you leave it to marinade, the more flavorful it will be. You can leave it marinating for up to 24 hours.
Once you are ready to BBQ, thread your strips of chicken on skewers.
Note and Tips: I recommend using stainless steel skewers but bamboo would work too. Just make sure you soak them in water for at least an hour before using or you will burn them on the BBQ.
Grill on the BBQ on medium heat for about 6-10 minutes on each side, depending on the thickness of your chicken.
Make sure your chicken is cooked. NEVER EVER eat chicken that is still pink inside or juices coming from it are pink.

Grilled Mushroom Recipe

8 white or brown mushrooms
1 tablespoon dried herbs (I used Italian seasoning)

Spray your mushrooms with a cooking spray and add seasoning. Pretty much any dried herbs will work. (I don’t like nor do I like use dried herbs but for this purpose this recipe it works the best)
Skewer mushrooms and grill on BBQ for 4-5 minutes on high or until you get char marks.

Israeli/Shirazi Salad

½ large cucumber – cut into cubes
1 cup diced tomatoes – I used cherry tomatoes
¼ cup onions – finally chopped
1 juice of lemon
1 tablespoon mint – dried works too…
2 tablespoons good olive oil
salt and pepper to taste

Mix it together and you have yourself a yummy, good for you salad!

Salad Shirazi (photo: R Marinho)
Salad Shirazi (photo: R Marinho)

Remember that 1/4 cup marinade that you saved? Drizzle the marinade on the side or on top of your chicken once you are ready to eat. Oh and I forgot that I had grilled yellow bell pepper with my mushrooms. It’s the same deal with the mushroom.

Felafel and Coke (photo: G Marinho)