Grilled Veggie Kabobs

By contributing writer Tessa

One the best things about these marinated Grilled Veggie Kabobs is that they’re equally delicious hot or cold. They’re pure heaven chilled and served with a garlic yogurt dip. But hot off the grill to adorn your barbecued protein is amazing too!

One the best things about these marinated Grilled Veggie Kabobs is that they're equally delicious hot or cold. And your kids can help chop the veggies!

Many summer nights have us at the grocery store grabbing something to throw on the grill for an easy summer meal. And simple, flavorful sides to accompany our warm weather BBQs are always useful.

This one is fun for the kids to help chop because larger pieces are easier to work with. I’ve got my kids helping to make dinner now, and hopefully one day they’ll enjoy EATING their carefully chopped veggies too!

While we stick to zucchini and peppers usually, mushrooms are sometimes thrown into the mix too.

One the best things about these marinated Grilled Veggie Kabobs is that they're equally delicious hot or cold. And your kids can help chop the veggies!

Grilled Veggie Kabobs
Serves: 2
 
Ingredients
  • 4 cups large chopped veggies (like peppers, zucchini, and mushrooms) Keep pieces large enough they will stay on the skewer, about 2 inches squares
  • ¼ cup avocado oil
  • ¼ cup lemon juice
  • 4 cloves minced garlic
  • ½ teaspoon parsley
  • ½ teaspoon basil
  • ½ teaspoon sea salt
Instructions
  1. Place all chopped veggies into a Ziploc bag or container and pour marinade over the top. Make the sure all the veggies are coated, shaking sealed bag as necessary. Place in the refrigerator for 4 - 12 hours, periodically turning the bag to disperse marinade.
  2. Thread veggies onto soaked bamboo skewers.
  3. Grill the veggie skewers on high heat with the lid closed for about 2 minutes. Turn skewers and repeat. Remove when veggies are crisp tender.
Notes
To keep things extra simple you can skip the skewers and place all the marinated veggies in a grill basket.

One the best things about these marinated Grilled Veggie Kabobs is that they're equally delicious hot or cold. And your kids can help chop the veggies!

You might also like…

The post Grilled Veggie Kabobs appeared first on The Happy Housewife™ :: Cooking.

  

Related Stories

This post may contain a link to an affiliate. See my disclosure policy for more information.

Grilled Veggie Kabobs

By contributing writer Tessa

One the best things about these marinated Grilled Veggie Kabobs is that they’re equally delicious hot or cold. They’re pure heaven chilled and served with a garlic yogurt dip. But hot off the grill to adorn your barbecued protein is amazing too!

One the best things about these marinated Grilled Veggie Kabobs is that they're equally delicious hot or cold. And your kids can help chop the veggies!

Many summer nights have us at the grocery store grabbing something to throw on the grill for an easy summer meal. And simple, flavorful sides to accompany our warm weather BBQs are always useful.

This one is fun for the kids to help chop because larger pieces are easier to work with. I’ve got my kids helping to make dinner now, and hopefully one day they’ll enjoy EATING their carefully chopped veggies too!

While we stick to zucchini and peppers usually, mushrooms are sometimes thrown into the mix too.

One the best things about these marinated Grilled Veggie Kabobs is that they're equally delicious hot or cold. And your kids can help chop the veggies!

Grilled Veggie Kabobs
Serves: 2
 
Ingredients
  • 4 cups large chopped veggies (like peppers, zucchini, and mushrooms) Keep pieces large enough they will stay on the skewer, about 2 inches squares
  • ¼ cup avocado oil
  • ¼ cup lemon juice
  • 4 cloves minced garlic
  • ½ teaspoon parsley
  • ½ teaspoon basil
  • ½ teaspoon sea salt
Instructions
  1. Place all chopped veggies into a Ziploc bag or container and pour marinade over the top. Make the sure all the veggies are coated, shaking sealed bag as necessary. Place in the refrigerator for 4 - 12 hours, periodically turning the bag to disperse marinade.
  2. Thread veggies onto soaked bamboo skewers.
  3. Grill the veggie skewers on high heat with the lid closed for about 2 minutes. Turn skewers and repeat. Remove when veggies are crisp tender.
Notes
To keep things extra simple you can skip the skewers and place all the marinated veggies in a grill basket.

One the best things about these marinated Grilled Veggie Kabobs is that they're equally delicious hot or cold. And your kids can help chop the veggies!

You might also like…

The post Grilled Veggie Kabobs appeared first on The Happy Housewife™ :: Cooking.

  

Related Stories

This post may contain a link to an affiliate. See my disclosure policy for more information.

June Holidays and Fun Days

Whether you’re throwing end-of-the-year homeschool parties, hitting the pool, or pressing through the summer on schedule, set aside some quality time to enjoy a few June holidays and fun days.

Whether you're throwing end-of-the-year homeschool parties or hitting the pool set aside some quality time to enjoy a few June holidays and fun days.

June happens to be one of the lighter months without many holidays, so carve out some memory making opportunities! Turn on the sprinklers, make homemade ice-cream, picnic outside, watch the sun set, and catch some fireflies!

June Holidays and Fun Days

June 4 – Applesauce Cake Day

June 12 – National Doughnut Day (2nd Friday)

Try a few recipes from The Happy Housewife:

June 14 – Flag Day

How is flag day different than July 4th?  Flag Day is the anniversary of the adoption of the Stars and Stripes as the official US flag in 1777.

June 18 – International Picnic Day

Go for a picnic and remember to pack some kid essentials like sun block, bug jar, zip lock bags (for treasures), binoculars (bird watching), and wipes. You might also like these ideas:

June 18 – Father’s Day (3rd Sunday)

Nothing says “Happy Father’s Day” in our home quite like barbecue brisket. The dad in your home  might not be a fan of brisket, so get with your kids and plan some of dad’s favorite meals.  Forget the tie and have fun cooking together for the special dad in your home.  Don’t forget to call a father-in-law or another special dad who made an impact on your life!

June 21 – Summer Begins

Here are some great ideas for you and your family this summer:

June 25 – Eric Carle’s Birthday

Whatever you’re doing this June, enjoy the moments to the fullest!

More posts from Stef

The post June Holidays and Fun Days appeared first on The Happy Housewife™ :: Home Schooling.

  

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This post may contain a link to an affiliate. See my disclosure policy for more information.

Thai Cabbage Slaw

By contributing writer Tessa

Crunchy and satisfying, this flavorful Thai Cabbage Slaw will brighten any warm weather meal!

To make this slaw a complete meal, it is great topped with some grilled chicken (My Vietnamese Grilled Chicken is awesome on this), or some fried fish. For a vegetarian option, you could include some edamame or fried tofu chunks.

Crunchy and satisfying, this flavorful Thai Cabbage Slaw will brighten any warm weather meal! It's also great topped with grilled chicken or fried fish.

I marvel how far my taste buds have come. As a child, I had a woefully poor diet and couldn’t stand ANY vegetable! Now, if you ask my children what my favorite food is, they always say, “salad!” So I hold out hope that my children will one day love these veggies as much as I do.

Cabbage is especially great because it is SO crunchy and satisfying. It holds up to dressings really well and can even be eaten the next day, making it a perfect vegetable to pack for hikes and picnics.

I have also used the dressing tossed with some zucchini noodles, which is equally amazing (although that version cannot be stored without all the water from the zucchini leaching out into a soggy mess).

Thai Cabbage Slaw
Serves: 5
 
Ingredients
Dressing
  • ¼ cup avocado oil, or other light tasting oil
  • 2 tablespoons almond butter
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon coconut aminos (or tamari, or gluten free soy sauce)
  • 1 teaspoon lemongrass paste (can use finely diced lemongrass as well, the soft white inner part only)
  • 1 clove garlic
  • 8 drops stevia, or 2 teaspoons honey or palm sugar
  • ¼ teaspoon sea salt or some fish sauce to taste
  • Sriracha to taste ( I add about a tablespoon)
Slaw
  • 10 ounce bag of pre-shredded cabbage or slaw mix
  • 1 red bell pepper, sliced into bite sized pieces
  • ¼ cup sliced toasted almonds
Instructions
  1. Place all dressing ingredients into the jar of a blender and whir until smooth. Add water to thin to desired consistency, but add carefully. You want the dressing thick so it sticks to the cabbage shreds well.
  2. Toss the cabbage with dressing to taste. Then toss in the peppers and almonds.

Crunchy and satisfying, this flavorful Thai Cabbage Slaw will brighten any warm weather meal! It's also great topped with grilled chicken or fried fish.

You might also like…

The post Thai Cabbage Slaw appeared first on The Happy Housewife™ :: Cooking.

   

Related Stories

This post may contain a link to an affiliate. See my disclosure policy for more information.

Thai Cabbage Slaw

By contributing writer Tessa

Crunchy and satisfying, this flavorful Thai Cabbage Slaw will brighten any warm weather meal!

To make this slaw a complete meal, it is great topped with some grilled chicken (My Vietnamese Grilled Chicken is awesome on this), or some fried fish. For a vegetarian option, you could include some edamame or fried tofu chunks.

Crunchy and satisfying, this flavorful Thai Cabbage Slaw will brighten any warm weather meal! It's also great topped with grilled chicken or fried fish.

I marvel how far my taste buds have come. As a child, I had a woefully poor diet and couldn’t stand ANY vegetable! Now, if you ask my children what my favorite food is, they always say, “salad!” So I hold out hope that my children will one day love these veggies as much as I do.

Cabbage is especially great because it is SO crunchy and satisfying. It holds up to dressings really well and can even be eaten the next day, making it a perfect vegetable to pack for hikes and picnics.

I have also used the dressing tossed with some zucchini noodles, which is equally amazing (although that version cannot be stored without all the water from the zucchini leaching out into a soggy mess).

Thai Cabbage Slaw
Serves: 5
 
Ingredients
Dressing
  • ¼ cup avocado oil, or other light tasting oil
  • 2 tablespoons almond butter
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon coconut aminos (or tamari, or gluten free soy sauce)
  • 1 teaspoon lemongrass paste (can use finely diced lemongrass as well, the soft white inner part only)
  • 1 clove garlic
  • 8 drops stevia, or 2 teaspoons honey or palm sugar
  • ¼ teaspoon sea salt or some fish sauce to taste
  • Sriracha to taste ( I add about a tablespoon)
Slaw
  • 10 ounce bag of pre-shredded cabbage or slaw mix
  • 1 red bell pepper, sliced into bite sized pieces
  • ¼ cup sliced toasted almonds
Instructions
  1. Place all dressing ingredients into the jar of a blender and whir until smooth. Add water to thin to desired consistency, but add carefully. You want the dressing thick so it sticks to the cabbage shreds well.
  2. Toss the cabbage with dressing to taste. Then toss in the peppers and almonds.

Crunchy and satisfying, this flavorful Thai Cabbage Slaw will brighten any warm weather meal! It's also great topped with grilled chicken or fried fish.

You might also like…

The post Thai Cabbage Slaw appeared first on The Happy Housewife™ :: Cooking.

  

Related Stories

This post may contain a link to an affiliate. See my disclosure policy for more information.

Thai Cabbage Slaw

By contributing writer Tessa

Crunchy and satisfying, this flavorful Thai Cabbage Slaw will brighten any warm weather meal!

To make this slaw a complete meal, it is great topped with some grilled chicken (My Vietnamese Grilled Chicken is awesome on this), or some fried fish. For a vegetarian option, you could include some edamame or fried tofu chunks.

Crunchy and satisfying, this flavorful Thai Cabbage Slaw will brighten any warm weather meal! It's also great topped with grilled chicken or fried fish.

I marvel how far my taste buds have come. As a child, I had a woefully poor diet and couldn’t stand ANY vegetable! Now, if you ask my children what my favorite food is, they always say, “salad!” So I hold out hope that my children will one day love these veggies as much as I do.

Cabbage is especially great because it is SO crunchy and satisfying. It holds up to dressings really well and can even be eaten the next day, making it a perfect vegetable to pack for hikes and picnics.

I have also used the dressing tossed with some zucchini noodles, which is equally amazing (although that version cannot be stored without all the water from the zucchini leaching out into a soggy mess).

Thai Cabbage Slaw
Serves: 5
 
Ingredients
Dressing
  • ¼ cup avocado oil, or other light tasting oil
  • 2 tablespoons almond butter
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon coconut aminos (or tamari, or gluten free soy sauce)
  • 1 teaspoon lemongrass paste (can use finely diced lemongrass as well, the soft white inner part only)
  • 1 clove garlic
  • 8 drops stevia, or 2 teaspoons honey or palm sugar
  • ¼ teaspoon sea salt or some fish sauce to taste
  • Sriracha to taste ( I add about a tablespoon)
Slaw
  • 10 ounce bag of pre-shredded cabbage or slaw mix
  • 1 red bell pepper, sliced into bite sized pieces
  • ¼ cup sliced toasted almonds
Instructions
  1. Place all dressing ingredients into the jar of a blender and whir until smooth. Add water to thin to desired consistency, but add carefully. You want the dressing thick so it sticks to the cabbage shreds well.
  2. Toss the cabbage with dressing to taste. Then toss in the peppers and almonds.

Crunchy and satisfying, this flavorful Thai Cabbage Slaw will brighten any warm weather meal! It's also great topped with grilled chicken or fried fish.

You might also like…

The post Thai Cabbage Slaw appeared first on The Happy Housewife™ :: Cooking.

  

Related Stories

This post may contain a link to an affiliate. See my disclosure policy for more information.