Teriyaki Citrus Vegetable Kabobs

This Time Last Year: Black Bean Fajita Soup (2013)

kabobs

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In fourth grade I had to present a ‘how to’ project to my class. Students were doing presentaitons on how to fold clothes, how to plant a flower, how to hold a baby without dropping it. Comforting life skills to have.

My early food loving self decided to do a how-to project on the preparation and creation of fruit kabobs! Simple, delicious, and automatically rewarding.

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Several years later, my favorite kabob recipe has shifted and grown more complicated than banana chunks and strawberries pushed onto a bamboo stick, but, my love for kabobs stays the same.

This recipe is one of my favorite dinner dishes because it is so versitble to the individual’s taste, extremly healthy, very flavorful, and quite simple! Using an oven to bake these kabobs makes for a cleaner cooking experience than using a grill. However, if you are a big grilling fan, veggie kabobs are absolutely fantastic hot off the grill!

Give these kabobs a try. They’ll taste soo good you won’t even realize how healthy, gluten free, and vegan they are. You’re welcome 🙂

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Marinade Ingredients:

  • 2/3 cup soy sauce
  • 2 minced garlic cloves
  • 2 teaspoons seasoned salt
  • 2 Tablespoons brown sugar
  • 2 Tablespoons olive oil
  • 4 Tablespoons orange juice
  • Lemon pepper seasoning to taste
  • 1/8 teaspoon ground ginger (more or less to taste)

Vegetable Ingredients:

  • Kabob sticks
  • 1 fresh pineapple, cut into chunks
  • 2 green peppers
  • 1 yellow onion
  • 1 ½ cups cherry tomatoes
  • 1 box button mushrooms, rinsed and stems removed
  • 1 large yellow squash
  • 1 zucchini

Directions:

  1. Wash all of the vegetables, and chop into bite-size chunks and pieces
  2. In a large bowl, combine the marinade ingredients and stir well.
  3. Transfer the marinade and vegetables to a large sealable Tupperware, and toss the vegetables in the marinade. Allow to marinade for 1-3 hours, regularly repositioning the vegetables to allow even contact with the marinade. Meanwhile, soak the kabob sticks in water.
  4. Preheat the oven to 400˚ F and arrange the vegetables on the kabob sticks. Position the kabobs in one even layer on a large baking sheet with a small rim.
  5. Pour the remaining marinade over the kabobs and bake for 20 minutes, or until the vegetables are soft.
  6. Set aside any remaining marinade to pour over the vegetables while serving, if desired.

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Notes and Tips!:

  • Source: A Rented Kitchen
  • If you like this dish, try these other entrees from ‘A Rented Kitchen’ (Recipe link found below):

Baked Sesame Tofu Sticks with a Peanut Ginger Dipping Sauce

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Well, it has been embarrassingly long since I have posted something for you all. It is not that I have not been cooking, I have been (believe you me!), but for some reason the ability to slow down and write about it has been challenging. Can I blame it on my last semester in college and the gazillion papers I have to write? Ug.

I found this recipe on pinterest (obvi), and despite not usually a huge tofu fan, was really intrigued by this flavor combination. As far as meat alternatives go, I have always found the consistency of tempeh to be much more appealing than that of tofu. However, when I saw this delicious combination I thought this was worth a try, and I’m so glad I did! By cutting the tofu into thin slices and baking it, the tofu gets a nice outer crisp. Then, the marinade and sauce make this dish absolutely scrumptious and impossible to put down! I had to stop myself from eating all of them in one sitting! Womp.

Whether or not you are a vegetarian, this dish makes for an excellent lunch, dinner, or appetizer. Throw these tofu strips on top of a salad, beside some asparagus and barley, or eat them like French fries- either way, I promise you can’t go wrong.

Happy cooking, and look forward to some more delicious recipes from A Rented Kitchen, coming your way soon!!!

Ps. It’s spring! That means strawberries, asparagus, avocados, and peaches coming your way!!! Horray!

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Ingredients:

  • 14 oz. firm or extra firm tofu
  • 4 teaspoons toasted sesame seeds
  • 1 teaspoon peanut oil (or other high smoke-point oil)

Marinade Ingredients:

  • 1 Tablespoon sesame oil
  • 1 ½ Tablespoons soy sauce*
  • 1 teaspoon rice vinegar
  • 2-3 teaspoons agave nectar
  • 1-2 teaspoons Sriracha Sauce
  • ½ teaspoon ground ginger or grated fresh ginger root

Sauce Ingredients:

  • 1 Tablespoon ground ginger or grated fresh ginger root
  • 2 Tablespoons smooth natural peanut butter
  • 2 T Tahini Sauce (or if you don’t have Tahini, use 2 T more peanut butter)
  • 3 T soy sauce
  • 1-2  Tablespoons agave nectar
  • 2 teaspoons rice vinegar (not seasoned rice vinegar, which contains sugar)
  • 3 Tablespoons water

Directions:

  1. Remove tofu from packaging and cut in half lengthwise. Cover the tofu with a towel or a double layer of paper towels. Place a heavy object (like a bowl or a skillet) on top of the tofu and towels, and allow to sit for 10 minutes, pressing the water out of the tofu.
  2. Meanwhile, while the tofu is pressing, whisk together the marinade ingredients in a small bowl.
  3. After the tofu has pressed under a heavy object, cut the tofu into thin, long strips and continue pressing the water out with a towel. The more thoroughly you do this, the crispier your tofu will be, so I suggest taking your time with this step and removing as much water as possible!
  4. Arrange the tofu in a Tupperware and pour the marinade over top. Allow the tofu to soak for 20 minutes, occasionally flipping the Tupperware, so that all sides of the tofu are marinated.
  5. Preheat the oven to 400˚ F and brush a small baking sheet with peanut oil. Arrange the tofu strips in the pan and sprinkle each piece with sesame seeds. Carefully flip the tofu strips, and sprinkle the alternate side with sesame seeds as well.
  6. Bake the tofu for 20 minutes, flip the pieces, and bake for an additional 20 minutes.
  7. While the tofu is baking, combine the sauce ingredients in a food processor and blend until smooth. Serve alongside the tofu.

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Notes and Tips!:

  • Source: Kalyn’s Kitchen
  • Suggested serving: Hot, with the sauce, the day of preparation. However, these tofu sticks will keep for a few days in a covered container in the refrigerator!
  • If gluten free, make sure you use a gluten free soy sauce!
  • Like this dish? Try these other delicious option from ‘A Rented Kitchen!’ (Recipe links below):

Marinated and Roasted Eggplant with Smoked Almonds & Goat Cheese


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For those of you following this blog, it should be no surprise to you that goat cheese is my weakness. (Proof: Roasted Brussels Sprouts, Goat Cheese, and Cranberries over Barley; Sweet Potato Pizza with Caramelized Onion, Goat Cheese, and Kale; Balsamic Mushroom and Fruit Summer Salad– the list goes on!)

When I stumbled upon this recipe on pinterest, and saw a photo of the warm goat cheese atop a large pile of baked eggplant, I literally had to stop myself from drooling. TMI?

I knew this recipe was going to be good the moment I saw the goat cheese, however what I did not anticipate was the amazing marinade combination that truly knocks this dish out of the park.  Trust me when I say this, sooo good. I think for two days straight the only thing I ate for lunch was an enormous bowl of eggplant, and I loved it.

If you’re looking for something delicious, simple, and incredibly flavorful, look no further. Your whole house will smell amazing, your friends will be begging for the recipe, and you will feel good about what you’re eating- a win, win, win!

Stay tuned for more end-of-summer recipes coming your way, and don’t forget to subscribe so you won’t miss a thing!

Happy hump day.

Love, a rented kitchen.

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Ingredients:

  • 2 large eggplants, about 2 pounds
  • Kosher salt
  • 1/3 cup olive oil
  • 2 Tablespoons cider vinegar
  • 1 Tablespoon honey
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • 4 large garlic cloves, roughly chopped
  • Juice of 1 lemon, about 2 Tablespoons
  • 1 Tablespoon soy sauce
  • 1 cup flat parsley leaves, roughly chopped
  • ½ cup smoked almonds, roughly chopped
  • 2 ounces goat cheese, crumbled and divided
  • ¼ cup finely chopped scallions

Directions:

  1. Preheat the oven to 400˚F, and line a baking sheet with parchment paper. Set aside.
  2. Rinse the eggplant and cut into 1-inch cubes. Place the cubes in a large bowl, sprinkle lightly with salt, and set aside.
  3. In a small bowl, whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin.
  4. Use a dishcloth to dab away any water that has beaded up on the eggplant, and then drizzle with the marinade. Toss until the eggplant is thoroughly and evenly coated, and then stir in the garlic.
  5.  Spread the eggplant out on the parchment-lined baking sheet and bake for 40, stirring every 15 minutes or so, or until very tender and lightly browned.  Watch the eggplant closely after 30 minutes to ensure it does not burn!
  6. Meanwhile, whisk together the lemon juice and soy sauce (save a dish and use the same marinade bowl used before!). Once cooked, return the eggplant to a large bowl and toss with the lemon juice mixture.
  7. Stir in the parsley leaves, smoked almonds, and most of the goat cheese.
  8. Sprinkle the top with the remaining goat cheese and scallions. Serve warm and enjoy!

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Notes and Tips!:

  • Yield: 4
  • Source: The Kitchn
  • To make vegan, omit the goat cheese and swap out agave for honey as desired!
  • If you like this recipe, try these other delicious options from ‘a rented kitchen!’ Click the links below for the recipes.

Oven-Roasted Corn in the Husk

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Listen to me when I tell you, this recipe is the most simple vegetable you could ever prepare, and is truly the most delicious corn you will ever eat.  Read the ingredients, bake it yourself, and try to prove me wrong!

Baking the corn in the husk traps steam in the husk and cooks the corn, all while keeping the flavor inside.  If you boil corn, as is customary, some of the rich corn flavor will be lost in the water. If you grill the corn, some of that delicious corn flavor is masked by the charcoal/grill taste.  However, corn baked in the husk is so rich that you won’t need butter or salt to amp up the flavor.  It’s naturally fantastic!

Think I’m trying to sell you on something? I am. This recipe is too easy and wonderful to pass up. Even people who think they can’t cook can win this one! Give it a try. Celebrate the fourth with some fresh cooked corn. Enjoy your family. Don’t spend time working in the kitchen.  Life’s too short.

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Ingredients:

  • Ears of corn (as many as you like!)

Directions:

  1. Preheat the oven to 350˚F.
  2. Place the corn in the oven, directly on the rack.
  3. Bake for 30 minutes. The corn should be slightly tender and the husks a golden crispy brown.

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Notes and Tips!:

  • Worried about the fibers around the corn? Don’t be! When you first pull back the husk, grab a hold of the fibers and tug. They should be soft enough to come out, almost entirely in one pull. Eat up!
  • Fun trick for cookouts and kids! Pull back the husk and use it like a handle! Eat your corn while on the go or running around with your family. Nothing better than that!
  • If you like this recipe, check out these other scrumptious vegetables from ‘a rented kitchen’!

Pumpkin Spice Donuts

I am not a very impulsive person. I like to plan things, have a to-do list, and carry around a calendar. Particularly when it comes to spending and budgeting my money, I never buy something I had not planned to purchase.  Over the summer however, I purchased a donut pan on an total impulse buy, and it was one of the best non-choices I ever made. I passed by the pan in the store isle and immediately swooped one up and put it in my cart- no second thoughts!

I am so grateful for this uncharacteristic impulsiveness, because that pan was worth every penny for these delicious donuts. These pumpkin spice delicacies are perfect for crisp fall mornings and a warm drink. They will make your whole house smell fantastic, and they’re just plain fun to make! If you don’t have a donut pan, check the notes bellow for some potential alternatives you can try- but seriously, you should consider investing in a donut pan. Hope you love pumpkin treats as much as I do! Happy fall!

Donut Ingredients:

  • 1 ¾ cups flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • 1/8 teaspoons ground cloves
  • 1/3 cup vegetable oil
  • ½ cup brown sugar
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • ¾ cup canned pumpkin
  • ½ cup milk

Coating Ingredients:

  • ½ cup butter, melted
  • 2/3 cup sugar
  • 1-2 tablespoons cinnamon 

Directions:

  1. Preheat the oven to 350, butter a donut pan and set aside.
  2. In a medium sized bowl combine the first seven ingredients- flour, baking powder, salt, cinnamon, nutmeg, allspice, and ground cloves- mixing thoroughly.
  3. In a separate large bowl, whisk together the remaining donut ingredients- oil, brown sugar, egg, vanilla, pumpkin, and milk.
  4. Once the liquid mixture has been completely blended, slowly add the dry ingredients to the mix, gently stirring together.
  5. Fill each donut cup with batter* so that each cup is full, but not overflowing. Bake for 12- 25 minutes, or until the donuts will spring back when gently pressed.
  6. Once the donuts are done baking, flip onto a wire rack and allow them to cool for a minute.
  7. Meanwhile, melt the butter in the microwave.  In a separate small bowl, combine the sugar and cinnamon and stir.
  8. Once the donuts are cool enough to touch, but still hot, dip each donut in the melted butter and coat in a layer of cinnamon-sugar. Serve immediately!

 

Notes and Tips!:

  • I used a pastry bag to fill the donut pans, however you also can use a spoon and a stable hand!
  • If you do not plan on eating the donuts immediately (try to avoid eating them all by yourself! Easier said than done!), you can bake the donuts a day in advance, store in an air tight container, and then add the cinnamon sugar coating when you are ready to serve them again. The donuts may get soggy if you coat them too early.
  • Another method you can try is baking donuts in a mini donut pan by baking them for only 8-9 minutes, or muffins by baking in muffin tins for 10- 12 minutes. Follow the same steps for coating.
  • If you do not have a donut pan, I purchased mine at Michael’s Arts and Crafts Store for fairly cheap! You probably would be able to find some there in their baking section.
  • Adapted from: Blue- Eyed Bakers
  • If you like this recipe, you may like my Pumpkin chocolate chip granola bars or Apple Spice Cookies with Cardamom Cinnamon Frosting!