Vegetable Kebabs

I made some vegetable kebabs tonight, based on this recipe (with slight modifications below). I found this via “What The Fuck Should I Make For Dinner?


  • 1 medium zucchini
  • 1 red bell pepper, seeded
  • 1 green bell pepper, seeded
  • 1 red onion
  • 1 box of cherry tomatoes
  • 8 red potatoes
  • 1/3 cup olive oil
  • 1 garlic clove, minced
  • ½ tsp dried oregano
  • Pinch of crushed hot red pepper

Special Equipment:

  • Wooden or metal skewers


  1. Boil the red potatoes for about 10 – 15 minutes so they slightly soften. Trim the zucchini and cut into 8 chunks. Cut the peppers into 1 inch (2.5cm) pieces. Peel the onion, and cut into wedges leaving the root end intact so that the wedges do not fall apart.
  2. Thread the zucchini, peppers, onion, tomatoes, and mushrooms in equal amounts onto 4 large or 8 small skewers. Whisk the oil, garlic, oregano, and hot pepper together in a small bowl with a fork.
  3. Position a broiler rack 6in (15cm) from the source of heat and preheat the broiler. Place the kebabs on the broiler pan and brush generously with the garlic oil. Broil, turning often and brushing with the remaining oil, 10 to 15 minutes, until the vegetables are just tender. Serve hot or at room temperature, with any remaining oil drizzled over the kebabs.

We also cooked a side of quinoa as well. Serve with a red wine and it’s good to go! 😉

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Cooking dinner: Tofu and veggies in peanut sauce


I’ve been trying to cook a bit more lately and tried out this recipe for tofu and veggies in peanut sauce tonight. It was pretty awesome! The peanut sauce was especially tasty.

And of course, it went perfect with copious amounts of Sriracha.

We slightly modified the ingredients though and added garlic and and replaced the molasses with honey. The new recipe?


1 tablespoon peanut oil
1 small head broccoli, chopped
1 small red bell pepper, chopped
5 fresh mushrooms, sliced
1 pound firm tofu, cubed
1/2 cup peanut butter
1/2 cup hot water
2 tablespoons vinegar
2 tablespoons soy sauce
1 1/2 tablespoons honey
1 tablespoon of garlic


1. Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms, garlic, and tofu for 5 minutes.

2. In a small bowl combine peanut butter, hot water, vinegar, soy sauce, and honey. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.