I believe in rewards for reaching goals. It works for me. For losing 15 pounds, I decided to get something I always was interested in, but never bought. A George Foreman grill. Yup. I’ve never owned one. I read a ton of reviews and got a big one with removable plates. Oh, I also don’t own a waffle maker, so I’m sure this will come in handy until I decide I can actually make waffles and want an upgrade. I’ll get into that later, but really, you don’t want to go near my pancakes. Seriously. Waffles might be toxic. We all have our nemesis, shh!
So this bad boy showed up on my doorstep after dinner a few nights back. I didn’t feel like cooking much anyway until last night. I had plans. I had an eggplant in the fridge, a never-ending supply of tofu and a zucchini I picked up hoping I could find a way to like zucchini more. I really wanted some grilled veggies and tofu and not to go out in the heat to fire up a grill and do it.
I plugged that bad boy in and got to work. I tossed the eggplant and zucchini in Singapore Seasoning from Penzeys Spices and a bit of olive oil. I had a recipe in mind but I was tired and hungry after work and I didn’t feel like making a marinade. Well, I was a bit impatient, I didn’t think it would take so long. But it did, and I got grill marks. And they were, eh. The eggplant went a bit mush and the zucchini went a bit, well, zucchini-ish. It sure did look pretty. And I’m pretty sure it will be really good chopped up in a salad with crispy greens.
I generally like eggplant so that isn’t a problem to try again. I don’t love zucchini and I’m trying to find new ways to enjoy this. It is so good for you, and abundant that I feel stupid not liking pretty much the whole squash family. I put it in soups and stews because really, you can’t taste it. Oh, and baked goods. I make a mean chocolate zucchini muffin. That doesn’t count. I like charred stuff so I figured grilling would be good. Eh. I guess there is a reason why I pick it off my sandwiches at restaurants. Don’t get me started on squash, I’m trying, okay!
I was all ho hum with this contraption until I tossed in the tofu rubbed with Bangkok Blend. I had pressed it overnight and just rubbed it with olive oil and the spices. It turned out drier (that’s a good thing for me), meaty and chewy. OMG, I LOVE tofu like this. I try to get this consistency in the oven but it takes a long time to dry out. Some might call it a bit rubbery. I like that, because I’m a freak. I am anti squishy tofu. I always seem to not get it right on the outdoor grill. Ugh. Can I point out that this grill holds a block of tofu? I’m very happy about that, as I generally eat a half a block as a serving. I’m a piggy, sue me.
What is your favourite thing to grill?