4 Ingredient Challenge – September | The Daily Dish

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4 Ingredient Challenge – September

4 Comments | Written on September 26, 2011 at 5:00 am , by

It’s that time again…get ready for the “4 Ingredient Challenge!”  Once a month a great group of bloggers get together to grill up a meal using four wild and wacky ingredients.  Read all about it at the challenge headquarters:  http://www.onourgrillschallenge.com/

September Challenge:

1)  Peas (any variety – I selected these flat pea pods)

2)  Potatoes (I chose baby red potatoes) 

3)  Tofu  (Since it will be for the grill, “super firm” is a must!) 

4)  Cheese (Halloumi was the obvious choice here since it is known as “the cheese that grills!”)

Needless to say this was a tough one!  I decided to parboil the baby red potatoes and skewer them with the super firm tofu and the Halloumi cheese onto kabobs.  These were brushed with sesame oil and grilled.  The kabobs are served over an Asian Slaw made with the required pea pods as well as carrots, radishes, and green onion for color.

Everything actually turned out better than expected!  The Asian Slaw and dressing were lovely and I would certainly make that again.  The tofu makes sense with the dish, but potatoes and Halloumi are a bit out of left field in an Asian-inspired recipe.  But that’s exactly why we do this!  To think outside of the box and experiment.  Sometimes it’s weird, sometimes it’s wonderful…you never know until you try!

Potato, Tofu, and Cheese Kabobs

24 Baby Red Potatoes

20 ounce package Super Firm Tofu – cut into 1-inch cubes

8.8 ounce package Halloumi cheese – cut into 1-inch cubes

2 tablespoons sesame oil

Salt and pepper, to taste

Parboil the baby red potatoes for about 10 minutes to soften.  Alternate the potatoes, tofu and cheese on wooden skewers.  Brush with sesame oil and season with salt and pepper, to taste.  Grill over medium heat for 2-3 minutes on each side.  Makes 6 kabobs.  Serve over Asian Slaw.

Asian Coleslaw

Asian slaw:

1 bag prepared refrigerated coleslaw
1/2 pound pea pods (not snap peas), cut into long thin strips
1/2 cup thinly sliced green onion
1/2 cup sliced radishes
1/3 cup chopped cilantro

Dressing:

1/4 cup vegetable oil
2 Tablespoons cider vinegar
1-2  teaspoons granulated sugar
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon paprika

Place all slaw ingredients in a bowl and toss.  Whisk together all dressing ingredients and toss with slaw. Cover and chill until ready to serve.

 

Check out the other 4-Ingredient Challenge participants!

Larry from the BBQGrail – ENTRY HERE

The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on Alltop.com as one of the top BBQ blogs.

Paul Haight of No Excuses BBQ – ENTRY HERE

The No Excuses BBQ website was started in January of 2009 as a way to record the author’s goal of cooking outdoors at least once a week throughout the year and showing the results to the world. Somewhere along the way things got out of control…

Chris North of Nibble Me This – ENTRY HERE

The Nibble Me This website was created to share Chris’ misadventures in live fire cooking. ”I have no culinary training….I’m just entertaining myself with fire and food”.

Marc Van Der Wouw of Grill Adventures-ENTRY HERE

Grilladventures by broadcastmarc is started on march of 2010.I started the BBQ thing when I was 30,before that we eat a lot outside.have fun,but when the kids came in our life We start serious cooking.Most of it is realy healthy I think;-)The grill has a special place in my heart,We love to do things outside..Everything I make is an adventure,and sometimes we use the books.We try to grill as much as we can year round.

Bob Fukushima – ENTRY HERE

Bob Fukishima began his blog in August,2009 with the intent of sharing his views on food and drink. The blog was originally focused on BBQ and homebrew,but it was inevitable that the influences of his upbringing in the San Francisco Bay Area and it’s wealth of ingredients,as well as his heritage as an American of Japanese ancestry would help focus his blog,as it has his approach to food and drink. TWITTER  FACEBOOK

Curt McAdams – ENTRY HERE 

Livefire cooking is about taking ordinary cooking and adding the flavor of fire to it, whether in high heat grilling, low heat smoking or indirect heat for baking. It’s about taking the primitive element of fire and harnessing it to make great food.
Jerry Russell of Cooking by the seat of my Pants! – ENTRY HERE

Cooking by the seat of my Pants began life as a way to document our culinary misadventures. Since then it has become our way to encourage people to cook without boundaries or recipes. To just get in the kitchen and cook something from the heart

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