The leader of our group is the well renowned Larry Gaian who does a great job of keeping us organized.
I have not been able to compete the last couple of months but thank goodness there are many bloggers that do take part so I was able to take the time off to get better from a nasty flu.
For Novembers challenge these were the 4 ingredients that we had to use.
Now here in Canada we already had our Thanksgiving last month so I was not about to do a full turkey this weekend but I had another idea in mind.
I decided to try a variation of a Potato Salad substitute that is more healthy as a base for my recipe.
But first I needed to make some Flour Tortillas, which I had not done before, and after doing some searching on-line I found a recipe for making them, and I was surprised how easy they are to make.
All you need is…
- 2 cups of flour
- 1 tsp of salt
- 2/3 cup of warm water
- 1/4 cup of vegetable oil
Just mix the ingredients together in a bowl and kneed the dough for about 3 minutes.
Then separate the dough into 10 equal portions and roll into balls.
Put them in a bowl again and cover with plastic wrap allowing to rest for 30 minutes.
Using a rolling pin flatten to 6 inches round.
Then into a cast iron skillet on the BBQ (or stove top) with a medium high heat for approximately 60 seconds per side until you see some bubbles appear and brown spots. you can also tell when they are not yet done if you see any parts of the dough that have a translucent appearance.
(a note for future reference, I think I would only make 6 instead of 10 from a batch as I think these were too small for what I wanted, I think a 9 inch Tortilla would be better than 6)
Now to what we will do to make the salad.
First the ingredients…
- 1 head of Cauliflower
- 1 stalk of Celery
- 1/2 of a Green Pepper
- 1 lb. of Turkey Kolbassa
- 1/2 can of Whole Cranberry Sauce
- 1/2 cup of Sweet Onion Vinaigrette
- 1 Tbsp of Splenda or other artificial sweetener (or I guess you could use sugar as well)
- 2 Tbsp of your favorite Mustard or Mustard BBQ Sauce (used KLB Mustard sauce out of South Carolina
Lets get cookin’
First grab your hunk of meat! No no… the Turkey Kolbassa! and peel off the outer layer then slice into 1/4 inch thick pieces.
Then we want to coat them in some Vegetable oil and place on a hot grill for 5 or 10 minutes flipping and turning a few times to get some nice grill marks.
Once done slice each hunk into 4 and set aside.\
Cut your Cauliflower into bite sized piece and throw into a pot of boiling water for about 5 minutes. (I used a pasta pot which worked great for this)
While this is being done slice up your Green Pepper and Celery into 1/4 inch sized chunks.
Once the Cauliflower is done, drain from water and put into a pot along with the other ingredients and simmer for 15 minutes or so.
That is all there is too it!, Grab yourself a plate and pile some of this wonderful tasting salad on top of the Flour Tortilla and experience a lot of distinct flavours in every bite.
For those of you that do not know me and have checked me out from one of the other Challenge members, Thanks for visiting and here is a bit about myself.
Wilfred is somewhat of a newcomer to the BBQ scene having only done standard grilling for most of his 50 years,He found and became passionate about Low &Slow about 2 years ago. and that passion also morphed into a second hobby which is writing. TWITTER FACEBOOK
That is it for what I did for my challenge, but as I said there are others that are doing the same challenge but I am sure they will all have different ideas of what to come up with, check them out right here…
The BBQ Grail: His submission is HERE.
Larry Gaian started his blog 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. TWITTER FACEBOOK LINKEDIN
Grill Adventures: His Submission is HERE.
Started in March, 2010 by Marc Van Der Wouw as a way to document his journey to better and healthier eating. The grill has a special place in Marc’s heart. Everything he makes is an adventure. TWITTER FACEBOOK
No Excuses BBQ: His submission is HERE.
Paul Haight started his blog in January 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. TWITTER FACEBOOK
The Dutchess Cooks: Her submission can be found at her website
After years of cooking, grilling, baking and reading other people’s blogs, Hanneke Eerden thought, “why not start my own blog?”, and she did in 2010. It’s not her goal to publish or come up with fancy and difficult recipes: just good and delicious food with an international twist! TWITTER FACEBOOK