Boys, Bikes, and Bonfires…oh, and a quinoa salad.

I remember three things from a summer camping trip when I was little.

1) Arbitrarily deciding I no longer liked apple juice, to the frustration of my mother who had just handed me a plastic Tupperware cup full (with those impossibly tight fitting lids – remember them?).

2) Running up to three tall wooden ‘Huey, Dewey and Louie’ ducks , patting each on the head, and naming them Mac, Two, and Quack after the campground. Only last summer, while roadtripping from Boston to Moncton, NB did I realize that long-ago campground was in Mactaquac Provincial Park (don’t laugh too hard, my French-speaking friends!).

3) Sitting on a picnic blanket at dusk, excited to be outside in my PJ’s WAY past my bedtime, to watch Bedknobs and Broomsticks on a giant outdoor movie screen.

I don’t have any other specific memories of that trip, turns out I was only about 3 1/2, but I remember the magical feeling.

So this year we argued about packed up the car made the 3:05, 3:35, 4:20 5:00pm Fauntleroy to Southworth ferry, and went camping. With two other families, we had five boys made up of three school friends (7yo) plus an older (15) and a younger (5) sib. The 15 y.o was a doll and I hope we do as good a job with E as his parents have done with him!

Fishing with a reed grass pole

Boys are genetically programmed to poke sticks in fires

Blurry boys. Not my fault, they just move too damn fast!

My speedy kid

It was a busy campground, not super-private, with showers and flush toilets and paved paths and is probably a cop-out to backpacking-with-your-tiny-tent-and-purify-your-own-water types. It wasn’t quite the Walmart of campgrounds though, I’ll reserve that for the one we were at a couple of years ago where some woman in full make up and heels was patiently waiting in the bathroom for the deluxe coffeemaker she’d lugged in to finish brewing.

Early morning blueberry pancakes and coffee. Life couldn’t get better.

Now, I am an admitted coffee snob but this is camping people! No electrical appliances allowed! But our camping stovetop perc had seen better days and so we went with the next best thing: Starbucks VIA baby! Normally I wouldn’t be caught dead drinking instant but we thought we’d try it and VIA totally raises the bar. Seriously, it rocked. The only thing better would have been some freshly ground Pike Place Roast or my fave: tall skinny vanilla latte.

This ain’t your mother’s instant.

The other smart thing we did was make Julie‘s Curried Quinoa Salad with Black Beans and Mango ahead of time. It travels well, is filling and fresh either on its own or keeping a hot dog company. My picky kid with the suspicious palate wouldn’t touch it, but other kids did! And the beans and quinoa give a ton of protein for the vegetarian who was not having hot dogs.

Yes, those white things are onion, but they’re super mild.

Curried Quinoa Salad with Black Beans and Mango
adapted from Dinner with Julie

1 cup (uncooked) quinoa
1-2 ripe mangoes, diced
1 cup diced cucumber
1 red pepper, diced
1/2 cup diced mild onion or 2-3 chopped green onions
1 cup chopped/torn spinach
1-2 cups chopped cilantro
1 19oz can of black beans, drained and rinsed

Cook quinoa according to package directions and put in a large but shallow bowl to cool. Chop the vegetables and toss with the cooled quinoa. Drizzle with the dressing below.

Dressing:
1/4 cup canola oil
2-4 tbsp vinegar (rice, champagne, wine)
1 tsp honey
1 tsp curry powder
1/4 tsp cumin
Whisk to combine and drizzle over the salad. Watch the amount, you might use more or less depending on how wet you like your salad.

Hello Summer! Whole Grain Summer Berry Crisp

I changed my header photo. Like it? Strawberries from my garden, blueberries from the store. Well…that’s not technically true. The strawberries are really from Bob’s garden. He deserves all the credit. I’ve been so lazy this season and haven’t really done much gardening at all (I’m guessing that armchair/backseat gardening doesn’t count).

So with all of these amazing berries staring at me how could I not make a dessert? I mean, Evan likes the crisp part of apple crisp, so this might be a good way to get him to start eating berries. Right? Bob rolled his eyes. “Yeah, you keep telling yourself that.”

Okay fine, whatever. I made it because I wanted it. But I truly did have hopes that Evan would try some. I did make it small. And whole grain. And not a huge amount of butter or sugar.

And Evan didn’t eat any of it. But it was f*cking awesome. Every last bit of it.

Whole Grain Summer Berry Crisp
This is dead simple. Layer the berries in the bottom of the pan. Add a splash of orange juice. If they’re not as sweet as you like, you can sprinkle with sugar to taste. Cover with the topping, dot with butter and bake at 350ºF until bubbly.

2 cups 5 grain rolled hot cereal (or rolled oats if you prefer)
1 cup brown sugar
1 tbsp all purpose flour
2 cups mixed berries
splash of orange juice

Dark Chocolate Sour Cream Zucchini Cake

OK so chocolate. Lots of chocolate, and sour cream for richness and moisture (and as an egg replacer*) and a whole whack of zucchini grated so fine it just disappears into the cake. It’s dense enough to be eaten out of your hand, especially if you’re one of three 7-year old friends, sitting around on the grass discussing what would happen if a superhero fell into a hole to the center of the earth. Apparently Superman might survive if he flew out in time and Wolverine would be fine because he can regenerate. But Spiderman? Spiderman would bite it.

Sorry for the short post…summer has taken over my brain and I can’t think of much to write these days.

Dark Chocolate Sour Cream Zucchini Cake

Adapted from Dinner with Julie.

1/2 cup butter, soft
1/4 cup canola oil
1 3/4 cup sugar
1 tsp vanilla
2 1/4 cup all purpose flour
3/4 cup cocoa
1 1/8 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup plus 2 tbsp sour cream
2 cups finely grated zucchini
3/4 cup chocolate chips

Preheat oven to 350º. Spray a Bundt pan with non-stick spray.
On high speed, beat the butter, oil, sugar and 2 tbsp sour cream for 2-3 minutes until thick and pale yellow. Add in vanilla and mix to combine.

In a separate bowl, stir together the flour, cocoa, baking powder, baking soda and salt.

On low speed, add about 1/2 of the dry mixture to the wet ingredients, then stir in the sour cream and mix to combine. Mix in the rest of the dry ingredients, scraping down the sides of the bowl. At this point the batter will be really thick, but adding the zucchini will thin it down a bit.

Stir in the zucchini and chocolate chips until well distributed. Bake for about an hour, until the top is springy and a toothpick comes out clean.

I was in a hurry to make this cake and had to get it out of the pan while it was still hot. To my surprise, not one crumb stuck to the Bundt pan. So whether you let it cool completely or turn it out while it’s still warm, you’ll have to experiment. It probably depends on your pan and how well you sprayed it.

*if you’d like to make this cake with eggs, replace the 2 tbsp of sour cream with two eggs. Add them at the same time as the vanilla. Reduce the baking powder to 1 tsp only.

French Onion Soup in Honour of Le Clown

I was worried that by the time I posted this recipe it would be summer weather and no one would want to hear about soup. But yes, its still dreary in Seattle. AND it’s not sweltering in Montreal yet. So I guess the timing is right afterall. Why Montreal, you say? Because this blog post is in honour of this Clown I ‘met’ recently, who lives and blogs there.

Blogging is a weird thing…and presents opportunities to virtually meet all kinds of people. And if you move from the foodie blogs to some of the humour/essayist types of blogs you come across some pretty interesting people, whose comments on other people’s blogs are just as entertaining as their posts. (Not that foodies aren’t an interesting lot of course, but the other bloggers I’m reading are much snarky-er (is that a word?) and thus highly amusing.

Definitely check out A Clown on Fire. This hilarious post about his daughter is the post that got me hooked into the saga of his crazy life and very interesting, talented wife and kids. You’ll find more here and here. You can also find some interesting and clever reads at Gemini Girl in a Random World and Paltry Meanderings of a Taller Than Average Woman, two funny women whose blogs I also follow.

Recently Le Clown took a blogging haitus while sorting out some family stuff and so when he returned I promised I’d blog in his honour and make/blog about his favourite food. Good thing he isn’t totally nuts or I’d have to be blogging about haggis or corn dogs and cotton candy…thankfully he was kidding about those. But “anything cheesy and salty” following a suggestion of French onion soup cemented it for me. A clown after my own heart! And soup it was.

Wonderful soup too. And because the onions steep and brown slowly for a long time in this recipe they, how shall I put this delicately, do not cause distress in those who do not digest onions well.

French Onion Soup
Adapted, but barely, from Smitten Kitchen’s version, which is a streamlined version of Julia Child’s. It’s really worth it to keep the heat on the low end and take the full amount of time suggested to brown the onions. The depth of flavour is lovely. This makes enough for about 6 bowls. 

Soup:
1 1/2 pounds yellow onions – thinly sliced
3 tablespoons butter
1 tablespoon olive oil
1 teaspoon table salt
1/4 teaspoon sugar
3 tablespoons all-purpose flour
2 quarts beef or other brown stock (mushroom works for a veggie version)
1/2 cup dry white wine
pepper to taste

Gratinée (cheesy bread topping)
1 baguette, sliced 1/2″ thick rounds and toasted until hard
1-2 cups grated cheese (Gruyere or Swiss and Parmesan/Romano)

In a large pot, melt the butter and oil over med-low heat. Add the onions, toss to coat them in oil. Cover and reduce the heat to low and let them slowly steep for 15 minutes.

Then, add the salt and sugar, raise the heat a bit, say med-low again, and let the onions slowly brown (30-40 min).  Grab a book, your iPad, glass of wine, whatever, pull up a stool and sit there and enjoy, stirring every few minutes. If you have trouble with that, well….do the dishes, make your kid’s lunch, supervise homework, reorganize the spice rack, alphabetize or color coordinate your cookbooks, whatever floats your boat. Just don’t stray far from the kitchen for the next 30-40 min and stir frequently. They should caramelize to a deep, golden brown.

Once the onions are caramelized, sprinkle in the flour and combine. Cook for 3 minutes.

Add the wine (all at once), then add the stock, a little at a time, stirring after each addition. Season to taste with salt and pepper (keep in mind that the cheese will be salty as well so consider under-salting a little). Bring to a simmer and leave it for 30-40 min.

Finishing:
Pre-heat oven to 325°. Ladle soup into oven-proof bowls. (Place them on a foil-lined baking sheet incase there are spills). Layer/float the baguette toasts on top of the soup bowls and cover in the grated cheese. You can butter the toasts prior to putting them on the soup but I skipped that step and it was still amazing. Bake for ~20 min or until cheese is bubbly and browned. Finish under the broiler if needed.

What do Vampires Have to do With: A Variation on Macco di Fave (fava bean puree)?

We’ve had a reading breakthrough in our house! I guess all it takes is the right book. After baseball, Evan was tearing around the house and I wanted him to settle down a bit so I asked him to sit down and do some reading while I made dinner, and to pick something that was at his level so he could actually read it. (As opposed to, Avengers: The Ultimate Guide to Earth’s Mightiest Heroes, which, though I can see the appeal and the movie is on my list of mindless fun, that encyclopedia-type book is quite advanced).

Lovely lima beans…because I didn’t have fava beans

I came into the living room to tell him dinner was ready and found him reading to himself and not wanting to stop (who are you and what have you done with my child?) for dinner.

“Hey kiddo, since it’s just the two of us for dinner tonight, why don’t you bring your book to the table and I’ll bring mine and we can read and chat about our books?”

He was thrilled. Normally the dinner table is a no book/toy zone so it can be about Having a Conversation. Sometimes ya gotta break the rules.

So ace reporter/skeleton, Dirk Bones, joined us for dinner and solved the Mystery of the Haunted House, when he encountered a vampire using a typewriter: “Clickity-click, clickity-clack, ding!” Evan had trouble with the word ‘typewriter’. Understandable. “Mommy, what’s a typewriter? Why does it go ding? Have you ever used one?”

(Flashback to Grade 9 Typing with Mrs. Holroyde k-i-k-space, k-i-k space, d-e-d space, d-e-d space, l-o-l…).

“Yes, honey I’ve used one…this is how it works…” My inept description was ultimately followed by a You Tube demo and then his “...cool, can we get one?!

So back to the story…the vampire was writing a cookbook! Ev thought that was hilarious, especially when I asked him if he thought the vampire should start a food blog. He couldn’t put it down and at the end exclaimed “What a great book!” How appropriate, a vampire foodie. With a recipe for bat foot stew with crispy worm brains to boot. Not quite what I had in mind for dinner, but perfect for my budding reader.

This isn’t exactly bat foot stew, but is a lovely spring soup, picture it served warm but not piping hot, with good bread and a warm breeze on the deck….OR picture it as a warm, satisfying meal during these currently dreary Seattle days….whatever works where you are! To bring this back to the ‘dinnerversions’ theme….no, this soup wasn’t kid-friendly in our house…but we also had outrageously expensive corn on the cob because it was warm and we could pretend it was summer. So the kid ate the corn and had the merest lick of soup…and lots of baguette. C’est là vie.

Macco di Fave (fava bean puree)
Inspired by and minimally adapted from La Tartine Gourmande. It’s a beautiful blog with gorgeous photography. Check it out!

This is a very simple and delicious recipe with only a few ingredients: beans, onion, sage, good pecorino romano cheese. Perfect. Beatrice from La Tartine Gourmande used fava beans, tarragon and parsley in her recipe. I didn’t have fava beans on hand, so I used lima. 

1 red onion, finely chopped
1.6 pounds fresh or frozen lima beans
2 teaspoons finely chopped sage
4 1/2 cups hot water
1 cup grated Pecorino romano cheese, or more to taste
Sea salt and pepper

Sweat the onions in olive oil for a few minutes until soft but not brown, add the sage and beans and stir until fragrant. Turn down the heat to med-low and add the water. Simmer until the beans are very soft and start to fall apart (or puree with a hand blender when soft), then season with salt and pepper and stir in cheese until melted. (Note: adding salt to beans will prevent them from softening so don’t add it until the end).

Garnish with a drizzle of olive oil and more romano and sage.

Chocolate Bundt Cake with Dulce de Leche

It was Cinco de Mayo the other day, and so am I giving you a fab recipe for fajitas or enchiladas or even mojitos? No….though Bob made a kick ass fish taco last night. Or so I’m told. I’m allergic to fish, remember? But our friends said it was great. Next time he makes it I’ll take some photos and let you in on the recipe. Because quite honestly, this dinner party was all him….he planned, invited, grocery shopped, prepped and cooked. What a guy! It was really fun too. I did virtually nothing. Except make this cake. And the dulce de leche that is decadently running down the sides. Oh my god, you guys.

This is the easy way to make dulce de leche, using a can of sweetened condensed milk. I picked it up from Stephanie Eddy’s Icing on the Cake column in the Globe and Mail (Canadian paper, for my friends here in the Excited States). There are methods out there that call for boiling the unopened can in a pot of water but you do risk having the can blow up and wasting all that decadent sweetness doing some serious damage to someone or your kitchen cabinets.

For this method, you pour the sweetened condensed milk into a 8 or 9″ pan, cover tightly with foil and make sure the foil is not hanging down. Tuck it up tight like in the photo above.

Then put your covered pan in a larger one, like a roasting pan and fill with water until about halfway up the sides of the smaller one. Pop in the oven at 450º for about 90 min. You will probably have to add more water at some point. Check the water level at the 45 min mark. Don’t add cold water though, boil the kettle and use that to top up the level.

When it’s done, it will be this lovely caramel colour. I did mine on convection and it was finished in about an hour (good thing I decided to check under the foil!) It was about the consistency of pudding. Give it a good whisk to get it all smooth if there are lumps. The first time I made this, my oven was not on convection and I just left it for 90 min. It was not lumpy at all.

It will thicken a bit more as it cools. While it’s still warm eat it by the spoonful ladle it on the crest of the bundt cake and it will slowly drip down the sides. Or, let it cool and spread it between two cookies, or stir it into plain yogurt…keep leftovers in the fridge.

Bundt cakes are trendy right now for some reason. With a traditional round or 8″ square eggless cake, the middle always falls a little. But I wondered if the shape of the bundt pan might lend itself well to an eggless cake. I was right!! It didn’t fall and it rose very well. However, I needed to alter my original eggless chocolate cake recipe because for some reason, in the bundt pan, it turned out dry the first time I made this. So I added 1/4 cup of stewed prunes (baby food prunes would work really well because it’s so smooth, but applesauce or pureed dates would likely be just as effective). Recipe below. If you want to make this with dulce de leche as a topping, make the cake first and have it cooling while the oven is working its magic on the sweetened condensed milk.

Chocolate Bundt Cake (eggless)
Proportions are for a 9″ bundt cake pan. This makes a large amount of batter. Preheat oven to 375º . If you don’t need to make the cake eggless, skip the balsamic vinegar and the prunes and add 2 eggs.

2 1/2 cups flour
2 cups sugar
1/2 cup cornstarch
1/2 cup cocoa powder
2 tsp baking soda
1 tsp salt
2/3 cup melted butter
2 tbsp balsamic vinegar
2 tsp vanilla
2 cups milk (1/2 milk, 1/2 buttermilk)
1/4 cup stewed prunes (date puree or applesauce would also work)

In a large measuring cup, melt the butter (microwave), then stir in milk, vinegar, vanilla and prunes. Then sift the dry ingredients together in the bowl of a stand mixer and stir to blend well. On low power, slowly pour in the wet ingredients. Once you’ve got a little moisture in there you can turn up the mixer and not have flour flying around everywhere. Let it mix vigorously for a few minutes.

Spray the bundt pan well with non-stick spray. Pour in cake mix and bake until a toothpick/skewer comes out clean. Let cool completely before attempting to turn it out of the pan. Even with a ton of non-stick spray I still lost thin patches of cake, but that will be covered up by the dulce de leche (or whatever you frost it with). For a good review of bundt pans go here (you’ll need to sign up for a free trial to see the whole article if you’re not a member).

Penne Primavera

I’ve been having trouble with wine lately. Not the fun kind of trouble, like <insert posh accent> “Oh you simply MUST try this lovely red we picked up on our last visit to Sonoma/Provence/Piedmont…such a PITY it’s our last bottle”. Or, “...we have GOT to get our architect to design us a larger wine cellar…”  As if.

No, my wine troubles are more like this conversation between me and my body: “WTF body, you used to love red wine…remember the time we toured little wineries in Sonoma with Bob? Remember when we all learned what a real zinfandel was? What happened?”

My body answers, “What do you want? We’re 43 now. We can’t eat whatever we want and still feel 20-something! Especially since you can’t be bothered to exercise me very often. Geez. No respect”.  Gulp, ok, guilty on the last charge. My punishment? Reflux,  a rapid heartbeat and big time flushing.  Sigh. But a least I can still cook with wine!

And no self-respecting red sauce should be without a healthy dose of red vino to deglaze the pan and add flavour depth. Experts disagree on how long you need to keep your dish cooking to burn off the alcohol, some say 20-30 seconds and some say it must boil for several minutes or simmer for a few hours! So if alcohol is something you really need to stay away from, check out this handy table. It’s from Wikipedia so use it as you will…I tried to link to the US Dept of Agriculture Nutrient Laboratory who did the study but the link was corrupt. Fortunately for me, I don’t have to worry that much about it but I thought it was interesting.

So throw some veggies in a pan with some onion, garlic and olive oil, add some basil and oregano, deglaze with some wine and a can of diced tomatoes and go to town!! You can add a touch of cream near the end if you like….or not. It’s super yummy and perfect for spring.

Pasta Primavera

3-4 cups diced vegetables (eg peppers, zucchini, asparagus, mushrooms, snap peas, broccoli, cauliflower etc)
1 onion, diced
1-2 cloves garlic, minced
1 19oz can diced tomatoes
1 19oz can tomato sauce (ie pureed tomatoes)
2 tsp dried basil (or 2 tbsp chopped fresh)
2 tsp dried oregano ( or 2 tbsp chopped fresh)
1/3 cup red wine
pinch sugar
salt and pepper to taste
2-3 tbsp heavy cream (optional)
Short pasta, like penne, farfalle, rigatoni.

Dice onion and vegetables roughly the same size. Toss in a deep skillet with some olive oil and a few grinds of pepper on med-high heat. Sauté for 4-5 minutes and add the minced garlic and the herbs. Sauté for another 2-3 minutes. Add wine and let it bubble for about a minute and then add in the tomatoes and a pinch of sugar (and cream). Turn down the heat, add the cooked pasta, salt to taste, and let the sauce simmer for a few minutes to allow the flavour to permeate the pasta. Garnish with grated parmesan and serve.

In our family, we fish out the pasta for Evan so he gets all the flavour but none of the ‘lumps’ of vegetables. We give him a small dish of the vegetable sauce in a separate dish that he usually doesn’t touch but it’s served to him anyway. One day he’ll try it…

Fast Personal Pizza

Maybe it’s because I’m gearing up for a lot more work travel over the next few months and summer is just around the corner and we haven’t figured out which summer camps Evan will be doing…regardless of the reason, it seems we’re in fast forward! Fast forward often requires fast food….but only in the figurative sense. We don’t eat a lot of Fast Food in our family…(though it seems like road trips and McDonald’s go hand in hand and I have no problem with that!)

But make-your-own pizza…that can be really fast and still great. We often get ready-made pizza dough from Trader Joe’s but that still requires rolling it out etc. The BEST super fast mini-pizza vehicle I’ve found, thanks to my mom who tuned me onto it, is Greek style pita. There is no pocket, it’s designed for wrapping around souvlaki or tearing up and dipping in hummus or tzatziki (hmmm…I sense a future post).

However, it also makes terrific pizza crust. Spread your favourite jarred sauce and favourite toppings on the bumpy side. Put it straight on the oven rack flat side down and it gets nice and crisp. About 8-12 minutes on 375° depending on your oven and when you consider your pizza ‘done’. Then, if you’re me, try to get it on the table without a “Mommy, can you finish taking pictures so I can eat it now?”

Hmmm....seems this lunch was particularly orange!

Appies for Dinner

I’m truly shocked that I actually cooked, got dinner on the table while still hot (in spite of the photos along the way and after), uploaded said photos, and wrote a post all in one evening! Although, this is actually an exercise in positive thinking because I haven’t finished anything yet…this is only my first paragraph. We’ll see how it goes. Come to think of it, you won’t know either way because if I don’t finish it, I can always edit. Mwaa ha ha ha (evil laugh). (Is it lame that I told you that was an evil laugh?)

I suppose I’m on a roll because this dinner required quite a bit of rushing around to get it all done at the same time (the perils of making different versions of the same dinner) so I guess I’m on an energy high at the moment. Which is why I’m ignoring my child enjoying my hobby right now rather than Harry Potter-ing myself into a post-reading stupor after which I can barely mutter good night to him before flopping sideways on the couch and reaching for the remote. It’s good to still be vertical.

So. Back to dinner. Evan’s been asking for ‘hot wings’ lately because of something he saw on Phineas and Ferb. He didn’t really know what ‘hot wings’ were, but he wanted to eat them nonetheless. Who am I to argue with that? It’s a new version of chicken for him (which totally counts as a new food if you’re in our picky-eater world). So we talked about it and I suggested that I make some ‘not-hot wings’, that were sweet, tangy and sticky! He was all for it…as long as they looked like little drumsticks. (I guess cartoon chicken wings only come in one shape).

Well wings are great for the omnivores in the family but our resident pescatarian would need something else for his protein. Tofu! I could certainly fry it until firm and crispy and then glaze with the same sauce as the wings. Brilliant. But what about veggies….well two desperate looking yams became oven-baked fries and a little of the wing/tofu glaze sauce mixed in with some (eggless)* mayo became the most amazing dip. Seriously. This post really should be all about the dip. Oh. My. God.

I probably should have put together a salad to add some green, but it was more than I could handle putting together when also trying to get photos. (Which sort of suck by the way….but I didn’t have time to take a gazillion pics, or stage the food with lovely napkins or rustic props. I’m also back to using my iPhone again because my brother had to go on a trip and needed his camera back. Once you fly business you can’t go back to coach…you just can’t. ;)  Well, it was fun! Guess I’ll have to bite the bullet and shell out for my own one of these days!).

HONEY GINGER GLAZED EVERYTHING:

Honey Ginger Marinade and Glaze

3/4 cup low sodium soy sauce
3/4 cup honey
2 tbsp hoisin sauce
2 cloves garlic, minced
~1″ x 1/2″ piece of fresh ginger, grated

In a 2 cup measure, whisk soy sauce, honey and hoisin sauce together. Mince garlic and grate ginger into sauce and combine. I use a rasp to grate ginger and it makes it very fine, almost like a paste so it’s a bit hard to give you an exact measurement of the amount. But a piece of ginger about an inch long and 1/2 inch diameter should do it. Makes about 1 cup of marinade. Scale up as needed.

Honey Ginger Chicken Wings

6-10 chicken wings, separated at joints, wing tips discarded.

Preheat oven to 375°
Prepare the wings and place in a ziploc bag or bowl. Pour about 1/3 of the above marinade over them so they’re well coated. The longer they marinate the better, but even if it’s just 20 minutes, that’s fine. It’s the weekend, so I prepped the chicken in the morning and they marinated all day.
Line a baking sheet with parchment paper (tip: sprinkle water on the baking sheet before you lay the parchment so it doesn’t slide around)
Arrange chicken wing pieces on the parchment.
Bake for about 20-25 min per side, pausing to brush more marinade on as they bake.

Yam Fries
Slice yams into thin wedges with skin on.
Spread on parchment lined baking sheet.
Brush or spray lightly with olive oil and sprinkle with coarse salt.
Bake at 375° for about 40-50 min

Honey Ginger Mayo
2/3 cup mayonaise
2 tbsp honey ginger marinade
Serve as a dip for roasted veggies, oven fries etc.

Honey Ginger Tofu Sticks
1/2 block of tofu, sliced into sticks
1/3 cup honey ginger marinade

On med-high heat, brown tofu in a bit of oil, turning on each side. When fully browned, but still in the pan, pour the marinade over the tofu (it should sizzle) and then turn off the heat. Fully coat tofu and serve.
______________________________________________________________

So how did it rate…? “Mommy this is the best chicken EVER!”
*Oh and a note about eggless mayonaise. We buy Vegenaise, manufactured by Earth Island. You can find out more here. It’s fabulous.

Butternut Squash Quesadilla

This squash is shocked that I would steal a little work time to play around with the camera.

It was a beautiful spring day (finally) and spending another minute in my windowless home-office surrounded by decidedly non-foodie and non-spring-y things wasn’t doing it for me. Heading upstairs and poking around, I found butternut squash, spinach and some tortillas that needed using up. Voilà, this quesadilla was born.

You can’t tell me that this squash isn’t a little reminiscent of Wallace….though it would be more so with some googly eyes.  (Check out this link for a LOL).

So this is the quick version of this quesadilla. I can already think of ways to improve it but I’ll leave that for another day. A speedier version can be had using leftover butternut squash, or bag-o-squash. I had to cook mine.

 

 

Butternut Squash Quesadilla

With apologies to those who like formal recipes, this was pretty free form. I cut my squash in half, scooped out the seeds, sprinkled with seasoned salt (see pic of my fave one below) and put it in the microwave for about 5 minutes on high. Then scooped out a couple of tablespoons worth and spread it on a tortilla. A squeeze of lime would probably be good, though I didn’t have a lime to do that.

Add some spinach leaves, thinly sliced shallots, clumps of goat cheese, fold the tortilla and place it in a non-stick skillet on med heat.  Flip when it gets brown and toasty.  Cut into sections, drizzle with crema. Enjoy!

Buttermilk Crema

1/2 cup sour cream
buttermilk
salt and pepper

In a measuring cup whisk together sour cream with enough buttermilk to thin it to a pouring consistency. Season with salt and pepper to taste.

This is my favourite seasoned salt. I use it for everything. Roasting vegetables, potatoes, seasoning a roast or chicken….I found it in the salt section of my grocery store. You can find it on Amazon too. It’s worth the splurge.