Tomato and White Bean Salad

I’ve been waiting for months to make this salad again. Waiting for fresh tomatoes and sweet onions from the garden, basil from the pot on my front step…finally I couldn’t wait any longer. If I waited for my own tomatoes it would be late August before this came to be so we made do. Bob bought some unbelievable cherry tomatoes…so pretty!

These are not from my garden!

But this onion did come from our backyard. The first year growing them and we lucked out. They are very mild and perfect for eating in salad. (Try a slice of sharp cheddar cheese with a small slice of mild onion on top. It’s one of the best flavour combos).

I think this photo is really cool. Love Instagram! Doesn’t this kind of look like it belongs in a film noir or something?

This salad should work as a main source of protein for the vegan/vegetarians and as a really great side dish for the carnivores. On its own with some bread (or not), it makes a perfect lunch, outside, feet up, with a good book. It doesn’t really work for Evan, who hasn’t decided he’s going to try fresh tomato, nor beans, let alone all mixed up in the same bowl! Plus there are “bits of green” in it, which crosses it off his list immediately. So we ate this salad with some flank steak and quinoa. Bob The Veg ate the quinoa and salad, Selective Evan had quinoa and steak and I happily enjoyed all three. One meal, three ways.

Tomato and White Bean Salad
We were in a hurry when I made this salad and completely forgot to make a vinaigrette but it didn’t need it in the end. If you want one, drizzle some olive oil and vinegar. Use a mild vinegar like champagne vinegar or rice vinegar.

1 can small white beans
1 cup cherry tomatoes, quartered or larger tomato diced small
1/2 cup diced mild onion
1/2 cup basil, sliced in ribbons
coarse salt and pepper to taste

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.