Pumpkin Waffles

This Pumpkin Waffle recipe is thanks to Jan Scott's posting on Savvy Mom. When I cook these on my own I like to double the recipe and then put some away in the freezer for a quick breakfast or even a school lunch sliced in strips and kept in a thermos or wrapped in foil. Serve with fruit and yogurt and/or maple syrup.

Cornbread

I never really liked cornbread; I found it either too grainy or too sweet, that is until I was introduced to this recipe by my sister-in-law. This version has been adapted from “Holly Hock Cooks” a book created by the cooks of this west coast retreat located on Cortes Island in BC’s Georgia Strait.  Unlike some restaurant versions that would pass more as a dessert, this corn bread contains 5 cups of vegetables. Cornbread has many times travelled along side chili, soups and stews for the perfect mountain ski weekend. The recipe makes enough to share with another family or for leftovers which can be wrapped and frozen.  I use jalapeño cheddar or havarti to give it a bit of heat and it saves a step but you could also use a seeded and minced jalapeño along with regular monterey jack cheese. Or leave out the heat for a kid pleasing version.

Vegetable Quinoa Salad

Quinoa is that super grain with lots of protein that keeps well in the refrigerator.  When I make this salad I usually double the recipe so that after we enjoy it with dinner then I can have it for lunch during the week.  In the summer this salad goes well along along side one of your barbeque favourites.

General Tso Chicken

Our neighbours love the sauce from the General Tso Chicken so much they double it whenever making this recipe.