This recipe has become a favourite of my volleyball players. A pre-game snack for those late matches. The recipe has been adapted from Jennifer Segal's Chocolate Banana Bread.
The perfect addition to a Cinco de Mayo dinner celebration.
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.
Once you try this recipe a few times you can start to experiment with different ingredients. My kids often make this recipe on their own after school for dinner and I just pre-bake the pie shell ahead of time which ensures a crisp crust. For instructions to make mini quiches see sticky tips below. For dinner serve with a salad.
Nicoise salad can be served in parts so that family members get to put together a meal of their liking. If your kids are big fans of tuna you could serve this as a side dish with steak, pork or chicken.
Chicken Pad Thai is best made just before dinner. The recipe also works well with shrimp just adjust to a lower heat and a shorter cooking time. I hope you enjoy this authentic fresh tasting version, it will not be the ketchup laden Pad Thai you may have tried in the past. For a gluten free version replace the soy sauce with tamari.
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.
Because this sauce is so divine the recipe makes a double batch. A double batch can be made by each guest but requires a 7 litre/7 quart slow cooker or dutch oven. In a group setting it is suggested that 2 guests make one recipe just divide vegetables and sauce between 2 pots and guests can roll their own meatballs. This recipe works well started in the morning and cooking in the slow cooker for 6 hours on high or simmering on the stove for 3 hours. Flavours are fantastic made a day ahead.
This meal is best made just before dinner. Broccolini can sometimes be found at Costco or try Chinese Broccoli or subsutite with regular broccoli, either way it is all good for us.
This meal is great served with green beans or asparagus and sour cream is optional. You will need to purchase a cheesecloth to strain your grated potatoes this is the key for the latkes to stay together.