Last week I bought this nice hunk of locally made tofu to bring to my sisters for dinner. I was planning on making T.A.L.T.’s, but when I told her what I planned on making, she turned it down. She asked, ” is there bacon with that? If not, I don’t really feel like tofu”. And I was like, “No there is not F**king bacon….. when did I  mention bacon?”

We still went over for dinner, Just me,her,and the Mr. I brought myself a big salad. The other two ended up eating a frozen pizza and  blue cheese dressing (I think they might have eaten dressing with a little bit of pizza…barf) But whatever, her lose, cause I made the T.A.L.T.’s  a few days later. They were amazing (the tofu was soo good!) and I am pretty sure she would have loved them. Oh well, now she will just have to make them for herself if she ever decided to she wants one.

So here.. To everyone  and to Shannon….. How to make a T.A.L.T. .. There is NO BACON!

The stuff… Some nice firm tofu, half a ripe avocado,lettuce (I used baby greens), and some sliced up fresh and tasty tomato. To spice up the tofu, we use galic powder, salt pepper, and a nice smokey paprika. Oh.. and a big hunk of a soft and crusty baguette to stick it all in. 

To get this TALT going, thinly slice up as about a 1/3 of a block of tofu. (for one sandwich) Or slice up the whole thing to make more sandwiches.

On a plate or in a bowl, mix together the garlic powder, paprika and a little salt and pepper. Gently dredge both sides of each piece in the mixute. 

Paprika is so bright and pretty.

Place the tofu in a lightly oiled and preheated skillet on medium heat. Cook each side until crispy and golden brown.

Slice you bread open and toast if you want.  Scoop avocado onto the bread( a little on both sides). Add the tomato and the seasoned tofu and last but not least,  pile on the greens. 

TA DA! A Sandwich… a damn good one at that .

-C

Makes on 6-8 inch sandwich

•  1/3 block of extra firm tofu*
• 1/2 of a ripe avocado
• 1 small tomato thinly slices
• a handful of baby greens or a few lettuce leaves
• A 6-8inch hunk of a soft and crusty baguette (use a gluten free bread of choice if needed)
• 1 tablespoon SMOKEY paprika*
• 1 tablespoon garlic powder*
• salt and pepper.*

*Note.. This is enough for one sandwich. If making more then one, use the whole block, or even if you not, you might as well cook the whole thing for and have some extra for later use. If you do cook it all, just add another tablespoon or so of the paprika and the garlic powder.

Remove tofu from package and stick between a clean dish towel. Press as much liquid out as you can without smooshing it. Cut tofu into 1/4 inch thick slabs. Mix the spices with a pinch of salt and pepper in a shall bowl or plate and dredge both side of  the tofu in the mixture. Lightly oil and preheat a skillet to medium heat. When the tofu is seasoned, stick onto skillet and cook each side until crispy and brown. Remove from heat and let cool for a minute. (If you like you tofu a little more on the crunchy and dried out side you can stick the tofu in the oven for a few minutes)

To assemble. Slice bread, toast if you want. Place  equal amounts of  avocado  on each side of bread. Layer on the sliced tomatoes, the cooked tofu and add on the greens. Close up sandwich and place on a plate.

Bite, chew, swallow. 

Smile

I am a mint lover, even when it grows at such a ferocious speed that it threatens the lives of all the plants near it. That just means that I have to be vilagent and harvest and use as much as I can.

This drink is a fantastic way to use up some of that mint. I have been making and drinking fresh, hot, mint tea almost ever night for the past few weeks, but this weekend was way to freaking hot to be doing hot tea. So using my little noggin, I figured I should just chill it and added some lime because mint and lime are oh so nice together.  Now my favorite, and one of the most refreshing drinks after a long hot day.

 And limes just happen to be on sale this week…. 

The stuff. A few stems of fresh mint, a couple juicy limes, and water. And if you want, a little sweetener of your choice. (I used a tiny bit of honey..not shown) 

Start by placing  the mint, leaves and stem, into a big pot. Take a wooden spoon and gently muddle the mint. Add in the water, making sure that all the mint is fully sumerged (stuff it down in the pot)

Now place pot on the stove and bring water to a boil. Once boiling, remove from heat and let sit for a few minutes.

After steeping  for a few, pout tea into a big jug, straining out the mint leaves. Add any sweetener that you might like (just a little.. you can always add more later if you need it) and stick into fridge to cool, or just leave it on the counter if your want.

While you are waiting for the tea to cool, you might as well juice the limes (cause we need the lime juice) 

After the tea  is cool, add in the juice of the limes and mix/shake/stir around.

And thats it.. 

Serve in a cup with a few chunks of ice and a mint leaf garnish (not necessary but nice)

A nice tall glass of cold yumminess… Keeps one from melting completely in this crazy hot weather and keeps mint from killing everything around it.

Stay cool!

-C

• 4 full stems of fresh mint
• 6 cups water
• 2-3 limes (I used 2 1/2 which was almost a full cup of juice)
• sweetener to taste (a tablespoon of honey is nice)

Place mint, stems and all, into a large pot large pot. With a wooden spoon or sme type of blunt object, lightly muddle the plant. Pour water over mint and place pot on the stove. Bring water to a boil, then remove and let cool for a few minutes. Pour the mint tea into a big jar, straining out the mint leaves..(A half gallon ball jar works perfectly) If using a sweetener, add it to the tea while it is still warm.( little goes a long way… you can alway add a little more later!) Place mint tea into the fridge to cool. When the tea is cool, juice you limes and dump the juice into the tea and mix or shake.

It is now done and ready to serve. Pour over ice (thats in a cup) and serve with a fresh mint leaf (if your fancy)

I had to share the last of the 5 pineapples cause if I didn’t, that would mean  I ate 5 pineapples by myself. (I ate 4 pineapples by myself) So donuts were made and delivered to my sisters house where I proceeded to make her and her kids and another sister dinner. (hand made pizza on a weekday!) I then whipped out these pretty little upside down pineapple donuts for dessert, right after I cleaned up and made whipped cream. The kids were swallowing them hole and trying to steal just one more  and my sister and the mister, well they had to eat their donuts all elegant like with forks. (weirdos)

 I know I have said it before but just in case you forgot

I am the best sister/aunt ever!  

 The stuff. Flour, salt, and the baking soda whisked together into a bowl. Fresh pureed pineapple, milk, egg, melted butter, and white sugar. Than there is more melted butter, brown sugar and fresh pineapple for the upside down.  This batter is pretty simple, just make sure to whisk all the dry really well. Dump all the wet stuff into the dry and mix until combined. Don’t over mix!Grease the donut pan really well and mix the brown sugar with the remaining melted butter

      Drizzle the bottom of each donut round with the butter/ sugar mix  then layer thinly sliced pieces of pineapple around the hole maker. (not as perfect as a pineapple ring, but still pretty)

Scoop donut batter on into the pan and stick into the oven preheated at 350 degrees. When donuts are all nice and golden brown, remove from oven and let sit and cool for about 5 minutes to give the donuts time to cool and the brown sugar to thicken. Dump donuts out onto a wires rackAnd serve them all upside down like. Maybe with a scoop of whipped cream or ice cream or nothing. 

Donut Smiles!

-C

Pineapple Upside Down Donuts

Makes 12 donuts

• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup white sugar
• 6 tablespoons melted butter ( 1/2 s for batter 1/2 for sugar mixture)
• 1 egg
• 1/2 cup milk
• 1/2 cup pinapple puree (about 1 cup fresh pineapple chunks blended)
• 1/2 cup brown sugar
• 1 cup sliced pineapple

Note. I used fresh pineapple, but you could use canned. I think you would need a of rings (cut in half) and a an of chunks, blended up)

Preheat the oven to 350 and grease the donut pan(s)

In a large bowl, whisk together the flour, salt, sugar and baking soda.  Melt 3 tablespoons of butter and mix that with into the flour mixture along with the pineapple puree, milk, and lastly the egg. Mix until combined.

Melt the remaining 3 tablespoons of butter and mix into the brown sugar. Drizzle (crumble) about a teaspoon of the mixture into the bottoms if each donut mold. Layer thinly sliced pineapple on top of that then scoop donut batter on top of that. Stick into the oven for about  10 minutes, or until donuts are gold brown and a tester comes out clean. Remove from oven and let cool for 5 or so minutes on a wire rack before turning out of pan. 

If working with one pan, make sure to really clean the pan and re-grease before baking the second batch!

Serve donuts with a scoop of whipped cream and eat with your face. 

Guess what guys ….I got myself a sick vintage waffle/ griddle iron. I couldn’t be more thrilled!!! I found this thing at the local recycled goods store the other day, along with a very beautiful old white pyrex mixing bowl. It was one of my best thrift store scores! (Checking out the inventory and the condition of all the old things that day, I would say an old lady had just died and all her perfectly keep, mint condition kitchen stuff had just been donated.  But it’s cool, cause I get the feeling that she was at least 90, with a big loving family, and was happy until the day she died. And I am sure she would be pleased that I have taken over the waffle maker. Thanks old lady!)

 And now I am pretty sure that  everything I make for the next week will be cooked on said waffle/griddle. I am serious, I already have a list of things to try and cook on it; cookies, biscuits, granola bars, potatoes, fruit, some type of pasta situations…. the list of possibilities is endless and I bet that at least 1/2 of these things will be totally awesome and amazing.

But first thing first. I need to make dinner.

So waffles for dinner!! 

Note. These waffles are completely 100% fantastic for any meal you want to make them for. They consist of nothing more then beans, a shit ton of veggies, and just a bit of cornmeal. But don’t let that fool you because they are super packed full of so much flavor, have a really soft tender inside, with a nice crispy outside and are so super pretty. They are wonderful! The stuff. First, we got a big old pile of shredded up veggies which include; carrot, beet, sweet potato, onion, parsnip, celeriac, and a little bit of kale.  A we got a bowl of rinsed and strained white beans, a little bit of cornmeal and salt, pepper, and garlic powder. 

The makings of something amazing!Before you do anything. get your waffle iron out and preheat it. 

While thats going on, take you beans,  add 3/4 cup water and puree until smooth with whatever blending device want to like to use. (I used my hand blender…less to clean)Now collect all the shredded veggies and dump into a big bowl with the bean puree, the spices and the cornmeal. Mix until combined. The batter should be thick, but not dry. If its seems to wet, add more corn meal, or too dry, add a little more water.

Note how my batter turned a magical pink… I love beets, they make everything pretty! And check out that bowl!When your waffle iron is preheated, oil it if needed (if your not sure, add a little oil just to really make sure your waffles don’t stick) and take appropriate size spoonfuls of the batter and stick on iron. Close it and wait…..My iron has a little light that turns on when the waffles are done cooking, so I waited patiently (ok iI did open it a few time) until light tuned on and removed the perfectly cooked waffles.

Did I mention how awesome my new/old vintage iron is?

SO AWESOME!!

I made a little gaucamole and gave the mister and little bowl of plain Greek yogurt with lemon juice, but feel free to top, drizzle, or dump whatever you want onto these beauties… 

Happy waffle Wednesday!!!

-C

Veggie Bean Wonder Waffles

Makes 8-10 waffles (in my iron) feeds 2-3 peeps

• 1 small carrot shredded
• 1 small parsnip shredded
• 1/2 a small celeriac root
• 1 small beet shredded
• 2 kale leaves chopped into tiny bits
• 1/2 an onion, shredded
• 1/2 a small sweet potato shredded
• 1/2 cup cornmeal
• 2 cups(or 1 can) cooked, rinsed and strained white beans
• 2 teaspoons garlic powder
• teaspoon each salt and pepper
• oil for iron(if needed)

Note on veggies… I used what I had in the fridge and shredded, it came to about 3 cups. If you don’t have these specific veggies or only want to use a few.. go for it. Just make sure to have 3 cups of whatever veggies you use.

Take you beans and blend them up with whatever device you would like to use. Once creamy, add to a bowl with the rest of the ingredients. Stir until combined.

Once the waffle iron is preheated, oil it( if needed) and place the recommended amount of batter right on it there. Close and cook until golden brown and waffly.

Serve on a plate with topping of your choice, A few suggestions.. Guacamole, salsa, hummus, mustard, greek yogurt… anything that tastes good to you.

Eat as breakfast, lunch or dinner…

Fork into face

      And that’s how I know that this is a winner. As an awesome aunt, when I have any of my nieces or nephews,  I feel the need to make something special for dinner, something that the kiddos might not get very often, but also keep it on he healthy side. I have 2 littles for the night which gives me the perfect opportunity for a trash food recipe. You know trash food, things like boxed mac and cheese, beefaroni in a can, or, in this case, sloppy joes.

Sloppy yes, trashy, not so much. These are made with beans and bulgur. No meat.

And I figured it is nice enough out that I can make the kiddos some messy food and then just bring them out back and hose them off… I mean, why not right?

The stuff… We start with onion and green pepper, chopped into pieces. Black beans, bulgur, can crushed tomatoes. Chili powder, garlic powder, a bit o apple cider vinegar (which I forgot to picture) ,and some salt and pepper. Oh and cheese if you want… Plus a bun of some sort is necessary.      Toss the chopped onion and peppers into a deep skillet or pot with a drizzle of oil. Cook on medium heat until tender and toss in the spices. Give a stir. Add in the beans, bulgur, and tomato, a splash of vinegar. Stir it all up, cover, and let simmer for about 15 minutes, or until the bulgur has absorbed the liquid and is nice and tender.

If you are a bun toaster… toast while waiting. If not, just get the buns ready And Then dump a good heaping pile right onto a bun. Add some cheese, or not..and eat with wild abandonment,  making sure to get as much on your face as you get in you mouth. 

Fantastic Friday!! Live it up. 

-C

Black Bean and Bulgur Sloppy Joes 

• 2 cups or 1 can cooked black beans
• 1 16 oz can crushed tomatoes
• 1/2 cup bulgur
• 1/2 cup water
• 1 small onion
• 1 green pepper
• 1 teaspoon garlic powder 
• 1 teaspoon chili powder
• salt and pepper
• a splash of apple cider vinegar
• olive oil
• 4-6 burger or bulky buns
• cheese (optional)

Dice the onion and the pepper and toss with a drizzle of olive oil into a large skillet. Sauté on medium heat until veggies become tender. Add in the spices, stir in and let cook for a minutes, then add in the beans, the tomato,water and the bugler. Cover skillet and let simmer until bugler becomes soft.

When the slop is ready, either toasted or not, scoop a generous portions onto buns. If so inclined, add some cheese. 

Eat with hands… Sloppy is good.

IF you like potatoes and guacamole (probably even if you think you don’t like potatoes or guacamole) then oh boy, do I have a treat for you. 

Guacamole Potato Salad.. Only the best potatoes salad you will ever put in your mouth.  

I tried to make this a few weeks back and ended up not getting to my potatoes in time to use, so I had to put the salad on hold. But this weekend I was ready. The grill was prepped, the corn was husked, and the poatoes were boiled. Then it happened, I made the best potato salad ever. It changed the way I feel about potato salad. (I have never really been a huge fan) Sure, I love potatoes, but in the past I have experiences to many overly dressed, really heavy, and overall, some pretty crappy paotao salads. This salad, well it is the exact opposite. This salad is all summer. Bright and light, so full of flavor, but not overly heavy and gross. I mean, its potatoes covered in guacamole… How can that not be amazing. I am now a potato salad fan (for life!). 

So my suggestion for you. Have a cook out, invite your friends, grill up some veggies or whatever and make a humongous batch (you will need a humongous batch) of this potato salad. Sit back and watch (while you are eating) and see peoples faces light up with joy and happiness. You will be number one. The hostess with thte mostest. People will fall at your feet… 

or not. (But probably)

So here, take a look, and make.. Your day, week, life will be better for this.

The stuff; Potatoes, avocados, mini onions, and tomatoes. Pickled Jalapeños (with juice) garlic, and the juice from a lemon And lastly,a big bunch of cilantro, and salt. 

First things first, boil the potatoes. Stick in a pot of cold water with a palmful of salt. Bring to a boil then turn down to a medium heat and stick a lid on the pot. Cook until fork pierces easily through  then strain from water and let cool. When cooled, but still slightly warm, dice them up into mouth sized pieced. Place potatoes back into pot and drizzle a few glugs of the pickled jalapeño juice over them. Place in fridge to complete cool.

While the potatoes are cooling down, mix up the quad dressing. In a large bowl, take the avoado fruit and mash and smoosh  until relatively smooth and mix in minced garlic , lemon juice, and a sprinkle of salt. 

Dice up the onion, jalapeños, tomatoes and add to the mashed avocado and mix that all up…and try not to eat it all before the potatoes get in.

add in lots of chopped up cilantro

Nothing compares.. 

Have a great day and get to planning you next cookout!

Later!

-C

• 3 lb. of potatoes of a small waxy variety (like red or new potatoes)
• 1 1/2- 2 whole avocados
• 2 small Roma tomatoes or q large
• 2 mini onions with greens or 1 regular white onion
• handful (or more) of pickled jalapeños and the juice
• juice of 1 lemon
• a bunch of fresh cilantro 
• 3 cloves garlic
• salt and pepper

Wash potatoes and stick in a big pot with cold water and a good palmful of salt.  Bring to a boil then turn heat downy to a a medium heat, stick a lid on it  and cook potatoes until a fork can pierce through.  Strain from water and let cool enough to handle. Once cooled, cut potatoes into mouth sized pieces, place back into bowl, and drizzle with a few teaspoons of pickled jalapeño juice. Stick the potatoes in the fridge and let completely cool. 

While those are getting cold, make the guacamole dressing. In a big bowl, place the avocados (pits and rind removed of course) and smash and smoosh until a smooth constancy. Add in a pinch of salt, mince the garlic and toss that in,  and add the juice of the lemon. Now dice up the garlic, onion, tomatoes and jalapenos and gentile fold it all in to the avocado mash.

Once the potatoes are cool, roughly chop the cilantro and  add  that and the potatoes into the guacamole and mix around until everthig is all coated. Top with some more cilantro.

Eat as a side, a meal, a snack, or dessert

a fork pierced nicely but a large wooden spoon works too.

Lasts for 3-4 days in the fridge.

What a week. Was it summer where you  are this week as well? I mean jeez, talk about one extreme to another. Oh well, at least the world has turned green, the winter stuff is completely out of sight and I found the box that contained all of my shorts and summery clothes (pants and long sleeves in 90 degrees is just gross)  And honestly, it’s been great. In between work, chores and just plan old being busy, we have manage to get a few bike rides and long walks in. Plus all the veggie starts are doing great, the flowers are coming up everywhere and life just has a little bit more of a relaxed feeling. So what if my allergies are turning my face into big red puff or that the past few night have been so hot that the act of sitting has caused me to break a sweat. I’ll take it.

Oh and I can’t forget…. 

Happy Mother’s Day ladies!!!!

Here I give you a few thing from the internet this week …

– I didn’t believe they were paintings at first. Hyper-realistic Cactus Paintings that Bristle with Detail by Kwang-Ho Lee

-I’ll take any one of these The 5 Fanciest French Press Coffeemakers We Could Find

-Love love the floors in This house.

-Spending a bit of time making summer camping plans here…Vermont State Parks. I can’t wait to get the tent out!

 -I think this should be happening everywhere. Recycled Drinking Water: Getting Past the Yuck Factor

– And there is this. ABC Brings Muppets Back To Prime Time As News Emerges About Fall Shows

And that, here are a few pictures from the week.

 My boys. I long socks and sneakers… these guys know cool. Took the super cutie cuties out for an ice cream cone.Our first bike ride picnic down on the waterfront. I love bike ride picnics!So many succulents. I didn’t actually buy any because I need to stop being a plant whore.I have made a batch of this stuff evey day this week. I can’t stop eating it, it’s like eating summer. So good

Have a wonderful day and to all that it applies to…

Happy Moms Day!

-C

It’s been a long, packed, but very fantastic week. Everyday has been full of work, chores, family, and trying to get in a least one good bike ride or walk in.  I made a list of a few important points to mention from the past week.

• Spring is real, not an imagined season in my head. (HOORAY!!!!). 
• Banana ice cream is everyones favorite snack
• Planting things from seed and watching them grow is magic
• Riding a bike with kinda flat tires really sucks
• The little people in my family are the best most fantastic humans
• Don’t tell a 2 year that ants will bite her or you will end up caring that child around everywhere because she is afraid to walk outside (Anyone know  good therapist for a 2 year old?)

Anyways, I am hoping to take it easy today, catch up on my coffee consumption, do a bit of gardening, reading, bike riding, all without pressure or expectations. Everyone should have a day for no expectations.

Some fun internet stuff from the week.

-I need an RV or camper. THE BRAVE // vintage rv renovation inspiration

-Who cares if not everyone is pleased, I would be if my lunch bags looked like this. These Parents Make Lovely Lunch Bag Art. Not Everyone Is Pleased

-So lovely. Urban Jewelry: New Lace Street Art by NeSpoon

-Alternative energy Woo Hoo!  Tesla’s Powerwall Home Battery Wants to Make Fossil Fuels Obsolete

-I am really excited to make this… I have a feeling that I will be incorporating it into many of my recipes. ChefSteps’ Genius Roasted Onion Cream

-Another house that I could get down with. 

And a few pictures….

The mister and the worlds biggest crayon, which is made of scraps of blue crayons from all over the world. I could totally use a big ass crayon like this.The coolest most badass 95 year old lady that I know (I know a few), Grammy Stem. And the little, getting a lift. (I could have used a lift too!)Brothers. The guy in the green is my Dad.Aftre dinner ice cream break.The sky has been on point all week longAnd made myself some veggie chips. The colors alone are delicious.

Have a great day!

-C.

HOORAY FOR SPRING!!!!!!!

Yesterday The mister and I went for a walk, a long walk. I was wearing a sweater, a light jacket and I  left the mittens and hat at home. There was sunshine, huge puddles and mud. Birds were chirping. It was amazing.

After our nice long walk, we got home and I needed to start dinner. It was a little later than I usually so I wanted fast and easy  I usually always have pesto in my fridge (I had to make some, but it only takes 5 minutes) because when it’s in there, I can whip up a big awesome meal in the time it takes to boil some pasta or quinoa or smear on toast or toss with potatoes. It really can be used on everything and can be made out of just about anything. Kale and walnuts are just one of so many fantastic combos. And frozen ravioli is always in the freezer too. I  used just plain cheese, but use whatever kind you like.

Together, pesto and ravioli, well that’s a quick, easy, and tasty meal, perfect for a spring evening,  And yea, there will be left over pesto from this recipe… just stick it in the fridge or freezer….you will be glad you have it.

       Pesto stuff. Kale, walnuts, parmesan cheese(nutritional yeast to keep it vegan), garlic, lemon, olive oil, and salt and pepper.

A few little pre steps before the blending.. Toast the walnuts. Just toss onto a dry skillet and stick on medium heat for about 5 minutes or until they start to become née and fragrant. Remove from skillet and add in a bit of water. Add in chopped or ripped kale and cover to let the kale tenderize, but only for about 2 minutes. (you want the kale to still be crispy and fresh tasting)  Drain water and add kale, garlic, toasted walnuts, cheese  and the juice of the lemon into a food processor. Turn on and slowly add in olive oil until you get to a nice paste, adding more oil to get to your desired consistency. Oh and don’t forget to salt and pepper to taste!

 Straight up frozen ravioli goes onto an oiled baking sheet.(make sure that non are overlapping) Place into an oven at 400 degrees for about 15-18 minutes, flipping after 10. If you want to add mushroom and a few more walnuts, just toss them onto the ravioli when you are flipping over the ravioli. 

When the ravioli is nice and brown and crispy, remove from oven and dump the ravioli and the mushrooms into a bowl. Add a big old scoop of the freshly made pesto and toss around. 

Look at this… fresh, crunchy, light and happy. Kinda like a spring day.

I am the best lady, making the mister a pretty yummy dinner. 

Have a great Tuesday!

-C

Kale Pesto and Baked Ravioli

• 4-5 cups chopped Kale
• 1/2 cup Parmesan Cheese ( Nutritional Yeast  to make it vegan)
• 1/2 cup Walnuts
• 1/4-1/2 cup Olive Oil
• 4-5 Cloves Garlic
• 1 Lemon
• Salt and Pepper
• 1 bag of frozen ravioli(use vegan or gluten-free if you want)
• 3-4 mushrooms

Note..There will be plenty of left over pesto… Just fridge or freeze it

Place walnuts in a skillet and toast on medium heat for about 3-5 minutes or until the nuts become fragrant. In the same skillet, add enough water  to cover bottom and add in all the kale. Place a lid on it and let kale wilt on medium heat for about a minutes or 2, Take off heat. Add walnuts. garlic, cheese, salt and pepper, and juice of lemon to a food processor. Blend. Now add in the kale and blend, slowly adding olive oil until a thick paste forms. You can add as much oil as you want to make it as thick or thin as you like.

Preheat oven to 400

Place frozen ravioli on an oiled baking sheet, making sure none are overlapping. Place into oven for about 15-18 minutes, removing after 8 minutes to flip. When you take the ravioli out to flip, slice up the mushrooms and grab a few more walnuts and toss onto baking sheet with the ravioli.  When the ravioli’s are nicely browned and toasty, remove (mushrooms and walnuts too) and place into bowl. Add a big scoop of pesto and toss to mix.

Serve and eat.. fork is optional.

Note..Add a thin layer to the top of any left over pesto to keep it fresh and from turning black 

What are your weekend plans?

Me well, I need to can, pickle and eat as much zucchini as I can. And it’s not just zucchini anymore… we are getting into cucumbers too…AAAHHH  I know I have said this a few times in the past weeks, but man, I have so manning freaking zucchinis.. and the more I eat, the more I end up with… It’s getting pretty crazy here!

So anyway, yesterday my dad came back to VT, WOO HOO! and I was his first stop on his rotating dinner schedule. (cause I am his favorite child. I think..maybe) I made zucchini noodles for dinner (I have made them every night for the past week) and I wanted to make him dessert,  I have all sorts of pretty fruit that I wanted to make and prepare,  but I also had little time and honestly, little desire to move all that much (it was so f ing hot!)  I already had out the shredder and a bowl, and the zucchini was just sitting there, in the basket  taunting me with it’s gigantic green whaleness.  So I figured I’d just make a zucchini cake, or better yet, cause my dad really likes chocolate, a chocolate zucchini cake. 

This cake is tender and moist, almost like a cakey brownie, so it does not require any frosting  which is nice when your dead tired and it’s so hot that any frosting would probably just melt off anyway. (although you could totally frost it up) It makes a great dessert, but I would not hesitate to serve this for breakfast either because,  1. It has a lot of zucchini in it which automatically justifies eating it whenever,  2.  also made with whole wheat, and 3. it’s totally ok to eat chocolate cake for breakfast. I mean people eat donuts for breakfast and that shit is usually fried. 

Yeah, this is for sure a dessert/breakfast cake.

The stuff for cake…. Regular all purpose flour, white whole wheat flour, and cocoa powder. Some sugar, salt, baking soda and oil. A little vanilla extact and a splash of coffee. And of course, shredded zucchinn

Dump the sugar, salt and baking soda into flour, whisk together, then mix in the oil, vanilla and the coffee. Now add in the shredded zucchini, but right before adding it in,  give it a squeeze to remove a little bit of the liquid. 

Mix until combined.

And pour batter into a well oiled pan

Feeling fancy? I was so I peeled the green skin from a zucchini and make a little starburst on top

And into the oven to bake…

And it comes out looking so fancy.  Let cake cool for a few minutes and carefully flip from pan.

Note. It might not be the best idea to test your cake with a blunt chop stick.. I did and it made the middle sink in a little. No big deal, but next time I will use a fork.

Cooled and removed from pan. Now all you need to do now is eat cake.. I think that’s something you can handle.

Happy Friday!!!! 

-C

• 1 cup white whole wheat (can use regular whole wheat or all all purpose)
• 1 cup all purpose flour
• 1 cup sugar
• 1/2 cup cocoa powder
• 2 teaspoons vanilla extract
• 1/2 cup oil (veggie, canola, sufflower)
• 1 teaspoons baking soda
• 1 teaspoon salt
•  2 cups of shredded zucchini 
• 2 tablespoons of coffee

Preheat oven to 350

In a large bowl, whisk together the flours, salt, baking soda, cocoa powder, salt and sugar. Then add in the oil, vanilla and coffee. Add in the zucchini, but right before, give it a squeeze to remove some of the liquid. (don’t got crazy, just get a little liquid out). Mix until incorporated. 

Oil a 9 inch cake pan and pour in the batter. If you want, use  zucchini skin to make a pretty design on top (completely optional), and place into preheated oven.

Bake for about 45-50 minutes, or until a tester stabbed in the middle comes out clean. 

Remove from oven and let cool in pan for at least 5 minutes the gently invert pan to remove cake and place on a rack to cool.

Serve as soon as you want..

Place in mouth, chew, and swallow…..Smile!!!

Happy St Patricks Day!!!! As a kid, St Patricks day always meant green milk, green eggs, and those nasty gold foil covered chocolate coins. (you know, from the pot of gold) Not to mention all the leprechaun hunting and  pinching.  In my family, if you were unlucky enough to forget to wear green, you ended up as a walking target. It all started out nice an innocent, a pinch here or there, but by the end of the day, someone would end up pinching a little to hard or maybe just one too many times and the game would go from pinches to punches.   

Ahh, memories. 

Now as an adult (kinda adult) St Patricks is celebrated a little differently. The little ones in the family still get their green milk (which they are told is leprechaun pee) and those nasty gold coins, but I think the pinching has stopped.( a great tradition lost)  I myself don’t have any littles at home so no little leprechaun games or gross dyed food for me.  Nope, in my house we celebrate with a few beers and a more traditional irish dish, Colcannon. Mashed up potatoes with cabbage and kale… I mean, can it get much better? It can when you use red potatoes and red cabbage. Not only is it so tasty tasty, but it is so pretty pretty. No need for green milk or nasty candy. 

But I still make sure to wear green and you might find me doling out a pinch or two. 

  The stuff…. Super pretty red potatoes, red cabbage, shallots, kale, salt and pepper, and olive oil.

Note. If you do not have or want to use red potatoes, russet or white will work, it just won’t be as pretty. 

   Dice up the pretty potatoes and stick them into a pot and fill up with water and add in a good tablespoon of salt.  Stick on high heat and bring to a boil, then turn the heat down to medium  and cook those taters until super fork tender. (bring them to the edge of falling apart)

While the potatoes are boiling, chop up the cabbage, shallots, and the kale and stick into a big skillet with a good drizzle of olive oil. Sauté on medium heat until soft and tender.

Once the potatoes are super tender, drain the water and dump them into the pan with the sautéed veggies. With a potato masher or a fork, mash up the potatoes and mix in the veggies, adding a drizzle or more of olive oil as you go. (Start with a drizzle and work your way up until it tastes good to you) Salt and pepper to  taste. 

The most pretty pan of smashed up potatoes that I have ever seen. Eat as a side dish or even a light main dish. Fork is a good utensil to use, but I found that my fingers worked just as well.

Have a great happy day full of green, potatoes, and pinches. Maybe even a leprechaun or two!

-C

Red Potato Colcannon

• 5-10 Red potatoes Red Potatoes depending on the size (about 3 1/2 – 4 chops chopped)
• 1 Cup Chopped Red or Green Cabbage
• 1 Cup Chopped Kale
• 1-2 Shallots
• Olive Oil
• Salt and Pepper

Rinse and dice potatoes and place into big pot. Cover potatoes with water and add about a tablespoon of salt. Place on high high heat and bring to a boil. Turn heat to medium low and let potatoes cook until super fork tender. While potatoes are boiling, chop up cabbage, shallots and kale and sauté in a large cast iron skillet (or any skillet) with a good drizzle of olive oil.  Once the potatoes are done, drain water and add potatoes to the skillet with the sautéed veggies. With a potato masher or fork, mash the potatoes and mix with the veggies, adding a drizzle or two (depending on your taste) of olive oil as you go. Salt and pepper to taste.

Serve from skillet or dump into a fancy dish with a big spoon.

Eat as a main dish or as a side….Good hot, warm and cold.