Happy Friday

Have a fun, first weekend of summer! 

janis

Hello Long Weekend

...and if you're in Canada, have a fun, and safe, Victoria Day long weekend! Have any special plans?

janis

TGIF

This image is from another lovely shoot this week with Gallant & Jones. Wait until you see their new products. Let's just say, I can't wait for picnic and camping season.

What are you up to this weekend? Hope it's a fun one.

janis

Baked

It's been so hot the last few days, so it seems strange to post this particular recipe. I made some chili and creamy cornbread for our camping trip last week. Froze both, so they kept everything else cool as well. Tastes even better when eaten outdoors!

Vegetarian Chili - serves about 10

1 small red onion, finely chopped
2 cloves garlic, minced
1 tablespoon virgin olive oil
1 jalapeno pepper, finely chopped
1 large yam, chopped in 1/2 inch cubes
1 large carrot, peeled and chopped
2 red peppers, chopped
1 zucchini, chopped
1 cup cooked quinoa (follow package instructions)
2 cups black beans, cooked (fresh or canned)
1 cup red kidney beans, cooked (fresh or canned)
1 796ml/28oz can diced tomatoes
1 1/2 cups tomato sauce
2 tablespoons chili powder
1 tablespoon ground cumin
salt and pepper to taste

In a large pot, heat oil over high heat. Add the onion and cook until just tender. Stir in the garlic, jalapeno pepper, yam, carrot, red pepper and zucchini. Cook for about 10 minutes. Add the beans, tomatoes, tomato sauce, cooked quinoa, chili powder, and cumin. Salt and pepper to taste. Simmer on low, for about 30 minutes. Serve with creamy cornbread.

Creamy Cornbread - makes one 8x8 pan or 24 mini muffins (I ended up doing both)

1 cup cornmeal
1 cup all purpose flour
2 teaspoons baking powder
pinch of salt
1 egg, lightly beaten
1 cup sour cream
1 284ml/10oz can of creamed corn (old school!)
2 tablespoons olive oil
1 tablespoon chili flakes (I made a batch without, so kids would eat)

Preheat oven to 400f. Grease and line a square pan or muffin tin with parchment paper or paper cups.
In a large bowl, mix together the cornmeal, flour, baking powder, salt, and chili flakes. Combine well, then add sour cream, egg, creamed corn and oil and stir until just blended. Pour into an 8x8 pan or spoon into mini muffin tin. Bake for about 20-25 minutes until just a little golden in colour or a skewer, inserted in centre, comes out clean.

Pretending It's Summer

Happy Friday! Did you have a good week? Plans for the weekend?

Thought I'd play a game and pretend that it's warm and sunshiny.  The rain has been pretty relentless (I still love you Vancouver).  Here are summers past in Melbourne, Hawaii, Naramata BC and, yes, even Vancouver....

Hello, Long Weekend

Back next week!

janis