Zen Pumpkin Oatmeal Muffins

Although the weather feels more like Summer I am still noticing touches of Fall here and there, such as the abundance of pumpkin flavoured goods on display wherever I go. I love baking and cooking with pumpkin. Sunday I made up a batch of Pumpkin Oatmeal Muffins to use up the pumpkin I had left over from making Pumpkin (Quick) Bread. They are Zen muffins only because I enjoyed mine at my desk in my office with some Zen tea at work. 

Whole Wheat Pumpkin (Quick) Bread

This weekend was such a relief. A welcome respite from the reality of the last couple of weeks. (It's been very real around here of late) September has been a strange month so it was wonderful to spend a Sunday in the kitchen again. It felt familiar and I've been craving something familiar. So after David and I ran in the Terry Fox Run (10K) this morning I went crazy in the kitchen - pumpkin bread, banana maple oatmeal cookies and pork roasted slowly with apples. It was very Fall-ish here today.

Penne with Broccoli Rabe and Ricotta

The title of this post is not entirely accurate. I thought I bought broccoli rabe for this recipe but turns out I bought broccolini. Apparently broccolini is a cross between regular ol' North American broccoli and Chinese broccoli. Or so says this Wikipedia entry on the subject. Who knew? So for the official record, I made Penne with Broccolini and Ricotta. Not Broccoli Rabe.

Welcome September Salad

On Sunday we were invited to a last-weekend-of-Summer BBQ. The weather wasn't perfect but the menu and company more than made up for a bit of rain. Homemade burgers, fresh veggies and dip and potato chips - all hallmarks of a great backyard BBQ. I contributed Rainbow Salad and I was very pleased with how it turned out. Let's take a closer look!

Icing on the cake...

The last few weeks have been something of a rush as we've scrambled to fit in birthdays, vacation and the dreaded back-to-school shop. (Is that just a boy thing? Because I used to love back to school shopping. My two fellas hate it with the passion of a thousand blazing suns.) Bottom line, I'm a bit behind in terms of keeping this food journal up to date. First order of business - birthday cake. I can't believe I have a nine year old, but it's true. Daniel requested a chocolate cake with chocolate icing for his cake this year and I was happy to oblige.

Road Trip

We're back from a fairly lengthy road trip. Over 4,000 km in the car. With two kids. Somehow, when your car is pointed in the direction of the sunny south, the trials and tribulations of car travel disappear. So how was it?

It hailed in Ohio. You can't tell from this picture but it did. Hard.

We found more Cars for our collection. Thank you Target!

I read five books. This was one of them.

We ate at Chick-Fil-A. Yum.

Java Chip Frappuccino Ice Cream? Double yum.

Polynesian Resort. Sand, sun, surf. Perfection.

Tomorrowland Speedway.

Adventureland, The Jungle Cruise

Fantasyland, Small World

A whole lotta Beakers....

Spicy Shrimp Sushi

And when we were done we got in the car, grabbed some Starbucks and pointed ourselves North.

Break-up Zucchini Tomato Tart

One of the ways I have been trying to challenge myself in the kitchen is to be more creative with cooking vegetables. At this time of year, when zucchini becomes abundant (i.e. is everywhere at market), I typically stir-fry or grill it into submission. It's only ever okay. So I decided to try something completely different and take zucchini to the next level by making Zucchini Tomato Tart. (Which, by the time you add in eggs and cheese and pastry, likely diminishes the nutritional value of the zucchini. Let's overlook that, shall we?)

I'm glad I made this tart because I it has helped me confirm something I've been wondering about for a long time. I don't like zucchini. Zucchini bread, sure (particularly with chocolate) but despite making this lovely tart I still haven't cracked the zucchini code, so to speak. I don't fault the recipe. Besides zucchini this tart features tomato, egg and smoked Gouda cheese. All things that I like. The pastry is frozen puff pastry thawed, rolled thin, gently pressed into a tart pan. (Another reason I'm glad I made this tart - I have never used my tart pan, and I had an excuse to buy puff pastry. Still have half a pack in my freezer.) David actually quite liked this tart which was a surprise to both of us. I didn't even bother offering it to the boys since I could think of no way to 'sell' it. Sell as in 'It's like spaghetti, chicken, scrambled eggs...try it, you'll like it'.

I ate a wedge of this tart the next day for lunch and I liked it a bit better leftover. But still. I think I'm ready to admit I just don't like zucchini and stop buying it. Hence the title of this post. Sorry zucchini. I'm breaking up with you. It's not you, it's me. Really. I'll admit that for years, I never really made an effort to serve you at your best, but this time, this time I really tried and well...you know. See above. Don't worry. We'll still see each other sometimes, when I make zucchini bread or muffins for the kids. And I still like you in Lasagna. But I think it's best we keep this relationship casual. No hard feelings, okay?