Cook in oven on broil, on the grill or even over a campfire – just prepare ahead and put the marinade and fish in a ziplock into your cooler. Serve with “square bread”.
Adapted from a recipe on Thriving Home – http://thrivinghomeblog.com/2012/06/honey-garlic-chicken-kabob-marinade/
1/4 cup extra virgin olive oil
1/3 cup soy sauce
1/3 cup honey
fresh ground black pepper to taste
2 cloves garlic minced
To assemble on kabobs:
chicken breast cut in chunks.
vegetables cut in chunks: mushrooms, peppers, corncob sections, new potatoes (parboiled), carrots, broccoli etc.
Whisk all the ingredients together. Place chicken in a ziplock back and pour in the marinade. Refrigerate at least two hours.
Pre-heat grill to medium heat (around 350-400 degrees).
Pour marinade off the chicken and reserve. Arrange chicken and veggie on skewers. The original recipe suggests putting all the chicken on the same skewer, all the onions and peppers on one, etc. That way you can cook them as needed without over cooking. Brush the veggies with the reserved marinade and then grill for around 10-15 minutes.
This is a staple in our household, I make about a batch a week. I like it with plain yogurt and a little maple syrup for sweetener.
4 c oatmeal
1/2 c each of any assortment of the following, as you have or like: wheat germ, cream of rye, rolled rye or other rolled grain, sunflower seeds, pumpkin seeds, walnuts, almonds, pecans, cashews
handful of the following, as you like: coconut, pecan meal, flax seed or meal
mix together and add:
1/2 c canola oil
1/2 c maple syrup
Spread on a cookie sheet and bake in a 350 degree oven on the top shelf for 15 minutes. Stir and place on the lower shelf for 5 minutes. Turn oven off but leave granola in to cool off slowly.
When completely cool store in a covered jar or other airtight container.
Our standard pancakes, WAY better than packaged mixes or even white flour pancakes from scratch. This is a double recipe, which will make 6 batches. I package individual batches in ziplocks to freeze, writing the ingredients to add to the mix right on the bag (recipe follows – it’s just milk, eggs, oil and lemon juice). We always bring some on camping trips!
2 c rye flour
1 c wheat germ
2 c whole wheat flour
3 c unbleached white flour
1 c cornmeal
2/3 c sugar
4 T baking powder
2 t baking soda
2 t salt
Combine all ingredients and blending together thoroughly. Divide between 6 ziplock bags or other containers, and freeze the ones you’re not using right away. Each batch is just under 2 cups.
To make pancakes
1 ¼ c milk or soymilk
2 T canola oil
1 batch pancake mix (just under 2 cups)
Whisk together milk, eggs and oil until blended, then whisk in the pancake mix until just moist. It’s OK if the batter is a little lumpy. Cook in a cast iron skillet over medium-low heat. Butter the pan before each pancake.
Recipe adapted from Vegetarian Times (page 452)
Official Fahy family hot chocolate approved by Connor, William and Annabel the winter of 2005. Thickest, best hot chocolate, recipe from Segovia.
1/2 cup unsweetened powdered cocoa
1/2 c sugar
2 T plus 1 t cornstarch
1/2 c water
4 cups milk
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Rub the cocoa and sugar together in a saucepan. Dissolve the cornstarch in the water and then add it to the cocoa and sugar in the saucepan. Stir until you have a smooth paste.
Begin heating the mixture, stirring with a whisk and gradually pour in the milk. Stir continuously as you bring it to a simmer. Simmer 10 minutes, stirring often until the hot chocolate is thick, glossy and completely smooth. Serve hot, preferably with marshmallows and cinnamon sticks or candy canes.
Adapted from Vegetarian Epicure, page 352
Serve with whole wheat tortillas, or even better homemade chapatis and Indian spiced rice. Kids like mango chutney with this.
2 cans chick peas
1 T olive oil
1 onion sliced in half, and then into thin crescents
1/4 – 1/2 t cayenne pepper (depending on how much heat you like)
1/8 c butter
Cut up the onions, measure out the cayenne and the butter and have them all ready. Open both cans of chickpeas and separate the liquid into a large measuring cup, and set aside.
Heat up the olive oil in a large skillet over high heat, add the onions and saute, stirring frequently, until some of the slices are quite brown. Immediately add the cayenne and the butter and stir until the butter is melted. Add the chickpeas and about a half cup of the chickpea liquid, turn the heat down to low/medium and simmer, stirring occasionally, for an hour. Add more chick-pea liquid as needed. Cook until the chickpeas are slightly mushy and the mixture has a stew-like consistency with a little gravy around the chickpeas.
Adapted from Cabbagetown Cafe Cookbook page 168