grilled balsamic asparagus

We’ve been eating our weight in fresh asparagus for the past week thanks to neighbours who are harvesting more than they can eat themselves. This is our favourite way to prepare it (even the small squeaky kid admits that this is tasty - and nobody can argue that asparagus is exciting to kids).

This, a baked potato, steak and a big glass of wine just might help you get through the weekend when your husband thinks it’s a good idea to allow the children to invite 3 friends over for a sleepover. And then they spend 24 hours giggling, screaming and breaking the odd window.

• 1-2 lb fresh asparagus
• balsamic vinegar
• olive oil
• kosher salt
• fresh ground black pepper, to taste

Rinse and snap off the tough ends of the asparagus.

Place asparagus spears on a platter or cookie sheet, drizzle with balsamic vinegar and olive oil (a couple of tbsp of each or more, depending on the amount of asparagus). Sprinkle with salt and pepper and roll the asparagus around in it until well coated.

Heat grill to high heat and grill for a few minutes on each side or until asparagus is done.

Linked to Frugally Sustainable, Wildcrafting Wednesday

hearty baked rigatoni – or what to make when inspiration deserts you

I don’t post very many main dish recipes, mostly because it’s difficult to take good photos after dark and my family thinks I am weird when I try to take photos of my food. However, this space is also someplace that I have started to record my most used recipes, so in order to have it someplace accessible to myself I am adding this one dinner dish. The photo isn’t great, but then I am not really a food blogger.

I am a reluctant cook – by the time we are all home from school and work I am mostly used up, so I have a few easy fall-backs that I rely on when I am empty of creative ideas for dinner.  Everyone in our house enjoys this dinner and I like it because nobody whines when I make it (in fact they always have seconds).

This recipe is easily adaptable – I often throw in leftover cooked chicken, bacon pieces or chopped spinach. I also use the tomato sauce that I made in the summer and add in a few frozen tomatoes – I just run the frozen whole tomatoes under running water for a few moments and the skins slide off, then I let them thaw, chop them up and throw them in with the rest of the ingredients. The one constant in this recipe is the basil – I picked the last of my basil at the end of the summer and stored it in the freezer mainly to add to this dish. It’s just not as good without basil.

I’m not sure this has ever been made the same way twice, but the following is the basic recipe that I use as a starting point:

Easy Baked Rigatoni

• 1 lb rigatoni (450 gms), cooked and drained
• 2 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 cup ricotta cheese
• 3 cups tomato sauce (or 1 jar of sauce)
• 1 can chopped tomatoes, drained (or a few fresh or frozen tomatoes, chopped)
• basil, chopped (to taste)
• (optional) chopped spinach, leftover cooked chicken or cooked and chopped bacon

Preheat oven to 350F. Toss the hot pasta with the ricotta, parmesan, basil, half of the mozzarella,  the chopped tomatoes and half of the sauce. Pour the remaining sauce on top and cover with the rest of the mozzarella.

Bake for 30 minutes or until heated through and cheese has melted and browned.

If I start this the moment I get home, I can usually have it ready by the time the dad gets home from work. Most of the assembly can be done in minutes – and I can spend the 30 minutes that it’s baking getting my kids to do their chores. Or trying.

it’s a good day for hibernating.. and making bacon & cheddar muffins

That amount of snow right after Groundhog Day just seems excessive, doesn’t it? It’s definitely a good day to be a cat. Right in front of the fire is prime real estate today.

The tall kid is at her Aunt and Uncle’s place and the dad has gone off to a Super Bowl party in Toronto. That just leaves me, the animals and the small squeaky kid. I made us some bacon and cheddar muffins for a lunch treat – they were a bit of an experiment and turned out quite well. They taste good while still warm and I’m counting on the kids liking them cold in their lunchpails tomorrow.

These are easy and quick to make if you keep some chopped and cooked bacon ready in the freezer. We always have some available – it makes assembling pastas, salads and muffins like these a cinch, rather than a long and splattery process.

Bacon and Cheddar Muffins

• 3 cups all-purpose flour
• 1 cup shredded old cheddar cheese
• 1/2 cup chopped cooked bacon (~6 strips)
• 4 tsp baking powder
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1 tbsp dried chives (or use 2 tbsp fresh chopped chives)
• 1 tsp salt
• 1 cup milk
• 2 tbsp maple syrup
• 1/2 cup vegetable oil
• 1/2 cup sour cream
• 2 eggs

To brush on top of finished muffins:

• 2 tbsp butter, melted
• 1 tsp maple syrup

Whisk together the dry ingredients; stir in bacon and cheddar.

In a separate bowl, whisk together milk, oil, maple syrup, sour cream and eggs; pour over dry ingredients. Stir together just until moistened.

Spoon into well-greased muffin cups. Bake in centre of 375°F (190°C) oven for 20 to 25 minutes or until tops are firm to the touch and muffins are golden. Brush tops of muffins with the melted butter and maple syrup mixture.

Allow to cool for a few minutes, remove from muffin tin and serve warm. They will store well in fridge or freezer, just reheat to serve.

Makes 12 large muffins.

Linked to Wildcrafting Wednesday