It’s been busy times around here – my class at Ryerson started last night and work is crazy. So while I’ve been cooking, I haven’t been pausing to take pictures.
I’ve made a couple of batches of these fantastic cornbread muffins from Smitten Kitchen. The first time around, I made them exactly. The second, I used an egg white instead of an egg yolk (I had it left over, after all) and added a cup or so of frozen cranberries. Delish!
And today, while using up what was left in the fridge (squash and kale), I made an awesome stuffed squash recipe partly inspired by this one and partly made up. I cut the squash in half and roasted until soft, and filled with a mixture of cooked quinoa, stir-fried black kale and onion, pine nuts and tons of grated Grana Padano. Threw it back in the oven until the top browned a bit and voilà! An easy way to impress guests.
Although to be honest, my guest was more impressed by this take on Rice Crispie squares. What can I say, they’re pretty good. Different enough from the original that they taste better, but only so much that people think you must have a “special touch.” Well, either that or access to a great food blog.