On Sunday morning Christopher made breakfast, and we spent the rest of the day relaxing, watching movies, etc.. For dinner we whipped up a roasted carrot, turmeric soup.
It was so flavourful, a touch spicy, and loaded with veggies. You can find the recipe here.
Last night's dinner was a warm salad. We're so into these lately; it's just regular salad, but the veggies are roasted first. I sauteed some kale in garlic and a touch of cooking wine first, and sprinkled that with a bit of salt. Then I covered that with roasted veggies (olive oil, salt & pepper), and some pan-fried chicken. We poured salad dressing over everything, and it totally hit the spot.
Roasted veggies make me really, really happy.
I made a pan of puffed wheat cake last night too. If you find that your puffed wheat cake often turns out hard, it's likely your white sugar to brown sugar ratio that is off a bit. Some people like chewier puffed wheat cake, others like sticky, softer puffed wheat cake ... for the latter, try this:
Perfectly Soft Puffed Wheat Cake
1 cup brown sugar (I use golden brown, not the dark brown stuff)
1/4 cup white sugar
1 cup corn syrup
1/2 cup margarine
5 T cocoa
1 tsp vanilla
9 cups puffed wheat
Heat the first 5 ingredients in a pot over medium, stirring regularly. Bring to a light boil for about 30 seconds, stirring the whole time once it's at this point. Remove from heat, add vanilla, stir that in. Pour over the puffed wheat. Stir together, then use parchment paper or wax paper to press it firmly into a sprayed/lined 9x13 pan. Let cool. Cut into squares.
It stays soft even after cut into squares, as long as you keep it in a sealed container/bag. If you have never heard of this dessert, you have to try it. I think all kids in Saskatchewan had this at home growing up. It's a similar idea to rice crispy squares/cake, but with puffed wheat, and it's chocolatey!
How's your week going so far?
