ZUCCHINI CHICKPEA TOMATO CURRY

This recipe has the usual players: sweet potatoes, ginger, curry, cumin, agave nectar, along with cloves, turmeric, coriander, and green beans.  I served it over super-fast to prepare whole wheat couscous.  My kids love couscous.

CINNAMON SWEET TORTILLA STRIPS

My girls inhale Cinnamon Sweet Tortilla Strips at a darn near scary rate.  Oil on both sides, cinnamon & sugar dip, cut into strips, and bake.  On parchment paper of course.  It is like cinnamon toast but way better.

STRAWBERRY BASIL EUPHORIA

 I challenge anyone to come up with a better use of freshly picked strawberries, farmers market basil, and cheap sweet tea vodka.  This seasonal refreshment can be prepared approximately as follows:

Add to blender bowl:
6-8 strawberries

4-6 basil leaves

squeeze of lemon

2 oz vodka (I used sweet tea flavor)
squirt of agave nectar, to taste (any sweetening agent will do)
5 ice-cubes

Blend for 10 seconds on chop-ice mode, then at regular speed until nearly smooth.  Pour into festive glass, sit by an open window, and experience euphoria.

PEANUT SESAME HUMMUS

Oh this was goooood.  In addition to chickpeas, this hummus had peanut butter, ginger, lime, sesame oil (in the hummus and pooled in center).  Was really quite super.

"TICKLED PINK" VANILLA SPRINKLE COOKIES

Lacking beet powder, I tried to tint the batter by using beet-pink dyed sugar crystals.  Did not quite work.  I also sprinkled those crystals on top but they became invisible upon baking.  They tasted good.

BALSAMIC MAPLE SAUCE

This sweet and savory concoction is made on the stove and is one of those sauces that adds pizazz and awesomeness to most any ho-hum dish.  It was suggested for drizzle on the Quinoa Chickpea Confetti Casserole, and it made a really good meal more superlative.  Find your basil pasta a little dry?  Drizzle on a little BMS.  Got a case of sweet potato stew blahs?  BMS.  New brand of veggie nuggets a bit on the bland side?  BMS dunk.

QUINOA CHICKPEA CONFETTI CASSEROLE

Way better than I was expecting, and certainly interesting.  Quinoa (keen-wah) is the "it" grain these days, and no wonder; it makes these dainty little sprouts while it cooks, and has a fluffy yet springy pleasant texture.  Cooler yet, I did not have to cook the quinoa before compiling casserole; just threw it and fennel slices and red pepper pieces ('confetti') and a bunch of other good stuff into the dish and baked, stirring occasionally.  It was a weird casserole like that.  Tasted fantabulous, kids loved it, especially with the suggested Balsamic Maple Sauce.  Sadly, my sister and my niece started the drive back north just after I popped this dish in the oven, just missed it.