the boys had to help me get the meal out yesterday… life was busy and I was not home during the crucial hours of 3:30 – 5:30 pm…  but I had laid out the ingredients and had instructed both boys on what their role would be in this process…

a few concerns I had…  Ethan got his phone out an recorded me word-for-word like a reporter… unbeknownst to me… and I rambled… and paused…  pretty sure he is just going to use that audio for something to embarrass me with at a later point…

Brandon, my 14 year old, grabbed two Cutco knives and started singing ‘everybody was Kung Fu fighting’…  (might I add that I believe there should be more parenting books written to guide one through the murky waters of adolescent boys?)

Ethan, upon seeing that chicken was on the menu, countered with his own little jingle that only had one word ‘salmonella… salm, salm-onella’ (more of a rap really)

seeing that they had dinner prep firmly under control, I headed out to pick up my daughter and couldn’t wait to get home to see the progress they had made…

I had made this Naan bread earlier and it was ready to go…  this might have been a bit complicated for the boys, even though they did keep reminding me that they are learning all this ‘cooking stuff’ at school…

homemade greek yogurt Naan bread

– 2 tbsp sugar

– 1/2 cup warm water

– 1 1/2 tsp active dry yeast

– 4 cups all purpose flour

– 4 cups whole wheat pastry flour

– 1 tsp kosher salt

– 3 tsp baking powder

– 2 tsp baking soda

– 1 1/2 cups warm whole milk

– 2 cups greek yogurt, room temperature

– melted butter, for brushing

– fresh cilantro, chopped and for garnishing

– sea salt flakes for seasoning

Directions:

– dissolve sugar in the water and add the yeast in a large measuring bowl

– let sit for 10 minuts

– in a mixing bowl, add flour, salt, baking soda and baking powder

– add the warm milk and yogurt to the yeast mixture and mix on low speed with paddle attachment

– add the dry ingredients and mix with paddle attachment on medium speed until combined

– turn out onto counter and form into a ball

– place in a greased bowl and cover with tea towel for 1 hour to rise

– when ready, divide into two and then divide those two sections each into 8

– roll each of these into balls and keep covered with a warm, damp tea towel

– roll the ball into an oval shape about 6 inches long and 1/4 inch thick

– brush the dough with butter and place in a frying pan on med/high heat and cover with a lid for 1 minute or until you see bubbles begin to form

– flip and cook for 1-2 minutes more until looks toasted

– brush with a bit more butter and sprinkle with sea salt flakes and cilantro to serve

– place in a 9×13 tea towel lined dish and cover with a tea towel until you have completed cooking all of them

steph curried chicken and vegetable pan roast

Ingredients:

  • 2 lbs butternut squash, cut into 1 inch cubes
  • 1 1/2 lbs Brussels sprouts, halved
  • 2 large red onions, cut into thin wedges
  • 1/2 cup canola oil
  • salt and pepper
  • 1 cup plain greek yogurt
  • 2 tbsp minced fresh ginger
  • 4 large garlic cloves, minced
  • 1 tbsp mild curry powder
  • 4 lbs skinless, boneless chicken thighs

Directions:

  • preheat oven to 450
  • in a large bowl, toss brussels sprouts, onion and squash
  • turn out onto a parchment lined baking sheet (or two baking sheets if necessary) and season with salt and pepper
  • combine yogurt, ginger, garlic and curry powder
  • add chicken and coat
  • in a 9×13 pan, pour chicken into
  • place chicken in oven and roast for 20-25 minutes or until cooked through
  • place vegetable in oven and roast for 15 minutes or until soft
  • serve over white rice and with a slice of Naan bread

all that hard work at school paid off with these finally chopped vegetables!  maybe there is still hope for this 14 year old after all…

the kids also believe that any dish containing curry is simply my ode to Steph Curry… I overheard Ethan talking to Sienna as we were packing up the suppers and she said, ‘ya, it’s Steph Curry chicken night I think’…

now to the sheet cake that the farmer claimed was his favourite dessert through all of seeding thus far…  in the defence of other desserts made, he is sleep deprived and if you asked him to name a single other dessert he has had, I believe he would not be able to…

chocolate coconut macaroon sheet cake

Ingredients:

Cake:

  • unsalted butter, room temperature, for pan
  • 3/4 cup unsweetened cocoa powder, plus more for pan
  • 1 1/2 cup all purpose flour
  • 1 1/2 cups sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 2 large eggs, room temperature
  • 3/4 cup buttermilk
  • 3/4 cup warm, strong coffee
  • 3 tbsp canola oil
  • 1 tsp vanilla

Macaroon Topping:

  • 3/4 cup unsalted butter
  • 2 cups icing sugar
  • 6 tbsp cocoa powder
  • 3 cups unsweetened shredded coconut
  • 2/3 cup warm, strong coffee
  • 1 tsp vanillla
  • whipping cream
  • strawberries

Directions:

  • preheat oven to 350
  • butter a 9×13 pan, line 2 sides and bottom with parchment paper, butter again and dust with cocoa powder
  • whisk in a large bowl, cocoa powder, flour, sugar, baking soda, baking powder and salt
  • in a mixer, add eggs and buttermilk and mix on medium speed till combined
  • add buttermilk, coffee and vanilla
  • add dry ingredients and combine until well incorporated
  • pour into the baking dish
  • bake for 35 minutes or until wooden toothpick comes out clean
  • set pan on a wire rack to cool
  • in a saucepan, add butter and melt
  • mix together the icing sugar, cocoa powder and coconut
  • add to the melted butter and add vanilla
  • stir until well combined and take off heat
  • when cake has slightly cooled, pour the coconut mixture over it and smooth out evenly
  • when it comes time to cut the cake, lift out gently with the parchment paper and transfer to a cutting board
  • cut 12 for large pieces or 16 for regular pieces
  • serve with whipped cream and strawberries if you so choose