I’m in the middle of filling orders for bake sale as well as cooking enough food to feed 20 hungry skaters tomorrow. So, here are just a few pictures of the dishes that I’ve been making….
I’ll be making slow cooker pulled pork once we arrive at the F1 race track, our home for 24 hours between Sunday 2pm and Monday 2pm. Pork shoulder pieces are marinating in dry rub and sealed in bags so I can simply empty my homemade pulled pork kit into the slow cooker. There is also a jar of homemade barbecue sauce. I sure hope this will turn out great!
The recurring theme here is supersize. I typically cook for one so scaling up to 20 is a huge stretch for me. It doesn’t get old how much I need to make for, well, everything! Here is a look at some of the things I’ve prepared:
Hummus. 12 cups of it. The can of pop is there for scale.
My favourite super duper crunchy granola. 4 batches, 40 cups in total.
Butternut squash and cannellini salad in Almond Butter Pomegranate Molasses Dressing. 10 cups in total.
Soba (buckwheat) noodle salad dressed in a black sesame shoyu vinaigrette with pan-fried tofu and green onion. 20 cups in total!
There are also 10 chicken breasts and 16 chicken thighs I poached and now sitting in ziplock bags ready to join in any of the vegan dishes I prepared.
Speaking of those chicken that I poached, I couldn’t bear to waste the poaching liquid. So I cooked a bunch of wild rice and spelt berries in them. And they became a couple of bonus dishes.
This is a Cashew Cranberries Wild Rice Spelt Salad. Not vegetarian!!! The grains are so incredibly flavourful from the chicken broth. There is also celery and red onion all tossed together in a maple sherry vinaigrette.
As if I’m not busy enough, I made something on the side for the boyfriend. He’s racing on another team so I’m not officially feeding him this weekend. However, I know how much he enjoys certain ingredients so I threw together this little beauty just for him.
I can call it B’s Favourite Everything Salad. It contains wild rice, hot smoked salmon, dried sour cherries, pistachios, and parsley in a maple walnut sherry vinaigrette.
We anticipate drop in temperature at night so a hot soup was requested. I decided on lentil soup because it is vegan and quite easy to prepare. Similar to the pulled pork kit, I vacuum sealed all the ingredients into a neat parcel.
This parcel contains onion, garlic, olive oil, thyme, tomato paste, carrot, bay leaf, beluga lentil, and cremini mushroom. Just add water and a bit of my homemade vegetable bouillon. Ought to be easy enough, don’t you think?
I’m pretty sure more pictures will surface as I cook along but this is it for now. I can’t wait to share with you the bake sale photos. I love the tongue-in-cheek packaging!
