I made this meal for myself while I was bachelorette'n last night as the Hubs was out supporting the Blues in State of Origin. I know it's not a typical can't be stuffed meal that you're meant to make on such occasions but surprisingly this didn't take long at all.

I even adapted it for the young'n - he ate quinoa, avo and chicken and had a freshly squeezed grapefruit juice to wash it down - yes I am aware that makes me one of those types - but I don't care, he's happy and I don't have to make two meals - moohaha!!
​
Plus the look on his face when he squeezes the grapefruit using my super old school juicer is priceless - he claps himself after and everything....

​Enjoy!

Right, this is going to be a loose recipe - I'll try and write up a recipe card later, but I'm running out of time this week. So come back later if you need exacts!

Ingredients:

• 2 x red grapefruit, sliced, all white pith removed
• 4 ​Chicken Tenders (frozen section)*
• Three colour quinoa
• 1 avocado
• 1 cob of fresh corn
• half block of Danish feta
• Whatever dressing you like..... I used 2 teaspoons freshly squeezed grapefruit juice - 1/2 teaspoon coconut oil - 1 teaspoon balsamic vinegar.

​Method:

1. Place chicken tenders in the oven and cook according to packet instructions (approx. 25 minutes, then cook quinoa according to packet instructions (I microwaved mine - approx. 10 minutes).
2. Dice, crumble and slice 1 red grapefruit, avocado, fetta and corn and mix together in a big bowl. Juice the other red grapefruit if you plan on using it in your dressing and make the dressing.
3. Allow the quinoa to cool a little before mixing it through the salad, and once the chicken is ready chop into bite sized pieces and mix through the salad - you can save some big chunks for the top if you like.
4. Voila - takes about 30 or 40 minutes.

Notes:

• I had every intention to use fresh chicken wrapped in pancetta, but I forgot to defrost the chicken so I made do with some frozen crumbed chicken I had.

This morning I felt like really taking my time with this recipe, so I put on some music, opened the windows to let the breeze in and got to it.

I placed a variety of local ingredients in this pumpkin soup including chickpeas, and bush squash - I'd never cooked with bush squash before but it arrived in my Rock Solid Produce Box and I figured I'd give it a go. The chickpeas were very much a last minute addition - I try to keep some pre-soaked and precooked in the fridge so I can toss them in salads or fry them with some spices as an afternoon snack.

​The end result was a delicious, filling soup for lunch! Give it a go, you won't be disappointed.

Time: About an hour
Serves: 2.5 people for a main meal or 4 people for a starter

Ingredients:

• 500 gr pumpkin, peeled & chopped*
• 250 gr baby potatoes, peeled & chopped
• 1 chicken stock cube
• Splash of olive oil
• 1 onion, diced
• 3 cloves garlic, finely diced or crushed
• 4 rashes of bacon, chopped small
• ¼ Lebanese bush squash, chopped small*
• Handful pre-soaked/precooked chickpeas*

Method:

1. Cut pumpkin and potato and place in boiling water with the chicken stock cube.
2. Crush or finely slice the garlic, then dice the onion, bacon and bush squash into small pieces (no bigger than 1cm in diameter) and fry until golden in a pan on your cooktop with a little oil.
   1. If you’re using canned chickpeas add them to the pan, if using pre-soaked precooked chickpeas add them later.
3. Drain the pumpkin and potato and reserve the stock just in-case you need some extra liquid to blend the soup with.
4. Place the pumpkin, bacon and chickpea mixtures into a large bowl and using your stick blender, blend until smooth.
   1. I suppose you could also use a food processor but I don’t own a big enough one of those – hence, the stick blender…
   2. You might like to add the reserved stock here if you’re after a thinner soup – I prefer a thick soup.
5. Serve with fresh bread.

Notes:

• This week’s Out of the Ord focus is the butternut pumpkin, but you can use any variety of orange pumpkin.
• The Lebanese bush squash is as pictured, I happened across it in my local ‘Rock Solid Produce’ box and decided to add it to this recipe so I could figure out what it was all about. It cooks up like a zucchini.
• The chickpeas are by no means necessary, I just happened to have some pre-cooked in the fridge and added them to the blend at the end. If you want the chickpeas but don’t have time to soak them overnight and cook them – buy a small can from the supermarket.

I've never cooked or eaten yellow squash before, so suffice to say this week was a little bit daunting.... that said, squash is pretty much same/same as a zuchinni yeh? they're in the same family.... So i decided to bake a Yellow Squash Slice instead of a traditional Aussie Zuchinni Slice. The results were delicious!!!

A sweet yet savory slice, perfect as a pre-prepared lunch or dinner.

Ingredients:

• 3 cups squash (8 yellow squash), grated and drained
• 6 rashes of short-cut bacon, diced
• 1 small red onion, diced
• 5 eggs
• ½ cup olive oil
• Salt & pepper to taste
• 1 cup flour
• 2 tsp. baking powder
• 120 grams goat cheese*

 
Instructions:
For a BBQ or Oven baked slice

1. Pre-heat BBQ/oven to 170 degrees Celsius.
2. Grate squash and place in a clean tea towel, squeeze out excess water, set aside.
3. Fry bacon and onion (no oil needed) until soft, set aside.
4. Crack eggs in large mixing bowl, add oil, salt and pepper, whisk with a fork.
5. Add bacon, onion and squash to the egg mixture, stir.
6. Add flour and baking powder, stir.
7. Line a tray** with baking paper and pour the mixture in.
8. Sprinkle crushed goats cheese on top*.
9. Bake for 45 minutes, rotating once for even browning, allow to cool for 20 minutes (you get a better slice) then cut and serve.

 
Notes:
* I bought a single log slice from the deli – and it was enough for the size tray I was using (square), if using a larger tray, I would double the cheese quantity.
** I used a square plastic bendy tray, but use could use a tin lamington tray which would work well.

I adapted this muesli bar from Ambitious Kitchen's food blog using ingredients i had available in the pantry. Its great because as long as the texture of the individual ingredient is roughly the same you can substitute it.
My first batch i used too much banana and they didn't set properly - so don't go overboard on the banana. 
There is also a link to another muesli bar I've done that  doesn't need any baking at the bottom of this post.

Enjoy!

Ingredients:

• 1 cup rolled oats
• ½ cup uncooked pre-rinsed quinoa
• 2 tablespoons chia seeds
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 2 ripe bananas, mashed (¾ cup)
• ½ teaspoon vanilla bean paste (alternative: vanilla essence)
• ¼ cup chopped walnuts
• ¼ cup chopped cashews
• ⅓ cup chopped dried apples
• ⅓ cup chopped pitted dates
• ¼ cup Coco2 hazelnut spread*
• 2 tablespoons chia honey**

Instructions:

1. Preheat BBQ/oven to 175 degrees Celsius.
2. Line a lamington tray with baking paper.
3. In a large bowl, combine oats, uncooked quinoa, chia seeds, salt and cinnamon.
4. Stir in mashed banana and vanilla.
5. Fold in walnuts, cashews and dried fruit.
6. Place a small saucepan over low heat; add in Coco2 and chia honey and stir until warm and runny (do not let bubble).
7. Mix everything together until well combined.
8. Pour into prepared tray and press down firmly with the back of a metal spoon.
9. Bake for 25 minutes or until edges turn golden brown.
10. Allow to cool completely before cutting into bars.

​Notes:
* I used the Pure Harvest Super Food brand of Coco2. As an alternative try almond spread or peanut butter.
** The chia honey can be substituted for regular honey, maple syrup or brown sugar depending on your preference.
Wrap bars in wax paper tied with string and keep in the fridge, my bars are still fresh 2 weeks after cooking.

If you're looking for another muesli bar recipes try:
http://www.bbqbaker.com/blog/homemade-muesli-bars

Ingredients:

½ cup rolled oats
½ cup toasted muesli
1 cup shredded coconut
½ cup almond meal
½ cup combined poppy seeds, white & black chia seeds
1 cup sultanas
½ cup goji berries
1/3 cup white chocolate buttons
100 grams butter
1/3 cup honey
¼ cup brown sugar

Step 1: Grease and line a 3cm deep, 16cm x 28cm (base) baking pan with baking paper. Combine oats, muesli, coconut, almond meal, seeds, sultanas, goji berries and white chocolate. Set aside.

Step 2: Cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 10 minutes. Add to dry ingredients. Stir until combined.

Step 3: Spoon mixture into pan. Use a large metal spoon to press down firmly. Place in fridge to setl. Cut into squares. Wrap with baking paper and store in the fridge in a container for up to 7 days.

Ingredients:

• 2 tablespoons of butter
• 1/2 cup sugar
• 1 egg
• 1/2 cup of desiccated coconut
• 1/4 cup of almond meal (Nut 1)
• 1/4 cup of corn flour
• 1/2 cup of hazelnut meal (Nut 2, hence 'Jamnuts')
• 1/2 cup of self raising flour
• Various jams (rosella jam and mango, passionfruit & chia jam)

Method:
Roll the mixture into small balls, flatten slightly in the palm of your hand and then press a little hole in the top (see piccy's below) to fill with jam. Then fill with jam, I used Rosella Jam from Girraween Primary School (those little legends!) and the pictured store bought Chia Jam from the supermarket. Bake in a quick BBQ.

....This means about 10 minutes somewhere between 190-200 degrees celcuis (375-400 F).

Notes for the keen BBQer:
I placed these Jamnuts on the little shelf used for resting meats to cook them, becase they just seemed too delicate to place on the grill plate.

Remember - whenever baking in the BBQ never, seriously.... NEVER place the tray directly above the elements that are on fire.

You'll also notice I changed Grandma Beryl's original recipe to include the nuts. I have to add a disclaimer that if you are swapping ingredients like-for-like you can substitute any sort of 'meal' (i.e. almond or hazelnut) with the flour. BUT, if you swap out all the self raising flour then place a teaspoon of carb soda into the mix to counteract the loss of the 'rising ' nature of the self raising flour.

Please share my recipes with your friends!

xoxox - The BBQ Baker