Tuesday: BBQ at School
Wednesday: Asian Salmon and Rice Soup with Maple Carrots
Thursday: Curried Veggies with Dhal over Coconut Rice
Friday: Eggplant Pizza
Saturday: Mexican Baked Eggs
Sunday: Chickpea Artichoke Heat Stew with Bread and Banana Ice Cream
I remember when Hannah was about three and she still would not play on her own. She was always stuck to my or Dave's side, she may have gotten distracted for a few minutes but as soon as she realized she was alone she would come out and find us. Right before Harper was born she went out in the backyard and actually played by herself for about twenty minutes and it was sheer bliss, I'd never experienced the freedom and to be honest I didn't really experience much more of it that year. After Harper turned one they started to play together all the time and Hannah would play on her own every now and then. In the last six to eight months she plays more and more on her own, shutting her door (much to Harper's chagrin) and playing Playmobile at least a few times a week. Today she came home from school, sat and had a snack with us and then went up to her room, shut her door and played Playmobile. Harper and I sat on the couch together a little sad until finally Harper asked me, "Why Hannah not paying with us?" So I went upstairs to make sure she was fine and there she was happy as could be playing Playmobile on her own, I hid the fact that I was a little sad and went back downstairs to play with Harper. I suppose you need to be careful for what you wish for...
This recipe is here in this post and I just love it. The whole family gobbles it up, it's filling and hearty and good for you.
Sometimes kids have tantrums over things that we can help fix, let them do or redo. Other times you're standing in the pouring rain after dance class trying to put your two year old in her car seat while she freaks out because she wants to drive the car. There's really nothing you can do at this point (all my pretend game tactics failed). Eventually, I got one poor little defeated Harper into her car seat, she cried all the way home and after a very long cuddle on the couch she settled down, took one look at me and said, "Pease may I drive the car?"
Recipe
There was a welcome back BBQ at Hannah's school tonight. It was raining so it was moved to the gym which was a little crazy, there was two bouncers, loud music and a cotton candy stand. The kids had a lot of fun though. When we got home Harper fell asleep and we let Hannah stay up a little late and watch the first period of the first game (exhibition) of the new Winnipeg Jets. We were all pretty happy to be sitting on the couch together watching our home team play hockey! Hannah is so much fun to watch, she asks a lot of questions which Dave very patiently answers and she cheers throughout the whole game, "Go Canada Jets! Get a goal - Yay!"
Asian Salmon and Rice Soup with Maple Carrots
Today when Hannah went to school I took Harper to the Book store to spend the gift card that she got for her birthday (in May). She was so adorable, I told her what we were doing when we were on our way and the whole way in the car she kept saying, "I going to buy something with MY birfday card." When we got to the book store, which has a toy section as well, she walked around very proud and touched every single toy in there. After trying to buy a few toys that were way too old for her and one $110 train set she happily settled on two little books, a wooden puzzle and a little doll with hair she can brush. We spent a quiet afternoon together reading books and doing the puzzle. We then repeated it all when Hannah got home.
Recipe
This soup is a nice early fall or spring soup because although it's soup and still has that warm comfort to it, it seems light and clean because of the clear broth and salmon. I thought there was a little too much salmon but, Dave thought it was the perfect amount. It's from that bargain cookbook Dave bought me for 84 cents, Food and Wine Magazine's Quick From Scratch Soups and Salads Cookbook.
1 1/2 lbs salmon fillet, skin removed, fish cut into 8 pieces
2 Tbsp soy sauce
1 Tbsp sesame oil
10 cilantro stems, chopped
1 cup cilantro leaves
1 1/2 Tbsp fresh ginger, grated
1 tsp salt
2 cups low sodium veggie broth
4 cups water
3 scallions, chopped
Bring a medium pot of salted water to a boil. Stir in the rice and boil until almost tender, about 10 minutes. Drain. Coat the salmon with the soy sauce and sesame oil. In a large pot, combine the cooked rice, cilantro stems, the ginger, salt, both, and water. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally for 15 minutes. Add the salmon to the pot. Simmer, covered, until the salmon is just done, about 5 minutes. Serve the soup and garnish with the cilantro leaves and scallions.
Carrots:
Preheat the oven to 450F.
In a bowl whisk together 2 Tbsp olive oil with 1 large clove of garlic, pressed and 2 tsp of maple syrup. Peel and cut 1 lb of carrots, toss with the sauce in an oven proof dish and back for 15 minutes.
Curried Veggies with Dhal over Coconut Rice
Hannah didn't have school today and we had a lot of errands to run this morning the last being driving across the city to get the oil changed in the car. I was so impressed with my littles who didn't complain, walked with me in the mall (without running off - for the most part), we had lots waiting to do where my children were cute and impressed all the other people waiting. It was so lovely of them and I was so grateful. I saved the oil change for last because it was a long car ride and I knew they would be done after that. We're driving out and they're quiet in the backseat until finally Hannah says to me, "Mama, I don't think we need an oil change because I've been listening and I haven't heard the car squeak once."
Recipe
These recipes are both from Moosewood Restaurant Cooks at Home. I also added some grated coconut to it.
1 1/4 cup red lentils or yellow split peas
4 or 5 cups hot water
Rinse lentils or split peas. Lentils cook faster and absorb less water than split peas, so use 4 cups of water for lentils and 5 for split peas. In a covered saucepan , bring the water and lentils or peas to a boil. Reduce heat, uncover, and simmer for about 30 minutes, until tender.
You may want to start your rice at this point.
1 fresh green chile, minced
3 Tbsp vegetable oil or ghee
2 sweet potatoes, peeled and diced (about 4 cups)
2 cups water
1/2 head cauliflower (about 4 cups)
2 green or red bell peppers, chopped (about 2 cups)
10 ounces fresh spinach
2-3 Tbsp fresh lemon juice
salt to taste
In a large soup pot, saute the onion and chile in the oil for several minutes. Add the sweet potatoes, curry powder, cumin, and ginger and continue to saute fro 2 to 3 minutes, stirring often. Pour in the 2 cups of water. Cut the cauliflower into florets and add to the pot. Add the bell peppers, cover, and simmer for 10 minutes.
1 cup brown basmati rice
1 400ml can lite coconut milk
1 stick cinnamon
1/3 cup raisins
Pizza
I was called to Hannah's school this afternoon because she had fainted. She caught her fingers in the door and fainted and banged her head pretty hard, she's got quite the goose egg. I was so shocked because she has never before fainted with anyone else besides Dave and I. When I had told her teacher that she fainted I made it seem that it would never happen. She had been quite concerned about it and here it happens within the first two weeks. The more I think about it the more it freaks me out. When I picked her up I was more concerned about getting her home where I could really assess how she felt, it's so hard in the office with the principal, vice principal, her teacher and the receptionist all standing around, although don't get me wrong they all expressed such concern and worry for her that it did put me at ease that she is in a school where she is really cared for and looked after, I just needed to get her home so I could assess how much was pain and how much was fear. She did take a good hit but I think it was really scary for her to have it happen and have her be on her own...for me too. We've always treated this fainting pretty lightly, like a thing that happens - we are aware of it and always let anyone who cares for her know but we've never made a big deal about it or limited her activity in any way. I know that this is the right way to treat it...but it sure makes you worry, it's more a... part of her than I ever really considered it to be. I know that life will go on, she will be fine and will grow out of this - it's just very unsettling...
We had pizza tonight and I did try a new crust recipe. We liked it better than the old crust recipe but, it's still not exactly what I want. The recipe is from Kitchen Simplicity and the only change I made was to bake it for longer to get it crispy.
1 Tbsp. sugar
1 1/2 tsp. yeast
2 tsp. olive oil
1 tsp. salt
3 tablespoons apple cider vinegar
3-4 cups flour
Preheat oven to 500F.
Stir together water and sugar. Sprinkle yeast over top. Let proof for 10 min.
Stir in oil, salt, vinegar and 2 cups flour until well incorporated. Add additional flour and knead until pliable and barely sticky. Place in a greased bowl, cover and let rise for 1 hour or until doubled in bulk.
Once doubled. Punch down and divide into two portions. Roll and stretch each piece of dough to cover a large un-greased baking sheet. Cover with pizza sauce and toppings of choice. We topped ours with roasted eggplant, carmalized onions, olives, feta cheese and fresh parmasan. Bake for 20 minutes watching closely.
Mexican Baked Eggs
The girls like to race, and lately when Hannah wins she's been calling out, "I'm first, I win!" and so has Harper...even when she's not first which drives Hannah crazy. She's finally explained it all to Harper and today when they raced Harper yelled out, "I last, I lose-ed!"
Recipe
This recipe is slightly altered from Closet Cooking and is quite similar to heuvros ranchos but I think that I like this better. We had it with some pita chips that I made using up the last of the pitas before they turned but it would be excellent with tortillas chips, or wraped in warm tortiallas.
1 Tbsp corn oil
1 small onion, diced
2 cloves garlic, chopped
1 tsp cumin
1 tsp chili powder
1 jalapeno peppers, diced
1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
1 (19 ounce) can black beans, rinsed and drained
1 handful cilantro, chopped
4 eggs
1/4 cup grated cheddar
1/3 cup crumbled feta
Preheat oven to 350F.
Heat the oil in a pan over medium heat. Add the onions and saute until tender, about 5-7 minutes. Add the garlic, cumin, chili powder, and jalapeno saute until fragrant, about a minute. Add the tomatoes and black beans and bring to a boil. Reduce heat and simmer until the sauce thickens, about 20 minutes.Remove from heat and stir in the cilantro. Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.Bake until the eggs just start to set, about 10-12 minutes.
Top with the cheese and broil until it melts, no more than a minute or two. We topped ours with a little sour cream and green onion.
Chickpea Artichoke Heat Stew with Bread and Banana Ice Cream
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| Practicing her balancing. |
It was so beautiful outside today. That perfect fall day where the sun is shining and the weather is so nice you could be in shorts but are perfectly comfortable in jeans as well. We took the kids out on their bikes and up to the park. Hannah has barely ridden her bike this year because she has been using the scooter that Santa brought her for Christmas. Her bike is (was) actually a little big for her this year but because she wasn't that interested in riding it we didn't worry about it all that much. Today she got on that bike and I think she must of shot up lately because it fits her pretty perfectly now. She was tearing around the park with, wanting Dave to run beside her...better him than me.
Recipe
We had a very casual Sunday dinner here, the hockey game was on, the kids played around and outside and we had popcorn for snack and stew for dinner. The recipe for the stew is from Moosewood Cooks at Home and it's really simple, quick and good.
4 cups water or veggie stock
2 medium onions, chopped
2 garlic cloves, pressed
2 Tbsp olive oil
1 tsp tumeric
1 tsp paprika
4 medium red or white potatoes, cut into 1/2 inch cubes
1 sprig fresh rosemary (or 1 tsp ground)
5 leaves frsh sage, minced (or 1/2 tsp ground)
1/2 cup pureed winter squash or sweet potato
3 cups drained cooked chickpeas (two 15 oz cans - I used two 19 oz cans)
1 1/2 cups drained quartered artichoke hearts (14 oz can)
salt and ground black pepper to taste
Grated Pecorino or Parmesan Cheese (optional)
In a saucepan, bring the water or veggie stock in a simmer. While the water hears, saute the onions and garlic in the oil for about 8 minutes, until soft. Stir the tumeric and paprika into the onions and saute for a minite. Add the potatoes, rosemary, sage, and the simmering water or stock. Cokkk for about 12 minutes, until the potaotes are tender. Stir in the pureed squash or sweet potaotes, and add the drained chickpeas and artichoke hearts. Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer.
Serve topped with grated Pecorino or Parmesan.
For dessert we has banana ice cream.
It's suppose to be a beautiful fall week here and I'm looking forward to spending lots of time out in the sunshines with the girls. I hope the sun shines down on you!
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