Some New Recipes and Lots of Festivities.

Monday: Italian Cheese and Bread Soup with Greek Salad
Tuesday: Spanish White Beans with Spinach and Squash and Red Pepper Pilaf
Wednesday: Coconut Fish with Peas, Corn and Roasted Squash and Potatoes
Thursday: Quinoa Cakes with Poached Eggs and Fruit
Friday: Date night
Saturday: Veggie Curry
Sunday: Scallops with Snow Peas and Carrots, Rice, Broccoli and Roasted Pepper and Corn Salad with Lemon Moose and Raspberries

Italian Cheese and Bread Soup with Greek Salad
Hannah has started singing Christmas carols at the top of her lungs around the house. She doesn't know all the words and just makes up syllables and sounds to fill in the spaces...she is so my child. She has also started making up expressions like, I'll be as quiet as a bee...she is so Dave's child. At  least we know that she is a mix of our idiosyncrasies...hopefully for her sake she doesn't get all of them.

Recipe
We had very little in the way of groceries tonight and I was freezing. I had forgotten about this soup from Moosewood Simple Suppers (we use to have it for lunch a lot), it was perfect for the cold day and chill from sitting in the area to watch Hannah skate.

1 Tbsp olive oil
3 garlic cloves, pressed
1 quart veggie broth
4 ounces cheese, they recommend Fontina, Gruyere or Cheddar - I use whatever I had tonight it was Mozzarella
4 slices whole wheat bread, toasted
1/4 cup chopped fresh basil (I used freeze dried and it was good too, I've also omitted it and it's still good)

In a soup pot, warm the olive oil. Add the garlic and cook until just golden, not brown. Add the broth and bring to a simmer. Meanwhile, grate cheese (about 2 cups).

When you're ready to serve the soup, toast the bread. Break each slice of toast into bite-size pieces and place in individual soup bowls. Cover with about 1/2 cup cheese. Sprinkle with basil and ladle a cup of hot broth over the bread and cheese in each bowl and serve at once. Add pepper if you like.

Spanish White Beans with Spinach and Red Pepper Pilaf
Hannah has been prepping for the Christmas concert, today she announced (very excited and surprised), "Today my teacher told us that the morning class found a way to hold their instruments without making any noise!" I responded, "Oh, what about the afternoon class, do they know how to hold their instruments without making any noise?" Hannah, shaking her head and a little glum, "Not, everybody."

Recipe
Both of these recipes are from Epicurious. They were very good, I would make a few minor adjustments next time, which I noted below.

Beans:

1 large onion, coarsely chopped (2 cups)
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
6 Tbsp extra-virgin olive oil, divided
4 garlic cloves, minced
1/2 teaspoon sweet smoked paprika (pimentón dulce)
2 (19-ounces cans) cannellini beans, rinsed and drained
1 cup water (I would use 1/2 cup next time)
2 (10-ounces) bags spinach, tough stems removed

Cook onion and sun-dried tomatoes in 1/4 cup oil with 1/2 teaspoon each of salt and pepper in a 5- to 6-qt pot over medium heat, stirring occasionally, until onion is browned, 6 to 8 minutes. Add garlic and paprika and cook, stirring, 1 minute.

Stir in beans, water, spinach, and 1/2 teaspoon salt and cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 tablespoon oil (I didn't do this).

Pilaf

I was excited about this recipe because I had bay leaves from a market in Portugal that one of my parent's friends gave me - and I wanted to use them.

3/4 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (2 cups)
1 red bell pepper, cut into 1/2-inch pieces (1 cup)
1 1/2 cups coarsely chopped onion
1 Turkish or 1/2 California bay leaf
1/4 cup extra-virgin olive oil (I would try with 3 Tbsp next time - it was a little oily)
1 cup long-grain white rice (I used brown basmati)
2 cups water
1/4 cup raw green (hulled) pumpkin seeds, toasted (oddly, I couldn't find the ones I bought, so I omitted this and it was still good)

Cook squash, bell pepper, onion, and bay leaf in oil with 1 teaspoon salt and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.

Add rice and stir until well coated, then add water and bring to a vigorous boil. Reduce heat to low and cook, tightly covered with lid, until vegetables and rice are tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Season with salt and pepper and sprinkle with seeds.

Coconut Fish with Peas, Corn and Roasted Squash and Potatoes
I had one tired little one today. After taking Hannah to the bus stop Harper and I went to the store to get Hannah some shoes and then we had to return home quickly as Harper needed a diaper change and I had nothing with me. On the way home she fell asleep. When we got home, I took off her entire snowsuit, her pants, changed her diaper, put her pants back on and then moved her from the floor to the couch - she never stirred.  She slept for an hour and a half (in which time I accomplished nothing). I was worried that she wouldn't go to bed at night, but she even fell asleep on her own!


Recipe
This recipe is from about.com and I loved it. I really loved the topping and think it would be delicious on shrimp as well, but I also think that the marinade would stand well on it's own. I baked the fish instead of frying it and it turned out delicious. We had sole fillets in the freezer and it was fine, but would be really good with a meatier fish as suggested.

2-3 white-fleshed fillets of fish (halibut, snapper, cod, talapia, etc...)

2-3 Tbsp. vegetable oil

fresh coriander or basil + lime wedges for garnish

Marinade:

1/4 cup + 2 Tbsp. coconut milk

1+1/2 Tbsp. fish sauce

1/2 tsp. dried crushed chili (from the spice aisle)

1/4 tsp. ground coriander

Topping:

1/2 cup dry shredded coconut, unsweetened

1 fresh red chili, minced, or 1/2 tsp. dried crushed chili (add more or less to taste)

1 clove garlic, minced

1 spring (green) onion, chopped fine

1 tsp. grated galangal OR ginger

1 tsp. grated lime zest

1/4 tsp. sugar

1 Tbsp. lime juice

1 Tbsp. fish sauce

Place fish in a flat dish. Stir marinade ingredients together and pour over fish. Turn fillets in the marinade several times, then leave in the refrigerator to marinate while you prepare other ingredients.

Place shredded coconut in a dry frying pan over medium-high heat. Stir occasionally until coconut turns light golden-brown. Tip 3/4 of coconut into a small mixing bowl. Place remaining in another bowl for serving later.

Add all other 'Topping' ingredients to the bowl of toasted coconut. Gently toss to mix everything together. Taste-test the mixture for salt and spice, adding more fish sauce if not salty enough, or more chili if you prefer it spicier. Set aside.

Bake at 400F on a parchment lined cookie sheet for a couple minutes a side (depending on fish thickness).

Place fillets on individual plates. Top with a layer of the coconut-chili-lime mixture, then add another layer of the reserved toasted coconut. Sprinkle over some fresh coriander or basil and garnish with a lime wedge (squeeze over before eating).

This would be great with a salad and rice but, we had other things to use up, so I tossed butternut squash and carrots together with a little olive oil and maple syrup and baked them for 30 minutes. We also had steamed corn and peas.

Quinoa Cakes with Poached Eggs and Fruit
Christmas concert day! Hannah was so excited today and it end up being quite the day - I'm exhausted. I went to the concert this afternoon with my parents and Harper, so Harper could see it...this was not the best decision. Harper couldn't find Hannah on stage and it was a very long hour and a half of trying to keep her quiet and distracted, she did very well for a two year old.

Hannah and I then had some miscommunication and she thought I was picking her up and was very sad to get on the bus (her teacher called to be sure she got home alright) which I almost missed at the other end, producing more tears. I thought I had plenty of time and turned the corner to see the bus at the end of the street and had to run down the street like a crazy lady waving my arms, screaming "I'm here!" while dragging a two year old behind me, luckily the bus waited and a tearful, worried Hannah collapsed in my arms...mother of the year, I know.

The big night, Hannah got all dressed up in her Christmas outfit and Dave and I maneuvered among all the parents to find seats in the gym. Hannah was the third song and we watched her very carefully walk across the stage to the top bench (she was a little concerned that she may fall off) and get her instrument from her teacher, which she held very quietly. She had paper reindeer antlers made with her hand prints on her head and kind of looked like a deer caught in headlights with the bright lights of the stage. I could see her scanning the audience and I think that I may have stretched my neck two inches trying to make myself visible, she saw us and we waved and so did she. She looked so little up on that stage (along with all the other kids), she sang her entire song it, was all very cute. It was nine o'clock when we got home with a very tired little girl, Hannah took off her dress and hugged it (she really loves it and has been waiting to wear it) and went up to bed.

Recipe
This is from Annie's Eats and was good, I'll make them again.

2 cups cooked quinoa, at room temperature

2 large eggs, beaten
½ tsp. coarse salt
1/3 cup minced fresh chives, plus more for garnish
2 large shallots, finely chopped
1/3 cup grated Parmesan cheese
3 cloves garlic, minced
½ cup whole grain bread crumbs, plus more if needed

For serving:
Shaved Parmesan
6 poached eggs (one for each patty)
Salt and pepper

Preheat oven to 400F.

In a medium bowl, combine the quinoa, eggs, salt, chives, shallots, Parmesan, and garlic.  Stir to blend. Mix in the bread crumbs and stir gently until evenly incorporated.  Form the mixture into six evenly sized patties, about 3-4 inches in diameter.

Spray a parchment lined cookie sheet and bake in the oven for about 15 minutes a side (until golden brown).

Poach your eggs.

Top each patty with a bit of shaved Parmesan, a poached egg, and season with salt and pepper to taste. Serve immediately. We had these with fruit salad.

Date Night
Last Sunday my parents invited the girls to sleep over tonight and they have been talking about it all week. They were both up around six this morning and were packed by seven (they packed before even checking their calendars - which I remembered to fill...does that make up for almost leaving my kid on the bus? No? I'll keep trying). I was at the bus ten minutes early today, after a rousing game of I spy with Harper in which every time I guessed something she would say, "Tat is pink, but not what I spyiiiiing." Hannah got off the bus, ran and hugged me and asked, "When can we go to Grandma and Pepere's?" I let her know that my mom had said they could come whenever they like, she decided that we should go home, test the cookies we baked this morning and then go...plus, she wouldn't have to hang up her stuff because would be going right back out, to save time - she's always thinking.

Recipe
Dave brought home wine and sushi from Blufish and there's a hockey game on. It may not be exciting but, if he builds a fire (or lights one of those one shot deal logs you can get) it'll actually be the perfect winter date! That's just kinda how we roll.

Veggie Curry

We headed out to get our tree and go for a sleigh ride. It was a beautiful day and we went to one of the green houses. They also had a Santa there. I have to tell you that it wasn't a very good Santa, his beard and mustache was kind of askew and his outfit was not quite the right red, I didn't really want Hannah to sit on his lap because we've avoided the whole "Santa has helpers" questions and I really didn't want to have these arise right before Christmas. Harper didn't want to sit on his lap, she knew something was not quite right. Hannah really wanted to sit on his lap, what could I do? She goes over to him, and he asks her what she wants for Christmas, she just stared blankly at him in disbelief and said, "I already told you." Luckily, Santa responded with some children change their mind. Funnily enough the outfit didn't even phase her.

Recipe
This recipe is also from Epicurious and was nice and hearty, it needed at least an hour for simmering and I have a feeling that it'll be even better after sitting over night. I chose this recipe specifically because a friend of my parents made some garam masala and gave some to me, it smelled so yummy I wanted to use it right away.

1 large onion, cut into 1-inch chunks (about 2 cups)

3 large garlic cloves, peeled

1 (2-inch-long 1-inch-diameter) piece peeled fresh ginger (about 2 ounces)

3 tablespoons sunflower oil

1 tablespoon garam masala

2 teaspoons ground cumin

1/2 serrano chile, seeded, chopped

2 tablespoons tomato paste

3 cups vegetable broth

2 teaspoons (packed) golden brown sugar

2 kaffir lime leaves*

2 whole green cardamom pods

1 pound red-skinned sweet potatoes (yams), peeled, cut into 1-inch cubes

12 ounces russet potatoes, peeled, cut into 1-inch cubes

1 1/4 cups finely grated peeled fresh coconut (about 4 ounces; grated in processor)

2 large carrots, peeled, cut into 1/2-inch rounds

2 tomatoes, cored, chopped

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 ounces baby spinach leaves (optional)

2 tablespoons chopped fresh cilantro

* Leaves of the kaffir lime tree; sold frozen or sometimes fresh at Asian markets. If unavailable, substitute 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.

Puree first 7 ingredients in processor until paste forms. Cook in large pot over medium heat until aromatic, stirring often, about 10 minutes. Add tomato paste. Cook until mixture starts to darken and brown, stirring often, about 5 minutes longer.

Add broth, brown sugar, lime leaves, and cardamom. Simmer 10 minutes, stirring often and scraping up browned bits. DO AHEAD Can be made 2 days ahead. Cool, cover, and chill. Bring to simmer before continuing.

Add sweet potatoes, russet potatoes, coconut, carrots, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper to mixture in pot. Bring to boil, then reduce heat to medium low. Cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes. Add spinach, if desired, and cook until wilted, about 3 minutes. Season with salt and pepper. Discard lime leaves and cardamom. Transfer curry to bowl; garnish with cilantro and serve.

Scallops with Snow Peas and Carrots, Rice, Broccoli and Roasted Pepper and Corn Salad with Lemon Moose and Raspberries
We had a very busy day today. Dave had read about this Bethlehem Live in the paper and suggested we take the kids this weekend. We were already kind of busy but it was the last weekend that it was on and so we decided to try and sneak it in. All we knew was that it would take about twenty minutes to go through, it was live actors and it was indoors, honestly I wasn't expecting much and I was hoping there'd at least be some hay. When we arrived, we were ushered into a couple of rooms where we waited our turn with a group of about 25 people while we waited we were entertained by a very comical shepherd that kind of reminded me of the character from Fiddler on the Roof. We were then ushered by another shepherd down a long hallway, dimly lit with Christmas trees and smoky, at the end there was a door and a roman guard who loudly banged his staff and I though, "I think this is actually going to be good." I have to tell you, it was really, really good, we walked through Bethlehem, getting a feel for what it may have been like and ended of course visiting Mary, Joseph and Jesus in the manger (and Molly the donkey - this was Harper's favorite part). I wish we had gone last weekend so I could encourage more people to go check it out. Hopefully next year! When we got to the end, Hannah said to me, "I can't believe that Jesus is not in heaven today!" Seriously, no wonder that Santa didn't phase her. She was really impressed and mesmerised by the whole thing!

We then headed out to MTYP to see Winni the Pooh, for which my parents had gotten us tickets. It too was so well done and the kids loved it. We all headed into the hundred acre woods together and sat right in the middle. Our children slowly got further and further away from us as they followed the action, and I loved that you could still hear Harper singing Tum Tiddly Tum long after the song was over.

To end the evening we had a delicious meal and great visit at my aunt's house, who is heading out to spend Christmas with her girls in LA at the end of the week.

I hope you have a wonderfully festive week and the sun shines down on you.