{week 22}

The week of Memorial Day kicked off with a weekend of Home Depot, gardening, projects & nice weather. We planted a few tomato plants & a squash plant (which we thought was a pumpkin plant & are going to have a lot of explaining to do come Halloween!!) as well as a stacked herb planter that I copied of of Pinterest. We got the water table, which had been sitting in the hallway unopened for a week, set up & the kids had a blast. Note to anyone reading: bathing suits are a better options than clothing! Later in the week we hit the pool for our neighborhood pool party as well as with some friends - coming across a good Samaritan herding a turtle across a busy road. We ended the week with a mommy-kiddos dinner date of leftover pizza. Fancy as usual!

{spaghetti}

thoroughly enjoyed his first spaghetti experience.


- Posted from my iPhone

{ahhhhhh-vocado}

Did you know that when you feed a baby solids, it is darn near impossible to keep your mouth closed? Try it. Say, "Open your mouth! Ahhhhh!" Your mouth hangs open like an airport hanger yet the baby looks at you like you've got three eyes. Or, if he manages to open his mouth & keep it open long enough to jab that spoon in with the contents of smashed-something-or-another, he'll spit it out in slow motion then smear it all over his head. And the wall six feet away. 

Well, we have entered the solids portion of babyfeeding. Yes, breastfeeding is still in full swing morning, mid-morning, lunch, before naps, bedtime, in the middle of the night, so on & so forth. But, he was also clearly interested in real people food. We could tell by the grunting, drooling, reaching, grabbing & general hysteria when we'd sit at the table. So, on Cade's 6 month birthday we ventured into the world of food. And there's been no going back because he loves to eat. 

first food. avocado. despite the look, he loves it.  

Baby food/purees were not nearly as successful when we introduced them to Cassidy (think screaming, thrashing, general tantrum throwing...much like 10 minutes ago, honestly!) at 4 months. In hindsight, I honestly think we tried it too early & she just wasn't ready. If you know Cassidy, you know that she is a great learner but when she's not ready, she's just not ready. And when she is ready, she's ready right now & does a fantastic job - like potty training when she woke up & said to Michael, "No piaper on." OK then. We learned from our mistake & didn't introduce solids to Kalea until after 6 months. It went better, but she still had to learn to like them. We had peas on the walls more times than I care to admit from those helicopter arms as Michael or I gingerly navigated spoon to mouth. Cade, however, was born to eat. Again, learning from one child to the next, I decided to skip purees altogether & go with what is called baby-led weaning. Essentially, it's skipping purees & heading straight for mushy enough solids that the child an grasp for her/himself. I guess it's hip right now, but to be honest I just didn't want butternut squash on my ceiling. 


So we started with ripe avocado, followed by almost every other food we ate for dinner that was mushy enough. He's a mess, but doing great. A few weeks ago, I was running through store & found squeezable baby food pouches. What a fantastic idea! For a baby who is a good sucker & likes food & has a mom with spinach on the stairs issues, this is perfect! So we've added a pouch for lunch & dinner since then, supplemented by whatever else we're eating.

The food seems to be agreeing with him. Last weigh in, earlier this week, at 7 & a half months: 19.6 lb!

{spanish quinoa}

Since we moved back to the East Coast & close to one of our friends who is vegan I've been more interested in preparing meals that were meat, dairy & egg-free. I'm not sure that our family is ready to take the leap to completely free of those items but I've decided to have at least one vegan dinner each week. I guess, since we're vegetarian already, it's like our version of "meatless Mondays."

My slow cooker had been really underused in Utah. It was out of reach, hard to get to & not in the forefront of my mind when I made the weekly meal plan. However, since moving we have different kitchen space &, with some conscience effort, it's been put back into rotation. Honestly, it's such a perk to be able to do most or all of the dinner preparation while Cassidy is at preschool or while the kids are napping in the afternoon. Then during what I call "the witching hour" right before Michael gets home from work & the girls are wound up & Cade needs to nurse 60 times & the cats need fed & someone rings the doorbell & my phone rings...well, at least dinner is made!

So, with those in mind I happened through the vegetarian/vegan cooking section while Christmas shopping on a Barnes & Nobles gift card. Lo & behold I came across this gem.

I've been combing through it & making a recipe every week or so. So far I give the book five stars. It has a lot of, what my extended family might call, "interesting" recipes but everything so far seems to be really easy with mostly easy to access & minimal ingredients. The recipes range from soups, casseroles & main dishes to bread, breakfasts & desserts. Some are all day cooking recipes that you prepare in the morning & some are just an hour or two out from the meal - but just enough time that you aren't crazy & rushed when that witching hour hits.

This week's winner - which will probably go into our rotation of dinner staples - was Spanish Quinoa. It was listed as a pasta/grain side but with an option to add a protein to make it a one-pot dinner. It was fast, super easy to prepare while the kids were napping & was delicious. My comments in italics.

Ingredients 

• 2 T olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced (I used more-ish. We love garlic.)
• 1 bell pepper, cored & chopped (I used red. It was on sale. And pretty.)
• 3 cups water (I added just a little more, maybe ¼ cup since I was adding the optional seitan)
• 1½ cups quinoa (We like the red quinoa. It has a fuller, nuttier taste. And pretty!)
• 2 T (12g) vegan chick'n flavored bouillon (I used three cubes.)
• 2 T tomato paste
• 1 t salt
• ½ t chili powder (my measurements were something to the effect of "shake-uh-shake-uh-shake")
• optional (to make this a one-dish-meal) package of chick'n flavored seitan

Directions

Heat the oil in a skillet over medium heat and saute the onion until translucent, 3-5 minutes. Add the garlic and bell pepper and saute until the pepper is soft, 3-5 minutes.

Combine the sauteed veggies, water, quinoa, bouillon, tomato paste, salt, and chili powder in the slow cooker. Stir until the tomato paste and bouillon are mixed in the liquids. Cook on high for 1½ to 2 hours (it took the full 2 hours & honestly could have cooked just a little longer), until the quinoa has unfurled. Taste and adjust the seasonings.

Yield: 8 servings (eh, 4 large or 5 small if a one-dish meal)

Total Prep Time: 15-20 minutes

Total Cooking Time: 1½ to 2 hours

project 365 photo: 09.02.2011 {cumin-spiced chickpeas & carrots over couscous}

Tonight's version of "Yes, my kids eat that!" comes compliments of Chef Michael!

Cumin-Spiced Chickpeas and Carrots on Couscous from Cooking Light Magazine

Ingredients

• 1/2 cup organic vegetable broth
• 1 tablespoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 tablespoon tomato paste
• 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 3 tablespoons canola oil, divided
• 1 cup chopped red bell pepper
• 1 cup julienne-cut carrots (we used tri-color carrots from our local CSA, more color!)
• 1 jalapeño pepper, finely chopped
• 1 teaspoon cumin seeds (we used ground cumin that was on hand)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground red pepper
• 6 garlic cloves, minced
• 4 cups warm cooked couscous (about 2 cups dry)
• 1/2 cup cilantro leaves
• Lemon wedges (optional)

Preparation

1. Combine the first 4 ingredients, stirring with a whisk.
2. Dry chickpeas thoroughly in a single layer on paper towels. Heat 2 tablespoons oil in a large skillet over high heat, and swirl to coat. Add chickpeas to pan, and stir-fry for 3 minutes or until lightly browned. Remove chickpeas from pan with a slotted spoon; wipe pan clean with a paper towel. Add the remaining 1 tablespoon oil to pan, and swirl to coat. Add bell pepper, carrots, and jalapeño to pan, and stir-fry for 2 minutes or until vegetables are slightly tender. Add cumin seeds and the next 5 ingredients (through garlic) to pan, and stir-fry for 30 seconds. Add reserved broth mixture and chickpeas. Bring to a boil, and remove from heat. Serve over couscous, and top with cilantro. Serve with lemon wedges, if desired.

project 365 photo: 07.06.2011 {cheeky}

those cheeks. makes me want to just gobble her up.

project 365 photo: 06.11.2011 {out to eat}

mmmm. my favorite summer pasta dish.

It's springtime nearing summertime & my taste-buds are ready for fresh fruits & vegetables and cold, tasty treats. In fact, I've been craving real lemonade for about two weeks. Fortunately for me our local Farmers Market at Pioneer Park starts this Saturday so, if the weather & little people in my life cooperate, I'll be able to give into those cravings very, very soon. In the meantime, I made my favorite summer salad for dinner tonight: pasta salad with tofu & mozzarella. It's a quick, easy lunch or dinner that is good the day of & excellent the day after for lunch either cold, room temperature or warmed. You can easily substitute chicken for tofu too, if you're soy inclined. (omg - I crack myself up)

Hope you're gearing up for summer veggie season somehow or another too! Links to easy, kid-friendly summer vegetable recipes welcome anytime!

project 365 photo: 06.04.2011 {out to dinner}

Cassidy has become a big fan of going out for dinner. She isn't picky about where or for what, but, much like her Daddy & Poppy, she likes to get out of the house, people watch & make new friends wherever she goes. Being here, just the three of us, is great, but I agree with her these days that getting out of the house at least once a day is really important! We went to The Blue Plate Diner with the early bird crowd of families with very small children & grandparents - my favorite kind of crowd when wrangling the girls by myself. They do a great job though being patient & entertaining each other while we wait for our food. So proud of my big girls!

 

project 365 photo: 05.24.2011 {dinner swap}

Among the many things I'm going to miss about living here - like our friends, church, preschool, great parks (both local & awesome nearby national parks), huge mountains, great snow, our cute house, I could go on & on - I'm definitely going to miss our weekly dinner swap with our Kate, Paul & their adorable little boy. For the past year we've taken one day a week to provide dinner for the other family. It's a treat to know that there will be something yummy & healthy for dinner that isn't take-out & you don't have to do anything but eat it. It's been great particularly because their family is also vegetarian. And even better than that, Kate makes the best desserts ever.

So, if you know someone in our new neighborhood who is interested in a swap, just let me know. I'd be more than happy to start the Atlanta version once we get there & settled!

project 365 photo: 05.21.2011 {holy guacamole}

We went to Chipotle for dinner tonight. Completely unprompted Cassidy said to me, "Holy guacamole people!"

- Posted from my iPhone

project 365 photo: 02.22.2011

I love dinner exchange night. Especially because Kate makes ridiculously good dessert. Mmm!
- Posted from my iPhone

dinner swap: sweet potato and gruyère turnovers

A few months back we started doing a dinner swap with some good friends, Kate, Paul & Kai, who are also vegetarian. Once a week we double our recipe & drop off a complete meal for them & once a week they do the same for us. It's really nice to know that each Tuesday, the one day of the week that both Michael & I work outside of the house, dinner will show up at our door. 


Recently Real Simple Magazine had an article called "The Great Dinner Swap" which gave ideas on putting together a successful dinner swap. The article bases their swap on multiple families, but we've found that swapping with just one other family is perfect for us.


They also shared six "big batch" recipes that will feed four families of four. I've tried the two vegetarian recipes & they turned out pretty yummy! The only advice I'd give to anyone trying the "big batch" recipes is to assume it will take more pots & pans than anticipated (the writers must assume that everyone has industrial sized pots & pans, which I don't!) & more time than they have listed on the website. 

-------------------------------------------------------------------------------------------

Big Batch Sweet Potato and Gruyère Turnovers

Serves 16| Hands-On Time: 1hr 10m | Total Time: 1hr 45m

Ingredients

• 3 large onions
• 3 pounds sweet potatoes
• 1/4 cup olive oil
• 4 bunches Swiss chard, stems discarded and leaves cut into 1/2-inch strips (about 24 cups)
• 1 pound Gruyère, grated (4 cups)
• 2 tablespoons fresh thyme leaves
• kosher salt and black pepper
• 8 refrigerated rolled piecrusts, each cut in half (to form 16 half-circles)
• 1 large egg, beaten

Directions

1. In a food processor fitted with the large grating disk, grate the onions; transfer to a bowl. Grate the sweet potatoes and transfer to a second bowl.
2. Divide the oil between 2 large pots and heat over medium-high heat. Divide the onions between the pots and cook, stirring often, until beginning to soften, 8 to 10 minutes. Divide the chard between the pots and cook, stirring, until wilted, 5 to 7 minutes.
3. Divide the vegetable mixture between 2 bowls. Dividing evenly between the bowls, fold in the sweet potatoes, Gruyère, and thyme; season each with 1 ½ teaspoons salt and ½ teaspoon pepper. Spread the sweet potato mixture from both bowls onto a rimmed baking sheet and let cool for 10 minutes.
4. Dividing evenly, spoon the mixture onto one side of each half-circle of piecrust (about ½ cup per piecrust), leaving a ½-inch border. Dot the borders with water, fold the dough over to form a quarter-circle, and press firmly to seal; crimp, if desired. Cut 3 slits in each turnover and brush with the egg.
5. To eat tonight: Bake the turnovers on a parchment-lined baking sheet at 400° F until golden brown, 20 to 25 minutes.
6. To freeze and cook later: Freeze the uncooked turnovers on a parchment-lined baking sheet just until firm, 15 to 20 minutes. Transfer to freezer-safe resealable bags and freeze for up to 3 months. To cook, bake the turnovers from frozen on a parchment-lined baking sheet at 400° F until golden brown, 30 to 35 minutes.

Do you swap meals with friends or family? What tricks do you have to make it run smoothly? Any good websites for recipes or any recipes you'd like to share?

spaghetti with zucchini, walnuts & raisins.

A quick, delicious week-night dinner courtesy of Real Simple.

Ingredients

• 12 ounces spaghetti (3⁄4 box)
• 3 tablespoons olive oil
• 1/2 cup walnut halves, roughly chopped
• 4 cloves garlic, thinly sliced
• 1 1/2 pounds small zucchini (4 to 5), cut into thin half-moons
• 3/4 cup raisins
• kosher salt and black pepper
• 1/4 cup grated Parmesan (1 ounce)

 

Directions

photo credit: Real Simple

1. Cook the pasta according to the package directions. Drain and return it to the pot.
2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes.
3. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
4. Add the zucchini and raisins and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
5. Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.

we give thanks...

...for family, friends, children, laughter, food, shelter & love.

Hope you had a wonderful Thanksgiving!

I.didn't.get.to.the.store Pasta

This is less recipe & more small brag that our garden is finally beginning to produce. (Tomatoes are leftovers but we can't wait for our own!) From bottom: basil, rosemary, oregano & chives. We also have sage, dill & apple-mint (which is taking over the yard!).

Directions 

Sautee leftover chickpeas, tomatoes & spinach in olive oil over medium heat (adding in that order since the chickpeas will take the longest). Then add herbs for the last minute with a little garlic, salt & pepper. Toss with whatever noodles happen to be in the pantry & you have yourself "I.didn't.get.to.the.store Pasta."

Mmmmm.

homemade shells & cheese

Happy Tax Day! This recipe is one modified from the famous Rauhauser macaroni & cheese that my mom & both aunts make for many family get-togethers. I forgot to take pictures as I was cooking the other night, but am sitting here eating (leftovers for breakfast!!!) & it's so good I couldn't not share.  Enjoy!


the ingredients:
12 oz. pkg. firm tofu
 3/4 box small pasta shells
2 eggs
1/2 c. milk/soy milk
1/2 t. salt
1/2 t. pepper
1 c. shredded mozzarella
1 1/3 c. shredded cheddar
2 T. crumbled blue cheese


the process:

1. start water boiling for pasta & preheat oven to 375 degrees F.
2. open package of tofu, drain & press water out (I usually sit it on the cutting board & then put something heavy on top)
3. cook pasta according to package
4. while pasta is cooking, crack eggs into a 2 1/2 quart casserole dish & beat
5. add milk/soy milk (I use whatever happens to be in the fridge), salt & pepper to casserole dish, beat more
6. add tofu, mozzarella & cheddar to casserole dish & mix until tofu is pretty crumbly
7. after draining pasta, add it to casserole dish, mix until shells are sufficiently covered in cheesy, tofu-y goop
8. sprinkle blue cheese over the top (if you're not a blue cheese fan, grated Parmesan works well too) 
9. cover with casserole lid or aluminum foil
10. bake for about 45 minutes, taking top off for last 10 if you prefer crunchiness on the top layer

the results:
Cheesy goodness great for dinner, easily reheated for lunches (& breakfast if you're as strange as me) & something my toddler (& husband, for that matter!) digs into like nobody's business.

pasta salad with tofu & mozzarella

the ingredients:

• 4 c. uncooked penne or other small tube pasta
• 12 oz. pkg. extra firm tofu, drained & cut in 1/2" cubes
• 2 c. grape tomatoes, halved
• 8 oz. fresh mozzarella, cut in small pieces
• 4 c. chopped spinach
• 8 T. sesame oil (divided)
• 3 T. white wine vinegar
• 1 t. kosher salt
• 1/2 t. garlic pepper

the process:

1. cook pasta according to the package; drain & rinse under cold water
2. heat 2 T. sesame oil in large skillet over medium heat; cook tofu for 8 minutes on one side, then 8 minutes on the other side
3. combine pasta, tofu, tomato, mozzarella in large bowl
4. whisk together remaining oil, white wine vinegar, salt & pepper
5. either combine everything & serve immediately, warm --or--store separately & combine later to serve chilled

the results:

Yummy goodness great for dinner & easy to pack for lunch too. Adapted, to suit this vegetarian, from Real SImple's pasta salad with salami and mozzarella.

proof that I'm raising a healthy eater:

Cassidy was "helping" me cook tonight, as evidenced by the cheese & tomato all over her face & dress. She loves tofu & was really, really bummed when I took it from her to cook. Here's evidence - amusing toddler whining involved...

1st ponytail!

This weekend I attempted the first major obstacle of motherhood to a girl - the ponytail. I did question a few wiggly minutes into the process if I was cut out to be the mommy of a little girl, but, after discovering both a water spray bottle to make the very wispy hair easier to manage & a few distraction devices, it did get done. Not too bad for a first try, huh? Maybe we'll go for pigtails in a week or so! Here are a few other pictures!



That night Cassidy enjoyed a new favorite for dinner - spaghetti! Delicious! Although after she was finished she couldn't wait to get the goo off of her hands - she kept reaching up toward me with a little pathetic look on her face. Hopefully this phase of liking to clean up will stick, right?