Tea Party Prep

I am already starting to plan a tea party for my daughter's 2nd birthday. I have most of the details worked out (menu, decorations, guest list) and am getting excited to see how everything turns out.

One of the things I can do ahead of time is make these paper flowers. I am going to string them together and hang them instead of a banner.

I am using light pink and white tissue paper  to fit with the rest of the decorations. I found a great tutorial online - it has directions to make four different types of flowers. Here's the link.

Time for me to get back to folding and cutting!

Valentine's Day Recap

Hi everyone! I hope you had a great Valentine's Day with the ones you love. We spent most of the day at home except for a quick trip to check out the newest grocery story by our house. It's called Natural Grocers and I was pretty impressed with what they have to offer. They had some great produce (rainbow carrots, daikon radish, purple and cheddar cauliflower and broccolini just to name a few). I was also really happy to see a large selection of natural medicines/remedies for kids.

We made lunch for a friend of ours and it was great. It was Chicken with Tomatoes and Capers from the New York Times. Here is the link.

But, what I really wanted to show you was the craft the kids and I made for John.

These were really easy to make and didn't take too much time (so the kids didn't get bored). The only thing I had to buy were the canvases. I used 8x10s. The other supplies were contact paper, paint and makeup sponges.

I started by cutting two pieces of contact paper to the same size as the canvas. Then I cut out the outline of a heart and placed in on the canvas.

Next I let the kids pick out three paint colors each and put them in muffin liners inside a bowl.

I gave them the makeup sponges and let them cover the whole canvas.

 

 Here's what they looked like after the painting.

Let them dry then peel off the contact paper. That's it! You could do this with so many different designs. You could do the first letter of their name, different shapes, or different holiday themes.

Curried Ground Turkey with Potatoes

Curried Ground Turkey with Potatoes has become a staple for my family. I discovered it last year while looking at foodily and I am so glad I stopped to put it on my "to make" list.

Everyone in the family likes this dish and we also like to have the leftovers for breakfast the next day. As you can see, we top the curried ground turkey with potatoes with a fried egg.

It. Is. Delicious.

This is not a spicy curry (unless you want to make it hot) and the curry flavor is not overwhelming, so even if you think you don't like curry I would encourage you to try this dish.

I have adapted this recipe from Simply Recipes.







Curried Ground Turkey with Potatoes.
Adapted from Simply Recipes
Ingredients:
3-4 Tbsp vegetable oil
1 pound ground turkey (or substitute ground pork)
1 onion, chopped
1 tsp grated garlic
2 minced garlic cloves
1/2 Tbsp garam masala
1/2 Tbsp curry powder
1 tsp tumeric
1 tsp ground cumin
1 tsp ground coriander
1/2 cup water
2 large pototoes, cut into 1-inch chunks
4 Roma tomatoes, cut into small chunks or 1 can of diced tomatoes (15 oz)
1 cup frozen peas
1 cup frozen corn
1/2 cup chopped cilantro
Salt and pepper

Heat the vegetable oil over medium-high heat in a large skillet. Once the oil is hot add the ground meat. Break the meat up and cook until it begins to brown.
Add the chopped onion. Stir and cook for 4-5 minutes, until the onion starts cook through.
Season with salt and pepper.
Add the grated garlic and ginger and saute for another 1-2 minutes.
Add the garam masala, curry powder, tumeric, cumin, coriander, water and potatoes. Stir to combine then cover with a lid (or a pizza pan if you don't have a lid for your skillet). Turn the heat down to medium-low and simmer for 20 minutes, until the potatoes are fork tender.
Add tomatoes, peas and corn. Cover and cook for another 2-3 minutes.
Top each serving with cilantro and a fried egg. This can also be served with bread or rice.

Garlic Cilantro Shrimp

If you are looking for a light, healthy dish to combat all the holiday treats you ate, look no further! Garlic Cilantro Shrimp is easy to throw together, even at the last minute.
I made this for lunch one day when I didn't have any leftovers and not a lot of time.  The kids loved it and ate all the shrimp.

Garlic Cilantro Shrimp

2 Tbsp olive oil
1 Tbsp butter
2 cloves minced garlic
20 shrimp, peeled and deveined 
1/2 cup chicken or vegetable stock
1 lemon.
1/4 - 1/2 cup cilantro (depending on how much you like cilantro)
Salt and pepper
1/2 lb spaghetti

Peel and devein the shrimp. Zest the lemon then juice it and set aside. Cook the spaghetti according to package directions. While it is cooking heat the olive oil in a skillet over medium high heat. Once the oil is hot add the shrimp. Cook for one minute then add the garlic. Cook for another two to three minutes until the shrimp is done. Reduce the heat to low and add the butter. After it is melted add the chicken stock and add about a tablespoon of lemon juice.

After the pasta is drained add it to the skillet along with the cilantro, a sprinkle of lemon zest and salt and pepper to taste. Toss together and serve immediately.

Cranberry & Chocolate Granola Bars

These Cranberry & Chocolate Granola bars are so easy to make and I like to think they are healthier than store bought bars. This recipe has a lot of ingredients but goes together quickly.

You can wrap individual bars in plastic wrap then keep them in the freezer. This batch didn't last long enough for that - the kids couldn't stop eating them!

Here is what you will need:

2 cups old fashioned oats
1/4 cup flax seeds
1/4  cup chia seeds
1/4 cup sesame seeds
3/4 cup coconut flakes
1/4 cup coconut oil
1/2 cup honey
1/4 cup brown sugar
2 Tbsp butter
1 tsp vanilla
1/2 cup dried cranberries
1/2 cup chocolate chips

Preheat the oven to 350 degrees.

In a large bowl mix together the oats, flax seeds, chia seeds, sesame seeds and coconut flakes.
Melt the coconut oil and add to the bowl. Mix well. Pour the oat mixture into an 8x8 pan and bake for 8 - 10 minutes, stirring once.

In a small saucepan bring the honey, brown sugar and butter to a boil. Remove from heat and add the vanilla.

Once the oat mixture is done baking remove from the oven and put back in the mixing bowl. Clean the 8x8 pan then line it with parchment paper and set aside.

Pour the honey mixture over the oats then add the cranberries. You can add the chocolate now and it will melt into the mixture. If you want actual chocolate chips in your granola bars wait until the mixture has cooled for a few minutes before adding them - it's up to you!

Mix everything together then pour into the lined pan. Cover and put in the fridge. After 20 - 30 minutes they should be cooled enough to cut.

First Snow = Chili!

We had our first snow tonight and the cold temps made me hungry for chili.

When it comes to chili, I am a purist. My recipe is simple and I don't intend to change it. Ever.

I don't know if I've ever felt like making any other kind of chili. I can appreciate white chicken chili, sweet potato chili or any of the other variations out there, and some of them are quite good, but I don't choose to cook them.

This is the recipe my Mom made and the recipe my kids will grow up eating.

Seriously, the hardest thing about this recipe is cutting up an onion. And it doesn't lack for flavor, I promise! The spices in this recipe reflect the fact that I want my kids to be able to eat it. Want it spicier? Add some peppers or more chili powder.

If you are reading this in the midwest you should think about throwing on a pot for dinner tomorrow. It is the perfect meal to warm you up after playing in the snow.

It can simmer for 20 minutes or 2 hours and be just as good.

My Mom's Chili
1 lb ground meat (pork, beef or turkey)
1 medium white onion, chopped
1 can chili beans
1 can kidney beans
1 can diced tomatoes
1 can stewed tomatoes
2 Tbsp chili powder
2 Tbsp ground cumin
1 tsp garlic powder

Cook the onion and ground meat in a large stew pot. Drain if necessary. Add the rest of the ingredients. Bring to a boil, stirring occasionally, then turn to low heat. Cover and let simmer until ready to eat. It is best when simmered at least 20 minutes.

Spaghetti Squash with Sausage and Peppers

Looking for a new way to use spaghetti squash? Try my Spaghetti Squash with Sausage and Peppers.
It comes together quickly and is a great fall dish.

I like this recipe because there is not a heavy sauce covering up the flavor of the squash.

The sausage and pepper topping is a recipe that I make and use in many different ways. It can be grilled in foil packs in the summer or sauteed in a pan and used as a main dish on it's own, over spaghetti or of course, over spaghetti squash.

Bonus - the leftovers are amazing if you toss them in a skillet and add a couple beaten eggs. You could even add a little cheddar cheese.


Spaghetti Squash with Sausage and Peppers

1 lb kielbasa (I use a lighter turkey version)
3 peppers, I use one green, one red and one yellow
1 medium white onion
2 cloves garlic
1 Tbsp olive oil
1 spaghetti squash

Preheat the oven to 400 degrees. Prep the squash by washing it, cutting it in half and removing the seeds.
Place cut side down in a 9x13 baking dish. Add about 2 inches of water.
Bake for 35 - 40 minutes, until the squash is fork tender.

While the squash in the oven make the toppings. Slice the onion and peppers. Mince the garlic. Slice the kielbasa into bite size pieces.

Heat a skillet over medium-high heat. Add the olive oil. Toss in the garlic, onion and peppers. After about 2 minutes turn the heat down to medium and cover. Cook for about 10 minutes, stirring occasionally. After ten minutes add the kielbasa. Cover and cook until the peppers and onions are soft.

Once the spaghetti squash is done use a fork to scrape it out of the skin. Top with the sausage and peppers and add salt, pepper. It is also good with a little parmesan sprinkled on top.

I hope you like this dish - my whole family did, the kids even had seconds!