today's lunch

Creamy potatoes.
1 medium sweet potato peeled, cut in 1 inch slices
3 medium Yukon gold potatoes, peeled, cut in 1 inch slices.
1 medium Vidalia onion sliced.
2 cups half and half
1 cup softened cream cheese.
1/2 cup parmesan cheese.
Salt and pepper to taste
Preheat oven to 350. In a medium bowl mix half and half, cream cheese and parmesan cheese. Toss potatoes, onions, parmesan, salt and pepper; with a spatula stir well all ingredients. Transfer to an oven proof bowl. Bake for 1 hr.

Weekend

Not much to write about today, James' nap is about to end pretty soon.
After long hours of work these past two weeks, we decide to take the family for a visit at Sault Ste Marie, a cute little town with amazing charm. There we watched the Soo Locks in action, amazing engineering design, also James had his first "frog race" event and even when we did not get any prize it was a good time.
Is nice being able to spend a whole two days, just enjoying our family, gotta love it. Our family enjoying each other, laughing, drinking (James had his milk shakes) but loved the Irish pub. No stress, no fuzz just plain fun.
I feel one of the most blessed women ever, these two guys bring lots of joy to my life.
Today no recipe just kicking it old cuban style with black eye bean soup, rice and pork chops for mommy.

Escanaba

Rainy day here in Escanaba, so far a month has passed and every day the place gets more beautiful. Love looking at the trees turning colors,they have a vibrant yellow and fiery red, promise I will be posting pics of the sunset before the snow find its way around.

I am thinking somewhere around a nice salad for dinner tonight, looked at my Weight Watchers book and found it, Thai Shrimp Salad. I know James never had shrimp before so need a plan B.

Here is Thai Shrimp Salad

1 1/2 pounds medium shrimp, peeled and deveined.
3 tbsp lime juice
2 tbsp teriyaki sauce
1 serrano pepper, seeded and minced
3 cucumbers , sliced
1 red bell pepper, thinly sliced
2 carrots shredded
3/4 chopped cilantro
1/4 cup thinly sliced fresh mint
1 shallot, thinly sliced
Red lettuce leafs.

Bring a large saucepan of water to boil.Add shrimp and cook about 2 minutes. Drain the shrimp then rinse under cold water to stop the cooking. drain again.
Whisk together the lime zest and juice, teriyaki sauce, and serrano pepper in a large bowl.Add shrimp, cucumbers, bell pepper, carrots, cilantro mint, and shallot, toss to coat. Serve over lettuce.

Polenta for lunch

Yeahhhh for a whole night sleep. Taking one daily nap works out better for him, so hopefully he will be eating better today too. Teething is a big factor in his eating habits, which happens to be almost every week:)when a tooth is working its way out he doesn't seem to be as hungry. A big reason for me to be in the kitchen every day, mixing, stirring, testing and coming up with odds flavors and dishes he might enjoy but with high chances of ending on the floor.


Tofu and polenta

3 cups water
1 cup corn meal
1 tbsp butter

1 cup tofu
1 tbsp olive oil
2 tbsp tomato paste
2 garlic cloves, chopped.
1 small onion.
salt and pepper to taste
Parmesan cheese.

In a medium bowl mix water and polenta. Transfer over to medium saucepan add butter. Place over low heat and cook stirring frequently with a whisk to prevent lumps and sticking. Cook for about 15-20 minutes until polenta is thickened.

In a small saucepan over medium low heat, heat oil. Add garlic, onion stir for 1-2 minutes. Add tomato paste,tofu, water, stir and cook until sauce thickens.
Serve over warm polenta, sprinkle with parmesan cheese.

After dinner yummy bite- Apple-pear crumble

This is a nutritious and yet yummy bite, so I don't feel guilty, indulging today and is withing my weight watchers point values.

4 apples, washed, peeled, cored, and diced
2 pears washed, peeled, cored, and diced
2 tbsp agave nectar
water
4 tbsp cranberries
4 tbsp of ground organic oats.
1 tsp vanilla
1 tbsp butter
cinnamon taste.

Preheat oven 375 F

In a medium saucepan place apples, pears, agave nectar, and cranberries, cover halfway with water. Over medium heat bring to a boil then simmer on reduced heat for about 10-12 minutes until water is absorbed but mixture does not look dry.

In a small glass bowl, by hand blend oats, vanilla and butter.

Lightly coat with butter an oven proof pan. Pour fruit mix in a single layer. Sprinkle the oat topping along with cinnamon to taste, bake for 25 minutes.

Update

Whoa, what a busy bee my sweet baby has become. Nothing stops this little guy and the idea of trying activities to make him tired is a dream to come true.
It is fun seeing our little baby become a rambunctious toddler who loves the outdoors, playing, singing, reading and dancing but is even better when papa comes home and takes over. Mama needs her rest. Honey just kidding, muaw love you both.


Today's recipe, a staple and always a family favorite, Black beans soup. The key is cooking everything fresh, from scratch and using a pressure cooker. Some of you might think, too much trouble but from experience it should be no much of a hassle and definitely worth trying. Instead of the pressure cooker you can always use a crock pot only as you probably know it will take a bit longer.

Black Bean soup

2 cups black bean
6 cups water.
Pressure cooker
4 tbsp oil
1 small onion chopped
2 garlic clove chopped.
2 tbsp tomato paste
1 tbsp cilantro chopped
1/2 cup water
salt and pepper to taste.

Fill pressure cooker with water and beans. Cook on medium for about 1 hr.
While beans are cooking, in a saucepan heat oil, add onion and garlic, saute until onion have a translucent appearance. Add cumin and tomato paste, keep stirring. Add half cup water, boil for 1 minute. Set aside.

When beans are fully cooked. best way to know for sure is to place one bean on the counter and with a fork mash it up. If not tender return to pressure cooker for a little bit longer. Later fold sauce into beans, Add salt and pepper to taste, cook for 30 minutes or until reaches desired consistency

Sweet Delight- Whipped ricotta and blueberries compote.

1 cup ricotta cheese
1/2 cup organic blueberries compote.
cinnamon to taste

In a food processor puree the ricotta. Place in a small bowl alternating layers of blueberries and ricotta. Sprinkle with cinnamon.

What's for dinner

Yahooo, James slept a whole 12 hours last night, now he is back taking his morning nap giving mami time to write and putz in the computer. Hopefully I will also have some time to finish reading The happiest toddler in the block then moving to read The joy luck club.
Having reading time has been a wonderful plus among other highlights of our Michigan Up adventures.

Smoke Gouda and Ricotta cheese quiche. Yummy and delicious, a HUGE HIT with our boy he ate two slices for lunch and one for dinner, We are in an eating frenzy; guess he is not teething for now.

1 cup ricotta cheese
1 cup shredded smoke Gouda
2 eggs beaten
1 pie shell
salt and pepper to taste.

Preheat oven 350 F. Place pie shell in a greased oven proof container. In a medium bowl mix all the ingredients, pour over pie shell. Place in oven, cook for 45 minutes.

August 30th, 2010

O.K everyone we are still away from home but having a blast, so far is great being able to spend a lot of time as a family, feels like a paid vacation, well at least is what I think.
Yesterday weather drove us to Gladstone beach and playground;when some individuals might consider 85 degrees kind of balmy the two of us were sweating like pigs in a blanket. It was a nice day except for the fact that since we switched from cloth diapers (traveling reasons at the moment)James got another awful diaper rash. Arrrghhhh, hopefully it gets better soon.

Also I decided to begin a daily food thread recipe or at least try to do so. Here is our first daily food log, enjoy.

Flying pancakes Recipe.

1/2 cup all purpose flour.
1 cup milk
1 egg
1/2 tsp baking powder.

Mix all ingredients. Place lightly greased pan over medium heat. Pour batter with ladle over hot pan, once the edges of pancakes begin bubbling some, flip pancakes.

Serve with maple syrup.

James ate about half a pancake and 1/2 cup organic yogurt on the side.


Lunch - Applesauce muffins, Sweet potatoes and Millet.

Baked Sweet potatoes and millet crumbs
½ cup millet
1 ½ cup water
1 Tbsp olive oil
1 medium sweet potato
Sea salt to taste.
Preheat oven 400.
With a fork pierce sweet potato all around. Wrap in aluminum foil, place in oven, bake for 1 hr. Cool in rack.
In a medium sauce pan, mix millet, water, olive oil and salt. Bring to a boil over medium heat, once is boiling turn heat to low and cook until water is completely absorbed.
Scoop out flesh out of sweet potato discard skin, mashed up and serve with cooked millet.

No fuzz baby applesauce muffins
1 cup all purpose flour
1 cup applesauce
2 cup granulated sugar.
2 eggs
1 stick softened butter.
1 ½ tsp baking powder
½ tsp baking soda.
1 Tbsp nutmeg
Preheat oven 325 F. Line a muffin pan with muffin cups for easy clean up.
Mix all ingredients, making sure no lumps are left. Pour batter on muffin cups, place in oven bake for 20 -25 min.