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.