Love at Last

I have made attempt after attempt to love quinoa. It seems to have superpowers, according to healthy foodies everywhere. All attempts failed until this one. I have discovered, by stealing an idea from a local vegetarian joint, that I love quinoa when it is paired with lots of other crunchy textures of food. So, my last and best attempt...Warm Vegetable Quinoa Salad.

Ingredients

spring lettuce mix

cooked quinoa (I used the red quinoa from TJ's)

tempeh (cut into small cubes, browned in a cast-iron skillet with some olive oil, salt and pepper)

onions (caramelized, lots of them!)

zucchini, tomatoes, peppers (lightly sauteed with a bit of crunch left in them)

herbed goat cheese (from my favorite store ever, of course...see quinoa above)

Just make all of this into a huge salad. Dump it all in. Onions and goat cheese on top, as they are super flavorful and with them added, you really don't need dressing.

I would serve this with some really good crusty bread and real, real, real butter. Yum.

And since it is such a complete protein/animal-friendly/high-in-vitamins dinner, you should definitely eat half of a dark chocolate bar like I did. :)

P.S. Avocado never, ever hurts. Pile it on if you have it.

P.P.S. I need to start taking pictures of our food before it is devoured, so my posts can be a visually interesting. Hunger always seems to beat boring blog post.

P.P.P.S. If you are thinking, "Her kids eat that!?" You are erroneous. But I keep hoping...

Job Well Done

You know when I feel really good about a day of parenting?

When the day is halfway through and they look like this.

Fun was had, don't you think?

Intermission

So, I am realizing that taking time to write a blog implies that you have time. Here lies the problem...My lovely little L must have talked to her other 4-year-old friends and the jig is up. No more naps for me (I mean, for her, ahem....) Needless to say, my two-hour-block of quiet lunch, quick cleanup, serene shower and zone-out internet time, are OVER. Can you hear me weeping?

However, I have two recipes I must share before I depart. Tomato Soup and some sort of Quinoa Warm Salad that I have made up, which I will try to post next week.

Let it be known that I actually LOVE Campbell's Tomato Soup. This is a simple, healthy version of said soup with a little more oomph and texture. I got it from the 345 lb. book by Mark Bittman How to Cook Everything Vegetarian. This cookbook is definitely on my Christmas wishlist, by the way, seeing as my local library has already lent it to me two times.

Ingredients

2 tbsp. olive oil

2 tbsp. tomato paste

1 large onion, sliced

1 carrot, diced

Salt and pepper

4 cups canned whole tomatoes (include juice)

1/2 teaspoon dried thyme

2 cups vegetable stock

1 tsp. sugar (optional)

Heat oil deep saucepan. When hot, add tomato paste and let it cook for a minute. Add onion and carrot, salt and pepper. Let cook for about 5 minutes. Add tomatoes and thyme and let cook for about 15 minutes. Add stock, stir and taste. Adjust seasoning if soup tastes flat. When soup is cool, pour into blender and puree.

I added salt and pepper upon serving. We ate this with cornbread muffins (made from Trader Joe's mix.) Of course, grilled cheese would be perfect also.

Bittman offers several variations in his cookbook, including adding cream or milk. However, I found that with the blending, this soup turns out very creamy without the addition.

And the greatest miracle of all, both kids ate it. I owe you one, Bittman.

Cozy Side Dish

Roasted potatoes are not rocket-science, I know. But, if they are not on your weekly menu, particularly in the fall and winter (okay, it is still 68 degrees here, but still...) you are missing out. This is a warm, hearty, healthy side dish. We have been doing vegetarian dinners, so roasted potatoes go well with a vegetable omelet, asparagus and salad, or if you eat fish, broiled salmon.

I use this recipe but add two chopped zucchinis and one chopped onion. I also use a lot less olive oil, but I don't really measure so I am not sure how much I use. The tiny fingerling potatoes at Trader Joe's right now are so buttery and the bag of blue, red and yellow potatoes look just a bit fancy.

Ingredients
3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)

Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

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Kitchen Envy

I am grateful for my home.

I love our simple life.

We are warm and safe and fortunate.

But, can I also simultaneously really, really want to redo my kitchen and have it look like this?

Seriously. Can we talk about that chandelier? And the red pan? And how cute the kiddies would look with their bottoms on those stools, dripping oatmeal all over that lovely counter? And how my pumpkin muffins would always puff up just right in that oven?

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Things I Love

Silver nail polish

Seriously, for 6 dollars, I actually feel just a little bit current and cool. This is refreshing seeing as I just finally heard that darn "Umbrella" song everyone has been talking about. Or everyone was talking about. Last year.

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Mark Bittman's How to Cook Everything Vegetarian

It is huuuge. Really, really huge. But, you can read through it like a book. Okay, it will take weeks. But his simple approach to plant-based meals is refreshingly easy and with a plethora of recipes, you will certainly know what to do with those last measly vegetables in your produce drawer.

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We Planted a Tree by Diane Muldrow

This read-aloud will delight your children. The illustrations are beautiful and fun. The story teaches the importance of nature and also the growth/changes of family. I admit it; I cried.

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Mad Men

Okay, please tell me you watch this show. Please. It is superbly acted, dramatic, funny and such an interesting glimpse into recent American history. Plus, the clothes. And Joan. Okay, and Don. And the role of women and...the clothes. Don't be alarmed if you watch and suddenly have an urge for a cocktail.

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I like Arting

My oldest declares the above, "Mama, I like arting," while coloring with crayons. When asked what she did at school that day, she answers, "I arted." And after my visit with her teachers this morning for our getting-to-know-you sesh in her new classroom, she asked, "Was there a lot of arting stuff in there?" My little one, last night, followed the trend. When I asked him what he was doing, he answered, "I am a hard worker. I am arting."

So, last year I saw this brilliant idea to help deal with the massive amount of art projects that our children bring home from school, in addition to the masterpieces produced at home. Well, I have never used photoshop and we don't have much wall space. So, I came up with an alternative. Probably a bit lazier and a little pricier, but I think the kids will love it. (Hope to try the aforementioned idea next year...photoshop tutorial, anyone?)

I took photos of L's masterpieces throughout the year, kept a few in a folder for her to look at in the future, and secretly recycled the rest. (I know, I know. Terrible, but necessary.) Then, I created a book on Shutterfly for her, with a photo of her on her first day of school, 20 photos of her art, and a photo of her at the end of the year. The book is en route and I can't wait to see what she thinks!