Monthly Archives: February 2011

Baby Wearing Video

I saw this video over at “Greek Momma” and watched it about 5 time and could not stop laughing! It is so cool! I am putting together a post about baby wearing and the different slings/ carriers I have used.

In the mean time Enjoy!

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Back from Vacation

Hi all,

Just wanted to let you know I’m back from Vacation. My family and I were enjoying some much deserved R&R in Puerto Vallarta Mexico. There seems to be a common feeling that hubby and I were crazy to go on vacation with two kids under 2. But it really was not too bad. Now this may be because our very good friends came with us and were extra hands when we really needed them 🙂

Here are a few pics for your viewing enjoyment.

View From the Hotel

View From the Hotel

Layth loves the sand

Layth loves the sand

Zaara and I

Zaara and I

Whale Breaching

Whale Breaching

Just to let you know that I have a few video recipes that I am working on and hope to have them up this week.

Sweet & Sour Meatballs

This recipe was shared by my past roommate (Nadia Durig) it was her mom’s recipe from when they were growing up. It is a super yummy, simple family dinner. There are tons of flavor possibilities that you can experiment with by changing up the meat you use, changing the seasoning in the meat or adding veggies to mix when you add the pineapple.

MEATBALLS
1lb ground beef (or ground turkey, chicken or lamb whatever you like)
1/2 medium onion diced very fine
3 cloves garlic
Black pepper (to taste)
2 tsp Curry powder
2 tsp Paprika
1 Tbs Worcestershire sauce (approx)
1 Egg
1/4 cup Bread crumbs (approx)

Pre-heat oven to 350F. Put all ingredients except bread crumbs into a large bowl. Mix well with your hands. Add bread crumbs gradually until meat starts to stick together. Then form into balls just smaller than a golf ball. Place balls on a baking sheet lined with parchment paper. Bake for 20mins.


SWEET & SOUR SAUCE

3 Tbs Cornstarch
1/2 cup Brown Sugar
Pineapple Juice from 1 can of chunk pineapples (and water if needed to make to 1+cups)
4 Tbs Ketchup
1 Tbs Soy Sauce
3 Tbs Vinegar

While meat balls are cooking make the sauce. Put all ingredients in a saucepan and stir well ensuring that cornstarch is fully mixed into the liquid. Bring to a boil stirring occasionally. As soon as it starts to boil stir constantly until the desired consistency is reached (about 1-2 mins) then remove from the heat and set aside.

Take meatballs out of oven and place in a greased pyrex baking dish. Spread Pineapple chunks evenly over the meat balls. Then pour the sauce evenly over the meatballs and pineapple. Bake in a 350F oven for 20mins. I usually serve these meatballs over Orzo pasta but you could serve with rice, any pasta or mashed potatoes.

Here is a video of my son Layth enjoying… kid approved 🙂

Edamame Cashew Stir-Fry

Here is another recipe inspired by a recipe from Cynthia Saas’ Cinch! book. I changed up some of the vegetables and the sauce to suit my fridge contents and family but it is still a simple, yummy, healthy, stir-fry.

2 Tbs Vegetable oil
1 Small onion diced
2 Medium carrots grated
2 Tbs ginger grated
3 Cloves garlic minced
1 Tbs Soy sauce
2-3 Tbs Water (approx)
1 Red bell pepper chopped
2 Cups shelled edamame beans (frozen or fresh)
3 Baby bok choy chopped
5 Green onions (whites and greens) chopped
1+ handful of Cashews

Heat a wok over high heat. Add oil. Once oil is hot add the onion and cook until translucent (a couple of minutes). Then add the carrot, Garlic and Ginger. Stir well. Mix in the soy sauce and enough water to create a bit of steam to cook the vegetables. Once carrots start to soften add the red pepper. If the Edamame beans are frozen add now and allow to sit on the top of the other veggies to steam for a minute. then stir in. Cook for 2 minutes. Then add the Bok choy, green onion and Cashews. Turn off heat and stir well. Serve over a bed of warm Quinoa or brown rice and garnish with a few extra cashews.