Preschool Graduation

Bryndi goes to the best preschool--Cathie's Academy. They had a graduation ceremony last week at a recital hall. They sang songs, got awards, and put on the most adorable graduation caps.

We love Miss Cathie!

Bryndi got the "Happy" award. Miss Cathie teared up while reading it. You can tell she really loves the kids!

"Happiness is contagious and there is always something to be happy about! You knew the second that Bryndi walked through the door that she was happy to be at school. She always greeted her friends with such enthusiasm that they just seemed to 'perk' up. From the moment she came through the door until she left at the end of school, her every move and gesture oozed with enthusiasm and happiness. Even if she got hurt of was disciplined or disappointed in any way, it never kept her down. In a matter of minutes she was her happy self again. You can't be around Bryndi without being happy yourself. Bryndi, you are a delight!"

Way to go Bryndi!!

Strawberry Rhubarb Crisp

I know. I need to start a cooking blog.

I absolutely love strawberry rhubarb pie or cobbler. We planted some rhubarb last year and when it came up this year I couldn't wait to cut some for dessert! Well, today I did! I made this for dessert tonight, but it ended up being an afternoon snack instead, cause once I pulled it out of the oven we had to eat it warm with vanilla frozen yogurt on top!!

I adapted this recipe and scaled it down to only 4 servings (or 6 small servings). Because I know that if I made a huge 9x13 pan of it that I would be eating 1/2 the pan! I used a little 6 1/2 inch square casserole dish. But if you don't have a dish that small you could use an 8x4 loaf pan or just double the recipe and use a 9x9 or 7x11 pan or go ahead and triple it with a 9/13!

Strawberry Rhubarb Crisp (read: pure heaven)

1/4 cup sugar
1 Tbsp flour
1 cup sliced strawberries
1 cup diced rhubarb
(feel free to add more fruit or substitute peaches, blueberries, blackberries and/or apples)
1/3 cup flour
1/4 cup brown sugar
1/4 cup cold butter
1/3 cup rolled oats
1/3 cup chopped walnuts or pecans.

Mix up sugar, 1 T flour, strawberries, and rhubarb in a bowl and set aside. Put 1/3 cup flour, brown sugar, butter, and oats in another bowl, then cut the butter in with a pastry blender or 2 knives until crumbly. Add nuts and mix well. Pour fruit mixture into greased baking dish (6x6 or 8x4). Pour crumb topping on top. Bake at 375 for 45 minutes or until topping is browned.

Misc

Turns out I did have some pictures on my camera to post!

Bella enjoying time with her cousin Tabitha.

Bryndi loves climbing!

Beautiful Mt. Timpanogos in the background.

I thought these pictures showed Bella's personality. I really want to catch her singing songs on film, but whenever I bring the camera out, she stops singing and starts hamming it up. She WAS singing "la la la la, la la la la, Elmo's World..."

A little late

So I know Easter was a long time ago, but if this blog is all I have for a scrapbook someday then I'd better post these. We had an Easter egg, I mean Easter candy hunt at my parents house and the kids were loving it!

Kaylie

Brayden

Ashlyn

Riley

Kyler

Bella

Zucchini and Leek Frittatas

So I watched Rachael Ray yesterday while on the elliptical at the gym and she made these cute frittatas. I'd never made frittatas before. I just had to come home and make them for dinner! They are so good! I had them for breakfast too!

Zucchini and Leek Frittatas

4 eggs
2 egg whites
2 tablespoons flat leaf parsley, chopped
1/4 cup grated Parmesan cheese
1/4 cup shredded Mozzarella cheese
Salt and pepper
2 small zucchini (I used one zucchini and one yellow squash)
2 tablespoons extra virgin olive oil (EVOO)
3 leeks, thinly sliced and washed

Pre-heat the oven to 400ºF.

In a medium size bowl, whisk together the eggs, parsley, cheeses, and some salt and pepper. Set aside.

Trim the zucchini ends and grate each one lengthwise over a box grater to take the flesh off without pulling out any of the seeds. (You will have the centers of the squash left over to throw away--so the frittata isn't too moist.)Place a medium size skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Sauté the leeks and zucchini until tender, about 5 minutes. Season with salt and pepper.

Spray the inside of each cup of a six-cup muffin pan with some olive oil or cooking spray. Divide the leek mixture between the six cups. Push the mixture into the bottom and up the sides of each cup to form a “nest”. Divide the egg mixture between the six cups, pouring it directly into each nest. Bake until the eggs are set and puffed, 8-10 minutes.

Let set a minute before removing. Serve warm.

Yes, I adapted her recipe a bit. Left the cream out. Didn't miss it at all!

Healthy Cooking Part 2

These are the recipes from my class. Enjoy!

Corn Chowder with Sweet Potatoes

3 cups 1% milk
1 (8.5 oz) box Jiffy corn muffin mix
1 Tbsp extra virgin olive oil
1 onion, chopped fine
2 stalks celery or bok choy (with leaves), chopped
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts chicken broth
2 large sweet potatoes or yams, peeled and cubed
3 cups frozen corn
1/2 cup chopped fresh parsley (or 2 Tbsp dried parsley)
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat oil in large pot over medium heat. Add onion and celery and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes. Stir in milk, corn, and muffin mixture and simmer until soup thickens. Stir in parsley and season with salt and pepper.

(Adapted from www.sisterscafe.blogspot.com)

Fruity Baked Oatmeal

3 cups rolled oats
3/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs whites, lightly beaten
1 cup 1% or skim milk
1/2 cup applesauce
2 Tbsp canola oil
1 apple, peeled and chopped (tart or sweet)
3/4 cup chopped peaches, pears, or apricots
3/4 cup fresh or frozen blueberries or blackberries

In a large bowl, combine the oats, brown sugar, baking powder, salt, and cinnamon. Combine the eggs, milk, applesauce and oil; add to the dry ingredients. Stir in the fruit. Pour into an 9-inch square baking dish coated with non-stick cooking spray. Bake, uncovered at 350 degrees F for 40-60 min or until a knife inserted into the center comes out clean. Cut into squares. Serve with milk if desired.

(Adapted from recipe courtesy Kelly Smith)

Asian Lettuce Wraps

1 pound 93% lean ground beef or ground turkey
1 onion, diced
2 Tbsp fresh minced ginger
1 Tbsp fresh minced garlic (2 cloves)
2 stalks bok choy (with leaves), finely sliced
1 sweet red bell pepper, chopped
10 cremini or button mushrooms, thinly sliced
2 Tbsp soy sauce
Romaine, iceberg, or bibb lettuce leaves

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add meat and onion; cook until meat is browned and onion is soft, breaking up meat as it cooks, about 5-7 minutes. Drain. Add ginger, garlic, bok choy, pepper, mushrooms, and soy sauce; cook stirring occasionally, at least 5 minutes, until vegetables are tender. Spoon 1/2 cup mixture onto each lettuce leaf. Top with extra soy sauce if desired.

(Adapted from www.weightwatchers.com)

Crock Pot Spinach Lasagna

4 cups spinach, washed
2 cups sliced cremini (or button) mushrooms
1/2 cup chopped marinated artichoke hearts
1/2 cup pureed carrots, cauliflower, or squash
3/4 cup (3 oz) shredded part skim mozzarella cheese
1 cup (4 oz) shredded Parmesan cheese, divided
1 (15 oz) carton lowfat or fat free cottage cheese
2 egg whites, lightly beaten
1 Tbsp Italian seasoning
1 (26 oz) jar spaghetti sauce
1 (8 oz) can tomato sauce
1 (12-14 oz) package firm tofu, drained and diced (optional)
1 (8 oz) package whole wheat lasagna noodles, uncooked (9-12 noodles)

1. Steam spinach, covered, 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, artichoke hearts, and vegetable puree in a medium bowl; set aside.
2. Combine mozzarella, 1/2 cup of the Parmesan, cottage cheese, egg whites, and Italian seasoning in a medium bowl, stirring well.

3. Combine pasta sauce, tomato sauce, and tofu in a medium bowl.

4. Spray large slow cooker with cooking spray and spread 1 cup pasta sauce mixture in the bottom. Arrange 2-3 noodles over sauce, breaking as needed. Top with 1 cup cheese mixture and 1 cup spinach mixture. Layer sauce, 2-3 noodles, cheese, and spinach again. Layer sauce, 2-3 noodles, remaining cheese and remaining spinach. Finish with another layer of sauce, 2-3 noodles, and remaining sauce. Sprinkle top with remaining 1/2 cup Parmesan cheese. Cover and cook on LOW 5 hours or until done.

(Adapted from Cooking Light Slow Cooker Cookbook)

Crispy Southwest Wraps

1 cup cooked brown rice, warm or at room temperature
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1 cup shredded mozzarella or 2% cheddar cheese
6 medium whole wheat tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas cooking spray or brush lightly with olive oil. Heat a large non-stick skillet (or panini maker) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with salsa or homemade Guacamole--yum!

Fresh Guacamole


2 avocados, mashed
1 jalapeño, minced (optional)
1/4 cup cilantro leaves, chopped
1 small tomato diced
kosher salt to taste
squeeze of a lemon or lime


Mix together and enjoy!

(Adapted from www.sisterscafe.blogspot.com)

Nutrition and Healthy Cooking: Part 1

I taught a class at church last night on nutrition and healthy cooking, so I thought I'd post the stuff on here for you all to read too. Here is part 1...

Adding vegetable purees to foods to increase nutrients:

This idea comes from a cookbook called Deceptively Delicious by Jessica Seinfeld. Some of her recipes I really like and some I'm not too fond of, but I do love her ideas to sneak extra nutrients into our kids' food as well as into our own. You can't eat too many vegetables!

Hot Chocolate: Mix up hot cocoa as your normally would, but add 1/2 cup sweet potato puree for every cup and a half of cocoa. It makes it so creamy!

Sweet Potato or Pumpkin Pancakes: Quick mix: 1 cup complete pancake mix, 1 cup water, 1/2 cup canned pumpkin or sweet potato puree, 1/2 tsp cinnamon. Mix and make pancakes as normal.

Green scrambled eggs: Blend your eggs in a blender with a handful of fresh spinach. Add a little water and salt and pepper to taste. Cook in a skillet and serve with ham! ;)

White scrambled eggs: Make scrambled eggs as normal, but add 1/2 cup cauliflower puree.

Sloppy Joes: Add 1/2 cup pureed beans (white, red, or pinto) and 1/2 cup butternut squash, cauliflower, or carrot puree to your regular sloppy joe mix. Works great with extra lean ground beef and a can of manwich. You can also add these same beans and veggies to taco meat!

Potato Salad, Chicken Salad, or Tuna Salad: Substitute cauliflower puree for 1/2 to 3/4 of the mayo in the recipe. Be sure to add diced celery or bok choy too!

Oatmeal: Throw in some diced or pureed dates, chopped apples, sweet potato puree or pumpkin puree when your oatmeal is cooking. Add cinnamon and a little maple syrup or brown sugar too! If you’ve never tried steel cut oats--give them a try. Rolled oats are smashed to death, but steel cut oats are the true whole grain. Higher in protein and fiber and better for you!

Macaroni and Cheese: Make a box of mac and cheese as directed, but instead of adding butter and milk, add 1 cup of butternut squash puree, cauliflower puree, or carrot puree. My favorite is 1/2 cup of squash + 1/2 cup of cauliflower, but my girls like the carrot better. You may need to add a little milk if its too thick.

Chocolate Chip Cookies: Okay, chocolate chip cookies aren’t healthy, but if you are going to make them, why not increase the nutrients?! Add 1 can rinsed and drained garbanzo beans (chickpeas) to your chocolate chip cookie dough when you add in the chocolate chips. They blend in to the cookie and no one but you will know they are in there!!

Smoothies: Always add a handful of veggies to your smoothie! I like spinach the best. You can also try kale or even carrots. Throw in some fruit juice concentrate (I like orange juice or cranberry the best), a bunch of frozen fruit, and water. Blend until smooth. Add more juice concentrate if it needs to be sweeter, or more water if it’s too thick. Costco sells a lovely bag of mixed frozen fruit that included peaches, strawberries, pineapple, honeydew melon, and blueberries. YUM! You can also add plain nonfat yogurt to your smoothie to make it nice and creamy. Throw in a banana or some pitted dates to sweeten it even more.

How to: I usually steam the vegetable and then puree it in the blender. You do usually need to add some water in order to get a smooth puree. Then I weigh 4 oz portions of the puree into zip-lock snack bags. (If you don’t have a kitchen scale, just measure 1/2 cup into each bag.) Then I label the bags with the date and contents and put several of them in a quart sized freezer bag. I lay the freezer bags flat on top of each other in the freezer. Once frozen I move them to the top shelf where they are most convenient for me to see what I have and grab what I need. Purees that I have used include: cauliflower, broccoli, spinach, carrot, butternut squash, pumpkin, yams, navy beans, garbanzo beans, and dates. I intend to try beets, zucchini, and yellow squash as well.