Summer Baseball

By , June 30, 2012 8:05 am

I guess baseball in Rochester is pretty big.  There happen to be 52 teams of kindergartners playing tee-ball this summer.  Unbelievable!  Mikey has joined in on the excitement and is on a team named S&S Moving.  All 12 players on his team will be in first grade at his school next year- perfect for him to get to know a few more kids his age.  His games are twice a week and go until the end of summer.  He’s been thoroughly enjoying it, especially since his best friend Patrick is on the team too.

Social butterfly David has been making all kinds of friends while watching the games.  Douglas is just along for the ride.  And me?  I’ve been trying to figure out how to re-arrange life to get dinner on table before we have to head to practice at 5pm and how to get everyone to bed at a decent hour thereafter.  It’s just ruining the 7 o’clock bedtime routine.  :)

Coconut Chicken Curry

By , June 29, 2012 11:26 pm

I came across this recipe the other night.  It was so easy and delicious.  I love how you just throw everything in the food processor and it makes a wonderful curry.  The original recipe calls for green pepper, but I loved it with the red one I had in the fridge.  It can also be adapted for the slow cooker, although I’m not sure how bone-in chicken would work, and I’m afraid chicken breast would get way over-cooked and stiff.  Here’s what worked for me.

Coconut Chicken Curry

Ingredients:

6-8 chicken thighs
1 medium onion, peeled and halved
2 garlic cloves, peeled
1 can (14.5 oz) tomato paste
1 can (14.5 oz) coconut milk
1.5 tsp salt
1 Tbsp Garam Masala
1 Tbsp Curry powder
1 small red pepper, seeded and coarsely chopped
1 to 2 dry whole red chili pepper (optional, for those who like their curry on the burning side)

For thickening: 1.5 Tbsp cornstarch dissolved in 2 Tbsp water

Preparation:

1.  Cook bone-in chicken in skillet until almost cooked through.  Drain grease.

2. While chicken is cooking place all the ingredients (except the chili peppers, cornstarch and water) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any.  Cook covered until chicken is cooked through, about 20 minutes or longer.  When the chicken is falling off the  bone you know it is ready.

3.  If it needs thickening mix water and cornstarch until cornstarch is completely dissolved, add to curry and mix well.  (I didn’t use this- it seemed to thicken up enough by leaving the lid off for a bit to let the extra liquid evaporate).

4. Serve on top of steaming white rice, something wonderfully aromatic like Jasmin or Basmati rice. Decorate with lots of chopped coriander. Inhale. So good!

For a variation on this recipe, used chopped chicken  breast and cook in crock pot on low for 6 hours.  An hour before serving add in cornstarch mix.  Then replace lid and continue cooking.

 

Adapted from http://www.saltandpaprika.com/2011/01/25/slow-cooker-coconut-chicken-curry/

Falafel Burgers

Serves 4

Falafel Burgers

14.5 oz can of chickpeas, rinsed and drained

1 small red onion

2 garlic cloves, chopped

handful of flat-leaf parsley or curly parsley

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp harissa paste or chilli powder

2 Tbsp plain flour

2 Tbsp oil

Toppings: lettuce, tomato, cucumber, red onion.

Yogurt sauce:  Add some dill to plain yogurt and stir (mix in chopped cucumber and tomato for color)

1. Pat the chickpeas dry with paper towel.  Mix in food processor along with the onion, garlic, parsley, spices, flour and a little salt.  Blend until fairly smooth, then shape into patties with your hands.

2. Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 minutes on each side until lightly golden.  Serve wrapped in lettuce, toppings, and yogurt sauce.  You can also serve on toasted pitas, with tomato salsa and salad.


Adapted from http://www.bbcgoodfood.com/recipes/5605/falafel-burgers

Perfect Pancakes

I love these pancakes.  Thank you Fergusons for sharing this secret recipe!

Perfect Pancakes

1 cup of milk (skim milk works well for me)

2-3 Tbsp lemon juice

1 cup flower

1 Tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

little palm of salt

1 egg

2-3 Tbsp oil

 

Mix lemon juice with milk and let sit.  Combine the dry ingredients, then stir in egg, milk (which will be clumpy- mock buttermilk), and oil.  Cook on heated griddle. Mix the batter each time before pouring.

Let it Snow, Let it Snow, Let it Snow!

By , December 16, 2011 11:29 pm

What? Dec. 3 and we are just getting snow?  Unheard of around here.  The boys can’t get enough of it!!  I forgot to take pictures of their bigger snowman and the 2 snow forts we made the next day.  They are melted now.  Yes.  All the snow has melted (another unheard of) and the weather has been in the 40s lately.  But…

tonight right after dinner snow started to fall.  Beautiful, slow falling snow.  Perfect to add to our evening of seeing A Christmas Carol.  Mikey, right before bed said, “I can’t wait until I wake up, Mom.  I can play in the new-fallen snow.  My snow fort will be THIS high” (raising his hand above his head).  When I told him a few weeks ago that new snow would help his fort, that was before I realized the fort would have completely melted.  :)

Douglas loves the snow too- his reaction to seeing it the first time is memorable.  Dan posted a video of it here (also found on the sidebar or under our videos tab).  Not sure how many inches we’ll get tonight… we’ll see in the morning.

 

Thanksgiving

We had a beautiful Thanksgiving spent with friends (thank you, Arthur family). We relaxed, ate, played, took a walk, ate and relaxed some more. The boys had a wonderful time just hanging out. Wish Dan could’ve been there- he was busy saving lives at work.  We each contributed our thankful thoughts for the beautiful scrapbook layout Alison created.  Mikey’s picture is of his brothers.  Davey’s is sliding down a slide (illustrated with help from Michael).  My thoughts are on the middle “joy” tag.

Here’s some artwork from the boys.

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Turkey by David made at preschool.

 

 

One year old!

Little Douglas turned one.  We took one year photos, ate cake topped with Oreos (decorated via his brothers) and opened presents.  Can’t believe my youngest is walking!  Little turkey is full of personality these days.  I love it!  We love you, Douglas!

 

Halloween!

By , November 11, 2011 12:18 am

David had a wonderfully fun Halloween costume party at preschool and everyone was invited.  He made monster goo (glue, borax, water, & food coloring), had a witch’s brew of homemade root beer with dry ice, games and yummy treats.

Halloween night our pirate, knight and monkey went out with just light jackets on.   Unbelievable!  It’s been such a warm, beautiful fall.  The boys had such a fun time running door to door.  They weren’t great at saying “thank you” but wished each door a “Happy Halloween!” before leaving.  They’ve all been enjoying the candy.

 

 

Firecracker Shrimp Bowties

By , November 3, 2011 7:22 am

Firecracker Shrimp Bowties

1 lb frozen raw shrimp
1 pkg snap peas (or snow peas)
1-2 tomatoes, deseeded and chopped.
4 tbsp jarred pesto
A good drizzle of olive oil
1 lb bowtie pasta (also called farfalle)
1/4 tsp garlic powder
1/4-1/2 tsp dried red chili flakes
Salt and pepper

Get your shrimp running under cold water in a colander for 5 minutes to defrost them. Also put on a big pot of water and salt it for your pasta.

While you are waiting for your shrimp to defrost and water to boil, you can start de-stringing your pea pods. This is the only tedious part. Grab the tip of one end and pull the string until it comes out the other end. Do this to all your pea pods and then cut them in half. To deseed your tomato, you cut it in half (with the tomato sitting face up on your cutting board), and then stick your fingers inside and pull out all the juicy seedy parts. Leave all the tomato flesh inside. This will make your sauce taste much better.

Put your pasta in the boiling water. De-shell the shrimp once they are defrosted as well as remove the tail. Put a frying pan on medium-high heat with a tablespoon or so of olive oil. Once the pan is nice and hot, throw in your shrimp and season with salt, pepper, chili flakes and garlic powder. They should really only take 1 to 2 minutes to cook. You just want them to have barely turned pink. Remove them from the pan onto a plate and add your pea pods to the frying pan. Sauté for 2 to 3 minutes and then add the tomatoes and sauté for another 1 or 2 minutes. You can then turn off the heat, add the pesto and a good healthy dose of olive oil. It’s an olive oil based sauce so be pretty liberal with it. You can also add your shrimp back to the sauce.

Once the pasta has cooked to al dente, drain and add the veggie/shrimp/olive oil sauce. Dish up and serve with French bread slices and sprinkle with a bit of parmesan.

From foodbuzz.com

David’s First Day of Preschool

By , October 20, 2011 10:01 pm

David had his first day of preschool September 13.  He loves it.  I think the second day of school I started a carpool with his cute classmate Kelly.  When he saw that I had come to take him home instead of Kelly’s mom he started crying.   He so wanted to ride with with Kelly in her blue van.  After finding out she was coming in the car with us he was all smiles again.  Cute kid.  He does a great job identifying and tracing letters and I’m told he’s pretty bright among his peers.  I love seeing him sporting his backpack around the house all day.  So stinking cute.  In the picture below where the group is in their party hats, his class had a VIP (Very Important Person) party where they learned how special they were and sang a song “I’m a VIP, I’m a VIP…”  I asked David what does VIP mean.  Response: “Umm…I don’t know,” <shrug> “like when you have to pee?”  That’s our three year old.  He has the funniest faces in pictures these days.  Here are a few.

And the best for last.  Here’s the picture he took in class on the first day of school for his attendance/name card.  Hilarious!  I love this kid.

Copyright 2004-2013 Dan & Carolyn Chan