Fall is the time for soup. Or.. Well anytime is the time for soup in my world. I love soup!
This recipe for corn and tomato soup is quite different than other soups I’ve made. I have never blended up corn before. I had my doubts… But it turned out really tasty!
Step 1 was to roast the corn, tomatoes and garlic. I just used frozen corn since it was no longer in season. But I used lovely tomatoes from our garden.
Step 2 was to cook up the onion in some oil in a pot. Then the peppers, broth, paprika and chili powder are added. Note- the recipe called for chipotle chili powder, so I used chipotle, but it made it very spicy! I will use regular chili powder next time!
The next step is to add the roasted corn and tomatoes to the pot. Then it is simmered for about 20 minutes.
My helper was busy stirring.
Finally, the soup is blended. I chose to use an immersion blender.
Other than this soup being too spicy for my daughter to eat, it was very tasty!
I decided to change things up today. We haven’t done a sensory bin for quite a while. I found my inspiration from Buggy and Buddy. It is such a simple activity to set up which is why I loved it right from the start.
I had a bowl of pompoms, two cup measurers, an ice cube tray, and four silicon baking cups.
As soon as Chloe saw it, she sat down to play with it.
She preferred the silicon liners to the ice cube tray. This activity lasted for a solid 45 minutes. I couldn’t believe something so simple could entertain her for so long.
Chloe decided to pack the pompoms in to the cup measurer and dump it out. She labeled it a cupcake and the play turned into pretend cooking and eating. A child’s imagination is a wonderful thing!
I left this activity out, and she went back to it and played for another half hour.
This was a very successful quiet, easy, and fun activity!
Are you sick of squash yet? Clearly I’m not. This recipe from Pink Troll Kitchen is a yummy dinner option.
To make it, I first cut the spaghetti squash in half and scooped out the seeds. I let it bake for about an hour on a cookie sheet with olive oil.
While the squash was cooking, I prepared the other ingredients. The basil, spinach, minced garlic and tomatoes are put aside in a bowl.
I used larger tomatoes, which were from our garden.
When the squash was done, I scooped out the flesh into the bowl. I mixed it all up with some olive oil, salt and pepper.
Next comes the cheese. Now, in typical me fashion, I didn’t go and buy this one ingredient, and just used the cheddar I had at home. Which kind of defeats the point of it being caprese. I seriously need to learn to follow directions. Haha.
The mixture is then put into a baking dish and sprinkled with the remaining cheese over top.
The dish spent about 35 minutes in the oven. This is what it looked like when it came out.
Now, although I used the wrong cheese, this was still a pretty tasty dish! My 2 year old gobbled it up (minus the tomatoes). That makes me one happy mama!
For the past few years, I have really been enjoying the salty sweet combo. To me, it’s the perfect combination.
These cookies fit perfectly into that category. Plus, they have the added flavor of the thyme.
To make them, I mixed together the flour, baking soda, salt and thyme. I didn’t measure the thyme but just added until I felt it looked like enough.
Next, I combined the butter and sugar in my mixer. Then I added the vanilla and eggs. Finally, the flour mixture is added in three batches.
The last ingredient is the chocolate. I used chocolate chips instead of chunks.
Once the chocolate is folded in, the dough is ready to be scooped out onto the pan.
Before the cookies go into the oven, they are sprinkled with coarse sea salt.
11 minutes in the oven and you have some tasty cookies!
Fall is such a pretty time of year. When the weather is nice, it’s great to get outside and enjoy the beauty of it. I’ve been trying to do activities that involve the colours and leaves in some way.
Since Chloe loves to paint, I decided to do a leaf project that involved her painting (more).
On the first day we worked on this activity, I had fall colour paints out and ready to use. I gave Chloe a piece of paper and had her paint one colour and then mix a bit with one other colour. We did 4 separate pages like this.
Of course that was not enough painting for her, so I let her mix up and paint with the leftover paint when we were done.
I let the pages dry overnight since Chloe often paints the same spot over and over. When they were dry, I drew leaf shapes on to the painted parts and cut them out.
At this point, Chloe was itching to get her hands on the leaves.
The next step I did was cut out a tree trunk out of brown construction paper and glue it down onto a piece of white paper.
We used a glue stick and at first, I put glue on the leaves and gave them to Chloe to place on the tree.
This only lasted a short period of time. Chloe made it very clear that she needed to do it “all by my self!”
So, she would glue them, and then I would add more glue and she would place them.
This is what it looked like when we were finished.
I absolutely love it. It is on my mantle. I see more projects like this in our future!
This is another post from a recipe from damn delicious. If you have spent any time on that blog, you know why I’m frequently trying her dishes!
I made these meatballs for a weeknight dinner. We had steamed coconut buns and stir fried veggies to go with them.
To make the meatballs, you put the ground beef into a bowl with the sesame oil, panko, ginger, egg and garlic. I didn’t have green onions and didn’t think that warranted a trip to the grocery store (don’t make this same error- get the green onions!).
After the meat is all mixed up, the meatballs are formed. Mine were a bit bigger than the recipes.
While the meatballs cook in the oven, the sauce is made. All that is required is to combine the hoisin, rice vinegar, soy sauce, sesame oil, garlic and ginger. I doubled the recipe and used some for my veggies too.
When the meatballs come out of the oven, they are served and topped with the sauce. The recipe also says to garnish with green onion. See above.
Although it doesn’t look that pretty, this was an incredibly tasty meal!
If you’re looking for in season produce, squash is great during fall.
In the past, I’ve always had spaghetti squash as a side dish. For this recipe, the spaghetti squash is the main. The first step is to cut the squash in half and clean it out. It is baked in the oven for 45 mins.
While the squash cooked, I prepared the rest of the ingredients.
Once the squash was done, I scraped the flesh into a bowl and set it aside.
The next part is to cook up the onion and garlic in a pan. Once they are soft, the tomatoes are added in.
When the tomatoes are soft, the spaghetti squash is mixed in.
After the squash is warmed through, the dish is taken off heat and the Parmesan and basil is added. And voila! The meal is ready to be served.
I loved this dish! And Matt did too. I was hoping Chloe would too, since she likes noodles. But apparently she wasn’t fooled. Darn!
I was worried this wouldn’t be sufficient as a meal. But I was wrong. I was full but wanted to eat more because it was delicious. I will be making this again very soon!