I love reading and I want my daughter to share the same feeling. So when I read about virtual book club for kids, I knew I would follow along.
I discovered it at the end of September, so I didn’t have much time to do the September book suggestions. The author was Mo Willems and because I live in a small (ish) town, my local library didn’t have a huge selection. And of course half of the Mo Willems books they did have were already out.
I was able to find 3 books, but not ones that were suggested.
I set up the reading experience as an indoor reading picnic ( idea from The Pinterested Parent).
I set out a blanket, fun snacks and our three books.
We ate our snacks and read the books. Chloe was interested, but not overly.
The books were ok, but I was disappointed I wasn’t able to find the suggested books.
Now that it’s October, there is a new author and new books. I will have more time to find books and do activities. Which I’m looking forward to.
What are your favorite kid books?
I’ve seen this zucchini crust pizza floating around on Pinterest a lot. I had also heard lots of good reviews but just never got around to making it.
Well, I finally decided to try it. It’s really quite simple to make.
I grated my zucchini and mixed it with two eggs.
I then stirred the flour and salt in and spread out the mixture on a pizza stone.
The recipe said to bake the crust for 8 minutes, which I did. The crust didn’t look done at that point but I decided to follow the recipe. At this point, I should have left the crust in the oven until it looked more cooked. My pizza was soggy in the end.
I chose to use whatever I had in my fridge for toppings, instead of going to the store to get what was in the recipe.
The pizza spent 20 minutes in the oven but still wasn’t quite done, so I left it in for a few more minutes. It still was soggy in the middle. Thus the note before about cooking the crust longer!
Although the crust was soggy in the middle, it was still tasty. My 2 year old even ate a piece and a half. I will definitely be making this again!
When I meal plan, I often forget about a side dish. I get inspired by something on Pinterest and plan it and then forget the side.
This week, I was on the ball. I remembered (every day!!) to plan something to go along with the main.
This roasted cauliflower dish looked east and healthy so I decided to give it a try.
I chopped the cauliflower up into pieces.
I then added the olive oil, lemon juice, salt, pepper and garlic and mixed it all together.
Next I put it onto a baking sheet and baked in the oven.
When the cauliflower was done, I took it out and sprinkled it with the Parmesan. I don’t think I out quite enough Parmesan on though.
This dish was a healthy and easy side to prepare. Matt and I enjoyed it, but Chloe did not. But that’s ok. I will be making this again in the future!
What cauliflower dishes do you like?
I’ve made this recipe a few times but never blogged about it. It’s time now to share this delicious meal. The recipe is from pinch of yum.
The recipe starts out with sautéing the onion, then adding the garlic, quinoa and chili powder.
The broth is added and the quinoa is cooked for about 20 minutes.
While the quinoa is cooking, the shrimp is cooked in butter with chili powder. Right before the shrimp is done cooking, garlic is added to the pan. (Note: I had some raw shrimp and some cooked shrimp, so I cooked my raw first and added the cooked halfway through)
The shrimp is put off to the side and the butter sauce is made in the same pan. The remaining butter is melted and the garlic is added. And the sauce is done!
Once the quinoa was done, I added the shrimp and all of the butter sauce and mixed it all up. I didn’t bother with the parsley as I didn’t have any. Once served into bowls, I added some lemon juice. My 2 year old loves this dish. And although it’s made with butter, it’s actually fairly healthy.
Both my daughter and I love cucumbers and pickles. So when I stumbled upon this recipe for sweet and spicy cucumbers, I knew I was going to have to try them!
They are quite easy to make and are a great healthy snack.
You start out by peeling, halving and slicing the cucumbers. I halved the recipe as I only had 1 and 3/4 cucumbers.
The slices are placed in a colander over a bowl. They are then sprinkled with salt, stirred and put in the fridge for an hour.
While the cucumbers sit in the fridge, the sauce is made. The vinegar, water, sugar and red pepper flakes are boiled and then simmered until reduced.
Once the sauce is done, it is removed from the heat and the red onions are added.
After an hour, the cucumbers are taken out and patted dry. The sauce is added and stirred in.
Then, the cucumbers are done!
These were a tasty snack! My daughter also loved them!
Mmmmm brownies! Recently, I was in a baking mood. Seeing this recipe convinced me I wanted to make brownies!
The first step was to melt the butter in a pan. Then add it to the cocoa powder and combine.
Then the rest of the ingredients are added and it is mixed until just combined.
The batter is poured into a greased and floured dish and baked in the oven. So easy!
The ideal time to make the icing is while the brownies bake. The ingredients are put into a bowl and mixed. I added a little extra water to get the consistency I was looking for.
After the brownies have cooled, they are iced. I put mine into the fridge after they were iced, but not before I tried one! Of course I forgot to take a picture because I was too excited about trying a brownie!
I love using my slow cooker. But I don’t do it very often. I decided to pull it out to try this slow cooker salsa verde pork.
It is a very easy and tasty recipe.
In my typical fashion, I changed a few things. The recipe called for pork loin but I had a bunch of chops I wanted to use up. Also, it said to cook on low for 8 hours. I cooked mine on medium high for about 6. The last hour I had it on low.
The first step is seasoning the pork with salt and placing it into the slow cooker.
Then the salsa verde is poured over and the green chiles are added. <
It is also sprinkled with cumin.
After it’s done cooking, the pork is shredded. I used two forks and it separated very easily! When I was finished, I put the pork back into the slow cooker and assembled the toppings.
We used whole wheat small tortillas and topped them with cheddar cheese, sour cream and cilantro.
When we finally sat down to eat, I was too hungry and excited to remember to take a picture of the final product. Oops!
This pork was really tasty and was a hit with my husband. My daughter liked it, but it was too spicy for her to eat.