June 4, 2012

Flylady Online Organizer



Flylady Online Organizer

  • Family calendar
  • Shopping lists
  • To do lists
  • family journal
  • meals
  • mobile access

April 26, 2012

The Key To Your Child’s Heart (7 Ways It Works)

Really good article someone shared on Facebook:

Article: The Key To Your Child’s Heart (7 Ways It Works) at JanetLansbury.com


Intro:
Write this word on your hand. It’s a magical way to connect with a child of any age, can ease tears and tantrums and even prevent them.  It’s a simple but surprisingly challenging thing to do, particularly tough to remember in the heat the moment…

 Acknowledge.

Before you tell your child that it’s time to leave the park, or remind him that the really cool truck he’s examining has to stay at the store, acknowledge his point of view. Acknowledge your child’s feelings and wishes, even if they seem ridiculous, irrational, self-centered or wrong. This is not the same as agreeing, and is definitely not indulgent or allowing an undesirable behavior.....

January 28, 2012

Benefits of Sweet Potatoes


"One difficulty in describing the health benefits of sweet potatoes is knowing where to begin. There are a surprising number of nutrient categories responsible for the health benefits of this underappreciated tuber." (WHfoods.org)

Wow!



 

How to Cook Sweet Potatoes



All Recipes: How to Cook Sweet Potatoes
Tips for cooking, storing sweet potatoes and links to recipes at another of my fav recipe sites.


"You can use sweet potatoes in just about any place you would use white potatoes:

  • Mashed
  • Soups
  • Baked
  • Potato salads
  • French fries
  • Latkes
For a quick side dish, peel, shred, and sauté with butter or olive oil. Season with salt, pepper, and balsamic vinegar, or sprinkle of herbs or shredded cheese. (Also try tossing with pasta!)
Sweet potatoes also taste great raw: cut them into sticks for a new addition to the veggie platter, or shred them for salads."

Sweet Potato Fries




I've been hearing a lot lately about the virtues of sweet potatoes, nutritionally, so I am wanting to try to incorporate them more into our diet. When we lived in Egypt, we ate sweet potatoes weekly, they were always so plump, but here (at least where we shop) and in Yemen, they were always kind of on the pitiful side, so I just kind of let them go.

I've heard about Sweet Potato fries and am interested in trying them. Here's a recipe from one of my favorite recipe sites, Simply Recipes. I haven't tried this recipe, but after several searches (including one with this homemade seasoning salt that made the recipe sport basically all of the recommended daily allowance for sodium), I came across this one.
Oven Baked Sweet Potato Fries

I've kind of gotta get up the nerve, because I just have this vision of candied sweet potatoes or sweet potato pie in my mind so, I've been a little slow to try.......

Plating Up (Presentation of Food on the Plate)


 

 
I remember the first time we had dinner together with my co-wife. She was cooking the meal and I went in to see if I could help. She asked me to add the carrots to the main dish (a Moroccan dish). I proceeded to take the strips of carrots and just add them to the SIDE of the plate.  Uh-oh. Wrong thing to do. She "schooled" me on how to place them upon the couscous. At the time I was thinking to myself, does it really matter?? But once she put them on the plate, it did look much more appealing. But, well, I was still stuck in my ways and didn't give it much thought.

 
After a season of watching Masterchef Australia , things have never been the same when it comes to meal  prep .(ok despite their controversy on this, it still inspired us). The kids, who help out tremendously with the cooking, alhamdulillah, are always "plating up."  Last week we had a simple macaroni and cheese and sweet carrots meal and the previous week I had served it, mac and cheese here, carrots on the side, but when the girls made it, it was quite a different eating experience (seriously).  So I really see how taking the time to think about and arrange the food can make a big difference, not just for fine dining, but for turning those tired, cheap meals (smile) into something.....special.

 
Anyway, the kids seem to be doing fine, but I thought I'd research to get some tips for "plating up."

 

 

 

 

Sweet Carrots

Pulled this out of my repetoire, hadn't made it for a while, its on the A list right now with the kids......

Ingredients:

  • 5 medium carrots, thinly sliced on diagonal
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons butter or margarine

Preparation:

Cook carrots in a small amount of boiling water with 1/2 teaspoon salt and 1 tablespoon sugar until tender, about 20 minutes. Add 2 tablespoons butter or margarine. Carrots with butter serves 4 to 6.
 

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