especially when they cost .99.
We are preparing to go on a trip that requires a short plane ride. I’ve got a handle on entertaining the 7 year-old – books, coloring, etc. but am not sure how to entertain the 1 year-old.
Fortunately, my husband passed along a link to Talking Carl a cute iphone app that reacts when you poke, tickle and talk to him. So far, my daughter thinks Carl’s a hoot – I hope it lasts.
What other great iphone apps are out there for kids?
Maybe its the time of the year, or my current state of mind, but I am really into DFH* food right now. And what’s more “cookin’ on the commune” than winter greens with carrots, feta and brown rice – another great recipe from Whole Foods. Remember to start the rice ahead of time. After that it’s a quick dish that’s chock full of calcium and protein.
2 carrots, shredded
2 bunches dark leafy greens with tough stems removed, leaves very thinly sliced – I used red chard but you could also use kale or collard greens
1/2 red onion, finely chopped
Salt and ground black pepper to taste
1/4 pound feta cheese, crumbled
2 cups cooked brown rice
Put carrots, greens, onions, 1/4 cup water, salt and pepper into a large, deep skillet and toss well. Cover and cook over medium heat, tossing once or twice, until greens are wilted and tender, 10 to 15 minutes. Toss with feta cheese and spoon over brown rice.
Per serving (about 14oz/410g-wt.): 290 calories (70 from fat), 8g total fat, 4.5g saturated fat, 25mg cholesterol, 900mg sodium, 46g total carbohydrate (7g dietary fiber, 5g sugar), 11g protein
*dirty f-ing hippie
I must admit, I love my iphone but use hardly any of the apps. The other day I was considering deleting some of them when I came across a voice memo recording of my older daughter that I made last year. It was the day of her kindergarten graduation and she says - with great exuberance - “I graduated from school today!!” in her teeny, tiny 6 year-old voice.
I realized that I can use the apps in any way I want to – even in a mommy way. Now I have a recording of Quinn babbling and Kendall chatting away about how I am the best mommy in the world. I can listen to them anytime I’m feeling blue or feeling like I’m not the best mommy in the world. Hopefully, technology will allow me to save Kendall’s message and use it to torture her when she’s 15.
My second new recipe for the new year, courtesy of Whole Foods, is Hoppin John – a traditional cajun recipe said to bring luck in the new year. We paired it with freshly baked whole wheat bread slathered with butter. Yum!
2 cups dried black-eyed peas
6 cups water
1 medium yellow onion, chopped
1 all-natural smoked ham shank or hock
1 teaspoon dried thyme
1 cup long-grain rice
1 medium green pepper, chopped
Pinch of cayenne pepper
Sea salt, to taste
Ground pepper, to taste
Red chile pepper hot sauce (optional)
Rinse black-eyed peas and soak in water to cover for 6 hours or overnight. Drain peas and transfer to a large soup pot. Add water, onion, ham shank and thyme. Bring to a boil. Reduce heat, cover and simmer until peas are tender but still whole, about 45 minutes. Add rice, green pepper, cayenne, salt and pepper. Cover and simmer until rice is tender, about 15 to 20 minutes. If desired, season with red chile pepper hot sauce. Remove ham shank before serving.
Per serving (About 6oz/173g-wt.): 170 calories (30 from fat), 3.5g total fat, 1g saturated fat, 12g protein, 23g total carbohydrate (5g dietary fiber, 4g sugar), 15mg cholesterol, 580mg sodium
Photo and recipe courtesy of Whole Foods.
1 (32-ounce) box low sodium chicken broth, divided
2 chicken sausage, sliced (we used some delicious spinach and feta sausages)
1/2 large yellow onion, thinly sliced
Salt and ground black pepper to taste
1 (15 ounce) cups cooked white beans (cannellini, navy or great northern), drained
1/2 bunch organic kale, stems and tough ribs removed, leaves roughly chopped
Heat 1/4 cup broth in a large pot over medium heat. Add sausage slices and cook, stirring occasionally, until liquid has evaporated and sausage is just browned, about 10 minutes. Add onions, salt and pepper and cook, stirring often, until softened, about 10 minutes more. (Add a generous splash of broth to the pot if onions begin to stick.)
Meanwhile, put beans and 2 cups broth into a blender and purée until smooth and add to sausage with remaining broth. Add kale, reduce heat, cover and simmer, stirring occasionally, until wilted and softened, about 5 minutes.
Per serving (about 16oz/446g-wt.): 310 calories (50 from fat), 6g total fat, 1.5g saturated fat, 25mg cholesterol, 510mg sodium, 45g total carbohydrate (16g dietary fiber, 2g sugar), 22g protein
- cook one new thing per week
- work on knocking off the small projects
- use the closet rather than the baby stoller for hanging coats
- remember that I'm really a very, very lucky girl
