Foodie Friday ~ Cold Weather Lentil Soup

Lentil Soup

1 onion, chopped

1/4 cup olive oil

2 carrots, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 bay leaf

1 teaspoon dried basil

1 (14.5 ounce) can crushed tomatoes

2 cups dry lentils

8 cups water

1/2 cup spinach, rinsed and thinly sliced

2 tablespoons vinegar

salt to taste

ground black pepper to taste

Directions

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Thursday Crafts For Kids ~ Cotton Ball Counting Sheep

sheepcottonball

White construction paper

Cotton balls

Scissors

Transparent adhesive tape

Glue stick

Pencil and eraser

Black crayon

Black marker

Cotton swabs

How to make it:

Draw the sheep by hand very softly with a pencil. They do not have to be all the same or perfectly drawn.

Trace the pencil drawings with a black marker. Draw numbers in the center of each animal.

Have your toddler color the face and ears of the sheep with a black crayon (or any other color you choose) and then proceed to cut out each drawing.

Cover the sheep’s body and hair with glue avoiding the middle area, where the number is.

Use cotton balls to cover the parts that have glue.

Cut the cotton swabs in half with a pair of scissors.

Turn the sheep and use transparent adhesive tape to attach the feet of the sheep to the back.

Foodie Friday ~ Homemade Hummus

hummus

2 cups canned garbanzo beans, drained

1/3 cup tahini

1/4 cup lemon juice

1 teaspoon salt

2 cloves garlic, halved

1 tablespoon olive oil

1 pinch paprika

1 teaspoon minced fresh parsley

Directions

Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.

Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Thursday Crafts For Kids ~ Pasta Pictures For Toddlers

PastaPic

What You’ll Need:

pasta

strong wood glue

cardboard or gift box

Activity:

There are so many great ways to get your pasta working for you!

Animal cut out – let your child draw a large animal or similar on the cardboard.

Help them to cut it out and then squirt or paint glue all over the cut out.

Position the pasta on the glue before it dries.

Name plate – write your child’s name in large block letters on the cardboard, help your child to cut this out and then cover with glue.

Position the pasta to cover it completely before it dries.

Draw and fill in – encourage your child to draw something that will be fun to fill in with pasta shapes.

For example – a huge race track or a big pond with surrounding plants and flowers.

Next position the pasta to cover it completely before it dries.

Monday Moments ~ Monthly Updates For Baby

MonthlyCollage

 

Have you, or are you planning to, do a monthly photograph and milestone update with your little love until his or her first birthday?

I adore the idea of using props in the photograph, like the balloons above, to make things fun and unique!

Will you only do updates for a year, or will you continue long after that 1st birthday? Share with us! 🙂

Foodie Friday ~ Slowcooker Chili

chili

2 pounds lean ground beef

1 (46 fluid ounce) can tomato juice

1 (29 ounce) can tomato sauce

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can pinto beans, drained and rinsed

1 1/2 cups chopped onion

1/4 cup chopped green bell pepper

1/8 teaspoon ground cayenne pepper

1/2 teaspoon white sugar

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1 teaspoon salt

1 1/2 teaspoons ground cumin

1/4 cup chili powder

Directions

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.

In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)