Some random thoughts on this Thursday.
I redesigned my photography site – again! I just didn’t like the other one for some strange reason. Anyway – this is the new header (for now – ha!). I wanted to showcase more photos on the header, and I love the color blocking look. I’d love to know what you think!
I was going through my camera stuff yesterday, preparing for my sister’s photo shoot this Saturday and I came across these photos on my card. I LOVE surprises, and I had completely forgotten about these shots of BB. See, I decided to chop her hair off last Friday because I was tired of the drama every time I would try to braid, comb, ponytail, you name it! I think she looks adorable with a little bob, but I was so happy to see these shots of her with her longer locks. She’s started this “posing” thing – she thinks she’s Canada’s Next Top Model. She goes all serious and sometimes looks over her shoulder. It’s next to impossible to get a “normal” shot of her. Somehow I managed to get a natural BB smile, though. SOOO excited to scrap these!!
I realized a couple of things this past week – 1. I’m scared of highway driving at night (I just can’t see far enough ahead – it freaks me out). I’m especially scared of highway driving at night while it’s raining. It’s even worse being stranded on the SIDE of the highway at night while it’s raining and speed-demon-muffler-impaired-hooligan-semi-truck-drivers barrel past you at 150km an hour with all of your children in the vehicle squealing either of fright or excitement. UGH!
I also realized that I really love cooking. I love having 2 or 3 or 4 pots on the stove, chopping fresh garlic, smelling the different aromas wafting up to my nose, and seeing the look of bliss on my hubby’s face as he bites into his dinner. Well, it’s hard to see any of his face he snarfs his food down so fast. But I’m sure he enjoys it 😉 I’ve made it a goal to eat healthier, so I’ve been trying several new recipes involving more fresh veggies and less… um…. ice cream?? Here are a couple of my latest favs!
PARMESAN CRESCENT ROLLS
2 C. all-purpose flour
2 C. cottage cheese
3/4 C. butter, softened
1/2 tsp. salt
1 C. grated Parmesan cheese
Combine flour, cottage cheese, butter and salt in a large bowl and mix well. Divide into 4 equal portions. Wrap each portion in plastic wrap. Chill dough for 2-12 hours. Preheat oven to 375 degrees. Roll each potion of dough into an 8-inch circle on a floured work surface. Sprinkle each of the circles with 1/4 C. Parmesan. Cut each circle into 8 triangles. Roll up each triangle into a crescent, starting at the outside edge. Pinch the seams to seal. Arrange crescents on baking sheets. Bake until browned, about 18 to 20 minutes. Serve immediately. VARIATION: Mix 1 tsp. chopped cooked bacon with the Parmesan before sprinkling on each circle of dough.
These are seriously the easiest rolls EVER to make – This recipe is courtesy of Heather D. White’s blog.
Sorta Soba Noodle Bowl
1 pound whole wheat spaghetti or soba noodles (or whatever pasta you like)
Salt and freshly ground black pepper
2 tablespoons canola oil, divided
1 package medium sized shrimp, tails off and de-veined (or use whatever meat you like)
1 bunch of green onions, cut into 3 inch pieces
2 handfuls (about 1/2 pound) of string beans, about 1/2 pound, cut lengthwise into strips
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
3 cloves garlic, chopped
1/2 jar (about 1/3 to 1/2 cup) orange marmalade (I used Apricot jam)
1/4 cup soya sauce
1 tablespoon chili (or 1 tsp. chili flakes)
1/4 cup chicken stock (if needed)
1 palm full sesame seeds and/or slivered almonds
Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the noodles and cook according to the package directions to al dente.
Toast sesame seeds and/or almonds in a skillet over medium-high heat. You can tell they’re done when you can smell them!
While the noodles are cooking, heat the marmalade, soya sauce, chili oil and a pinch of freshly ground black pepper in a small sauce pot over low heat. Stir to combine.
Place a large skillet over medium-high to high heat and add 1 tablespoon canola oil, about once around the pan. Once the oil starts to ripple, add the shrimp to the pain and cook, about 1 minute on each side. Once the shrimp start to turn pink add the veggies to the pain and cook until the shrimp are cooked through and the veggies are tender, about 3-4 minutes.
Drain the noodles and add them to the skillet with the veggies. Pour the tamari/marmalade mixture into the skillet and give it a good toss to make sure every thing’s nice and coated with the sauce. If you need more moisture to coat the noodles, add a little chicken stock. Plate the noodles onto dishes and garnish with toasted sesame seeds and/or almonds.
Hope you enjoy the recipes! They are so delicious and easy – trust me, if they weren’t I wouldn’t try them!