Butternut & Parsnip Squash Soup

Had this at a friend's house--- so delicious--- and combed the internet to find a recipe that seemed to match!

I have had butternut squash soup before and NOT liked it because I don't do sweet-regular.  Honey mustard?  Not for me.  But this was a nice savory soup...

Enjoy!

Adapted from a Diabetes recipe site:

Vegetarian Butternut Squash and Parsnip Soup

ingredients

1 Tbsp. olive oil, divided
1 2-lb. butternut squash, unpeeled, halved lengthwise, seeded, brushed with oil and roasted facedown, then scoop
1 lb. parsnips, peeled and cut crosswise into 2-inch chunks, roast with squash
3 sprigs fresh thyme (or ½  tsp ground)
1/4 cup water
1 medium Vidalia or other sweet onion, thinly sliced
2 garlic cloves, minced
4 cups reduced-sodium vegetable broth
1 cup plain soy milk (or substitute 1% milk)
Salt and pepper to taste
___________________________________________________________
1. Preheat the oven to 400°F. In the bottom of a pan, set the squash (skin-side up) and parsnip pieces over the oil and top with the thyme sprigs. Add the water.
2. Roast uncovered for about 45 minutes until squash and parsnips are tender.
3. Meanwhile, heat the remaining oil in a skillet. Add the onions and sauté for 4 minutes. Add the garlic and sauté for 2 minutes.
4. Remove pan from the oven. Let cool for about 15 to 20 minutes.
5. Scrape the squash pulp into a food processor or blender. Discard the skin. Discard the thyme sprigs. Add the parsnips and the sautéed onion and garlic mixture to the food processor. Puree the mixture until smooth. You may need to use 1/2 cup vegetable broth to process.
6. In a large heavy saucepan (pot?), heat the broth. Add the squash mixture and bring to a simmer. Simmer for 10 minutes. Whisk in the soy milk—or half and half-- and season with salt and pepper. Garnish with parsley.

How to send your coupons in to the DuBow Preschool

The "New" Tzedakah

One family's recycling could be the preschool's treasure!

We have started a Coupon Team at the DuBow Preschool-- a team put together in an effort to reduce costs without actually reducing what we get.

Our goal is to get at least 50% participation from preschool families to bring in their coupon inserts from Sunday's paper.
(Don't get a Sunday paper?  Consider a subscription to give to the preschool!)
The Coupon Team will use those coupons to shop for snacks, paper products, etc. for the preschool at lowest possible cost.

In each Sunday paper, you'll find two inserts: 
Smart Source &
Red Plum

the FIRST weekend of every month you will also find a:
P&G insert (Proctor & Gamble).

There are NO coupons on holidays.

This might be the new trend for Tzedakah!

Directions:
1.  Remove all coupon inserts from the newspaper on Sunday
2.  Cut out any coupons you plan to use, keeping the booklet in order
3.  Please put the booklet AS IS into your child's school folder, do NOT cut out coupons-- (we can cross reference the coupon inserts to find specific coupons, it makes it much faster)
4.  If you come across loose coupons or printable coupons, please send those, too.

Are you an avid couponer?  Want to join the team?
Email Shereen!

School Birthday Ideas (non-food)

Non-Food Options:

Teachers:
-- Create a birthday book for child; each classmate creates a special page about the birthday child.

Parents:
--Provide goodie bags with stickers, pencils, pens, school supplies, crayons, noise makers etc.
-- Parent reads selected book of choice to class.

Book Club Questions for Beyond the Sling

We are reading Beyond the Sling for our book club this month.  If you want to join the discussion, it's June 7 at 9pm EST, RSVP here: https://www.facebook.com/events/220073954759035/

I couldn't find any book club questions-- so I posted on Mayim Bialik's Facebook page and she didn't know of any either-- so I've crafted the ones I'm interested in hearing the answers to.
I started out calling her "Dr. Bialik", but then I keep hearing her singing, "You gotta live a little!  Love a little!  And let you poor heart break a little!" from Beaches... and so I called her Mayim.

Now, to be upfront:  I am a Jewish vegetarian mother who co-sleeps and nursed both babies--- but I came to this book with equal parts relief (co-sleeping, haven't spent a night away from my kids, cured my oldest's pinkeye with the youngest's breastmilk) and skepticism (elimination communication, gentle discipline-- I use 'time out' A LOT over here), so I think my questions are somewhat balanced!

1.  What was your knowledge of Attachment Parenting (AP) before you read this book?

2.  What struck you the most about this style of parenting? 

3.  Do you think your perspective and stance on this book would have been different if you read it before you had children?  What might your reaction have been before you had kids versus after becoming a parent?

4.  What parts of AP resonated with you as a mother?

5.  In the book Mayim mentions (re: sex/imtimacy) that no matter how you parent, trying to get your life back to 'before' isn't really an option.  Do you agree?  Is there pressure to 'get back to normal'?

6.  What parts --if any-- of AP do you disagree with?  Why do you disagree?  Do you feel those things could work for other families?

7.  Do you agree with Mayim--- that our culture convinces us we need a lot of "stuff" for our kids?  What is your family's definition of "too much stuff"?

8.  In the book, Mayim stresses that AP is not "all or nothing"--- do you think that lessens the pressure (or judgement) some moms feel?  Is it true?

9.  Why do you think parents seem to have trouble accepting other parents' styles?  In your own circle, do you feel there is judgement about the right/wrong way to parent?  Are there some "givens"?

10.  Have you ever kept some of your parenting choices a secret because you knew friends wouldn't understand--or simply because you didn't want to explain them? 

11.  What would you tell a young parent (if asked of course) the best parenting advice is?  What was the best advice you got?

12.  Did this book make you more open to (or accepting of) AP, or less?  In what way?

13.  What can we do to make the parenting community more collaborative and less competitive?

14.  What was your biggest takeaway after reading this book?

Shared Girls' Room: 3 children

My 2 year old has wanted a big girl bed since she first crawled over of the crib 4 months ago.
And here it is!
Nowhere to store the crib for now, so... maybe it will be filled before you know it?  ;)

Anyway---- I am constantly amazed by the deals one can find when being ultra-resourceful, and equally by how having LESS space really forces you to maximize it.  We are a family of 4 living in a  2 bedroom right now, and I have to say---it still feels like plenty of room!

Both beds have drawer storage-- the closest is a good size, and we try to keep toys in bins-- once they start to overflow, we "weed".

 

Rustic Spanish Tortilla

Rustic Spanish Tortilla

ADAPTED BY EMILY FROM:

 

Florida Coastal Cooking

Altered from Linden Tea

8 Dinner Portions

(0r 12 Appetizer Portions)

Ingredients


2 1/2 lbs potatoes (I used 7 medium potatoes)
2 large onions  (I used 4 small)
2 cloves garlic
1/4 cup olive oil
Sea salt and fresh ground pepper
10 ounces fresh or frozen spinach (thawed and squeezed dry if frozen), chopped  (I used asparagus because it's what I had!)
8 farm fresh eggs, room temperature


Directions


1. Slice the potatoes with a mandolin (Do not peel, skins add a rustic texture and extra fiber!).  Layer in a Dutch oven; seasoning with salt and pepper between the layers. 
EMILY:  I did not have a Dutch oven, so I used my thing that looks like a wok but goes on the stove.
2. Slice the onions a bit thinner with the mandolin, layer on top of the potatoes, seasoning as well.  Press garlic cloves and layer on top of onions.  Spread gently and evenly. 

3. Pour olive oil over entire mixture.  Cover and heat over medium heat.  Simmer until onions have reduced and potatoes are soft but not cooked through; about 30 to 35 minutes.  EMILY:  Using the wok-thing I only simmered it for 14 minutes.  Remove from heat and cool. Drain excess oil.

4. Preheat oven to 350.  Pour 1/2 onion and potato mixture into a casserole dish sprayed with cooking spray.  Spread spinach (EMILY:  ASPARAGUS) evenly, season with salt and pepper. Layer second half of onion potato mixture on top.

5. Whisk eggs and pour over slowly and evenly.  Bake uncovered for 45 minutes until golden and bubbly.

Space saver: Replace closet door with curtain

Our girls share a room right now, and my youngest is insistent on sleeping ina  big bed--- so she crawls into her sister's, and her sister comes to us... so!
We are saving up for a twin bed  & mattress, but meanwhile, I thought I'd really maximize the space, so I have started some projects around the room.

This was one of them---- take off the closest door, and put up a curtain.  Now I can put two beds in an L shape.  If I had done that with the door on, it would only have opened halfway or less--getting caught on the corner of the bed.

Tension rod= $4.99 Target
Fabric= $4.02  80 inches at Hobby Lobby (go for the satin, it's cheap!)

I sewed hems up the sides, then made a casing for the rod, then hemmed the bottom-- done.
Took 35 mins.

If you want it to touch the ground, I guess get around 85".  :)

Chocolate Tart

I saw this on the Today Show-- maybe around New Year's-- the chef was a hoot.

Anyway, I skipped making the crust and just bought a vegan one (I don't go for the lard...)

This is SO easy and delicious.

It is supposed to be served warm, but I really like it chilled:

1 crust (bake it 10 mins)
1/2 cup heavy whipping cream
1/3 cup milk (I used rice milk)
8 oz semi-sweet chips
2 eggs, beaten into submission

Heat a pan and add milk & cream.
Once it boils, take it off heat and whisk in the chips till totally melted and mixed.
Add eggs and completely mix in.
Scrape into pie shell and bake at 350 for 15 minutes.  (If it's giggly in the middle and you want to serve it warm, bake longer-- if you want it chilled, allow it to cool, then chill at least 1 hour.)

My Laundry Solution

So... I have no problem washing clothes... but between three part time jobs and two children under the age of 5, after it's clean, it usually sits in round, clean mounds.  Forever.

So, I got an idea yesterday.

My 4 year old is a great sorter.  And-- she has learned to read all of our names!

I bought a separate basket for each family member, wrote their name on it--and now, the laundry comes out, and my 4 year old sorts it!  This way-- MAYBE it's stay in clean mounds, but:
1. At least they are contained
2. They are SMALLER + sorted mounds

Let's see if it works!

(I also offered her 25 cents to fold her little sister's clothes and she did!!!! )

Eye Patch for Little Girls... no elastic needed!

My 4.5 year old daughter has astigmatism, and at her annual exam Monday, we were told the left eye needs a stronger prescription.  GAH.  This girl had to wear glasses at 3 years old and now they aren't even improved!?  No matter.
The doc said we need to start patching her right eye 45 min per day and the left 30 min per day.  She needs to color, string beads, writing--any hand-eye coordination.  (Using the mouse on the computer, anyone?)  ;)
Anyway-- I went to Target to find a patch at the pharmacy--- $6 for a pack of 20 disposable!  I'd read moms who say kids HATE these because they really hurt coming off.
So, Google.
I found this woman who made a pair for her daughter that goes RIGHT on the glasses!  No annoying elastic to fiddle with--and best of all---she could make it fun and pretty looking.

I just finished making one for Zoe and she was all about it.

You can use the same patch for each side--just turn it upside down.  Love this!
And it cost me $1.89!

Need:
1 piece each:  black, hot pink, green, pastel pink felt + 1 button, thread, needle, scissors

CREDIT:  I followed this woman's blog post to make this:
http://lucykatecrafts.blogspot.com/2008/02/eye-patch-tutorial.html

Cheesy Veggie Chowder

Got this one from Pinterest, but made it vegetarian-- so good!

Only thing is because it is REAL cheese and not "cheese product", you really have to keep it simmering or it congeals immediately.

Original recipe:
http://luluthebaker.blogspot.com/2011/09/cheesy-vegetable-chowder.html

Greek Pizza (3 recipes in 1)

I have been trying to duplicate this recipe since I first tasted it at a birthday party where they served us all Cali Pizza Kitchen pizzas (YUM!  Amazing!).  That restaurant is far from my house, and sit-down places aren't really fit for my wallet or my two small & spirited children, so I set out to duplicate it.  I Googled and Googled, and this was what I came up with---- I think it came about 90% to the actual thing.  My kids also LOVED it.  HAPPY!

Here's the final result:

***If you want to make the non-vegetarian version, you just sub grilled chicken for the avocado  :)
***My main note, is you should just let each person scoop the salad and sauce on their piece as they go because it can get soggy!

Greek Pizza

+ Greek Salad and Tzatziki Sauce

Greek Pizza

• 1 lb. pizza dough
• 2 tablespoons Extra-virgin olive oil
• 2 cups Mozzarella cheese, grated
• 2 avocados, sliced
• 3 cups Greek Salad (see recipe below)
• 3/4 cup Tzatziki Sauce (recipe follows)
• 1 ounce Feta cheese (about 1/4 cup), crumbled

1. Preheat to 450° F.
2.  Roll and spread the dough into one 13-inch or two 9-inch circles and place on a floured pizza stone. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the topping measurements in half.  Bake crust by itself for 12 minutes, take out.

3.  Brush the dough with olive oil to within an inch of the edge, and spread the grated mozzarella to within 1/2 inch of the outer edge.

4. Transfer the pizza(s) to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly.

5. Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place the sauce in a squeeze bottle or a Ziploc bags and use a snipped corner to squeeze out.
6.  Use the peel to remove the pizza(s) from the oven. Slice as desired. Spoon the dressed salad over the pizza(s). Sprinkle with feta cheese, then drizzle with half the Tzatziki Sauce. Sprinkle with chopped parsley. Serve immediately, with the remaining sauce on the side.

Tzatziki Sauce

Ingredients

• 2 (8 ounce) containers plain yogurt
• 2 cucumbers - peeled, seeded and diced
• 2 tablespoons olive oil
• 1/2 lemon, juiced
• salt and pepper to taste
• 1 tablespoon chopped fresh dill
• 3 cloves garlic, peeled

Directions

1. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Greek Salad 

From The California Pizza Kitchen Family Cookbook by Larry Flax and Rick Rosenfield, Wiley 2008

Makes 3 cups 

• 1 large or 2 small, peeled, and diced 3/8 inch English cucumber
• 2 medium, seeded and diced 3/8 inch Roma tomatoes
• 1 medium, chopped Red onion
• 1/2 cup, drained and halved lengthwise Pitted kalamata olives
• 1 teaspoon Lemon juice
• 1 teaspoon Red wine vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon minced Garlic
• Pinch Dried oregano leaves
• Pinch Kosher salt
• Pinch Ground black pepper
• 1 tablespoon Extra-Virgin olive oil

1. Combine the cucumber, tomatoes, onion, and olives in a large mixing bowl

2. Whisk together the remaining ingredients in a small bowl and add to the vegetables.  Stir well.

3. Use immediately, or store in the refrigerator for up to 24 hours