# 93 Kids and Reading

Look what I found on the Internet this weekend.  

Reading to (and with) your child is one of the most wonderful things you can do as a parent.  Reading opens so many doors.  

"So please, oh PLEASE, we beg, we pray,

Go throw your TV set away,

And in its place you can install,

A lovely bookshelf on the wall."

- Roald Dahl

Charlie and the Chocolate Factory

As a parent, you are your child's first and most important teacher. Enjoy the challenge and the rewards.

Enough said!  Hope you take time to read with your child today.

Happy Monday,

Maggie

St. Patrick's Day Potato Bread (FADGE)

St. Patrick's Day Potato Bread

Oh, my!  St. Patrick's Day is just around the corner!  Rather than bright green cupcakes or Irish stew, here's an inexpensive, easy and truly Irish side dish for a St. Patrick's Day brunch.

To set the stage, let's back up a year... or two... or three! 

Born in Northern Ireland, I was just a young girl when I emigrated to Canada.  My mother was in charge of the kitchen and all things domestic, but it was my dad who would make a "fry" on the weekend.  Sausage, bacon, eggs, tomatoes, even bananas would be fried up.  When he felt particularly energetic, he would also make potato bread.  Hot off the pan with butter melting on top - delicious! 

A "recipe"?  No such thing.  We'd sit in the kitchen and watch as Dad boiled up potatoes, mashed them thoroughly with butter and a bit of salt and then kneaded in enough flour to make a dough.

Needing a bit more than that, I consulted my mother's Form VI Domestic Science notebook.  (LOL, you may remember when I shared from this notebook once before: "How to Efficiently Run Your Home".)

Potato Bread

1/2 pound potatoes (2-3 Russet potatoes)

1/4 tsp. salt

1/2 ounce butter (1 tablespoon)

2 ounces flour (1/2 - 3/4 cup)

Peel and boil potatoes.

Mash potatoes smoothly.

Add salt and melted butter and mix together.

Work in as much flour as the potatoes will take up.

Roll out thinly, cut into triangles.

Bake on hot griddle on both sides until nicely browned.

Notes:  No lumps allowed when mashing those potatoes!! : )  I added some of the flour when the mashed potatoes were still in the pot, then kneaded in more until I had a workable dough. Roll your dough quite thin - about 1/4 inch thick.  Using a non-stick pan means no fat needed.  Bake about three minutes a side.  Keep warm in oven.

Happy St. Patrick's Day!

Maggie

Have you checked out Weekend Potluck # 58?

There are some yummy recipes there this week!

Jicama

This morning, it's all about jicama.  

This is a relatively, "new-to-me" vegetable I first met when my son was married two years ago in Mexico.  Before Christmas (another destination wedding), we enjoyed this treat again and on a recent visit to Phoenix, jicama and I got "up close and personal"  : )

Jicama Sticks

Where I live, you can search out this little guy, but he's not centre stage at my local grocery store.  In fact, the day I bought my first-ever jicama, there were only two in the whole store.  Fortunately, he was just the right size - I gather, if they are bigger than two fists, they can be a bit woody.

Peeled, and cut up like carrot sticks, jicama makes a great snack and I can see including these next time I make a veggie tray.  

Last night, however, I made this salad for supper - tasty, with a nice crunch, a bit like adding water chestnuts.  

Jicama, Orange and Spinach Salad

No real recipe here...  I just mixed some baby spinach leaves, a little red onion, orange and jicama!  I tossed the salad in Newman's Own Light French Vinaigrette and then served it on the plate with some tomato on the side.  

Here's a link to the recipe I really want to try next time we have company - Apple Jicama Coleslaw!  Chef John at Food Wishes tosses everything with a yummy sounding dressing that includes pineapple juice and hot sauce!

Happy Monday,

Maggie

Cynthia's Salsa Chicken

Cynthia's Salsa Chicken

For dinner last night, we had Salsa Chicken, an easy, tasty dish that can be prepared ahead of time.

Cynthia, a family friend, shared this recipe a few years ago at a "Recipe Shower" for one of my daughters.  Each guest brought a favourite recipe AND a recipe for a happy marriage.  Enjoy!

Cynthia's Salsa Chicken

12 - 18 skinless, chicken thighs or 6-8 chicken breasts

3/4 cup salsa (mild, medium or hot, depending on taste)

1/4 cup reduced sodium soy sauce

1/4 cup orange juice

2 tablespoons Dijon mustard

2 teaspoons olive oil

1 - 1/2 tablespoons grated ginger root (optional)

Arrange chicken in a single layer in 9 x 13 baking dish.

In a medium bowl, combine marinade ingredients.

Pour marinade over chicken.

Cover and refrigerate for at least 4 hours or overnight.

Bake chicken and sauce, covered, in 400 degree oven 

for 40 - 50 minutes.

1 tablespoon cornstarch

2 tablespoons water

When chicken is done, transfer sauce to saucepan. 

Bring to a boil.  Mix and add cornstarch and water mixture.

Stir for 1 - 2 minutes as mixture simmers and thickens.

Pour sauce over chicken.

Cynthia's Salsa Chicken

Now for Cynthia's recipe for a happy marriage!  Good advice from a lady happily married for over forty years.

Marriage Recipe

Then catch the moments as they fly,

And use them as ye ought, man,

Remember, happiness is shy,

And comes not aye, when sought, man.

- Robert Burns

Have fun catching the moments, doing things spontaneously, 

having many varied experiences together.

- Cynthia

March 11 - Sent this recipe over to Weekend Potluck # 57 - a great place to check out recipes!

# 92 Avocado...picking and planting...

Today, it is all about the avocado.

Love them!

In salads, in guacamole, in a BLT....yum!

I used to have problems picking out one that was "just right" until I read this article.  The secret is in the little stem.  Flick that off.  If it is green underneath, it's a perfect pick.  

After using an avocado in our salad last night, I thought I'd see if I could start a plant with the seed.  Remember doing that as a kid?  Here's a short video that shows you how. 

We need a little green around here - too much snow!  Sigh!

Carry-On Baggage & Vegetable Stock

Simplicity is making the journey of this life 

with just baggage enough.

- Charles Dudley Warner

Hmmm....

Just back after a quick visit to see some snowbird friends in the Phoenix area.

Hmmm.... Just in time for a Canadian prairie storm.  Sigh!

As for being limited to carry-on baggage?

Wonderful...uncluttered...stress free  : )  That makes for a great holiday!

What would life be like if we all had to limit our possessions to what could fit in a carry-on bag?

Our snowbird friends are living a wonderfully uncomplicated life these days.  We enjoyed some great visits to interesting places (more about that another day) and some great meals based on very simple, well-prepared food.  

Making their own stocks for cooking, baking their own bread (on the BBQ), squeezing oranges for fresh juice...inspiring!!

Still feeling that motivation this morning, so join me as I make some...

Vegetable Stock

3 tablespoons olive oil

3 cloves garlic, minced

3 carrots, peeled and chopped

1/2 onion, chopped

1/2 orange pepper, chopped

Saute gently for about 8 minutes.

3 tablespoons McCormick "No Salt Added Seasoned Herb Medley"

3 litres (about 12 cups) water

3 dried tomatoes

Add and gentle simmer for about 45 minutes.

That's it.  Simple!  

You'll notice I didn't add any celery (didn't have any) or salt - thought I'd wait and add that later when I use the stock.  

Basically, (almost) all vegetables are going to be happy jumping into the pot, but there are some exceptions - check here.  For some additional handy tips, I'm also linking a second article.

Happy Monday!

Maggie

Mexican Caviar

Today's treat idea was passed along by my daughter-in-law...

...who got it from her cousin...

...who heard about it from a friend...

You get the idea.  It's one of those great recipes that's been passed along so many times, it's impossible to give credit.

That said, you will love this little recipe - it's inexpensive, healthy, easy to put together, can be made in advance and makes A LOT.  

So, if you need to take something to a party for an appetizer, whip up some Mexican Caviar!

Mexican Caviar

1 can black beans

1 can lentils

1 can niblets corn

Drain, rinse and combine in a bowl.

1 cup finely chopped purple onion

1 cup finely chopped celery

1 cup finely chopped bell pepper (two colours)

Add to bowl and stir.

3/4 cup apple cider vinegar

1/2 cup olive oil

1/2 cup sugar

salt and pepper

Heat dressing ingredients to melt sugar, then cool.

Pour over veggies and beans and let sit overnight.

Drain off dressing and serve.

That's it!  The cans are all regular "soup can" size.  It lasts well in the fridge and I have even frozen some without a problem.

Mexican caviar - definitely a keeper!

Find this recipe and plenty of other tasty treats at

Weekend Potluck 56

I've also posted on Carole's Food on Friday

website - a great place to cruise around if you're

looking for something new to try!!