ShE's NoT yOuR aVeRaGe MoM: ThOuGhT fOr ThE dAy

Friday, August 27, 2010

ThOuGhT fOr ThE dAy

Be the very best parent ever!

This thought isn't nearly as hard as you might think it to be. Really all it takes is stepping back and thinking, is this the very best for my child?, is this the very best I can do?, is this REALLY what I want and not what my child wants? You see, that isn't so daunting, is it? ;0) Let's break it down:

Is this the very best for my child?
Do you spend more time in your day running to activities for your child than time at home? I want my children to be able to experience life and achieve, but I also want then to enjoy being children. If you spend more time running to lessons and classes and activities than anything else, take a step back and think. It might not be the very best for your child or for you. Let your child decide on a couple of activities they really enjoy and concentrate on those. Don't try to persuade them one way or the other either, really let them choose. This way you know the they are really enjoying themselves and will still have time to be kids!

Is this the very best I can do?
Honestly, some parents don't get it, they would much rather not do things because they plain just don't want to. It may be difficult, it may be boring to them, it may be...WAIT!! Once you had those kids, it is NOT about you anymore! My kids have been good, no fighting, did their chores, keeping up with their schoolwork and now want to go to McDonald's. I dislike McDonald's, the food ain't great, there are far too many screaming kids...but, wait, it isn't about me is it? So what do I do? I take them to McDonald's and they love it. Me? Yep, I'll get over it! I actually have a couple of friends who have a child and all I ever hear from the Mom is how the Dad won't do things or get things for the child that she needs because he doesn't AGREE with them. What?! I asked, "Uh...didn't you tell him, it's not about him anymore?" I mean come on!? Okay, that's it...now I'm annoyed so next question! ;0)

Is this really what I want and not what my child wants?
It's okay, we all do it sometimes right? I REALLY want these shoes Mommy and you suggest a cheaper pair, am I right? Ha ha you caught me, I totally do that too, but this isn't really what I'm talking about. You sign them up for karate because you took karate and now they throw a fit every time it's time to go. Did you ask your child if that was what they wanted to do? My guess would be a no. Take the time to really get to know your child and their wants and wishes because they are NOT mini-you's. Children deserve to be treated with the same respect you deserve and if someone just signed you up for something and told you you had to go you'd be pissed right? Right.

When you think back about being a kid do you remember you parents talking down to you and not paying attention to what you want? Think about it then and try your hardest to be the very best parent ever, it's not that hard....just a thought. ;0)

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qUiCk ReCiPe GuIdE

Being Gluten-free rocks!

Honey Lemon Barbecue Sauce (gluten-free)

3 tablespoons clover honey
1/2 cup lemon juice
3 tablespoons worcestershire sauce
3 tablespoons brown mustard
1 tablespoon garlic powder

Recycled Chicken Enchiladas (gluten-free)

2 to 3 pieces of leftover cooked chicken
small can of diced green chilies
1 lrg green onion (chopped)
1 can black olives (halved)
1 can black beans
1 can authentic red chile enchilada sauce (Las Palmas)
1 package corn tortillas or Frito's corn chips or 5 minute rice
2 to 3 cups of shredded Mexican blend cheese
sour cream

Heat chicken, green chilies, and onion in skillet over medium heat...stirring occasionally. Add black olives and black beans and red chile sauce, simmer for 10-12 minutes on medium/low heat. Wrap in corn tortillas and cover with cheese and bake at 350 for 25-30 minutes. Serve with sour cream. OR serve over bowls of Frito's corn chips, cover with cheese and sour cream. (kid friendly) OR serve over instant rice with shredded cheese and sour cream.

Ham and Potato Soup (gluten-free)

1/2 large onion (chopped)
1/4 margarine or butter (soy butter works as well)
2 tablespoons Bob's Red Mill all purpose flour (gluten-free)
1 tsp salt
1/2 tsp pepper
2 tsp garlic powder
1 tsp dill
2 cups water
4 to 5 medium red potatoes
1 lb cubed ham (or turkey ham)
2 cups milk (dairy or soy)

In the bottom of your large soup pot combine margarine and onion and saute till onion is translucent. Remove from heat and stir in flour, salt, pepper. Add water and potatoes and return to medium heat. Stir in milk and bring to a boil letting simmer about 5 minutes or until sauce starts to thicken. Add cubed ham and garlic and dill and reduce heat to low, cover and let simmer 25 to 30 minutes. Stirring occasionally. Serve when potatoes are no longer firm.

Pumpkin Bread (Gluten-free)

(I actually converted this recipe from a traditional pumpkin bread recipe, if you don’t need gluten-free just use regular all-purpose flour and enjoy)

1 can (15 oz) of pumpkin (not pumpkin pie mix)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons pure vanilla (not imitation)

4 large eggs

3 cups Bob’s Red Mill Gluten-free All purpose Flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon baking powder

½ raisins or chocolate chips if desired

Move oven rack to lower position to ensure tops of loaves will be in the center of the oven. Preheat oven to 350 degrees. Grease bottoms only of (2) 8 ½ x 4 ½ x 2 ½ loaf pans or (1) 9 x 5 x 3 loaf pan, (Pam spray works)

Mix Pumpkin, sugar, oil, vanilla, and eggs in large bowl till blended. Stir in the remaining ingredients (minus raisins, or chocolate chips) until blended. Stir in raisins or chocolate chips. Divide batter evenly between pans.

Bake 8 inch loaves 50 to 60 minutes, 9 inch loaf 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes on wire rack.

Loosen sides of loaves from pans. Remove from pans and place topside up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.

The best vegetable soup ever, no kidding (courtesy of the Today Show) *this recipe is naturally gluten-free as well!

Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook"

Ingredients

3/4 cup olive oil, more or less
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
Salt and freshly ground black pepper
1 bunch parsley, washed and chopped, thick stems discarded
2 or 3 cabbage leaves, chopped
1 bunch chard, preferably white, washed and chopped
1/4 cup tomato paste
2 cans white beans (such as cannelloni) with their liquid if possible

Preparation

Put about a third of the olive oil in the bottom of a deep pot and turn the heat to medium.

Add half the onion, carrot and celery and cook, stirring occasionally, until they soften, which takes about 10 minutes.

Add about half of the remaining oil and repeat the process, seasoning with salt and pepper as you go.

Add the remaining oil with the parsley, cabbage and chard and cook, stirring occasionally, until everything is softened but not browned.

Add the tomato paste and stir.

Mash the beans so that they're about half mashed and half more-or-less whole. Add this mixture to the pot, along with any bean cooking liquid and enough water to make the whole mixture stewy but not watery.

Continue cooking, tasting and adjusting the seasoning as necessary, until all the vegetables are very tender and the soup is hot. Serve hot or warm.

Serving Size

Makes about 10 servings

Impossible Pumpkin Pie

3/4 cup white sugar
1/2 cup gluten free baking mix ( I like Pamela's)
2 table spoons margarine
1 13 oz can evaporated milk (or 1 1/4 cups Coffee Rich)
2 tea spoons gluten free vanilla
2 eggs
1 16 oz can pumpkin
2 1/2 tea spoons pumpkin pie spice

Preheat oven to 350. Beat all ingredients until smooth-1 minute in blender. Pour into a lightly greased 9 or 10 inch pie pan. Bake until knife inserted in center comes out clean, checking at 45 minutes.
Optional: add 3/4 cup chopped pecans in mixture before pouring into pan. Garnish with whipped cream.

ShE's NoT yOuR aVeRaGe MoM

Friday, August 27, 2010

ThOuGhT fOr ThE dAy

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