foodmamma
win tickets to the rocky mountain wine and food festival
happy mother's day!
wordless wednesday: mchappy day!
it’s been a little quiet on the blog…here’s why!
It’s been a little quiet on the blog the last couple weeks, but for a
great reason. We welcomed baby Z to our family almost three weeks ago! He is the
sweetest little thing and Q is so excited to be a big brother.
With Q being five, and pretty much being able to do everything himself, we are truly starting from scratch! I almost forgot about the sleepless nights, feedings every two hours, and the diapers! It’s been totally worth it though – those baby cuddles make up for anything!
There hasn’t been a whole lot going on in the kitchen. I am thankful for meals from both our parents and also glad I stocked our freezer with banana bread, cookie dough and oven ready meals like lasagna. I do have lots brewing though, so stay tuned!
Photo Credit: Ross Dance Photography
wordless wednesday: minty s'mores
wordless wednesday: snapshots of kinjo
urban china (edmonton)
We spent a few days in Edmonton last week. After Q and hubby’s morning swim, everyone was famished. Luckily Urban China was around the corner from our hotel and we thought dim sum was the perfect thing to fill our bellies.
place was packed and although there was a line we were seated quite
quickly. Carts loaded with dumplings, noodles and buns were pushed around the room, giving us a view of the delicious dishes before choosing what we were going to eat. This was also ideal in getting ourselves eating right away.
Here are some highlights from our meal. I’m totally craving dim sum
right now.
meatless monday: butternut squash curry
After a weekend of chocolate bunnies and candy eggs, we definitely need to implement Meatless Monday. This is one of our new favourite things – butternut squash curry. Made with roasted squash, and tossed with some Indian flavours, it definitely hits the spot.
Once the squash is roasted, the curry comes together in minutes, making it the perfect dish to use up leftover squash.
Butternut Squash Curry
1 medium squash, cubed and roasted
oil
3 TB crushed tomatoes
2 tsp tomato paste
3 TB fried onions
1 tsp crushed ginger
1 tsp crushed garlic
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric
1/2 tsp salt
1/4 cup water
coriander for garnish
Heat a pan and add a little bit of oil. Add the
tomatoes, onions and spices and cook for a few minutes. Add the squash and water and
let simmer for 10 minutes.