It's not the Vegetables fault, it's the "Food Networks" fault!!

I've come to the realization that I don't actually hate cooked carrots.

I hate the way my mom cooks carrots!!!!

Growing up I dreaded seeing cooked carrots on the plate, because they were always soggy and tasted too much like butter.  I always thought that one of the best parts of growing up was not having to eat cooked carrots anymore.  I'm an adult and if I don't want to eat cooked carrots then I won't.

I would go to buffets and load my plate with a smorgasbord of meats and seafood, but NO veggies.  Thinking that they would taste awful. I remember one time a complete stranger asking me one time "You gonna put any veggies on that plate?" and me saying without a beat: "If I wanted veggies one my plate I wouldn't have moved out of my parents house".

The truth of the matter is I have avoided all kinds of vegetables:

Cooked carrots

Brussel sprouts

Zucchini

Asparagus

Spinach

Egg Plant

But this isn't the vegetables fault. It's my mothers fault. Or maybe it's the "Food Networks" fault!!

If the "Food Network" aired in the 1980's, then it's quite possible that the way I used to look at food would have changed completely.

My mother may have learned that it doesn't take 30 minutes to cook a pork-chop, and that pork-chops don't only need to be served only with "cream of mushroom soup" poured over them.

My mother may have learned that carrots don't only need to be "steamed" till they are almost soup, but that they can be sauteed, fried, BBQ'd or "lightly steamed".

My mother may have learned that there are more cultures of food other than her own, "Chinese food" and "Italian". (I never tried Vietnamese food until I was in my 20's and Sushi until I was in my late 20's, that's my parents fault because they never introduced me to the amazing flavors of the many nations of the world.)

The truth of the matter is my mouth, tongue and taste buds are loving my late 30's eating experience. I am trying to cook new things and I am enjoying eating new things.  I am loving the many ways to eat cooked carrots be it in a Sushi roll, Steak roll, soup, sauteed or grilled.

I can't blame my mother for her cooking skills as I still have to see her all the time.

So I blame the "Food Network"!!

Don't get me wrong "Food Network" I love you!

I love the 1 hour of silence I get when the "wifey" watches one of your shows.

I love the new flavors and tastes my mouth experiences when the "wifey" cooks a new recipe she learned from that 1 hour of silence.

I love the fact that there are more "F-Bombs" per 30 minutes on your network than HBO.

And I love Chopped! Oh what will the mystery basket reveal next episode?

PS: I still hate "sweet potatoes" and "Yams"!!!

PPS: I have a great Brussel Spouts recipe which I will post later this week which will solidify this blogs statement.

Recipe #10 Steak Veggie rolls (Cowboy Sushi)

Balsamic Glazed Steak Rolls: 

I saw this recipe on Pintrest and thought I'd make it last week for my wife for date night.

It turned out awesome!! (Great way to get my wife to eat steak, small portions are nice)

Ingredients: (makes 8-10 rolls)

* 8-10 thin sliced sirloin

* Salt & Pepper (according to taste)

* 3 tbsp Worcestershire sauce

* Any steak seasoning you like (I used Thai sweet chili to off set the Worcestershire sauce) 

* 1 tbsp olive oil

For the Veggie filling -

* 1 carrot

* 1 bell pepper

* 1/2 a zucchini (depending on size)

* 5-6 green onions

* 2 cloves of garlic

* 1 tsp Italian herb seasoning

For the Balsamic glaze sauce-

* 2 tsp butter

* 2 tbsp finely chopped shallots

* 1/4 cup balsamic vinegar

* 2 tbsp brown sugar

* 1/4 cup beef broth

Method:

1)  Start by prepping the steak. Trim of as much fat as you can, and cut the steak into 3 inch wide strips. You can then tenderize the meat with a meat hammer (if you’re using sirloin it doesn't need any tenderizing but you still may want to make it flatter)

2) Season the steak pieces generously on both sides with salt, pepper and Worcestershire sauce and your choice of steak sauce. And let them sit in the marinade for at least 30 mins if not a couple hours.

3) While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. I used a mandolin slicer to jet thin sliced and hand cut them to make matchsticks. I then cut the green onion in a similar size and sliced them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.

4) Now for the sauce, melt the butter in a small sauce pan on medium heat. Add the finely chopped shallot and saute it for a minute or 2 until they turn soft and translucent  Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well. Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.

5) In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes. Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes. Season them with the the Italian herb seasoning and salt and transfer the veggies to a bowl.

6) To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (don't forget the green onion!) in the middle and roll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.

7) Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness. (Thin steaks don't take long to cook at all) 

8) Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.

Splash Park & Wading Pools in Calgary

Now that "Spring" is almost here, I've decided to compile a list complete with photos of my daughters favorite splash parks we visited last year (and will again this year).

Most Splash Park hours are (9 a.m. - 9 p.m.) and open mid June to September long weekend

1) Riley Park

Location: 800 12 St. N.W.

Park hours: 5 a.m. - 11 p.m.

- Wading pool - typically open mid June to September long weekend

- Picnic sites

- Playground Washrooms (seasonal)

- Water fountains (seasonal)

- Concession (independently operated)

2) Eau Claire Market 

Location: 3 St. & Riverfront Ave. S.W.

*Bonus take the c-train, pack a lunch and make a day of it.  

- Eau Claire Market - one of a kind shops and restaurants

- Wading pool/spray park

- Playground (near the wading pool, but a bigger one just across the bridge in the park) 

- Washrooms (seasonal)

- Water fountains (seasonal)

- Amphitheatre

- Pay parking available

3) Prairie Winds Park

Address: 223 Castleridge Blvd. N.E.

- Picnic site with cover

- Playground

- Wading pool and spray park - seasonal (9 a.m. - 9 p.m.) 

- Concession (seasonal)

- Massive hill perfect for rolling down

4) Rotary Park

By far my favorite of the splash parks (there isn't a great photo as the splash park was just renovated so I just copied an image from "Google Maps") 

 Location: 617 1 St. N.E.

Park hours: 5 a.m. - 11 p.m.

- New spray park (9 a.m. - 9 p.m.) - typically open mid June to September long weekend

- Playground areas 2 massive playgrounds for ALL ages of kids.

- Washrooms (seasonal) are directly in-between the splash park and the playgrounds.

- Water fountains (seasonal)

5) Canmore Park (Not in Canmore it's actually in the NW of Calgary) 

Location: 2836 Canmore Rd. N.W., parking lot located off 19 St. & Chicoutimi Dr. N.W. 

- New spray park now open! 

- Ball diamonds

- Washrooms (seasonal)

- Water fountains (seasonal)

- Pathways

- Benches

- Picnic tables

6) South Glenmore Park (Also known as Variety Park)

Address: 90 AV SW & 24 ST SW 

- Splash Park (seasonal)

- Playground 

- Washrooms (seasonal)

- Everything is all together and fenced in. 

7) Valley View Park

Address: 3103 28 ST SE

- Splash Park (seasonal)

- Playground

- Washrooms (seasonal)

- Water fountains (seasonal) 

Recipe #9 Italian Sausage with Pasta

Italian Sausage with Pasta

Ready in less than 20 minutes

Recipe serves 4 with leftovers for lunches.

What you need:

- 1 package of mild (or hot) Italian sausages (usually 6 in a pack)
- Pasta your choice (Penne, Spiral, bowties, spaghetti...)
- 1 package of "KNORR" Pasta Seasoning "Sun-dried Tomato Parmesan" flavor
- Black olives (if your family likes them, my family loves them)
- Green onions finely chopped
- 1 Pepper (Green, Red, Yellow or Orange you choose the color, I tend not to use green as we already have green in the dish from the green onions) NOT the hot kinds just the pepper kind.
- Mushrooms (fresh not canned unless there is no salt added) finely chopped
- Parmesan cheese (grated over top for a nice flavor kick)
- Fresh ground pepper for flavor after

Step #1
Take all the sausage out of it's skin.


Step #2
Cook pasta according to directions


Step #3
Place sausage out of it's skin in a frying pan set to medium/high Cook until it is no longer pink, it should look like ground beef when done.

Step #4 
While Sausage and Pasta are cooking chop all veggies for and place them in the frying pan with the cooked sausage.Turn heat down low and cover, stirring occasionally to make sure veggies are cooked.

Step #5 
Drain Pasta when ready. Put pasta back in Pot once drained and add the KNORR Pasta seasoning "Sun-dried Tomato Parmesan" following the directions on the package.  Mix it really good so all pasta is covered.

Step #6
Place pasta and add Sausage & Veggies on top of  the pasta.  Grate some Parmesan cheese on top, fresh pepper and serve.

Don't be only defined as being a mom (or a dad)

Don't lose you!!

In your amazing life you have been a daughter (or a son), a sister (or a brother), a student, a career woman (or career man) and now a mother (or father).

Don't lose or forget (insert your name here) and (insert education here) and (insert career here).

You aren't only defined as being a mom (or dad), you are defined by ALL your life's accomplishments.

Reminder that you will always be a mom (or dad) from this day forward, but your child will not always need/require your constant mothering (or fathering).  They will eventually go to school full days, eventually move out, eventually start their own family.

You give and give every single day being a parent.  Don't forget to take as well.

Take some time for you.

Buy wine and have a bath, read a book, watch a food network show, or rent "Magic Mike".

Take some time for you.

Being a stay-at-home parent (or "trophy spouse") means you are never allowed to call in sick, you are a parent 24/7 365 days a year until they are kindergarten age!!  Then if you are lucky you get 1/2 days to yourself (to the lucky few you get full days).

Take some time for you.

Some days I can get up and play, play and play. Other days I honestly can't.

I am not ashamed of doing the following:

We would be driving back from a play-date or the zoo or somewhere and my daughter would see a park and ask to go. Me not feeling it and wanting to go home, I would run the "windshield washers" on a nice day and explain to my 2 and 1/2 year old that it was raining.

Now before everybody starts getting upset, it's not like we went home and did nothing. We would play "princesses" or do a craft or play toys.

Take some time for you.

Every Friday our family does "Friday Family Fun Night", we make supper together and we watch a kids movie together as a family.

Take some time for you.

Every Saturday my wife and I have ourselves a date night.  We take turns planning a meal and cooking for each other.  We wait till our daughter goes to bed and while one of us is putting her to bed, the other is chilling wine, lighting candles and cooking a nice romantic meal.

Take some time for you.

For me it's that moment when the kids asleep and I'm chilling watching sports and having a cold one.

What do you do to take some time for you? 

Secret Sanity Tips from the early years of Baby

Some more of my secret sanity tips.

This time from the early years.

Tip #1

Sound Machine.

We found out about the benefits of having a sound machine next to your child the hard way.

When our daughter was born she was sent to NICU (neonatal intensive care unit), she wasn't a premie or anything like that. She was born with an issue. I'm not going to go into everything, but as a result she was having seizures and needed tests and she was monitored at the NICU for almost 2 weeks. To keep all the babies from crying at once, most if not all the babies had sound machines next to them.  This cuts out distracting noise and allows for deeper, calmer sleeps.

 These "Conair" sound machines have 10 settings everything from a heart beat to white noise to a flowing stream.

They are available at most stores: London Drugs, Wal-Mart, Superstore and are less than $25.

We continued to use it at home and bring it on vacations. It has been indispensable.

Best part?  Child doesn't wake up for parties at your house!!

Tip #2: 

Swaddling your baby.  This is essential for a great night sleep for you (and your baby).

Benefits of swaddling your baby:

Babies sleep longer!! Your baby is used to being tightly snuggled in the womb, swaddling brings this comforted sensation back to your baby.

Less Crying! Free moving arms and legs cause the baby to wake up or startle.  This upsets them and causes over stimulation. Babies cry to block out the stimuli.  Swaddling cuts down on movement and stimuli resulting in less crying and unnecessarily waking up.

Fewer Scratches! Newborn babies are like "Wolverine" from the X-men!  Their nails are extremely sharp and grow fast! When a baby is swaddled it is less likely to scratch it's own face and body.

How to properly swaddle your baby.

Thanks to the "Aden + Anais" website (http://www.adenandanais.com) for this simple step by step guide.

Aden & Anais are available in Canada with Free shipping from Babybot (http://babybot.com/catalogsearch/result/?q=aden+and+anais)

How to Swaddle Your Baby

STEP 1 
Lay the swaddle in a diamond shape and fold the top corner down to form a triangle. Place your baby in the center of the folded area with their head just above the fold of the swaddle. Ensure that your baby’s shoulders are still below the fold.

STEP 2 
Place your baby’s right arm slightly bent at the elbow flat against their body. Take the left side of the swaddle and bring it across your baby’s chest. Ensure their arm is securely under the fabric. Tuck the edge of the swaddle under their body to ensure a secure swaddle.

STEP 3 
Fold the bottom of the swaddle up & over your baby’s feet.

STEP 4 
Finally, place your baby’s left arm slightly bent at the elbow against their body, take the right side of the swaddle & bring it across your baby’s chest. Tuck the excess fabric underneath your baby to secure the swaddle.

Tip #3 

If the baby is crying the baby is breathing. 

I got this advice from a single parent mom who raised her child on their own from the age of 17.  

What this advice means is that there are times when you are going to get stressed, you are going to get frustrated and there are going to be times when you don't know what to do. 

If the baby is crying uncontrollably and you are getting in those can't figure what to do and stress is running high stages.  Put the baby down safely in their crib and take a moment.  Catch your breath and remind yourself that if the baby is crying the baby is breathing!!  

(Also another tip for those nights is watching a video called: "Happiest Baby on the Block" which gives you tips to settle babies down and prevent those types of nights. 

http://www.happiestbaby.com/

TIP #4

Read this book. 

"Go the "F" to Sleep" 

Sample page:

It is NOT a book for you to read to your child!!  It is a book for parents to read.  It is a lighthearted story about a child who can't fall asleep.  

Also when you read this book realize this guys kids is an angel and it was just one of those nights (listed in Tip #3) which inspired the story. 

Here is the audio recording of the book read by Mr. Samuel L Jackson.  

(WARNING ADULT LANGUAGE!!!)

http://www.youtube.com/watch?v=dIBqd1kxoQk

Recipe #8 Moist Perfectly cooked Pork Chops

Pork chops

Ingredients: 

- 1 pork chop per person
- Olive oil for frying (just a splash)
- 2 cloves of garlic, skin on crushed
- small bunch of Thyme (fresh or powder, but fresh is always better)
- butter (1/4 cup) for basting
- salt & pepper for flavoring

Top top your pork chops

I personally like them plain, there is plenty of flavor with the above ingredients but my wife loves either apple sauce or salsa with cilantro or salsa with Chipotle flavor. You'l notice salsa with cilantro in the picture.

Sides:

Your choice, homemade salad, Caesar salad, steamed veggies, anything healthy.

Step #1

- using a sharp knife make cuts in the fat of the chop (about 5mm deep and about 3-4 cm apart.  DON'T CUT INTO THE MEAT, just the fat), this will keep the pork chop from curling.
- season pork chops with salt and pepper really well on both sides, pound the seasoning into the meat.

Step #2

- Place frying pan over high heat until hot and add a splash of oil.
- add the pork chops, garlic and thyme and fry for 2-3 minutes (until colored).
- turn and fry for another 2-3 minutes, push the thyme under the chops and break up the garlic a little.

Step #3

(this technique came from "Gordon Ramsay's" ultimate cooking course)
- towards the end of cooking time add the butter and baste the chops. (to baste you tip the frying pan towards you slightly creating a "pool" at the bottom of melted butter, garlic and thyme, take a large metal spoon and repeatedly pour over the melted butter and stuff over the chops) This will speed up the cooking time while keeping the pork chops moist. Place the garlic on top of the pork chops while you are doing this to let them soak in the flavor.

Do this for about 1-2 minutes.

Step #4 

- place the pork chops on a separate plate and let rest for 5 minutes (occasionally spooning over the basting butter now and again.)

Step #5

- place chops on serving plates and top with your choice of topping and eat with your choice of side.