- Ten In A Bed Action poem (you can find other great ideas here... http://www.preschoolrainbow.org/counting-theme.htm)
There were ten in a bed and the little one said, "Roll over, roll over." (do arms rolling motion)
So they all rolled over and one fell out.
There were nine in the bed and the little one said, "Roll over, roll over." So they all rolled over and one fell out....
(This is repeated until you get to the number one. Each time "roll over" is said, rolling motion is dramatized.)
There was one in the bed and the little one said, "Good night!"
- 5 little monkeys book or 10 Little Ladybugs
- When she was first learning to count, we'd count everything...stairs we were going down, number of pretzels she was eating, etc.
- Spaghetti play (or string, or pipe cleaners)..now that she is learning how to read numbers we practice making them with these things. I've also practiced with her by writing them on her magna doodle.
- Playing Hide and Seek...she loves this game and I realized it helped her a ton as she learned to count to 20 and beyond.
THIS MONTH ON MOMMY DIARIES
Also, before we go anywhere, they both have to sit on the toilet and count to thirty, even if they say they don't have to go. Also, if one person has to use the restroom when we're out, everyone has to go and count to thirty. They get counting practice, and I have fewer pit stops! :)
Wild Rice Salad
This serves about 6-8 people
1 cup halved strawberries
¾ cup cooked wild rice
½ cup crumbled feta cheese
½ cup blanched (not cooked) broccoli (small) flowerets
½ cup chopped green onions
½ cup slivered almonds
½ cup crumbled bacon
1 tablespoon white onion, very thinly sliced (I don't add this, there are onions in the dressing and I'm not a huge onion fan, so this is a little overwhelming to me)
Using a blender, blend the following together:
1 bunch of chopped green onions
½ cup sugar
¾ cup canola or vegetable oil
(do not use olive oil, it is too strong a flavor)
1 tablespoon prepared honey mustard
¼ cup white wine vinegar
½ teaspoon salt
½ teaspoon ground ginger
1 teaspoon orange zest (sometimes i don't have this so I just leave it out)
1 tablespoon lime juice
1 heaping tablespoon poppy seeds
Pour prepared dressing over top just before serving. Pour to
moisten, do not drench.
I have never ordered French Onion soup at a restaurant, it just sounded like it would be weird. But Rob really likes it so I made it one day. It was a huge hit! We both loved it. So, here you go!
6 c thinly sliced onions (I know this is alot, but they are cooked and get so soft that you don't have to chew them or anything, they're so yummy!)
1 TBSP sugar
1/2 tsp pepper
1/3 c vegetable oil
6 c beef broth
8 slices French bread (3/4 in thick), toasted
1/2 c shredded Parmesan or Swiss cheese
In a big sauce pan cook the onions, sugar and pepper in oil over med-low heat for 20 minutes or until the onions are carmelized, stirring frequently.
Add the broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Ladle the soup in ovenproof bowls. Top each with a slice of French bread; sprinkle with cheese. Broil 4-6 inches from heat until the cheese is melted. Serve immediately.
*I don't have ovenproof bowls for soup, so I just took the slices of bread, put them on a cookie sheet and put cheese on them. Then broiled them for 2-3 minutes and then put that on the soup when they were done, it was delicious!!
1 1/2 pkg tortellini (you can find this in the "deli meats and cheeses" section of the grocery store)
- they come in packages of about 10 oz. I usually buy two and use a package and a half. The leftover tortellini is also great with a little pasta sauce for lunch the next day. Or you can freeze it.
24 oz. chicken broth
4 garlic cloves - minced
14 oz. can of stewed tomatoes
1/2 lb. ground sausage (I like to buy the Jimmy Dean roll type things.... you know what I am talking about? It is usually buy the bacon, other sausage, and hot dogs - basically all the healthy stuff! Haha)
- you can use the whole pound if you want to but I find it overwhelms the soup. basically, it becomes "sausage soup" with tortellini - stick with the 1/2 lb.
1 tsp. basil
1 pkg chopped spinach (in the freezer section, but thaw and drain before adding it to the soup - I only add half the package)
1/2 c Parmesan cheese
1 can tomato sauce (optional - but I always add it)
* I also think adding some white beans, zucchini, or chickpeas would make this soup even better... I just haven't tried it yet.
One of the greatest things about colder weather is having a nice bowl of hot soup. Yummy. I really love to make this super easy soup and then put it in bread bowls. It is AMAZING!
1 c chopped broccoli (fresh or frozen)
1 c water
1 tsp chicken base
3 TBSP margarine
1/4 c chopped onion
3 TBSP flour
1 c milk
1 c heavy whipping cream
Combine water and chicken base in saucepan. Add broccoli. Cover and cook over medium heat until tender (about 5 min). Meanwhile, melt butter in a frying pan. Add onions and cook over medium heat until the onions are soft. Add flour and stir well. Cook over low heat about 3 minutes until the roux is well formed and light tan. (just in case some don't know, this is going to help make your soup a little thicker)
Remove from heat and add milk and cream, stirring constantly. Return to heat and cook until think, stirring well. Add the milk mixture to the cooked broccoli-broth mixture and heat through.
Makes: 4 cups
Really, this is so yummy when you put it in a bread bowl! Enjoy!!
Also... I made an awesome discovery. When Kara put on the yummy Cafe Rio recipes I got really excited. I noticed that she didn't have the pork recipe, which is my favorite. So I went a-looking. I came across this great blog. This woman has some great recipes on her blog! You should really check it out. And I made the Pork salad yesterday. It was pretty involved, but the end result was to die for! I haven't been to Cafe Rio in a long, long time so this was such an exciting thing for me. I've had it for every meal since then. It made tons! Rob loved it too! (of course, Rob loves everything)
Oh, and p.s. the tomatillo dressing Kara put on here, amazing. I even poured it on my pasta noodles we ate tonight, it was so good!!
(Serves 10...unless I'm invited and then...well, it serves 1.)
2 large onions, thinly sliced
1/2 cup olive oil
2 cloves garlic, minced
2 large red peppers, cut into 1-by-1/4-inch strips
1 pound carrots, peeled and cut into 1/2-inch cubes
4 cups diced potatoes, cut into 1/4-inch cubes
8 cups rich chicken broth
2 pounds green beans, cut into 1-inch pieces
3 small zucchini, cut lengthwise into quarters and sliced 1/4-inch thick
1/2 pound vermicelli
Salt and pepper
1/2 cup chopped parsley
In a heavy 6-quart casserole, saute the onions in the oil until soft. Add the garlic, red peppers, and carrots. Cook 5 minutes. Add the potatoes and stock and simmer until potatoes are almost tender.
Add the green beans and zucchini and simmer 5 minutes. Stir in the vermicelli and continue cooking until the vermicelli is al dente. Season with salt and pepper and sprinkle with parsley. Serve piping hot.
For me, I like to scan stores like Savers and Goodwill. Early in the month you can find bargains like this Dalmatian costume I found for $6. I also like to make costumes and accessorize. My son wanted to be Harry Potter, so I got him a $2 broom(Savers), glasses, and made a cape out of a larger vampire cape I cut down to size.
Most girls love to be a princess, so I made this Cinderella dress for my daughter. I don't recommend it, because it was too hard to do on a deadline(I kind of waited till the week before).
But I heard Party City is having a sale on Disney Princess costumes this week for $12.99 each. I think I'll just go that route this year!
What will you be doing?