Friday, October 3, 2008

Walkin' On Sunshine!

I'm out of the habit...
My waist line needs me to be back in the habit... ;-)
Everyone knows that anything you do for 21 days becomes a habit!

So who's with me?! Let's walk for 21 days! :-) I'll track my miles in the side bar. If you would like to walk, too, just leave a comment or post on your own blog. I have no idea how to do a "Mr. Linky" but maybe with enough interest I could learn. My 21 days will start on Monday - please let me know if you'll be walking, too! :-)

Welcome to the World Dinner!

Taking a meal to a family with a new baby is a wonderful way to help them out. Not to mention the fact that it is also a great way to make sure you get an early peek at the little one! ;-)

I found the idea for a "Welcome to the World Dinner" in Taste of Home magazine several years ago. I have used this many times, varying the menu items, but always naming each food to correspond to the "baby" theme. :-)

Taste of Home suggests "Green Bean Bundles of Joy" as one of the foods to prepare. When time is short, I sometimes substitute my own, "Tiny Tot Tossed Salad". ;-)

Taste of Home's "Special Delivery Chicken Casserole" is simply Poppy Seed Chicken, with a new name!

"Bringing Home Baby Carrots" is another menu item from Taste of Home. The carrots are cooked in apple juice and honey to make them very sweet and tender.

"Rock a 'Bye Baby Rolls" are my addition.

"2 AM Feeding Snack" is also a Taste of Home suggestion. This time the snacks are my oatmeal cookies, which I happen to know a certain brand new big brother enjoys. :-)

And, don't forget those older brothers and sisters, especially the littlest one that until just a few days ago was the baby! It's always nice to greet them first, take them a little special treat and then ask to see "their" new baby! :-)

Here is the food all ready to go! A collapsible crate is wonderful for transporting the meal. With this menu in hand you are always ready to welcome a precious new baby into the world! :-)

Rustic Roasted Vegetable Tart

Rustic Roasted Vegetable Tart
4 servings

1 small eggplant, cut into 1 inch pieces
1 large zucchini, cut into 1/4 inch slices
12 cherry tomatoes, cut in half
1 medium sweet red pepper, cut into 1 inch pieces
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 sheet refrigerated pie pastry
1 tablespoon cornmeal
2 tablespoons shredded Parmesan cheese

Combine vegetables, oil, garlic, salt and pepper. Transfer to an 15 x 10 x 1 inch baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes. Sprinkle cornmeal over a greased 14 inch pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 1 1/2 inches of edge. Fold up edges of pastry over filling, leaving center uncovered. Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with Parmesan cheese. Cut into wedges and enjoy!

This is a new recipe we tried this evening. It went over better with the girls than the guys. ;-) I think I would prefer it on a regular pizza crust. It is really pretty, though! :-)