Thursday, November 15, 2012

Way Overdue

I know, I know, it's been months and months since I last touched this thing and I probably wouldn't be posting on it now if it wasn't for some of my friends through Instagram asking me to post the recipes of some Chinese food pics I had posted on there. Being a Mom to two little ones, it is much more convenient for me to post quick, visual updates on Instagram than it is for me to blog so that's why it's been a little quiet on here.

First of all, for those of you don't know, we are expecting Baby #3!!! We are due on April 3rd and will find out next week if it's a boy or girl. We are so excited for this little one to join our family and we love that our kids will all be close in age. Yes, it gets crazy at times and yes, I am tired, A LOT, but we wouldn't trade these little ones and this special time for anything.

Here is Baby's first picture from our first ultrasound:

Second of all, Jet and Roxy are growing so fast! Jet talks up a storm and is constantly making us laugh with his funny personality and shocks us with his crazy memory and recall. He is full of energy and is all boy. Roxy is running around and is starting to talk more and more each day. She is adorable and sweet but is also fiesty and sassy. They're typical siblings who fight over toys and whatnot but they love each other and always want to be around each other. If one of them doesn't see the other one, they'll ask where they are. It's so sweet to see their relationship develop and I am so thankful for what it is so far.

Here are some recent pics of the munchkins:

He LOVES garbage trucks and could watch videos of garbage trucks all day on Youtube

Looking stylin' thanks to Uncle Adam and Auntie Ive who are always hooking him up with the latest fashions

Little Roxy-Rox in the morning

Loves the bath and bubbles


Never too young to start brushing

Her kissy lips kill me

Is very concerned about personal hygiene

First jack-o-lantern

Sick Jet being comforted by his sister

My little Monkeys

Matt is doing awesome and has been blessed in his real estate business. We are so thankful for how God is constantly providing clients for him and we don't take any of it for granted. Matt works hard for our family and is faithful in our church; he is a fun and goofy Dad who also knows how to lay down the hammer when needed. I love him more and more each year.

As for me, I am getting and feeling bigger and bigger. I am just a little over 19 weeks and have been feeling the Baby move around a lot more lately, which is my most favorite part of being pregnant. I still feel a little nauseated, mostly in the evenings and some days I feel exhausted but in general, I am doing well with the pregnancy. Taking care of our family and home keeps me busy, including ministry opportunities at our church and I am so thankful for everything in my life and feel so blessed. And I cannot wait to find out if we're having another boy or girl, I considered doing a surprise delivery for about uh, 1 second, but we just can't wait to know.

So needless to say, life is good here in Canada. We have our times of struggle and we have our times of victory but the Lord remains in control and good through it all and we rejoice in that fact.

So now onto the recipes!
The first is for sweet and sour chicken or as they call it here in Canada: chicken balls. Here's the link to the one I like to use:

The chicken

The sauce

Now here's a major warning for the recipe for the stir-fry/chow mein and fried rice, it may be a little tricky and probably won't be too helpful since I don't use a recipe for them, I just kind of toss it all together but here are the ingredients that go into each one (use your best chef instincts and play around with the amount to suit your preference):

Fried rice:
- cooked rice (we use brown rice)
- frozen peas and carrots mix (or whatever veggies you want to use)
- scrambled eggs
- chopped onions
- dark superior soy sauce
- garlic powder
- salt 
- freshly ground pepper
- vegetable or olive oil

Now the main key ingredient in this fried rice and in the stir fry recipe to follow is the dark superior soy sauce. This is different than the regular soy sauce and you may have to visit the Asian section or actually go to an Asian store to find it but it will be one of your secret weapons in Asian cooking. It has a stronger more complex flavor than regular soy sauce and the coloring it adds to your dishes is beautiful. I prefer the one from Pearl River.

Heat oil in pan, saute the onions. Throw in the cooked rice. Sprinkle with ground pepper, garlic powder, and a little bit of salt. Then add the soy sauce and stir. Then add in the frozen veggies and scrambled eggs and stir until the frozen veggies are warmed through. And there you go, you've got yourself easy and tasty fried rice. Top with chopped green onions if desired.

(In this picture, I didn't mix the noodles into the stir-fry but pan-fried them to give it some crunch and I had added chicken to the rice to make chicken fried rice. The great thing about these dishes is that they're so versatile and can be altered in whichever way to suit your liking).

The chow mein/stir-fry:

- chow mein noodles (the kind you have to boil not the ones that are ready to eat)
- chopped onion
- minced garlic
- your choice of veggies
- salt and pepper
- dark superior soy sauce
- rice cooking wine (I use Shao Xing rice wine)
- brown sugar
- chicken broth
- cornstarch
- vegetable oil or olive oil

Boil and cook the chow mein noodles according to directions, set aside.

Heat oil in pan and saute onion till translucent. Add minced garlic and saute for 30 seconds. Add in veggies (you can add in the veggies in stages, according to the firmness of the vegetable. For example, I'll throw in the carrots and celery first, then halfway through will throw in broccoli and zucchini, and if you're doing something leafy like bok choy, you'll want to put that in very last since the veggies will cook at different rates and you definitely do not want them soggy - not appetizing), season with pepper and a little bit of salt, then add in a few splashes of soy sauce and a couple splashes of the rice wine and a couple cups or so of chicken broth and a couple teaspoons of brown sugar. Cook until veggies are just cooked through (don't overcook!). On the side mix the cornstarch with some water and add in and mix till sauce has slightly thickened. Then add in noodles and stir altogether and that's it!

Now I know I am not giving measurements so in regards to adding the soy sauce, add a little bit then stir and then if you think it needs more, add more. This is a really potent soy sauce so a little goes a long way so just be sure to not pour in a ton or it will ruin the dish.

Sorry that I can't give you a more precise recipe but I trust that you guys will rock it anyway!

Enjoy and let me know how it goes!

Don't know when I'll post next, but all the best until then...