When the boys were babies, it often felt like time stood still. The days were oh-so-long and blurred together in a sea of diapers, crying and messes. I had the sense that things were always going to be just like they were right then. Mercifully that wasn’t the case – just remembering having a 1 year old and a 2 year old is enough to make me appreciate how simple things are now.
I’ve said this many times before, but everything is so different with Skye. The days are filled with laughter and more joy than work. I have two amazing little helpers that are just as in love as I am. The hard part? I am trying to hold on to each moment, yet have never been through a time where it felt like things were going so quickly.
While I love all the new things, (she’s starting to sit, she loves to play peek-a-boo!) it’s also sad. This is my last time down this path. My last chance to snuggle a sleeping baby fresh from the bath and hear those little baby noises. She’s not always going to look at me like I hung the moon. It feels like I’m going to blink and have a toddler talking to me. While I’m so excited to hear her little voice and learn more about who she is going to be, I also want to freeze the now.
This week we took an impromptu trip to Carter’s instigated by my husband, who loves to see his little princess all dressed up and also loves how much I have fun dressing her. I found myself tearing up in the middle of the store as I looked at a tiny newborn dress and realized how big she is now. (Wearing 9 months size!) I am not one to be sentimental. I forget my own anniversary, I never save anything. I’m still kind of embarrassed when I think about it.
But there you have it. My late life baby brings out things inside me I didn’t know were there.
Yesterday we took the boys to see Cloudy With a Chance of Meatballs 2 (which was cute), and about half way in the middle of the movie Skye stuck my finger in her mouth. Would you believe she is cutting not one but two teeth? Teeth! The boys didn’t have teeth until they were 8 months old. I’m not ready for teeth.
I’ll stop now, since you guys came here for food.
I love everything about this casserole. It’s pure kid friendly comfort food that is perfect for the cooler weather. (Which I’m not actually experiencing but I’m guessing most of you are.) It can be made ahead and frozen either before or after cooking!
Have you ever wanted to freeze time?
Cheesy Tomato Quinoa Casserole
- Olive oil spray
- 1 onion chopped
- 3 carrots diced
- 2 celery ribs died fine
- 2 tablespoons minced garlic
- ½ cup sun-dried tomatoes not oil packed, rehydrated and diced
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper
- 2 28 ounce cans diced tomatoes
- 6 ounces fresh grated Parmesan cheese or vegan parmesan divided
- 1 ½ cups ricotta cheese tofu ricotta or cashew ricotta
- 1 tablespoon chopped parsley
- 1 egg beaten ( optional)
- 5 cups cooked quinoa
- 4 ounces Havarti cheese diced (or Daiya Havarati)
- Preheat oven to 400 degrees. Coat a 13 x 9 baking dish with cooking spray.
- Spray a large skillet with olive oil and add onion, carrot and celery. Cook for 10 to 12 minutes, until the onion is tender. Add garlic and cook for one minute, stirring constantly. Add sun dried tomatoes, thyme, red pepper and diced tomatoes. Simmer for 30 minutes, stirring occasionally.
- Meanwhile add 1 cup of Parmesan, ricotta, parsley and egg in a large bowl. Add quinoa and stir well.
- Add tomatoes to the quinoa mixture and toss until combined. Transfer to prepared dish and top with remaining Parmesan. Bake for 25 minutes, until the top is browned.
Recipe NotesServings 8, Calories 395, Fat 17.1g, Carbohydrates 37.4g, Protein 24.6g, Cholesterol 65mg, Sodium 541mg, Fiber 5.9g, Sugars 7.8g