It's a Soup & Biscuits Day

After a few days camped out in the house, no real reason, I guess just lack of motivation, we headed out to our town's Science Museum this morning.  The big little ran off some much needed energy and this Mommy needed to clear her head.  We had a great morning, splashing with the ducks, vacuming up the pieces, lots and lots of ball action, button pushing and overall craziness.  The big little loved the turtles, fish and the snakes during this visit, naming each one and making sure EVERYBODY in the room knew what color they were and it's "number".  He always has to "wake-up" the nigh-nigh "sleeping" taranchula (it is covered, you get to pull back the drape and push a button to illuminate his habitat).  Poor bug (they ARE bugs right?).  I'm not even entirely sure it is a taranchula, I never get close enough to verify!
Headed home crossing our fingers for a nap, but a no-go once again.  I cut up the veggies for the soup and pre-roasted them for dinner tonight.  We are running out to do some Halloween errands, then we will return home to finish off this dinner.  Very windy out today, so this soup should help get our bellies toasty and warm for the night.
These recipes are both from the Canadian Living magazine that we get sent to us from our dear Pop.  Kinda a girls family tradition to receive this magazine.  So nice to have a Canadian reminder in my mailbox every month.  I know Twin B made the soup earlier in the week, we didn't discuss it.  It's just that weird twin thing when we both see a recipe and think it might be good to try.  She didn't get it posted though, so here it is!
Sending Love,
Twin A

Roasted Red Pepper & Sweet Potato Soup

3 sweet red peppers, chopped
2 sweet potatoes, peeled & cubed
1 onion, chopped
3 cloves garlic
3 tbsp olive oil
1 tsp dried Italian herb seasoning or dried basil
1/4 tsp each S & P

4 cups vegetable broth (I used chicken broth, because I couldn't reach the veggie stock at the grocery store, how embarassing!  I can't reach the top shelf!)

1/2 cup plain yogurt (greek is good!)
2 tbsp chopped fresh parsley

In roasting pan, toss together peppers, potatoes, onion, garlic, oil, & seasonings.  Roast in 425 degree oven, stirring once, until tender, about 1 hour.
In food processor (blender or hand-held), in batches, puree vegetables with broth, strain into saucepan (I didn't bother straining).  Whisk in 1 cup water.  Bring soup to boil, reduce heat and simmer for 5 min.
Stir yogurt (or sour cream) with parsley.  Dollop on bowls of soup.

Three-Seed Biscuits

1 1/4 cup flour
1 cup whole wheat flour
1/4 cup sunflower seeds (I didn't have any, used sliced almonds instead!)
1/4 cup flaxseeds
1/4 cup wheat germ
1 tbsp sugar
1 tbsp baking powder
1/2 tsp salt

1/2 cup cold butter, cubed
1 cup milk

1 egg, lightly beaten
2 tbsp sesame seeds

Whisk together first 8 ingredients.  Using pastry blender or 2 knives, cut in butter until coarse crumbs.  Stir in milk to form soft slightly sticky dough.
With floured hands, turn out onto lightly floured surface. knead gently 10 times.  Pat out to approx. 7 inch square.  Cut into quarters, cut each quarter into 3 strips.  Place about 1 inch apart on un-greased baking sheet.  Brush tops with egg and sprinkle with sesame seeds.
Bake at 425 degree oven until golden, about 12 min.  Let cool.

Watching "TOY Story" together, so sweet, while I whip up the soup.

Excuse the crazy mess!