I have a lot planned for this week and I spent the entire morning typing out my lesson plans, printing off exit tickets, and uploading warm ups and other activities to my school account. I feel pretty prepared and that makes me feel good. Also, I like planning an entire week at a time because it ensures that I know where the students are going during the week and where they should be by the end of the week. This isn't to say that I'm not open to changing my lessons as I go along. I am constantly adapting plans and changing them from class to class or day to day. What works in one class may not work in another and that means I have to be flexible. Lately, I have also been getting visitors in my classes. My Division Chair has observed a few of my classes and this week the teacher in charge of the mentor program is coming to observe. This added feedback makes me feel stressed out, but it is very helpful and I keep telling myself to stay calm and open minded. I can't wait to see how everything goes!
The meal I have to share today was made a while ago, but it was super yummy and I just couldn't forget about it. I was craving comfort food, Bri is a vegetarian, and I wanted to make something that would last a while. So, I found this awesome recipe for a Vegetarian Pot Pie, I adapted it to be lightened up, and I made the Sweet Potato Biscuits to go on top. It was a delicious casserole meal and it was jam packed with veggies!
Vegetable Pot Pie with Sweet Potato Biscuits
Sweet Potato Biscuits:
1 medium sweet potato
1 cup whole wheat flour
3/4 cup all purpose flour
1 tbsp brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
7 tbsp cold, unsalted butter, cut into cubes
1 tbsp white vinegar
1 cup skim milk
1 1/2 lbs. brussel sprouts, cleaned, trimmed, and cut in half
1 cup frozen peas
1/2 lb. pearl onions, blanced and peeled
1 heal cauliflower, cut into 1 inch pieces
22 sage leaves
8 thyme sprigs
salt and pepper
2 1/2 cups skim milk
1/4 cup chopped onion
4 tbsp unsalted butter
1/4 cup whole wheat flour
1/2 cup cream
1. Prepare the sweet potato biscuits: Microwave the sweet potato on high until it can be easily pierced with a fork. Peel the potato and mash into a bowl. Set aside.
2. Pour the vinegar into the bottom of a liquid measuring cup. Fill with milk until you reach the 1 cup line. Let sit for 5 minutes (this is a buttermilk substitute).
3. In a food processor, process the flours, brown sugar, baking soda, baking powder and salt. Continue to pulse as you add in the butter until the mixture is crumbly. Add in the sweet potato and then slowly pour in the buttermilk until the mixture forms into a ball.
4. Roll out the dough on a well-floured surface until 1/2 inch thick. Use a cookie cutter or biscuit cutter to cut out 12 circles. Re-roll the dough as needed. Set circles aside.
5. Prep all the veggies. To blanch the onions, let them boil in water for 3 minutes. Drain and remove skins.
6. Preheat oven to 425. Place cauliflower, brussel sprouts, and onions in a 13 by 9 inch pan. Drizzle with olive oil and season with salt and pepper. Add 6 sage leaves and 4 thyme sprigs. Let roast in the oven for 30 minutes. Remove from oven, throw away sage/thyme and reduce the oven heat to 375.
7. In a medium saucepan, combine the milk, onion, 6 sage leaves, and 2 thyme sprigs. Let simmer, covered for 15 minutes. Strain the milk into a bowl, discard the onion, sage, and thyme.
8. In the same saucepan, melt the butter. Add the flour and whisk over medium heat for 2 minutes. Add in the milk and continue to whisk until mixture thickens, 10-15 minutes. Chop two sage leaves and the remaining two thyme sprigs. Add the chopped sage, thyme, and cream to the milk mixture. Season with nutmeg. Pour over the veggies in the 13 by 9 inch pan. Add in the frozen peas.
9. Place the 12 un-cooked biscuits over the vegetable mixture. Press 1 sage leaf into each biscuit. In a small bowl, beat the egg and then brush a little over each biscuit. Place in oven and bake for 20 minutes or until biscuits are lightly browned and puffy.