Perfect Chicken Breast with Roasted Broccoli and Cauliflower

So I am working really hard to be healthy and get in tip top wedding shape.  I am feeling good about my workout routine, but people keep giving me desserts!  I have some serious issues saying no to free desserts...

This weekend I had a wedding shower, and the hostesses gave me the leftover cake to take home.  It was HUGE!  So, I brought the cake into school and my fellow teachers ate it for me.  It was a really tough decision, but I feel like it really shows growth on my part for doing that...

This dinner is another way that I am working at being healthy and awesome.  This dinner is also crazy yummy so that is even better!  I made some perfectly cooked chicken breast and then I roasted some broccoli and cauliflower.  It was an overall great move on my part!  

Pan Seared Chicken - take a chicken breast and sprinkle both sides with some salt and pepper.  Then, place it between two sheets of saran wrap and pound it with a pan so that it flattens.  Then, heat some olive oil in a pan over medium-high heat.  Add the chicken and cook for about 3 minutes.  Flip the chicken, lower the heat to medium-low, cover and cook for 20 minutes.  Test the chicken and continue to cook if it is not done.  It should be 160 degrees on a meat thermometer or have NO pink in the middle.  

Roasted Veggies -  Place veggies on a pan.  Drizzle with olive oil, salt, pepper, and garlic powder.  Toss and place in the oven at 400 for 20-30 minutes.  

That's it!  This dinner is simple, good for you, and quick!  Go home and make it!

Enjoy :)

Crock Pot Vegetable Pot Pie

Happy Marathon Monday! For the past few weeks, I have shared some of my fun running experiences.  Today, I don't really have much to share.  I did realize that I am officially a crazy person as I ran 9 miles in the rain on Saturday.  Now, I know I could have waited for it to stop raining, but I really wanted to get my run in before 9 in the morning, so I just decided at 7 am that a 9 mile run in the rain wouldn't be that bad.  As I was running, it hit me: I am a little crazy.  And you know what, I am okay with that!  In other running news, I find out TOMORROW about the 2015 Chicago Marathon, so I'm gonna get back to you with that when I find out....

I just love Sundays.  I know it's Monday now, but Monday's are typically not my favorite so I'm gonna focus on Sunday for a little bit longer.  Here is a list of why Sundays are great:

1. I can sleep in
2. I go to a kickboxing class that absolutely kicks my butt
3. I have time to cook
4. GOT (aka Game of Thrones!!!!! yes, I am a total geek)

Those four reasons make Sundays absolutely fabulous.  Plus, there is a fifth reason, but it only happens one Sunday a month and that is: Book Club.  I am in a wonderful book club with a bunch of 20-something girls from the Chicago area.  We take turns hosting and we chat about a book that we read.  Every meeting, we pick a new book and a new place/date.  It is always a really nice time and I look forward to these meetings when they come around.  This book club was about Cutting for Stone, which I highly recommend.  And, our next book is The Rosie Project.  This last book club was also extra special since it was one of our members birthdays! I, of course, baked her a Monster Cake! Yum!

Besides book club, game of thrones, and sleep.  Cooking is one of the activities that make the weekend special.  Bri and I try to find a recipe to make over the weekend that will lend us leftovers during the week.  Today's recipe is perfect for that!  I was inspired by a recipe on My Recipes and then I adapted it from there.

Crock Pot Vegetable Pot Pie

Ingredients:
2 tbsp extra-virgin olive oil
2 potatoes, peeled and cut into 1 inch cubes
1 1/4 cups carrots, chopped
1/2 onion, chopped
3/4 cup celery, chopped
16 oz mushrooms, sliced
salt and pepper
4 garlic cloves, minced
5 tbsp whole wheat flour
3 cups skim milk
1 1/2 cups vegetable broth
2 cups frozen peas
1 1/2 tbsp chopped fresh thyme
16 oz package of frozen cauliflower
Topping:
1 2/3 cups whole wheat flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
1 tsp fresh black pepper
4 1/2 tsp unsalted butter, cubed
1/2 cup grated parmesan cheese
3 tsp chopped fresh chives
1 cup low-fat buttermilk

Directions:
1. Heat about 1 tsp of olive oil in a skillet over medium heat.  Add in the potatoes, carrots, onion, celery, and mushrooms.  Season with salt and pepper.  Cook for about 5 minutes.  Then, add in the garlic and cook for an additional few minutes.  Pour vegetables into your crock pot.
2. Put 1 1/2 tbsp of olive oil into your skillet and heat over medium heat.  Add in the flour and whisk until it starts to brown.  Pour in the milk and vegetable broth and cook for about 5 minutes while whisking.  Pour sauce into the slow cooker and add in the frozen peas, cauliflower, and thyme.  Cover and cook on low for 4 hours.
3. To make the topping, whisk the flour, baking soda, baking powder, salt, and pepper in a large bowl.  Cut in the butter until your mixture looks like coarse sand.  Stir in the cheese and chives.  Finally, stir in the buttermilk until your mixture just starts to look damp.
4. Once the veggies are done cooking, drop spoonfuls of the biscuit mixture over the top.  Turn up the heat on your crock pot to high and cook for an additional 1 and a half hours or until you biscuits are done.

Enjoy :)

Buffalo Cauliflower Bites

I have been crazy into Buffalo flavor lately.  By lately, I mean pretty much for over a year.  This obsession has lead to some pretty fantastic food adventures.   For example, O'Shaughnessy's, a local Irish Pub, has a Buffalo Chicken sandwich that is amazing.  Also recently, I fell in love with the Buffalo Chicken Taco (yes, you read that right) at the Velvet Taco.  However, poor Bri is a vegetarian and so I usually try to cook mostly vegetarian at home.  I was intrigued by all those Buffalo "chicken" recipes out there and I was mostly skeptical that they would be any good.  But then, I decided to go for it.  I'll be honest, I like the chicken versions better, but this recipe was pretty good and it made Cauliflower taste phenomenal.  If you are a vegetarian, or if you are looking for a great side dish, or if you are like me and just wanna eat buffalo stuff all the time, you should probably make this immediately.

Buffalo Cauliflower Bites
(adapted from Sprinkled Side Up)

Ingredients:
1 whole head cauliflower
6 eggs
1 1/2 tsp garlic powder
1 tsp paprika
pinch cayenne powder
3/4 cup of your favorite hot sauce (I love Frank's traditional and Bri loves Frank's Siracha)
canola oil

Directions:
1. Cut off the cauliflower florets.  To do this, turn the whole thing upside down and trim off the leaves.  Then cut away florets (about 1 inch in size) and place into a bowl.
2. Heat a large pot of water until it boils.  Cook the cauliflower for about 10 minutes and then turn the heat off and cover for another 10 minutes.  Drain and set aside to cool for a bit.
3. Pour canola oil into a pan until it reaches about 1/4 inch up the side.  Heat over medium.
4. To make the egg wash, beat eggs in a large bowl and mix in the garlic powder, paprika, and cayenne.
5. Dip the cauliflower florets into the egg wash and then place in the oil.  Let fry for a few minutes and then flip for another few minutes.  Place finished florets on a plate with a paper towel to soak up the oil.  Continue with the rest of the cauliflower.
6. In a large bowl, pour the frank's hot sauce and mix in the florets so that they are coated. Serve with ranch or blue cheese dressing if you want!

Enjoy :)

Cauliflower Stir Fry

My first day back went pretty much as expected.  Kids didn't want to be there, they complained about having to "do math" and they were annoyed that we had to get ready for finals.  Like any of this is my fault.  I would love to have finals before winter break.

However, in general school has been going really well this year.  I can't believe we are at the end of the semester.  This year seems to be flying by.  With the end of the semester, I am thinking about about my teaching and what to change/keep for next semester.  It's important to always improve and I think that I have already seen great changes from my first year to this one.  Next semester, I am excited to see how I continue to change and improve my teaching practice.

I have also been spending a lot of time looking for new recipes.  These new recipes are frequently inspired by new restaurants.  For example, I recently ate at Cumin, an Indian restaurant in the Wicker Park area of Chicago.  It was amazing!  I can't even remember what I ordered, but everything was fantastic and the service was great.  Our waiter made great recommendations and we had a delicious experience.  I definitely want to try out some Indian cooking in my future.

Today I am sharing a recipe for Cauliflower Stir Fry.  I found the original recipe over at one of my favorite blogs, The Pioneer Woman.  She is so awesome and her food always looks amazing.  I just took her recipe and lightened it up a little bit.  Plus, I added some flavors that I just love.  So, run out to the store, buy a whole head of cauliflower, and whip up this recipe for your next meal!

Cauliflower Stir Fry

Ingredients:
1 whole head of cauliflower
2 tsp extra virgin olive oil
4 cloves garlic, minced
2 tbsp low-sodium soy sauce
2 tbsp lime juice
2 green onions, chopped
1 tbsp siracha or other hot sauce

Directions:
1. Break off pieces of the cauliflower so that you don't have any green pieces and then chop it up so that you have small florets.
2. In a large skillet, heat olive oil over medium heat and add in the garlic and cauliflower.  Stir until your cauliflower begins to brown.  Turn the heat to medium-low and add in the soy sauce, lime juice, green onions and siracha.  Continue to cook until the cauliflower is evenly coated in the sauce.  Feel free to add more hot sauce if you want a spicier flavor.

Enjoy :)



http://thepioneerwoman.com/cooking/2014/05/spicy-cauliflower-stir-fry/

Light Cauliflower Cheese Soup

A while ago. while running, some cab driver who was pulled over on the side of the road clapped for me and told me he was proud of me as I ran by.  It was so strange, but also pretty nice to hear.  I guess if you are a cab driver at 5 a.m. you have to entertain yourself somehow!

I think its pretty cool how many people will say "hi" or "looking good" or "keep it up" while running with my group on Saturdays.  It's nice to hear and it motivates me to keep going.  This Saturday, I really needed that.  I completed the 15 mile run (the longest I've ever gone), but it was tough.  The support of my group and the other runners was much needed and it made me grateful to have met such amazing people who are also embarking on this quest of completing a marathon.  Next week, it is a 16 mile run, and while I am nervous, I know that I can do it.  I just gotta keep putting one foot in front of another...right?

Today I wanted to share a yummy soup recipe.  I became pretty into soup this past year because it is so simple to make and its a great way to have a healthy lunch or dinner.  This soup was inspired by Mel's Kitchen Cafe.  I just added some stuff to make it my own and incorporate some flavors that love.

Light Cauliflower Cheese Soup

Ingredients:1 head of cauliflower, cut away the stem and break up into 1 inch pieces
5 cloves garlic, minced
2 tbsp olive oil
1/2 sweet onion, diced
2 tsp fresh thyme, chopped
2 tsp fresh rosemary, chopped
4 cups vegetable broth
1/2 cup skim milk
6 oz sharp white cheddar, shredded
salt and pepper to taste
dash of paprika (optional)
dash of hot sauce (optional)

Directions:
1. In a large pot, heat olive oil over medium heat.  Add in the onion and garlic and cook until onion starts to become translucent.  Add in the cauliflower and toss to coat in the oil.  Cook until cauliflower starts to brown.  Pour in the vegetable broth, thyme, and rosemary.  Season with salt and pepper.  Bring to a boil and then lower to a simmer.  Cover and let simmer for 15 minutes.
2. Pour the mixture into a blender and blend until smooth.  Pour the blended mixture back into the pot and heat over medium.  Stir in the shredded cheese and milk until melted and combined.  Season again with salt and pepper.  Add in the paprika and hot sauce if you are using.

Enjoy :)

Vegetable Pot Pie with Sweet Potato Biscuits

Here I am again on a Sunday where I actually get a moment to breathe.  However, this Sunday has been particularly busy since I have so much to do!  I can't believe I've gotten so busy!  This coming week of school will actually be my first week with 5 days of teaching.  Sorta funny isn't it?  We started with a 3 day week, then there was Labor Day and that meant a 4 day week, and then we had a full week with assessment days so I really only taught 4 days.  This week, however, is totally normal.

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

Ingredients:
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
Pot Pie:
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
olive oil
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
nutmeg
1 egg

Directions:
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.

Enjoy :)