Pizza Bagels

Happy Friday!

I am so excited about this weekend.  It is Memorial Day weekend so that means no school on Monday AND I am going to Madison with my family.  I can't wait to see all my Madison friends and my bestie, Tamara, and I are running the Madison Half Marathon on Sunday.  This will be Tamara's first half and I could not be more excited to be sharing the experience with her.  This race was my first half three years ago!  It is a great race and I am super duper pumped about it.  The weather doesn't look so great, but that won't even matter because we are going to have so much fun together!

More exciting news: Brian is DONE with law school!  He has accomplished so much and I am so excited and proud.  I know he has worked so hard.  Now he has to study for the BAR exam, but at least he doesn't have any more finals!  We went to Hamburger Mary's in Andersonville last night to celebrate.  This was the place we went after his first day of law school orientation so it seemed appropriate to end here as well.  The food is great (Bri loves their veggie burger) and they brew their own beer.  It is an adorable restaurant and we always love it there.  Plus, Andersonville is a great place to just wander around to check out shops or other restaurants.

Now, I am just counting down the minutes until the end of the school day.  I can't wait to get on the road and head up to Wisconsin!  To celebrate even more, I am sharing this recipe for pizza bagels.  At my wedding shower, the hostesses gave me a cookbook with recipes from all of the people who were invited.  Bri's mom shared a recipe for pizza bagels and so I decided to make them for him! I had to adapt the recipe based on what I had in the kitchen, but they came up super yummy!  I kept thinking that this is the perfect recipe to make for my future children :)

Pizza Bagels

Ingredients:15-20 mini bagels, sliced
6 oz of tomato paste
1 small onion, chopped
1 red pepper, chopped
3-4 egg whites, cooked and chopped
pepper and garlic powder, to taste
16 oz mozzarella cheese, shredded

Directions:
1. Turn oven broiler on high and make sure the rack is in the middle of the oven.
2. In a bowl, combine the tomato paste with the chopped onion, red pepper, and egg whites.  Season with pepper and garlic powder and stir to combine.  Pour half of the shredded cheese in and stir to combine.
3. Place bagel halves on a greased baking sheet.  Spread a little tomato mixture over each half and then sprinkle the rest of the cheese on top.  Place in the oven and broil until cheese is melted and bubbly (about 4-5 minutes).

Enjoy :)

Avocado Egg Salad

How are your new year's resolutions going?

I am not a huge fan of resolutions.  I like to think of them more like lifestyle choices.  I decided that since my wedding is in less than 200 days, I am going to work on being healthy, eating well, and getting in great shape.  So far, I have lost some weight and I've been doing more strength training.  I feel great!  I am also watching my students take their last final right now and so I am getting focused on starting fresh with them next semester!  I can't believe I am already entering second semester...before you know it, it will be the end of the school year and time for summer!

Today I am sharing a recipe that has helped me stay focused on my goal of eating well.  I saw a recipe for egg salad that used avocado instead of the typical mayo/egg combo.  I love avocado and I figured this would be amazing!

I also saw an idea for a smoked salmon sandwich that had avocado on it.  So, I got to thinking:  What if I used my avocado egg salad to build a yummy salmon sandwich.  This way, I would get some great nutrients, lots of good protein, and it would be delish.

Avocado Egg Salad

Ingredients:
3 hard boiled eggs, chopped
1 whole avocado
1 tbsp non-fat, plain greek yogurt
1 tbsp dijon mustard
1/2 tbsp chopped chives
fresh ground pepper
dash of lime juice

Directions:1. Place chopped eggs in a container.  Then, add in the avocado and mash with a fork until well combined.  Then, mix in the rest of the ingredients.

My smoked salmon sandwich! Avocado Egg Salad,
Smoked Salmon, and Cucumbers :)

Enjoy :)

For more avocado ideas, check out this page: 13 Health Benefits of Avocado

Squash Shakshuka with Baked Eggs

I saw my friend, Tamara, yesterday and I went with her and her family to get her bridesmaids dress and go to dinner.  She looks super amazing.  She always looked super amazing, but that girl has been going to the gym, eating healthy, and she just looked fantastic.  I have been trying to get in that mode, but I have been running into some obstacles: THE HOLIDAYS.  So, starting today, I am going to be working on staying more focused, eating healthy/homecooked meals and winter marathon training just started so I'll be running/working out as well.  

The holidays are really starting to catch up with me.  I feel like all we do is eat!  It has been a ton of fun, but now I am trying to get back into "real life mode."  So, today I'm sharing a recipe with you that I found on The Kitchn.  It is a great recipe for a weeknight and it is sort of like a breakfast for dinner thing, which we love.  It was easy to put together and looked fairly impressive:

Squash Shakshuka with Baked Eggs

Ingredients:

2 lbs squash (I used zucchini and yellow squash)

kosher salt

olive oil

2 shallots, sliced

3 cloves garlic minced

1/4 tsp paprika

1/2 lb tomatoes, chopped

4 oz goat cheese

1/4 cup basil, chopped

4 large eggs

black pepper

Directions:

1. Cut off the ends of the squash and grate using a box grater.  Place all the grated squash into a colander with 1 tbsp of kosher salt and let sit.

2. Preheat oven to 375 degrees.

3. In an oven-safe skillet, heat 2 tbsp of olive oil over medium heat and add in the shallots, garlic, and paprika.  Cook until fragrant.  

4. Using paper towels, squeeze as much liquid from the squash as you can and then add this to the skillet. Add in the tomatoes as well and stir occasionally until the ingredients are no longer releasing liquid.  Stir in the goat cheese and basil. 

5. Remove from heat and create 4 wells in the mixture.  Place an egg in each of the wells and bake for 10 minutes.  Once done, sprinkle some black pepper over the mixture.

Enjoy :)

Happy Birthday Brian: Caprese Avocado Breakfast Sandwiches

Today is Bri's 25th birthday!!!  I want to wish him a very special birthday.  I can't believe that this is the age we will be when we get married in less than 8 months! Bri is so special to me and I love him so much.  I want today to be a great day for him.

I woke up WAY before him this morning and went to my zumba class.  Then, I picked up some stuff that I needed at Mariano's and headed home to make him a little brunch.

I made Caprese Breakfast Sandwiches and he said that it "really hit the spot."  Then, we sat down to watch the Bears game.

I am not a huge fan of watching football, so I started baking some Cookie Dough Frosted Brownies.  This dessert was Bri's request for his birthday treat and I'm pretty excited that it was what he wanted.  These brownies are SO good!

Tonight we are going to Jerry's Sandwiches for dinner with both of our families and it is going to be awesome.  I am always totally overwhelmed by their menu and I never know what to order.  I usually go with a last minute, gut reaction decision.  This means that I have tried a lot of different stuff at Jerry's and all of it has been great!  I can't wait!

Today is already super awesome and it is only going to get better...Happy Birthday Bri!

Caprese Breakfast Sandwiches

For one sandwich:
2 pieces of whole wheat bread (or one for an open face sandwich)
4-5 grape tomatoes, halved
1 avocado
1 tbsp lime juice
pinch of salt
pinch of pepper
pinch of garlic powder
1 tsp balsamic syrup
2-3 slices of fresh mozzarella
2 eggs

Directions:
1. In a bowl, mash the avocado with the lime juice, salt, pepper, and garlic powder.  Set aside.
2. Toast the bread using a toaster or toaster oven.  Place on a plate.  On one slice, spread some avocado mixture and place the halved tomatoes on top.  On the other slice place the slices of mozzarella.
3. In a lightly greased pan over medium heat, crack the eggs and let cook until egg white parts turn white.  Flip and let cook for another 30 seconds-1 minute.  Place eggs on top of mozzarella side.
4. Drizzle some balsamic syrup over both sides and then put together for your sandwich!

Enjoy :)

Vegetarian Brussel Sprout Carbonara

School has been going pretty well.  Yesterday, the students were all taking the ACT test and so I had a chance to catch up on some work! This made me feel slightly less overwhelmed.  Now, when I say overwhelmed, I mean I am just really busy.  I am also really happy!  I can't wait to get cheerleading started and I feel like I am finally getting a good grasp on what I need to do for my classes.  I have a ton to do this weekend, but I think I am in a really good place over all!

One of my favorite parts about my new schedule is that I am able to work out before school.  I still wake up at the same time that I would have in order to commute to my old school, but since my commute is 1 hour (I KNOW!) shorter, I am able to get in a workout and a shower before heading over to school. This means that when I come home, I have more time to actually make dinner because I already did my workout!

Vegetarian Brussel Sprout Carbonara was one of the meals I was able to make when I got home from school.  I was inspired by the recipe over at Skinny Taste, and then I adapted it to make it vegetarian.  It was very yummy.  I loved the combination of the brussel sprouts with the parmesan pasta.  Plus, there was plenty for me and Bri to have for dinner as well as leftovers to bring for lunch.  It was a great weeknight meal!

Vegetarian Brussel Sprout Carbonara

Ingredients:
2 eggs
3/4 parmesan cheese, shredded
a handful of basil, chopped
1/4 tsp red pepper flakes
12 oz whole wheat spaghetti pasta
2 tbsp olive oil
2 cloves garlic, minced
1 shallot, chopped
12 oz shaved brussel sprouts
salt and pepper, to taste

Directions:
1. In a small bowl, whisk the eggs.  Add in 1/2 cup of the parmesan cheese, basil, and red pepper flakes.
2. Bring a large pot of water to boiling and cook pasta according to directions until al dente.  Reserve 1 cup of pasta water.  Drain and set aside.
3. While pasta is boiling, in a separate, large skillet, heat olive oil over medium heat.  Add in the garlic, shallots, and brussel sprouts.  Cook for about 10 minutes or until brussel sprouts start to soften and brown.
4. Add the drained pasta to the skillet.
5. With the reserved pasta water, spoon a few tbsp at a time into the egg mixture mixing well.  Do this until about 1/4 of the water has been added.  Then, add the egg mixture to the skillet and toss with the pasta and brussel sprouts.  Add more pasta water if needed.  Finish with sprinkling the remaining parmesan cheese over the top.

Enjoy :)

Baked Spinach Pesto Avocado with an Egg

So, I took a little vacation for the 4th because I was so busy! But, I'm back! And I have a great recipe for a baked avocado with an egg.  

Two of my best friends from the school of education at Wisconsin were in town for the 4th and we had a blast.  We visited the Bean in Millennium Park, went to the top of the John Hancock building, walked around Water Tower Place, brought in burgers to the Half Acre Tap Room, relaxed on North Avenue Beach, BBQ'd for the 4th and saw fireworks from North Avenue, and generally, had so much fun! 

After this crazy weekend, I am ready to settle down and relax.  I decided that since my first trip to a bridal salon for dress shopping is about 2 months away, I really want to kick my eating healthy trend into high gear.  This recipe today is totally going to help me with my plan.  It is crazy delicious, super quick to put together, and healthy!  I love avocados and they are full of good nutrients.  Then, the pesto is homemade where I controlled the amount of oil and used a ton of spinach!  Finally, the egg provides some good protein.  It's a great, well-rounded, meal idea.

Baked Spinach Pesto Avocado with an Egg

Ingredients:

1/2 avocado

1 egg

2 tbsp pesto (I used my Homemade Spinach Pesto)

Salt and Pepper, to taste

optional: dash of hot sauce

Directions:

1. Preheat oven to 425.

2. Cut an avocado in half and scoop out enough of the center so that there is room to hold the egg.  

3. Place the avocado in an oven-safe dish and crack the egg into the center.  Sprinkle some salt and pepper over the top and then bake in the oven for 15-20 minutes.   The time depends on how well done you like your eggs.

4. Spread some pesto over the top of the avocado and egg.  Sprinkle a dash of hot sauce over the creation if you are using it.

Enjoy :)

Cinco de Mayo Breakfast Sandwiches

It's Cinco de Mayo on a Taco Tuesday?  That is just too much.

I decided that in honor of Cinco de Mayo, I would share this recipe for Mexican Breakfast Sandwiches.  I made some homemade guacamole, toasted some whole wheat English Muffins, found my favorite salsa at the store and I was ready to go!  Oh, and I almost forgot: THE CHEESE!  Holy moly this cheese was perfect.  I was searching the crazy, overwhelming cheese section at my local grocery store when the nice employee pointed me in the perfect direction.  Pico de Queso Cheddar.  It has the perfect amount of spice and it melted really nicely on these sandwiches.  This is such a yummy recipe and you end up with tons of extra salsa and guacamole for leftovers or to go with the tacos you will naturally want to make later.  I made four sandwiches for me and Bri, but you can make as many as you want with this recipe.

Cinco de Mayo Mexican Breakfast Sandwiches

Cinco de Mayo Breakfast Sandwiches

Ingredients:
4 Whole Wheat English Muffins
4 eggs
Your favorite salsa
4 slices of Pico de Queso Cheddar
Guacamole:
1 can black beans, drained and rinsed
1 can whole kernel corn, drained and rinsed
1 avocado
3 tbsp cilantro
3 tsp lime juice
1 tsp salt
1/2 tsp pepper

Directions:
1. Make the guacamole: food process the avocado with the cilantro, lime juice, half the black beans, and half the corn.  Add in the salt and pepper.  Once creamy, pour into a bowl and stir in the rest of the black beans and corn.
2. Toast the English Muffins and melt the cheese on one slice of for each sandwich.  Spoon a few tablespoons of the guacamole on the other slice of the English Muffin.
3.  I made my eggs over easy in a frying pan and then placed them on top of the cheese.  You can scramble, fry, or whatever.
4. Spoon some salsa over the eggs and then place the guacamole slice on top.

Enjoy :)

Apricot and Brie Stuffed Sweet Potato with an Egg

Every day, I take the train to school, then I take the train home, then I work out.  After all of this, the last thing I want to do is spend a ton of time cooking.  In fact, I'm usually so hungry that I just want to eat the first edible thing in sight.  I decided to buy some sweet potatoes after seeing some examples of stuffed potatoes on other blogs and making up some easy dinner recipe!  Here it is!

This stuffed sweet potato was absolute delish!  It has brie, apricot preserves, an over-easy egg, and a bit of hot sauce drizzled on top.  It was so freakin amazing that I couldn't wait to share!

Apricot and Brie Stuffed Sweet Potato with an Egg

Ingredients:

1 sweet potato

1 egg

2 tbsp apricot preserves

2 tbsp sliced brie cheese

2 tsp Frank's Hot Sauce

pepper

Directions:

1. Microwave your sweet potato for 5 minutes or until it can easily be pierced with a fork.  Cut the sweet potato down the middle.

2. Spread the apricot preserves on the inside of the sweet potato and place the cheese along the middle.  This will allow it to melt a little while you cook the egg.

3. In a pan, cook your egg to perfection and then place in the middle of the sweet potato.  

4. Top everything with a few drizzles of hot sauce and some fresh black pepper.

Enjoy :)

One Pot Vegetarian Sweet Potato Breakfast Skillet

I had to post this because so many people were asking about the recipe! This "breakfast for dinner" dish was outstanding and one of the more attractive meals I have put together.

This week was the first week after the marathon where I sorta felt like I was all better again.  I started running again, I felt more positive about teaching, and I got back to cooking!  I was in a bit of a post-marathon funk for a while and it felt really good to be back to myself!

Bri and I didn't have any plans this weekend and it has been so nice just relaxing!  Last weekend, I went to a math conference and didn't really feel like I had any weekend time!  However, it was a really cool conference and I already started using a bunch of the ideas I learned from it in my own classroom.  For example, I taught this fun lesson about a Giant Gummy Bear!  The video is really cute and my students did a great job with the lesson.  Besides teaching and running, I made some amazing meals that I am really excited to share here!

One Pot Vegetarian Sweet Potato Breakfast Skillet
(adapted from Cookie Monster Cooking)

Ingredients:
1 tbsp extra virgin olive oil
3 medium sweet potatoes, cut into 1 inch cubes (I left the skins on)
1 tsp paprika
1 tsp cumin
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 cup low sodium vegetable broth
1/4 cup pepper jack cheese
4 eggs
2 green onions (optional)
1 avocado (optional)
siracha sauce (optional)

Directions:
1. Heat olive oil in a skillet over medium heat.  Add in sweet potatoes, paprika, cumin, salt, and cayenne and toss to combine.  Cover and let cook for about 5 minutes, stirring occasionally.  Pour in the veggie broth, stir, and then cover again for about 10 minutes or until potatoes can be easily pierced with a fork.  You may need to add more broth so that the potatoes don't stick.  Stir every 2-3 minutes to check.
2. Once potatoes are done, sprinkle the cheese over the tops.  Then, create 4 spaces and crack the eggs into them.  Cover and let the eggs cook for 5-6 minutes or until your eggs are done the way you like.
3.  To serve, cut up the green onion and sprinkle over the top.  Serve with avocado slices and a little siracha.

Enjoy :)

Vegetarian Pad Thai

Today is a pretty big day.  Besides being my half birthday, I am starting my first day of second semester!  This means it will be the longest I have ever been at the same school during the year.  I'm not sure if this has truly hit me yet.  I am still feeling like a student teacher and at any moment I will switch to a middle school!  I am excited about second semester and I really have been having a great year.  Today is all about Triangle Congruence! I have a lab for my students to experience over the next two days and I am excited to see how it goes!

Also, today is my first day of two online classes that I am taking to continue my education.  I am less excited about this, but the classes do seem interesting and I have never taken an online class before.  I was sort of enjoying the whole graduated thing where I didn't have to worry about personal homework or grades.  However, I do need these classes to get a permanent license for teaching and so it is totally worth it.  The first week, all I have to do is submit an introduction of myself to an online discussion.  Not so bad.

I am also still attempting to be healthy and today's recipe is perfect for that.  It is a lightened up, vegetarian version of Pad Thai.  Bri and I made this as one of the first recipes in our new apartment together.  It was super delicious and I'm actually craving it and considering making it again tonight!

Vegetarian Pad Thai
(adapted from Martha Stewart)

Ingredients:
8 oz fresh pad thai noodles
4 limes, for juice and serving
3 tbsp soy sauce
1 tbsp Siracha sauce
1 tbsp brown sugar
2 tbsp canola oil
2 eggs, lightly beaten
14 oz firm tofu
1/2 cup shredded carrots
8 green onions, sliced
3 garlic cloves, minced
salt
roasted peanuts
fresh cilantro

Directions:
1. Soak noodles according to directions, drain and set aside.
2. In a large skillet, heat 1/2 tsp of canola oil over medium heat.  Add in beaten eggs and cook, undisturbed, until eggs are just set.  Place eggs on a cutting board.  Roll the eggs up and then slice into strips.  Set aside.
3. In the same skillet, add 4 tsp of canola oil and cook the tofu until golden brown, flip so that you get both sides.  This should take about 6-8 minutes for each side.  Place on cutting board and cut into small cubes.
4. In a small bowl, place 2 tbsp lime juice, soy sauce, and brown sugar.  Whisk to combine.
5. Add 1 1/2 tsp of oil to your skillet and heat over medium heat.  Add in the carrots, green onions, and garlic and cook for about 5 minutes.  Add in the lime juice mixture and let simmer.  Add noodles and, stirring constantly, cook for another minute.  Add eggs and tofu, toss to combine.
6. Serve mixture with lime wedges, roasted peanuts, and fresh cilantro.

Enjoy :)

Roasted Garlic Potatoes with Scrambled Eggs

This breakfast was so freakin good that I forgot to take photos!  We had guests who stayed over at our apartment and I threw these potatoes together in the morning for a delightful little brunch.  It was so easy to make and ended up being a huge hit.  These Garlic Potatoes are amazing and definitely a great weekend brunch idea!  Or, serve them as a side with your dinner!  Since it is the weekend, I have brunch on my mind and I figured this was a fantastic recipe to share.

My weekend has already been so much fun! My friends, Russ and Tim, are in town from Wisconsin and we had a great night last night.  We went to dinner at City Dough and had a great meal!  Its right by the Wellington stop on the brown line, so if you are ever in the neighborhood check it out.  Also right there, is DMK Burger Bar which is fantastic, but typically has quite the wait.  So, between these two options you will have a great meal!  After dinner, we met up with some more friends and went out to some bars.  It was a blast.  I, of course, became super tired well before the end of my friend's evening and had to go home (I did get up at 5!).  I am excited to reunite with them today for some more fun around Chicago!

So, here's to a great weekend!  Make some Garlic Roasted potatoes, whip up some scrambled eggs and then you can start your day off with a great breakfast!

Garlic Roasted Potatoes

Ingredients:
3 lbs. red potatoes, washed and quartered
6-7 cloves garlic, minced
olive oil
salt and pepper

Directions:
1. Preheat oven to 400.
2. Toss potatoes in a bowl with enough olive oil to coat and the minced garlic.  Season with salt and pepper to taste.
3.  Place potatoes in a 9 by 13 inch pan and roast in the oven for 45-60 minutes.  Toss every 20 minutes or so.  Serve hot.
4. For the scrambled eggs, I scrambled two eggs with about 2 tbsp of skim milk and a little bit of salt and pepper.  I find that the milk adds a lightness to the eggs that is really great.  Then, I scramble them in a small pan until medium-well done.

Enjoy :)

Bibimbap

Well, Happy New Year! I can't believe 2014 is here.  2013 was always such an important year in my mind because of my graduation, job search, and move to a new apartment.  Growing up, I always thought of myself as a member of the "Class of 2013."  I never really thought about 2014, but here it is!

In the spirit of New Years Resolutions, I am trying to be healthy and happy in this new year.  While I'm not sure that I believe in hard-core dieting to lose weight, I do want to focus on maintaining my health and keeping up my workout routine.  I downloaded a cool app yesterday that encourages a healthy lifestyle.  It is called Lose It! and it is about weight loss.  You log what you eat and how you exercise.  What I like about the app is that it creates a calorie budget for you based on your age, height, and weight.  Then, you get to set your personal goals, join communities, and record your progress.  I like that this app is personalized and allows me to create a totally manageable goal.  I don't want to do anything extreme, just stay healthy and this app is great for that purpose.  Plus, this app is available for iPhone and Droid as well as a website if you don't want to get the app!

In the spirit of healthy choices, today's recipe is super healthy and easily adapted for any diet.  Bri and I made this to use up a ton of veggies that we had on hand and it ended up being a fantastic meal!

Bibimbap
(adapted from Snapfood)

Ingredients:
2 cups brown rice, cooked according to directions
sesame oil
light soy sauce
2 cloves garlic, minced
assorted fresh vegetables, your favorites!
(I used mushrooms, green onions, shredded carrots, zucchini, spinach and sweet onion)
2 eggs

Directions:
1. All you have to do is sauté the veggies in the sesame and soy sauce.  Use as much oil as you like, less if you want to be healthier!
2. Serve mixed vegetables on top of the cooked brown rice in a bowl.  Top with a fried egg, more soy sauce, and siracha (to taste).

Enjoy :)

Graze Restaurant, Madison, WI

Phew! Just finished a quick 4.5 mile morning run and now I am here to tell you about a fantastic new restaurant I discovered in my last week in Madison.

My last week was super fun because Bri and I went to a million new places and did a bunch of the things that I've always wanted to do, but never got around to.  For example, we took a walk in the Arboretum together, went to the terrace to watch a hockey game and share a pitcher, and tried a ton of new restaurants.

Another little family out for a stroll
in the Arboretum

Graze, is known for being one of the best restaurants in Madison.  Their chef is constantly switching up the menu to incorporate fresh, local ingredients that they buy at the farmer's market just outside their front door on the weekends.  They are located on the square and have a wall of windows so that you can look out at the beautiful capitol as you enjoy some crazy good food.  You can go there for lunch, brunch, or dinner.  We went their for dinner.

Appetizer: Hot Pretzel with 3 Mustards and Cheese 

Drinks :)

We started out sitting at the bar while we waited for our table and we each enjoyed a drink and split a hot pretzel with mustard and cheese as our appetizer.  So far, we were pretty darn impressed.  The mustards were yummy and the cheese (of course from WI) was amazing.  The pretzel was one of the best I have ever had!  Then, we sat down and ordered our dinner.  I ordered the Tofu Bibimbap (tons of fresh veggies and rice with tofu in a spicy sauce and topped with a fried egg) and Bri ordered their Homemade Veggie Burger (a beet based burger).  Everything was delicious. I loved my meal and Bri thought it was one of the best veggie burgers he had ever had (and this is impressive considering how many he has tried).  For dessert, because we had to get dessert, we split their freshly baked Chocolate Chip Cookies with Milk.  It was an adorable and comforting end to the meal.  We will definitely be hitting up this restaurant in the future!  If you are ever in Madison, put Graze on your list of Must-Eat-Restaurants.  

Tofu Bibimbap 

Veggie Burger

Dessert!

Vegetarian Spinach Carbanara

Today's recipe is yummy vegetarian version of the typical Carbanara.  Instead of prosciutto, you use spinach and it is super yummy.  But first, I want to tell you about my interviews!

I am waiting to hear back from some places, but I have interviewed a few times now and I think it gets a little easier every time. The catch is that every place is different! Something that I had never heard of was a school coming to watch you teach in the classroom where you are a student teacher as a second round to the interview.  That was a nerve-wracking experience! I have also had interviews where a committee of five people are there to listen versus one where there was only one person.  Then, the times have varied from 15 minutes to a whole hour! I also have had to write writing samples explaining my ideal school or a letter home to parents introducing myself. I have always been nervous, but I think that trick is to be over-prepared.  I have dressed in an adorable and simple dress with a blazer, worn comfortable-yet-cute shoes, brought a binder with some of my work as a sample portfolio, and arrived about 30 minutes early.  You never want to be running late! While, the school may be accommodating  it will make you feel sick to your stomach.  In terms of the sample portfolio, build it as if you could direct the interview.  What do you want to showcase about yourself?  If you were asking the questions what would you want to share?  Here is what I included:

• My Educational Philosophy
• An example lesson that incorporates Discovery Based Learning
• An example lesson that incorporates Technology
• A classroom management strategy that I use
• A few of my favorite lessons that were successful
• A few worksheets that I created
• A sample of student work
• Letters of Recommendation and an Observation

I have shown something from this portfolio in all of my interviews except for one.  if it doesn't feel right to show something  don't force it.  It is just good to have these things on hand just in case.  Also, in each of these I include explanations, connections to standards, and pictures if I have them.  So far, I have felt that I have done basically my best.  There are always a few moments that I wish I could re-do or re-word my answer, but at the end of the day I have been overall pleased with how these are going.  Now, I just have to wait and see!

Vegetarian Spinach Carbanara (adapted from Drizzle & Dip)

Ingredients:
8 oz whole wheat angel hair pasta
1 large egg yolk
1/4 cup creme fraiche
1/4 cup grated parmesan cheese
3 cups baby spinach
zest of one lemon
salt and pepper

Directions:
1. Prepare pasta according to directions until al dente.  Reserve 1/4 cup of the cooking water, drain the rest and place pasta back in the cooking pot.
2.  While the pasta is cooking, get your other ingredients ready.  Lightly beat the egg yolk.
3. Once pasta is drained and back in the pot, place the baby spinach in with the reserved water and let cook until wilted.  Stir in the egg yolk and then the creme fraiche, parmesan, and lemon zest.  Season with salt and pepper (I just did pepper).

Enjoy :)

Amazing Lemon Bars

The weather up here still feels a lot like winter.  So, to compensate, I have been craving spring recipes! I had never made lemon bars before and they were on my food bucket list.  This recipe was absolutely amazing.  I found it on the Food Network and I ended up with great lemon bars.  I even brought them to school and everyone agreed that they were great! Maybe if I keep making spring like foods, the weather will start to reflect them?  A girl can hope!

Amazing Lemon Bars

Ingredients:
For the Crust:
1 cup unsalted butter, softened
1/2 cup sugar
2 cups flour
1/8 tsp salt
For the Filling:
6 eggs
3 cups sugar
2 1/2 tbsp lemon zest
1 cup lemon juice
1 cup flour
powdered sugar for topping

Directions:
1. Preheat oven to 350 and lightly grease 2 9 inch round cake pans.

2. For the crust: In a medium bowl, beat butter and sugar until light and fluffy.  Beat in the flour and salt.  Divide the dough into two balls and place one in each pan.  Press into the pan and up the sides.  The crust should go about 1 1/2 or 2 inches up the sides of the pan.  Freeze for 15 minutes.  Once chilled, bake the crust for 20 minutes.  Let cool.

3. Make the filling: In a large bowl, beat eggs and sugar until pale yellow in color.  Beat in the lemon zest, lemon juice, and flour.  Divide mixture among the two pans.  Bake in the oven at 350 for 35 minutes or until the filling is no longer wobbly.  Let cool.  Dust with powdered sugar and cut into slices.

Enjoy :)

http://www.foodnetwork.com/recipes/ina-garten/lemon-bars-recipe/index.html

Mini Broccoli and Cheese Omelets

I am off on a mini vacation with my mom but I just had to share this lovely little recipe that is perfect for breakfast during Passover!

I made these mini broccoli and cheese omelets at school when I needed to use up some eggs. They are so simple and super yummy! Plus they are healthy and perfect for this week where breads are not allowed! This recipe makes 8 mini omelets.  You can serve them all at your Passover/Easter Brunch or wrap them up and stick them in the fridge for later.  They reheat really well.  I even brought leftovers with me for school lunch!

Mini Broccoli and Cheese Omelets

Ingredients:
8 eggs
1 cup low fat sharp cheddar cheese
2 cups frozen broccoli, cooked and drained
Salt and pepper

Directions:
1. Preheat oven to 350 and lightly grease a cupcake pan.
2. In a large bowl, beat eggs until scrambled. Stir in cheese and broccoli. Season with salt and pepper. Divide egg mixture among 8 cupcake wells. Sprinkle with more cheese if you want.
3. Bake in oven for 20 minutes.

Enjoy :)

Spring Break! St. Louis Adventures

It's Spring Break! I am finally off on Spring Break and I couldn't be more ready to relax.  I left for St. Louis on Friday and I have been having an amazing weekend.  Of course, I kept up with my running and this week officially starts the beginning of my 10-Week Half Marathon Training Schedule! I even got in a 7.5 mile run through beautiful Forest Park before St. Louis got hit with a crazy snowstorm! But anyways...

Friday was great because I got to just chill with Bri before heading off to dinner at the Cheesecake Factory with a bunch of his friends.  After, we hit up FroYo for some great dessert.  I know you must think I am crazy for skipping the cheesecake for froyo, but I just can't handle a dessert that rich.  I know I'm lame, but I wanted to do something light and healthy.  Maybe next time I will splurge a little.

On Saturday, after my 7.5 mile run, Bri and I got ready to head out and check out the Soulard Farmers Market.  It was a ton of fun.  We had yummy mini donuts, bought a ton of produce to make dinner and dessert (more on that later) and then found a great place for lunch!

We had lunch at Blues City Deli.  This was great because they had awesome vegetarian options (I got the Cheese Po Boy and it was amazing) and we heard some great live music! After lunch it was off for a few groceries to complete our dinner.  We planned on Homemade Sweet Potato Veggie Burgers with a Spicy Chipotle Avocado Sauce and Zucchini Bread for dessert.

Dinner was a hit.  We had a ton of food leftover for Sunday night dinner and then some! Plus, it was so cheap with all those veggies from the farmers market! After dinner, we got ready to go out and check out a great bar in the area with a bunch of friends.

We went to the Flying Saucer Draught Emporium.  It was right by Busch Stadium and had a crazy huge selection of beer as well as wine and other drinks! I got to try two new ciders and both were great.  Then, of course, I got super tired and we came home.

Sunday turned out to be quite snowy.  I woke up and did a little work out in the apartment, and then Bri and I went to Jilly's Cupcake Bar and Cafe for an amazing brunch! It was $15 dollars a person and it included drinks, an all-you-can-eat buffet and a dessert bar.  Oh my it was awesome.  The food was great (definitely get the scrambled eggs and 6-cheese macaroni) and then dessert was fantastic.  They even had a make-your-own cupcake table.  We left pleasantly stuffed and headed home for a cozy "snowed in" Sunday filled with movies and leftovers.

Now, it's time for me to head home for a nice week off from school! Happy Spring Break!

Restaurant Week: Sardine

My first restaurant of restaurant week was Sardine. I went with my bestie, Tamara and we had an amazing time!  So, this is how it works: each person pays $25.  This gets you an appetizer, entree, and dessert.  This is how Tamara and I worked it: we each got something different, and tried it all! We make a pretty fantastic team! I am excited to share our dining experience with you!  This last semester of college is going to be a lot of exploring Madison and since I LOVE food, I'm going to share some great restaurant experiences.

We started off with the fabulous house wine for our drink and then shared two different salads as our appetizers.  Both were light, fresh, and delicious.  I ordered the Mixed Green and Bibb Lettuce Salad which came with shaved shallots, crispy chickpeas, beets and a sieved egg in a champagne tarragon vinaigrette.  Tamara got the Apple Endive Salad which had toasted walnuts, blue cheese, crispy squash and a black current vinaigrette.  

Following our starters, we enjoyed the salmon and chicken as our main dish.  The salmon came with french lentils, sautéed spinach, and portobello mushrooms in a tomato and beurre blanc...can we just look at that sentence in awe...The chicken was stuffed with gruyere and leeks and serviced with bacon, lardons, roasted carrots, turnips, new potatoes, and brussel sprouts in a riesling sauce.     My goodness everything was amazing.

As if dinner and appetizers weren't enough, we then got our desserts! Gianduja Crunch Chocolate Hazelnut Ganache and Vanilla Creme Brûlée!  We left totally stuffed and crazy happy. We sang at the top of our lungs in the car in the way home and then went out on a Sunday since it was a long weekend!

It was such a fun night!

Cherry Clafoutis

It is the last week of camp and I just can't believe it! Time has flown by! This week is all about camper favorites and we have been having a blast.

It was also one of my bestie, Jill's, birthday on Sunday.  I was supposed to party it up like a crazy college kid downtown with her, but following a super amazing/rich dinner, I found my tummy seriously disagreeing with me.  I felt so bad about missing her party and I can't wait to make it up to her! Jill is an amazing person and friend and I seriously owe her one at this point.  However, as I cried to my mom about how disappointed I was to be missing out, she made the very valid point that we would both be 21 for a while and could celebrate as much as we want.  I vote for celebrating often :)

All these 21st birthdays have made me really think about growing up.  I have been reflecting a lot lately and I just can't believe I have such amazing friends and family in my life.  Turning 21 has made me feel strangely old, but in a good way.  Like have have grown up so much, but I have come so far and I'm really loving the person I am becoming.  A lot of this is due to the people I have in my life and I am truly grateful!

In other news, I recently purchased this fantastic cast iron skillet (with my birthday gift cards!) and I treated myself to a Cherry Clafoutis.  I wanted to branch out and try something new and my mom purchased a GIANT box of cherries this weekend.  So we ran out and got a cherry pitter and got to work!  This dessert turned out amazing and I would love to try it again with different fruit combinations!

Cherry Clafoutis (adapted from Former Chef)

Ingredients:
3 cups cherries, pitted
1 tbsp butter
6 eggs
1/3 cup + 1 tbsp sugar
1 1/4 cups skim milk
2 tsp vanilla
1 tbsp chambord
3/4 cup flour
pinch of salt

Directions:
1. Preheat oven to 350 degrees with rack in the center position.
2. Over low heat, melt the butter in your cast iron skillet and coat the bottom and sides with the butter.  Remove from heat.  Place half the cherries in the bottom of the pan.
3. In a food processor, process eggs, sugar, milk, vanilla, and chambord until well combined.  Add in flour and salt and pulse for another 30 seconds or until well combined.  Pour batter into the pan.  Place the rest of the cherries on top.
4. Bake for about 40-45 minutes, or until an inserted toothpick comes out clean.

Enjoy :)