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| Gluten Free Spider Web Pumpkin Pie! More coming soon... |
Thursday, October 31, 2013
Happy Halloween! Gluten Free Spider-Web Pumpkin Pie
Wednesday, October 9, 2013
Plated! Apricot Chicken with Almond Green Beans
I had a great opportunity recently. I was able to try Plated for free! It is a fantastic organization where you can order meals online, they send you all the ingredients, and then you cook the dinner. All the menus are created by different chefs and the menu options change weekly. It is so fun to look through the yummy recipes! Plus, this was a great way for me to make a non-vegetarian meal.
Bri is a vegetarian and I love coming up with yummy dinner options, but sometimes I just really want a good piece of chicken or salmon. Whenever we go out for dinner, I order something with meat because I know that it isn't something I get at home a lot. This has also helped me always have a variety of foods and I love that. I ordered a great salmon dish and chicken dish from Plated. Both were amazing, but my favorite was the chicken. It was Apricot Chicken with Almond Green Beans. This light and healthy meal came with enough food for two meals and so I was able to make myself dinner on a night where Bri was out with his mom and I had a ton of work to do and then I had another meal for lunch one day at school! It was such a great deal and I think you should all check out this fun site!
Bri is a vegetarian and I love coming up with yummy dinner options, but sometimes I just really want a good piece of chicken or salmon. Whenever we go out for dinner, I order something with meat because I know that it isn't something I get at home a lot. This has also helped me always have a variety of foods and I love that. I ordered a great salmon dish and chicken dish from Plated. Both were amazing, but my favorite was the chicken. It was Apricot Chicken with Almond Green Beans. This light and healthy meal came with enough food for two meals and so I was able to make myself dinner on a night where Bri was out with his mom and I had a ton of work to do and then I had another meal for lunch one day at school! It was such a great deal and I think you should all check out this fun site!
Sunday, October 6, 2013
Mediterranean Quinoa Stuffed Peppers
Oh hey there! It's only been three weeks since my last post. I just can't find enough time to get everything that I want to do done! Teaching is crazy since it is so hard and exhausting, but I am also loving it. This is definitely the profession for me because while I feel tired and overwhelmed, I also feel happy. However, it also means very little time for anything else! I'm pretty sure Bri is starting to feel similarly since he just started law school. I'm pretty sure we are in for a really tough year, but we are also doing what we have always wanted to and that makes it exciting!
I have been cooking (a girl's gotta eat) I just haven't had time to share it all! I seriously have about 15 "drafts" with recipes that I made that are just waiting to become a post. Well, here's one! I am a huge fan of stuffed peppers because I think they are super yummy and you can make them in crock pot! This recipe took some of my favorite flavors and turned it into a really yummy dinner that did not take that much time or work! This is wonderful since I don't have much time! I just threw this together on morning and then we had amazing peppers for the week! They stay well if you keep them in the fridge and they are quite delicious.
Mediterranean Quinoa Stuffed Peppers
(adapted fro Avocado Pesto)
Ingredients:
5 or 6 red peppers (good stuffing ones), tops removed and seeds taken out
1 cup quinoa
2 tbsp olive oil
5 cloves garlic, minced
8 oz. portabella mushrooms (sliced)
1 red pepper, thinly sliced
1/2 cup crumbled feta
handful of fresh basil
1-2 tbsp dry white wine
salt and pepper
shredded cheese (your favorite, I used cheddar)
Directions:
1. In a medium pot, warm 1 tbsb olive oil over medium heat. Cook garlic until aromatic. Add in quinoa and cook until toasted, about 2 minutes. Add 1 1/2 cups of water and increase heat until boiling. Cover, reduce heat, and let simmer for 20 minutes or until quinoa is cooked.
2. In a pan, heat the rest of the oil over medium heat, add in sliced peppers and cook until translucent and soft. Place in a bowl. To the same pan, add the mushrooms and cook until soft and fragrant. Place into the same bowl with the peppers.
3. When the quinoa is done, add to the mushroom and pepper bowl. Combine with the feta, basil, wine and salt and pepper. Toss to combined.
4. In your crock pot, place the peppers. Stuff the peppers with your quinoa mixture. Top with the shredded cheddar and let cook on low for 4-6 hours.
Enjoy :)
I have been cooking (a girl's gotta eat) I just haven't had time to share it all! I seriously have about 15 "drafts" with recipes that I made that are just waiting to become a post. Well, here's one! I am a huge fan of stuffed peppers because I think they are super yummy and you can make them in crock pot! This recipe took some of my favorite flavors and turned it into a really yummy dinner that did not take that much time or work! This is wonderful since I don't have much time! I just threw this together on morning and then we had amazing peppers for the week! They stay well if you keep them in the fridge and they are quite delicious.
Mediterranean Quinoa Stuffed Peppers
(adapted fro Avocado Pesto)
Ingredients:
5 or 6 red peppers (good stuffing ones), tops removed and seeds taken out
1 cup quinoa
2 tbsp olive oil
5 cloves garlic, minced
8 oz. portabella mushrooms (sliced)
1 red pepper, thinly sliced
1/2 cup crumbled feta
handful of fresh basil
1-2 tbsp dry white wine
salt and pepper
shredded cheese (your favorite, I used cheddar)
Directions:
1. In a medium pot, warm 1 tbsb olive oil over medium heat. Cook garlic until aromatic. Add in quinoa and cook until toasted, about 2 minutes. Add 1 1/2 cups of water and increase heat until boiling. Cover, reduce heat, and let simmer for 20 minutes or until quinoa is cooked.
2. In a pan, heat the rest of the oil over medium heat, add in sliced peppers and cook until translucent and soft. Place in a bowl. To the same pan, add the mushrooms and cook until soft and fragrant. Place into the same bowl with the peppers.
3. When the quinoa is done, add to the mushroom and pepper bowl. Combine with the feta, basil, wine and salt and pepper. Toss to combined.
4. In your crock pot, place the peppers. Stuff the peppers with your quinoa mixture. Top with the shredded cheddar and let cook on low for 4-6 hours.
Enjoy :)
Sunday, September 15, 2013
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 :)
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 :)
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