Daring Cooks' Challenge September 2012: Paella

Inma from laGalletika challenged us with making Paella for this month's Daring Cooks' Challenge!  It was so fun to experiment with this little taste from Spain and put our own twists on the flavorful dish!

I had a blast whipping up this delightful dinner with a few of my girlfriends from the school of ed.  We got together, made some Paella, enjoyed some wine, and watched tv.  It was a really lovely evening and it made me so grateful for my fellow teacher friends.

Student teaching has been so much fun and so much work! I officially started lead teaching my class this past week and it is exhausting! I am always amazed by how how tired I feel when the adrenaline rush starts to wear off when the lesson is over.  I am slowly becoming more and more comfortable in my new teaching shoes and I have learned so much already.  My class is a tough one.  There are quite a few tough cookies in that room that make life interesting.  I am trying to incorporate all of my training and readings into my practice and so far it seems to be going well.  I knew that classroom management was going to be a struggle because you really can't learn how to do it from any class.  You just gotta give it a try.  I am working on focusing on my language as I speak to the students.  I try to be consistent and persistent with my expectations and disposition.  I want to show them that I respect them, but that in return, they must respect me.  I want to develop positive relationships with all my students and I want to empower them by having high expectations of everyone.

This all sounds lovely in writing, but in life it gets tricky.  Not only do I have to focus on ALL of this, but I have to teach math too! The only tricky thing about this is that I am following the CMP curriculum, which I did not have when I was in school.  It is a very different method of learning than what I was used to and so it is new for me as well as the students! I just have to stay on my toes and learn everything a little big faster than the kids.  I am actually starting to do their homework as well so that I am on the same page as they are and have an even better understanding of the curriculum and the material.

After all this teaching and learning, one would think that one would be too exhausted to have any fun.  However, that is simply not true! Last night I have a great night with my friends watching the Bears v. Packers Game and this weekend is a Badger home game and I have a ticket! I can't wait to relax and have some fun with my friends.  It is my senior year after all!

Healthy Paella (adapted from Fervent Foodie)

Ingredients:
2 chicken breasts (about 1.5 lbs)
1 box mini turkey sausage links, cooked according to directions
1/2 large white onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
14 oz can whole tomatoes, drained
2 cups arborio rice
2.5 cups low-sodium chicken broth
1/4 cup dry white wine
4 oz cooked shrimp
1 cup frozen peas, defrosted
salt and pepper to taste
Chicken Rub:
1 tbsp paprika
2 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1/4 tsp red pepper flakes

Directions:
1. Mix the chicken rub spices together and coat both sides of the chicken breasts.
2. Heat a large skillet with cooking spray or olive oil and cook the chicken until just seared on all sides.  Place on a plate off to the side.
3. Add onions, garlic, and red pepper to the skillet and cook over medium heat for about 3 minutes.  Season with salt and pepper.  Add the tomatoes and crush with your spatula.  Add the rice, stir to combine, and cook until all the liquid is absorbed.  Add the chicken broth and wine, season with salt and pepper, and bring to a boil.  Once boiling, reduce to a simmer and cook, covered, for about 10 minutes.  Add the chicken, stir to combine, and continue to cook, covered for 5 minutes.  Add the cooked sausage and continue to cook for 3 minutes before adding the cooked shrimp.  Let simmer for an additional 2-3 minutes, stir in the peas, season with salt and pepper, and enjoy!

Enjoy :)

Daring Cooks' August 2012 Challenge: Cornmeal

Bri's and my road trip is finally over.  After a quick trip to Niagara Falls in the morning, we made the 9ish hour drive back to Chicago.

There was even a rainbow! 

Niagara Falls was absolutely stunning.  We did the Maid of the Mists boat ride and got to actually see the falls by going through the mists! It was just amazing.  Then, we had a quick breakfast at a local diner and headed out to make our way back to Chicago.

It feels just amazing to be home! Plus, I got home just in time for the Daring Cooks' August challenge!  This month's host was Rachael of pizzarossa.  She challenged us to broaden our knowledge of cornmeal and make something fantastic.  She provided a bunch of different examples of recipes using cornmeal and suggested doing something we love with a little twist: use cornmeal!

Well, I love desserts and Bri loves tomatoes.  Then, when I arrived home, I discovered some gorgeous garden tomatoes that our friends had brought over to our house.  So, I decided to use a cornmeal pie crust recipe that Rachael provided, but make a tart, and use up those gorgeous tomatoes.  So, we have a dessert like thing, using cornmeal, and incorporating tomatoes.  It sounds like a fantastic plan to me!

Tomato Tart
(crust adapted from Rachael Thew)

Ingredients:
For the crust:
1/2 cup cornmeal
1 2/3 cups water
2 tbsp olive oil
1/2 tsp salt
dash of freshly ground black pepper
1/4 cup shredded parmesan cheese
For the filling:
5-6 medium tomatoes, sliced about 1/2 inch thick
1 1/2 cups shredded gruyere (I had a cheddar-gruyere blend)
2 tbsp dried basil
1/2 cup shredded parmesan cheese

Directions:
1. Bring the water for the crust to a simmer over medium heat.  Stir in the cornmeal and cook over low until smooth.  Stir in the olive oil, salt, pepper, and parmesan cheese.
2. Spread the crust mixture in an oiled tart pan and using wet fingers, spread the dough out to cover the bottom and the sides.  Set aside to cool for about 15-20 minutes.  Then, broil on high in the oven for about 5 minutes, or until lightly browned.
3.  Spread the gruyere in the tart, place tomatoes on top, sprinkle basil over everything, and finally, top with the parmesan.  Bake at 350 for about 25-30 minutes.

Enjoy :)

Daring Cooks Challenge July 2012: Cooking "En Papillote"

I am taking a short break from my dinner party to update you on other news and share a fun recipe that I made for dinner on a random Tuesday night!  It is a good time to take a break as I just shared the main course: Boeuf Bourguignon.  At this poing in our meal, we were all so stuffed that we actually took a break and spent quite a bit of time chatting and trying to feel less full so that we could enjoy dessert. The recipe I'm sharing today, was inspired by watching the Food Network (while working out...yes I get hungry) and the July Daring Cook's Challenge!

In other food news, this weekend is the Taste of Chicago and last night me, Bri, Michael, and Maddie headed downtown to partake in all the delicious fun.  It was raining while we were on the train, but by the time we got to the Taste it cleared up and became a lovely night.  The taste was a little smaller this year, but still absolutely fantastic!

This month's challenge was brought to us by Sarah from All Our Fingers in the Pie.  The challenge was to cook something "En Papillote" which means to cook in parchment.  Sarah shared with us some history and information on this type of cooking.  It is great because you don't need fats to cook the food since the parchment allows the foods to steam.  Plus, when you undo the parchment you get a very exciting rush of steam that smells so yummy.

One of the recipes that Sarah shared was a pasta recipe with scallops.  Then, while watching the Food Network I saw the Barefoot Contessa make a great pasta dish with shrimp.  I decided to go the scallops route, but to use some of the flavors that the Barefoot Contessa used.  And so, I give you, Lemon Pasta with Seared Scallops.

Lemon Pasta with Seared Scallops Cooked "En Papillote"

Ingredients:
12 oz whole wheat angel hair pasta
1 1/2 lbs. bay scallops
2 lemons
3 tbsp unsalted butter
2 1/2 tbsp olive oil
4 cloves minced garlic
freshly ground black pepper
1/3 cup chopped fresh parsley
dash of red pepper flakes
shredded parmesan for serving

Directions:
1. Preheat oven to 375.
2. Cook the pasta according to the directions on the box.  Drain and set aside.
3. In a large skillet pan, melt the butter and olive oil over medium heat.  Saute the garlic for about 2 minutes.  Add in the scallops and saute for 3-4 minutes.  Remove from heat.  Mix in the pepper, parsley, and red pepper flakes.  Zest half of a lemon and add in the lemon zest.  Squeeze out the juice from 1 1/2 of the lemons into your scallops. With the remaining 1/2 lemon, slice two thin slices and add those to the scallop dish.  Squeeze out the remaining juice into the mixture and stir.  Mix the scallops into the drained pasta.
4. Place parchment paper on a baking dish.  Pour out the pasta mixture onto the parchment and wrap the parchment around the pasta by pulling up the corners and tying with a string.  Place the parchment wrapped pasta in the preheated oven for 10 minutes.  Serve with shredded parmesan on top.

The Taste of Chicago

Enjoy :)

Daring Cooks June 2012 Challenge: Cannelloni

Another Daring Cooks Challenge is finally here! Manu from Manu's Menu challenged us to make Cannelloni for the June 2012 challenge.  Thank you Manu for the fun challenge and the motivation to get some of my friends together for a unique dinner!

Cannelloni was a bigger challenge than I expected simply because I'm trying to avoid tons of carbs and my mom is trying to avoid tons of cheese. On top of this, my boyfriend is a vegetarian.  With all of these dietary obstacles I had to get a little creative.  I found a fun recipe for a zucchini cannelloni over at My Pans and Pots and it inspired me to make something similar.  This way, I could avoid the carbs and use some lighter ingredients and still celebrate the June challenge and the spirit of the cannelloni dish!

Zucchini Cannelloni

 Ingredients:
4 large zucchini, peeled and with the ends cut off
1/4 cup low-fat ricotta cheese
1 cup baby spinach
1 egg yolk
1 large tomato, chopped
1 small onion, chopped
1 clove garlic, minced
1 tbsp olive oil
salt and pepper
a pinch of nutmeg
1/4 cup milk
1 tbsp flour
parmesan cheese

Directions:
1. With the prepared zucchini, cut them in half length-wise and scrape out the insides.  Bring a large pot of water to a boil and boil the gutted zucchini halves for 5 minutes.  Remove from the water and set aside to dry.
2. In a small saucepan, heat the spinach over low heat until wilted.  Place the spinach in a bowl with the ricotta and egg yolk and mix to combine.  Season with salt and pepper.
3. In a small saucepan over medium heat, saute the olive oil, onion, and garlic until onion becomes translucent.  Mix in the chopped tomatoes and continue to cook over low heat for about 10 minutes.  Season with salt and pepper. Pour the tomato sauce into a 9 by 13 inch pan.
4. Preheat oven to 350.  Place 4 of the zucchini halves in the tomato sauce, stuff them with the ricotta mixture, and place the other halves on top.
5. Pour the milk into a small sauce pan and mix in the flour over medium-low heat until it starts to thicken.  Remove from heat and stir in the nutmeg, salt, and pepper and stir until sauce thickens.  Pour the sauce over the tops of the stuffed zucchini.  Sprinkle parmesan cheese over the dish.
6. Bake the zucchini for about 30 minutes and then place on high-broil for 5-10 minutes or until cheese is browned on top.

Enjoy :)

Vegetarian Boeuf Bourguignon

I did it! My first ever Daring Cooks Challenge!

The May 2012 host of the Daring Cooks Challenge was Fabi over at fabsfood.  Fabi challenged us to make Boeuf Bourguignon, a classic French stew originating from the Burgundy region of France.  HUGE thank you to Fabi for being such a great hostess and providing me with a super fun first challenge :)

I signed up to be a daring cook in the middle of April and so this is my first challenge.  When I got the challenge I was a little sad because I was at school and did not have any of the supplies needed to cook the dish! However, when I saw that the posting date was May 14th, the wheels in my head got turning.

May 14th, day after Mother's Day, I'll be home for Mother's Day, I should cook dinner!!!!

The other challenge: I am not a huge beef person and neither is my mom! So, I threw together the vegetarian version and it was great! I got to try out Seitan for the first time, and I loved it! My mom and dad and I shared the dinner along with a side of roasted red potatoes and it was a really nice meal.  I am certainly going to make this again.  I was so impressed by how easy it was to get together and it was so yummy!

Overall, my first challenge was a success!  I made a few errors such as: I got small yellow onions instead of pearl onions and so I had WAY too many onions and they were WAY too big.  They tasted great, but I ended up with a ton of extra onions...get excited for some new recipes involving a lot of caramelized onions :).   Follow the link for the recipe and enjoy!!!

Vegetarian Boeuf Bourguignon

Seitan

TOO MANY ONIONS! 

Red Potatoes-great side dish

Mushrooms

Large white onion-chopped and chopped carrots

This sauce smelled soooo good!

It's ready!

Oh, and we got some fancy French cheese as a little appetizer!

Ingredients:
2 carrots, cut into chunks
1 large white onion, sliced
18-24 small onions (pearl onions...I used small yellow and had WAY too many...oops!)
1 pound fresh mushrooms, quartered
3 cloves garlic, minced
pepper
olive oil
1 pound Seitan, cubed
3 tbsp flour (I used white whole wheat)
1 cup young red wine
2 cups vegetable stock (or more if you are like me and have onions that are too big...)
2 tbsp tomato paste
1 bay leaf, whole
1 tsp fresh thyme

Directions:
1. Saute the Seitan in a casserole with some drops of olive oil until it is browned.  Put on a dish off to the side.
2. Prepare the onions: place the small onions in the same casserole with 1 tbsp of olive oil.  Saute until golden brown.  Add 3/4 cup of vegetable stock, or enough to almost cover the onions and let simmer for 20-25 minutes.  The onions should be tender, but keep their shape. Place on a dish and set off to the side.
3. Prepare the mushrooms: Saute the mushrooms with 1 tbsp of olive oil in the same casserole until nicely browned.  Set on a plate off to the side.
4. With the same casserole, saute the white onion and the carrots until golden brown.  Stir in the flour and keep on stirring for 3-4 minutes so that the veggies have a nice crust.
5. Add the garlic, thyme, bay leaf, pepper, stock, wine, and tomato paste. Stir everyone and bring to a simmer for 20 minutes or until the sauce starts to thicken.
6. Add the small onions, mushrooms, and Seitan to the casserole and stir everything together.  Cook for another couple of minutes.
7. Serve and enjoy :) We had some awesome red potatoes on the side!

Bon appetit!