Sunday, October 3, 2010
Moving on...
Thanks for tuning into this blog!! Since my eating habits have gone crazy given this pregnancy, I decided to write about Butterbean (the one on the way) instead :) So Puffins will take a small hiatus.
Wednesday, May 19, 2010
Colorful
My brother's name is Ashley Ingram (or Cameron, depending on who you talk to). Growing up, he made his teachers' lives a bit more... interesting? colorful?
Each year, I typically get an "Ashley Ingram." This year it's D. Although loving and well-intentioned, D makes our day a little too interesting at times. Like last week....
D: Mrs. Deaton, I brought something to share
Me: Really...what is that?
D: Ninja stuff.
Me: Excuse me.
D: Like this (and pulls out nunchucks...what a great addition to any classroom)
A very colorful recipe for D (and Ash):
Farfalle with Sauteed Cherry Tomatoes and Summer Squash
(From The Best Recipe)
1 zucchini and 1 squash, halved lengthwise and cut crosswise into 1/4 inch half-circles
Salt
2 TBSP olive oil
1 small onion, mlinced
1 pint cherry tomatoes, halved
2 medium cloves garlic, minced (I usually use 4)
1/4 cup minced fresh basil leaves
Ground black pepper
1 lb. farfalle
1/4 cup grated Parmesan cheese
1. Bring 4 quarts water to a rolling boil in a large pot for the pasta.
2. Spread the zucchini and squash on several layers of paper towels, springkle with 1 tsp. salt and allow to stand for 10 minutes.
3. Heat 1 TBSP oil in a large nonstick skillet over medium-high heat until just smoking. Add the zucchini and cook until golden brown and slightly charred, 5 to 7 minutes. Transfer the zucchini to a clean bowl.
4. Return the pan to medium heat and add the remaining 1 TBSP oil. Add the onion and cook until lightly browned and softened, about 5 minutes. Increase the heat to high, stir in the tomatoes and garlic, and cook briefly to heat through, about 1 minute. Remove the pan from the heat and add the basil and pepper to taste.
5. Soon after you start to cook the zucchini, add 1 TBSP salt and the pasta to the boiling water. Stire to separate, then cook until al dente. Drain the pasta and return it to the cooking pot. Add the tomato mixture, zucchini, and cheese and toss to combine. Adjust the seasoning swith salt and pepper to tates. Serve immediately.
Each year, I typically get an "Ashley Ingram." This year it's D. Although loving and well-intentioned, D makes our day a little too interesting at times. Like last week....
D: Mrs. Deaton, I brought something to share
Me: Really...what is that?
D: Ninja stuff.
Me: Excuse me.
D: Like this (and pulls out nunchucks...what a great addition to any classroom)
A very colorful recipe for D (and Ash):
Farfalle with Sauteed Cherry Tomatoes and Summer Squash
(From The Best Recipe)
1 zucchini and 1 squash, halved lengthwise and cut crosswise into 1/4 inch half-circles
Salt
2 TBSP olive oil
1 small onion, mlinced
1 pint cherry tomatoes, halved
2 medium cloves garlic, minced (I usually use 4)
1/4 cup minced fresh basil leaves
Ground black pepper
1 lb. farfalle
1/4 cup grated Parmesan cheese
1. Bring 4 quarts water to a rolling boil in a large pot for the pasta.
2. Spread the zucchini and squash on several layers of paper towels, springkle with 1 tsp. salt and allow to stand for 10 minutes.
3. Heat 1 TBSP oil in a large nonstick skillet over medium-high heat until just smoking. Add the zucchini and cook until golden brown and slightly charred, 5 to 7 minutes. Transfer the zucchini to a clean bowl.
4. Return the pan to medium heat and add the remaining 1 TBSP oil. Add the onion and cook until lightly browned and softened, about 5 minutes. Increase the heat to high, stir in the tomatoes and garlic, and cook briefly to heat through, about 1 minute. Remove the pan from the heat and add the basil and pepper to taste.
5. Soon after you start to cook the zucchini, add 1 TBSP salt and the pasta to the boiling water. Stire to separate, then cook until al dente. Drain the pasta and return it to the cooking pot. Add the tomato mixture, zucchini, and cheese and toss to combine. Adjust the seasoning swith salt and pepper to tates. Serve immediately.
Monday, May 10, 2010
Stress
Another story about G (my boyfriend) and some other lovelies:
It was a particularly stressful morning (stress stemming from students not listening to their lovely and engaging teacher). I decided to take a moment to take a breath. As I'm breathing and counting to 10, G yells out (at top volume, as always), "She's feeling frustrated!"
I respond, "G, why do you think I'm feeling frustrated?"
G looks confused.
C intervenes with a hug.
Why are they so stinking cute when I really want to be mad at them? :)
A stressful recipe from this evening...pretty yummy in the end
Sweet Corn Soup
(from Yoga Journal, June 2010)
10 ears of sweet white or yellow corn
3 1/2 cups vegetable broth
2 TBSP unsalted butter
2 medium-size yellow onions, chopped
Salt
2 1/2 cups low fat milk
Pepper
Cilantro to garnish
1. Husk the corn and slice the kernels into a bowl with a sharp knife (this part is MESSY!) into a bowl. Put the corn and broth in a medium size pot and simmer, covered for about 15 minutes. If you like, scoop out a cup of corn kernels and save them to stir into the pureed soup.
2. Melt the butter in a skillet and cook the chopped onions with a dash of salt over medium heat until they are soft and golden brown, 25 to 30 minutes. Add the onions to the corn, along with the milk, and puree the soup in a blender (At this point, our blender exploded, leaving me fantasizing about the 16 cup food processor I've been dreaming of).
3. For a silky, creamlike soup, pass it through a sieve, rubbing the pulp with a wooden spoon until dry. Discard the pulp and return the soup to the pot (I skipped this part and do not recommend you do the same. Unless you don't mind pulpy soup, which I recently found out I do). Add salt and pepper to taste and return reserved corn kernels to the pot.
4. Bring the soup back to a simmer and serve it hot, garnished with cilantro (and hope your loving husband will clean the kitchen...like mine is now)
It was a particularly stressful morning (stress stemming from students not listening to their lovely and engaging teacher). I decided to take a moment to take a breath. As I'm breathing and counting to 10, G yells out (at top volume, as always), "She's feeling frustrated!"
I respond, "G, why do you think I'm feeling frustrated?"
G looks confused.
C intervenes with a hug.
Why are they so stinking cute when I really want to be mad at them? :)
A stressful recipe from this evening...pretty yummy in the end
Sweet Corn Soup
(from Yoga Journal, June 2010)
10 ears of sweet white or yellow corn
3 1/2 cups vegetable broth
2 TBSP unsalted butter
2 medium-size yellow onions, chopped
Salt
2 1/2 cups low fat milk
Pepper
Cilantro to garnish
1. Husk the corn and slice the kernels into a bowl with a sharp knife (this part is MESSY!) into a bowl. Put the corn and broth in a medium size pot and simmer, covered for about 15 minutes. If you like, scoop out a cup of corn kernels and save them to stir into the pureed soup.
2. Melt the butter in a skillet and cook the chopped onions with a dash of salt over medium heat until they are soft and golden brown, 25 to 30 minutes. Add the onions to the corn, along with the milk, and puree the soup in a blender (At this point, our blender exploded, leaving me fantasizing about the 16 cup food processor I've been dreaming of).
3. For a silky, creamlike soup, pass it through a sieve, rubbing the pulp with a wooden spoon until dry. Discard the pulp and return the soup to the pot (I skipped this part and do not recommend you do the same. Unless you don't mind pulpy soup, which I recently found out I do). Add salt and pepper to taste and return reserved corn kernels to the pot.
4. Bring the soup back to a simmer and serve it hot, garnished with cilantro (and hope your loving husband will clean the kitchen...like mine is now)
Sunday, May 9, 2010
Feeling the Love
Let's face it...sometimes you don't. I find that this time of year, I really don't. Warmer weather is here....so close to June...the kids are starting to lose it...and then we have testing of all sorts, so the pressure is on. Not a fun time.
Last week was a particularly lack-of-love week; however right when I was about to really lose it D gave me a big hug and said "You're my best friend. I have thousands of best friends and you are one of them." And later that day A came and found me to say, "Can teachers be your best friend? Because you are my best friend."
Isn't it funny how they can sense when you really need to feel the love? :)
And for the recipe I was really not feeling the love for this evening (but usually love once it's ready to eat)
Chicken and Macaroni Bake
(from The Essential Pasta Cookbook)
4 chicken breast fillets
2 cups macaroni elbows
1/4 cup olive oil
1 onion, chopped
1 carrot, chopped
3 bacon rashers, chopped (a lesson: bacon rasher=uncooked piece of bacon...add a wrinkle to your brain)
2 zucchini, chopped
14 oz can tomato soup
1/3 cup sour cream
1 1/2 cups grated cheddar cheese
1. Trim the chicken. Preheat oven to 350. Cook the macaroni in a large pan until al dente; drain.
2. Slice chicken breasts into long strips and then cut into cubes. Heat the oil in a heavy-based pan. Cook the chicken quickly over high heat until browned but not cooked through; drain on paper towels. Add the onion, carrot and bacon to the pan. Stir over medium heat for 10 minutes. Add the zucchini and soup, bring to the boil and simmer for 5 minutes. Remove from heat.
3. Combine the pasta, chicken, tomato mixture and sour cream. Season with salt and pepper, to taste. Spread into a shallow overproof dish and top with cheese. Bake for 20 minutes, or until golden and cooked through.
Last week was a particularly lack-of-love week; however right when I was about to really lose it D gave me a big hug and said "You're my best friend. I have thousands of best friends and you are one of them." And later that day A came and found me to say, "Can teachers be your best friend? Because you are my best friend."
Isn't it funny how they can sense when you really need to feel the love? :)
And for the recipe I was really not feeling the love for this evening (but usually love once it's ready to eat)
Chicken and Macaroni Bake
(from The Essential Pasta Cookbook)
4 chicken breast fillets
2 cups macaroni elbows
1/4 cup olive oil
1 onion, chopped
1 carrot, chopped
3 bacon rashers, chopped (a lesson: bacon rasher=uncooked piece of bacon...add a wrinkle to your brain)
2 zucchini, chopped
14 oz can tomato soup
1/3 cup sour cream
1 1/2 cups grated cheddar cheese
1. Trim the chicken. Preheat oven to 350. Cook the macaroni in a large pan until al dente; drain.
2. Slice chicken breasts into long strips and then cut into cubes. Heat the oil in a heavy-based pan. Cook the chicken quickly over high heat until browned but not cooked through; drain on paper towels. Add the onion, carrot and bacon to the pan. Stir over medium heat for 10 minutes. Add the zucchini and soup, bring to the boil and simmer for 5 minutes. Remove from heat.
3. Combine the pasta, chicken, tomato mixture and sour cream. Season with salt and pepper, to taste. Spread into a shallow overproof dish and top with cheese. Bake for 20 minutes, or until golden and cooked through.
Monday, April 5, 2010
Fancy
My students know how I love to be fancy! Typically, they start to get into the fanciness, but none as much as L.
He came fancy!
From day one, L had a pink feathered plume that "helped" him with his reading (fanciness helps with everything). I had a pink feather boa to remind students not to talk to me while in reading groups with other students; however this brought on such additional conversation with L ("Where did you get that?" "When can I wear it?" "Can I just touch it?") that I had to stop using it as a do-not-disturb signal. L once drew a picture of me and used 5-7 colors for my hair alone, including high-lights and low-lights; the picture was so pretty I seriously considered bringing it to my hair dresser.
Well, fancy is as fancy does....and fancy eats!
"Self" filled cupcakes
Devils' Food Cake mix
Cream cheese block
Chocolate Chips
Sugar
Egg
1. Let cream cheese soften
2. Mix Devils' Food Cake as directed for cupcakes
3. In a separate bowl, mix cream cheese, 1 egg, 1 cup chocolate chips and 1/2 cup sugar
4. Spoon cream cheese mixture into each cupcake
5. Bake as indicated on the package
He came fancy!
From day one, L had a pink feathered plume that "helped" him with his reading (fanciness helps with everything). I had a pink feather boa to remind students not to talk to me while in reading groups with other students; however this brought on such additional conversation with L ("Where did you get that?" "When can I wear it?" "Can I just touch it?") that I had to stop using it as a do-not-disturb signal. L once drew a picture of me and used 5-7 colors for my hair alone, including high-lights and low-lights; the picture was so pretty I seriously considered bringing it to my hair dresser.
Well, fancy is as fancy does....and fancy eats!
"Self" filled cupcakes
Devils' Food Cake mix
Cream cheese block
Chocolate Chips
Sugar
Egg
1. Let cream cheese soften
2. Mix Devils' Food Cake as directed for cupcakes
3. In a separate bowl, mix cream cheese, 1 egg, 1 cup chocolate chips and 1/2 cup sugar
4. Spoon cream cheese mixture into each cupcake
5. Bake as indicated on the package
Creations
Every few years I will get a student that is certainly his/her "own creation." They are unique and rare, but always fun! This year is another lucky creation-year with G.
G is very shy, so does not often engage in conversation with teachers. He also has no filter, so everything that comes into his head comes out of his mouth. He also has no volume control, so his stream-of-consciousness comes out at top volume. All of this he is totally unaware of. Therefore, when I respond to any of G's comments/insights he is typically shocked into silence; his expression usually reading "how did she know I was thinking that?" Basically, he thinks I can read his mind. He also thinks he's my boyfriend (he brought me flowers for my birthday. Beautiful flower shop flowers...not just grocery store ones. My loving and wonderful husband has yet to do that. Maybe Jamie should feel a bit more threatened).
For G, a pasta creation I came up with tonight:
Angel hair pasta
Sliced shiitake mushrooms (so yummy...who knew!?)
Sliced cherry tomatoes
Brie (cut into little pieces; not an easy feat)
Italian parsley
Lemon zest (I forgot to add this, but intended to...so let me know how it goes for you)
1. Saute mushrooms in olive oil for a couple minutes. Add tomatoes and continue to saute for one more minute.
2. Mix with pasta.
3. Add Brie and parsley
4. Plate meal and zest lemon on top.
Enjoy!
G is very shy, so does not often engage in conversation with teachers. He also has no filter, so everything that comes into his head comes out of his mouth. He also has no volume control, so his stream-of-consciousness comes out at top volume. All of this he is totally unaware of. Therefore, when I respond to any of G's comments/insights he is typically shocked into silence; his expression usually reading "how did she know I was thinking that?" Basically, he thinks I can read his mind. He also thinks he's my boyfriend (he brought me flowers for my birthday. Beautiful flower shop flowers...not just grocery store ones. My loving and wonderful husband has yet to do that. Maybe Jamie should feel a bit more threatened).
For G, a pasta creation I came up with tonight:
Angel hair pasta
Sliced shiitake mushrooms (so yummy...who knew!?)
Sliced cherry tomatoes
Brie (cut into little pieces; not an easy feat)
Italian parsley
Lemon zest (I forgot to add this, but intended to...so let me know how it goes for you)
1. Saute mushrooms in olive oil for a couple minutes. Add tomatoes and continue to saute for one more minute.
2. Mix with pasta.
3. Add Brie and parsley
4. Plate meal and zest lemon on top.
Enjoy!
Saturday, March 20, 2010
Shrek
A conversation from my first year of teaching:
B (a little girl that I had for that year): Ms. Ingram, why aren't you married?
Me: Some people just aren't married.
B: But why aren't YOU married?
Me: Because I have scales under all my clothes.
(What else was I going to say? You can't really explain the perils of dating or even finding a date at that time of my life to a second grader.)
B: (lost in thought for awhile) I KNOW! You can marry Shrek!
Some green-stir fry that maybe even Shrek would enjoy
Tofu with scallions, snow peas and bell peppers in Oyster Sauce
(from Food Network Magazine, March 2010, "11,375 Stir-Fries")
Oyster Sauce
Mix 3/4 cup chicken broth, 1 TBSP cornstarch, 1 TBSP Chinese rice wine or dry sherry, 1 TBSP soy sauce, 3 TBSP oyster sauce and 2 tsp sesame oil.
1. Whisk 1 egg white, 1 TBSP Chinese rice wine or dry sherry and 1 TBSP cornstarch. Toss with cubed tofu (extra-firm); cover and refrigerate, 1 hour.
2. Drain the excess marinade from the protein. Place your sauce, vegetables and protein near the stove.
3. Heat 1/4 inch vegetable oil in a wok or skillet over medium heat. Add the tofu and brown on both sides-do not stir. Transfer to a plate; discard the oil and wipe out the pan.
4. Heat the pan over high heat, 1 to 2 minutes. Add 2 TBSP oil, then 2 cloves minced garlic (or really 4 cloves for me), 1 to 2 TBSP minced ginger, 2 minced scallions and a pinch each of salt and sugar; stir-fry for about 30 seconds. Add then vegetables, starting with the ones that take the longest to cook; stir-fry until crisp-tender.
5. Add the tofu and oyster sauce and stir until the sauce is thick and the vegetables are cooked through, about 3 minutes. Thin with chicken broth, if needed. Garnish with sliced scallions, peanuts, sesame seeds, sliced jalapenos and/or cilantro.
B (a little girl that I had for that year): Ms. Ingram, why aren't you married?
Me: Some people just aren't married.
B: But why aren't YOU married?
Me: Because I have scales under all my clothes.
(What else was I going to say? You can't really explain the perils of dating or even finding a date at that time of my life to a second grader.)
B: (lost in thought for awhile) I KNOW! You can marry Shrek!
Some green-stir fry that maybe even Shrek would enjoy
Tofu with scallions, snow peas and bell peppers in Oyster Sauce
(from Food Network Magazine, March 2010, "11,375 Stir-Fries")
Oyster Sauce
Mix 3/4 cup chicken broth, 1 TBSP cornstarch, 1 TBSP Chinese rice wine or dry sherry, 1 TBSP soy sauce, 3 TBSP oyster sauce and 2 tsp sesame oil.
1. Whisk 1 egg white, 1 TBSP Chinese rice wine or dry sherry and 1 TBSP cornstarch. Toss with cubed tofu (extra-firm); cover and refrigerate, 1 hour.
2. Drain the excess marinade from the protein. Place your sauce, vegetables and protein near the stove.
3. Heat 1/4 inch vegetable oil in a wok or skillet over medium heat. Add the tofu and brown on both sides-do not stir. Transfer to a plate; discard the oil and wipe out the pan.
4. Heat the pan over high heat, 1 to 2 minutes. Add 2 TBSP oil, then 2 cloves minced garlic (or really 4 cloves for me), 1 to 2 TBSP minced ginger, 2 minced scallions and a pinch each of salt and sugar; stir-fry for about 30 seconds. Add then vegetables, starting with the ones that take the longest to cook; stir-fry until crisp-tender.
5. Add the tofu and oyster sauce and stir until the sauce is thick and the vegetables are cooked through, about 3 minutes. Thin with chicken broth, if needed. Garnish with sliced scallions, peanuts, sesame seeds, sliced jalapenos and/or cilantro.
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