What got me through the week:
1. Barack Obama-
Despite anyone's political views (politics are not discussed in this speech), if you're a teacher, have your students watch his "Back-to-School Speech" from last week. As much as you can lecture students on trying their best, working towards their dreams, and setting high expectations for themselves, it means so much more coming from the President. He says exactly what I have harped on for the past few weeks, but for some reason, coming from him seems to make it more inspirational (at least to my student). After listening to his speech, my student worked harder than I have ever seen and actually asked questions regarding the steps that she needs to take to fulfill her dreams. His speech sparked conversations about college, career choices, resources available, and hopefully more to come. She now wants to write him a letter and convince him to be the graduation speaker at her middle school!
2. Yoga-
Provides exercise and relaxation simultaneously!
3. Whole Foods-
The Whole Foods Market cookbook has inspired me with some new recipes (I have included some below). And of course, the market continues to excite me and never fails at motivating me to create new dishes!
4. Wine-
A small glass of wine each night always compliments my dinner and my mood. If you haven't tried the Louis Martini Cabernet, it is a must-have!
5. Happy Hour-
Weekly happy hours with Stacey remain a well-needed tradition. What is a better way to share teaching ideas and stories than over a glass a wine?
6. Glee-
Although I fail at watching television shows besides any on the Food Network, reruns of Glee were a fun addition to my week!
Effective teaching, exercising, cooking, relaxing, new friends, exploring (took a trip to the stockyards in Forth Worth), poolside time in late September- I am fulfilled!
New recipes:
BREAD:
1 1/2 cups mashed ripe bananas (about 3 bananas)
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups) --I used half all-purpose flour and half whole-wheat flour for a heartier bread.
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts --Many types of nuts will do unless you want to stick with the peanuts. I used walnuts.
Cooking spray
GLAZE:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter
*I made it without the glaze and it is then better for the morning.
Peanut Butter Banana Bread
BREAD:
1 1/2 cups mashed ripe bananas (about 3 bananas)
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups) --I used half all-purpose flour and half whole-wheat flour for a heartier bread.
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts --Many types of nuts will do unless you want to stick with the peanuts. I used walnuts.
Cooking spray
GLAZE:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter
*I made it without the glaze and it is then better for the morning.
Preparation
1. Preheat oven to 350°.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
Squash stuffed with Quinoa, Peas, Carrots, Parsnips, Spinach, and Asiago
2 cups quinoa, toasted
4 cups water
2 cups mixed spring peas, parsnips and carrots, diced and blanched --I experimented with the vegetables that I had and was very pleased. I used peas, red peppers, mushrooms, and spinach
½ cup grated Asiago cheese (plus a little extra for sprinkling on top) --I used some cheese that I had around (it was a goat cheddar and was great)
2 cups baby spinach
½ cup mushroom stock, chicken stock or water
4 acorn squash
1 cup balsamic vinegar
Preheat oven to 450°. Cut the top off the squash and use a spoon to scoop out seeds. Place squash upside down in a pan with one inch of water in it. Cover with foil and place in the oven until cooked through (about 30 minutes). The squash is cooked when you can stick a fork in it, and it goes in easily. Set squash aside and reduce oven temperature to 350°.
Toast the grain (quinoa) in a dry skillet for five minutes before cooking to give it a delicious roasted flavor. To cook, use 2 parts liquid to 1 part quinoa. Combine the liquid and toasted quinoa in a medium saucepan, bring to a boil, reduce to a simmer, cover and cook until the grains are translucent and the germ has spiraled out from each grain, about 15 minutes.
Combine veggies, quinoa, mushroom stock, spinach and Asiago cheese in saucepan. Cook until thoroughly heated. Fill squash with mixture and top with extra cheese. Place in oven set at 350° for about 10 minutes.
To serve, place squash on serving plate and garnish with micro greens and a drizzle of balsamic reduction.
(Balsamic reduction: Slowly cook 1 cup of balsamic vinegar in small saucepan over medium heat. Turn the heat to low and reduce to ½ cup. As it cools, the vinegar will thicken to a syrup.)
