Posted in /Cooking on Saturday, July 15, 2017
On most Professional Development (PD) days teachers discuss all things education. On my PD days I get to spend them cooking and eating. We also spent time discussing the connection between different core curriculums and foods.
Posted in /Cooking/Snacks on Saturday, July 15, 2017
Mangoes are in season and are very inexpensive right now and I've heard from a few people and I've eavesdropped in the produce aisle enough to know that people are scared of mangoes. They don't know how to cut into them and then there is the stone in the center which really throws people off. Here is my handy picture display of how to prepare a mango. Please know that every time I flip the mango to display the cute little cubes I say "ta daaaa" which makes me laugh and Matt shake his head at me (he says it's in love but I know he's laughing a little too!) But you can feel like a magician too when you've mastered the art of flipping a mango!
Posted in /Cooking/Soups on Saturday, July 15, 2017
1/4 cup unsalted butter
1 shallot
1 leek
2 clove garlic, crushed
Salt and freshly ground black pepper
1 bunch asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
500 mL (1 pint) sour cream, room temperature or equal amount of cream or milk (but you'll need to thicken the soup if you use milk)
2 teaspoons Hungarian hot paprika, for garnish
1. Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes.
2. Season with salt and pepper.
3. Add asparagus and saute another 4 minutes.
4. Add the chicken stock and bring to a boil.
5. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. Transfer to a blender and puree until smooth.
6. Return to saucepan, stir in sour cream/cream/milk and season with salt and pepper, to taste.
7. Transfer to serving bowls. Dust with paprika and serve.
Posted in /Cooking/Side_Dishes/Sauces on Saturday, July 15, 2017
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (or gluten-free flour)
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
1/4 tsp cayenne pepper
1/4 tsp ground chipotle
1/4 tsp smoked paprika, etc.
Few jalapenos rings
Juice from 1 lime
Salt/pepper
1. In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder.
2. In a medium saucepan, heat olive oil over medium heat.
3. Add tomato paste, and the bowl of flour and spices.
4. Cook 1 minute, whisking continuously.
5. Whisk in broth, increase heat, and bring to a light boil.
6. Add jalapeno rings and lime juice
7. Reduce to simmer. Cook about 8 minutes or until slightly thickened, whisking occasionally.
8. Salt/pepper to taste.
9. Puree with immersion blender or stand blender
Posted in /Cooking/Side_Dishes on Saturday, July 15, 2017
1 pound cherry or grape tomatoes
2 garlic cloves
2 Tbsp honey
1/4 cup olive oil
salt and pepper to taste
1. Place all the ingredients, except the garlic into a small pot and let cook on medium heat until the tomatoes plump up, about 10 minutes.
2. Add the garlic and cook 3-4 minutes longer
3. Spoon this mixture on top of the Lemon Honey Chicken Breast