This summer my husband and I decided to stay mostly local. We wanted to spend time connecting with each other, our sons, friends, family and our community. I often find parallels between what I read for my Master’s Degree and my personal & professional life. Margaret Latta’s article about “creating room to dwell” and ““embracing the process” (Latta, 2010) in the context of teachers finding time during and after lessons to be present and mindful of the learning that is occurring really resonated with me and became the basis of my thesis a few years ago. I have found connections to this concept of “creating room to dwell” in the inquiries I have undertook with my students over the years, in the Self Regulation work I have focused on in my classroom, in my personal goals of being present for my students and my family, and in many of the adventures I had with my family over the summer. This article has continued to inspire me to create room to dwell in the days and moments I am fortunate to share with my sons. Continue Reading
It’s that spooky time of year … are you sick of Halloween food? I hope not yet. This recipe is super easy and fun. It embraces the imperfections of decorating desserts (which is something I need much more practice with) and the kids love it. Scroll down to check my ugly marshmallow pops out 🙂 As an aside, I’ll be chatting all things kids and food at Chorus and Cloud on Tuesday November 1st at 1:30pm. There will be kids, music, singing and possibly some dancing if you’re free for a parent meet-up to hear my tips and lessons learned regarding my family food life. I hope to see you there!
The biggest perk of cooking a big meal for any holiday is the leftovers. What happens when you can’t even think about another turkey sandwich though? How about a couple of great ways to reinvent that turkey or even stuffing into something the whole family will love?
My friend Gayle over at The Soup Solution, came up with this great idea for crisping up any leftover stuffing and adding it to soup for a more substantial meal and let’s be honest, minimal cooking. You can hop over to Gayle’s explanation around the how to do this easy recipe on IG, here.
Leftover turkey and sweet potatoes take a classic Autumn spin in this Turkey Chipotle Chili. Skip the first step and add the leftover cooked turkey at the end with about 3-5 minutes left, just long enough so it warms. It’s filled with squash so it’s pretty much a one pot meal!
16 ways to use up leftover Turkey via Bon Appetit Magazine can be found here. Turkey Pho anyone?
Adding rice, bright fruit, nuts and seeds to any vegetable leftovers like in this recipe looks pretty tasty to me! This is actually how to use Christmas leftovers, but it’s mostly the same food anyways so I figured you wouldn’t mind if I cheated a bit 🙂
Happiest of Thanksgiving to you and yours! Hope your version of turkey is extra delicious this year!
Hey guys! How did the start of the school year go? It was crazy over here. It was the first time my twins started any form of “care” outside of our home in the form of preschool. It’s awesome now that they’re settled but man, did it take a toll on me. And, I’m so not ready to write this (because I can’t even buy cranberries as I write this, but that’s another rant for another day) but the next time I’m seeing you fine folks again it will be Thanksgiving weekend. No joke. Here are 3 essential (Turkey, Brussels Sprouts, and Stuffing) easy recipes to get you through this very early holiday. Or hey, maybe you’re school year started like mine and you need this long weekend like no other.
It’s back-to-you-know-what and although 2 of my kids are only in Preschool I feel behind schedule everyday day. That’s why our slow cooker is flexing its muscles and helping out with dinner on the regular. I love putting something substantial in the slow cooker (like pork shoulder or even a whack of black beans) and have it stew for hours so that I can use it for multiple days in a variety of dishes. I’ve got it here as a burrito with salsa and purple cabbage for a quick dish that can be tossed together when the family gets home for the day.
The only cake recipe you’ll need this summer, or anytime you want to toss some fruit on top of a handful of ingredients that results in a stunning and delicious torte is right here. I think this torte would be stunning with apples or pears on top and dusted with cinnamon as well when we transition into Fall. Showcasing apricots and raspberries, lots of summer fruits will work, look, and taste nothing short of amazing.
This recipe came about when I was dead tired, had a teething non-sleeping baby and was so hungry I could barely sling a sentence together. All requirements for a good recipe, no? 😉 The food requirements were easy, had to have quick cooking (or non-cooking) early Summer vegetables and a bunch of grains already made. Tad-da! Dinner in under 20 minutes with this (early) Summer Vegetable Grain Salad.
Any grain will work here. I use Farro, as I like the weight of it (heavier) and the depth of flavour (subtle nutty undertones) but rice, sweet berries, quinoa, barley, etc. will all work. For vegetables I used shallots, asparagus, yellow zucchini and peas. Any vegetable that grows in the summer will work. I topped the bowl with some garlic scented ricotta (1/2 tsp of minced garlic in 1 cup of ricotta) and sprinkled with some fresh herbs for the win.
The dish is hearty enough to make quick work of a Meatless Monday dinner. It will also keep extremely well at room temperature making it an ideal candidate for a picnic supper or prepped in advance of a camping weekend. I know I’m hoping for a few recipes like this one to keep in my back pocket for those beach days ahead. As the season moves on, tomatoes, cucumbers and green onion would be excellent and delicious substitutions, which would require zero cooking. Keep the veg, grains, and a light vinaigrette separate until ready to serve then gently toss together.
4 cups cooked grains, such as rice, farro, barley, quinoa, etc.
1 tbsp olive oil
2 small shallots, finely chopped
1/2 cup peas, fresh or frozen
1//2 lbs asparagus, trimmed and chopped into small pieces
1 medium zucchini, roughly chopped
2 tbsp lemon juice
1 cup ricotta or crumbled feta
1/2 tsp minced garlic (about 1/2 clove)
4 tbsp chopped fresh herbs, such as parsley, chives, cilantro, etc.
salt and pepper
In a large skillet heat olive oil over medium heat. Add shallots and cook for 2-3 minutes until softened. Add peas, asparagus, zucchini and season with salt and pepper. Cook for 4-5 minutes until just beginning to soften. Add lemon juice and farro. Toss until farro and vegetables are mixed and coated with lemon juice.
Meanwhile, mixed together ricotta and garlic. Season lightly with salta and pepper.
Top farro and vegetables with ricotta mixture and chopped herbs.