When someone else is holding him, and he sees me, he lunges in my direction.
When he tries something new, he looks...
Plan for next week…
Grade 60 short responses…
Finish updating my Engrade…
Complete prepping my periodic assessment…
Deep clean this...
At the end of August my principal announced that he was leaving to go to another Montessori school...
So in college (wow I can really say that now), I was really embarrassed upon arrival because I liked music that was not cool or hip, like pop punk...
I made it for dinner tonight, and it was delicious.
Dice four chicken breast tenderloins and toss to coat in paprika, garlic powder, cayenne pepper, and black pepper (about 2:2:1:1). Heat about tablespoons of vegetable oil on the stove top and pan-fry the chicken until cooked through (5-10 minutes).
Preheat oven to 425.
In a medium saucepan, melt 2 tablespoons of butter. Add 1 clove of minced garlic and 2 tablespoons flour. Mix quickly to form a paste.
Add 2 cups of milk to the butter/flour mixture and heat on medium for about 10 minutes, until it starts to thicken. Stir frequently. Meanwhile, cook 1/2 lb of pasta (any noodle type will do; I like rotini) according to package.
Use 1/2 lb (2 cups) shredded cheese. I used sharp cheddar for the buffalo mac, but smoked Gouda is my favorite otherwise. Add this, one large handful at a time, to the milk mixture, stirring in between handfuls until the cheese is all melted. Add 1/2 cup of Franks’s Red Hot and about a cup of roughly chopped fresh spinach.
Combine chicken, pasta, and buffalo cheese sauce, then pour into a 9x9 baking dish.
Dice up some green onions (3 or 4). In a small bowl, combine the green onions with Panko bread crumbs (about 1/2 cup) and a couple of tablespoons of olive oil. Sprinkle mixture on top of the macaroni and cheese.
Bake for about 15 minutes, or until the breadcrumbs are browned.
Makes about 5 or 6 servings.
I posted my dinner from last night and a few people asked for recipes.
Pan Fried Lemon Garlic Tilapia
Asparagus: Toss some asparagus in olive oil, put on foil-lined baking sheet, bake at 325 (or any temp, really, tbh, this isn’t analytical chemistry) for about 10 min or so, until the asparagus is tender. I often cover mine in feta cheese. Or goat cheese. Or any kind of cheese you have in the fridge.
Lemon Risotto with Spinach:
I used this recipe. I didn’t have any onions so I substituted 2 shallots. The original recipe called for arugula, but I prefer spinach so that’s what I used. I used veggie stock instead of chicken stock (which is why mine had such a dark color, I think, but the flavor was great). The recipe calls for 1 or 1.5 lemons; I used one decent sized lemon and ended up with a very strong lemon flavor. For me juicing another half lemon would definitely have been too much.
I actually didn’t feel the need to add any cheese to the risotto; it was really rich all on its own.
Yesterday I made the most awesome side dish! I inhaled the leftovers for lunch today.
I diced two sweet potatoes and 3 large shallots and tossed it all in a few tablespoons of olive oil along with minced garlic (two cloves) and some kosher salt. Bake the whole mess at about 425 for about 25 minutes, or until the potatoes are soft.
It is fantastic and you won’t regret it. I think it’s the most delicious thing I’ve made in months.
(I’ve only recently discovered shallots, and they’re wonderful! If you aren’t cooking with them yet you should be.)
I like it! But it’s definitely got a unique flavor. Here’s what I did:
1. Chop one large sweet onion, one red bell pepper, one half a large green bell pepper, one jalapeño, and two or three chipotle chiles (I used the ones that come canned in adobe sauce).
2. Sauté all that stuff in olive oil in a large pot. Add 3-4 cloves garlic (minced).
3.While the veggies are sautéing, prepare 1 cup quinoa.
4. Season veggies with cumin, coriander, cayenne pepper, and chili powder. I added about 1 tsp of cocoa powder and about 2 tsp brown sugar on a whim.
5. When veggies are soft, add two cans black beans (undrained) and one can crushed tomatoes.
6. Add about a half cup or 3/4 cup frozen corn.
7. Stir in quinoa and keep in medium heat until it’s all heated through. I added some of the adobe sauce from the chiles and a little vegetable broth too, and some hot sauce.
This is going to be great as lunch for this week—it strikes me as a recipe that will get better after a day or two in a fridge. It’s got a good kick but the tomatoes and cocoa powder/brown sugar leave a sweet aftertaste. I think it will be a fall standard for me.
or: Lessons in Keeping a Well-Stocked Pantry
Boil some whole wheat rotini. Wish you had an onion. Remember you have shallots! Sauté a shallot and a clove of garlic in a little olive oil. Add some oregano and basil. Remember that you have some white cooking wine and splash a little of that in the pan too.
Mix shallots & garlic with pasta. Add a little more olive oil and black pepper. Cover in Parmesan cheese.
So easy, and pretty good.
I’m eating mine with a baked potato and green beans. It would go well with rice, too—I’m going to make some rice to pack in my lunch tomorrow. I might throw in some pinto beans next time I make this.