caprese, pleasey

What a week! Was Halloween really just a few days ago? There has been a whirlwind of activity on the school front, planning and voting on the dreaded upcoming furlough days (and bracing for the pay cut), and working on report cards. Tomorrow I am headed to a meeting to help plan for 'transitional kindergarten' next year. A whole new grade....because the state is overflowing with money for education. : ) Thank goodness they will have my experience and brainpower in the think tank.


What's a gal to do? This is when I find I really need my favorite comfort foods. A plain old turkey sandwich isn't going to cut it! I love a good caprese salad for a lunch at school. So easy. I try to go heavy on the cherry tomatoes and light on the mozzarella balls (which I quarter). Drizzle some balsamic vinegar and olive oil, and add in some torn basil leaves if you like. Voila! I like to pair this with a slice or two of plain wheat bread.

I understand that there are going to be a lot of administrators at the meeting tomorrow.....better start slicing!

Happy November!

Starbucks holiday cups are here! Ed was talking about Christmas stuff being out in the store, and I said - 'dude, it's less than two months away and getting closer every day! Serious business!'



However, Thanksgiving had this to say -

Are you making your Christmas (planning) lists yet?

Halloween!

We had so much fun last night! We trick or treated with Paige's best friend and family. Paige is a spy - so chic in black. Her friends are a 'Kellog's box top for education' (isn't that the best??) and a box of raisins.
After a yummy dinner, we trolled the neighborhood for 2 hours meeting up with all different families along the way. The girls wanted to hit every house with a light on.
Here's the crowd waiting in line for our featured event - a trip through the local haunted house. It's actually less about 'haunting' and more about an experience. This year's theme was wax museum. You were 'guests' visiting a wax museum.
This was the British invasion room, with all the wax 'statues.'
Then in each room, the tour guide had to excuse herself to answer the phone, or use the restroom.
And all the statues would come to life, playing music and signing autographs.
Same thing in the Star Wars/Star Trek room. The last room was the haunted room - no pictures! Kids got their candy on their way out at the 'gift shop.'
Afterword - the great candy count and sort!
Such a fun night. I wonder if am going to have some tired students today?

On a very granola Halloween's Eve

It's been very unlike me, not to have hustled the family to multiple Halloween events by now. Heck, Paige has only worn her costume once. And she only has one costume. (Yes, there have been years when there were two costume options, depending on the weather or mood of wearer. You remember three year olds.) I'm blaming our lack of festive activity on Ed's Sunday football obsession, or Paige's Saturday soccer. Either way, I'm blaming sports.



Today was the day to set things right. I decided we'd check out Full Circle Farm's Harvest Hoedown. Now, I will out myself and tell you that I lean more toward a 'commercial' experience. I love the pretty open spaces and the farm setting. But, give me a snack shack with caramel apples, hot chocolate and a hay ride and I'm really happy. Like here.



Back to the story at the local farm. It was very sweet and Paige had a great time. There was definitely a farm crowd element, with lots of tie dye, dreadlocks, and fanny packs. Paige waited patiently to feed the chickens while some guy talked on and on to the chicken docent about the merits of food scraps versus chick feed.

There's a cute chick(en).


Paige painted a pumpkin. There was no water to clean the brushes between users. (You just picked up whichever stiff, painty brush was available.) That would not be green.

And made a clay (i.e., mud-like ) critter. Yea. There were no baggies to transport still moist critters. (They take about two hours to dry in the sun.) That would not be green.

Finally, "we" made a corn husk doll. If you want to make a corn husk doll, see the directions below.


If you would like reports on fish, hamsters, or dogs, especially dogs that are 'cute and easy to take care of,' I can help you out. Paige writes on both sides of the paper. Because she is green.

Paige rated her farm experience as a '10.' I was just happy to be out of the house, together, and in the sunshine. Even without the caramel apple.

Busted!

So. I've been working on my cooking skills for nearly two years, and thought, why not foray a bit into baking?? Our school's Halloween Happening Carnival, featuring a bake sale, seemed a great opportunity. Hence, I've spent the week with many a baking misadventure.

There were the Mud Monsters - too chocolatey. (Yes, such a thing exists).
The glazed pumpkin cookies - delicious, but not pretty. (Dude, these things are for sale.) Not pictured. : )

And the delicate spiderwebs - oops, won't transport well. (Duh.)

Now, these treats didn't go to waste. We had a big party for our departing school psychologist (wah!) on Tuesday night, and that's where the mud monsters and friends headed. No complaints!

Finally, though, with time running out - I decided to go with a quick and easy mix (that's the busted part) Betty Crocker sugar cookie. Of course, I still had to make it complicated for myself! I think I finally got it right, though, a solid Halloween (transportable) cookie.


(doesn't the shadowy photo add a little spooky ambiance? I totally planned that.)

Voila! The Ghostie.

I'm sure many a sugar cookie would do. For kicks, here's what I did. I took the Betty Crocker sugar cookie mix and followed the directions adding an egg and a stick of softened butter. Then, I added two cups of flour. (The directions specified less, but I found I need those two cups.) I refrigerated the dough for 45 minutes (another must, I found). Then, I rolled out the dough, and used my ghost cookie cutters to cut out these guys. I baked for 8 minutes. I've heard the key is to underbake j-u-s-t slightly. I added prepared white icing. Now, to make the eyes, there are many options. I found Target has little candy eyeballs around Halloween time that work well (see Mud Monsters). If you are not transporting, black gel looks good. Chocolate mini M&M's would work. I used chocolate chips. Not my first choice, as they made rather big-eyed ghosts, but that's what I had available.

I'm happy to report that they seemed to go over pretty well at the bake sale. I called people who bought and ate them 'Ghost Busters.' If you are planning a bake sale, cake pops, donuts, and popcorn are hot items!

All the kids, including mine, had a great time at the event.

And the icing on the cake was, I did too! (Buh duh dum!)

My favorite girl, and maybe my favorite recipe

I'm not the only writer in the house! This morning, Paige's class held a mini-writing celebration for families. Paige's teacher stayed with her after school on Friday until 4 p.m. perfecting this piece. My girl is a workhorse. (Her teacher isn't too shabby either!) Paige's memoir is of her seventh birthday party. Apparently Build-a-Bear and its accoutrements was worth it!

Afterwords there was cookie and juice for the kids, and I decided to snap a few pics of P's artwork. Above is her depiction of a city. You can't make it out here, but there is a "Jean Paige" (or by its more well-known name, Paige Denim) store on the left hand side - yellow building on end.
This is her original 'Wild Thing,' inspired by Maurice Sendak's classic.
And finally, a traditional pumpkin picture. I'm thinking there must have been an art lesson on scale, balance, space, or something in there somewhere. I like it!

During the events, I snuck over to my classroom and peaked in the window. I noted a couple of cabinet doors open, which told me that my sub was probably tearing the room apart looking for something. I correctly guessed scissors and brought her a couple of extra pairs lickety split.

After that amazing save, I got to read with kids, hang in the classroom, and be a mama for the rest of the morning. (By the way, do you know the book Thank You Mr. Falker ? Even after hearing it, and reading it multiple times, I still bawl. I seriously need help.) I returned to my kinders in the afternoon and then helped my big kid (student teacher) plan her upcoming lessons after school.

Today wrapped up with Shrimp and Shiitake Risotto. I can't believe I haven't shared this recipe (Fitness magazine, January 2011). It may be my favorite!

Ingredients

• 4 cups reduced-sodium chicken broth
• 1 tablespoon unsalted butter
• 1/2 cup finely chopped onion
• 3 teaspoons minced fresh garlic
• 1 cup Arborio rice
• 3/4 cup dry sherry or dry white wine
• 4 teaspoons olive oil
• 6 ounces shiitake mushrooms, stemmed, caps sliced (about 2 cups)
• 2 teaspoons minced fresh thyme
• Pinch salt
• 3/4 pound medium shrimp, shelled and cleaned (tails removed if desired)
• 1/4 cup freshly grated Parmesan
• 2 tablespoons minced fresh parsley

Directions

1. In a medium saucepan, bring the chicken broth to a simmer; reduce heat to low and keep warm.

2. Melt the butter in a large skillet over medium-low heat. Add the onion; saute until softened, 3 minutes. Add 1 teaspoon of the garlic; saute 30 seconds. Stir in the rice, then add 1/2 cup of the sherry; cook until absorbed, stirring frequently, about 2 minutes. Add 1/2 cup of the broth, stirring until absorbed, 2 minutes. Add remaining broth 1/2 cup at a time; stir each 1/2 cup until absorbed before adding the next. Cook, stirring frequently, until rice is tender and creamy, 20 to 25 minutes.

3. Heat 2 teaspoons of the olive oil in a nonstick skillet over medium-high heat. Add the mushrooms and saute until golden, 5 to 7 minutes. Add 1 teaspoon each of the garlic and thyme and the pinch of salt; saute 1 minute and transfer to a plate. Add remaining oil and the shrimp to empty pan; cook 2 minutes. Add remaining garlic and saute 1 minute more. Add remaining sherry and simmer 1 minute, until shrimp are just barely cooked through; set aside.

4. When the risotto has finished cooking, stir in shrimp and liquid, mushrooms, Parmesan, parsley and remaining thyme. Warm 2 minutes. Spoon into bowls and serve.

Lasagna's Cousin

So on Sunday's, when I only have 40 things to do instead of 107, I like to cook something a bit more labor intensive for dinner. (It should be noted for context purposes, that it takes me about 60 minutes to make most of Rachel Ray's 30 minute meals. It should also be noted that in the past, I have considered 'healthy nachos' a weeknight dinner. Full disclosure, people.)

Anyway, today I stayed home from Paige's late afternoon soccer 'defensive drill' class to spend some quality time with a new creation I'm calling 'baked veggie spaghetti,' or her preferred name, 'Lasagna's cousin.'

Lasagna's cousin likes veggies. Lasagna's cousin would prefer to be photographed under better lighting. Lasagna's cousin would also prefer my family buy her a drink before so rudely slicing into her.


Ingredients:
box of spaghetti
2 teaspoons canola oil
salt
1 tablespoon olive oil
1 pound ground turkey
1/2 cup diced onion
1 cup diced yellow summer squash
1 cup diced Portobello mushrooms
1 teaspoon dried basil
1 teaspoon dried oregano
1 jar of tomato sauce
3 cups low-fat ricotta cheese
1/2 cup grated Parmesan cheese
2 cups shredded Mozzarella cheese

Steps:
Preheat the oven to 350 and grease a 13 x9 baking pan

Cook spaghetti according to package directions, until it is al dente. Be sure to use plenty of (lightly salted) water in the pot, so spaghetti doesn't stick. Drain and set aside.

Meanwhile, heat olive oil in a medium size pot and cook ground turkey. Add onion, garlic, squash, mushrooms, basil, and oregano. Cook, stirring, until the meat is browned and the vegetables softened. Drain fat.

Ladle about 1 1/2 cups of tomato sauce into the pan and spread evenly. Layer a third of the spaghetti over the sauce in an even layer, and top with half of the turkey mixture.

Spoon the ricotta into a Ziploc with the corner snipped off and pipe cheese evenly over the sauce. Top with another third of cooked spaghetti. Repeat, layering with sauce, spaghetti and turkey mixture.

Layer final spaghetti on top. Sprinkle with Parmesan cheese and shredded Mozzarella.

Bake for 40 minutes.

Eat after a long day parenting, or your soccer sprints.