My summer vacation is quickly coming to an end. Tomorrow I’m heading back into work to prepare my classroom for the new school year.
Last year I had 18 students but this year I’ll only have 12. A good number for grouping. Another benefit of such a small class is that my classroom will seem much larger. I’m looking forward to reorganizing the furniture in the classroom. Once I’m all set up, I promise to share photos.
I’m a bit behind sharing recent recipes so thought I’d do a one off of recipes I’ve been enjoying lately.
Here goes!
Puffed Amaranth
I first heard of amaranth when I was in college. I babysat for the family that began Nu-World Foods, one of the first companies to introduce amaranth to the American market. I was instantly interested in their business and was eager to try their products. Time passed and amaranth went to the wayside for me due to availability abroad.
Well, things have changed and I can now buy puffed amaranth in Germany. I’ve been enjoying it with plain yogurt and fresh fruit for breakfast. It is light and fluffy but packs some staying power. If you haven’t tried amaranth, give it a try!
Blueberry Buttermilk Pancakes
Mmm… blueberry buttermilk pancakes! I made these pancakes while my friend Katie was visiting. The fruit syrup was simply made by heating fresh blueberries and strawberries together until they stewed in their juices.
Buttermilk Pancakes with Peaches
Pancakes were the main breakfast food while Katie was here. These buttermilk pancakes were great topped with fresh peaches and maple syrup. Delicious!
Roasted Green Bean Potato Salad
This was one delicious dinner! I followed Kath’s recipe for roasted tofu potato salad. The only changes I made were to add roasted chickpeas and leave out the bacon (obviously.)
When making this recipe again, I’ll probably leave out the tofu and stick to chickpeas for my protein. This creamy, warm salad is a must try!
Veggie Noodle Stir-Fry
This is really a bit of a cheat meal… but it was good enough that I ate it twice in the last two weeks. I stir-fried broccoli, a leek, carrots and mushrooms then tossed in a packet of “stir-fry seasoning” before adding the cooked noodles. Oh so comforting and easy!
Caprese Baked Egg Cups
My baked egg cups turned out nothing like Jessica’s in looks, but based on the taste, I’d say they met her mark. This recipe was beyond easy, ready for the oven in about 2 minutes. I used halloumi cheese rather than mozzarella, chopped tomato rather than cherry tomatoes and milk rather than cream; this probably explains why my baked eggs turned out like ugly ducklings, but I tell you, even with these substitutions, the flavor was fantastic!
Aloo Gobi Mashed Indian Cauliflower
I had a head of cauliflower that needed to be used up from last Friday’s CSA box. This recipe was the perfect fit; fast, warm and subtly spicy.
I ate my aloo gobi with fresh, plain yogurt. It might sound strange, but the cool worked with the heat. I’m glad I have leftovers of this mash!
So there you have it! A few of the wonderful recipes I’ve been enjoying the past couple of weeks.
I recommend you give them a try.
Eating Abroad
