Teach Cooks Edition! Roasted Tomato (Dairy/Gluten Free) Pasta

I feel like I’ve been cheating on life in the best possible way lately.

Dinner so easy it is almost embarrassing.

Except it’s not. It’s brilliant instead.

It is also gluten and dairy free if you choose it to be. Which I choose until I topped it with some pecorino – which means SHEEP in Italian – which means I can eat it! But you don’t have to.

Breakfast, lunch and dinner, it’s what I’ve been eating the last two weeks. Because soon the tomatoes will be gone until next summer.

Last of the Season Roasted Cherry Tomatoes with Brown Rice Pasta

teacher cooks roasted tomatoes pasta

Ingredients:

Cherry tomatoes from the farmer’s market – giant bag or several baskets

Olive oil

Salt

Pepper

Whatever else you like spice wise with tomatoes

Foil lined rimmed cookie sheet

Super hot oven

Brown rice pasta – I used a whole bag because that’s how we roll around here. We LOVE leftovers.

What to do:

Preheat the oven to 450 degrees.

Cook the pasta according to directions on the package.

While pasta water boils and/or pasta cooks, wash the tomatoes and put on the foil lined cookie sheet.

Drizzle with olive oil.

Shake on spices.

Put in oven until tomatoes are bursting open and some are charred.

Try to keep the oven door closed even though it smells divine in your house.

Remove from oven and scrape all the deliciousness from the cookie sheet and mix into the cooked pasta.

Drizzle in more olive oil if you want.

Top with your favorite cheese (or NOT).

teacher cooks pasta

Ready to give it a go? I’d love to hear what you think.

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In Case You Missed It Edition! Volume 43

reading woman

I’ve found some links to posts that made me laugh, cry, think or at least raise an eyebrow. Please click the links and check out the posts. You may find something that rocks your world too.

Leave me some feedback in the form of comments below on what you liked, what you hated and what you’d like to see more of. I’m here to help you find the best of what is online.

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My Best Of…

The Best Thing You Can Do for Your Career This Weekend.

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Peanut Butter Chocolate Chunk Cookies – no dairy! Just don’t tell my daughter about these. She thinks cookies only happen on vacation in Minnesota.

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Love this TED Talk from Kristen Howerton of Rage Against the Minivan about using the Internet to avoid feelings.

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How To Find Time For Yoga Everyday.

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“We need to make wellness wisdom an integral part of college prep, not just to make sure that our kids graduate but also to improve the quality of their college experience.” from Edutopia blogger Jill Flury

I would argue we also need to make self-care and wellness part of teacher credentialing programs.

Unacceptable: Many Teens Aren’t Emotionally Ready for College

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And last, but not least, how to set healthy boundaries at work. Why think about this in the summer while on break? It might help start the year off better next school year.

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That is the In Case You Missed It Edition, folks.

Remember to click the links and leave some comments. This is a conversation, you know.

In Case You Missed Edition Archives -click it to see them all.

Image Source: Reading by paulbence on Flickr (cc)

Teacher Cooks Edition! Dairy Free Chocolate Chip Cookie Bars

One of the biggest losses when giving up dairy has been digging in the sweets tray after dinner or at the holidays. I used to live for cake (cup or otherwise) and if I’m being honest, the frosting, but that all came to a screeching halt when I finally figured out that dairy was poisoning me. Good bye, Freeport Bakery! Good bye birthday cupcakes every day at work!

Not fun.

Sacramento’s vegan sweet treats have proven to be quite limited, so I’ve been exploring options at home.

Without further ado, I bring you Dairy Free Chocolate Chip Cookie Bars.

 

Recipe is based on the back of the Trader Joe’s chocolate chips bag.

Dairy Free Chocolate Chip Cookie Bars

Makes about 40 teeny tiny squares or 4 gigantic ones. It all depends on you.

Ingredients:

2 1/4 cups all purpose flour

1 tsp salt

1 tsp baking soda

1 cup brown sugar, firmly packed

1/2 cup granulated sugar

1 cup softened earth balance (or coconut oil, so I’ve heard)

1 tsp vanilla

1/2 cup of unsweetened apple sauce

1 12 oz packet of dairy free chocolate chips (I used semi-sweet from Trader Joe’s)

What to do:

1. Preheat oven 375 degrees F. Combine flour, salt, and baking soda in a bowl then set aside.

2. Combine sugars, fat, vanilla and applesauce.

3. Add dry ingredients to wet.

4. Add chocolate chips.

5. Spread mixture into lightly greased 9X13 pyrex glass dish.

6. Bake for 22 minutes.

7. Cut into tiny pieces and try not to eat them all yourself before your spouse comes home from work.

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What’s for dessert at your house these shorter, cooler days? 

Not really feeling this recipe? You can always visit the recipe archive for more dinner ideas.

Photo Credit: Me

Teacher Cooks Edition! Vegetable White Bean Soup with Israeli Couscous

It’s fall on the calendar and damn it, I will eat soup even when it is 90+ degrees! Maybe it is cool at your house.

Funny thing is that I am not much of a soup person so it’s no wonder I keep adding couscous to all my soups and basically turning them into something that tastes like soup, but you chew it. In any case I’m a fan of all the adding couscous to soup action happening around here.

Maybe I just like the extra calories. Hmmmm.

Without further ado, I bring you Vegetable White Bean Soup with Israeli Couscous.

 

Recipe is based on the one from Regina’s Vegetarian Table.

Vegetable White Bean Soup with Israeli Couscous

Serves 6-8

Ingredients:

1 TBS olive oil

1 1/4 cups of white beans, rinsed { I used 2 cans of white beans, rinsed}

1 onion, diced

2 cloves garlic, minced

2 cups vegetable stock

2 to 3 quarts of water

2 tomatoes chopped (I used one 14 oz can with the juice}

2 stalks of celery, diced

2 carrots, sliced

2 small squash, sliced (I used zucchini}

3/4 tsp group cumin

3/4 tsp chihi power

1/4 tsp seasoned salt

pinch of fines herbes or Italian seasoning

salt and pepper

1 box Israeli couscous – about 1 1/4 cups

What to do:

Prepare the beans if using dry by soaking them in water over night or at least 2 hours. I used canned so I drained and rinsed them well.

1.  Saute onions and garlic in olive oil until tender.

2.  Add vegetable stock, water, beans, and all the vegetables.

3.  Add spices and the couscous then simmer over low heat for 3 to 4 hours or over night in the slow cooker.

All of us enjoyed this with multigrain crackers because we love carbs.

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What’s for dinner at your house these shorter, cooler days?

Not really feeling this recipe? You can always visit the recipe archive for more dinner ideas.

Photo Credit: Me

TGBTS Cooks Edition! Sweet Potato Black Bean Stew

Fall is coming! Fall is coming! And with the cooling of temperatures (at least in the mornings and evenings) comes my desire to eat all the fall foods: soups, stews, curries and pumpkin spiced treats.

Does this happen to you? I swear with the changing of the seasons I find myself ridiculously excited for certain foods.

Anyway, I was inspired to make the stew not only because of the change in season, but also I needed to use up some pantry items I unearthed in my Great Pantry Re-Do of 2012.

Without further ado, I bring you Sweet Potato Black Bean Stew.

Sweet Potato Black Bean Stew

Recipe is based on the one from Ready Made Magazine – December/January 2011 issue.

Serves 6-8

Ingredients:

1 TBS vegetable oil

2 Sweet potatoes, peeled and chopped into 1 inch cubes

1 onion, peeled and roughly diced

1 red pepper, seeds removed and chopped into 1/2 inch pieces

1 jalapeño {omitted – I am not so spicy and neither is my baby}.

1 clove garlic minced

1 TBS chili powder

1 tsp cumin

1 tsp cayenne {omitted}

3 Cups vegetable broth

14.5 oz can of black beans, rinsed and drained {I used slow cooked beans from the freeze because I am fancy that way}

14.5 oz can of diced roasted tomatoes with juices

1 Cup frozen corn

1/4 cup chopped cilantro {replaced with green onions because I forgot to buy it}

1/4 cup freshly squeezed lime juice

shredded cheddar to serve {replaced with chunks of avocado – dairy allergy, yo}

What to do:

1.  Heat oil in a large, heavy-bottom pot over medium heat. Add sweet potatoes, onion, red pepper, (and jalapeño if you are using it) and garlic, stirring to coat with oil. Saute until onion and peppers are soft about 4 minutes.

2.  Add chili powder and cumin (+ cayenne if you are using it) and stir well. Reduce heat to medium, cover and allow potatoes to soften about 7-8 minutes. Be sure to stir occasionally.

3.  Once potatoes are fork tender, add broth, black beans and tomatoes. Bring it to a boil, stirring well and scraping all the bits off the bottom of the pot. Add corn, reduce heat to simmer and cook for another 15 minutes (or way, way longer).

4. Before serving, stir in green onions (or cilantro if you remembered it) and lime juice. Season to taste with salt and pepper. Serve with chunks of ripe avocado (or cheddar).

I served this with tortilla chips one night, ate it over basmati rice one meal and mashed it up for the baby for lunch and even had enough for a small gathering of friends. So, so good! And yes, I even found a way to incorporate sliced black olives because that’s how we roll these days.

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What’s for dinner at your house these shorter, cooler days?

Not really feeling this recipe? You can always visit the recipe archive for more dinner ideas.

sweet potato black bean stew

Photo Credit: Me

What’s For Dinner?

Recently our neighbor brought over some fresh produce from her home delivery box because she was leaving for the weekend and didn’t want it to spoil while she was away. (Yay for the home team!)

If you follow me on Pinterest, you know I am an active pinner. One of my biggest boards is called Food Finds where is pin my ideas for recipes I would like to try.

Swiss Chard was one of the offerings and while I definitely aspire to include green leafy vegetables into our diet, I am new to it. Enter my favorite source of inspiration and dinner is served.

Skillet Gnocchi with Chard and White Beans

While it wasn’t the prettiest dinner I’d ever made, it sure was delicious. Cooking the gnocchi in the pan rather than boiling them really made the difference.

Note: I used Daiya cheese and no Parmesan due to my dairy allergy.

Where do you find inspiration for dinner? Are your cookbooks collecting dust in the shelf because you are cooking from online sources? I am dying to know about your meals, so leave me a comment below and tell me all about your dinner inspiration.

Yoga+Music {notquite365} Hey Eugene! by Pink Martini – Recipe Edition!

It’s Wednesday and that means the Recipe Edition!

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Spring is here! Spring is here!

The best way to tell spring has arrived (besides the start of high stakes testing) is strawberries have started to show up at the farmer’s market.

Here’s how I have enjoyed them recently.

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Do you have any recipes or favorite {dairy free} foods to share?

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Today’s yoga brought to you by the home practice.

Wondering about Yoga+Music {notquite365}?

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Today’s music is –


Click the album cover for more info on the band and details how to buy this record. {hint, hint}

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Yoga Teaching Update:

NEW CLASS ANNOUNCEMENT!

First Sundays of each month – 90 minute – fully restorative class.

Please check my teaching schedule for more details.

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Occasionally I’ll still rotate into the FREE Fridays at 4:30 with the new It’s All Yoga teachers schedule

(21st and X in Sacramento) – you’ve got to sign up onlinewww.itsallyoga.com.

These classes are for every body – level 1/2. Bring your friends!

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{Don’t forget to CLICK the links!}

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