Easy Mini Pizzas

So canned biscuit dough is not my usual definition of healthful fare, but it makes for such an easy weeknight dinner that I figure as long as they are loaded up with lots of good-for-you toppings, it all evens out in the end. Plus, I love tearing open the paper seal and hearing the POP, makes me nostalgic. Of course, you can choose whatever suits your fancy to top these little pizzas, (or better yet, whatever is in your cupboard) but here is a fun and unexpectedly good recipe to try.

Easy Mini Pizzas - Squash Version (don't be scared)
(serves 4)

1 can biscuit dough (such as Pillsbury, make sure there are at least 10 biscuit in the can)
3 cups or so (depends how thick you want it) cooked and mashed squash (here in Hawaii I use Kobocha, but butternut will do just fine)
1 clove chopped garlic
1 TBL olive oil
1 cup or so shredded parmesan reggiano cheese
salt & pepper

Heat oven according to package directions on biscuits (usually 425). Place the biscuit dough about 1 inch apart in cookie sheets and press them until very thin and flat, about 1/4 inch thick. In a small bowl, combine squash, garlic and oil and mash together with a fork. Generously heap each pizza with the squash mixture. Top with cheese. Bake according to biscuit package specs (usually 8-10 minutes). That's it! Serve with salad.

So squash pizza sounds weird, but trust me, it is so good! It has such a rich and comforting flavor. In the past I've also made squash pizzas with mushrooms, sage, and gorgonzola. Use whatever cheese sounds good to you, but probably avoid cheddar. Enjoy!

Chayote Squash Curry

I bought some chayote squash at the farmer's market and the vendor suggested making a curry out of it. It's helped me a lot to ask how to prepare the veggies when buying something unfamiliar, and chayote was a little out of my veggie comfort zone. Chayote is in the gourd family (along with cucumbers, melons, and other squash) and originates from Mesoamerica (Mexico, central America). Below is the recipe I ended up with, adapted from a Southeast Asian Squash Curry recipe found on Epicurious.

Chayote squash

Chayote Squash Curry
Makes at least 4 servings

2 or so TBL vegetable oil
2 chayote squash peeled, seeded and sliced into bite sized pieces
1 tsp cumin seeds
1 medium onion, thinly sliced
1 can coconut milk (don't stir after opening)
2 tsp chili garlic paste (Sambal Oelek)
1 tsp curry powder
1/3 cup water
1/2 tsp cinnamon
3 whole cloves
5 cups or so fresh, torn spinach
1 TBL fish sauce
brown rice (for serving on top of)

Over medium high heat, cook the cumin seeds and squash in 1 TBL oil for 8-10 minutes or until squash begins to brown. Remove squash from pan and set aside. Turn down to medium heat, adding more oil, and cook onion until softened, about 5 minutes. Spoon 1/4 cup of the coconut milk into the onions (just the fat part at the top, not the liquid part) and cook for 2 minutes, stirring constantly. Add the Sambal Oelek and curry powder and cook for 2 minutes, stirring constantly. Add squash, water, cinnamon, cloves, and remaining milk and simmer, covered until squash is fork tender, about 15 minutes. Add the spinach and cook for another minute or so, then finally, stir in the fish sauce.

This came out wonderful considering it was my first attempt at a curry. A couple tips, make sure you peel the squash well before slicing, it is totally unchewable. Also, in the original recipe I adapted, it calls for red curry paste versus the Sambal Oelek and curry powder, this might be a better option if you have it, there just wasn't any in my cupboards. It just goes to show that you never have to follow any recipe exactly, just improvise! 

So it's not really Wednesday...

by Gwen Edwards

but I had to share this beautiful moment

Lesson Plan: StoryCorps Interviews

Every Wednesday our 8th graders have what's called "Self-Directed Learner" Day where the kids rotate in one hour blocks and do supplementary activities that are related to what they are working on in their core classes. I taught my first series of these last month.

flapperdoodle

Since the kids are gearing up for a giant research project due in April, I wanted to do something related to that. One component of the project requires them to interview a mentor or someone in the community who is an expert in the field they have chosen for their topic. I thought of the "StoryCorps" interviews broadcasted every Friday on NPR and did some research to find out if this could be developed into a lesson plan. If you haven't heard these interviews before, visit NPR's website or the StoryCorps site, where you can listen to truly great interviews of ordinary and extraordinary Americans.

Sure enough, right on the StoryCorps website, there are free, downloadable lesson plans. They even come complete with suggestions of which interviews to play and an awesome "Great Questions" list to help the interviews along.

I ended up have the kids listen to 3 or 4 interviews (about 3 minutes each) then had a brief discussion about oral traditions, the purpose of the interviews, and what makes a good interview. Then they broke off into pairs and came up with a minimum of 10 interview questions to ask their partner. I borrowed some Ipod Nanos from our computer lab so the kids could record their interviews. The next week, when we reconvened, the kids got a chance to listen to some of their friend's interviews, which they loved, and finished up recording their own.

All in all, it was a fun experience, however there were definitely some problem areas. Some of the kids did not want to interview or had a bad attitude about their interview partner, some kids finished really quickly and didn't have anything to do, which created the dreaded "dead time." Next time, I would have them do a worksheet or something else, while half the class did their interviews, then switch.

The best part of doing this lesson was listening to the interviews they did of each other. The class was immediately engaged when I played the recordings of their peers, no matter who the recording was by, which led me to believe they were developing some appreciation for the diversity of their classmates. 

Veggie Sandwich: Double Dose

While looking for recipes that included Kabocha squach and avocado (both of which were stocked in abundance in my kitchen), I came across this recipe for a veggie sandwich. Squash on a sandwich, I'd never thought of that! Below are a couple spins on the veggie sandwich idea.

Kabocha Squash and Avocado Sandwich
Serves 2

4 slices bread
1 cup steamed and sliced Kabocha squash (or any hard, winter squash will do)
1 cup spinach (substitute for lettuce or cucumber if you like)
1/2 of a large avocado
1/4 cup or less crumbled bleu cheese
1-2 TBL olive oil

Steam the squash and slice into 1/2 inch pieces. I did a big batch the night before, which will keep in the fridge for about a week. Toast bread in a pan with the olive oil (or in a toaster if you don't want to bother). Mash the avocado in a bowl with a little salt and pepper. Stack slices of squash on toasted bread, then stack with raw spinach. On the other slice, spread some of the avo mash, then sprinkle some bleu cheese slices on top. Put the two sides together and yum, you got a great veggie sandwich even meat lovers will enjoy.

Caramelized Onion and Kabocha Squash Sandwich
Serves 2

4 slices bread
1 cup steamed Kabocha squash (or any hard, winter squash)
1 yellow onion
1 cup spinach (or lettuce or cucumber)
1/4 cup crumbled bleu cheese
2 TBL olive oil

Steam squash and slice into 1/2 inch pieces. Thinly slice the onion and and caramelize by cooking in olive oil over medium heat in a heavy pan (this takes about 30 minutes). When onion are brown and cooked down, toast bread in the same pan. Stack one slice of bread with squash and spinach, stack the other side with onions and bleu cheese. Press together to make the best veggie sandwich I've ever had!

Huevos Ranchitos

For a healthy spin on Huevos Rancheros try this easy, fast, and dern good recipe. I made this for dinner, but it could be breakfast or lunch, too.

Photo from Closet Cooking

Huevos Ranchitos
Serves 2

4 corn tortillas
1 cup torn, fresh spinach
2 tbl feta cheese (or whatever you like)
1 can tomato sauce
1 tsp chili garlic paste (Sambal Oelek)
1/2 tsp ground cumin
1 ripe avocado
2 tbl oil
4 eggs
salt & pepper to taste

This seriously takes about 20 minutes to whip up. Heat a large pan over med-high heat. Add a little oil to the pan and heat up the tortillas (don't crowd them, you may have to do 2 at a time). Meanwhile, open the can of tomato sauce and pour into small sauce pan over low heat. Add the Sambal Oelek and cumin to the sauce. Flip the tortillas and evenly distribute the spinach and cheese over the tortillas while they are still in the pan. Cover and cook for 3-5 minutes or until the spinach is wilted down. Place the tortillas on a plate. Cut up the avocado and place slices over the spinach and sprinkle with salt. Fry the eggs in the same pan, I like them over-medium. Place the eggs on top of your spinach and avo laden tortillas. Top the eggs with about 2-3 spoonfuls of the tomato sauce and that's it! Salud!

Substitutions: adding the Sambal Oelek was my way of adding quick flavor to the plain tomato sauce, you can add whatever spices you have around the house to make it great, some chipotles would be very nice. For the sauce itself, you could use salsa, green chile, or enchilada sauce, whatever sounds good to you. Use flour instead of corn tortillas. Use any green you may have in place of spinach, and as always, if you don't have one (or many) of the ingredients in the recipe, just get creative. The main idea here is an open faced quesadilla with an egg on top.

Additions: oh the possibilities! Mushrooms, onions, jalepenos, mild green chiles, cilantro, sour cream, beans, refried beans...

Solo Picnic Spots

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