Curried Lentil Soup

     I survived going back to work.  While each morning it was hard to say goodbye to Wren, knowing that I would miss most of the day with her, I was surprised at how easy it was to jump right back into my job.  It felt like I never really left!  Being back to work also means back to packing a lunch.  This week's menu, curried lentil soup.

Curried Lentil Soup
Recipe adapted from Cooking Light

Ingredients
1 tbsp olive oil
1 medium onion, chopped
1 tbsp garlic, minced
1 tbsp ginger, minced
1 1/2 tbsp curry powder
1/8 tsp ground red pepper
4 cups vegetable broth
1 1/2 tbsp balsamic vinegar
1 lb lentils
2 cups baby spinach
1/4 tsp salt
1/4 tsp black pepper
1/4 cup cilantro, chopped
1/4 cup plain Greek yogurt

Method
1. Heat oil over medium heat in a medium saucepan.  Add onion and saute for about 3 minutes.
2. Add the garlic and ginger and saute for 1 minute. Add curry powder and red pepper.  Stir constantly for 30 seconds.
3. Add lentils, broth, and vinegar.  Increase heat to bring the soup to a boil.  Reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Place half of the lentil mixture in the food processor and blend until smooth.  Return to pot.
5. Add baby spinach, salt, pepper, and cilantro,  Cook until the spinach wilts.
6. Serve with yogurt and extra cilantro.

Cannoli Dip and Chips

     For my brother's birthday, my dad ordered cannoli dip and chips from a bakery in Norwalk.  He had been raving about this dessert after a patient at the hospital gifted it to his unit.  It was pretty delicious and it inspired me to try and make my own version.  My dad kept saying that it wouldn't be worth it to make but I was determined.  After baking my Thanksgiving apple pies, I set to work on the dip.  It was super easy to make-just mix all of the ingredients together and chill.  The chips on the other hand...not so super and not so easy.  Luckily my dad picked up some pizzelle cookies at the grocery store which served as suitable dippers.

Cannoli Dip
Recipe from onelovelylife.com

Ingredients
15 oz Whole Milk Ricotta Cheese
1/4 cup plain Greek Yogurt
1/3 cup powdered sugar
1 tsp vanilla
1/3 cup mini chocolate chips

Method
1. Beat together the ricotta, yogurt, powdered sugar, and vanilla.
2. Fold in the chocolate chips and chill in the refrigerator before serving.

Cannoli Chips
Recipe adapted from food.com

Ingredients

4 cups sifted all-purpose flour
2 tbsp sugar
1/4 tsp salt
3 tbsp butter, softened
2 egg yolks
3/4 cup white wine
shortening, for frying

Method

1. Mix flour, sugar, and salt in a bowl.

2. Cut in butter.

3. Stir in egg yolks.

4. Stir in wine, one tablespoon at a time until the dough clings together.

5. Form a ball with the dough and let sit for 30 minutes.

6. Roll the dough on a well floured surface until it is paper thin.

7. Use a pizza cutter to cut the dough into triangles or desired shape.

8. Melt shortening in a pan over medium high heat.  Add dough and fry for about 30 seconds on each side.

9. Transfer chips from the pan to a plate lined with paper towel.  

10. Sprinkle with powdered sugar.

The Taste Test

The cannoli dip tasted just like the filling from a cannoli, but a bit softer.  The recipe I used for the chips was actually a recipe for real cannoli shells.  I figured I could just use the same recipe to make chip.  I think the dough was too thick therefore the chips did not come out very crispy.  I considered using Arnauld's deep frier for this job but I've never used it before and it scares me a little.  I think in the future, I will leave cannoli chips/shells to the experts.  Pizzelle cookies worked just fine for this dessert, however, I think my Dad may have been correct.  This is one dessert not worth making!

Back To School Banana Muffins

     I have been dreading tomorrow for the last five months.  November 19th is just about here and that means it is time for me to go back to work.  To say that my heart feels broken would be putting it mildly, the thought of not being with my little girl every minute of the day is really hard.  This past week has been one of my most emotional to date mostly just with anticipation.  I love my job and I love being a teacher but I have come to realize that the way that I view the world now that I am a mom is very different.  It will take me some time to learn to balance my new role as a working mom.
      This past week, I have spent a lot of time reflecting on just how much my life has changed in the last three months.  I have learned so much with the support of so many people around me.  I feel that I have grown closer to my own mom because I can now begin to understand the love she has had for my siblings and I all these years and why she was at times so overprotective.  We are very lucky that Wren will get to spend her days surrounded by family and people who love her.  Also, being pregnant with my sister and having babies within days of each other has also created an even stronger bond between the two of us.  She has been there for me through it all and I am so glad our kids will grow up close.  Arnauld has become a great Dad.  I love watching him with Wren-it's so hard not to light up when you are around her and watching the two of them together fills my heart with happiness.  I have also learned the strength of so many friendships.  Despite not being at work, I have been able to stay connected to all of my friends.  Other friendships have deepened as I share experiences of motherhood with my friends who are already moms.  I am struck every day with how much love can surround our little family and I have never been more grateful.
     Mostly I am grateful for my time with Wren.  She has taught me how to love in a way that I didn't know possible.  Every day that I got to be a full time mom was a blessing and I know moving forward that every moment I am able to share with her will be just as special.  I just really love being a mom.
     Going back to work after a break always gives me a little anxiety.  Going back after maternity leave makes me feel a bit like the new kid joining a class in the middle of the school year.  Friendships and roles have been established and even though this will be my eighth year at the school, I still feel like I am starting for the very first time.  Hopefully the transition is smooth, my passion for teaching returns with full force, and each day leaving Wren gets easier. 

I decided to bring muffins for the first day because I feel funny showing up empty handed!

Banana Muffins

Ingredients
1 1/4 cup rolled oats
1 1/2 cup oat flour
1/2 cup plain Greek yogurt
1/2 cup almond milk
1/2 cup brown sugar
1/3 cup grape seed oil
2 large over ripe bananas, mashed
2 tsp baking powder
1 tsp baking soda
1 egg, lightly beaten
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt

Optional: Waltnuts, raisins, chocolate chips

Method
Preheat oven to 400 degrees
1. Mix the rolled oats, yogurt, and milk in a small bowl.  Allow to sit for 10 minutes.
2. Combine flour, salt, sugar, spices, baking powder, and baking soda in a separate bowl.
3. Add the egg, mashed bananas, and oil.  Mix well.
4. Stir in the yogurt and oat mixture.
5. Fill greased or lined muffin tins until they are 2/3 full.
6. Bake for 16-20 minutes.

Wren's 3 month bouquet from Dad.

My sweet girl.

Oatmeal Raisin Cookies

     Today is my baby brother's 22nd birthday.  At school I always tell the kids that my little brother is actually a lot taller than me and they always get a kick out of that.  I remember when he was born, I was in second grade and my sister and I spent time with my Grandma and Pop while my parents were with my brother at the hospital.  My mom tried to make us feel special by leaving us presents in our overnight bags and on the front porch of our house for us to find when we went to pick up the mail.  I'm pretty sure picture day fell during that time...that may explain a thing or two about that photo! Aside from all of the silly details I remember from that I time, I also recall the sense of pride I had for my little brother.  I'm happy to report that there is still a lot to be proud of!  Happy birthday Kenz! I love you so much that I made your requested oatmeal raisin cookies. 

Oatmeal Raisin Cookies
Recipe from smittenkitchen.com

 Ingredients
1 cup butter, softened
1 1/3 cup brown sugar, packed
2 eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups rolled oats
1 1/2 cups raisins

Method
Preheat oven to 350 degrees.
1. Cream together the butter, sugar, eggs, and vanilla in a large bowl.
2. Sift together the flour, baking soda, cinnamon, and salt in a separate bowl.  Stir into the butter mixture.
3. Stir in the oats and raisins.  Place the mixture in the fridge to chill.
4. Scoop cookie dough onto baking sheets lined with parchment paper.  Bake for 10-12 minutes or until the edges of the cookies begin to become golden.
5. Remove from oven and allow to sit for five minutes before removing to wire cooling racks.