A Resource for those moments you just don’t know what to do

A Resource for those moments you just don’t know what to do

I have a co-worker that is going through her Master’s program in special education.  She is finding all kinds of resources that are so helpful for teachers and parents. 

As a FACS teacher I have learned that I know a great deal of things from studies, research and life experience. 

That life experience has taught me that when I find a good teacher or source I should use it and not reinvent the wheel.

The following is an example link to one of the you tube videos provided by "Kids in the House" with professionals giving advice on area’s that they are qualified experts. There are all sorts of topics dealing with everyday life and parenting.  They are short, informative and helpful.  This specific link is about when your child is a follower.

http://www.youtube.com/watch?v=5bIIBvPYt1I 

I hope you can use these in your life or in your classroom.

A special shout out to Stephanie for making me aware of this resource. 

Love from you FACS teacher,

Jane

Happy Easter with a Culinary/Pastry Twist

I often tell my co-workers that I am a confused when I think about two of the course that I teach next to each other.  1. Healthy Living, which has been mentioned.  2.  Commercial Cooking and Baking which focuses on the culinary arts and a great deal of baking.  This food happens to contain a great deal of sugar and white flour.  This food happens to be full of a great deal of empty calories.  I can rationalize most everything so here is how it works in my mind.  And, it is true.

In all actuality we are preparing students for their futures and careers.  Many have an interest in being a pastry chef or chef.   They sell the products they make which makes it a real life experience.  The profits that we receive are used for scholarships for students that plan on focusing on careers involved with the food industry.   I have had several students go to Johnson and Wales, and other culinary arts programs that are located in the Midwest. 

As I often say, all in moderation.  Below is a picture of a student with the chocolate cake eggs my class made, hand dipped in chocolate and decorated.  Not bad for the second week of the the trimester.

Have a good week-end. 

I hope you are with family or friends and it is full of love.

From your FACS teacher,

Jane

Fast and easy meal for the family

I have to say that Chili has been a family main meal for my entire life.  My Mom made Chile on a regular basis.  She made it much like some mom's make pasta when they don't know what else to make.

My Mother and Grandmother made chili the same way.  Hamburger, kidney beans, tomato sauce, very little seasoning and rice.  You say WHAT, RICE?  Yep and I thought all chili had rice in it until I went to college.  I called my mom one day asking her if chili had rice in it; because I was telling my friends that it was weird that the school made it with out rice.  I had never seen such a thing.  My Mother started laughing and said that Grandma started including rice in her Chili during the depression to make it stretch and only our family made it that way.  I was shocked and couldn't believe it to be true.  Very funny now when I look back.

I make chili much differently because my husband of 27 years would have no part of rice in his chili.  We have also gone beyond our German heritage of no seasoning but salt and pepper and a couple of bay leaves in our food.

This is the standard recipe that I have developed as several folks over the years have asked for it.  When we discuss meals in my healthy living class we use this recipe.  Many students have taken it home and made it for their families with success.

My Chili Recipe ....no rice

• 1 pound ground beef
• 1 small onion, chopped
• ½ green pepper, chopped
• 1 fifteen ounce can black beans with cumin keep liquid
• 1 fifteen ounce can chili beans with liquid
• 1 - 14 or 15 ounce can chopped tomatoes
• 1 eight ounce can of tomato sauce
• 1 table spoon chili powder
• 2 garlic gloves, crushed

Note: If you are unable to find Black beans with cumin just add 1/2 teaspoon of cumin to your recipe.

Toppings:  shredded cheddar cheese, low fat sour cream

 

In a Dutch oven or six quart pan fry ground beef, onions, and green pepper until beef is brown.  Drain the extra fat out with a spoon and put in an empty can and throw away in garbage. 

Put crushed garlic and chili powder in pan with ground beef mixture.  Stir.  Add both cans of beans including the liquid, crushed tomatoes and tomato sauce.  Let simmer on medium heat stirring occasionally.  Once ingredients are all heated to 165 degrees you may eat.  Note:  The longer the simmer the more enriched the flavors with be in your chili. 

Chili can be topped with cheddar cheese and sour cream.

Chili can be made ahead of time and stored in the freezer for a later date.

I Need a Snack

I need a snack.

I find that it is so easy for parents to grab processed food for snacks and most of the time these snacks are empty calories that children do not need.  I was not perfect trust me, I believed that a fruit snack or fruit roll up had mostly fruit in it.  No comment.

I did serve a great deal of apple sauce and some of it was home made because I had 3 apple trees when my kids were young. 

Most everything is O.K in moderation.  The problem is when we tend to use these processed snacks on a regular basis and our kids get a taste for them.  Sugar is addicting.  I see it in the teens that I teach.  Many of them live off of vending machine food, carbs and high sugar snacks. 

In healthy living I try very hard to encourage healthy foods that taste good.  I know they hear me but they are not ready to give up the junk.  It is my hope that they remember my constant repetition about useless empty calories when they have their own children and they start out with healthy foods for their kids.

I know with my boys that cooking from scratch almost all of the time left an impression.  One night when #2 son was about 10 he looked at me and said, "Can't we just have a hot dog sometime."  I started laughing and then said, "No, I don't like them."   

My friend that teaches in a small town in Minnesota started making Kale chips in her classroom.  Upon her recommendation I did the same in my snack unit.  We make 6 types of spreads or dips and then we make kale chips and tortilla chips in the oven.

The kale is cut up; we spread olive oil on it and salt or season it with spices lightly.  We bake them in a 350 degree oven until they get brown around the edges. 

We cut the tortillas with a pizza cutter, spread water on them with a pastry brush, and then season them.  Also baked in an oven at 350 degrees until crisp.

The following are two of the dip recipes that we use with the chips.  I personally think these would be great for lunches and after school.  The bean dip has a kick but you can tone it down.  Both the humus and the bean dip can be made it a blender.  It is fast, very inexpensive and will last in your fridge for a week. 

Black Bean Dip/Spread

• 1-15 ounce can black beans rinsed and drained
• ½ cup fresh cilantro leaves
• 1/2  cup chopped red onion
• ½ cup chopped celery
• 2 Tablespoons fresh lime juice
• 1 Tablespoon orange juice
• 1 Tablespoon Olive Oil
• 1 teaspoon chili powder
• 4 garlic cloves
• 1/8 teaspoon cayenne pepper
• ¼ teaspoon salt

 Place chopped onion, cilantro and celery in blender or food processor with lime juice and olive oil.  Blend until somewhat smooth.  Add remaining ingredients and blend until smooth.   

Serve as a sandwich spread or dip for vegetables such as carrots or cauliflower.

Low Fat Hummus

Ingredients: 

•   1 15 oz can of chickpeas or garbanzo beans, drained (save liquid)
•   1-2 cloves garlic, crushed
•   1 tablespoon lemon juice
•   1 tablespoon tahini, or low fat peanut butter if you prefer (optional, but if you   do not use, increase yogurt by 1 TBSP) Note:  tahini=ground sesame seeds
•   1/2 cup plain yogurt
•    ½  teaspoon salt

 Preparation:
In a food processor or blender combine beans, tahini (if desired), yogurt, garlic, and lemon juice. Blend well. Add salt and cumin and blend to a smooth and creamy dip.

 If your hummus is too thick, add a little bit of the liquid from the chickpeas - about a teaspoon at a time. Other ways to thin out hummus is by using warm water or olive oil.

Love and Peace your FACS teacher,

Jane

It is o.k. to say "NO" oh and pay attention!

It is o.k. to say “No” and pay attention.

I have been married for 27 years.  My children are grown.  I remember a few times when I thought I might rip my hair out dealing with two boys 21 months apart and only 1 year apart in school age. 

I was a stay at home mom for 6 years and we were on a very tight budget.  I became a clearance and deal shopper.  I also learned the art of saying no.  I decided I would not start in the habit of getting the boys toys, candy, popcorn, treats or any other item they might fancy in their youth. 

While single I had seen children throw fits when their parent said no in the checkout line and when they didn’t stop crying they got the child what they wanted as the parents gave in to keep them quiet.  I knew I didn’t want to be that parent and I could not afford it either. 

There were many instances that I was tested.  There are two stories that stand out and one of them was very difficult.  One of them has nothing to do with my kids wanting something but everything to do with me shopping, being distracted and a child not listening.  This story still gives me guilt.

1.      I told my kids even when they were very young, “We are going to the store but do not ask me for anything because the answer will be no.”  Experts say if you set the expectation in advance things will go smoother.  (Most of the time) They were usually very good about that in fact my older son would say thing at the checkout counter like, “We can’t get any gum can we.”  I would smile and say, “That’s right.”  Sometimes it killed me and I wanted to give in but I didn’t.  One time he wanted something very bad and I have no idea what it was that he desired.  I do remember him screaming and throwing a fit.  He wouldn’t stop.  I, of course, threatened that we would leave the store and not get anything we had in the cart if he did not stop.  Guess what, he didn’t stop.  I pulled the kids out of the cart, left the full cart at the checkout and hauled them to the car and left.  I think that might have cured the whining forever.  It was irritating because I wasn’t shopping for the heck of it; I need the stuff in the cart.  Follow through is key no matter how difficult and time consuming the situation may be.

2.      One time Son #2 had at ear ache.  We went from the doctor’s office to Target to get his prescription.  While waiting for the prescription I was looking at towels and dreaming of a color coordinated bathroom that I couldn’t afford.  I said to the 3 and ½ year old, “Don’t push the cart and jump it for a ride you might tip.”  He didn’t listen.  He gave the cart a push and jumped on.  The cart flew while the 1 ½ year old was in it.  #2 son was on the floor with the cart over him like a cage, so of course I started scolding #1 son for not listening.  This is until I saw the blood and the cracked open face on #1 son.  We were back at the doctor’s office in less than 30 minutes from our previous visit getting stitches.  That was scary!  I learned that paying attention was serious mommy business.

Peace and Love,

Your FACS teacher, Jane

Wondering what to make for a Friday Meal During Lent?

Wondering what to make for a Friday during lent.?  (I know you don’t all give up meat on Friday but it doesn’t hurt.)  This is a fun easy recipe that everyone in the family can get in on. There is a lot of chopping to be done quickly and not a great deal of cooking time.  This is favorite among my FACS co-workers and a recipe we use in our healthy living course. 

Here is the recipe it is made with a grain called Quinoa.  (Pronounce Keen-wa) This grain has more protein than most grains.  Once cooked is has a slight crunch texture to it and is very enjoyable.  It is grand for those of you on gluten free diets too.

Cookware Needed: 2 quart sauce pan, bowl, cutting board and knives

Servings: 6-8  Preparation, Time: 30-40 minutes, Cook/ Bake Time: 10-15 minutes

Ingredients:

1 cup uncooked Quinoa (White or brown)

1 green pepper chopped

1-15 or 16 ounce can black beans drained and rinsed

1-15 or 16 ounce can corn drained and rinsed

2 pints cherry tomatoes cut in half

1 semi ripe avocado cut in bite size cubes

1 medium size red onion diced

¼ cup cilantro chopped

¼ cup lime juice

2 Tablespoons olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon garlic powder

Grain lab at school, Front is Quinoa salad

Directions:

1.            Place 2 cups water and 1 cup quinoa in 2 quart sauce pan and bring

to a boil.  Reduce to simmer, cover and cook until all water is

absorbed.  (10 to 15 minutes) Cool when after cooked.

2.            Place the following ingredients in a medium size salad or mixing bowl chopped green pepper, beans, corn, cut tomatoes, cubed avocado, diced onion, and chopped cilantro.  Poor lime, olive oil, salt, pepper and garlic over the ingredients and gently fold.

3.            Place the cooked and cooled quinoa on an oval platter evenly. 

4.            Layer the mixed salad ingredients on top of the quinoa and serve.

Happy World Home Economics Day

It is a special day for Family and Consumer Sciences Educators and Professionals.  It is world Home Economics Day.

Think about your past FACS or Home Ec class with a smile today.

Peace and Love from your FACS teacher, Jane

Really You should cook!

Parents of young children, I know it is hard, I know you are busy but you have to start cooking, if you are not doing so in your home.  Eating out on a regular basis is bad for your children in several ways. 

1.         The children’s menu wherever you may being dining is not nutritious.  If it is, good for you, you still need to cook!

2.        Children need to learn to eat what is in front of them.  Children that only know about picking form a menu sometimes lack in social graces and do not know how to be a guest in another’s home.

3.         Children learn from example.  If your child thinks food comes from a restaurant that is what they will do for their families.

I must say if you are eating, sitting down, as a family, that is great because family time is good no matter what the situation. (Although eating at home and preparing a meal together is better!)   My issue is with eating on the run, in a car, on the soccer field or at dance class on a break. 

Here is a simple Chicken Fajita recipe that will be a hit with the kids. You will like it too! You can prepare it a day ahead and it will take less than 30 minutes to get a meal on the table.   

Chicken Fajita

2 slightly frozen chicken breasts (If you leave chicken slightly frozen it is very easy to cut into strips)

1 green pepper, cut in julienne strips (Long narrow strips)

½ red pepper, cut in julienne strips

½ yellow pepper, cut in julienne strips

½ red onion, slices (Rings of the onion)

3 Tablespoons oil

2 t chili powder

1 t garlic powder

2 t cumin

½ t pepper

½ t salt

tortillas

3 Tablespoons lime juice

Sour cream and cheddar cheese for topping

On day one cut chicken breast, and all peppers into strips.  Slice onions into rings. 

Mix the spices: chili powder, garlic powder, cumin, pepper and salt, in a small bowl.  Put chicken strips in a small zip lock bag.  Sprinkle the spice mixture over the chicken, seal and shake so that spices are distributed evenly on the chicken strips.  Label, seal and marinate in refrigerator.

Place the cut peppers and onions in large zip lock bag, label and seal. 

On day two place the oil in a large frying pan on medium high heat, and fry the cut chicken strips until they are lightly browned. (They should not be pink in the center.)  Add the peppers and onions until they are cooked but turgid.  Stir continuously.  Once complete, deglaze the pan with the lime juice stirring and cooking for additional 1-2 minutes.

Top tortilla with 1 t of sour cream and 1 T of shredded cheddar cheese. Top with cooked chicken, pepper, onion mixture.  Wrap like present and enjoy.

Serves 4-6 generously

Peace and Love the FACS teacher, Jane

Hi,  I am here to set you straight on the ways of the world (According to me of course.  You must have a sense of humor to survive.).  I am a FACS teacher or some of you might know me as a Home Ec teacher.  Never the less whatever you want to call me, as a group of people, FACS teachers are wealth of knowledge that can get anyone through just about anything.

FACS teachers teach about Food, Food Preparation, Families, Children, Personal Finances, Interior Design, Clothing, Textiles, Conflict Resolution, Design, Housing, and much, much more.

I will start with food because it seems to be an issue in our society these days.  I see three kinds of families.  Those that are obsessed about health and might a little bit too far with food restrictions, those that only eat processed foods that are expanding their children's waistlines and need to get back to basics and lastly those that are doing all right using bad food in moderation and making good food for their families on a regular basis.

One thing that I will preach over and over is the importance of family time at the table.  Eating together proves that your children will do less drugs, have sex later than the average, drink less alcohol, do better in school and feel more secure about him or herself.  Tell me again why work is more important than eating together if you can have all of those benefits?

I will stop but you will hear from me again because I want to haunt you if you need help in improving your life situation and I want to congratulate you if things in your life are going well.

Peace and Love,

Your FACS/Home Ec teacher.

Jane