Today is the first class of 2014 for me and the strings program I teach for. I get to spend 4 hours a week with 4 different classes, and today I thought we'd play composer. Really we are working on strengthening our reading skills, but they don't know that ;).
I created these "big notes" to be printed out on card stock and cut in half. Here you can down load the zip file which includes the notes I made, and the word document so you can adjust to your needs! Enjoy!
After watching my mom make this over winter break, I decided to give it a try when I came home. I've been having good luck lately when it comes to my first tries turning out delicious, because delicious it was! Sorry, no pictures. We gobbled it up very quickly!
Mom's Potato Curry Recipe
6 peeled and cubed potatoes
1 cup of butter (2 sticks)
1 cup of flour
3 stalks of celery
Bag of baby carrots
3-4 Tb. Curry powder
Salt & Pepper
Any veggies or other ingredients you love
First peel and cut your potatoes and store them in water. Chop your carrots and celery. Then, using the butter, flour, and milk, make a roux. Using vegetable oil sticks and Lactaid is an easy way to make this recipe dairy-free! First, melt the butter in your large pot and whisk in flour. (I emphasize whisk because for me, that was the secret to making a successful roux.) When that has thickened, slowly add milk to make the sauce as thin as you'd like. Continually stirring, you can add more milk throughout the cooking process to keep the sauce at the thickness you want. Add in potatoes, celery, and carrots. (Keep stirring!) Now the sauce is probably tasting sweet, so add salt and pepper as desired. Add in your curry until you like the taste, and cook for 20-25 minutes, stirring more than occasionally.
With 2 weeks until school starts and only working part-time, I haven't had any excuses to make microwave meals. No, that's not really how I feel about it. I love having this time to cook dinner and have it ready when my husband comes home! Maybe all these home-cooked meals are making up in advance for all the late school nights where we have Lean Cuisine or stop by Chipotle on the way home. (Not bad alternatives, really.)
1 package grilled chicken strips (mine were from Costco)
1 can of enchilada sauce (your choice of red, green, white)
8 oz. shredded cheese - or 1 small bag
1 can of refried beans
1 can of diced tomatoes
8x8 or 2 qt baking pan
Heat oven to 350 degrees. Roll chicken, (not all of your) cheese, beans, and tomatoes into the torillas and line up on your baking pan. Pour can of enchilada sauce over the little "burritos" and cover with remaining shredded cheese. Bake for 20-25 mins and enjoy!
Mr. Reed and I topped off our evening with a long awaited trip to Yogurtland: