Wednesday, November 7, 2012


Found Poetry

Since our LSPI (Local School Improvement Plan) is all about writing, I decided to be a bit rebellious and teach my students about a few different forms of creative writing. After all, it wasn't until I discovered the poetry of ee cummings that any kind of writing really connected to me. Breaking grammar and sentence structure rules was enticing enough, but using capitalization and punctuation at my whim was fascinating (thank you Mrs. Evans). 

In a workshop I was teaching at SCAD Atlanta on Altered Books I decided to invite in a guest writer to help us artists prompt our writing. She hadn't invented this technique of Erasures, but it was the first I'd heard of it. It was actually Tom Phillips (an English born artist n. 1937) who altered the book The Human Document into his own work of art The Humument



My finished example is at the top and I will upload student samples soon. They did quite well and appreciated being told that all of the rules do not always apply. Someone has to break the rules in this day and age of standardized testing as the be all end all mode of assessing student knowledge and potential.

Tuesday, November 6, 2012

Pumpkin Tomato Soup & Avocado Grilled Cheese

Autumn = Soup & Sandwich Time
(Soup 102 calories per serving)
(Sandwich 500 calories per serving... 
could be less with alternate ingredients...
400 with no avocado
350 with no avocado and all fat-free cheese)
(you also only need half a sandwich...
so 250 with all the yummy goodness)

Comfort food at it's finest. As soon as the leaves begin to fall and the temperature dips below 60° (I grew up in Florida) I start craving soup. Then there's pumpkins everywhere and I can't stand it anymore. It's time for pumpkin tomato soup. I re-worked this soup this time around to be much lower calorie than years past, which is why I can afford such a decadent sandwich. I only ate half the sandwich thus making this a delicious and satisfying 350 calorie meal. Enjoy!

Pumpkin Tomato Soup
(makes 8 servings)

2 fresh medium tomatoes
1 medium yellow onion
1 small poblano pepper
1 tsp of salt
½ tsp of pepper
½ tsp of garlic powder
½ tsp of onion powder
½ tsp of chipotle powder
1 tbsp of olive oil
2¼ cups of canned fire roasted tomatoes (1½ cans)
3½ cups of pumpkin puree (2 cans)
¾ cups of fat free half & half
4-6 cups of water

Sauté the fresh tomatoes, onion and poblano pepper in the tablespoon of olive oil until all ingredients are soft. Salt, pepper, garlic powder, onion powder & chipotle powder should be added during the sauté process. In a blender combine (in two batches) the veggies and the remaining ingredients on the liquify setting. Return to soup bowl and add water until you have the desired consistency. Let simmer for 45 minutes to allow ingredients to marry (and finish cooking).

A bit of crumbled goat cheese on the top is a nice sour punch to the sweetish soup.

Grilled Cheese
(makes 1 serving)

2 slices of whole wheat bread
   (use a sandwich thin and cut 40 calories)
½ ounce of cheddar cheese (sliced)
1 ounce of chipotle gouda (sliced)
1 ounce of fat free mozzarella (shredded)
½ of a Haas avocado
1 tbsp of smart balance light
½ tsp of garlic paste

Smear the smart balance and garlic paste on the outside of the bread, stack up the cheese with the avocado slices in the middle. Griddle to perfection.

You could easily substitute all fat-free cheeses instead and cut the avocado to cut out about 150 calories.

Saturday, October 13, 2012

Egg White Scramble with Crab & Jalapeño

180 Calories per Serving!
¡(not including the bacon... but hey, at 180 calories, you can eat some bacon)!

So, this was super easy to make and incredibly 
filling for so few calories. 

3/4 cup of egg white or egg substitute
4 ounces of lump crab meat
1 ounce of gruyere cheese
2 ounces of reduced fat jalapeño cheddar
1/2 a small onion
1 jalapeño
1 tbsp of Smart Balance Light

Saute the onion and jalapeño in the Smart Balance until tender. Add the crab & combine. Add the egg white and cheese & fold until cooked. 

Wednesday, October 10, 2012

Scallop & Muffin Frittata

Seared Scallops and Muffin Frittata
with Champagne Gravy

This tasty low-cal meal was a result of leftover scallops and 
garlic mashed potatoes. To good to leave behind and not enough to 
make into another meal they ended up combined with a few extra 
ingredients and became the perfect dish. 

Serves 6 (350 calories per serving)

English Muffin & Potato Frittata
      3 light (100 calories each) English Muffins
      1/2 cup of garlic mashed potatoes (pre-made or homemade) OR
            1 cup of hash browns (cook before adding to frittata)
      1/2 cup of sautéed yellow onions
      2 cups of egg substitute
      1/2 cup of fat free cheddar cheese
Champagne Gravy
      4 ounces of champagne
      1/4 cup of AP flour
      1 tbsp of butter
      1 cup of chicken stock

Seared Scallops
      18 sea scallops
      2 tbsp butter
      cooking spray

Spray the bottom of a 9x13" pan with cooking spray and place the six halves of        
      the English Muffins on the bottom. Place the potatoes and onions on the   
      tops and then our the egg substitute over the top. Sprinkle the cheddar  
      cheese over the top and bake at 350 for 15 minutes.     

Sauté the scallops on medium heat until they are browned on each side         
      and slightly resisting bouncing back. Set aside and add champagne to 
      deglaze the pan, add the flour making a roux. Add the butter and chicken 
      stock slowly until you have the consistency you want.

Serve one sixth of the frittata with three scallops (about 5 ounces) and gravy 
      drizzled over both.