Balboa Park field trip

I work at an afterschool program and during the summer we offer childcare, as well. We have planned field trips throughout the summer. This week we went to Balboa Park in San Diego. Actually it was specifically to visit the San Diego Natural History Museum.

Just a few photos from our trip. The weather was pretty warm and humid, but still enjoyable. A big change from last week, where it was cool and overcast. I think I would have had a nicer time if I was on my own. I had to constantly keep a head count and mind the children, but all in all they were well-behaved.

Beautiful gardens throughout the park.

If you visit San Diego this summer, don't forget to see the Dinosaurs!

Thanks for stopping by and having a little, rare look what I do for a living. ;-)

Eggplant and Four-Cheese Cannelloni

It's been another busy week, and cooking for my family, of course, but not remembering to take photos! Need to remember to have my camera handy. Anyway, when I was on my crepe-making spree a few weeks ago, I made this delicious eggplant and four-cheese cannelloni recipe.

 I was online looking up crepe recipes and found a video of Sara Moulton making crepes and then filling them with cheeses, I just had to try it.

Sara's Eggplant and Four-Cheese Cannelloni

12 crepes

1 med. eggplant, peeled, and cut crosswise, about 1/3" thick

3 tablespoons extra-virgin olive oil

3/4 cup freshly grated parmigiano reggiano cheese

1/2 cup coarsely grated mozzarella cheese

1/2 cup coarsely Italina fontina cheese

1/2 cup whole milk riccotta cheese

2 cups homemade tomato sauce or your favorite store bought tomato sauce (I used my marinara sauce)

1/4 cup shredded fresh basil, for garnish

Preheat the oven to 375F.

Brush both sides of the eggplant slices with oil and sprinkle with salt and pepper. Arrange in one layer on a large sheet pan lined with parchment (I used my Silpats). Bake until tender, about 40 minutes. Remove from the oven and let cool. Combine the cheeses and season lightly with salt and pepper.

Top each crepe with 2 to 3 eggplant slices. Spread 1/6 of the cheese mixture just inside the edge of the crepe. Roll up to enclose the cheese and eggplant and arrange it seam-side down in a gratin or shallow casserole dish.

Pour the tomato sauce over all the crepes. Top with additional grated Parmesan, if desired.

Bake until the sauce is bubbly and the cheese is melted, about 30 minutes.

Serves 6.

Recipe from King Arthur Flour

Oh, and it freezes beautifully!

Food on Fridays

Tortilla Press

How funny I just got a King Arthur Flour email today after my post about making corn tortillas. They have a tortilla press like mine, but way more expensive and I'm sure of better quality. Also a recipe on making soft flour tortillas using the press. I thought flour tortillas had to be rolled out by hand using a rolling pin, not made with a press like corn tortillas. I might have to give their recipe a try.

from King Arthur Flour website

Corn Tortillas

Okay, so I'm at work on Tuesday thinking about what am I going to eat for dinner. I already had some chili thawing in the fridge, but I was also thinking about having salad and corn tortillas with it. I have salad, I always make a bowl of green salad every few days for my husband and I. I was too lazy to stop at the store to pickup a package of corn tortillas, plus I'm always going to the grocery store to pickup something that I ran out of or forgot on the last shopping trip. I knew I had masa in my pantry from when I made tortillas with the students on Cinco de Mayo, so I figured I can easily and quickly make tortillas when I got home.

This recipe is from the back of the package. Oh, before I forget you'll need a tortilla press. They are pretty inexpensive from Latino markets, which we have plenty of around here.

Corn Tortillas
makes 8
1 cup masa
1/8 teaspoon salt
2/3 cup water

Combine masa, salt and about half the water for about 2 minutes to form soft dough. If dough feels dry, add more water (one tablespoon at a time).

Divide dough into equal balls. Cover with damp cloth to keep dough moist. Line a tortillas press with thick plastic wrap (like a plastic storage bag cut apart, but I used Glad Wrap and it worked out fine). Place each ball between plastic and press until tortilla measure 5 to 6 inches in diameter. Carefully peel off plastic wrap.

On preheated ungreased griddle or skillet on medium-high heat cook tortillas one at a time for a 50 seconds. Turn, then cook the second side for another 50 seconds. Cover tortillas with cloth napkin to keep soft and warm. (I pressed, then cooked one at a time, sort of moved them around on my griddle as I went along, as you can see in photo)

Next time I'll make them bigger, they came out a little small.

It may sound difficult, but very easy and kind of fun. You can store these in the fridge for up to a week, and then reheat on the griddle or microwave. Hope you try these, can also be used for tacos and fried for tostadas!

Linked to Food on Fridays

Happy July!

It's been a busy 2 weeks! Last week not only did my computer crash, but I was out of town cat-sitting in Sacramento for my Mom while she was off to see my nephew graduate from Air Force bootcamp in San Antonio, TX. It was a fun week because my cousin and aunt were with me and we had a blast. But we came home to reality, my hubby fixed my computer, although I had to start all over again. That's okay, I didn't have anything major on my computer that I didn't back up.

Anyway, I have lots to write about and I have taken quite a few photos. So I'll be back tomorrow with my Food on Fridays and some of my antiqueing adventures and crafty inspirations. Yes, my cousin and I headed up to the Antique Trove in Roseville. I bought more goodies that just said "buy me"! It's birthday season in my family, so I'm back on my handmade card kick. Hope to get some made soon, because there are alot of birthdays coming up!

See you soon and thanks for stopping by!