Children's Chapter Book Review: The Beast in Ms. Rooney's Room

The Beast in Ms. Rooney's Room (The Kids of the Polk Street School #1)
Written and illustrated by: Patricia Reilly Giff
Published by: Yearling, 2008 (first published 1984)
80 pages

from goodreads.com:
It's September again.What does it mean for Richard "Beast" Best to be left back? It means being teased by his old friends while he's stuck facing the same old teacher in the same old classroom. He even has to take a special reading class with "babies" like Emily Arrow and Matthew Jackson. And just like last year, he can't help getting into trouble.But with the help of Mrs....moreIt's September again.What does it mean for Richard "Beast" Best to be left back? It means being teased by his old friends while he's stuck facing the same old teacher in the same old classroom. He even has to take a special reading class with "babies" like Emily Arrow and Matthew Jackson. And just like last year, he can't help getting into trouble.But with the help of Mrs. Paris, the reading teacher, Beast starts to enjoy reading and just might find a way to help the second grade win the school banner for best class.

* Although my almost six year-old daughter is on at least a third grade reading level she doesn't like reading chapter books that she can't read in one sitting.  To introduce her to some new books and series I've been reading chapter books with her.  Often we'll bring a chapter book outside while we sit on our front steps and wait for the bus in the morning.  I grew up reading The Kids of the Polk Street School series.  For me, it was a brand new series that was written.  For my daughter, the series is over 25 years old now!  In this first book in the series, Richard Best, a.k.a. "Beast" is left back in second grade.  He also has to attend a special reading class.  He wants to help his class win the school banner for being the best class of the week.  Of course lots of little things go wrong, but plenty of good things happen too like Richard making new friends and finally beginningto learn to read and spell.  I loved these books when I was about 8 or so.  Reading it again this time through with my daughter I wasn't that big of a fan.  However, she told me that she liked it.  We own book number two in the series from my school collection, so maybe she'll be motivated to continue the series.....on her own!

Family Rating:  1 thumb up.  

Crockpot: Asian-Style Country Ribs with Black Bean Garlic Sauce

I'm always on the lookout for quick, easy, and tasty slow cooker recipes.  I saw this one and immediately bookmarked it so I could make it one day.  Well, that one day finally came.  I haven't cooked a lot with black bean garlic sauce.  The jar in the fridge with the markered date of last February can attest to that! (Yes, after we open almost anything refrigerated we write the date that we opened it on it with marker.  I'm a little anal about not eating things past a certain amount of days after opening...unlike my husband!). So, I bought a new jar of black bean garlic sauce and made these.  I didn't cut up the ribs as the recipe calls for, since I forgot to defrost them.  Instead I just put them in the slow cooker frozen. The ribs ended up having a nice flavor and it was very kid-friendly since the sauce had no spice/heat to it.  Now I still have at least half a jar of black bean garlic sauce sitting in the fridge.  Any recipe recommendations before it ends up getting chucked?!

Crockpot:  Asian-Style Country Ribs with Black Bean Garlic Sauce
from One Perfect Bite

Yield:  6-8 servings

Ingredients:
3 to 4 pounds boneless country-style pork ribs, cross cut in 1-1/2-inch pieces
3 tablespoons prepared black bean garlic sauce from a jar (i.e. Lee Kum Kee)
1/4 cup low-sodium soy salt
1/4 cup mirin or chicken stock
1 tablespoon honey
1 tablespoon freshly grated ginger root
1 tablespoon coarsely chopped fresh garlic
1/2 teaspoon coarsely cracked black pepper
1 tablespoon cornstarch
2 teaspoons dark sesame oil
1/4 cup + 2 tablespoons chopped scallions (white and tender green)

Directions:
1) Spray interior of slow cooker with nonstick cooking spray. Place pork cubes in slow cooker. Combine black bean garlic sauce, soy sauce, mirin, honey, ginger, garlic, pepper and cornstarch in a small bowl; stir to dissolve cornstarch. Pour over ribs.

2) Cook, covered, on LOW setting for 5 to 6 hours until ribs are tender but still hold their shape. Transfer ribs to a rimmed serving platter; tent with foil to keep warm. Strain liquid into a small pan. Bring liquid to a boil over medium-high heat; cook until mixture begins to thicken and is reduced by half. Stir in sesame oil. Add sauce and 1/4 cup scallions to pork cubes. Mix well. Garnish with reserved 2 tablespoons scallions.
 
Family Rating: 1 1/2 thumbs up.

Children's Book Review: One Pup's Up

One Pup's Up
Written by:  Marsha Wilson Chall
Illustrations by: Henry Cole
Published by: Margaret K. McElderry Books, 2011

from goodreads.com:
When one pup's up, the other nine are sure to follow. Young readers will love counting along as ten pups gradually wake up to nuzzle, wiggle, dine, and play. Count back down as the puppies fall asleep again, all in a fuzzy doggy jumble. This fun and simple counting book combines Marsha Wilson Chall's energetic text with beloved illustrator Henry Cole's adorable art to make a perfect read-aloud treat.

* My son is beginning to read sight words and is able to sound out three letter words.  This was his story pick for our bedtime reading and we thought that he might be able to read some of it.  He could read the basic sight words and eventually differentiate between "pups" and "puppies."  I thought it was good practice for him to see words that we've been practicing in real text.  However, the super slow reading really threw this story off. 

This is a cute counting story, told in rhyme,  involving lots of pups.  As one pup wakes up, others also gradually wake up and partake in playing and eating, until they fall asleep again.  The book had my son laughing, "dogs hiccuping?! Dog's don't hiccup!"  He also enjoyed counting the pups on each page (which also distracted him from the reading part).  This book is great for dog loving children to practice their counting skills. 

Family Rating: 1 thumb up.

Meatless Mondays: Roasted Beet Pizza

I love beets.  Especially roasted and eaten with goat cheese.  I had not yet tried beets on pizza so when I found this recipe I had to give it a try.  The original recipe called for a golden beet, which my grocery store didn't have.  So, I had to use a regular red beet.  Of course the recipe also called for a drizzle of honey at the end, which was when I realized that I had no honey in the house!  :(  I think the recipe would have tasted much better with that honey.  My husband and I ate it but both thought it was missing something (maybe the honey?!!).  I'm thinking the honey would have helped.  I didn't enjoy it enough to try making it again though.  Especially when there are so many more pizza recipes to try!  If you are a beet lover though I recommend giving it a try...just make sure you have some honey!

 
Roasted Beet Pizza (Pizza alla Barbabietola Arrostito)
Recipe adapted from Cooking Light, September 2008

Ingredients:
1 (4-ounce) beet
2 teaspoons olive oil
1store bought pizza dough
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup vertically sliced shallots
1/4 teaspoon kosher salt

Preparation:
1. Preheat oven to 450°.

2. Leave root and 1 inch of stem on beet; scrub with a brush. Wrap beet in foil. Bake at 450° for 40 minutes or until tender. Remove from oven; cool. Trim off beet root; rub off skin. Cut beet in half crosswise; thinly slice halves.

3.  In a small pan heat 1 teaspoon of olive oil.  Add shallots and saute for 4-5 minutes until tender.

4. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack.

5. Gently brush the other teaspoon of oil over pizza dough. Arrange cheese, beet slices, and shallots evenly over dough, leaving a 1/2-inch border. Slide dough onto preheated pizza stone, using a spatula as a guide.
6. Bake at 450° for 8 minutes or until crust is golden. Remove from pizza stone. Sprinkle with salt. Cut into 8 wedges.

Family Rating: 1 thumb up.

Recipe Repeat: Chicken Sausage and Provolone Penne Bake

Prior to starting this blog, after I made a recipe, I'd highlight it in the cookbook (or tear out) but not really give much detail as to whether it was any good or not (which = not very helpful). As I clean out my recipe binder and folders I'm trying recipes that I've already made (though they were probably made years ago!) to see if they really are worth of repeating or saving.  I've made this recipe before and I know when I first made it, I thought it was pretty good.  Making it recently for the second time, I wasn't really wowed. Don't get me wrong.  It's not a bad dish.  I used apple chicken sausage which gave the dish a sweet taste.  It's a change from regular pasta and sauce.  Maybe I just knew what to expect since I'd make it before.  The kids ate it up, minus the tomatoes, because they love pasta and sausage.  And while there is some prep time and 15 minutes of simmering, there is also 25 minutes of cook time which allows time to take care of other things while dinner is finishing cooking.

Chicken Sausage and Provolone Penne Bake
Cooking Light, January 2005

Yield:  8 servings (1 1/2 cups)

Ingredients:
1 pound uncooked penne (tube-shaped pasta)
1 tablespoon olive oil
1 1/2 cups chopped onion
3/4 cup chopped red bell pepper
1 (12-ounce) package sweet basil and pine nut chicken sausage (such as Gerhard's), halved lengthwise and cut crosswise into 1/2-inch-thick slices
 2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper
3 (14.5-ounce) cans diced tomatoes, undrained
Cooking spray
1 cup (4 ounces) shredded sharp provolone cheese
1 cup (4 ounces) grated fresh Parmesan cheese

Preparation:
Cook pasta according to package directions, omitting salt and fat.

Preheat oven to 350°.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, sausage, and garlic; sauté 5 minutes or until sausage is browned. Add tomato paste and next 5 ingredients (through diced tomatoes); cover, reduce heat, and simmer 15 minutes.

Combine pasta and tomato mixture; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheeses. Bake at 350° for 25 minutes or until bubbly.

Family Rating: 1 thumb up.

Children's Book Review: When Dinosaurs Came with Everything

When Dinosaurs Came with Everything
Written by:  Elise Broach
Illustrated by:  David Small
Published by: Atheneum Books for Young Readers, 2007

from goodreads.com:
Get a WHAT!?
Free WHAT!?
DINOSAURS?

Just when a little boy thinks he's going to die of boredom from running errands with his mom, the most remarkable, the most stupendous thing happens. He discovers that on this day, and this day only, stores everywhere are giving away a very special treat with any purchase. No, not the usual lollipop or sticker. Something bigger. Much, MUCH bigger. It's a dream come true, except...what exactly do you do with these Jurassic treats? And how do you convince Mom to let you keep them?

* Have I mentioned that one of my son's new interests are dinosaurs?  He still loves his cars, trucks, and trains, but he's recently gotten very interested in dinosaurs.  While we take out lots of non-fiction dinosaur books from the library, I also like to mix in some fiction dinosaur reading. (There's only so much about stegosaurus that I want to know about!).  I found this book while perusing the shelves and thought we'd give it a try.  When a boy is stuck running errands with his mom all day he gets an unexpected treat when he discovers that dinosaurs come with everything that day.  Everything including a dozen doughnuts, a hair cut, the doctor's office, etc.  When the boy goes home with several dinosaurs and thinks that he'll have difficulty convincing his mom to keep them, he's in for a surprise himself.  This was a cute story that my son enjoyed a lot.  He requested this book be read to him on several different occasions. 

Family Rating:  1 1/2 thumbs up.

Tuscan Lemon Muffins

I don't think I've yet to make a muffin that my family hasn't enjoyed.  As the saying goes, muffins are just an excuse to eat cake for breakfast!  This recipe caught my eye because my kids are big lemon eaters.  While I'm not a big fan of lemon I thought that they'd enjoy these....and of course they did! The lemon flavor isn't too overwhelming that I actually enjoyed them too.  They were very moist possibly due to the ricotta and olive oil, which were new muffin making ingredients for me).   I do not have turbinado sugar, though I should really get some since this isn't the first recipe that I've made that used it!.

Tuscan Lemon Muffins
Cooking Light, May 2011

Ingredients:
7 9/10 ounces all-purpose flour (1 3/4 cups)
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup part-skim ricotta cheese
1/2 cup water
1/4 cup olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 large egg, lightly beaten
Cooking spray
2 tablespoons turbinado sugar

Preparation:
1. Preheat oven to 375°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.

3. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Family Rating: 2 thumbs up!