8/14/2013 6:00:00 AM COOK/Having a heart for kids leads to adventure
By ANGIE GRIFFING
Back to school means a time for new beginnings and fresh starts for kids. While many children have lined up ready for school, there is a new teacher also ready for a bold new beginning.
Laurie Herrington has embarked upon a new adventure this year. After homeschooling for many years, this stay-at-home mom decided to go back to college at the age of 40 and fulfill her dream of becoming a teacher.
After graduating this past May from Mississippi State University, Mrs. Herrington has begun her teaching career teaching third grade at Union Elementary School.
"I have always had a heart for children," she said. "Even as a little girl, I can remember lining up my baby dolls and teaching them. It's who I am. Whether it is women's ministry or Sunday school, I am a teacher at heart."
When asked about the challenges of going back to school later in life, Laurie said, "God really opened the doors. I have no debt. I was able to get scholarships. I was Phi Beta Kappa and graduated with high honors.
"God totally paved the way. It was scary, but my family was so supportive," she said.
Originally from Canada, Laurie moved to Philadelphia 17 years ago, with her husband, Kip, who is a high school biology teacher at Northeast High School in Meridian. She became a naturalized United States citizen in 2006. After 20 years of marriage, she said her husband is her best friend and biggest supporter.
Laurie is the mother of three children ages 19, 17, and 14. While starting a new career is certainly life changing, Laurie is also experiencing some other big changes this year.
Her oldest child, Shelby, will leave home for the first time this fall to attend the University of Southern Mississippi. Her middle child, Olivia, is a senior in high school and her youngest, Samuel, is beginning ninth grade.
In her spare time, Mrs. Herrington enjoys quilting, spending time with her family, vacationing in Canada and being active in outreach activities at their church, First Presbyterian of Philadelphia.
"This is a year of change for my family and me, but God has prepared our hearts, as a family, every step of the way, and we continue to trust His great plan for our lives and walk worthy of the calling for which we have been called," said Mrs. Herrington.
Laurie loves to cook for her family. Her husband, Kip, is gluten intolerant. She has shared some of their favorite gluten-free recipes.
1/2 cup almonds, whole or
1/2 cup pecans
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup unsweetened almond
milk or coconut milk, plus
more to taste
1 egg (optional)
Pulse all ingredients in a food processor or blender until desired consistency is reached. Depending on your preference, the hot cereal can be smooth and creamy or chunky.
Warm the cereal in the microwave or on the stove until hot. Add fresh berries and more almond or coconut milk to taste.
WITH BISON RAGU
3-4 roasted red peppers
1/4-1/2 cup crest basil, roughly chopped
1/4 cup cup olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 pound ground bison
2 spaghetti squash
Cut tomatoes in half or fourths and put them in a food processor or blender with roasted red peppers and basil, until the sauce reaches the texture you desire (either chunky or totally smooth).
In a deep saucepan over medium-high heat, warm the olive oil. Add onion and sauté 1-2 minutes, then add garlic and ground bison. Season bison with salt and pepper and cook 4-5 minutes until buffalo is lightly browned but still slightly pink, then add the tomato and red pepper puree. Turn heat to high and simmer rapidly for 10 minutes.
While the sauce is simmering, cut the spaghetti squash in half and scoop out the seeds and stringy pulp. Microwave each half 6-8 minutes, until soft. Scrape out noodle-like insides with a fork, drizzle with olive oil or butter, and serve with the bison ragu on top.
2 sausages, sliced
2 small or 1 large zucchini,
sliced or finely chopped
1 red pepper, sliced or finely
2 cups sauerkraut
Saute sausage in a pan over medium heat until browned and heated through.
Add more oil to the pan if needed and saute zucchini and red pepper for about five minutes.
Add sauerkraut and saute until heated.
1 chicken breast, preferably skin on
1 tablespoon mayonnaise
2 slices of cooked bacon
1 handful of arugula or
1 tomato, thinly sliced
1 avocado, thinly sliced
Butterfly the chicken breast by cutting lengthwise through the middle of the breast without cutting all the way through, so it can be opened up. Lightly salt and pepper the chicken breast.
Heat a little oil in a pan and sear the chicken breast, skin side down and opened up. Cook 4-6 minutes on the first side until nicely browned, then flip the chicken and cook the other side with a lid on the pan for an additional 6-10 minutes, depending on the thickness of the chicken breast. When chicken is cooked, spread a thin layer of mayonnaise on the inside. Layer bacon, lettuce, tomato and avocado and fold the chicken breast shut. Eat warm or cold.
1/2 pound skirt steak, or other cut of steak
1 cup cherry tomatoes
1/4 cup almonds, whole or sliced
2 garlic cloves
1 roasted red pepper
1/4 cup olive oil
1 tablespoon sherry vinegar
1/4 teaspoon red pepper flakes
Heat a skillet over medium-high heat. Lightly salt and pepper the steak. Place it on one side of the pan and the tomatoes, almonds, and garlic cloves on the other side.
Stir the tomatoes, almonds and garlic a few times, so they brown evenly. After 3 minutes, flip the steak.
Cook 2 minutes more and scoop the tomatoes, garlic and almonds into a food processor or blender. Keep the steak in the pan and continue to cook until done (thinly sliced steak will only need a few minutes more).
Add the roasted red pepper, olive oil, sherry vinegar and red pepper flakes to the food processor or blender and pulse until smooth. Serve the Romesco sauce drizzled over the steak.