One of the best perks of being a student is the discounts you get when you flash your student ID. Perhaps the retailers sympathize with the amount of new things a student has to purchase at the start of the back-to-school season. Or maybe they are simply cashing in on our buying spree. Check out the awesome discounts students get to enjoy on electronics, clothing, and more.
It's always fun to read books that are going to be made into movies, but I think we're all guilty of watching a movie instead of reading a book at some time . . . and that time was probably when you were in school. Since it's back-to-school time right now, let's reflect on the required reading books from your high school days that were adapted into film, whether you used them to ace a pop quiz or to get a broader vision of a beloved novel.
Our tasty and easy Dinnertime Crunch series continues with celebrity chefs and restaurateurs sharing their favorite 30-minute weeknight dinners that help Mom and Dad spend more time with the kids each night. Today's recipe comes from Melissa d'Arabian, host of the Food Network's Ten Dollar Dinners and author of Ten Dollar Dinners: 140 Recipes and Tips to Elevate Simple, Fresh Meals Any Night of the Week.
With four daughters running around her home, Melissa d'Arabian knows about the chaos that can occur at dinnertime. The Food Network host and author of Ten Dollar Dinners also knows that busy moms can't always remember what's hiding in the corners of the refrigerator. That's how she came up with "Crisper Drawer Pasta," a quick and productive weeknight meal — the whole recipe can be made in 30 minutes — that helps use up everything in the crisper drawer.
"The most expensive food is the one you have to throw away because you forgot to use it," Melissa says. "Once a week, be sure to take a quick peek into your crisper drawer to take stock of veggies and herbs. My two favorite ways to use the odds and ends from the crisper drawer is to make either an anything-goes pasta or a kitchen-sink–style soup (also in the book!). This is a plug-and-play recipe, meaning you can use any of the vegetables you have in the house simply by following the parameters given."
From Ten Dollar Dinners. Copyright © 2012 by Melissa d'Arabian. Published by Clarkson Potter, a division of Random House, Inc.
Crisper Drawer Pasta
2 tablespoons olive oil
1 small red or yellow onion, finely chopped
½ teaspoon dried herbs, such as basil, marjoram, oregano, thyme, plus a squeeze of lemon juice, or herbes de Provence
2 garlic cloves, finely minced or pressed through a garlic press
1 to 2 cups soft vegetables or leafy greens (sliced bell peppers, corn, chopped and salted eggplant, escarole sliced crosswise, sliced fennel, sliced mushrooms, peas, chopped spinach, chopped Swiss chard)
14.5-ounce box pasta
1 to 2 cups cut-up hard vegetables (chopped beets, carrots, celery, zucchini, green beans; broccoli or cauliflower florets)
2 tablespoons sour cream
½ cup grated Parmesan cheese, plus extra for serving
1 tablespoon finely chopped aromatics or fresh herbs (basil, chives, crushed red pepper flakes, dill, fennel fronds, flat-leaf parsley, lemon zest, scallions, tarragon)
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 3 minutes. Stir in the dried herbs and the garlic and cook until fragrant, 30 seconds to 1 minute, and then stir in the soft vegetables or leafy greens and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender and the greens are wilted, 30 seconds to 4 minutes, stirring often. Turn off the heat and set aside.
Bring a large pot of water to a boil. Add the pasta and 1 tablespoon salt and cook for 3 minutes. Add the hard vegetables and continue to cook according to the package instructions until the pasta is al dente. Reserve ½ cup of the pasta water, then drain the pasta and vegetables and return them to the pot. Stir the sour cream and the remaining ½ teaspoon salt into the pasta, then add ½ cup of the Parmesan, the aromatics, and ¼ cup of the pasta water. Stir to combine, add the cooked soft vegetables or leafy greens, and add more pasta water if needed. Serve with more Parmesan on the side.
Preparation time: 10 minutes
Cooking time: 20 minutes
You don't need textbooks and freshly sharpened pencils to celebrate September's back-to-school attitude. Whether you love antique fonts, modern art, or metallic decor, we've found the best typography-inspired accents to suit your style. From customized vintage coasters to eclectic wall art, here are 10 unique pieces to add wordy charm to your space.
We're proud to present this article from our partner site Yahoo Shine:
In the first week of August over 100 schools around the country are already back in session.
Instead of the standard 180 day cycle, several charter schools and even a handful of public schools have added about 20 days to the academic calendar, The New York Times reports.
Advocates of the shorter Summer break say those extra few weeks give students a head-start, particularly for those in low-income areas where class size is at a maximum and extra-curricular support is at a minimum.
"The kids' education is more important than all of these breaks that we have," Debra Phillips, an Arizona-based mom with two kids starting school this week, tells the Times. Keep reading for the rest of this story.
Still searching for the perfect lunch bag for your lil one? Here's a collection that fits every style. From preppy to techie, we've found the lunch bag for your student that's seriously cooler than any paper bag. Made with kids in mind, these insulated packs are ready for heading back to school and keeping your child's lunch fresh and cool for lunchtime. Click through for a collection of our favorites.
Our tasty and easy Dinnertime Crunch series continues with celebrity chefs and restaurateurs sharing their favorite 30-minute weeknight dinners that help Mom and Dad spend more time with the kids each night. Today's recipes come from Amanda Haas, founder of One Family One Meal and the author of the new Cooking Light Real Family Food: Simple & Easy Recipes Your Whole Family Will Love.
It's hard not to love Amanda Haas's philosophy on family cooking. As the founder of One Family One Meal, Amanda believes there's no reason parents need to spend their evenings making separate dinners for the adults and kids in their lives. With proper meal planning, completed grocery lists, and a game plan in place, Mom and Dad can make one meal for the entire family — and eat it together. She's put her dinner philosophy to work in Cooking Light Real Family Food: Simple & Easy Recipes Your Whole Family Will Love ($13). The cookbook, which hits stores next week, offers up 150 kid- and grown-up-friendly recipes that can not only be made on busy weeknights, but that the kids can help create too! Here are three that fit our under-30-minute weeknight requirements.
Still have a bit of last minute back-to-school shopping to do? We've found the perfect backpacks for every style of student and rounded them up into one easy-to-navigate shopping guide. With styles to fit any personality, these backpacks are also totally functional and ready to carry those books back to the classroom.
Our tasty and easy Dinnertime Crunch series continues with celebrity chefs and restaurateurs sharing their favorite 30-minute weeknight dinners that help Mom and Dad spend more time with the kids each night. Today's recipe comes from Kelsey Banfield, The Naptime Chef.
A harried schoolnight dinner routine can easily be likened to life with a newborn — everybody's hungry and fussy and there's no food on the table. That's why I've always loved the premise around The Naptime Chef. What started out as Kelsey Banfield's blog about meals she could prepare during baby Daphne's naptime and just pop into the oven at dinnertime has morphed into Kelsey's first cookbook. Complete with stopwatch precision to help moms figure out how much they can prepare depending on their own tot's nap length, it can easily be incorporated into any busy parent's life. Simply do the prep work in the morning while everyone's getting dressed or during homework time, and a meal can be ready when you are. Kelsey's sharing her spicy citrus grilled shrimp with us, which she says "can easily be prepared at any time during the day and grilled up in no time for dinner."
From The Naptime Chef by Kelsey Banfield
Spicy Citrus Grilled Shrimp
20 large shrimp, shelled and deveined with tails left on
3/4 cup olive oil
1/4 cup freshly squeezed lemon juice
6 garlic cloves, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
- Prepare 4 skewers: If using wooden skewers, be sure to soak them in water for 5 minutes before adding the shrimp so that they do not burn on the grill. Place 5 shrimp on each skewer so that they are just touching, but not too close together.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, cayenne pepper, and salt. Pour the mixture into a large plastic freezer bag (1 gallon size) and add the shrimp skewers. Swish the mixture around the shrimp in the bag so that they are totally covered. Seal and place the bag inside a second bag or on a dish in the refrigerator and marinate the shrimp for at least 4 hours.
- Heat the grill or a stovetop grill pan to medium heat and add the marinated shrimp skewers. Grill the skewers for about 3 minutes per side, or until the shrimp are pink and cooked through.
Makes 4 servings
Make-Ahead Tips: This recipe doubles or triples easily. If making a large batch, pour the marinade into a large baking dish and submerge the shrimp to marinate on the skewers. Then cover it with plastic and refrigerate them until right before grilling.
Whether or not you're heading back to school this Fall, September still carries the feeling of a fresh, new chapter. We're celebrating the season of new pens and notebooks with chic, unique decor inspired by literature. Passionate about the classics? Add some charming, literary flair to your space with these book-related home accents.