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Harira

harira_beauty-88Harira is a traditional soup from Morocco. Students made this delicious dish fit for “whole grain heroes” by using whole grain spaghetti instead of the angel hair pasta. You’ll find the recipe for Harira on page 17 of the Winter issue of ChopChop – if your child hasn’t brought their copy home yet, you can find the recipe here. It’s um, um good!

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What’s better when the weather turns cold than a cup of delicious, warm soup? This month’s cooking cart recipe is Leek Potato Soup. Students are familier with many of the ingredients; potatoes, carrots, celery… but leeks are new to most. We blended the soup before serving, and topped it with a dolop of Greek yogurt. Um, um, good!

Potato Leek Soup

1qt. vegetable broth
1 cup low-fat milk
1 cup water
2 large leeks (white parts diced)
2 pounds yukon gold potatoes, peeled and diced
1 pound carrots, diced
5 ribs of celery, diced
½ tsp salt
½ tsp black or white pepper
3 tablespoons extra virgin olive oil
Greek yogurt for garnish

Use a stockpot or large saucepan over medium high heat . Add olive oil, combine leeks, carrots, celery and salt. Sauté until leeks are clear and carrots are soft (10-15 minutes) being careful not to brown the leeks, reduce the heat if necessary. Add potatoes, water, vegetable broth and pepper. Bring to a boil then simmer for 20 minutes. Let soup cool for 10 minutes and then slowly stir in milk. Soup can be served as is or blended smooth. Optional; garnish with Greek yogurt and fresh chives. Serves 6

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Look at these competent chefs in Ms. Platzer’s and Mrs. Holmeide’s classes prep ingredients for the salad. Wouldn’t you like to put them to work in your kitchen?

The first cooking cart of this school year featured the Carrot Salad recipe from the Summer issue of ChopChop magazine. Kids shredded carrots with peelers, tore mint and juiced limes to create this excellent salad.  We substituted sunflower seeds for the peanuts called for in the recipe, and added apples. It was an overwhelming hit – students devoured every bit!

Think kids won’t eat tofu? Cook it up with a bit of curry powder, soy sauce and garlic, then add lots of veggies and you’ll change your mind! Our last cooking cart activity of this school year featured  Tofu Scramble  from the Spring issue of ChopChop. Students devoured it… and then asked for more.

The recipe works well with any veggies you have on hand. Students used broccoli, zucchini, carrots, red bell pepper and spinach – a colorful (and tasty) combination.  Try it at your house!

Source: ChopChop Magazine

Think “Ranch” is the only dressing kids will eat? Think again!  April’s cooking cart featured two delicious, homemade dressings we served with fresh spring greens that the students loved. We made the Herb Garden Vinaigrette with cilantro, thyme and chives straight from the garden. The Strawberry Salad Dressing is so amazing you may be inspired to fill a pot with mint so you can have it on hand to make this yummy dressing whenever the urge hits. Enjoy!Image

Herb Garden Vinaigrette

¼ cup fresh herbs (finely chopped)

⅓ cup olive oil

4 tsp. apple cider vinegar

½ tsp. Dijon mustard

1 tsp. minced garlic

Combine ingredients in a bowl and whisk or combine in a blender and blend for 5 seconds. Serves 6

 

Strawberry Salad Dressing

1 orange, juiced

1 lime, juiced

1 tsp. honey

6 strawberries

12 leaves of fresh mint

1 tsp. balsamic vinegar

¼ cup olive oil

 Combine the ingredients in a blender or food processor and puree until the strawberries are smooth (about 15 seconds) Serves 6

You may already be eating whole grains. When you munch popcorn in the theater, give Toasty-O’s to your toddler, enjoy a bowl of hot oatmeal, or eat whole grain toast, you’re probably focusing more on the delicious taste than on the fact that these foods are whole grains.

This month, students sampled a variety of whole grain products; 100% Whole Grain bread, whole grain crackers, popcorn and Toasted O’s. Kids identified whole grain foods they would like to eat in place of refined versions. You can help them make the switch to more flavorful, healthful whole grains by making sure that your kitchen is stocked with delicious whole grain foods.

What are some of your family’s favorite whole grain foods and recipes? Please share!