Wednesday, March 30, 2016
Need a little fuel at the end of the day? Sweet potato baked fries and mixed berry/spinach/coconut smoothies sure make a great after school snack! Check out our healthy cooking club whipping them up today after school. We are taking a brief break from our club but will be back after April break Wednesdays starting again on April 27th! Sign up and e-mail Mae with questions/suggestions/thoughts at email@example.com!
Tuesday, March 22, 2016
It's official: beets are a hit at RES....well, beet brownies are! Our students tasted these brownies made with local beets from Jericho Settlers Farm today and the overwhelming majority gave them a thumbs up! Tomorrow we'll test them out at CHMS and see how they stack up. Check out the recipe below and stay tuned for next month's harvest: carrots!
Yield: Makes 24 brownies
- 2 medium beets, roasted, peeled and rough chopped*
- 8 ounces (2 sticks) unsalted butter
- 8 ounces semi-sweet chocolate squares or chocolate chips (1 1/3 cup)
- 2 Cups granulated sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 1 cup all-purpose flour [can substitute gluten-free all-purpose flour]
- pinch of salt
- 1 cup semi-sweet chocolate chips
- Pre-heat oven to 350 degrees. Spray a 9 x 13-inch pan with cooking spray.
- Melt butter and 8 ounces of chocolate in a double-boiler [or a large stainless steel bowl set over a pan filled with 1-inch of simmering water] over low heat, stirring constantly. Set aside to cool slightly.
- Place roasted beets and sugar together in food processor and puree. Add eggs and vanilla; blend well. Add the beet puree to the melted chocolate and then stir in the flour, salt, and chocolate chips by hand.
- Pour batter into prepared pan and bake for 30-35 mins. or until a toothpick inserted in the center of the brownies comes out with dry crumbs, not wet batter. Remove from the oven and transfer to a cooling rack.
- Cut when cool. Store in airtight container.
- *To roast beets: Wash beets and trim off tops. Wrap each beet individually in aluminum foil. Place on a sheet pan and bake in a preheated 425 degree oven for 45-50 minutes until beets are tender when pierced with a fork. Allow to cool completely. Use a paring knife to peel the skin from the beets.
Yield: Makes 24 brownies
Monday, March 21, 2016
What a great day with CHMS 5th, 7th, and 8th graders in Miss Thompson's Health Class on Friday! We learned about the Harvest of the Month for March, compared different root vegetables, and made a tasty snack with ingredients from our very own garden! This fall, CHMS students harvested garlic and beets among other things from our garden and preserved them for future use. They roasted and froze the beets and lucky for us, there were some left over for our class on Friday! Using beets and garlic from the fall harvest, our students made bright red beet hummus and homemade crackers for a tasty, local snack at the end of a long week. We recommend taking a look at the recipes below and trying it out at home. This week, we will be featuring local beets in our taste tests at RES & CHMS, so keep an eye out for recipes to come for beet brownies.
Roasted Beet Hummus:
Roasted Beet Hummus:
- 1 small roasted beet
- 1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
- juice of half a large lemon
- healthy pinch salt and black pepper
- 2 large cloves garlic, minced
- 2 heaping Tbsp tahini
- 1/4 cup extra virgin olive oil
- Roast beets in oven.
- Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
- Will keep in the fridge for up to a week.
- 3 cups all-purpose flour, or a mix of all-purpose and whole grain flours
- 2 teaspoons sugar
- 2 teaspoons salt
- 4 tablespoons extra-virgin olive oil
- 1 cup water
- Optional topping: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt
- Heat the oven to 450°F: Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside.
- Mix together the dry ingredients: In a medium bowl, whisk together the flour, sugar, and salt.
- Add the oil and water: Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.
- Divide and shape the dough into a square: Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands.
- Roll out the dough: Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or thinner. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling.
- Sprinkle dough with topping (optional): Brush the surface of the dough very lightly with water. Combine the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons) evenly over the surface of the dough. See Additional Notes below for additional ideas for toppings and flavorings.
- Cut the dough into cracker-sized rectangles: Using a pizza cutter or a sharp knife, cut the dough into individual crackers roughly 1-inch by 2-inches. Alternatively, cut the crackers into squares, diamonds, or use cookie cutters.
- Transfer crackers to baking sheet and prick with fork: Transfer the crackers to the baking sheet using a metal dough scraper or spatula. It's fine to crowd the crackers very close to each other. Prick each cracker with the tines of a fork to prevent them from puffing during baking.
- Bake for 12-15 minutes: Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest. While the first batch of crackers is baking, roll out and cut the remaining dough.
Tuesday, March 15, 2016
What a day filled with tasty local food at RES. For lunch, we had chicken from Misty Knoll Farm, carrots from Jericho Settlers Farm, and soup featuring local squash. Our Farm to School Coordinator, Mae spent some time with Ms. Gilbar's kindergarteners in the afternoon learning about root vegetables, tasting pickled beets, and using our five senses to describe different kinds of produce. After school, we made carrot muffins (featuring local Jericho Settlers carrots) with a homemade vanilla glaze in our kitchen creations group! Next up: Healthy cooking club at CHMS and harvest of the month programming in Ms. Thompson's health class. #lovelocal