The MMS Blog

Dishing from the Primary Kitchen: Thanksgiving Edition!

All of the food and snack prep that the children have been doing came in handy for cooking and baking for our annual Thanksgiving feast. Imagine all the students helping measure out ingredients, mix batter, and chop vegetables just like you would in your home kitchen. Our classrooms smelled absolutely heavenly!

Here is a recipe for Stone Soup that Room A and D made together:

Ingredients: Feel free to modify as you wish!
4 cans (14-1/2 ounces each) chicken broth
4 medium red potatoes
1 yellow summer squash
2 medium carrots
1 medium onion
2 celery ribs
1 teaspoon dried thyme
1/2 teaspoon pepper
4 cups cubed cooked chicken
1 cup cut green beans
1/2 cup quick-cooking barley
1 can (14-1/2 ounces) diced tomatoes, undrained
4 cups salad croutons
1 cup shredded Parmesan cheese
A slow cooker

(1)Chop everything into roughly equal pieces.

(2)Sweat the onions a little bit in oil first in your slow cooker.

(3)Add the broth and other ingredients in the slow cooker, and wait for the kitchen to smell yummy!

(4) Cook for about four hours.

(5)Top your Stone Soup with croutons and cheese before serving.

Here is a recipe for Butternut Squash Soup that Room B and C made together:

Ingredients: Feel free to modify as you wish!
1-2 butternut squashes, peeled, de-seeded and cubed
1 medium onion
1-2 apples (optional)
Oil or butter
6 cups (ish) of water or broth of your choice
salt and pepper to taste
cinnamon or nutmeg (optional)
A slow cooker

(1)Chop everything into roughly equal pieces.

(2)Sweat the onions a little bit in oil first in your slow cooker.

(3) Add the butternut squash, apples, and water to the slow cooker. The water or broth should just about cover most of the squash.

(4) When everything is mushy, blend the ingredients with a stick blender.

Enjoy! We hope these meals warm your hearts and bellies!

As for their everyday classroom snacks, the children have continued to celebrate the bounty of fall with apple slicing and clementine peeling. Pro tip from your classroom teachers: for apple slicing, cut the apple crosswise to make it easier for children to push the apple corer/slicer, providing perfect, bite-size pieces. For peeling clementines, you can press down on the bottom of the clementine and slightly peel it – this little “flap” is the starting point for the children to peel it independently.

Posted on November 29, 2018 in