Tuesday, February 13, 2018

Eliana and Sarah shared a favorite food in studio today...

It's funny how the simplest things are often the best.  The children and staff all loved this easy dish... pre-cooked angel hair pasta, olive oil and salt.  YUM, YUM, YUM.


More than food...

It's easy to imagine that the only thing going on in the studio these days is FOOD but not so.  The children have been working on many things from painting, to building and light explorations. This is an example of their recent drawings. The children used black, thin and thick line sharpies on white card stock in order to convey their faces in two-dimensions.  The effects are truly wonderful and reflect months of observational drawing.



Healthy Chocolate Pudding with the Boyen's family

Contrary to what the sign says, we used rice milk rather than coconut (because we are nut-free in the literal sense and while coconuts are drupes apparently, they are classified as nuts by the FDA) otherwise the recipe was simply: bananas, avocados, rice milk, cocoa powder, maple syrup and a touch of salt blended 'til smooth and enjoyed!  YUM and as the children will tell you, "It's a healthy pudding snack!"

Friday, February 9, 2018

Sean and Virginia share a family recipe for Spatzli from Switzerland

Spatzli Recipe
150 gram flour
1 t. salt
3 eggs
100 milliliters of water

Mix flour and salt in a bowl.  In a separate bowl mix eggs and water.  Mix the flour and egg mixture until well blended. Allow to sit for 1/2 hour. After 1/2 hour resting grate dough into near boiling water. As they dough balls rise to the top scoop out and top with butter and grated chess.

Thursday, February 8, 2018

Crepes with Patrick and Hayden



Crepe Recipe
4 eggs
2 c. whole milk, more as needed to thin
1 c. gluten free flour, for example Cup4Cup
4 T Butter, melted plus more for brushing
2 T granulated sugar
1/2 t. salt

Mix all together (we used a blender) and pour small amounts onto butter-brushed griddle, flip when browned.  Cool and top with berries and fold into fourths.

Tuesday, February 6, 2018

Cauliflower Crust Pizza courtesy of the Fisher Family

This was a Trader Joe's wonder meal.  The Cauliflower crust is from the frozen section at TJ's.  Precook the crust following the directions.  Then top with pre-made pizza sauce (we used the TJ brand) and grated mozzarella cheese, followed by the toppings of your choice (we had pepperoni, ham and pineapple).  It was a HUGE success and no one even guessed it was a cauliflower crust!
Enjoy!

No-Nut Granola and Yogurt Parfait's with the O'Shaughnessy's

Recipe
3 c. old-fashioned oats
2 c. mixed sees, such as pumpkin seeds, sunflower, flax and or hemp.
1/2 c. cacao nibs
1/2 c. coconut flakes (we omitted these)
1/2 c. olive oil
1/2 c. maple syrup
1 t. salt
1 1/2 c. mixed dried fruits, such as figs, dates, raisins, dried cherries, dried mangoes, etc. cut into small pieces.

Preparation
Preheat the oven to 350.  Line a rimmed baking sheet with parchment paper.  Toss the dry ingredients except dried fruits into a bowl and toss with oil and syrup.  When tossed sprinkle with salt and stir.  Scrape onto prepared baking sheet and cook for ten minutes. Stir.  Bake for ten more minutes until golden brown.  Remove from oven.  Add dried fruit. Allow to cool and serve with yogurt and berries.  YUM!

Breakfast Taco's with Sarah and Stella in the Afternoon Class