Recipes
Moose's Cabbage Soup (From The Giant Cabbage – An Alaskan Folktale written by Cherie B. Stihler)
De Creciendo Sopa de Vegetales (Escribido y illustrado por Lois Ehlert)
Berry Good Summer Smoothie
A delicious summer snack that kids can make themselves!
Ingredients:
1 fresh or frozen banana
1 cup fresh or frozen strawberries (or any berries you have!)
½ cup milk (or soymilk)
½ cup yogurt
Tools:
Blender
Tall glass
Step 1: Peel the banana. Wash and cut off the tops of the strawberries
Step 2: Put fruit into the blender with milk and yogurt. Whirl away until smooth.
Step 3: Pour into tall glass and sip in the sunshine!
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Grilled Eggplant Sandwich
1 large eggplant
1/4 cup olive oil
1 long loaf crusty French bread
1/4 cup prepared pesto
1/4 lb provolone cheese, thinly sliced
6 sliced mild peppers
1 fresh tomato, sliced
1. Slice eggplant 1/4 inch thick. Brush with olive oil on both sides. Grill over low to medium heat, turning once, until golden brown on both sides, 5-7 minutes.
2. Cut bread in half lengthwise. Spread pesto on cut faces of bread. Place eggplant, cheese, peppers, and optional tomato on one half of loaf. Top with other half of loaf.
3. If desired, wrap loaf in foil and heat at 350 for 20 minutes. Cut crosswise into 4 sandwiches and serve.
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From Growing Vegetable Soup
written and illustrated by Lois Ehlert
HOW TO MAKE VEGETABLE SOUP
1 Wash & cut:
1 large onion, peeled
2 carrots
1 medium potato, with skin
9 green beans, ends off
1/6 small head cabbage
1 stalk broccoli
3 medium tomatoes
1 small green pepper
1 zucchini (5-6 inches)
1 ear corn, husked
Slice onion and carrots into rounds. Cut potato into cubes and beans into 1-inch pieces. Chop cabbage wedge into shreds.
Put in a large cooking pot. Set aside.
Slice broccoli stem into rounds, leave tops whole. Chop tomatoes into eighths. Cut out stem of green pepper and take out seeds; slice pepper into rounds, then into pieces. Slice zucchini into rounds. Cut corn off cob. Put in a bowl. Set aside.
2 Get ready:
4 bouillon cubes
5 cups water
1 big handful peas
1 bay leaf
½ cup snipped parsley
1 teaspoon dried marjoram
1 teaspoon dried thyme
Salt & pepper to taste
3 Cook:
Add bouillon cubes and water to cooking pot with vegetables. Bring to boil. Reduce heat to medium low and simmer, uncovered, about 10 minutes.
Add peas. Add vegetables in bowl. Add herbs. Stir. Bring to simmer. Taste, then add salt & pepper. Stir. Simmer, uncovered, about 10 minutes longer, until vegetables are crisp-tender.
Makes 8 big servings or 12 small ones.
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Herbed Baby Eggplant
3 lbs small Oriental-type eggplants
3 tsp salt
2 tsp minced garlic
1/2 cup olive oil
1/3 cup red wine vinegar
Freshly ground black pepper
1/2 cup fresh basil leaves, slivered
1. Remove eggplant caps and quarter. Sprinkle with salt; let drain 30 minutes. Rinse and pat dry.
2. Spread pieces in a single layer on baking sheet, cut sides up.
3. Mix garlic and oil, and drizzle over eggplants. Bake 30 minutes, until the eggplant is brown and tender. Cool slightly.
4. Place eggplant in a large bowl and drizzle with vinegar, add basil and toss.
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Mashed Potatoes and Me
From the book Two Old Potatoes and Me, written and illustrated
by John Coy.
Read this great story with children, grow some potatoes and enjoy!
2 pounds of potatoes (Yukon Golds are a favorite)
½
teaspoon of salt
½
stick (4 tablespoons) of butter (margarine)
½
cup milk (heated)
A sprinkle of nutmeg (optional)
Peel the potatoes and cut them into equal-sized cubes.
Put the potatoes in a pan, cover with cold water,
and add the salt.
Bring the water to a boil, reduce the heat, and simmer until the
potatoes are tender.
Drain the potatoes in a colander.
Return the potatoes to pan
and heat for one minute to dry.
Turn off the heat and stir the potatoes
with a wooden spoon.
Mash with a masher.
Add the butter (or margarine).
Mash some more.
Add the hot milk.
Stir until smooth with the wooden spoon.
Add a sprinkle of nutmeg for good luck!
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MOOSE’S CABBAGE SOUP
Makes twelve 8-ounce servings
From The Giant Cabbage – An Alaskan Folktale
Written by Cherie B. Stihler
3 quarts chicken or vegetable stock
4 tablespoons (1/2 stick) butter (or margarine)
2 large onions, diced
1 large head of cabbage, quartered and chopped
1 pound unpeeled potatoes, cubed
1 pound carrots, sliced in ¼-inch rounds
¼ cup dried parsley
2 tablespoons dried oregano
Salt and pepper to taste
Water
Optional ingredients:
2 cans (14.5 ounces each) stewed tomatoes, well drained
3 cups fresh spinach leaves, washed and de-stemmed
1 bunch celery, cleaned and diced
1 large zucchini, cubed
In a GIANT soup pot, bring the stock to a boil.
In a 12-inch frying pan, melt the butter (or margarine)
and sauté the onions until golden, about 5 minutes.
Add to the soup pot, along with any butter remaining in the pan.
Add the remaining ingredients, including the optional
Ones of your choice, and cover the vegetables with water or
additional stock. Simmer over low heat, stirring occasionally,
until the carrots are soft and the potatoes are cooked, about 2 hours.
Add salt and pepper to taste before serving.
Serve with cheddar cheese, some crusty bread, and a good story.
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Pesto
[from Mrs. Holt's 2nd grade class, who LOVE basil!]
3/4 cup olive oil
4 cloves garlic
1/2 cup pine nuts (or walnuts)
1/4 tsp. salt
1/3 cup grated Parmesan cheese
4 cups basil
splash hot sauce
Place all the ingredients except the basil in a food processor. Process until smooth. Add the basil a little at a time, until pesto is smooth. Serve on pasta, pizza, or just as a spread for bread.
[Growing tip: Basil can be grown from seed or you can buy plants to set out. Basil is a warm weather annual herb that should not be planted until all danger of frost is past.]
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Tomatillo Salsa – Salsa Verde
Tomatillos are fun to grow and can be very prolific!
2 C. Tomatillos (remove husks)
1 clove garlic
1 small onion
1 bunch cilantro
1 t. salt
2 T lemon or lime juice
1 hot pepper (optional)
Chop by hand or mix in a food processor. Serve with chips or on your favorite burrito.
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De Creciendo Sopa de Vegetales
Escribido y illustrado por Lois Ehlert
COMO HACER SOPA DE VEGETALES
1 Lave y corte:
1 cebolla grande, pelado 1 tallo de brócoli
2 zanahorias 3 tomates medianos
1 papa mediana, con piel 1 chile verde pequeño
9 frijoles verdes, sin extremos 1 calabacín (5-6 pulgadas)
1/6 cabeza de repollo pequeño 1 elote, sin piel
Corte el cebollo y las zanahorias en cuadritos. Haga cubos con la papa y 1-pulgada partes con los frijoles. Corte el repollo para hacer tiras. Ponga todo en una olla y deja de lado.
Corte el tallo del brócoli en cuadritos, deja las copas enteras. Haga octavos con los tomates. Saque el tallo y las semillas del chile verde; corte en pequeñas partes. Haga cuadritos con la calabasa verde. Corte el maiz sin la elote. Ponga todo en un bol y deja de lado.
2 Se prepare:
4 cubos de boullion ½ taza de perejil fresca
5 tazas de agua 1 cucharita de mejorana seco
1 grande puñada de arvejas 1 cucharita de tomillo seco
1 hoja de laurel Sal y pimiento al gusto
3 Cocine:
Agregue los cubos de boullion y agua a la olla con los vegetales. Hierva. Reduzca el fuego a mediano bajo y hierva a fuego lento, destapado, por más o menos 10 minutos.
Agregue las arvejas. Agregue los vegetales que estan en el bol. Agregue hierbas. Revuelva. Hierva a fuego lento. Pruebe y agregue sal y pimiento. Revuelva. Hierva a fuego lento, destapado, 10 minutos más, hasta que los vegetales estan crujientes y tiernos.
Hace 8 porciónes grandes o 12 porciónes pequeños.
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