Today I'm guest posting on Honeyville Farm's Blog with two new meal in a jar variations on the Vegetarian Meals in a Jar Base Recipe that we posted on Tuesday. It is sweeeet!
I'm sharing these:
Classic Pasta Primavera
and a Chinese Noodle Wok
Brace yourselves for this though...
I borrowed a Regional Foods of America Lesson Plan that was pretty good!
We talked about grain and how the early settlers used a lot of sourdough to make their breads with simple Homemade Sourdough Starter.
We ate some Maple Sourdough Ginger Cake with Maple Glaze
We also got the kids learning about "staple foods" like corn!
Have you ever seen a 4th grader try to make some Jimmy-Cracked-Corn?
Oh...and we had fun with some Johnny Cakes.
Just to make sure you have it all in one place, I'm giving you my class recipes. Plus, I just have to say that my son's teacher is adorable! I love being able to teach the kids! Thank you Chandra! Chandra's mom was there too...and I can't tell you how nerveous I was teaching food history with a real history teacher in the classroom! Yikes.
Regional Foods of America Recipes for Face's 4th Grade Class
New England Boiled Dinner
Recipe Courtesy of James Beard 1965
Cold water to cover
1/2 pound salt pork
3 parsnips, cubed
6 carrots, scraped and cubed
2 cups cubed rutabaga, or 6 small white turnips, peeled
8 small white onions, peeled
6 medium potatoes, quartered
4-6 wedges green cabbage
Place the corned beef in a kettle, add the peppercorns and cold water, cover, bring to a boil and simmer 4-5 hours or until the meat is tender, skimming occasionally. Remove meat and keep in warm place. Add the salt pork (in one piece), parsnips, carrots, rutabaga or turnips, onions and potatoes. Cook 30 minutes. Add cabbage wedges during the last 10 or 15 minutes and cook just until tender. Place the meat on platter and surround with the vegetables. Blend parsley with melted butter and spoon over vegetables. Discard salt pork, but save stock for a pot-au-feu or other stew.
Tess' Johnny Cakes Mix
4 cups cornmeal
4 cups whole wheat flour (I use fresh milled soft wheat)
1/2 cup sugar or granulated fructose
1/3 cup baking powder
1 cup nonfat milk powder
Directions: Combine all dry ingredients.To cook:Combine 2 cups mix with 1 cup water for waffles. Pancakes: 2 cups mix and 1 1/4 cup water (more or less for thicker or thinner pancakes.
Gumbo recipe courtesy Paula Deen3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
Alaskan Sourdough Maple Ginger Cake
Dry ingredient mix:
1/2 cup dehydrated honey or brown sugar
2T dehydrated egg powder
1 1/2 cups whole wheat cake flour
1 tsp baking soda
1/2 tsp salt
1T Chef Tess Wise Woman of the East Spice Blend (OR 1 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp ground clove, 1/4 tsp ground nutmeg)
To bake combine:
1/2 cup vegetable oil
1/2 cup pure maple syrup
1 cup Chef Tess Homemade Sourdough Starter
Preheat oven to 375 degrees. Grease and flour a nine inch by nine inch cake pan. Combine the dry ingredient mix. Combine the wet ingredient mixture. Mix the wet and the dry ingredients together, beating about 100 strokes by hand. Pour into prepared pan and bake 30-35 minutes or until a toothpick inserted into the cake comes out clean. While cake is warm, top with the maple glaze.
2 cups organic powdered sugar
1/3 cup maple syrup
1T melted butter
1tsp Wise Woman of the East Spice Blend
Heat maple syrup and butter together until just boiling. Stir in powdered sugar and spice blend.
Remove from heat and use immediately on the cake.
There you go.
Have some fun with regional foods! I know I did!
Always My Very Best,
Your Friend Chef Tess