Stoneybrook P.S. Family Activity Night Recipes

Back in Febraury we spent an evening with parents and children from Stoneybrook Public School. Thank you to everyone that participated, we hope you all learned some exciting new skills to apply in the kitchen (and in life)! Below you can find the menu and recipes to our wholesome comfort food...(ps. there's no set season for our loaded oatmeal cookies!)    

MENU

Flavoured waters

Slegers greens salad bar

Crudite with greek yogurt dip

Butternut squash macaroni and cheese

Pulled pork with whole wheat bun

Vegetarian bean stew

Winter fruit salad

Oatmeal cookies

 

Flavoured water 

Large jug – Pineapple ginger – Chop one whole pineapple into pieces, and one 4 inch piece of ginger into pieces, fill jug to top with water and let infuse 

Clear jug 1 – Heeman’s strawberry mint – Place 1 bag frozen heeman’s strawberries and 1 bunch of mint, fill jug to top with water and let infuse

Clear jug 2 – Super citrus – Chop 2 oranges, 1 grapefruit, 2 lemons, and 2 limes, fill jug to the top with water and let infuse

 

Winter Fruit Salad with Cinnamon Greek Yogurt Dressing (15x recipe)

INGREDIENTS

3 medium Bartlett pears (or other ripe but firm pears), diced 

3 medium apples, diced 

1/3 cup Greek yogurt 

1 tablespoon fresh lemon juice 

2 tablespoons pure maple syrup (can substitute honey) 

1/2 teaspoon vanilla extract 

1/2 teaspoon cinnamon 

1/4 teaspoons ground nutmeg 

 1/3 cup dried cranberries 

1/3 cup raisins

DIRECTIONS

Place pears and apples in a large bowl. Toss gently to combine. Set aside.

To a small bowl, add the yogurt, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg. Use a wire whisk to blend well.

Drizzle dressing over the fruit. Add raisins and cranberries and toss gently until fruit is coated. 

 

Super Loaded Oatmeal Cookies 

Ingredients 

1/2 cup all-purpose flour

1/4 cup whole-wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 cups old-fashioned rolled oats

1/2 cup unsweetened coconut flakes

1/4 cup pepitas (green pumpkin seeds)

1/4 cup sunflower seeds

1 tablespoon flax seeds

1/2 cup chocolate chips

1/2 cup dried cranberries

 

1/4 cup unsalted butter, at room temperature

2 tablespoons coconut oil (can substitute another oil)

1 large egg

3/4 teaspoons pure vanilla extract

Directions

Whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Beat the butter and coconut oil in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the granulated sugar and brown sugar and beat until smooth and fluffy, about 3 minutes. Beat in the egg, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Beat in the oats, coconut, pepitas, sunflower seeds, flax seeds, walnuts and cranberries. Cover the dough with plastic wrap and refrigerate until firm, at least 1 hour.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into balls (about 2 tablespoons each) and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and dry around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

 

Slegers Green’s Salad Bar

Ingredients to prepare

Carrot ribbons – 1.5 L

Clementines – 1.5 L

Pomegranates – 1.5 L

Apples – 1.5 L

Feta cheese – 1.5 L

Cucumber – 1.5 L

Chickpeas – 1.5 L

Cherry tomatoes – 1.5 L

Sunflower seeds – 1.5 L

Slegers lettuce – 3 boxes

Slegers microgreens – 1 box

 

Classic Salad Dressing (2x recipe)

Ingredients

¼ cup apple cider vinegar

¾ cup canola oil

1 tablespoon maple syrup

2 cloves garlic, minced

salt and pepper to taste

Directions

Place all ingredients into squeeze bottle.  Place the lid on the squeeze bottle and shake well until all ingredients are combined.  Taste and adjust salt if needed.

 

Herb Salad Dressing (2x recipe) 

Ingredients

¼ cup apple cider vinegar

¾ cup canola oil

2 tablespoons honey

¼ cup fresh herbs, chopped

salt and pepper to taste

Directions 

Place all ingredients into squeeze bottle.  Place the lid on the squeeze bottle and shake well until all ingredients are combined.  Taste and adjust salt if needed.

 

Honey Mustard Salad Dressing (2x recipe)

Ingredients

¼ cup apple cider vinegar

¾ cup canola oil

2 tablespoons honey

1 tablespoon dijon

salt and pepper to taste 

Directions

Place all ingredients into squeeze bottle.  Place the lid on the squeeze bottle and shake well until all ingredients are combined.  Taste and adjust salt if needed.

 

Raspberry Yogurt Salad Dressing (2x recipe)

Ingredients

¼ cup pristine raspberry vinegar

1/8 lemon juiced

2 tablespoons yogurt

¾ cup pristine lemon olive oil

salt and pepper to taste

Directions

Place all ingredients into squeeze bottle.  Place the lid on the squeeze bottle and shake well until all ingredients are combined.  Taste and adjust salt if needed.

 

Pomegranate Blood Orange Salad Dressing (2x recipe)

Ingredients

¼ cup pristine pomegranate vinegar

¾ cup pristine blood orange olive oil

1/8 lime juiced

salt and pepper to taste

Directions

Place all ingredients into squeeze bottle.  Place the lid on the squeeze bottle and shake well until all ingredients are combined.  Taste and adjust salt if needed.

 

Sunshine Greek Yogurt Vegetable Dip (8x recipe)

Ingredients

1 cup greek yogurt

½ teaspoon curry powder

½ teaspoon cinnamon

½ teaspoon onion powder

½ teaspoon garlic powder

1 teaspoon honey

¼ teaspoon salt

Directions

In a bowl, scoop 1 cup of greek yogurt.  

Add curry powder, cinnamon, onion powder, garlic powder, honey, and salt.

Stir with a spatula until well combined, and then serve with fresh cut vegetables.  

 

Rainbow Crudite (4 platters)

Ingredients to prepare

Red – Peppers – (12 peppers)

Orange – Carrots (12 carrots)

Yellow – Peppers  (12 peppers)

Green – Broccoli, Cucumber (4 broccoli, 6 cucumber)

Blue/Purple – Carrots, Cauliflower (12 carrots, 2 purple cauliflower)

White – Cauliflower to go around edges (2 cauliflower)

 

Mac and Cheese with Winter Squash 

Ingredients

1 pound whole wheat shells

2 tablespoons unsalted butter

2 tablespoons flour

2 cups low fat milk

2 cups vegetable broth 

1 tablespoon dry mustard

1 tablespoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1 lb cooked winter squash puree 

2 cups shredded sharp cheddar cheese low fat

Instructions

1. Cook pasta in salty water until al dente pasta; set aside. (This is already completed)

2. In a large pot, melt butter over medium heat. Whisk in flour and cook for about 1 minute, whisking constantly.

3. Pour in milk, broth, dry mustard, smoked paprika, salt and pepper. Continue to stir slowly.

4. Bring to a boil then reduce to low. Whisk constantly until sauce begins to thicken.

5. Stir in winter squash and shredded cheese. Mix until melted, about 2-3 minutes. 

6. Check for seasoning and adjust accordingly.

7. Add reserved shells to the pot and stir until noodles are evenly coated.

 

Pulled Pork on Whole Wheat Buns

Ingredients

20 whole wheat buns

1 can of tomatoes, drained

½ cup of ketchup

½ tablespoon Worcestershire sauce

¼ cups apple cider vinegar

1 tablespoon molasses

1 teaspoon dry mustard

1 tablespoon soy sauce

1 each onion, coarsely chopped

2 cloves of garlic

4 pounds pork shoulder roast

salt and pepper to taste

Directions

In a blender puree all ingredients except the pork, season with salt and pepper.  Season the pork and place in baking pan and cover with sauce, then cover tightly with aluminum foil.  Cook at 300 for 4-6 hours, until fork tender.  Take out pork, rest until slightly cooled and shred with a fork.  Meanwhile reduce sauce by about half in a pot.  Add the sauce back to the pork and mix well, serve with whole wheat buns.

 

Vegetarian Bean Stew

Ingredients

1 pound (2 1/4 cups) red beans, washed, picked over and soaked for 6 hours or overnight in 2 quarts water

2 tablespoons extra virgin olive oil

1 medium or large onion, chopped

6 garlic cloves, minced

2 carrots, peeled and chopped

1 large or 2 small green bell peppers, cut in small dice

2 tablespoons sweet Hungarian paprika

2 tablespoons tomato paste

1 bay leaf

Salt

1 teaspoon oregano

Pinch of cayenne

2 tablespoons red wine vinegar

½ teaspoon sugar

Freshly ground pepper

½ cup minced fresh parsley

½ cup drained yogurt for topping 

Directions

Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.

Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.

Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.

Just before serving, stir in the parsley. Serve with a large dollop of drained yogurt.

 

 

 

 
 
    
     
      
   
  
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