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THE MONTESSORI SCHOOL FAMILY & FRIENDS COOKBOOK. IF YOU SUBMITTED A RECIPE THAT IS CURRENTLY UNIDENTIFIED, PLEASE CLAIM IT. WE WOULD LIKE TO ACKNOWLEDGE.

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Presentation on theme: "THE MONTESSORI SCHOOL FAMILY & FRIENDS COOKBOOK. IF YOU SUBMITTED A RECIPE THAT IS CURRENTLY UNIDENTIFIED, PLEASE CLAIM IT. WE WOULD LIKE TO ACKNOWLEDGE."— Presentation transcript:

1 THE MONTESSORI SCHOOL FAMILY & FRIENDS COOKBOOK

2 IF YOU SUBMITTED A RECIPE THAT IS CURRENTLY UNIDENTIFIED, PLEASE CLAIM IT. WE WOULD LIKE TO ACKNOWLEDGE YOUR CONTRIBUTION. CONTACT:

3  Appetizers & Beverages  Soups & Salads  Vegetables & Side Dishes  Main Dishes  Bread & Rolls  Desserts  Kid Friendly TABLE OF CONTENTS

4 APPETIZERS & BEVERAGES

5 SOUPS & SALADS

6 VEGETABLES & SIDE DISHES

7  1 cup four  ½ cup fine cornmeal  2 tsp sugar  1-1/2 tsp baking powder  ¼ tsp baking soda  ¼ tsp kosher salt  6 T cold, unsalted butter, cut into ½-inch cubes  ¾ cup sour cream or plain whole milk yogurt  Some milk  In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, add small amounts of milk if necessary. Cover with plastic wrap and refrigerate until ready to use. RATATOUILLE & SAUSAGE POTPIE WITH CORNMEAL BISCUITS – PART I

8  1 large eggplant cut into 1-inch cubes  3 small zucchini cut into 1-inch cubes  7 T extra virgin olive oil  1 tsp kosher salt  3/4 tsp freshly ground black pepper  ¾ lb Italian sausage, casings removed  1 large onion, cut into 1-inch chunks  3 large garlic cloves, finely chopped  1-1/2 lb plum tomatoes  4 sprigs fresh thyme  ¼ cup chopped fresh parsley or basil  Preheat the over to 450F. In a bowl, toss eggplant and zucchini with 5 T of oil, season with ¾ tsp salt and ¾ tsp pepper. Spread vegetables in a single layer on one or two baking sheets. Transfer to the oven and roast for 20 minutes until golden.  In a deep sauce pan, heat 1 T oil. Crumble sausage into pan and cook over medium heat about 7 minutes. Transfer the sausage to a plate.  Return pan to medium heat and add remaining oil. Stir in onion, pepper, garlic and remaining salt and cook until softened. Stir in the tomatoes and thyme sprigs. Simmer gently for about 10 minutes. Stir in the sausage, roasted vegetables and parsley. Transfer the mixture to a 2-quart gratin dish or baking pan.  Divide biscuit dough into several balls. Flatten them into a 1-2-inch thick disk. Arrange over top of ratatouille mixture. Brush dough with milk. Transfer the dish into the oven and bake for minutes until biscuits are golden. Let cool for 1- minutes before serving.  Yields 6 servings. RATATOUILLE & SAUSAGE POTPIE WITH CORNMEAL BISCUITS – PART II

9  Fry ½ cup chopped onion in ½ cup olive oil. Fry until light pink.  Add 1-1/2 cups chopped canned or fresh tomatoes, 2 T tomato paste, 1 tsp Aintab red pepper (or paprika mixed with a little cayenne) and 1-1/2 tsp salt.  Mix ½ cup sumac (if sumac is not available, use 2 T lemon juice instead) and ½ cup water in a saucepan. Bring to a boil then drain.  Add drained juice to the first mixture. Bring to a boil.  Mix in 2-1/4 cup medium bulgur. Let stand for minutes to allow bulgur to be softened in the hot mixture.  Prepare the vegetables by mixing together 3 T each chopped green pepper, parsley, and onion or scallion.  Knead the kufte (bulgur mixture) for about 5 minutes until well blended.  Mix in the chopped vegetables. Shape into patties (using about 1/3 cup for each) or arrange on a platter and serve with a spoon. Garnish with chopped parsley.  Serve with tomato salad, pickles and tan (an Armenian yogurt drink). Or, serve with Aintab spinach soup or Aintab eggplant stew (azokhod ash). OLIVE OIL KILIS KUFTE AN ARMENIAN DISH - TZITAYOOGH KILIS KUFTE – KILIS KADMASI

10 MAIN DISHES

11  1 head of cabbage  1 cup cooked rice  1 lb ground beef, cooked and drained  Salt and pepper to taste  1-16 oz can of tomato puree, tomato soup or V8  1-8 oz can of diced tomatoes  Cut a deep circle around the core of the cabbage. Steam the cabbage head until its leaves start to separate. In a large mixing bowl, combine the rice, ground beef and salt and pepper. Pour ¼ of the tomato puree in the bottom of a baking dish. Separate the cabbage leaves. Roll the meat mixture into 3-inch balls, place each one on a cabbage leaf and wrap up. Place each roll in the baking dish and cover with the remaining tomato puree and diced tomatoes. Bake at 350F for minutes. HALUPKIES OF LITHUANIA GOLABKI IN POLAND, PRAKUS OR HALUSHKIE IN THE JEWISH CULTURE

12  1/4 cup quinoa  1/2 cup water  1 tsp olive oil  1 small onion, chopped  1 large clove garlic, chopped  1 (20 ounce) package ground turkey  1 T tomato paste or ketchup  2 T Worcestershire sauce  1 egg  1-1/2 tsp salt  1 tsp ground black pepper  2 T brown sugar  2 tsp Worcestershire sauce  1 tsp water  Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.  Preheat an oven to 350F (175 degrees C).  Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.  Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.  Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving. TURKEY MEATLOAF WITH QUINOA SERVES 5 – SUBMITTED BY LISA SCHWARTZ

13  3 T vegetable oil  2 lb lean boneless pork cut into 1/2" cubes  1-1/2 cup chopped yellow onion  6 cloves garlic minced  1/2 tsp ground cumin  1 T chili powder  2 T dried oregano  2 cans (15 oz each) white or yellow hominy drained  Salt and pepper to taste  ¼ cup fresh cilantro  3-5 cups chicken stock (less for stew consistency, more for soup consistency)  Garnishes: shredded lettuce, sliced radishes, green onions, avocado, lime wedges, minced cilantro, pepitas (pumpkin seeds)  Warm vegetable oil in a large heavy pot over medium heat. Add, pork, onion, and garlic and saute 6-8 minutes until lightly browned. Stir in cumin, chili powder, oregano, hominy, salt and pepper to taste, cilantro and chicken stock. Bring to a boil and reduce to simmer, uncovered until pork is tender (about an hour). Ladle into bowls and serve with garnishes in separate bowls for guests to add as desired. POSOLE A MEXICAN DISH - SUBMITTED BY TIFFANY BOYD-HODGSON

14 BREAD & ROLLS

15 DESSERTS

16  ½ cup sesame paste (pure ground sesame Tahini)  ½ cup oil  1 tsp baking powder  2 tsp vanilla extract  1 cup flour  ½ cup confectioners sugar/honey  Heat oven to 350F. Lightly oil cookie sheet or line with parchment paper. Mix all ingredients together. Roll into tiny balls, place them on the cookie sheet so they are spread out. Bake for minutes. TAHINI COOKIES

17  8-1/3 cups flour  2 T dry yeast  1-1/4 cups sugar  1 tsp salt  ½ cup oil  2-1/2 cups water  Egg white  Mix all ingredients and knead into a ball. Put in a bowl and cover with a damp cloth. Let rise for at least an hour. Cut the dough into quarters. Roll each quarter into a large thin circle and cut into triangles (like a pizza). Spread each triangle with your favorite spread (Nutella, jam, tahini and honey, etc.) and roll each triangle starting at the widest part. Put on a cookie sheet and brush with egg white. Bake at 350F until lightly golden. ROOGALAH

18  3 eggs  2 cups granulated sugar  ½ lb margarine or butter  2 tsp vanilla extract  1 lb ricotta cheese  4 cups all-purpose flour  1 tsp baking soda  1 tsp salt  In a large bowl, beat together eggs, sugar and margarine. Blend in ricotta cheese, vanilla, baking soda and salt. Beat well, then thoroughly blend in the flour. Place a heaping teaspoon of batter on an ungreased baking sheet. Bake at 350F for about 8-11 minutes. The cookies will not get dark, but the bottoms should be golden brown. Touch the top, and if you don’t leave a fingerprint, they are done. Remove the cookies to a cooling rack over wax paper. While the cookies are still warm, spread the tops with frosting using a knife. RICOTTA CHEESE COOKIES – PART I SUBMITTED BY MARIA KALINOWSKI

19  1/3 cup milk  4 tsp soft margarine or butter  2 tsp vanilla  1 lb 10X confectioners sugar  Beat all ingredients together. The frosting should be rather thin, so work fast as it glazes quickly. It will run down the side of the cookie if they are still warm. You can use the frosting with colored sprinkles or colored icing. You may substitute the vanilla the other extracts.  Note: Since the cookies are more like small cakes, do not stack the them together or they will compress. RICOTTA CHEESE COOKIES – PART II SUBMITTED BY MARIA KALINOWSKI

20  2 lbs finely shredded carrots  1-14 oz can condensed milk  1-12 oz can evaporated milk  2 T ghee (clarified butter)  1 T cashews  1 T pistachios  1 T raisins  ¼ tsp powdered cardamom  1 T sliced almonds  Soak the raisins in water. In a microwavable bowl, mix the carrots together with both types of milk. Microwave for 10 minutes. Remove the bowl and mix again. Microwave for 5 minutes. Repeat until all the moisture has been absorbed by the carrots. Mix in the cardamom powder.  Heat the ghee in a small skillet, add the cashews and fry for one minute. Drain the water from the raisins and add to the ghee. Fry for another minute and add everything from the skillet to the carrot mixture.  Mix well and serve hot garnished with pistachios and sliced almonds.  Prep time 15 minutes; Cooking time 40 minutes; Serves 6-8. GAJJAR HALWA DESSERT MADE WITH CARROTS – SUBMITTED BY PURVI FARAHI

21  1 cup butter  ¾ cup white sugar  1 egg  ½ cup almond paste or almond pastry filling  1 tsp almond extract  2 cups all-purpose flour  1 egg white  2 oz white chocolate, melted  Preheat oven to 350F. Cream butter and sugar in a large mixing bowl, beating until light and fluffy. Add the egg, almond paste and flavoring, and blend well. Stir in flour. Spread mixture into a 13x9x2 inch baking pan. Beat egg white until foamy and brush over entire surface of dough. Sprinkle with almonds. Bake for 35 minutes until lightly browned. Cool, then drizzle melted chocolate over the bars. Allow to set, then slice into desired sizes. Makes about 24 bars. ALMOND BARS SUBMITTED BY MARIA KALINOWSKI

22 KID FRIENDLY


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