Elia and Lily have been attending Playgroup at Prairie Hill Waldorf School, where they will eventually attend school. We love the school atmosphere, love the focus put on the children, and also appreciate their take on whole foods. Every day of Playgroup starts out with the kids (and parents) helping prepare our snack for the day. Attached are the amazing recipes that were shared with us. I have only been lucky enough to try the Tricky Quesadillas and Baked Oatmeal, but I was told that the Stone Soup and Banana Pumpkin Muffins were amazing! I have made both the Tricky Quesadillas and Baked Oatmeal at home. I make about 12 quesadillas worth and freeze them individually. Whether it's lunch or dinner I just throw them in an oven and let the oven get to 350...they're usually done by then. The Baked Oatmeal is so amazing, especially drizzled with some maple syrup...what a way to start the day!
Morning Glory Playgroup
Recipes for Autumn 2012
Week One: Dragon Bread and Butter
(Whole Wheat Dough for
Breadsticks, Rolls, Pizza, Pretzels, Cinnamon Buns, Dragon Bread)
Ingredients:
1 ½ Tablespoons Yeast
1 ½ Tablespoons Sucanat
(found in health food stores)
2 cups Warm Water
3 Tablespoons Oil
5 cups Flour (1/2 Whole
Wheat and ½ unbleached White)
Instructions: Preheat oven to 350 degrees. Dissolve the yeast in warm water. Add the sucanat. Let rest until bubbly. Add the oil to the liquid. Stir into the flour mixture and knead. Add flour as needed. Either, (1) roll into
buns, (2) form pretzels, sprinkling the finished product with kosher salt, (3)
make cinnamon rolls by rolling the dough into a snake. Form the snakes into a spiral, then finish by
placing a pat of butter on top and sprinkling with cinnamon. (4) roll out flat
and pinch into a pizza crust, pouring organic tomato sauce on top and
sprinkling with cheese. (5) form into dragons with raisins or almonds for eyes,
scales, etc.
Week Two: Millet Porridge
Ingredients:
1
½ C Millet (hearty grain with protein
found often in bulk section of health food stores)
3 C Warm Water
3 T Yogurt, whey, kefir or
buttermilk
¾ t Sea Salt
3 T butter (or more)
Instructions: Place
millet in warm water and yogurt mixture.
Leave in a warm place overnight or at least 7 hours. Bring to a boil, skimming off the residue
that rises to the surface. Reduce the
heat, stir in salt and butter. Cover
tightly. Without removing lid, cook over
lowest possible heat for about 45 minutes.
Serve with maples syrup, nuts and seeds (optional).
Week Three: Rice with Spice
Ingredients:
1 C Rice
2 C Water
3 T Butter
4 Cloves of garlic
Spike Seasoning to taste
Braggs Amino Acids to
taste
Instructions: Cook rice
with butter, crushed garlic, Braggs and some Spike. Once done, add more Spike or Braggs to taste.
Week Four: Tricky Quesadillas
This is a spin off of the
recipes from Jessica Seinfeld’s “Deceptively Delicious” recipe where vegetables
such as squash and carrots are pureed and hidden in your meals!
Ingredients:
1C Shredded Cheese
1C Orange Puree (Squash,
carrots, sweet potato, etc)
¼ t salt
½ - 1 t Garlic Powder
4 oz Cream Cheese
6 large Tortillas (use
your favorites!)
To make puree – bake or
steam your vegetables, puree in food processor using the water from steaming or
cooking to create a spreadable consistency.
Refrigerate or freeze unused portions.
Spread cream cheese, then
puree on tortilla. Sprinkle with
shredded cheese and fold in half or top with another tortilla. Bake at 350 degrees for about 10 minutes and
enjoy!
You can add beans, onions,
etc and the children will STILL love them!
The puree is easy to freeze and re-use.
We add it to our homemade mac-n-cheese.
Week Five: Pumpkin Banana Muffins
Ingredients:
2 cups Whole Wheat Pastry
Flour
1 teaspoon Cinnamon
¼ teaspoon Sea Salt
1 cup Pumpkin, cooked
& mashed, or canned
¼ cup Olive Oil
½ - 1 cup Chopped Walnuts
(optional)
2 teaspoons Baking Powder
½ teaspoon Nutmeg
2 ripe Bananas, mashed
¼ cup Maple Syrup
1 teaspoon Vanilla
Instructions: Preheat oven to 350 degrees. Mix dry ingredients together. Mix wet ingredients together, then combine
with the dry ingredients and add nuts.
Bake in oiled loaf pan for 45-50 minutes. The batter can also be placed in a cupcake pan
for 20 minutes, or until done. Cool and
eat with yummy dragon butter!
Week Six: Pizza with Red Sauce
See Week One for the
recipe.
Week Seven: Baked Oatmeal
Ingredients:
3 C Oats
½ C Oil
¾ C Sucanat or 10 – 15
drops liquid stevia (Sweet Leaf Vanilla is my favorite)
3 eggs
1 ½ C Milk ( we use
coconut milk)
½ t Salt
1 T Baking Powder
Instructions: Mix
together wet ingredients, adding dry ingredients with the oats last. Cover and refrigerate overnight. Bake in a buttered pan for 45 minutes at 350
degrees.
Week Eight: Stone Soup
Ingredients:
4 cups Broth
1 Tablespoon Butter
Seasonings to taste
Friends with vegetables to
share
Instructions: Bring broth to boil and add butter to
flavor. Cut the vegetables into
bite-size pieces and simmer until the vegetables are tender. Season and serve.
Week
Nine: Healthy
Harvest Cookies
Ingredients:
1 C Sucanat
1 C Cooked Mashed Sweet Potato
1/4 C Oil
1/4 C Applesauce
1/4 Tsp Ground Cloves or
Allspice
1 Egg
1 C Oatmeal
1 C Flour
1 Tsp Cinnamon
1/2 Tsp Salt
1/2 Tsp Baking Powder
1 Apple, Finely Chopped (optional)
Instructions: Mix together the Sucanat, Sweet Potato, oil
and applesauce. Add the remaining ingredients. Teaspoonful on to greased baking
sheet. Bake 15-25 minutes at 350.
Week Ten:
Cheese, Crackers, and Apples
Week Eleven: Apple Gingerbread with Whipped Cream
Ingredients:
1 cup unbleached Flour
½ cup Whole Wheat Flour
2 teaspoons Ground Ginger
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
¼ teaspoon Ground Nutmeg
1/8 teaspoon Ground
Allspice
1/3 cup Grapeseed Oil
1 Egg
2/3 cup Sucanat
3 Tablespoons Molasses
½ cup Plain Yogurt
1 ½ cups Chopped Apples
Instructions: Preheat
oven to 350 degrees. Grease and flour an
8 inch square baking pan. Stir together
the flours, ginger, baking powder and soda, cinnamon, nutmeg, and
allspice. In another bowl, beat the oil
and egg until combined. Add the sucanat
and molasses and beat until combined.
Beat in the flour mixture alternately with the yogurt. Stir in the apples. Spoon the batter into the baking pan. Bake 40 minutes or until a wooden pick
inserted in the center comes out clean.
Cool in pan. Cut into 9 squares.