Fearless Friday: Sweet Potato Throwdown

Posted on February 16th, 2018 by Allendale Columbia School

Super Chef Yessie Roman and Chief Chef Laura Reynolds-Gorsuch faced off on Fearless Friday in a Sweet Potato Throwdown! Usually on Fearless Friday at Lower School lunch, Super Chef makes a vegetable dish for Chef Laura (who doesn’t typically like vegetables) and some student volunteers to try.

This time, the two chefs did a throwdown using sweet potatoes as the main vegetable ingredient. Super Chef made Sweet Potato Fries (no recipe, just sweet potatoes, olive oil, and seasoning), and Chef Laura made a Vegan Sweet Potato Bread. Students were the judges in the taste test, and the winner was…Chef Laura’s Sweet Potato Bread! (It’s difficult to compete with sugar.)

Recipe: Vegan Sweet Potato Bread

Ingredients

  • 1 1/2 cups white sugar
  • 1/2 cup vegetable oil
  • 2 mashed, ripe bananas
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup water
  • 1 cup cooked and mashed sweet potatoes (or canned sweet potatoes)

Directions

  1. Combine sugar and oil; beat well. Add eggs and sweet potatoes and beat. In a
    separate bowl combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour
    mixture into egg mixture with the water.
  2. Pour batter into greased 9×5 inch loaf pan (or 2 small loaf pans). Bake at 350
    degrees for about one hour.
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Posted in: Fifth Grade, First Grade, Fourth Grade, Highlights, Kindergarten, Lower School, LS Birches, MS Birches, Second Grade, The Birches, Third Grade, US Birches

Fearless Friday: Caramelized Turnips

Posted on February 9th, 2018 by Allendale Columbia School

Today’s Fearless Friday vegetable preparation in Lower School is Caramelized Turnips. AC Lunch Lady Patty Babcock did the honors with Super Chef Yessie Roman. Did everyone like it? Watch the video, then try the recipe for yourself!

Recipe: Caramelized Turnips

Ingredients:

3 cups small diced peeled turnips
1/4 cup of water
1 cup of veggie broth
1 Tbs butter, or more as needed
 1 Tbs Extra Virgin olive oil
2 Tbs sugar

Preparation:

  1. Place Turnips into skillet with water and broth over medium heat, and simmer until the water evaporated and turnips are tender, about 15 minutes.
  2. Stir in the oil, and sprinkle on the sugar.
  3. Gently cook the turnips they are a little brown and sticky coating on the turnips, about 10 minutes.
  4. Serve hot. Enjoy.
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Posted in: Fifth Grade, First Grade, Fourth Grade, Highlights, Kindergarten, Lower School, LS Birches, MS Birches, Second Grade, The Birches, Third Grade, US Birches

Fearless Friday: AC Rainbow Carrot Salad

Posted on February 2nd, 2018 by Allendale Columbia School

It’s Fearless Friday, and this week, AC Lunch Lady in Chief Laura Reynolds-Gorsuch and four students try Super Chef Yessie Roman’s AC Rainbow Carrot Salad. It’s a vegan recipe, made with orange, yellow, and purple carrots.

At Allendale Columbia School, Fearless Friday is when Lower School students join Laura, who admits she doesn’t usually like vegetables, in trying one of Super Chef’s veggie concoctions.

And the verdicts?  “I love it!”, “It was delicious!”, “My favorite food”, and “Amazing!” It looks like this is one you’ll want to try at home.


Recipe: AC Rainbow Carrot Salad (6-8 servings)

Ingredients
  • 6 cups shaved rainbow carrots
  • 1/3 cup extra virgin olive oil
  • ¼ cup white vinegar
  • 1 Tablespoon balsamic vinegar
  • 1 minced garlic clove
  • 1 teaspoon Dijon mustard
  • 1 teaspoon oregano
  • 1 teaspoon kosher salt
  • ground black pepper to taste
  • ¼ cup green onions, sliced
Directions
  1. Using short strokes with a vegetable peeler, shave carrots into thin shavings about 2 inches long.
  2. Whisk together olive oil, vinegar, and spices in a bowl; pour over carrots and toss gently. Season carrots with salt and pepper; sprinkle with green onions.
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Posted in: Fifth Grade, First Grade, Fourth Grade, Highlights, Kindergarten, Lower School, LS Birches, MS Birches, Second Grade, The Birches, Third Grade, US Birches

Fearless Friday: Ginger Beet Soup

Posted on January 19th, 2018 by Allendale Columbia School

It’s Fearless Friday at Lower School lunch, when AC Lunch Lady in Chief Laura Reynolds-Gorsuch tries a vegetable she’s never liked or hasn’t tried before with some Lower School volunteer tasters. Superchef (Yessy Roman) has been out this week, so Son of Superchef (Josh Roman) used his inherited superpowers to make the treat, a vegan ginger beet soup, and it was presented by a special substitute Superchef: Mr. Gee!

All five tasters said they liked it! They all thought it was a sweet, a little sour, and good for you, and, as one reviewer said, “just perfect!”

Here’s the recipe, if you want to try it at home, courtesy of Lento and 585 Magazine.

Lento’s Super Simple Beet and Ginger Soup

  • 1 lb beets
  • 1 onion
  • 6 cloves garlic
  • 4 to 6-inch piece of ginger (depending how gingery you like your soup)

Peel and rough-chop all the vegetables. Sweat in oil for a couple of minutes. Cover with water by an inch or two. Simmer until the beets are tender. Puree in a blender and strain. Season with salt and white pepper to taste.

Optional garnishes: sour cream, dill, dill oil, beet chips, creme fraiche, horseradish, etc.

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Posted in: Highlights, Lower School, LS Birches, The Birches