Hello Underwood Families, As the school year comes to a close, we would like to acknowledge and thank the teachers, staff, volunteers and parents that have come together and really stepped up to help our students through this very uncertain time. Your participation and support now and throughout the school year is what makes the Underwood community such a special one! Thank You Principal HaroldWe would also like to send a heartfelt thank you and well wishes to Principal Elaine Harold as she transitions out of her role as interim principal at Underwood. Her leadership, hard work, and commitment to the Underwood staff, teachers, students, and families throughout the school year and particularly during this uncertain time is very much appreciated. If time allows, please show your appreciation before June 18th. Email (from you and/or your student): Snap a photo READ MORE
The Hoot
Nurse Carrie’s Home Health Room Videos
Video #7 – School Year Finale Check out the “finale” of Nurse Carrie and her student puppets as they talk about how to be safe and healthy and also have fun this summer. I pay a special tribute at the end to our 5th grade graduates who started as kindergartners my first year at Underwood 6 years ago. Thank you all for your positive feedback and support of these videos. I hope to make more in the future. I don’t know what school will look like in September but I am crossing my fingers that we will be able to be safely together in some capacity. Please reach out to me anytime if you have any questions, concerns or just want to give me updates about your kids. I will be checking my email semi-regularly and would love to hear READ MORE
A Note to the Underwood Community
Dear Underwood Community, The Underwood PTO would like to acknowledge the sadness, anger, and fear many may feel after watching the injustice surrounding the death of Mr. Floyd and the subsequent unrest throughout our country. Our school expectations are to take care of ourselves, others, and the environment. Part of “taking care” is recognizing and speaking up when we, others, and the environment are being treated unjustly. Many of our students have been learning about being an upstander – about recognizing when something is wrong, and acting to make it right. Below are a few resources to help Underwood families as they think about how to be upstanders in this time. FORJ City-Wide Meeting: Symptoms of COVID-19 and Racism in our CommunityAll members of the Underwood community are invited to join Newton Families Organizing for Racial Justice (FORJ) at READ MORE
Broccoli Tofu over Rice
by: The Dao Family We enjoy takeout Chinese food and this recipe has become a tasty family favorite that we can make at home. The original recipe calls for beef, but we’ve substituted with tofu for a vegetarian version. Source: What’s Gaby Cooking: Eat What You Want Cookbook, 2020 Ingredients 1 block of tofu (firm or extra firm), cubed1/2 cup soy sauce3 T brown sugar5 cloves garlic, minced1 (1-inch) piece of fresh ginger, peeled and grated1 T cornstarch1 T sesame oil1/2 yellow onion, sliced1 large head of broccoli, cut into florets and blanchedCooked rice1 T toasted sesame seeds (optional)3 scallions, sliced on the bias (optional) Recipe Steps Whisk together soy sauce, brown sugar, garlic, ginger, and cornstarch. Set aside. Heat sesame oil over medium-high in a large skillet. Add onions. Saute for 8 mins. Add the blanched and drained broccoli. READ MORE
Cacio e Pepe
by: Luke, Laura, Lilah (grade 2), and Charlotte (K) Goldworm When we went to Rome last year, cacio e pepe quickly became a family favorite. We ate it almost every meal! When we came home we started making it to remind us of our trip and now it is a weekly staple. Source: Epicurious Ingredients 6 oz Pasta1 tsp fresh ground pepper3 T buttera little more than 1 cup Parmesan cheesesalt Recipe Steps Cool pasta, drain, reserving 3/4 cup of cooking water . Melt 2 T of the butter in a large skillet and then add pepper and sauté, swirling the pan, for about 1 min. Add about 1/2 cup of cooling water to pan and bring to a simmer. Add pasta and remaining butter. Add Parmesan, and stir for a few minutes, until cheese melts and combines with liquid READ MORE
Reading & Writing Tips
Join Mrs. Stacey Mann, Underwood’s Literacy Specialist, to hear her top three tips for parents on how to keep students motivated in reading and writing. Please email her at faneuils@newton.k12.ma.us if you have any questions.
Shrimp Meatballs and Vegetable Noodles
by: Haoxuan Hu (kindergarten), Ms. Phillips (ELL teacher) This bowl of noodle ingredients is simple and easy to cook. There are beef, shrimp, vegetables. It is nutritious and suitable for family eating. Source: great-grandmother Ingredients ShrimpBeef BallChinese CabbageNoodles Recipe Steps Cut shrimp, beef balls and vegetables. Boiling water to cook noodles. Cook the noodles and put them in a bowl. Freshly boil a pot of hot water, then put beef ball, shrimp, Chinese cabbage. Add salt, pepper, soy sauce to make the soup fit your taste. Finally, pour the cooked soup on the noodles.
Lemon Raspberry Muffins
by: The Vonnegut Family Shea learned to make these on her own during out time at home! Muffins are best when served warm with butter! Source: 100 Days of Real Food website Ingredients 1 1/2 cups flour1 teaspoon baking soda1/2 teaspoon salt1 teaspoon lemon zest1 stick softened butter1 egg1/2 cup pure maple syrup 1/2 cup milk1 teaspoon pure vanilla extract1 cup frozen raspberries Recipe Steps Preheat oven to 350F. Spray or line muffin pan. In small bowl, whisk together the flour, baking soda, salt, and lemon zest. In a large bowl, use an electric whisk (or beat) cream the butter until smooth. Turn the speed down to low and slowly add in the egg, syrup, milk, and vanilla. With the speed still on low, slowly add in the flour, scraping the sides of the bowl as necessary. Carefully fold in READ MORE
Gluten Free Red Velvet Cupcakes
by: Ms. Hull (4th Grade Teacher) My son only likes cupcakes with chocolate frosting, so we make these half and half- half of the cupcakes get cream cheese frosting and the other half get chocolate frosting. Delicious either way! Source: This recipe is our family’s version of a recipe we found in the “America’s Test Kitchen: How Can it Be Gluten Free” cookbook. We tweaked a few things to make it work for us. Hope you enjoy! Ingredients 1.5 cups King Arthur Gluten Free Measure for Measure Flour 1/4 cup unsweetened cocoa powder1 teaspoon baking powder1/2 teaspoon salt1/8 teaspoon baking soda1 1/4 cups sugar2/3 cup sour cream6 TBS vegetable oil2 large eggs1 TBS red food coloring1.5 teaspoons vanilla Recipe Steps Preheat oven to 350 degrees and line 12 -cup muffin tin with cupcake liners. Whisk flour, cocoa, baking powder, salt, and READ MORE
Auf Lauf (Dutch Baby/German Pancake)
by: Skinner-Holmberg family (4th & 8th grade) My family made “auf lauf” for weekend breakfasts when I was growing up, but when I reached adulthood and asked for the recipe, I found out it had not been written down, and I couldn’t replicate it. Then I received Joy of Cooking and discovered that what we had always called auf lauf was a well-known thing called a “Dutch Baby!” We have this often for brunch on weekends, though we use about half the butter that Joy of Cooking uses! Through quarantine we have made lots of great breakfasts but I always come back to auf lauf because it is easy, homey, yummy, and beautiful! – Erika Source: Our family’s version of Joy of Cooking’s recipe! Ingredients 4 eggs1 cup milk1 cup all purpose flour (can substitute up to 1/2 cup whole READ MORE
Chocolate Chip Skillet Cookie
by: Mrs. Castodio (5th grade teacher) If you know me, you know that I have a BIG sweet tooth and chocolate chip cookies are my favorite sweet treat! When my husband and I got married last year, our friends gifted us a cookbook that they wrote themselves, called The New Newlywed Cookbook. As I was flipping through, this recipe caught my eye and it was the first one I made. I used two mini skillets so that I could have my own warm, gooey cookie skillet all to myself! It is a fun way to change up your traditional chocolate chip cookie dessert and is so delicious with a big scoop of vanilla ice cream on top! Source: The New Newlywed Cookbook by Kenzie Swanhart & Julien Levesque Ingredients 1/2 cup (plus 1 tablespoon) all-purpose flour1/4 teaspoon baking soda1/4 teaspoon READ MORE
Margarita Chicken
by: Lacey Rochford (Executive Assistant) This is a delicious dish that reminds me of home. My parents live far away and whenever I visit, my mom makes this Margarita Chicken for our family to enjoy together. It’s easy to make and requires very few ingredients- a great dish to whip up when entertaining company! Source: Teton County Homemakers (Jackson Hole, WY) Ingredients 2-4 Boneless, Skinless Chicken BreastsHoneyLime JuicePlain Corn Chips- White or YellowSalsaCheese- Shredded Cheddar or Cheddar Jack Mixture Recipe Steps In a bowl, mix honey and lime juice- stir together to a honey consistency Use a rolling pin to crush corn chips in a large quart or gallon size baggie Put chicken in the honey/lime mixture to coat, then put in the corn chip baggie to coat with chips Place chicken breasts in a baking dish that has been READ MORE