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
The Hoot
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
Broccoli Quiche
by: Mrs. Ross (Team Specialist) I started making this recipe when it was the end of the week and my groceries were getting low. I had plenty of eggs and cooked broccoli. I decided to try and make a quiche. My family loved it. I have been making it for about 3 years now. Source: I made this recipe up on my own. It is fun to adjust the recipe. Sometimes I add onions or baked ham. Ingredients 2 cups cooked broccoli (chopped into small pieces)8-12 eggs1/4 cup milksalt and pepper to taste (optional: 1/2 Cup shredded cheddar cheese, 1 diced onion or any other veggie) Recipe Steps Beat eggs, milk and salt and pepper for 2 minutes. Add remaining cooled ingredients and mix well. Put in a buttered round baking plate. Cook at 375 degrees for 35-45 minutes
Pressure Cooker White Chicken Chili
by: Alan Ripp (Special Friday Principal’s Helper) Not being able to go to the grocery store every day like I used to, I looked for an easy recipe that used pantry staples and super tasty. I make it every 2 weeks now, it’s that good! Source: I found this on-line, searching for easy chicken chili – https://natashaskitchen.com/instant-pot-white-chicken-chili/ Ingredients 2 large skinless, boneless chicken breasts or 2 thighs (frozen works great too)15 oz can black beans drained and rinsed15 oz can white beans drained1 medium onion chopped15 oz can corn with juice10 oz can Rotel diced tomatoes with green chilis with juice1/2 cup chicken broth or stock1 tsp chili powder or to taste1 tsp cumin powder8 oz package cream cheese cut into 6 pieces Recipe Steps Place all of your ingredients into your pressure cooker Add 1/2 to 1 tsp chili READ MORE
Sweet Lokshen Kugel
by: Mrs. Weiss (Literacy Aide) This is a traditional Jewish holiday dish. However, we love it so much that we make it often! Source: This recipe is from Grandma Regina Weiss. Ingredients 12 oz wide egg noodles6 large eggs1 lb sour cream (2 cups)8 oz cottage cheese (1 cup)8 oz cream cheese, softened (1 cup)1 cup sugar1/4 cup unsalted butter, melted1/4 tsp saltCinnamon and sugar for dustingNonstick cooking oil spray Recipe Steps Place a rack in the middle of your oven and preheat to 350 degrees F. Bring a large pot of water to a boil. Add the noodles to the pot, bring back to a boil, and let them cook until tender (not overly soft), about 5 minutes. Drain and return the cooked noodles to the pot. In a food processor or blender, blend together the eggs, sour cream, READ MORE
Homemade Gnocchi with Tomato Sauce
by: Ms. Bardin (fourth grade teacher) This is a recipe I learned when I traveled to Italy last summer. It was so interesting to learn homemade techniques for dishes I had only seen in restaurants. This year I cooked this dish for my mom for Mother’s Day and it was delicious! Source: Cooking class in Sorrento, Italy Ingredients 2 lbs of red potatoes1 lb flour2 eggs2 28oz cans of peeled tomatoes2 cloves of garlic10 leaves of basil2 tbsp olive oilsaltfresh mozzarella (if desired) Recipe Steps Potatoes Boil unsalted water to cook the potatoes without peeling for 30 minutes. When the potatoes are soft (poke with fork) they are ready. Wait 5-10 minutes for the potatoes to cool In a separate bowl, whisk the two eggs Peel the potatoes and crush them (using a potato masher or ricer is best) READ MORE