Zucchini Apple Muffins

Actual Quote:  "Ms. Katie, Ms. Katie!  I don't taste the green stuff, I only taste the muffin part."

Recipe
adapted from Smitten Kitchen
24 muffins

3 eggs
1 cup canola oil
1 3/4 cup sugar
1 1/2 cups grated zucchini
1/2 cup grated apple
2 tsp. vanilla
2 cups all purpose flour
1 cup whole wheat flour
2 tsp. pumpkin pie spice or 2 tsp. cinnamon and 1/8 tsp. nutmeg
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

Preheat oven to 350*.

1.  Line 24 muffin cups with liners.
2.  In a large bowl, combine the eggs, oil, and sugar.  Then add the zucchini, apple, and vanilla.
3.  In another bowl, combine the two flours, the pumpkin pie spice or cinnamon and nutmeg, baking soda, baking powder, and salt.
4.  Stir dry ingredients into wet ingredients.
5.  Divide batter into muffin tin.

Bake for approximately 22 minutes.

Figs with yogurt

Here is a link to my other blog about figs.




We sliced and diced and cooked the figs with a little sugar.  Then we ate them over vanilla yogurt.  It was a very sophisticated yogurt experience.  We also tried them raw on Wednesday.  Several children loved the inside of the fig, but not the skin.

  

angel hair with cherry tomatoes and basil

First we washed them...

Then we sliced them...

Then we stirred...

and added some basil and olive oil...

Recipe

2 pints cherry tomatoes

3/4 cup olive oil

10-20 basil leaves

1 pound angel hair

salt to taste

1. Slice cherry tomatoes in half.  Using a serrated knife helps with the ease of cutting.

2. Add olive oil and salt and stir.  One of the children stirred it for about 10 minutes and it made it really delicious.

3. Tear basil leaves and throw into bowl with tomatoes.

4. Cook angel hair al dente and spoon into bowl with tomatoes.  It's okay if there is a bit of the pasta water as it helps give it a more sauce-like consistency.

Montessori activities:  cutting, tearing, spooning, stirring

Back to School

We have already been cutting play dough with a knife to get ready to cut those cherry tomatoes on Thursday.  I've changed the schedule so we can taste on Tuesday and cook with what we taste on Thursday.  This week:  Heirloom tomatoes for tasting and cherry tomato pasta.  Next week: Do I dare get into that whole squash/zucchini thing?  If so, maybe we'll stick with bread and pancakes.