Stone Soup

Yesterday I shared the fable of Stone Soup with the first grade class where I volunteer as part of Chefs Move to Schools.  We explored some healthy vegetables and learned that we can achieve a greater good when we all work together, contributing whatever we have to offer. 

I used this site for resources and inspiration including: felt board story templates and a copy of the fable.

Scroll on down for the recipe...

The Fable of Stone Soup

A kindly, old stranger was walking through the land when he came upon a village.  As he entered, the villagers moved towards their homes locking doors and windows.

The stranger smiled and asked, "Why are you all so frightened?  I am a simple traveler, looking for a soft place to stay for the night and a warm place for a meal."

"There's not a bite to eat in the whole province," they told him. "We are weak and our children are starving.  Better keep moving on."

"Oh, I have everything I need," he said. "In fact, I was thinking of making some stone soup to share with all of you." He pulled an iron cauldron from his cloak, filled it with water, and began to build a fire under it.

Then, with great ceremony, he drew an ordinary-looking stone from a silken bag and dropped it into the water.

By now, hearing the rumor of food, most of the villagers had come out of their homes or watched from their windows. As the stranger sniffed the "broth" and licked his lips in anticipation, hunger began to overcome their fear.

"Ahh," the stranger said to himself rather loudly. "I do like a tasty stone soup. Of course, stone soup with cabbage - that's hard to beat."

Soon a villager approached hesitantly, holding a small cabbage he'd retrieved from its hiding place, and added it to the pot.

"Wonderful!!" cried the stranger. "You know, I once had stone soup with cabbage and a bit of salt beef as well; it was fit for a king."

The village butcher managed to find some salt beef.  And so it went, through potatoes, onions, carrots, mushrooms, and so on, until there was indeed a delicious meal for everyone in the village to share.

The villager elder offered the stranger a great deal of money for the magic stone, but he refused to sell it and traveled on the next day. 

As he left, the stranger came upon a group of village children standing near the road.  He gave the silken bag containing the stone to the youngest child, whispering to the group, “It was not the stone, but the villagers that had performed the magic." 

Moral:  By working together, with everyone contributing what they can, a greater good is achieved.

How to Make Stone Soup
In my home, Stone Soup usually takes on the form of leftover veggies that I need to use before they turn bad.  It's a great place to dump a few stray lima beans or some fresh spinach that is hanging on for dear life.  All vegetables are welcome and all contribute in their own ways!

By its very nature, each pot of Stone Soup will take on its own character.  If you need a recipe to get started, here it is:


Stone Soup (6-8 servings)

Ingredients

• 1 large, clean stone
• 1 T vegetable oil or butter
• 1 medium onion, chopped
• 2 celery stalks, trimmed and chopped small
• 1 large carrot, peeled and cut into 1/2 moons
• 3 medium red skin potatoes, chopped into bite-size pieces
• 1 bell pepper, chopped
• 1 medium zucchini, diced large
• 1/2 cup corn kernels, fresh or frozen
• 1/2 cup lima beans, fresh or frozen
• 1 cup green beans, fresh or frozen
• 1 large garlic clove, minced
• Salt and pepper, to taste
• 6 cups vegetable stock (or a mixture of stock and water)

Directions

• Scrub the stone and set aside
• Heat the oil in a large soup pot.  Saute the onions for 3 minutes.  Add the garlic and saute for another minute.
• Pour in the vegetable stock (and water, if using).  Add the remainder of your ingredients, including the stone.
• Allow the soup to come to a boil, then reduce to a simmer.  Continue to simmer the soup until the vegetable are tender, approximately 20-30 minutes. 
• Season to taste with salt and pepper.
• Remove the stone and serve the soup.

I hope you enjoy sharing the story and the soup with the special people in your life!

Vegetable Pizza: A Cool Snack for Kids

Last week I had the pleasure of making vegetable pizza snacks with the 2nd grade class where I volunteer with Chefs Move to Schools. 

The kids were skeptical at first about some of the raw vegetables I asked them to eat...mushrooms, zucchini, tomatoes, cauliflower.  However, I challenged each of them to try one tiny bite of something new or something they thought they wouldn't like.  And you know what?  They did it.  And they liked it. Sometimes just trying a new food is half the battle, so I was incredibly proud of these kids. 
  
How to involve kids in the kitchen:

• Chop a variety of vegetables, put them into bowls, and set up a "vegetable bar" where kids can decorate their own pizzas with the colors, flavors, and designs that appeal to them. 
• Shop together at the grocery store for vegetables that interest the children.  Look for a variety of colors, shapes, and textures to encourage their interest.
• Use this opportunity to introduce a new vegetable.  None of the individual flavors stand out in this recipe, so it is a chance to ease kids into the idea of trying new foods.
• Assemble the pizza on the weekend or in the evening when you have more time.  Cut it into squares and it will be ready to eat after school or added to your school lunch.

Vegetable Pizza
Ingredients
Crust: homemade pizza crust is preferred; alternatives: Pillsbury Crescent Rolls, refrigerated pizza dough, English muffins
16 oz cream cheese, softened
1 cup sour cream
2 T dry Ranch dressing mix (see recipe below to make your own)
2 1/2 cups chopped vegetables - choose the veggies you like the most!  I like to use carrots, broccoli, cauliflower, zucchini, tomatoes, mushrooms, red bell pepper, and green onions

Directions
Bake and cool the crust according to recipe/package directions.  This is traditionally made on a cookie sheet, but it is also fun to make mini-pizzas but cutting the crust into squares or circles.

In a medium bowl, mix the cream cheese, sour cream, and dry Ranch dressing.

When the crust is cool, spread the cream cheese mixture evenly over the crust.  Top with the vegetables and chill in the refrigerator until ready to serve.

To make your own Ranch Dressing Mix:

Combine ingredients and store in an airtight container:

• 1 1/2 T dried parsley
• 1/2 T dried chives
• 1/4 T dried tarragon
• 1/2 T lemon pepper
• 1 T salt
• 1/4 T oregano
• 1/2 T garlic powder

Chefs Move to Schools is a program within Let's Move! and is part of the First Lady's initiative to end childhood obesity within one generation.  Chefs from all over the country are working with schools to provide education, counseling, and support.  We want our kids to have healthy meals at school and to make healthy decisions at home. 

 

To learn more about Let's Move! and Chefs Move to Schools, please visit www.letsmove.gov.

Roasted Butternut Squash

I had the good fortune to spend my morning with some local elementary students as part of the Chefs Move to Schools program.  The kids asked great questions and were very interested in learning about butternut squash.  What a great group!

Here is the recipe we made together:

Roasted Butternut Squash Recipe

Ingredients

·         1 large butternut squash

·         3 tablespoons vegetable oil or canola oil

·         1/2 teaspoon kosher salt (sub: ¼ teaspoon table salt)

·         2 teaspoons pumpkin pie spice

·         1 teaspoon brown sugar

Directions

·         Preheat the oven to 400 degrees

·         Rinse the butternut squash to remove any dirt; dry it

·         Lay the squash on a cutting board

·         Using a sharp knife, cut off the ends of the squash, then cut it in half lengthwise

·         Use a vegetable peeler or knife to remove the tough outer skin from the squash

·         Use a spoon to scoop out the seeds and membranes; reserve the seeds in a small bowl

o   They can be dried and roasted for a snack or planted in your garden

·         Cut the squash into 1 inch cubes and put them into a large bowl

·         Add the oil and mix well

·         Add the salt, sugar, and pumpkin pie spice; mix well and be sure the squash is coated evenly

·         Pour the squash onto a cookie sheet or into a baking dish; move the pieces around so they are in a single layer, if possible

·         Put the pan into the oven and bake for 20-25 minutes, or until the edges of the squash start to turn brown.  To test for tenderness, poke a squash cube with a fork.

Make your own pumpkin pie spice:

In a small bowl, mix together:

·         1 teaspoon cinnamon

·         ½ teaspoon ground ginger

·         ¼ teaspoon allspice

·         ¼  teaspoon ground nutmeg

Stir to blend. 

Yield: 2 teaspoons

I Got The Call Today

I was so excited to hear the voice mail...a local school is stepping up and wants me to join their quest for healthier kids. 

I don't know the details yet, but I will finally be able to get to work as part of the Chefs Move to Schools program led our First Lady's Let's Move.  More details will surely follow. 

For now, I am so excited to know that I will be playing a role in helping local kids eat healthier and learn more about fabulous foods!