Wishing you a healthy and happy Thanksgiving! Hope it’s filled with family, friends and some time to relax.
Thanksgiving is around the corner and that means recipes, recipes, recipes! My Sweet Potatoes With Marshmallows casserole is a family favorite, and the actual index card with the recipe is special to me because it was written by my Grandmother Ruth. It’s stained and yellowing and I keep it in a sandwich bag but, come to think of it, I should laminate it! For Thanksgiving, we prepare no less than three Sweet Potato With Marshmallow casseroles and, at the end of dinner and divvying “some to take home,” there might be about three quarters of one baking dish left over!
Happy holidays, hon!
Sweet Potato Casserole
- 2 lb can sweet potatoes (light or no syrup preferred), drained
- 1 (8 or 15 oz) can crushed pineapple, drained (either size works, depending on desired sweetness)
- 1 egg, separated
- 1/2 cup brown sugar (can lower sugar quantities if desired)
- 1/2 cup granulated sugar
- 1 bag mini marshmallows (can use less or more of bag as desired)
- nonstick spray or margarine or butter for greasing
- Preheat oven to 350 degrees F. Grease 9 x 11 glass baking with non-stick spray, margarine or butter.
- With hand mixer, beat potatoes well. Add crushed pineapple to potatoes and mix.
- Separate egg and beat egg white until stiff. Set aside.
- Add yolk to potatoes/pineapple mixture and beat.
- Add brown and granulated sugars to mixture and beat.
- Fold egg whites into mixture.
- Pour mixture into greased baking dish. Dot the top with about half of the mini marshmallows.
- Bake for approx, 25 minutes and then dot the remaining marshmallows on top. Bake for about 15 more minutes. Remove from oven when marshmallows are lightly browned. Tip: Pay attention to marshmallows. They will puff in oven before settling. Add second half of marshmallows when first half is only slightly browned.)
- Total bake time is approx. 40 minutes.
Prep Tip: A day or two before the holiday, prepare casserole (steps 2-7) but do not top with marshmallows, and refrigerate. On Thanksgiving, remove prepared dish from fridge about an hour before baking. Bake following instructions to dot casserole with half of the marshmallows, bake partway, add remaining marshmallows, and finish baking.
Some preschoolers don’t mind getting their hands sticky, gluey, and dirty, while others pull their hands back when introduced to unfamiliar textures. Example: glueing feathers to outlined hands to create turkeys. Observation: some kids spread their fingers to be outlined and some have to be prodded. Most kids didn’t mind sticking feathers to a gluey surface, but others will only touch the surface lightly and then hold up fingers in a way that says, “I don’t liking this feeling.”
Despite the different tolerance levels, all the kids love playing in the water table. They enjoyed the floating pumpkin pieces and, similarly, the water-table-as-a-giant-sensory-bin is a hit! It’s filled with pinecones, colorful blocks, gear-like connecting pieces, and measuring cups and shovels. I can’t wait to create different texture combinations using pasta, snow, ice, and assorted found objects.
Playing with different types of textures, tastes, and objects help your child build new ways of talking about the world. Suddenly, the tree is more than a tree, it’s a sapling with smooth bark, or it’s a pine tree with rough bark and a sharp pine scent. Water isn’t just wet, it can be rough (waves), slippery with bubbles, or cold and translucent when frozen. Fine motor skills are those that require the ability to use and coordinate small muscle groups and are important for writing, shoe-tying, buttoning, and zipping, among other things. Sensory play often involves using and building fine motor skills by exploring things using pinching, pouring, and lacing movements.
Happy hands-on learning–always!
Have you heard of The Able Baker in Maplewood, NJ? It has the most delicious baked goods and the place I go to when I don’t have time to bake. Last week, I picked up a Chocolate Chip Pumpkin Bread and wondered why didn’t I think of that? This easy and delicious recipe can only be made better by adding chocolate!
Happy baking, hon.
CHOCOLATE CHIP PUMPKIN BREAD (OR MUFFINS)
Yield: 2 loaves
2 1/2 cups sugar
4 large eggs
1 cup vegetable oil
1 15-ounce can pumpkin puree
3 1/2 cups flour (I used a combination of whole wheat and unbleached flour)
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2/3 cup water
1 cup chocolate chips, add more if desired
Preheat oven to 350 degrees F. Beat first 11 ingredients at low speed with an electric mixer for about 3 minutes or until well blended. Add 2/3 cup water and beat until blended. Stir in chocolate chips and pour batter into 2 greased and floured 9-by-5-inch loaf pans. Or, add batter to muffin tins. Bake for 1 1/4 hours for bread, 35 to 40 minutes for regular sized muffins, or 30 to 35 minutes for mini muffins. Test centers with toothpicks and when they come out clean, they’re done. Cool in the pans on a wire rack for 10 minutes; remove from pans and cool completely on wire rack.
Note: Bread may be well wrapped and kept frozen up to three months.
Halloween may be over, but the pumpkins still have a purpose. Before you throw away your jack-o-lantern, here’s an idea–cut it up into pieces. One of the directors at my preschool suggested this easy, fun and educational kids activity, and the kiddos loved it.
My co-teacher and I cut up our classes’ pumpkins and placed the pieces in a water table. Don’t have a water table? A big plastic bin, large sink or even a bathtub will work.
Our two-year olds had a blast scooping, filling, pouring and experimenting. The blog Miss Ashlee’s Class suggests ways to enhance the activity. Older kids could discuss the parts of a pumpkin, hypothesize whether they think the pieces will float or not, learn about density, and record observations.
Happy hands-on learning–always!
I like roasted seeds and nuts (do I sound like a squirrel?), but have never tried sweet roasted pumpkin seeds. When we were scooping pumpkins and saving the seeds for our two preschool classes, my co-teacher Hannah said she loved the seeds with cinnamon. Mind blown! What planet am I living on? How did I not know about these? Hon, here’s a healthy, vegetarian, vegan, gluten-free, dairy-free, paleo-friendly, kosher recipe from Joy Food Sunshine that I must try!
Happy carving, scooping and baking!
Roasted Cinnamon Sugar Pumpkin Seeds
Tips Before Roasting Cinnamon Sugar Pumpkin Seeds
Pumpkin seeds must dry completely before roasting. Remove the seeds from pumpkins and rinse thoroughly, discarding any stringy orange pieces. Drain seeds by lining a large baking pan with paper towels, spreading seeds evenly in a layer, and letting sit for 24 hours. At the 12 hour mark, change damp paper towels for dry ones, stir to air out pumpkin seeds.
- 3 cups pumpkin seeds dried for at least 24 hours
- 3 Tablespoons coconut oil or butter (or vegan butter)
- 1/2 teaspoon pur vanilla extract
- 4 Tablespoons granulated sugar (or coconut sugar to make paleo)
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
- Preheat oven to 325°F. Very lightly grease a large baking pan, set aside.
- In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
- Melt coconut oil or butter in a large microwave safe bowl or on the stovetop in a 4-quart pot.
- Remove from heat and stir in vanilla.
- Mix in pumpkin seeds until they are all evenly coated.
- Add dry ingredients to the pumpkin seeds and mix until all they are evenly coated.
- Spread pumpkin seeds on your prepared baking pan in single layer.
- Bake for 25-35 minutes, stirring every 10 minutes. They are done when they start to brown.
- To test for doneness: remove a few seeds from the pan and let sit on the counter to cool. If they harden up the seeds are done. If they remain soft, return to the oven, checking them after 5 minutes. Continue baking in 5 minute intervals until done.
- Once seeds are done, transfer them from the warm pan to another pan lined with parchment paper to let cool.
Yield: 3 cups
Store pumpkin seeds in an airtight container for up to 1 week.
One of my favorite sounds is the nighttime chirping of grasshoppers and crickets. Summer chirping lulls me to sleep the same way as ocean waves. Right about now, in mid-October, I pay close attention to insect mate-calling. There will be a night when the air is filled with nature’s stereo, and the next night the record’s put back in its sleeve. Though I love autumn, it makes me melancholy to bid an official farewell to perfect-temperature-nights, warm-sand-days, and a summer’s promise of possibilities.
As I continue to work towards my writing goals, I’ve added something to my thought process–manifestation. I concentrate on my goals; what they are and what it would feel like to achieve them. If you see me gazing at the sky, know that I am sending my independent-minded characters, lyrical writing, and layered stories out into the universe, hoping they find champions who will bring them to life.
Did I know that when I read the poignant poem Postlude, I was also manifesting a grasshopper? I did not, but there he was, away from his lawn forest, a striped-leg, little guy who let me scoop him up. When I opened up my palm, he hung out and studied me with his five eyes. Then, he hopped out of my hand.
Do you think it’s a sign? A coincidence? A message from the universe that my-work-my-heart-my-passion to share the wonder in the world by writing Kidlit is traveling on both puffy white clouds and waving green grass? I pray so.
Stay by the hearth, little cricket.
You prefer me invisible, no more than
a crisp salute far away from
your silks and firewood and woolens.
Out of sight, I’m merely an annoyance,
one slim, obstinate wrinkle in night’s
deepening trance. When sleep fails,
you wish me shushed and back in my hole.
As usual, you’re not listening: Time stops
only if you stop long enough to hear it
passing. This is my business:
I’ve got ten weeks left to croon through.
What you hear is a lifetime of song.
by Rita Dove, Pulitzer Prize winning poet
Posting about pumpkin carving with pre-schoolers led me down a crunchy leaves lane of nostalgia. Decorating our house and preparing costumes weren’t our only Autumn traditions. Cherished were our drives to Ort Farms in Long Valley, NJ where we’d take a hay ride to the pumpkin patch, pick as many pumpkins as we could carry, and load up on apple cider, doughnuts, and honey sticks. After saying hi to the farm animals, we’d head home. Every year, Hubby got increasingly skilled at carving pumpkins. (Check out his haunted house below.)
Hon, what Fall traditions does your family share?
It may seem obvious to say pumpkin carving is an easy and fun kids activity, but if you teach preschool (ahem, my wonderful new job), you might think pumpkins, knives, and carving don’t mix with ten super wiggly, touch-everything, curious two year-olds! What does work? Carving open a pumpkin and letting them feel and scoop out what’s inside.
Eight children reached right in, touching and exploring. (“Mushy, gushy!”) The textures were new to them–which showed on their faces–but they dug out the wet, stringy pulp and seeds anyway. Fun!
Two kids wanted nothing to do with this strange mess and backed away from the pumpkin. Funny!
Later in the week, my co-teacher managed to make use of time when the kids were sitting still. She carved shapes into a face. What a great way to learn!
At home, we carved pumpkins, also. It was a first for my daughter’s boyfriend from California. Hands on all around!
Thanksgiving is around the corner and I’m in the midst of shopping, cooking, baking and cleaning (aka moving piles from one part of the house to another!). At our holiday dinner, I always serve Velvety Vegetable Soup instead of salad, but this year I’m changing it up. (There might be a mutiny!) Since I like the consistency of Velvety Vegetable’s blended veggies, I wondered if I could create the same texture with different ingredients. After combining and refining two recipes: one from Ina Garten for Food Network and one from Serious Eats, I came up with my own version of Tuscan Rosemary White Bean Soup. This yummy soup feels like Fall.
Happy cooking, hon!
–2 tablespoons extra-virgin olive oil, plus more for serving
–3 small to medium onions, finely diced (about 3 cups)
–3 medium carrots, peeled and finely diced (about 3 cups)
–2 ribs celery, finely diced (about 1 cup)
–3 garlic cloves, minced
–2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
–1 quart chicken stock (I use a low sodium “chicken stock” that’s actually parve.)
–1 teaspoon ground thyme
–1 teaspoon dried mustard
–1/4 teaspoon paprika
–1/4 teaspoon tumeric
–2 bay leaves
–2 teaspoons kosher salt
–1/2 teaspoon freshly ground black pepper or to taste
–either 1 large branch fresh rosemary (6 to 7 inches), 4 6-inch sprigs rosemary, leaves finely chopped and stems reserved, or 1 Tablespoon dried rosemary
–Parmigiano-Reggiano for serving, optional
- Heat olive oil in a large stockpot over medium-high heat. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 5-6 minutes. Add garlic and cook, stirring constantly until fragrant, about 1 minute.
- Add chicken broth, beans with their liquid, thyme, mustard, paprika, tumeric, bay leaves, rosemary, and salt and pepper. Increase heat to high, and bring to a boil. Turn heat to low and simmer for about 15-20 minutes.
- Take soup off of heat and let cool a bit. Discard bay leaves and rosemary stems.
- In batches, transfer soup to a blender or food processor and puree until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the stockpot and stir to combine. Season to taste.
- Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano, and serve with crusty toasted bread.
Yield: Makes about 2 quarts, servings 6-8.
Tip: I’ll make this ahead of time, freeze it and, after defrosting, re-blend with a hand blender.