Friday, June 4, 2010

School Lunch-- A Follow-Up

Happy Friday, everybody!

We've been cooking up a storm lately, and soon enough I will certainly post a recipe or two. Unfortunately, I think Iain's camera has most of the pictures on it, and he's at work, so I don't have any pretty pictures for you guys.

There are two days of school left before summer vacation, which means two more public school lunches for my kids, plus whatever they get at summer school for those who are attending. Then change is gonna come!!

Whole wheat pasta and rice, from-scratch soups and hummus and dip, plain or reduced-sugar chocolate milk, grilled instead of fried chicken!! Yay! I don't know what exactly provided the impetus for this. Jamie Oliver's Food Revolution, Michelle Obama's anti-obesity work, general awakening regarding the importance of good food? Probably all of the above are contributing factors. All I know is that next year will see some very grumpy kids angry about their chicken nuggets being removed from the menu, but hopefully after an initial shock period they'll come to enjoy the new options.

Also, waste management is set to improve dramatically next year! I'm not sure if this applies to the whole district, but my particular school has switched from styrafoam to cardboard lunch trays. Next year, they'll begin to recycle the trays and compost the leftover food, or donate it to a pig farm.

At any rate, I just wanted to update my rant with this excellent news.

Also, in celebration of wholesome school lunches, have a wholesome cookie recipe. I made these up a couple weeks ago because I wanted to see if I could make a cookie without white sugar or chocolate or other weird things. They were really good!

Wholesome (but perhaps not healthy) Cookies
  • 6 TBS butter, softened
  • 1/4 c. natural peanut butter
  • 2/3 c. brown sugar
  • 1 TBS honey
  • 1 egg
  • drizzle vanilla extract (probably 1/2 tsp.)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • dash salt
  • dash cinnamon
  • about 2/3 cup oats
  • about 1/3 cup raisins
  • Preheat the oven to 350°F
  • Cream the butter, brown sugar, and peanut butter together until nice and fluffy
  • Stir in the egg, honey, and vanilla extract
  • Stir in the baking soda, baking powder, salt, cinnamon, and flours until well blended
  • Add the oats and raisins (optional--feel free to sub in other dried fruit)
  • Drop cookies onto a baking sheet and bake for about 10 minutes, watching to make sure they don't burn. The cookies should feel relatively firm on the top, and if pressed shouldn't indent very far.
  • Let cool on a wire rack and eat warm or at room temperature.

No comments:

Post a Comment