Allen Creek Recipes

Apple Crisp a la Senior Preschool

Contributor: Dina Stillings

This dish was the cap of our Fall Community Meal this year and is quick, easy, and a great way to bake with children.

INGREDIENTS

  • 6 to 8 Apples, nice tart ones: peeled, cored, and sliced
  • 2 Tbs. Orange juice, apple juice, or apple cider
  • 1 c. Oats
  • 3/4 c. Dark brown sugar or light gently packed 
  • 3/4 c. Flour
  • 1 Stick cold butter

STEPS

Place apples in baking pan  8 x 12, and pour in juice. Mix all dry ingredients in mixing bowl and cut in butter. Add dry mixture to the top of apples but don't press down. Bake @ 350 till golden brown, about 40 min. Let cool, eat and enjoy!

Ms. Miller's Green Beans

Ms. Miller is known in these parts for her inventive vegetable dishes, straightforward, hearty, and really tasty! She adapted this recipe from Fine Cooking for a staff birthday lunch this fall.

Ingredients

  • 1 Tbs. less-sodium soy sauce
  • 1 Tbs. honey
  • 1 Tbs. unsalted butter
  • 2 Tbs. extra-virgin olive oil
  • 12 oz. green beans, trimmed
  • Kosher salt
  • 1 Tbs. minced garlic
  • 1/2 tsp Sesame oil (Optional)

Mix the soy sauce, honey, sesame oil (if used), and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.

In a sauté pan, heat the butter with the olive oil over medium-high heat. When the butter and oil are melted and mixed, add the green beans and a pinch of salt salt and toss to coat well. Cook, turning occasionally, until browned, shrunken, and tender, around 7 minutes.

Reduce to low, add garlic, and cook, stirring until the garlic is softened, about 30 seconds. Add the soy mixture, and stir until the liquid reduces to a glaze that coats the beans.

Transfer the beans to the serving dish with the sauce. Serve warm.

Anika's Favorite Refrigerator Dill Pickles

Here is our pickle recipe.  We are happy we're getting to share it around the school as making refrigerator pickles is something special that she and I do together. This recipe grew out of years of experimenting with pickles, all-cold or heated, and some more recent smaller experiments over the summer of 2014. There are many ways to adjust this recipe for your own preferences.  

Edible Ingredients:

  • 1 large bunch fresh dill with seed heads

  • 4-6 cloves garlic, peeled and pressed (sliced in half or smaller if very large)

  • ½ peck of small cucumbers (pickling variety or other small cucumber)

  • ~4 C water

  • ~½ C white vinegar

  • ~2-3 Tbs. kosher salt

 

Hard Ingredients:

  • 3-4 16 oz jars with lids, or

  • a large plastic air-tight container with lid

 

Directions:

  1. Add garlic and dill to the bottom of each container.

  2. Cut the cucumbers into spears, slices, or whatever shape you like.  Add the cucumbers to the jars, packing in as many as you can without having to force them in.

  3. In a large bowl combine the water, vinegar, and salt.  Stir well until the salt is dissolved.  (You can heat the water to help the salt dissolve, but let the mixture cool thoroughly before pouring over the cukes.)

  4. Pour the mixture into each container of cucumbers so that they are completely covered.  Top with additional dill if desired. (Make additional brine if you need more.)

  5. Refrigerate for a minimum of two days.  We’ve found that the pickles tend to develop the best flavor when left for about 2-3 weeks.

 

Additional Notes:

The ingredient values can shift depending on your taste preference, and the brine is very forgiving.  We tend to like more vinegar-y pickles.  Although this recipe does not include any sugar, if less vinegar is used the pickles tend to end up slightly sweeter than we like.  With that in mind I tend to use more vinegar and a bit less salt.  We also really like garlic, so we usually use something stronger like German White and use quite a few cloves (6 at least, sometimes more). The garlic also tastes great by itself after pickling.

Welcome to Our Table!

While low to the ground, for the most part, and surrounded by tiny chairs, the experience of sitting down at a table for a meal at Allen Creek is a joyful part of our lives at the school. From Community Meals, prepared by the children and teachers, to the teacher birthday potlucks, to Dining 4 Kids, our annual fund-raiser, sharing food together is a foundation of the relationships that sustain us. What follows in this blog, we hope, is a record of the dishes, snacks, meals, recipes, menus, and choices that have graced our tables. Please contact the school if you have something to share with all of us.