Category Archives: Beans/Nuts/Seeds

Healthy Plant-Based Protein Beans Lab | Family and Consumer Sciences Foods Lab

Our recent whole grains and beans snack lab was very popular. Students enjoyed learning to incorporate healthy plant-based proteins into their diets with healthy snacks.

Just kidding- they liked cooking and eating. But we know they learned in the process. đŸ˜‰

First, every group made a batch of whole wheat crackers.

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The instructions call for the crackers to be cut into 1″ squares, but one group had some extra time on their hands and got into the cookie cutters.

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Then each kitchen group was assigned a bean-based snack recipe.

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Clockwise from left we have: Buffalo Ranch Roasted Chickpeas, Cowboy Caviar, Cookie Dough Dip (made with chickpeas!), another bowl of Cowboy Caviar (I have an extra kitchen in this class), Black Bean Brownies, and Go Hawks Salsa.

The students love this lab! Even the black bean brownies got rave reviews. One student somehow missed that the brownies were mostly black beans. After her classmates got done laughing they were so excited to tell me that she really liked the brownies, not knowing they were healthy.

They are looking forward to tricking their families with the brownies and cookie dough dip and serving the other healthy beans dishes at their next get-together.

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How To Substitute Squash for Pumpkin, Roast Seeds, Roast Squash, Microwave Shortcut

IMG_20141125_081248_871Yesterday’s post about our huge squash donation came up with a few questions. I worked to answer them below. Hope it helps!

Really? You can substitute squash for pumpkin?

Yes, with excellent results! It is a great money saver, especially when baking on such a large scale like we do in classrooms. I was fortunate enough to have my squash donated but even if it was purchased it costs about $.75 per pound compared to sugar pumpkins which are about $3 each. Our acorn and carnival squash was more yellow than orange like canned pumpkin. The pumpkin spice craze is more about the “spice” and less about the “pumpkin.” In my opinion there is no taste difference.

How do you roast seeds?

I cut the squash in half before the Food and Nutrition students got to class.

  1. Preheat oven to 350. Spray a baking sheet with non-stick cooking spray.
  2. Scoop out the seeds and slimy strings into a small bowl.
  3. Add cold water to the bowl.
  4. Pull the seeds away from the strings and place them in a colander.
  5. Rinse the seeds with cold water.
  6. To dry the seeds, stir with a paper towel. They do not have to be completely dry.
  7. Sprinkle seeds onto prepared baking sheet. Spray seeds. Sprinkle with your choice of seasonings. My students like salt and garlic powder. They tried brown sugar and cinnamon with mediocre results.
  8. Bake for 10 minutes.

How do you roast squash?

I like to roast squash in the microwave. Place the halves “face down” in about 1/2″ of water in a glass pie plate. Cook for 15 minutes or until the outer skin can be easily pierced with a fork.

Because I was cooking such a volume, I roasted them in the oven. I sprayed the inside of the squash with non-stick spray, placed face down on a baking sheet, and baked for about 45 minutes.

How do you use fresh squash or pumpkin in a pumpkin pie recipe? I always used canned.

My students used this recipe from Taste of Home, substituting squash for pumpkin. I like that this recipe uses plain milk instead of evaporated, which is less expensive.

I’m crossing my fingers that my garden grant is successful. Then next year my students can grow and pick their own pumpkins and squash.

Have you ever substituted squash for pumpkin? Share your tips below.

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We Are Thankful for Mrs. Buh and Bass Farms of Cedar Rapids Iowa for the Squash Donation

This Thanksgiving my students were especially thankful for our associate, Mrs. Buh, who organized a donation of more than 25 squashes to our FCS department. The CSA (Community Sponsored Agriculture) program that she is part of said she could have whatever squash was leftover in the field. She was so kind to pick it up and bring it in for the students.

There was enough squash for each of my Food and Nutrition students to have half.

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They dug out the seeds, separated them from the “stringy stuff,” and seasoned and roasted them.

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I roasted the remaining squash for the Bakery students.

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There was enough squash for each student to bring home a pie for Thanksgiving.

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Thanks again, Mrs. Buh!

I hope what you've read is useful! I post here biweekly with resources for Family and Consumer Sciences and Home Economics teachers and share my classroom happenings much more frequently on Instagram, Twitter, and Facebook. Sign up to receive an email when new content is added to my blog. Thanks for visiting!