Tudorka Tots
T-Day Roundup

Happy Wednesday, everyone!

This week at Tudorka Tots we are in the midst of a unit about culture and language. We are learning all about the different holidays people celebrate, too.

On that note, a big thank you to everyone who participated in our Thanksgiving celebrations last week. We couldn’t have done it without you. Here are a few photos:

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Speaking of food, you may have noticed a new face around Tudorka. We are happy to officially introduce our new chef, Emma! Here’s a new note from our new chef extraordinaire:

“Hola, my name is Emma. I will be working at Tudorka Tots as a chef. I have four children of my own and have always loved to cook for my children. I look forward to cooking for your children and helping them grow strong. Thank you for the opportunity to be here with the children and making sure they have delicious food to eat.”

Welcome, Emma!

 

We also received three recipes for our holiday recipe shareout. Please continue to send them in and we will post throughout the season.

 

Roasted Acorn Squash with Chile-Lime Vinaigrette

Makes 4 servings.

2 (1 1/2 – to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Holiday Dressing

Ratio: 2 parts liquid: 1 part egg

  • 1/2 cup butter
  • 4 fat leeks, thinly sliced and thoroughly rinsed of all dirt
  • 3 tablespoons fresh sage, minced
  • 1 tablespoon fresh thyme, minced
  • Salt and pepper to taste
  • 6 eggs
  • 3 cups turkey stock
  • 8 cups cubed white bread (1 large loaf sourdough or country  bread)
  • 1/4 cup fresh parsley, chopped
  1. Preheat the oven to 300°F/190°C.
  2. In a large sauté pan over medium heat melt the butter, then sweat the leeks and add the minced sage and thyme. Season with 2 four-finger pinches of salt and some freshly ground black pepper.
  3. Combine the eggs and the turkey stock and whisk or blend to combine.
  4. Combine the sautéed leeks, bread, custard (eggs and turkey stock), and parsley. Toss and set aside for 10 or 15 minutes, pressing down on the bread so that it absorbs the custard.
  5. Butter a baking dish or a cast iron skillet, and pour in the stuffing. Dot the top of the stuffing with extra butter. Cover with aluminum foil and bake 30 minutes; uncover and bake until golden, 15 to 30 more minutes.

Vegetable Soup

4 tablespoons Olive Oil

2 cups chopped leeks
2 tablespoons minced garlic
Salt/pepper to taste
2 cups carrots
2 cups potatoes
2 cups fresh green beans
2 quarts chicken (or veg broth)
4 cups peeled seeded chopped tomatoes
2 ears of corn, kernels removed
1/4 cup chopped parsley leaves
2 tsp lemon juice
Heat EVOO in large stock pot over medium/low heat. Once hot, add leeks, garlic, salt, cook 7 minutes. Add carrots, potatoes, green beans, cook 5 minutes.
Add stock, cook high heat until summering. Once simmering, add tomatoes, corn, pepper. Reduce heat to low, cover, and cook until veggies are tender. (About 30 minutes)
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One last thing! A friendly reminder that you can now support Tudorka Tots through Amazon Smile. Click here to set up your account!

Have a great week everyone!