MONTESSORI DELIGHTS Lunches from the Princeton Montessori School Toddler Kitchen
Do not tell them how to do it. Show them how to do it and do not say a word. If you tell them, they will watch your lips move. If you show them, they will want to do it themselves. ~ Dr. Maria Montessori
This cookbook was lovingly prepared by Mrs. Procaccini, Toddler teacher. Alona is celebrating 30 years working with toddler children.
Dear Parents, It was such a pleasure putting this little cookbook-let together! Most every child has tried all of the recipes and thoroughly enjoyed them! Please remember, you are the shopper, you are the most important role model. Try to buy and incorporate the freshest produce and ingredients for your little ones growing body and developing brain! Keep in mind that each day a toddler needs: 2-3 servings of fruit 2-3 servings of vegetables 2-3 servings of dairy 6 servings of whole grains 2-3 servings of fat 2 servings of meat, poultry, fish, eggs 2 servings legumes, nuts 1-2 servings iron- rich foods It sometimes takes a child more than 30 times of being introduced to a new food before they will try it. Practice patience, try a bite and exude delight on how much you like it! At school we say, “your tongue might like it today.� Eating as a family as much as possible helps children to develop a healthy relationship with food and to build an acceptance of different flavors and textures. It will also foster grace and courtesy. In addition, having your little one help prepare the meal is also a proven way to have your child have an interest as it is served. May you truly enjoy shopping, preparing, setting the table and having a conversation while eating delicious healthy meals! Happy Cooking and may you have delightful meals together, The Toddler Teachers
Italian Red Sauce INGREDIENTS
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4 (28 oz.) cans Italian crushed tomatoes 1 (28 oz.) can Italian tomato sauce 3 (6 oz.) cans Italian tomato paste 6 cloves of garlic minced 4 bay leaves (optional) 2 large onions finely chopped 2 red large sweet peppers finely chopped 1 lg. bunch fresh basil 1/3 c. oregano 1 large fresh bunch flat leaf Italian parsley Salt to taste 3 Tbsp. sugar 5 large carrots peeled and finely chopped Pepper to taste Extra-virgin olive oil
DIRECTIONS
In a large stock pot, coat bottom of pot with ¼ inch of oil. When simmering, there should be a small ring of oil coating edges of the pot. Saute garlic, DO NOT BURN. Add veggies, spices and bring to a low boil. Then add crushed tomatoes and paste. Reduce heat and cook for 4 hours stirring frequently. Do not allow sauce to stick to the bottom of the pot or it will burn. Adjust salt to taste.
Pasta with Red Sauce INGREDIENTS
• 4 c. of red sauce • 1 box of your favorite pasta • Parmesan cheese for garnish DIRECTIONS
Heat red sauce. Prepare pasta and drain. Serve in bowls and garnish with Parmesan cheese.
Creamy Parm Tortellini Tomato Soup INGREDIENTS
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3 Tbsp. butter 1 large onion, diced 1 red pepper, diced 5 cloves garlic, minced 3 tsp. Italian seasoning 5 Tbsp. flour 2 qt. vegetable or chicken broth 2 (28 oz.) can diced tomatoes 1 (6 oz.) can tomato paste 1 large package fresh cheese tortellini 1/4 c. organic cream 1/2 c. freshly grated Parmesan 3 c. spinach, packed (optional) Freshly ground black pepper 5 Tbsp. basil, thinly sliced for garnish
DIRECTIONS
In a large pot over medium heat, melt butter. Add onion and cook until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute more. Add Italian seasoning, flour and whisk to combine. Cook 1 more minute. Add broth, tomatoes, red peppers, tomato paste, and tortellini. Bring to a boil, then simmer until tortellini is cooked, about 10 minutes. Add the cream and Parmesan and stir to combine. Add spinach and let wilt. Season with salt and pepper. Garnish with basil and serve.
Grilled Cheese INGREDIENTS
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Whole grain bread Butter Organic cheese of your choice (we use American) Diced vegetables (optional)
DIRECTIONS
Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese, add any diced vegetables, cover with another slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted.
Instant Pot Vegetable Soup INGREDIENTS
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3 Tbsp. extra-virgin olive oil, plus more for serving 2 medium onions, chopped 5 garlic cloves, minced 1 (6 oz.) can tomato paste 3 c. chopped cabbage (optional) 3 c. small cauliflower florets 5 carrots, peeled and thinly sliced 5 celery stalks, thinly sliced 3 red peppers, chopped 2 medium zucchini, chopped 2 (15 oz.) can diced tomatoes 2 qt. chicken or vegetable broth 5 tsp. Italian seasoning 2 tsp. paprika (optional) Freshly chopped parsley, for serving
DIRECTIONS
Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until onion softens, 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine. Lock lid and set the machine to cook at high pressure for 12 minutes. When finished, carefully turn steam valve to the venting position to release the pressure. Stir soup and season with salt and pepper. Garnish with parsley and a drizzle of olive oil before serving.
Yummy Mac & Cheese INGREDIENTS
• 2 lb. elbow macaroni, cooked • 3 Tbsp. extra virgin olive oil • 1 c. unsalted butter • 1/3 c. all purpose flour • 3 c. organic whole milk • 1 c. organic heavy cream • 4 c. shredded cheddar cheese
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2 c. shredded Gruyère cheese 1 sm. container mascarpone cheese Salt and pepper to taste 1 c. panko crumbs (optional) 1 c. Parmesan cheese shredded 5 Tbsp. butter for panko crumbs
DIRECTIONS
Preheat oven to 350 F. Lightly grease a large 4 qt. baking dish. Combine shredded cheeses in a large bowl. Cook the pasta one minute shy of al dente, remove from heat, drain, and place in a large bowl. Drizzle pasta with olive oil and stir to coat the pasta. Set aside to cool. Prepare cheese sauce: Melt butter in a deep saucepan. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden. Gradually whisk in milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue whisking for another 2 minutes. Add cheese, whisking until creamy and smooth. Sauce should be nice and thick. Stir in the cooled pasta until fully coated with cheese sauce. Pour into the prepared baking dish. In a small bowl, combine panko crumbs, Parmesan cheese and melted butter. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes.
Pierogi Casserole INGREDIENTS
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2 lb. bag of potato & cheese pierogies 5 carrots chopped 1 large onion chopped 1 head of broccoli, chopped 2 red peppers, chopped 3 minced garlic cloves 1 head of cauliflower, chopped 5 large tomatoes, chopped ½ c. fresh parsley ½ lb. shredded cheese of your choice Extra-virgin olive oil Salt and pepper to taste
DIRECTIONS
Pop the pierogies into boiling salted water; stir so they do not stick to the bottom of the pot. Cook according to package directions. Drizzle with olive oil and set aside. Meanwhile heat a skillet, add 5 Tbsp. olive oil and saute the garlic, onions, parsley, carrots, broccoli, tomatoes, cauliflower and red peppers until the onions are translucent. Mix the pierogies and the vegetable mixture together. Pour into a lightly oiled large casserole dish (9”x14”x 3”). Top with shredded cheese and bake at 350 for 30 minutes.
Pizza SUGGESTED PIZZA INGREDIENTS
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Pizza crust, pita bread, naan, English muffin Extra-virgin olive oil Tomato sauce (smooth, or puréed) Firm mozzarella cheese, grated Parmesan cheese, grated Mushrooms, very thinly sliced if raw Bell peppers, stems and seeds removed, very thinly sliced Italian pepperoncini, thinly sliced Italian sausage, cooked ahead and crumbled Chopped fresh basil Chopped fresh parsley Pesto Pepperoni, thinly sliced Onions, thinly sliced raw or caramelized
DIRECTIONS
Choose your crust and put on baking sheet. Add sauce, any vegetables you choose and then the cheese. Bake at 425 for 20 minutes.
Butternut Squash Soup INGREDIENTS
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2 large butternut squash, peeled and cubed (seeds removed) 5 potatoes, peeled and chopped ¼ c. extra-virgin olive oil Salt to taste Freshly ground black pepper 5 Tbsp. butter 2 onions, chopped 3 stalks celery, thinly sliced 3 large carrots, chopped 8 c. vegetable or chicken broth
DIRECTIONS
Preheat oven to 400 degrees. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes. Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, and pepper. Add roasted squash and potatoes and pour over broth. Simmer 10 minutes. Using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)
Quick Vegetarian Couscous Delight INGREDIENTS
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2 boxes Original Pearled Couscous 1 onion, diced 2 cloves of garlic, minced 2 red peppers, diced 2 small cans diced tomatoes 4 c. vegetable or chicken broth 3 fresh zucchini, diced 1 bag frozen organic green beans, corn, carrots ¼ c. extra-virgin olive oil
You will need one large deep skillet with a lid to prepare the vegetables and a large saucepan to prepare the couscous. DIRECTIONS
- Pour olive oil into a large deep skillet, medium heat. - Add all of the diced and minced vegetables. - Saute 15-20 minutes while the couscous is cooking. - Pour 4 cups of broth in a large saucepan and bring to a boil. - Add 2 boxes of pearled couscous. - Reduce heat and simmer 10 minutes until broth has been absorbed. - Stir in the cooked vegetables.
Tortellini with Tomato & Vegetable Sauce INGREDIENTS
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3 c. of Italian Red Sauce 1 bag frozen carrots, peas and green bean mix Extra-virgin olive oil 1/2 c. shredded Parmesan cheese 2 lbs. of tortellini
DIRECTIONS
In a large saucepan cook frozen vegetables in olive oil. Add three cups of red sauce. Boil tortellini in a separate pot, drain and add to sauce. Garnish with Parmesan cheese.
Cheese & Vegetable Quesadilla INGREDIENTS
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1 c. chopped red pepper 1 c. chopped zucchini 1 c. chopped yellow squash 1 c. chopped red onion 1 c. chopped mushrooms 1 Tbsp. extra-virgin olive oil Butter Tortillas 2 c. shredded Cheddar cheese
DIRECTIONS
In a large nonstick pan, cook the vegetables of your choice in olive oil over medium heat for about 7 minutes, or until just tender. Remove vegetables from pan. Coat the same pan with butter, and place one tortilla in a pan. Sprinkle cheese evenly over tortilla and add vegetable mixture over the cheese. Fold tortilla in half and cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan and repeat with remaining ingredients.
Vegetable & Bean Soup with Pasta INGREDIENTS
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5 large carrots, chopped 3 sticks celery, chopped 1 large onion, chopped ¼ c. extra-virgin olive oil 5 medium potatoes, diced (chopped, peel if you wish) 5 cloves garlic, minced 1 Tbsp. flour 5 diced tomatoes with juices 8 c. vegetable broth or chicken broth 1 can white beans, drained 1 can red kidney beans, drained 1 c. frozen peas Salt & pepper to taste 2 c. pasta
DIRECTIONS
Prep your carrots, celery, tomatoes and onion. Add them to a large pot over medium-high heat along with the olive oil. Sauté for 7-10 minutes, stirring often. Stir in the garlic and flour and cook for about 30 seconds. Add the diced tomatoes, vegetable broth, potatoes,and beans. Add pasta, increase the heat to high and bring to a boil. Cover with the lid slightly ajar and let simmer for 20 minutes.
Vegetable Lentil Soup with Pasta INGREDIENTS
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1 lb. bag carrots peeled and diced 1 large onion, diced 3 cloves garlic, minced 5 stalks of celery, diced 2 zucchini, diced 3 diced tomatoes 8 c. vegetable or chicken broth 2 c. red lentils 1 box elbow macaroni (any small pasta) Salt and pepper to taste Parmesan cheese, for serving (optional) Extra virgin olive oil
DIRECTIONS
- Heat olive oil in a large pot over medium heat. - Add all of the diced vegetables and saute 10 minutes. - Pour in the broth, diced tomatoes and lentils, and bring to a boil. - Reduce heat and simmer 40 minutes, stir occasionally. - Add the pasta in the last 15 minutes.
Vegetarian Rice with Tofu INGREDIENTS
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3 c. cooked organic rice 3 Tbsp. vegetable oil divided 1 large onion, finely chopped 3 carrots, chopped 2 red bell peppers, chopped 1 c. frozen peas 2 tsp. minced garlic 5 Tbsp. soy sauce or more to taste 1 c. of cubed tofu
DIRECTIONS
In a large wok or skillet, heat the vegetable oil over medium high heat. Add the vegetables and tofu to the pan; cook 7-10 minutes. Add the garlic and cook for 30 seconds. Add the rice to the cooked veggies and tofu in the pan. Stir in the soy sauce and mix gently until everything is thoroughly combined and warmed through, 3-4 minutes. Season to taste with salt and pepper, add more soy sauce if desired. Serve immediately, sprinkled with sliced green onions if desired.
Vegetarian Baked Beans INGREDIENTS
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2 (16 oz.) cans of red beans 1/4 c. maple syrup 1/4 c. light brown sugar 2 c. vegetable broth 1 large onion, diced 1 small can tomato paste 3 Tbsp. mustard 4 Tbsp. ketchup Salt and pepper to taste
DIRECTIONS
- Combine all the ingredients in a Dutch oven. - Bake covered for 45 minutes at 350 degrees.
Tomato Soup with Shell Pasta INGREDIENTS
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3 lbs. crushed canned tomatoes 4 cloves garlic, peeled and crushed 1 large onion, diced 1 red bell pepper, diced 5 Tbsp. extra-virgin olive oil Salt & pepper to taste 3 tsp. dried oregano 3 c. vegetable or chicken broth Fresh basil & parsley for serving 1 box of elbow pasta or small shells Parmesan cheese for serving
DIRECTIONS
In a stockpot, over medium heat, add oil, combine the tomatoes, onions, peppers, garlic and broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run a hand held mixer through the mixture. Return to the pot and add pasta. Cook for an additional 15 minutes.
Warm Soft Taco with Cheese INGREDIENTS
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2 c. corn 2 zucchinis, peeled and diced 2 onions, diced 2 red peppers, diced 2 green peppers, diced 5 tomatoes, diced 1 can black beans, drained 1 can red kidney beans, drained 1/8 c. extra-virgin olive oil ½ lb. shredded Cheddar cheese ½ lb. shredded Monterey Jack cheese Sour cream for topping 3 avocados, sliced for topping Cilantro for topping Soft Tortillas
DIRECTIONS
In a large skillet, combine and saute all the vegetables in olive oil until tender. Stir in beans. Cook, uncovered, over medium heat for 3-4 minutes or until heated through, stirring occasionally. Spoon a heaping spoonful onto half of each tortilla; top with sour cream and cheese.
Banana Bread INGREDIENTS
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1/2 c. vegetable oil 1 c. sugar 2 eggs 2 c. all-purpose flour 3 mashed bananas 1 tsp. vanilla extract 1 tsp. baking soda, dissolved in 1/4 c. warm water
DIRECTIONS
- Mix together oil and sugar. - Add eggs and beat. - Add remaining ingredients to the egg mixture. - Mix recipe with a wooden spoon. - Pour in a greased loaf pan. - Bake in a 350 degree oven for 1 hour.
Breakfast for Lunch INGREDIENTS
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Organic frozen waffles Fresh fruit Frozen sweet potato tots Vegetarian or turkey sausage Organic maple syrup for dipping
DIRECTIONS
Prepare waffles, sweet potato tots and sausage according to directions. Wash and prepare your choice of fresh fruit. Plate and enjoy!
Princeton Montessori School 487 Cherry Valley Road, Princeton, NJ 08540