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Monday, May 1

Cultural Cooking : Medieval England

After an adventurous trip to Medieval Times, the kids are knee-deep into all things Middle Ages....including a study of England during this time.  This meal even comes with its own unit study!  Enjoy!


MEDIEVAL TIMES TOMATO BISQUE

  • 2 tbls.  canola oil
  • 2 ea.    medium carrots, peeled
  • 1 ea.    celery stalk, cleaned and trimmed
  • ½ ea.   medium onion, peeled
  • 1 tsp.   garlic, minced
  • 2 ea.    6 oz. cans tomato paste
  • 1 ea.    15 1/2 oz can tomato puree
  • 5 cups  water
  • 1 tsp.   paprika
  • 3 tbls.  sugar
  • 2 tsp.   salt
  • ¼ tsp.   fresh ground pepper
  • Pinch   Italian seasoning
  • ½ ea.   lemon, for juice
  1. Cut the carrots, celery and onion into small pieces about ½ inches. Place the carrots, onions and celery into a food processor fitted with the knife blade and pulse until they are finely minced, almost pureed.
  2. Heat the canola oil in a 5 – 6 quart stainless steel sauce pan or pot. Add the finely minced carrots, onions and celery and cook until vegetables are soft but not browned, about 5 to 7 minutes.
  3. Add the minced garlic and continue to cook for another 2 minutes.
  4. Add the tomato paste and stir into the vegetables to combine well and cook for another 2 minutes.
  5. Add the tomato puree, water, paprika sugar, salt, ground pepper, Italian Seasoning and juice from ½ lemon.
  6. Bring soup to a boil while stirring frequently. Once soup comes to a boil, reduce heat to a simmer and continue to simmer for 20 minutes, while stirring frequently to prevent soup from scorching.
  7. When soup is finished cooking, remove from heat, taste and adjust seasoning if necessary. Serve immediately.
Chicken & Rice Casserole
  • 1 pound chicken 
  • 4 cups cooked white rice (about 1 1/2 cup uncooked) 
  • 1/2 cup milk
  • 1 cup water 
  • 2 tsp. sugar 
  • 1/2 tsp. salt 
  • 1/4 tsp. ginger 
  • 1/8 tsp. white pepper 
  1. Boil chicken until very tender and allow to cool. 
  2. Pull meat apart with until well shredded. 
  3. Put meat into a large pot with remaining ingredients and cook over medium heat until thick. 
  4. Serve hot.
Poached Pears
  • 2 1/2 cups sugar
  • 1 /2 vanilla bean, split lengthwise, or one 3-inch
  • cinnamon stick
  • 4 pears
  1. Combine the sugar and vanilla or cinnamon with 5 cups water in a medium saucepan (large enough to accommodate the pears) over high heat. 
  2. Peel and core the pears, leaving their stems on.
  3. Lower the pears into the boiling water and adjust the heat so that it simmers gently. Cook, turning the pears every 5 minutes or so, for 10 to 20 minutes. Turn off the heat and allow to cool in the liquid.
  4. Transfer the pears to plates. (At this point, you may cover and refrigerate the pears for up to a day; bring to room temperature before serving.) 
  5. Reduce the poaching liquid to a cup or less (this can also be stored for a day), then spoon a little over each pear before serving.
If you want a large feast, with multiple courses, check out one of these two printable books!
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