Kid-Created Thanksgiving Sides! Green Bean Casserole Cups + Creamed Spinach Stuffed Mushrooms + Fancy Cranberry Juice Sparklers
Kids in the Kitchen! Recipe Ketch-up!
- Why did the Fungi leave the party? There wasn't mushroom to dance.
- Why did the Mushroom get invited to all the parties? 'Cuz he's a fungi.
- Why do Toadstools grow so close together? They don't need Mushroom.
- What’s the difference between a pirate and a cranberry farmer?
Pirate buries his treasure, but a cranberry farmer treasures his berries.
HAPPY THANKSGIVING WEEK! We just know that your kid chefs are going to LOVE learning how to create these bite-sized Thanksgiving appetizers, even if they think they don’t love the main ingredients!
In my (Chef Jacqui’s) family, mushrooms were always a part of our Thanksgiving table growing up, and I can say with conviction that I loathed them until well after I left home and experienced my first perfectly cooked portobello mushroom. It blew my mind, and I felt a little cheated for being raised on rubbery, slimy, tasteless sliced mushrooms from a can! Unless cooked and salted well, mushrooms tend to fall into the “dislike” category for people of all ages, especially young people. Spinach?! Green beans?! Let’s give kids something to talk about this week.
We love the transformation that happens when kids go from “loathe” to “love” in one metamorphic bite. Somethinng to be thankful for! We will learn all about the history of Thanksgving, learn how to fold fancy napkins for the dinner table and (nearly) everything there is to know about mushrooms.
Happy + Healthy + THANKFUL Cooking: Chef Jacqui & Chef Erin
HEY PARENTS! This recipe requires an oven, a blender, a sheet pan, and a dozen muffin tin. The recipe can be cut in half to yield 6 wonton cups instead of 12. Please be sure to completely thaw the frozen spinach before class.
- 1 (12-oz) package wonton wrappers* (need 12-15 wrappers total)
- 14 medium-to-large sized button mushrooms*
- 1 ½ C frozen green beans
- 10 oz frozen, thawed, drained & squeezed spinach
- 1 orange
- ½ C heavy cream*
- ½ C whole milk*
- ¼ C + 2 T grated parmesan cheese*
- 2 tsp garlic powder
- 2 T cornstarch OR 1 T arrowroot
- ½ tsp salt
- 1 T sugar
- ⅛ tsp ground black pepper
- 2 T whipped (or regular) cream cheese*
- 2 C 100% cranberry juice
- 2 C sparkling water
- OPTIONAL: French fried onions OR Panko bread crumbs*
ALLERGY SUBSTITUTIONS (for those items in red with a *)
Heavy Cream: Sub unsweeted coconut cream
Milk: Sub chicken or veggie broth
Parmesan Cheese: Sub nutritional yeast (found in health food stores)
Cream Cheese: Sub dairy-free cream cheese
French Fried Onions (GLUTEN Allergy): Sub GF Panko bread crumbs or omit
Mushrooms: Sub 14 mini bell peppers
Wonton wrappers (GLUTEN Allergy): Sub 3 store-bought gluten-free pie crusts OR make your own Gluten free pie crust dough before class:
Gluten free pie crust dough recipe:
- Mix ½ C cassava or gluten-free flour (use a blend with xanthan gum) together with a pinch of salt.
- Add ¼ C cold butter in chunks, then use clean hands to break up the butter into the flour until it’s the size of peas.
- Add ½ tsp vinegar and cold water, starting with 1 T of cold water and adding more as needed (drier climates may need more water).
- Using hands, work the vinegar and water into the dough until it all holds together.
- Roll out the dough until it’s no thicker than ¼ inch using a rolling pin or empty, clean water bottle just before class starts.
- Kid chefs can punch out circular shapes using the top of a wide-mouthed mason jar OR cut 4”x4” squares freehand.