Thursday, January 26, 2017

Kitchen Geography: Teaching landforms the fun way!

We are sharing a fun way we used to review all the different types of Landforms Miss K is learning about in Geography and Science this year. This project is a twist on the typical clay model. We made a Landform cake!

The base is a sweet Scone Dough. The kids used it like play dough. Following a picture from a favorite Science book, Miss K shaped an island complete with a peninsula, coastlines, bay, and a gulf.  Using the last of the dough they made hills, rivers, canyon, plateaus and a mountain.

After baking and cooling our island was ready to decorate. The 'paint' was powedered sugar and water and food coloring. Mixing up the correct colors were trial and error but it was a good art lesson in itself!


This is the finished product. At this point the  kids were begging to eat it. However I was a mean mama and asked them to label it first.


If you want a tasty way for your kids to learn Geography (and a sweet treat to go with your coffee) give this project a try too!



Wednesday, January 25, 2017

Easy Chicken Pot Pie Turnovers


I am on a mission to use up the contents of the fridge and freezer. My inspiration for this recipe was the 2 frozen precooked chicken breasts, sour cream and our stock pile of frozen empanada wrappers.


If you don't have this random set of ingredients lurking in your kitchen then you will need:

1 small onion, diced
1 medium carrot, diced
1 stick of celery, diced
1 teaspoon Olive oil
2 Table spoons parmesan cheese
1 Teaspoon garlic powder
4 Tablespoons Sour cream
2 packets of Goya empanada wrappers (find them in the freezer section), defrosted as per directions on Package
2 Grilled Chicken breast (I used the Tyson grilled ready cooked ones, defrosted as per directions on Package) and cubed
1 egg, whisked for egg wash.

Line two baking trays with parchment paper or grease well and heat oven to 375 degrees F.
Saute onions, carrots and celery until Onion is cooked through. Take off the heat and set aside. In a medium mixing bowl add chicken, parmesan, garlic powder, and sour cream and the sautéed veggies. Mix throughly.

Lay out the empanada wrapped on the trays and spoon approximately 3 tablespoons of filling onto each round. Close each wrapper by crimping the edges with a fork. Brush the empanadas with egg wash and bake for 15 mins or until golden brown.

The kids and Daddy enjoyed these with Cheese soup...which is a whole other set of random ingredients!


Well I'm off the pack some more but feel free to distract me by telling me what meals you have created lately to 'use up stuff'.


 

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