G&P Market: February 2016 Update

G&P Market: February 2016 Update
Posted on 02/02/2016
cookingBy Lauren Morse, G&P Family Liaison

Every month, we gather in the lobby for our G&P Market. Everyone from the G&P community is welcome and encouraged to stop by! This market is meant for EVERYONE - families, teachers, local neighbors – everyone leaves with a bag of free food and maybe even a recipe idea, too! At the January market, we posted a healthy and easy recipe for Turkey Chili (see recipe below), using the ingredients provided at our market and encouraged families to try making it with their children. Cooking together with your children is a great way to spend quality time together, encourages kids to try healthy foods, makes them feel like they are accomplishing something and contributing to the family, and gives you an opportunity to talk about math (measuring) and science (cooking!) and more!

The G&P market is also a great time to meet G&P staff, volunteers and fellow parents. Please stop by and see it for yourself! Big thanks as always to the Mayor’s Office, Food for Free and all of the staff and parent volunteers who help out. If you would like to volunteer, please contact Lauren at lmorse@cpsd.us or 617.349.6577 x115.

The next market will be Thursday, February 11th from 2:30-5PM. 
See you then!

Turkey Chili

Total Time: 1hr 20min

Prep: 20 min

Cook: 1 hr

Yield: 5 (1-cup) servings

Level: Easy

1 tablespoon olive oil

1 cup chopped sweet onions

1 tablespoon minced garlic
1/4 cup chopped yellow bell peppers
1 pound ground turkey

1 (28-ounce) can crushed organic tomatoes, undrained
1 (16-ounce) can red kidney beans, drained & rinsed

1 tablespoon chili powder

1 tablespoon sugar

2 cups low-sodium chicken stock
1/2 teaspoon garlic powder

1 teaspoon hot sauce (recommended: Tabasco)

1 1/2 teaspoons sea salt

1 teaspoon dried basil

1/2 teaspoon dried oregano

In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned. Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.

Recipe courtesy of LPGA World Hall of Famer Nancy Lopez; adapted by Canyon Ranch Chef Scott Uehlein; www.foodnetwork.com/recipes/turkey-chili-recipe3.html

Photo above: The kids had great fun making this recipe. Plus, Jamey learned how to use a can opener and Roland got to tend to the stove (with supervision, of course!) for the first time.
Website by SchoolMessenger Presence. © 2020 Intrado Corporation. All rights reserved.