The Hoot

A Note to the Underwood Community

Dear Underwood Community,

The Underwood PTO would like to acknowledge the sadness, anger, and fear many may feel after watching the injustice surrounding the death of Mr. Floyd and the subsequent unrest throughout our country.

Our school expectations are to take care of ourselves, others, and the environment. Part of “taking care” is recognizing and speaking up when we, others, and the environment are being treated unjustly. Many of our students have been learning about being an upstander – about recognizing when something is wrong, and acting to make it right.  Below are a few resources to help Underwood families as they think about how to be upstanders in this time.  

FORJ City-Wide Meeting: Symptoms of COVID-19 and Racism in our Community
All members of the Underwood community are invited to join Newton Families Organizing for Racial Justice (FORJ) at their city-wide meeting on June 10th. 

  • Date/Time: Wednesday June 10th @ 7:30-8:30 PM
  • RSVP: Zoom password required please RSVP HERE
  • FORJ Website:Visit the FORJ website to sign up for our newsletter and receive more information about this and other upcoming meetings. Email FORJatUnderwood@gmail.com if you are interested in joining Underwood’s chapter of FORJ.

Additional Resources about Racism
Below is an abbreviated list of additional resources for talking about racism with your children:

  • Embrace Race: This website includes webinars, articles, and toolkits designed to help parents and children be brave about race.
  • Books for Littles: Engaging children’s picture books to discuss hard topics. There are links to additional resources and toolkits written specifically for families with school-aged children.
  • Dottir Press Books: A selection of books to support families as they speak about racism are free until June 19th.  
  • FORJ Resources: A collection of relevant books, articles, and information.
  • Wee The People Boston: A great resource for activities and workshops in the Boston area. 

Letters from Community Leaders

We look forward to when we can all be together again. This fall we plan to hold our Cultural Fair again, where we celebrate the wonderful diversity of our school community. In the meantime, the Underwood Community Cookbook was launched last month as a way to virtually celebrate Underwood’s diversity.

We hope these resources and links provide you and your families with information to empower hope and change. For more information please reach out to Underwood FORJ Committee. 

Best regards,
The Underwood FORJ Committee and PTO

Broccoli Tofu over Rice

by: The Dao Family

We enjoy takeout Chinese food and this recipe has become a tasty family favorite that we can make at home. The original recipe calls for beef, but we've substituted with tofu for a vegetarian version.

Source: What's Gaby Cooking: Eat What You Want Cookbook, 2020

Ingredients

1 block of tofu (firm or extra firm), cubed
1/2 cup soy sauce
3 T brown sugar
5 cloves garlic, minced
1 (1-inch) piece of fresh ginger, peeled and grated
1 T cornstarch
1 T sesame oil
1/2 yellow onion, sliced
1 large head of broccoli, cut into florets and blanched
Cooked rice
1 T toasted sesame seeds (optional)
3 scallions, sliced on the bias (optional)

Recipe Steps

  1. Whisk together soy sauce, brown sugar, garlic, ginger, and cornstarch. Set aside.
  2. Heat sesame oil over medium-high in a large skillet. Add onions.  Saute for 8 mins. 
  3. Add the blanched and drained broccoli. Cook for 1 min.
  4. Add the garlic sauce and stir to coat.
  5. Add the tofu and warm through for about 3 min. 
  6. Transfer to serving plates over rice.
  7. Garnish with sesame seeds and scallions (optional).

Cacio e Pepe

by: Luke, Laura, Lilah (grade 2), and Charlotte (K) Goldworm

When we went to Rome last year, cacio e pepe quickly became a family favorite. We ate it almost every meal! When we came home we started making it to remind us of our trip and now it is a weekly staple.

Source: Epicurious

Ingredients

6 oz Pasta
1 tsp fresh ground pepper
3 T butter
a little more than 1 cup Parmesan cheese
salt

Recipe Steps

  1. Cool pasta, drain, reserving 3/4 cup of cooking water .
  2. Melt 2 T of the butter in a large skillet and then add pepper and sauté, swirling the pan, for about 1 min.
  3. Add about 1/2 cup of cooling water to pan and bring to a simmer.
  4. Add pasta and remaining butter.
  5. Add Parmesan, and stir for a few minutes, until cheese melts and combines with liquid to form a smooth sauce on pasta.

Reading & Writing Tips

Join Mrs. Stacey Mann, Underwood's Literacy Specialist, to hear her top three tips for parents on how to keep students motivated in reading and writing. Please email her at faneuils@newton.k12.ma.us if you have any questions.

Shrimp Meatballs and Vegetable Noodles

by: Haoxuan Hu (kindergarten), Ms. Phillips (ELL teacher)

This bowl of noodle ingredients is simple and easy to cook. There are beef, shrimp, vegetables. It is nutritious and suitable for family eating.

Source: great-grandmother

Ingredients

Shrimp
Beef Ball
Chinese Cabbage
Noodles

Recipe Steps

  1. Cut shrimp, beef balls and vegetables.
  2. Boiling water to cook noodles.
  3. Cook the noodles and put them in a bowl.
  4. Freshly boil a pot of hot water, then put beef ball, shrimp, Chinese cabbage.
  5. Add salt, pepper, soy sauce to make the soup fit your taste.
  6. Finally, pour the cooked soup on the noodles.

Lemon Raspberry Muffins

by: The Vonnegut Family

Shea learned to make these on her own during out time at home! Muffins are best when served warm with butter!

Source: 100 Days of Real Food website

Ingredients

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lemon zest
1 stick softened butter
1 egg
1/2 cup pure maple syrup
1/2 cup milk
1 teaspoon pure vanilla extract
1 cup frozen raspberries

Recipe Steps

  1. Preheat oven to 350F. Spray or line muffin pan.
  2. In small bowl, whisk together the flour, baking soda, salt, and lemon zest.
  3. In a large bowl, use an electric whisk (or beat) cream the butter until smooth.
  4. Turn the speed down to low and slowly add in the egg, syrup, milk, and vanilla.
  5. With the speed still on low, slowly add in the flour, scraping the sides of the bowl as necessary.
  6. Carefully fold in the raspberries until well combined.
  7. Add batter evenly to muffin cups. (Makes 12 muffins)
  8. Bake about 18-20 mins.

Gluten Free Red Velvet Cupcakes

by: Ms. Hull (4th Grade Teacher)

My son only likes cupcakes with chocolate frosting, so we make these half and half- half of the cupcakes get cream cheese frosting and the other half get chocolate frosting. Delicious either way!

Source: This recipe is our family's version of a recipe we found in the "America's Test Kitchen: How Can it Be Gluten Free" cookbook. We tweaked a few things to make it work for us. Hope you enjoy!

Ingredients

1.5 cups King Arthur Gluten Free Measure for Measure Flour 
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1 1/4 cups sugar
2/3 cup sour cream
6 TBS vegetable oil
2 large eggs
1 TBS red food coloring
1.5 teaspoons vanilla

Recipe Steps

  1. Preheat oven to 350 degrees and line 12 -cup muffin tin with cupcake liners.
  2. Whisk flour, cocoa, baking powder, salt, and baking soda together in a bowl.
  3. In a large bowl, whisk sugar, sour cream, oil, eggs, food coloring, and vanilla. Stir until combined.
  4. Whisk in flour mixture until the batter is thoroughly combined.
  5. Using an ice cream scoop or a large spoon, portion batter evenly into the muffin tin.
  6. Bake until a toothpick inserted into the center comes out clean, about 18-20 minutes.
  7. Let cupcakes cool for about 1 hour.
  8. Spread cream cheese frosting over the top of cupcakes and serve!

Auf Lauf (Dutch Baby/German Pancake)

by: Skinner-Holmberg family (4th & 8th grade)

My family made "auf lauf" for weekend breakfasts when I was growing up, but when I reached adulthood and asked for the recipe, I found out it had not been written down, and I couldn't replicate it. Then I received Joy of Cooking and discovered that what we had always called auf lauf was a well-known thing called a "Dutch Baby!" We have this often for brunch on weekends, though we use about half the butter that Joy of Cooking uses! Through quarantine we have made lots of great breakfasts but I always come back to auf lauf because it is easy, homey, yummy, and beautiful!  - Erika

Source: Our family's version of Joy of Cooking's recipe!

Ingredients

4 eggs
1 cup milk
1 cup all purpose flour (can substitute up to 1/2 cup whole wheat)
4 T butter
1/3-1/2 cup sugar

Recipe Steps

  1. Preheat oven to 425 degrees.
  2. Once oven is hot, place butter in a 9×13 inch pan and place pan in the oven.
  3. While butter is melting, whisk together other ingredients. Mix well, should be smooth.
  4. When butter has melted, pour batter into pan and bake for 15-17 minutes until edges have puffed dramatically and turned golden brown and pancake is set.
  5. Serve immediately with fruit compote, powdered sugar, maple syrup, or jam. Serves 4.

Chocolate Chip Skillet Cookie

by: Mrs. Castodio (5th grade teacher)

If you know me, you know that I have a BIG sweet tooth and chocolate chip cookies are my favorite sweet treat! When my husband and I got married last year, our friends gifted us a cookbook that they wrote themselves, called The New Newlywed Cookbook. As I was flipping through, this recipe caught my eye and it was the first one I made. I used two mini skillets so that I could have my own warm, gooey cookie skillet all to myself! It is a fun way to change up your traditional chocolate chip cookie dessert and is so delicious with a big scoop of vanilla ice cream on top! 

Source: The New Newlywed Cookbook by Kenzie Swanhart & Julien Levesque

Ingredients

1/2 cup (plus 1 tablespoon) all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, at room temperature
3 tablespoons granulated sugar
3 tablespoons packed light brown sugar
1/4 teaspoon vanilla extract
1 egg
1/2 cup chocolate chips of your choice

You will need a cast iron skillet (or two mini skillets!) to make this recipe

Recipe Steps

  1. Preheat the often to 350 degrees.
  2. In a small bowl, stir together the flour, baking soda, and salt until well combined.
  3. In a separate bowl, stir together the butter, granulated sugar, brown sugar, and vanilla until creamy. Add the egg and mix until all the ingredients are fully incorporated.
  4. Add the dry ingredients to the butter mixture. Using a spatula, mix all the ingredients together, scraping down the sides of the bowl.
  5. Stir the chocolate chips into the dough.
  6. Grease a small cast iron skillet (or two mini skillets). Add the cookie dough to the greased skillet, spreading it in an even layer.
  7. Bake for 25 minutes or until the cookie begins to turn brown on top.
  8. (Optional) Top with a scoop of your favorite ice cream and enjoy!

Margarita Chicken

by: Lacey Rochford (Executive Assistant)

This is a delicious dish that reminds me of home. My parents live far away and whenever I visit, my mom makes this Margarita Chicken for our family to enjoy together. It's easy to make and requires very few ingredients- a great dish to whip up when entertaining company!

Source: Teton County Homemakers (Jackson Hole, WY)

Ingredients

2-4 Boneless, Skinless Chicken Breasts
Honey
Lime Juice
Plain Corn Chips- White or Yellow
Salsa
Cheese- Shredded Cheddar or Cheddar Jack Mixture

Recipe Steps

  1. In a bowl, mix honey and lime juice- stir together to a honey consistency
  2. Use a rolling pin to crush corn chips in a large quart or gallon size baggie
  3. Put chicken in the honey/lime mixture to coat, then put in the corn chip baggie to coat with chips
  4. Place chicken breasts in a baking dish that has been sprayed with cooking spray
  5. Bake at 350 degrees for 45 minutes to 1 hour
  6. During the last 10 minutes, top the chicken with salsa and sprinkle cheese on top- finish baking until the cheese is melted
  7. Compliment with a side of Spanish rice and a salad

Broccoli Quiche

by: Mrs. Ross (Team Specialist)

I started making this recipe when it was the end of the week and my groceries were getting low. I had plenty of eggs and cooked broccoli. I decided to try and make a quiche. My family loved it. I have been making it for about 3 years now.

Source: I made this recipe up on my own. It is fun to adjust the recipe. Sometimes I add onions or baked ham.

Ingredients

2 cups cooked broccoli (chopped into small pieces)
8-12 eggs
1/4 cup milk
salt and pepper to taste (optional: 1/2 Cup shredded cheddar cheese, 1 diced onion or any other veggie)

Recipe Steps

  1. Beat eggs, milk and salt and pepper for 2 minutes.
  2. Add remaining cooled ingredients and mix well.
  3. Put in a buttered round baking plate.
  4. Cook at 375 degrees for 35-45 minutes

Pressure Cooker White Chicken Chili

by: Alan Ripp (Special Friday Principal's Helper)

Not being able to go to the grocery store every day like I used to, I looked for an easy recipe that used pantry staples and super tasty. I make it every 2 weeks now, it's that good!

Source: I found this on-line, searching for easy chicken chili - https://natashaskitchen.com/instant-pot-white-chicken-chili/

Ingredients

2 large skinless, boneless chicken breasts or 2 thighs (frozen works great too)
15 oz can black beans drained and rinsed
15 oz can white beans drained
1 medium onion chopped
15 oz can corn with juice
10 oz can Rotel diced tomatoes with green chilis with juice
1/2 cup chicken broth or stock
1 tsp chili powder or to taste
1 tsp cumin powder
8 oz package cream cheese cut into 6 pieces

Recipe Steps

  1. Place all of your ingredients into your pressure cooker
  2. Add 1/2 to 1 tsp chili powder, 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
  3. Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min
  4. Remove the chicken to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine.
  5. I add tortilla chips and sour cream – but you can add anything you like!