MUSE Kitchen Blog

List of 12 news stories.

• 

  MUSE Kitchen Blog - 5.29.20

  5/29/2020
  This has been a busy week in the MUSE Kitchen.

   

  We had such a great time doing the class on Wednesday as we were co-hosted by the 9^th – 12^th grades.  It was so good seeing some of their faces and cook along with them.  We had children from preschool through 12^th grade in on this class and it was so much fun.

   

  We made another school favorite, Teriyaki Tofu Bowls, with steamed rice, carrots, broccoli, cucumbers, avocado and seaweed.  Not only did everyone

  learn how to master this dish, but it also gave us a chance to learn some knife skills and cutting techniques. 

   

  The best part of all was at the end of the class when everyone was showing me their bowls and how incredible they all looked.  Then a

  fabulous dinner was had by all of us. 

   

  I would like to wish the  Class of 2020 seniors the best of luck and a great

  big Congratulations!!!!!  You have all worked so hard,  we are so proud of you and we are going to miss you!

   

  Also, congratulations to the Class of 2020 8^th graders!  You did it!!! We are

  so proud of you all.

   

  Let’s not forget the Class of 2020 6^th graders.  Great job to all of you!!!

  We will miss you as you move on to the other campus.  Well done everyone.

  So proud of you all!å

   

  Don’t forget, on Wednesday, June 3, 2020, we will be making Pasta Marinara with Caesar Salad. 

   

  If you would like to join in on this class, please email me at rswallow@museschool.org and I will put you on the list.  In this email, please let me know if you would like delivery of the ingredients or you will be picking up at the Prime campus on Wednesday, June 3,^, 2020 anytime after 10:00am. 

   

• MUSE Kitchen Blog - 5.25.20

  5/26/2020
  This week’s cooking class, co-hosted by the ECC was one of the most magical classes yet.  We had such an incredible time.   We made Bean and Cheese Burritos.  To be honest, I was a bit concerned that this was going to be quick and simple without much to do.  But, the energy from the children was amazing. They were so excited and to see their faces when the burritos were done was great.  We had 3 year olds making dinner.

   

  These classes have been giving everyone a chance to have a taste of the dishes that they would normally have for lunch if we were at school.  It is a way of sharing our OMD while we are not together and I just love how the simple act of making food is bringing such joy to us all.

   

  I just finished my zoom meeting with the Early Kindergarten classes.  It was so much fun to connect with them, they are so adorable.  They had so many good ideas for our class next Wednesday, June 3, 2020 at 3:00pm.  They voted and we are going to be making Pasta Marinara with Caesar Salad.   This should be such a fun class and I hope you will join us.

   

  If you would like to join in on this class, please email me at rswallow@museschool.org and I will put you on the list.  In this email, please let me know if you would like delivery of the ingredients or you will be picking up at the Prime campus on Wednesday, June 3,^, 2020 anytime after 10:00am.  Also, if you could let me know if your child is gluten free. 

   

  Don’t forget, I am here for you and if you need any ideas or help with cooking, just let me know.

   

  Have a lovely week,

  Chef Robin

   

   

• MUSE Kitchen Blog 5.20.20

  5/20/2020
  Hello Everybody!!!

   

  Next week’s cooking class, Wednesday, May, 27, 2020, at 3:00pm will be co-hosted by the 9^th, 10^th, 11^th and 12^th graders.  So excited to cook with them all.  They have chosen Teriyaki Tofu Bowls.  We are all in for a fun class and a purely satisfying, nutritious and extremely delicious meal.

   

  So please come along and join in on our OMD class, we would love to have you.

   

  If you would like to participate, MUSE will pack the essential ingredients for you!  All meals are complimentary.  To join the cooking class, RSVP by email to Robin at rswallow@museschool.org by 12:00pm, Thursday May 21, 2020 and let her know if you would like pick-up or delivery of your ingredients.  For pick-up, the ingredient bags will be at the Prime Campus starting Wednesday at 10:00am.  Deliveries will be made on Tuesday afternoons.

   

  Looking forward to seeing you.

   

  With gratitude,

  Chef Robin

   
• 

  MUSE Kitchen Blog - 5.15.20

  5/15/2020
  We had such a fabulous time this week as the live cooking class was hosted by the 3^rd and 4^th grades.

  Everyone was so engaged in the making of their Miso Ramen Soup.  The best part of all was that we all had a lovely nourishing meal to eat for dinner.

  It is so wonderful to be able to cook together and be able to carry on with our

  OMD plan. 

   

  Next week, Wednesday, May 20, 2020 at 3:00pm we will be hosted by the ECC class.  They were so cute and it was so nice to see their faces.  The little ones come into the kitchen often and they are just so adorable.  It always brightens our day when we see them.  They had a vote on making either scones or burritos.  Burritos won the vote.  This is certainly one of their favorite meals for lunch. 

   

  If you have not joined us for the live cooking class, I hope that you will.  It is such a fun experience.

• MUSE Kitchen Blog - 5.8.20

  5/8/2020
  This has been such an amazing week. 

   

  Monday started off with a zoom call to the 3^rd and 4^th grades as they are co-hosting the Wednesday, May 13,2020 cooking class at 3:00pm. It was quite a voting process as they have many lunch favorites.  In the end, it came down to a very close vote between Miso Ramen and Burritos.

   

  Of course, the Miso Ramen won.  This lunch is without a doubt the number 1 lunch favorite.  I am so excited to cook with the 3^rd and 4^th grades.  We always have so much fun with them as they come through the lunch line.  On our zoom call, the laughter and jokes came out and it was so nice to see all their faces and get to talk with them all.  They all have such a joy for life and it is definitely a great feeling to connect with them.

   

  This week’s class was one of the funnest ones yet.  We were hosted by the Kindergartners and we made shortbread cookie dough which we turned into 3 different kinds of cookies, chocolate chip, snickerdoodle and sprinkle cookies.

   

  The kids were so excited and they all did such an amazing job at mixing their dough and then making each kind of cookie.  The best part of all was eating the dough.  That is one of the best parts of plant based baking, there are no eggs so the dough is safe to eat. 

   

  Stay safe and have a wonderful weekend!  Happy Mother’s Day!!!

   

  Much love and gratitude,

  Chef Robin

• MUSE Kitchen Blog 5.1.20

  5/1/2020
  Hello Everyone!!!!!!

   

  A magical time was had this week as we were co-hosted by the 7^th and 8^th grades for our Wednesday Live Cooking Class.  We made brownies and had

  all ages turn up for this event from preschool to 8^th grade as well as some parents.

  We had so much fun, and the best part of it all was eating some delicious brownies.

   

  For me, the best part of this class was the joyous feeling I had.

  It is so amazing to feel the energy of everyone baking together.  I cherish these classes and am overwhelmed by the feeling of community that MUSE has.  Magic is surely the best way to describe it!

   

  Next week, Wednesday, May 6, 2020 will be hosted by the Kindergarten classes. 

  It was so much fun to talk with them and find out what they wanted to make.  Such incredible imaginations and so very passionate.  I was so impressed by their communication skills and how well behaved they were while they waited for their turn to give their ideas to me.

   

  They have chosen cookies. So we will be making one dough and turning it into 3 different types of cookies.  We are going to make chocolate chip, snickerdoodle and sprinkle cookies. 

   

  I hope you will join us, it will fun.

   

  Much love and gratitude,

  Chef Robin

• MUSE Kitchen Blog - 4.27.20

  4/27/2020
  Hi Everyone,

   

  How is it going?  I hope you have been enjoying the live cooking classes.

  It has been so much fun. 

  I look forward to being co-hosted by the 7^th and 8^th grades this week.  We are making brownies.

   

  I just finished my zoom meeting with the Kindergarten class.  It was so much fun to connect with them, they are so adorable.  They had so many good ideas for our class next Wednesday, May 6, 2020 at 3:00pm.  They voted and we are going to be making COOKIES.  So I will be putting together a simple recipe that can be used in 3 ways, Chocolate Chip Cookies, Sugar Cookies with Sprinkles,

  and Snickerdoodles.  This should be such a fun class and I hope you will join us.

   

  If you would like to join in on this class, please email me at rswallow@museschool.org before 12:00pm, Tuesday, April 28, 2020 and I will put you on the list.  In this email, please let me know if you would like delivery of the ingredients or you will be picking up at the Prime campus on Wednesday, May 5^, 2020 anytime after 10:00am.  Also, if you could let me know if your child is gluten free. 

   

  Don’t forget, I am here for you and if you need any ideas or help with cooking, just let me know.

   

  Have a lovely week,

  Chef Robin

• MUSE Kitchen Blog 4.22.20

  4/27/2020
  Hello Everyone!!

   

  We had a fantastic time this week cooking with the 5^th and 6^th Grades. We made Crumb Coffee Cake and Pesto Pasta. I just want you all to know how much I enjoy getting to connect with you and cook.  It is such a wonderful and fun experience.

   

  This week, Wednesday, April 29, 2020, we will be co-hosted by the 7^th and 8^th Grades.  I had a Zoom meeting with them on Monday morning.  After much discussion on what to make, they decided on brownies.  They wanted to have a class that would not take too much time so this was the perfect choice.  Brownies are so easy to make, they do take a little time to bake but the outcome is worth the wait.  I will be sending some extra items in the ingredient bags so that the brownie recipe can be enhanced if anyone wants to do so.  They will be getting, marshmallows, chocolate chips and graham crackers.

   

  I want you all to know, that I am here for you if you have any questions or need any suggestions on what to cook.  I will help you with using up what you have in your pantry or just to give you support with ideas. 

   

  We are sending out recipes every week with the newsletters so please remember to check them. 

   

  Have a wonderful week.

  Chef Robin

• MUSE Kitchen Blog 4.27.20

  4/27/2020
  Hi Everyone,

   

  How is it going?  I hope you have been enjoying the live cooking classes.

  It has been so much fun. 

  I look forward to being co-hosted by the 7^th and 8^th grades this week.  We are making brownies.

   

  I just finished my zoom meeting with the Kindergarten class.  It was so much fun to connect with them, they are so adorable.  They had so many good ideas for our class next Wednesday, May 6, 2020 at 3:00pm.  They voted and we are going to be making COOKIES.  So I will be putting together a simple recipe that can be used in 3 ways, Chocolate Chip Cookies, Sugar Cookies with Sprinkles,

  and Snickerdoodles.  This should be such a fun class and I hope you will join us.

   

  If you would like to join in on this class, please email me at rswallow@museschool.org before 12:00pm, Tuesday, April 28, 2020 and I will put you on the list.  In this email, please let me know if you would like delivery of the ingredients or you will be picking up at the Prime campus on Wednesday, May 5^, 2020 anytime after 10:00am.  Also, if you could let me know if your child is gluten free. 

   

  Don’t forget, I am here for you and if you need any ideas or help with cooking, just let me know.

   

  Have a lovely week,

  Chef Robin

• Cooking through the Grades

  4/17/2020
  Hi everyone!!! This week starts off our “Cooking through the grades”. Our hosts this week are the 5^th and 6^th graders.

   

  I had a wonderful time last Monday zooming in with them to discuss what we are going to be making this Wednesday, April 22^nd at 3:00pm. It was so much fun to see all the students. The 5^th graders have always been very close to the kitchen as they visit us every morning to check in and see what we are cooking.  We have a close connection to the 6^th graders as well. They love to share what food they like to have and give us a lot of input on menu ideas.

   

  After much discussion and voting, they have decided to make PESTO PASTA and CRUMB COFFEE CAKE.  These are both big favorites, especially with the older students. There was a little excitement to make funnel cakes, but after telling them that it was a fried food that required a lot of oil, they quickly decided it was not going to be our dish of the week. 

   

  If you would like to cook with us, these classes will be taking place every Wednesday at 3:00.  You must reserve your spot on the Tuesday one week before the cooking class, by noon…so you can receive a bag with the ingredients you need for the next week’s cooking class. RSVP to me at rswallow@museschool.org.

   

  For example – if you want to participate and get the ingredients for Wednesday, April 29^th cooking class, you must RSVP on Tuesday, April 21^st by noon,

   

  I will be letting you know which grade will be hosting on the next Wednesday class and the dish that they have chosen.  This information will go out on my Monday blog.

   

  So please, come and join us and become a part of our wonderful OMD classes.

   

  If you have any questions or would like to contact me about some food ideas, please do not hesitate to email me at rswallow@museschool.org

   

  Thank you,

  Chef Robin

• MUSE Kitchen Blog Post #2

  4/9/2020
  “We must be willing to let go of the life we have planned, so as to have the life that is waiting for us.”  Joseph Cambell

  
  

  This is all too true.  As we adjust to our new lives, we are all finding new ways to fill our time, be with our families and learn to enjoy the beauty of life.
  
  

  I am learning all kinds of new things, including filming cooking videos, and doing the live classes.  I am so grateful for this opportunity and for this community.

  
  

  So I was thinking of what I would make for the next live class. Then it came to me. Jeff King’s favorite recipe “Biscuits and Gravy”.  I developed this recipe while working at Follow Your Heart. When I first started at MUSE, Jeff walked in the kitchen and said “I was at Follow Your Heart and had the most amazing dish, Biscuits and Gravy.” I told him “That is my recipe”. After that day, I started devising a plan on how I would make this for the entire school.  We have done it a few times now and it has been a favorite ever since. 

  
  

  Please come and join us, have some fun, learn some new recipes and the bonus is you will have some good OMD food to enjoy!

  
  

  Biscuits and Gravy Shopping list

  All purpose Flour (oat flour for gf)

  1 stick vegan butter

  Baking soda

  Baking powder

  Unsweetened Plant Based milk

  Salt

  Black pepper

  Lemon juice or 1 lemon

  Vegan Breakfast Sausage (I like the Lightlife brand ground sausage, Hilary’s brand is gluten and soy free)

  1 white or yellow onion

  Tamari or soy sauce

  Olive oil

  Parsley (optional)

   

   

• Welcome to the MUSE Kitchen Blog!

  4/2/2020
  Hello everyone.  Welcome to the MUSE Kitchen Blog!

   

  I am so excited to get started on this new adventure with you.  I will be introducing you to some wonderful tips, cooking techniques and MUSE School favorite recipes through weekly videos and a once a week live cooking class.
  
  

  As this time in our lives proves to be so stressful and unchartered, I am hoping that this blog will at least give us all some time to get to know each other and make some wonderful food together.

   

  As I start putting together ideas for the videos, I am so inspired by my memories of cooking for all the MUSE students.  I know that our connection is based on the joys of eating “comfort food” with an emphasis on using quality, organic and non-GMO ingredients.

   

  Comfort - the pleasant and satisfying feeling of being physically or mentally free from pain and suffering, A feeling of being physically relaxed and satisfied.

   

  I have been plant-based for over 30 years. Early on in my career as a chef, I always loved figuring out ways to take classic comfort dishes and turn them into plant-based recipes.  I was often told by customers that “they could not believe how something could taste so good without real cheese, dairy, or meat”.  I would always reply that “quality ingredients lead to great tasting food.”

   

  I am so excited to get started and share these recipes with you. I would also love to hear from you and know what you would like to learn! I am also very interested in hearing what you have in your pantry so that we can come up with some dishes to make and use them up.

   

  I will be sending out weekly shopping lists of the items you will need for the classes so that you are able to order them and have them ready.

   

  Looking forward to cooking through this together.

   

   

   

  Next Week’s Lesson – Macaroni & Cheese

   

   

  Shopping List

  • o   2 large Carrots
  • o   3 medium Yukon gold potatoes
  • o   Vegetable Stock. (Trader Joes, or Imagine make already prepared stock)
  • o   1 yellow onion
  • o   1-pound elbow macaroni (gluten free if you like)
  • o   1 package Follow Your Heart American Cheese or any other American or Cheddar flavored plant-based cheese
  • o   Unsweetened plant-based milk – we use either oat milk or rice milk
  • o   Mellow White Miso or Miso Master Chickpea Miso
  • o   Nutritional Yeast
  • o   Onion powder
  • o   Garlic powder
  • o   Breadcrumbs (optional)
  • o   Olive oil or Sunflower oil

   

  *** The Macaroni & Cheese recipe for our first class will be included with the Tuesday MUSE PROFILES email!

   

   

   

  Best,

  Chef Robin