Zoom Cooking Class: November 24th, 2020: THREE SISTERS STEW

Common Threads Zoom Cooking Class:  THREE SISTERS STEW

Suitable for ages 5+. Minimum 4 participants to run

This recipe was originally made during Winter Classroom Cooking in 2019. It would be a great recipe to include in your family’s Thanksgiving menu. For more background information on the recipe, please see the blog post on our website!

Join our interactive cooking classes, led by our 2020-2021 Food Educator team, right from your home!

This Tuesday, Madeline, AmeriCorps Food Educator at Lowell and Happy Valley Elementaries, will be teaching you how to prepare a super yummy Three Sisters Stew. Through Zoom, your kid(s) will be able to follow along, ask questions, eat something delicious, and have fun! Kaiti, AmeriCorps Food Educator at Columbia Elementary, will be helping during this class. 

Tuesday, November 24th, 2020

Time: 4:00pm - 5:00pm**

Recipe Link: Three Sisters Stew

This recipe: 

• Requires knife use

• Requires a heat source (stovetop or electric skillet)

• Uses a peeler (or grater)

• Is Vegan

• Is Gluten-Free

Common Threads Recipes never use peanuts, shellfish, fish, and other meat. We will always flag if our recipe contains any common allergens (milk, eggs, tree nuts, wheat, soy, sesame, etc.) If you cannot eat an ingredient, we will gladly work with you to come up with alternatives. 

Ingredients you will need:

• ½  medium squash

• 1 14.5 oz can diced tomatoes

• ½  onion, diced

• 4 garlic cloves, minced

• ½ cup frozen corn

• ½ 14.5 oz can black or pinto beans, rinsed and drained

• ½ tsp cumin

• ½ tsp oregano

• 1 tsp salt

• ¼ tsp pepper

• 1 TBSP olive oil

• Water, as needed

• Optional: 1 cup of uncooked rice (prepared ahead of time, if desired to serve the stew over rice)

Materials you will need:

• Large Bowl

• Small Bowl 

• Cutting Board

• Knife

• Peeler (or grater)

• Measuring spoons (or a small spoon and a big spoon)

• Mixing spoon

• Medium to large pot (to cook the rice)

• Large pot (to cook the stew)

• A computer or phone, to join the zoom class!

Prep Ahead:

Cook rice ahead of time. Optional: If able, have an adult assist you in preparing the squash before class as well (peel, take out seeds, cut, and dice into bite-sized pieces). It can be very tough to cut and dice. Before class starts, have all your ingredients and materials ready to go. The zoom class invitation will be emailed to you within the hour before the class. 

Cost: $20, $10, or $0

• Ticket pricing: Our goal is to make these classes both accessible and sustainable. For this reason, we encourage you all to pay what you can by selecting the ticket price that you can afford at this time. There will be multiple prices for you to choose from as well as an option to donate if you would like to help offset the cost for other families to attend. 

• Account creation: Consider creating an account with a login and password to make the registration process easier in the future - this option is on the registration page.

• Waitlist: If a class is full, you will be given the option to be added to the waitlist. If a space opens up, we will notify you and collect payment at that time to secure your space.

• Minimum registration: If a class does not meet the minimum of 4 participants, those who have registered will be contacted and given the option to switch to a different class or offered a refund.

Registration closes at noon the day before the event. We will open more classes up as we go, so check back in to our website for future dates and recipes!

** = We do our best to keep the class to an hour in length, but the class could end early or late depending on the recipe or the pace of our educators and participants.