January 2016
CIS Newsletter
Happy New Year!!!!
Make sure school attendance and study habits are good to help you end the school strong.
January is National Soup Month
What is Soup?
soup
/soop/
noun
a liquid dish, typically made by boiling meat, fish, or vegetable, etc, in stock or water.
Condensed soup was invented in 1897 by Doctor John T. Dorrance, a chemist with the Campbell Soup Company.
Taco Soup
Ingredients
1 lb ground beef or ground turkey breast
1 (15 ounce) can stewed tomatoes (any flavor)
1 (15 ounce) can stewed tomatoes (Mexican flavor)
1 large onion (chopped)
1 (1 1/4 ounce) package taco seasoning mix
1 (1 1/4 ounce) package hidden valley ranch dressing mix
1 (15 ounce) can hot chili beans
1 (15 ounce) can pinto beans
1 (15 ounce) can whole kernel corn
Preparation
1. Brown the meat and onions and drain.
2. Mix the taco seasoning mix and ranch dressing mix into the meat.
3. Add all the other ingredients, without draining.
4. Simmer for about 1 hour.
5. Serve hot, topped with sour cream, cheese, avocado, raw onions, or nacho chips (optional).
Servings: 10
5-INGREDIENT BROCCOLI CHEESE SOUP
INGREDIENTS:
· 3 cups chicken or vegetable stock
· 2 cups chopped broccoli florets, fresh or frozen
· 1 small white onion, diced (about 1 cup)
· 1 (15 oz.) can evaporated milk
· 2 cups shredded sharp cheddar cheese (**see note below**)
· plus a few generous pinches of salt and black pepper
· (optional: a few generous pinches of Italian seasoning or Cajun seasoning)
DIRECTIONS:
Stir together stock, diced onion and broccoli in a medium saucepan. Heat over medium heat until it comes to a low boil. Reduce heat to medium and continue boiling for about 5 minutes, or until the onions are tender. Stir in the evaporated milk and continue cooking for 3 minutes or until the mixture returns to a simmer. Remove from heat and stir in the cheese until melted. Season soup with salt and pepper to taste. Serve warm.
Simple 6 Ingredient 6 minute Creamy Tomato Soup
Ingredients
· ½ of a small onion, peeled and trimmed of the ends
· 1 large celery stalk (leaves still attached, preferably)
· 1 medium to large size carrot, scrubbed and trimmed of the ends, broken in half
· 1 garlic clove, peeled
· 1 (28 ounce) can diced tomatoes in juice
· 1 (14.5) ounce can diced tomatoes with Italian Herbs (or an identically sized can of plain diced tomatoes with 1 teaspoon Italian seasonings + ½ teaspoon dried basil.)
Optional for serving:
· ½ to 1 cup milk and/or heavy cream or creme fraiche to stir in at the end.
Directions
1. Add the onion, celery stalk, carrot, garlic clove, and both cans of tomatoes with their liquid into the blender. Fix the lid carefully in place and blend on HIGH for 6 minutes, or until steam is coming from the top of the blender. If using milk, add it and blend on HIGH for 45 seconds or until hot all the way through.
2. If desired, drizzle heavy cream or creme fraiche in the soup as you serve.
Food Fair
**Quantities are limited
Saturday, Jan 23, 2016, 09:30 AM
Grangerland Intermediate School, Farm to Market Road 3083, Conroe, TX, United States
Communities in Schools
Email: vanessa.bell@ciset.org
Website: ciset.org
Location: 16283 FM 3083 Road, Conroe, TX, United States
Phone: 936-709-3551