Alert

School Closed - Monday, January 30, 2023

Inclement weather conditions have created hazardous conditions on local roads and highways. In the interest of the safety of our families and employees, MICDS will be closed today, January 30. No classes will be held, all on-campus activities will be canceled, and parking lots will be closed. In view of the lost instructional day today, the Middle and Upper Schools will run block schedules through the end of the week (C, D, E, and F rotations). This calendar change means that, except in the Lower School, we will NOT run a late-start Wednesday schedule on February 1. Lower School will still have a late start. Middle and Upper School classes will begin promptly at 8 a.m. this Wednesday.

Middle School Cooking Club Whips Up a Stew

The middle school cooking club met for a second time to cook a Chickpea and Potato Stew with Spinach and an Egg. Led by Danielle Beck, the Senior Wellness Coordinator at MICDS, the club is a way to get middle schoolers interested in cooking as well as promoting a healthy and diverse diet.

See below for a video of the club as well as the recipe.

Recipe:
3/4 Diced Onions
1 tsp Minced Garlic Cloves
1 Bay Leaf
12oz Red Potatoes
3/4 cup Tomato Sauce
1 cup Water
3 cup Cooked Dried Garbanzo Beans
3/4 tsp Kosher Salt
1/4 tsp Ground Black Pepper
2 tbsp Olive Oil
1 tsp Ground Cumin
2 tbsp Lemon Juice
2 oz Baby Spinach
2 oz Arugula
3 tbsp Fresh Parsley
6 each Fresh Eggs

Method: In a hot pan, drizzle oil and sauté onions until translucent. Add the garlic and toast for 30 seconds without burning. Add bay leaf, potatoes, beans, water and tomato sauce. Bring to a boil and lower heat to simmer and cook covered until potatoes are tender, about 15 minutes. Season with salt, freshly ground black pepper, cumin and fresh lemon juice. Just before serving, add the spinach and arugula to wilt and garnish with fresh chopped parsley. Poach eggs in simmering water and place on top of stew.

Calories: 270
Protein: 13g
Carbohydrates: 32g
Total Fat: 11g
Sodium: 540mg
Sat Fat: 2g
Dietary Fiber: 7g