Homeschool with Martha
If you’re looking for fun ways to occupy your time at home, be sure to follow our digital how-to series, “Homeschool with Martha.”
While we all continue to follow social distancing and stay-at-home guidelines, I, along with our editors of "Martha Stewart Living" are working very hard to teach all of you something new every single day on Instagram and on our web site. From the safety of our own homes, we’re all videotaping and sharing our favorite easy-to-follow recipes and ideas for making the best of all this time.
Here are just a few of the many things we’ve made over the last several weeks.
-
- I’m so glad I am able to shoot straight from my Winter House kitchen. I’ve done so many things here over the years – magazine photoshoots, Facebook, Instagram, and Zoom LIVE shows, and now many casual and fun lunch and dinner videos for all of you. You can find all my “Homeschool with Martha” videos and photos on my Instagram page @MarthaStewart48.
-
- For a good weekend lunch, I love making sandwiches. Whenever I can, I use homemade bread and fresh vegetables from my greenhouse.
-
- On this day, it was BLTs for all. Everything was prepared first, This bacon from D’Artagnan was cut into two-inch pieces, and the tomatoes were all sliced.
-
- This bread is homemade sourdough – everyone is making bread these days. If you haven’t yet, give it a try. I sliced enough for our sandwiches, plus a few extras for those who wanted second helpings.
-
- And of course, greenhouse lettuces picked minutes before this meal.
-
- Easy, simple, quick to prepare, and so delicious.
-
- On another day, I made these flavorful hot cross buns. I used lots of currants and added finely grated lemon rind. Here they are just before I placed them in the oven for about an hour. For the full recipe, go to my web site to see my mother, “Big Martha,” make hot cross buns on my television show.
-
- And here they are fresh out of the oven – perfectly brown and ready to eat.
-
- They are so delicious served warm with your favorite butter. They’re also good drizzled with icing.
-
- If you follow me on Instagram @MarthaStewart48, you know I’ve now made more than 45 dinners for me and my three friends who are staying at the farm during this crisis. One of our dinners was this poached chicken.
-
- The chicken was served with a sauce made from soy, scallions, ginger, garlic, and cilantro.
-
- I also stir-fried some fresh broccoli with olive oil, garlic, fermented black beans and cilantro.
-
- With the leftover chicken stock, I made an egg drop soup with chopped scallions, egg, salt, white pepper, corn, and a bit of cornstarch.
-
- The meal was a huge hit. Some of you often ask what I do with leftovers – what leftovers?
-
- Here’s another great salad idea – fresh mozzarella, sweet watermelon, California avocado, tomatoes, salt, pepper, olive oil, and cider vinegar. Experiment with what you are able to find during those brief trips to the market. Don’t be afraid of combining ingredients – you may love it!
-
- This dinner was pork chops shawarma with oven-roasted vegetables from Martha & Marley Spoon. Check out our meal kits for some terrific meal options. Remember, Martha & Marley spoon delivers almost everything to you, fresh, pre-portioned, and ready to cook – perfect for these days at home. The meals are so delicious and we offer such a wide variety of meal ideas every week!
-
- Here is a platter of one of our favorite “stay-at-home” dinners – fettucini Alfredo limone. It is quite easy to make. Heavy cream, egg yolks salt pepper grated rind of one lemon, and lemon juice topped with Parmesan cheese. Go to my Instagram page @MarthaStewart48 to see my video.
-
- I served the pasta with this chicken piccata. The chicken was dredged in flour, sauteed in olive oil and butter, and then served in a sauce of white wine, lemon juice, and zest.
-
- One of this week’s dinners included fresh scallops, roasted cherry tomatoes, and spaghettini with yellow peppers, shallots, and Parmesan cheese. And, for something fresh and green – bok choy.
-
- Another great meal for me and my three “regulars” at the farm.
-
- Our editorial food director, Sarah Carey, took to Instagram to share her rendition of a comfort food favorite – tuna casserole. It’s a great dish for feeding the whole family.
-
- Food editor-at-large, Shira Bocar, makes stuffed cabbage rolls filled with a fragrant mix of beef, pork, and rice all rolled up and baked in a delicious tomato sauce. This dish is great for getting the children involved with dinner preparations.
-
- It’s an easy recipe that will surely become one of your favorites of the week.
-
- Everyone loves a good pizza. Deputy food editor, Greg Lofts, makes this chewy, golden crust pan-pizza in a cast-iron skillet. You’ll love it.
-
- And for vegetarians, try this gumbo rendition made by Shira. It starts with a roux and the holy trinity of onion, celery, and bell pepper, then calls for both fresh ingredients and canned vegetables.
-
- For cocktails, Shira shares her favorite Negroni-inspired drink made with gin, an aperitivo like Campari, and sweet vermouth – garnished with an orange twist. Some of you have already tried this drink and love it!
-
- And don’t forget all the great recipes from our own director of food development and host of “Kitchen Conundrums,” Thomas Joseph. These ingredients are for peanut noodles – peanut butter, soy, rice vinegar, garlic, sesame oil, vegetables, and store-bought spaghetti. See his post on Instagram @Tojo827.
-
- The noodles are served with scallions, cucumbers, and watermelon radish. So tasty and so easy to make.
-
- And of course, on “Homeschool with Martha,” we show you how to make your own face mask with fabric and cotton ribbon.
-
- So be sure to follow all of us on Instagram @MarthaStewart48, @marthastewart, @sarahcarey1, @Tojo827, @brooklyncooks, and @shirabocar for our daily lessons and be sure to let me know how you’re spending time at home. I love hearing from you.
Martha Pins
Martha Tweets
