All coursework is due!
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This week we will be sewing. Tutorials are available in Google Classroom.
Chocolate Chip Cookies
INGREDIENTS: (This recipe has been adjusted for high altitude.)
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture and water. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Links to other recipes we made:
Chocolate Mint Candies Cookies
Oatmeal Chocolate Chip Cookies
High Altitude Nestle White Chip Chocolate Cookies
1 stick butter
1/3 cup brown sugar
1/3 cup white sugar
1/2 tsp vanilla
In a separate bowl, stir together:
1 + 1/4 cup flour
1/3 cup baking cocoa
1/2 tsp baking soda
1/8 tsp salt
Mix the dry ingredients into the wet ingredients. ADD TWO TEASPOONS OF WATER! Then stir in 1 cup of Nestle chips/morsels. Plop spoonfuls onto a baking sheet. Bake at 350 degrees for 9 minutes. This was actually a 1/2 recipe.
Due this week:
Culture & Cuisine Project
Slide presentation due by Friday, May 11th.
Please be ready to present on Thursday, 5/10 or Friday, 5/11.
This week's lab: Cookies
On Monday, 5/7, we'll make cookie dough.
On Tuesday, 5/8, we'll bake, eat, and share the cookies.
Generally, the ratio for cooking white rice is 2:1. That's 2 parts liquid to 1 part rice. Boil the liquid (broth or water) add the rice and stir. Return to a boil, then immediately reduce heat to a simmer and cover. Cook untouched for 20 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
MEXICAN RICE RECIPE
Restaurant-Style Spanish Rice (aka Mexican Rice)
Recipe type: Side Dish
Our pizzas baked in about 10 minutes.
We made a packaged pizza crust mix but used homemade sauce.
Yield: 2-1/2 cups (This made enough sauce for about 4 pizzas.)
In a medium bowl, stir tomato sauce and tomato paste until combined and smooth. Add remaining ingredients and stir well to combine. Store in a jar or covered container in refrigerator for up to 1 week, or freeze for up to 3 months.
Due this week:
Wednesday (4/25) in class.
This week we'll talk about some of our favorite food, pizza. We'll also begin exploring different foods and cultures from around the world.
On Monday (4/23) we'll make salt dough to help us prepare for making our own pizza dough.
On Tuesday (4/24) and Thursday (4/26)
we'll make pizzas!
On Monday, 4/16, we'll prep the ingredients to put in the omelettes we'll be making on Tuesday, 4/17.
Medium Chipotle Salsa
1 can (16 oz) whole peeled tomatoes, with juice
½ small onion, chopped
1 clove garlic, chopped
1 TBSP chopped chipotle pepper
¼ cup chopped fresh cilantro
Juice of half a lime
Salt & black pepper to taste
Combine all ingredients in food processor (or blender) until well blended but still slightly chunky. Season with salt and pepper. Refrigerate up to three days in covered container (not metal).
Pico de Gallo
Here is the link to the Roasted Tomato Salsa recipe:
BAKED TORTILLA CHIPS
Baked tortilla chips are fast, easy, super crunchy, and an inexpensive alternative to store bought chips. Season lightly with salt or your favorite spices.
This week we'll continue to explore some healthy snacking and dining options that are quick and easy to make. On Tuesday, 4/10, we'll make homemade salsa, pico de gallo, and tortilla chips to eat in class on Wednesday, 4/11.