Use your favorite fruits (and vegetables) to make a delicious and nutritious smoothie. Our basic recipe can be varied according to your personal preferences and dietary needs. Helpful links follow our basic recipe. Basic Fruit Smoothie Recipe
Ingredients: 2 cups fruit (frozen or cold fruit works best) 1 banana (optional) 1 cup milk and/or juice(s) 1/2 cup yogurt (we used vanilla) Ice (as needed) Sugar (as desired for taste) Directions: 1. Put liquid in blender first. 2. Add remaining ingredients. 3. Blend well. 4. Add ice and sweetener as needed for consistency and flavor. Helpful Links: http://www.superskinnyme.com/how-to-make-a-smoothie.html https://www.foodnetwork.com/recipes/articles/50-smoothies https://www.gimmesomeoven.com/strawberry-banana-smoothie-recipe/ https://www.foodnetwork.com/recipes/food-network-kitchen/frozen-fruit-smoothies-recipe-1914927
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Week 1 (3/19/18 -3/23/18)
This week we'll get acquainted and plan our course outline for the quarter. We'll want to start cooking when we return from spring break, so please be certain to turn in your signed Safety Commitment Form by Friday, March 23rd. Please check Infinite Campus for the status and scores of student assignments this quarter.
Many projects and logs remain incomplete and/or unsubmitted. If ignored, these can become 1's. Revised and late work will be accepted until 3/20/18. Please refer to our Google Classroom for assignment descriptions and rubrics. We'll be sewing for most of the week. Projects will need to be evaluated before going home with you. You may be requested to pick up your project during the week of 3/19/18. Thank you in advance for your patience and understanding. We will be making omelettes this week. On Thursday, 3/1, we'll learn some basic techniques and prep our ingredients. Then, on Friday, 3/2, each team will cook and eat a couple of omelettes.
Great job on these today!
These crepes were easy to make, very tasty, and quite versatile. Fillings and toppings can be savory or sweet. This is the recipe we made in class. (This is the full recipe... we made half of this in each team.) "Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand." Ingredients:
Dessert Crepes This is a dessert crepe recipe. It's easy to make in the blender and can be made a day ahead. Ingredients
In a blender, combine all of the ingredients and blend for 10 seconds. Place the batter in the fridge for at least an hour or overnight – it will actually keep for 48 hours (this helps prevent the crepes from tearing when cooking). To cook, heat a small nonstick frying pan over medium-high heat and melt enough butter to coat the bottom of the pan. When heated (put your hand under the faucet and splash a little water on the pan; if the droplets sizzle, the pan is ready), pour about 2 1/2 tablespoons (a little more than 1/8 cup) batter in the pan and quickly pick up pan and swirl around so batter is evenly distributed in the pan. (Note: how much batter you pour for each crepe really depends on your pan – it’s a little bit trial and error. The batter should evenly coat the pan’s bottom; you will need to experiment with the amount you need for each crepe. Also, my first crepe is never perfect!). Cook for about 30 seconds, or until bubbles form on the surface and the edges look cooked/lightly browned: Take a rubber spatula and run it along the edges of the crepe to loosen and flip; you can also use your fingers if you’re careful. Cook for another 10 seconds and serve. Continue with the rest of the batter, yielding 15-20 crepes, depending on the size of your pan. Welcome back!
This week we'll begin working on our International Cuisine and Culture projects. We'll discuss and choose our upcoming food labs in class. On a daily basis, please come to class prepared with your Chromebook and a pen or pencil. Thank you for taking the salsa surveys. Here are links to some of your favorites. We cut and baked fresh tortilla chips.
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. INGREDIENTS
Blended Salsas: Medium Chipotle Salsa Ingredients: 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 Directions: 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). Salsa Verde https://www.cookingclassy.com/salsa-verde/ Chunky Salsas: Mango Salsa https://cookieandkate.com/2015/fresh-mango-salsa-recipe/ Pico De Gallo http://www.geniuskitchen.com/recipe/pico-de-gallo-83371 http://allrecipes.com/recipe/203800/pico-de-gallo/ Watermelon Salsa https://www.gimmesomeoven.com/watermelon-salsa-recipe/print/ |