This week we'll be cooking chicken.
On Wednesday, May 2, we'll cut and marinate the chicken.
On Thursday, May 3, we'll cook and eat.
Crispy Potato Wedges
Preheat oven to 450 F.
¼ cup olive oil
½ tsp salt
¼ tsp black pepper
½ tsp each dried basil, thyme, and oregano leaves
¼ tsp paprika
4 to 6 medium potatoes
¼ cup grated Parmesan cheese
1. Combine olive oil and seasonings in a bowl.
2. Scrub unpeeled potatoes well. Cut each potato in half lengthwise, then in thirds.
3. Coat each slice in the seasoned oil. Spread in a single layer on a greased baking sheet.
4. Bake at 450 F for 15 min. Sprinkle with the cheese. Bake 15 min. longer.
Pan-Fried Breakfast Potatoes
Temperatures and times vary. Generally, bake at 350 or 375 for about an hour or so.
Here is a link to an easy recipe:
Butter and milk amounts may be adjusted according to personal preference. It's a good idea to add milk slowly to reached desired consistency.
We left the skins on our potatoes for added nutrients.
This week we'll learn about different potato preparation methods.
On Wednesday (4/25) we'll scrub, cut, and soak the spuds.
On Thursday (4/26) we'll cook and eat them.
.Here is the basic recipe we used in class. Most teams added a bit more sugar (up to 1/2 cup).
For Double Chocolate muffins, add 1/4 cup cocoa powder and 1/2 to 1 cup chocolate chips.
Here are links to other recipes we tried:
This week we'll be in the kitchens on Thursday, 4/19 and Friday, 4/20.
We'll bake an assortment of muffins; some we'll eat now and some we'll freeze for Teacher Appreciation Day in May. We'll decide which varieties of muffins to make by Tuesday, 4/17.
This basic recipe is so versatile, and can be dressed-up or dressed-down
for any occasion.
This week we'll discover more thickening agents as we learn some essential cooking methods and terms. On Thursday, 4/12, we'll prepare items to add to our basic white sauce on Friday, 4/13.
Homemade Chocolate Pudding
1. Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk.
2. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into individual dessert dishes. To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours. Garnish with whipped topping, if desired. 4 servings.
Homemade Vanilla Pudding