We will be sewing on Thursday and Friday this week. One of our project choices will be a small pouch. We are looking for shoelaces, ribbon, or cord material to use for drawstrings. Please bring in anything you think might work.
Thank you!
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Tomato Sauce with Canned Tomatoes
A quick and tasty tomato sauce made from canned tomatoes and seasoned with Italian herbs and spices. Perfect for any pasta dish. Ingredients:
Instructions:
Notes:
HOW TO FREEZE THIS TOMATO SAUCE This sauce freezes beautifully. In fact, make a double batch and plan to put some in the freezer so you have a convenient freezer meal ready to go. To freeze:
HOW TO USE THIS TOMATO SAUCE Just in case you’re not sure how, when or where you might use this tomato sauce, here are some ideas.
Basil Pesto Without Nuts An allergy-friendly basil pesto recipe without pine nuts. Ingredients
Instructions
You did a good job this week. We had a decent lunch turnout to sample your work. Thanks for stopping by. We cut our breadsticks pizza style, however the recipe shows the circle cut in halved strips. This dough could be used for pizza too! Also, I just confirmed that some doughs can be made, wrapped in plastic, and frozen for up to 3 months.
Oh! The spaghetti sauce, ranch, and pesto you made were delicious. Thank you for grating all that cheese too. Our Italian cheese blend was a mix of grated Asiago, Parmesan, and Romano cheeses. BREADSTICK RECIPE: Ingredients:
Directions: Preheat oven to 425°F. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and 1/3 cup oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If not using Pizza Yeast, allow dough to rest 10 minutes.) Spray pizza pan with cooking spray or brush lightly with additional olive oil. Pat dough with floured hands to fill pizza pan or baking sheet. OR roll dough on a floured counter to a 12-inch circle; place in pizza pan or baking sheet. Form a rim by pinching edge of the dough. Brush dough with remaining 2 tablespoons olive oil. Sprinkle with garlic salt, cheese and Italian herb seasoning. Bake on lowest oven rack for 20 to 25 minutes, until cheese is bubbly and crust is browned. Remove from oven; cut into 1-inch wide strips. Serve with marinara or pizza sauce for dipping. *If you don't have a thermometer, water should feel very warm to the touch. **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. We'll wrap up fruits and vegetables today and explore herbs & spices this week. Your lab will be Thursday and/or Friday. I haven't decided what you'll be making yet and am open to suggestions. Please see me to present any ideas that would highlight this week's topic.
Apple Turnovers
Recipe By:Maureen O'leary "Delicious, yet so easy to make. Anyone can do these classic apple turnovers!" Ingredients:
ALL RIGHTS RESERVED © 2017 Allrecipes.com We will be baking on Friday, 9/22 this week. Please come to class dressed in appropriate lab attire that day. The recipe is still under consideration, but it will contain a fruit or vegetable as a key ingredient.
We'll be learning more about fruits and vegetables this week. Here's the recipe from Friday. Ingredients:
Directions: Combine all ingredients big bowl. Vegetables can be marinated or cooked immediately. Marinated vegetables are delicious raw or cooked. To cook, preheat oven to 400 degrees with cookie sheet in oven. When oven is ready, spread out vegetables on cookie sheet. Bake for about 15 - 20 minutes or until cooked to desired doneness. Roasting is a great way to prepare many vegetables. Try broccoli, cauliflower, carrots, green beans, brussel sprouts, or potatoes. Simply cut, toss lightly with oil and seasonings, and cook. These may take a bit longer to cook. Just keep an eye them. Teriyaki Chicken Bites Ingredients:
3 chicken breasts, tenderized and cut into pieces 3 Tbsp. olive oil Directions: Combine all ingredients in ziploc bag. Seal and mix well. Refrigerate for 2-24 hours. To cook, preheat oven to 400 degrees with cookie sheet in oven. When oven is ready, spread out chicken pieces on cookie sheet. Bake for about 15 minutes or until cooked through. We combined 1 ½ tsp. cornstarch with ¼ cup pineapple juice and 1 ½ Tbsp. teriyaki sauce and simmered until thickened. We tossed the cooked chicken with this glaze before serving. Fajita Chicken Bites Ingredients:
3 Tbsp.olive oil Directions: Mix dry ingredients in small bowl. Put chicken pieces into a ziploc bag with olive oil and seasoning mix. Seal bag and mix well. Refrigerate for 2-24 hours. To cook, preheat oven to 400 degrees with cookie sheet in oven. When oven is ready, spread out chicken pieces on cookie sheet. Bake for about 15 minutes or until cooked through. Buffalo Chicken Bites
Ingredients:
3 chicken breasts, tenderized and cut into pieces 3 Tbsp. olive oil Directions: Combine all ingredients in ziploc bag. Seal and mix well. Refrigerate in marinade for 2-24 hours. To cook, preheat oven to 400 degrees with cookie sheet in oven. When oven is ready, spread out chicken pieces on cookie sheet. Bake for about 15 minutes or until cooked through. We melted 1 to 2 Tbsp. butter with ⅛ cup Frank’s Red Hot Sauce, simmered briefly, and tossed with the chicken before serving. Thank you all for pitching in to help produce today's sampling. Heather Jo in the front office got a taste and said, "It was delightful."
We did make some modifications today, so I'll post the recipes soon. We made some quick sauces to add to the cooked chicken to enhance the flavor. We had some extra veges prepped and marinated, but they were never cooked...they're actually delicious raw too! Thanks! This week's labs will be on Thursday, 9/14 and Friday, 9/15. We will be cutting and marinating chicken on Thursday and cooking it on Friday. We'll roast some vegetables too.
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