We will be working on sewing projects for the remainder of the quarter.
This week we'll be having student presentations. Please arrange to have yours done by Thursday 12/14.
By Friday 12/15, we will be sewing. You will have a choice of projects to show off your skills and creativity. You may even be able to create a holiday gift or ornament.
While many Mexican Pizza recipes use two tortilla layers, we made ours with only one.
2 burrito size tortillas
1 lb ground beef
1 packet taco seasoning (any brand is fine)
1/2 cup heated refried beans (optional)
1 cup shredded cheese
Optional toppings: (these go on after the pizza comes out of the oven)
chopped green onions
diced green chiles or jalepenos
1. Prepare taco meat according to package directions.
2. Preheat oven to 400 degrees. Place tortillas on a large baking sheet. Poke the tortillas with a fork to prevent them from puffing up in the oven. Bake tortillas for 3-4 minutes or until slightly golden brown. Remove from the oven.
3. Evenly spread tortillas with beans, then taco meat. Next, top with shredded cheese. (Some people like to spread salsa on and then top with cheese.) Bake for 4-5 minutes or until cheese is melted and edges are golden and crisp.
4. Transfer the pizzas to a cutting board and let cool for 1 minute. Top with olives, tomatoes, onions, cilantro, etc. Cut into slices and serve immediately.
We'll be making Crispy Potato Wedges on Tuesday 12/5. We will also be in the kitchens on Friday 12/8 to make Mexican Pizzas.
Easy, Moist Chocolate Zucchini Bread Recipe
Makes 1 loaf or 10 slices
1 1/2 cup shredded raw zucchini
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder, we use Ghirardelli
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon instant coffee powder (or substitute 1 tsp. cinnamon for a different flavor profile)
1 teaspoon vanilla extract
1/2 cup chocolate chips, optional
Heat the oven to 350 degrees F and spray a 9-by-5-inch loaf pan with nonstick cooking spray.
In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt, then set aside.
In a large bowl, using a hand mixer, beat the oil, sugars, eggs, instant coffee, and the vanilla until blended, about 2 minutes.
Stir the shredded zucchini into the dry ingredients. Add the dry ingredients to the wet ingredients in two batches, stirring between each addition. Stir in chocolate chips.
Spoon batter into the loaf pan and smooth the top. Bake 55 to 65 minutes, or until a knife inserted into the center of the bread comes out clean.
When the bread is done, cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack to finish cooling.