Until next year...

Semester 1 is finished.  These talented, interested, creative and innovative students have completed the Food and Nutrition course once again!

As their teacher, I am always quite impressed with what they learn to do - both in class and what they choose to post to the blog as well.  I hope their families and friends have been impressed too.

One of my goals for this course is that students learn that food is a gift from God that should be enjoyed.  Just like all things given to us on this earth, we should enjoy food responsibly and act as stewards of this gift.  We are called to appreciate it, know where it comes from, and consume to nourish our bodies for lives of service.

This blog won't be active until next school year, but it will remain up for you reading and re-reading pleasure.

Happy cooking and creating!

Ms M ("The Teacher") on behalf of the Food and Nuts class

Quinoa Tabbouleh

 

Ingredients

• 1 cup quinoa, rinsed well
• 1/2 teaspoon kosher salt plus more
• 2 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
• 1 pint cherry tomatoes, halved
• 2/3 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced

Preparation

Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Christmas Pinwheel Cookies

Ready to be baked

I made this recipe on Christmas Eve with my 6 year old brother who loves cooking. It is just a simple sugar cookie recipe with a twist. I came upon this idea on a facebook post and I wondered how they did it so I looked it up. I thought these cookies tasted great and my siblings loved them. They are amazing for parties and Christmas desserts (I made a few more batches for a Christmas party I went too).

Ingredients:
-2 cups flour
-1/2 tsp baking powder
-1/4 tsp salt
-2/3 cup powdered sugar
-1/4 cup granulated sugar
-2 1/2 sticks unsalted butter (cut in small chunks)
-1 tsp vanilla extract
-1/2 tsp of food colouring of your choice (I used green)
-optional extract of your choice (I used peppermint)
-1/2 tsp of another food colouring (I used red)
-holiday sprinkles

Directions:

Final Result

Blend the first 5 ingredients in a medium bowl. Slowly add butter and continue mixing. Add vanilla extract and mix well. Split your dough into 2 equal parts. Take the first part and blend in the green food colouring and peppermint extract. Mix until colour is spread out evenly. Do the same with the other part but with the red food colouring and no extra extract. Roll out both portions of dough separately between two sheets of wax paper until it is about 1/4 inch thick. Put both on a cookie sheet and refrigerate for at least 2 hours. When firm, remove wax paper. Brush the red dough with water. Flip the green dough onto the vanilla dough so they are evenly stacked onto each other. Put the sprinkles on a large platter and set aside. Lightly press the edges together to seal. Begin rolling the long side of the dough into a swirl. Now lift your dough log onto the sprinkles and coat the log completely with them. Wrap the coated log with plastic wrap and refrigerate for 3-4 hours (or keep in freezer for up to 2 months, depending on when you are planning on using it). Slice the dough into 1/4 inch slices and bake on baking sheets for 350. When edges are golden (15-17 minutes) take out of the oven and let cool. Enjoy your Christmas Pinwheel cookies with a warm mug of hot chocolate.

Chocolate chip cookies

Ingredients:

Chocolate brownies

Chocolate brownies 

1. cup margarine

2.1 cup baking cocoa

3.4 eggs lightly beaten

4. 2 cups sugar

5. 1 1/2 tsp vanilla

6. 1 1/3 cups flour 

7. 1 teaspoon baking powder

8. 1/2 tsp salt

In large sauce pan melt margarine, remove from heat stir in cocoa and eggs, beat well

Stir in flour and rest of ingredients, mix well 

Put in a 9 x 13 pan, greased   

Baked at 350 degrees for 35 mins. 

Chicken quesadilla

This is a faily simple way to make some chicken quesadillas. 

Ingredients:

Chicken

Diced tomatoes

Chopped green onion

Cheddar cheese

Mozzarella cheese

2 flour tortillas

A little bit of melted butter

Directions:

Get your chicken, if it's raw cook it first. 

Butter one side of each tortilla and place it in a heated skillet at 350C

Spread cheese (mix the cheddar and mozzarella) all over the tortilla.

Add green onions and tomatoes, how ever much you want.

Dice up your chicken into small pieces and place on just one half of the tortillas.

Fold it over, cook them till golden brown and enjoy!

Lemon syllubub

Lemon syllubub, light and easy desert I made for my family last night.

Ingredients:

1 cup whipping cream

1/2 white sugar

1/4 cup lemon juice

Put everything into a medium sized bowl and then whisk until thick.

Enjoy!