Archive for the ‘Recipes’ Category

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Foods 2 had their last lab of the year with a shebang. I wanted the students to have a real experience they would never forget. Okay, they will probably only make homemade pasta once in their lifetime, but hey, at least they will have said they’ve tried it.

After watching youtube emphasizing the importance of rolling out the dough THIN, the students still had a hard time grasping the concept. We had one group who did well rolling out thinly and had an end product that resembled egg noodles.

The other groups had a thicker noodle, much like fettuccine  which took much longer to cook than the indicated recipe from Pioneer Woman. I was hoping they would take the tips more seriously, but they were quite eager to get the noodles cut out quickly.

Overall, I think it was a fantastic experience for them to learn how to make scratch made pasta and the importance of rolling it out thinly and keeping the strips even.

The finished products looked beautiful which was a plus and the adapted Chicken Pasta Sauce from Pioneer Woman was a hit! Most of them preferred Alfredo over Red and we substituted the sauce. The flavor of the garlic and onion was outstanding and lured teachers over to the foods lab.

Here’s the proof they started from scratch:

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Lots of rolling and re-rolling and lots of flour.

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All smiles getting ready to let the dough rest for 15 minutes.

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On with the scrumptious smelling chicken

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Add the alfredo, yum

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Rolling out the dough

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It’s tedious work.

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Adding the strips to salted boiling water.

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Some liked it all mixed together.

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Some liked it on top of the homemade pasta. This looks like restaurant quality!!!

I’m very proud of the Foods 2 students making homemade pasta without a machine for their very first time!

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Baked Potato Bar

Posted: May 19, 2014 in Foods 1, Recipes

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Foods 1 wrapped up our study on homemade, semi-homemade and convenience products with a delicious baked potato bar. The kids learned how to make Restaurant style baked potatoes  in the microwave.

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Our convenience products included shredded cheese, can chili, bakery bread, bottled salsa.

The kids were responsible for dovetailing baked potatoes with homemade cheese sauce.

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They learned the secret to fluffing the potatoes was the way we squeeze the sides to open it up 😉

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They were surprised how yummy the cheese sauce was compared to cheese whiz and it was so much healthier, not to mention cheaper!

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Chili cheese potato, anyone? A definite college meal someday. I hope they’ll remember it.

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.Satisfied guests….So full, they say

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We continued our study of store-bought verses homemade with day two making homemade tortillas. Yesterday our store-bought tortillas were made into choco tacos for Cinco De Mayo Day. I wanted to use the self-rising flour we had on hand and I found this tortilla recipe using this ingredient. Usually I prepare my own recipe with hot water and white wheat flour, but I’m trying to practice cost saving strategies and we are coming close to the end of the year.

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Our simple ingredients we used.

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Learning to roll the tortilla flat from the center out…

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Learning when to flip…

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Yummy, lightly browned…

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It got a little messy…

We watched this youtube to acquaint them to the tortilla technique.

The kids were asked to bring their own fillings for their homemade tortillas. Suggestions were:

  • refried beans
  • cheese
  • fresh fruit for rolling up in a cinnamon sugar tortilla
  • meat or chicken {which no one brought}

I actually suggest keeping the fillings simple to beans, cheese or fruit since it took the kids a while to get the hang of rolling out the dough thinly.

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The tortillas got yummier with the fillings.

Now for the math lesson on unit pricing:

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We discovered homemade was 10 cents cheaper per tortilla!

 

The end result was a soft, lightly browned tortilla with a fresh, homemade taste. Now the students can say they have made homemade tortillas at least once in their life 🙂

Our discussion questions:

  • How do the prep times differ?
  • How does the cost per serving compare?
  • How do the appearance and flavor compare?
  • Which product do you prefer? Why?
  • In what situations might you use the store-bought tortillas? The homemade tortillas?

 

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Friday I introduced Cinco De Mayo Foods with interesting facts and Dude Food’s choco taco recipe. We finished with a locating a recipe with a Mexican culture discussing herbs and spices common to the area.

Today we celebrated Cinco De Mayo with Chocolate Covered Ice cream Tacos.

This opened up our last unit on cost-saving strategies, homemade verses store-bought and menu planning.

Today, we used store-bought tortillas for this lab and tomorrow we will make homemade tortillas comparing the cost. We had a discussion on time saving factors for using store-bought and pre-made items such as the tortillas, ice cream and even magic shell.

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The homemade magic shell we made today was excellent. I made two batches in a double boiler, enough for both Foods 1 classes.

My recommendations for doing this as a class:

  • Make the magic shell ahead of time so it has time to cool off.
  • Cool the taco shells about 5 minutes before filling them with ice cream. {I used one 5 gallon generic tub of Laura Lynn for 2 classes}.
  • Fill the taco shells with ice cream and allow them to harden in the freezer as long as possible. {We waited while we had a 15 minute class discussion}.
  • Dip the shells in the magic shell or use a spoon to pour the chocolate on top if the ice cream is melting.
  • Sprinkle with candy sprinkles in the cake isle or nuts {we had a student allergic to nuts}.

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Make ahead and allow to cool. It lasted through two classes without setting up 🙂

 

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Freeze for about 15 minutes or longer.

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One bite and they were in love…

 

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The kiddos devoured 40 of these on Cinco De Mayo.

Cakes, Cakes and More Cakes

Posted: May 1, 2014 in Foods 2, Recipes

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Foods 2 started the cake unit with a bang; 5 cakes to be exact. The students made shortened and unshortened homemade cakes and I was pleased to see the cakes turned out so well. Youtube videos truly make a difference allowing kids to see what the product should like as they are making it. It’s amazing how many video clips are out there on the specific food you are making. Youtube is perfect for teachers like myself who have never made “cooked” frosting. Shhhhh… Okay, I did admit to the kids I’ve never made it, but now they can say they’ve made it at least once.

Our cake line up was three flavored pound cakes and two angel food cakes. I allowed them to be creative with their own extract. The strawberry pound cake was a huge hit. This was day one of lab.

The groups learned more about overmixing and why the top of the cake cracks.

Day two consisted of three different cooked frostings of their choice. They selected Swiss Butter Cream Icing, German Butter Cream Icing or French Butter Cream Icing. They learned the process of using a thermometer with cooked icings.

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The strawberry pound cake group took the cake with their strawberry French Buttercream and decorative icing.

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The German Buttercream did not turn out as well as the group had hoped, but still very edible, just not as pretty.

The Swiss Buttercream group turned theirs into chocolate and it also looked grainy, but completely edible.

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The Angel Food group that chose the French Buttercream made theirs into a light and fluffy icing and theirs won out in the angel food category.

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This group had a creative addition to the batter: Mountain Dew

Tomorrow the class will be making two more pound cakes for this week’s Underground Cafe Menu. Now, they are experienced cake bakers 🙂 Seven cakes in one week!!!

This cake and frosting lab was a huge hit and big experience for homemade cakes and icings from the ground up. No cake boxes or frosting tubs in our kitchen!

Fantastic job, Foods 2 class.

 

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Foods 1 has been studying different cultures and creating posters with fun facts, popular foods and seasonings and foreign recipes. We finished out the week with a dish from a different country. Wouldn’t you know that only two kiddos have tried fried ice-cream before? We indulged in a new recipe Fried Ice Cream (without the fry) to keep it healthier for a teenager’s diet and less mess in foods lab.

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The only frying going on was the cornflake, butter and cinnamon mixture.

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The cinnamon  aroma brought in the crowd, even visiting teachers.

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Take a look at the world’s largest fried ice cream ball!!!!

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The average size was a baseball size.

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And yes, my baseball player knew how to make the appropriate size 🙂

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Lots of chocolate syrup by another baseball player.

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The kids were skeptical at first, but they loved fried ice cream, wouldn’t you?

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We finished up our lab with a kahoot online game using smart phone technology.

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Food, fun and technology. I call that a good day.

Fruit Salsa-Yummy,Yummy!

Posted: March 28, 2014 in Foods 1, Recipes

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Foods 1 is wrapping up vitamins and minerals with a fruit salsa and cinnamon chip lab today. The kiddos are making a yummy fruit salsa with beautiful colors, plus learning reviewing how to dice fruits. In addition, they are learning a new skill: how to peel a kiwi using a spoon. Yesterday we watched the youtube and today we are attempting this new skill in lab demo and then individually in lab groups.

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We halved this recipe for each lab group. The final verdict: They loved the fruit salsa with the homemade cinnamon chips. A big hit.

These simple ingredients below: {some groups used apple, grape and peach jelly}. Everyone liked their jelly choice. We used leftover jelly from biscuit lab.

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Transform into amazing cinnamon chipsIMG_7260

And a colorful vitamin and mineral salsa.

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Katie says, “This is the best stuff on the planet.”

Try it and see if you believe it too. Mrs. Brown was reminded how good it is and she’s making it for her kids over Spring Break.

 

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Foods kids are gearing up to take their certification and we are in study hall taking Servsafe tests, quizzes and making flash cards from studystack.com

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We printed all the terms and they are creating flash pages to drill themselves.

Or flash cards work too.IMG_7246

They go inside a baggie to keep them organized.

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Students can take tests on studystack.com

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Enjoying a little popcorn while they cut out flash cards.

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Popcorn plus servsafe=study hall fun

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Conclusion: POPCORN always help you study a little harder. Today I made four batches of healthy, homemade  kettle corn to keep them focused. I keep it frugal by making it the stove top method using my family recipe here and serving it in throw away paper bags.

We hope to take the exam the week after Spring break. We’ll take a few practice tests before then and continue to study flash cards organized in a baggie.

Popcorn study hall is a hit!

 

Fine Dining

Posted: March 26, 2014 in Foods 1, Recipes

IMG_7200The kiddos have been working hard learning proper table setting and fine dining etiquette. It was time to show off their skills. Our meal five course meal consisted of the following:

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Appetizer: Stuffed Pizza Roll

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Soup: Italian Wedding Soup

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Salad: Tomato Basil on a skewer {#6 edible Italian centerpiece}

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Main Entree: No Boil Cheese Lasagna

 

Dessert: No Bake Oreo Cheesecake

What no, picture for the cheesecake? Mrs. Brown forgot.

Each group doubled the recipes to make enough to serve the entire class, plus a few invited guests, such as administrators.

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The orzo in the soup was a hit. We substituted beef for pork.

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IMG_7187Gina was super proud of her group and I see why!

IMG_7192This group loved the meal.

IMG_7199Thumbs up to a fine meal for 40 students, ringing up at $200, less than $5 per person for a 5 course meal, not too shabby.

I saved some by having them make the pizza dough and meatballs from scratch. It was more time-consuming and tedious for some groups. I might rethink it for future labs and use convenience.

Overall, the kids enjoyed their largest meal of the year 🙂

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Beans and More Beans

Posted: March 17, 2014 in Foods 1, Recipes, Uncategorized

IMG_7073Not many students have washed, soaked and picked rocks from pinto beans. This experience was eye-opening to the the students. They learned the art of a fine pot of pintos in the south.

What did we do with all these pintos? We soaked them overnight and Mrs. Brown cooked them the next day.

And guess what the kids ate for lunch?

IMG_7075Southwest chili {I use this recipe without the meat}

IMG_7074With a little cheese and sour cream

IMG_7079Some like it with hot sauce and crackers, the Wendy’s way…

YUMMO, pintos are healthy, hearty and frugal, all the kids agreed.