Category: Recipes

2015 Fall Session #1 & 2

WEEK #1

White Bean Soup

2 tablespoons extra-virgin olive oil, plus more for serving
1 medium onion, finely diced (about 1 cup)
2 medium carrots, finely diced (about 1 cup)
2 ribs celery, finely diced (about 1 cup)
4 cloves garlic, minced on a microplane grater
1/2 teaspoon dried red pepper flakes
1 quart homemade or low-sodium canned chicken broth
2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
4 6-inch sprigs rosemary, leaves finely chopped and stems reserved
1 (3-4 inch) chunk parmesan rind (optional)
2 bay leaves
3 to 4 cups roughly chopped kale or swiss chard leaves
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano for serving

DIRECTIONS

1.

Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. Add chicken broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add kale, cover and cook for 15 minutes.
2.

Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to combine. Season to taste with salt and pepper.
3.

Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano, and serve with crusty toasted bread.

 

WEEK #2

Cheesy Sweet Potato Broccoli Tots

Makes 4 servings

¾ cup rolled oats (gluten-free, if you want)
1 medium sweet potato
1 16-ounce bag frozen broccoli, thawed slightly, coarsely chopped
2 large eggs
½ cup grated Parmesan cheese

PREPARATION
Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper.

Pierce the sweet potato all over with a fork, then wrap it in a damp paper towel and microwave on high until it’s soft and cooked through, about 6 minutes. Let it cool for at least 2 minutes before peeling.

Pulse the oats in a food processor fitted with the blade attachment until they’re a coarse meal. 

Beat the eggs with a fork in a medium mixing bowl. Use your hands to peel the sweet potato, then discard the skin and add the sweet potato to the beaten eggs. Use the fork to mash the sweet potato and mix it with the eggs. Add the pulsed oats, chopped broccoli, and grated cheese, and mix everything together until thoroughly combined.

Use your hands to form about 1 ½ tablespoons of the mixture into a tot shape. Repeat until all the tots are formed, lining them up on the parchment-lined baking sheet as you go. 

Bake in the preheated oven until golden brown and cooked through, 25 to 30 minutes, rotating the baking sheet halfway through.

Let them cool slightly, then serve.

 

Homemade Ketchup

  • 3(0.46 lb) cans tomato purée
  • 58cup of sugar
  • 12cup water
  • 58cup vinegar
  • 1teaspoon salt
  • 14teaspoon onion powder
  • 1garlic clove finely diced
  •  In a small pan add water and vinegar and dissolve the sugar.
  1. When sugar is dissolved add the rest of the ingredients and let simmer for about 20 minutes.
  2. Don’t taste it when it’s warm, it horrible when it’s warm. Let chill in fridge.
  3. PUMPKIN SWIRL BROWNIES 

     

    For the Pumpkin  Swirl:

    • 4 ounces (115g) cream cheese, softened
    • 1/2 cup (115g) canned pumpkin puree
    • 1 large egg
    • 2 Tablespoons (25g) sugar
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg

    For the Brownies:

    • 1/2 cup (115g) unsalted butter
    • 2 cups (12 ounces or 340g) semi-sweet chocolate chips, divided
    • 2 ounces (57g) unsweetened chocolate squares, chopped
    • 3/4 cup (150g) granulated sugar
    • 1/4 cup (55g) packed brown sugar
    • 1 teaspoon (5ml) vanilla extract
    • 3 large eggs
    • 3/4 cup (94g)  all-purpose flour
    • 2 Tablespoons (11g) unsweetened cocoa powder
    • 1/4 teaspoon kosher salt

    Directions:

    1. Pre-heat oven to 350°F. Line an 8″ x 8″ pan with aluminum foil and lightly grease.  Set aside.
    2. Make the Pumpkin Swirl mixture: Beat together*see headnote the pumpkin swirl ingredients until smooth (cream cheese, pumpkin puree, egg, sugar, ginger, cinnamon, and nutmeg). Set aside.
    3. Make the Brownie Batter: In saucepan, melt the butter, 1 cup of the semi-sweet chocolate chips, and unsweetened chocolate on medium heat. Stir frequently so the chocolate and butter melt and combine evenly, about 5-7 minutes.
    4. Remove the pan from the heat and pour the chocolate mixture into a large mixing bowl (use a rubber spatula to make sure you get all of the chocolate out of the saucepan).  Allow the mixture to cool slightly, 5-10 minutes.
    5. Gently whisk in the granulated sugar and brown sugar into the chocolate mixture. Whisk in the vanilla, then the eggs, slowly one at a time, until the mixture becomes smooth.
    6. In another bowl, whisk together the flour, cocoa powder and salt. Fold the flour mixture into the chocolate mixture. Once the dry ingredients are combined into the batter, fold in the remaining 1 cup of chocolate chips.
    7. Gently pour the brownie batter into the prepared baking pans. Make sure to use a rubber spatula to scrape all the sides of the bowl.
    8. Place big dollops of the pumpkin swirl over the brownie batter. Use a butter knife and cut through the pumpkin swirl and the batter, creating a marbled look.
    9. Bake the brownies for about 40 minutes, or until the brownies start to pull away from the edges and the center of the brownie is cooked. Insert a toothpick in the center of the brownies to test doneness. If the toothpick comes out dry, the brownie will be cakey. We like our brownies fudgey, so when the toothpick comes out of the center with a few moist crumbs on it, then we know it’s our perfect fudgey texture.
    10. Allow the brownies to completely cool before lifting the brownies out of the pan. Cut into squares

    Pumpkin Cake

    1/2 C butter melted

    2 Eggs

    2 C self rising flour

    2/3 C milk

    1 C sugar

    1 teaspoon vanilla

    3 tablespoon oil

    3 drops of orange food coloring

    Stir all ingredients in one bowl. Bake in miniature Bundt pans at 350 for 20 mins or until toothpick comes out clean. Makes 6

    Mix powder sugar and water together for glaze. Cool cakes and pour glaze over cakes.

    Oatmeal Chocolate chip cookies

    Ingredients

    • 2 cups rolled oats, (not quick-cooking)
    • 1/2 cup whole-wheat pastry flour, (see Ingredient Note)
    • 1/2 cup all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 4 tablespoons cold unsalted butter, cut into pieces
    • 2/3 cup granulated sugar
    • 2/3 cup packed light brown sugar
    • 1 large egg
    • 1 large egg white
    • 1 tablespoon vanilla extract
    • 1 cup semisweet or bittersweet chocolate chips
    1. Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
    2. Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined”the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips.
    3. With an ice cream scoop, scoop on to a prepared baking sheet and flatten it until squat, but don’t let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.
    4. Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.

    Apricot-Rosemary Streusel Bars

    3 cups all-purpose flour
    1 cup granulated sugar
    2 teaspoons snipped fresh rosemary
    1 teaspoon baking powder
    1 teaspoon salt
    1 cup cold butter, cut up
    2 15 ounce cans unpeeled apricot halves in light syrup
    ¾ cup granulated sugar
    2 tablespoons cornstarch
    1/3 cup water
    2 tablespoons butter
    ¼ teaspoon salt
    1 cup powdered sugar
    ¼ teaspoon vanilla
    1 tablespoons milk

    Directions

    1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil extending the foil over the edges of the pan. Lightly grease foil; set pan aside.

    2. For crust, in a large bowl stir together flour, the 1 cup granulated sugar, the rosemary, baking powder, and the 1 teaspoon salt. Using a pastry blender, cut in the 1 cup butter until mixture resembles coarse crumbs. Reserve 1 1/2 cups of the flour mixture. Press the remaining flour mixture into the bottom of the prepared pan. Bake for 10 to 12 minutes or until set; set aside.

    3. Meanwhile, drain apricots, reserving 1/4 cup of the liquid. In a medium saucepan combine the reserved liquid, drained apricots, the 3/4 cup granulated sugar, the cornstarch, the water, the 2 tablespoons butter, and the 1/4 teaspoon salt. Cook and stir over medium heat until mixture is thick and bubbly; cook and stir for 1 minute more. Spoon apricot mixture evenly over crust in pan. Combine reserved flour mixture and pine nuts; sprinkle over apricot mixture.

    4. Bake about 30 minutes or until filling bubbles around the edges and topping is light brown. Cool in pan on a wire rack.

    5. For icing, in a small bowl stir together powdered sugar, vanilla, and 1 tablespoon of the milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches a smooth drizzling consistency. Drizzle icing over uncut bars. Let stand until icing is set. Use foil to lift uncut bars out of pan and transfer to a cutting board. Cut into bars.

 

 

Dec 14 Appetizer Class (2016)

Sausage and Blue Cheese Crescent Cups

Ingredients

1 box (9 oz) frozen chopped spinach

1/2 lb bulk spicy pork sausage

1/3 cup finely chopped onion

1/4 Teaspoon fresh Rosemary

1 can Pillsbury™ refrigerated Crescent Dough Sheet

1 1/4cups crumbled blue cheese (5 oz)

1/4 tsp nutmeg

salt and pepper to taste

 

Asian Lettuce Shrimp Wraps

1 Head Boston lettuce

1 LB med shrimp

Salt/Pepper

1 TBS Olive Oil

1 Avocado, sliced into strips

Diced cherry tomatoes

½ Cucumber, sliced into strips

½ chopped fresh cilantro

Peanut Dressing

1 bottle of Asian Sesame Dressing

½ cup peanut butter

Directions:

Sauté shrimp with salt, pepper in oil. Assemble cooked shrimp in lettuce cup with cucumber and avocado. Drizzle with dressing

 

Cranberry, Brie and Prosciutto Crostini with Balsamic Glaze

1 French Baguette

¼ Cup olive oil

¼ Lb Prosciutto

¼ Lb Brie

Fresh Cranberries

1 orange zest

¼ cup Balsamic Vinegar

2Tbs brown sugar

Directions

Cook down sugar with Balsamic. Toast bread with oil. Top with Brie, Prosciutto, Cranberry and drizzle with Balsamic glaze.

2016 Spring Session #2

Banana cinnamon Streusel Bread
• 3 ripe bananas, peeled and mashed
• 1/2 cup vegetable oil
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup sugar
• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons buttermilk or milk
1. Preheat oven to 325 degrees and grease one loaf pan
2. Mix sugar, oil, egg, vanilla, buttermilk, and bananas in a mixing bowl. Combine completely.
3. Add in flour, soda and salt.
4. Pour into the pan.
Making the Streusel
1/2 c brown sugar
1/2 teaspoon cinnamon

Amounts are approximate. Pour 1/2 batter into pan and sprinkle half streusel mixture. Then add balance of batter and sprinkle remaining Streusel on top. Bake.

SWIRL CAKE

1 cup HERSHEY’S Syrup
1 cup MOUNDS Sweetened Coconut Flakes (optional)
2 teaspoons vanilla extract
1¬1/4 teaspoons baking soda , divided
2 ¬3/4 cups all¬purpose flour
3 eggs
1 cup buttermilk or sour milk *
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine , softened
2 cups sugar

DIRECTIONS Follow our easy step by step directions for a tasty result 1. Heat oven to 350°F. Grease and flour 12 ¬cup fluted tube pan or 10 ¬inch tube pan.
2. Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, l teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended.
3. Measure 2 cups batter in small bowl; stir in syrup and remaining 1/4 teaspoon baking soda. Add coconut, if desired, to remaining vanilla batter; pour into prepared pan. Pour chocolate batter over vanilla batter in pan; do not mix.
4. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean.
Cool l5 minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired. Makes 12 servings.

 

Spinach Roll Ups

  • 12 uncooked lasagna noodles
  • 2 eggs, lightly beaten
  • 2-1/2 cups ricotta cheese
  • 2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • Homemade quick sauce: recipe to follow

 Cook lasagna noodles according to package directions; drain. Meanwhile, in a large bowl, combine the eggs, cheeses, spinach, salt, pepper. Spread 1/3 cup cheese mixture over each noodle; carefully roll up.

 Pour 1 cup spaghetti sauce into an ungreased 13-in. x 9-in. baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 

Homemade Quick Sauce

1 28 oz Can of crushed tomato

1 6 oz can tomato paste

1 small Vidalia onion dice

1 clove of garlic finely crushed

Pinch of salt

1 tablespoon fresh oregano finely chopped or dry

1 tablespoon fresh parsley finely chopped

1 tablespoon fresh basal finely chopped

Heat pan with tablespoon of olive oil. Add garlic, onions and saute for few mins. Add crushed tomato sauce, can of paste, pinch of salt, parsley and oregano. Cook till sauce is heated thur, add basil. Use over pasta 

 

Homemade Yellow Cake Recipe

1 C Sugar
2 C flour
2 t baking powder
1/2 t salt
1/2 C butter
3 large eggs
2 t vanilla
3/4 C milk
Preheat oven 350. Grease cake pan or line cupcake holder. Whisk flour, baking soda and salt
together in a bowl. In a seperate bowl beat the butter and sugar until fluffy. combine the eggs in the butter and sugar mixture, one at a time, continually stiring.  Add the milk and vanilla and then
using a mixer, combine the wet and dry ingredients. Mix until batter is smooth.
Pour into pans and bake  30 to 25 mins..to test for doneness. if cake or cupcake springs back when touch batter is done or place a toothpick into cake. If it comes out clean cupcakes are done.

Fall 2016 Session 1

Pumpkin Popcorn Soup-Week 1

3 tablespoons unsalted butter
2 medium leeks (white and light green parts), thinly sliced and well rinsed
2 cloves garlic, chopped
1 tablespoon chopped peeled fresh ginger
1 teaspoons curry powder
2 1/2 cups plain popped popcorn
1 quart chicken stock
1 cup canned pumpkin puree
1/2 cup heavy cream
Juice of 1 lime (about 2 tablespoons)
Kosher salt

In a medium saucepan, melt the butter over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the garlic, ginger and curry powder and cook, stirring, until fragrant, about 1 minute. Add 2 cups of the popcorn and toss to coat in the butter.
Add the stock, pumpkin and heavy cream. Bring to a simmer. Cook until the leeks are very tender, the popcorn has dissolved away from the kernels and the kernels are softened, about 15 minutes.
Puree the soup with a hand blender or in batches in a countertop blender. Stir in the lime juice and taste for seasoning, adding a little salt if necessary. Thin with up to 1/2 cup water, if desired. Serve in individual bowls with the remaining popcorn as a garnish.

Creamy Biscuits

2 cups all-purpose flour
2 1/2 teaspoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 cups heavy cream (divided)
Prep and preheat: Place a layer of parchment paper across the bottom and up 2 sides of an 8×8-inch pan. Preheat oven to 425°F.
Mix the dry ingredients: In a medium bowl, whisk together dry ingredients until combined. Add the cream: Pour in all but 1/4 cup of the cream. Stir until the dough is shaggy, then add the remaining cream and stir to combine. Next knead the dough on a well-floured work surface for about 30 seconds, just until it all comes together.
Shape dough into a rectangle, about 12 inches long and 4 inches wide. Cut it in half lengthwise, then cut each piece into 4 pieces horizontally. Place each of the pieces in the prepared pan. Bake for 15 to 18 minutes, until golden.

Apple Cream Cheese Crumb Muffins-Week 2

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter
1 cup white sugar
2 eggs
1 teaspoons vanilla
1 cup chopped apples

Cream Cheese Center:
6 ounces cream cheese, softened
¼ cup sugar
1 egg yolk
Crumb Topping:
⅓ cup light brown sugar, packed
1 teaspoon ground cinnamon
¼ cup butter, melted
⅔ cup all-purpose flour

Preheat oven to 375 degrees. Line a 12 cup muffin pan with liners. In a medium sized bowl mix flour, baking powder, baking soda, and salt. Set aside.
In a large bowl beat together butter, sugar, and eggs until smooth. Mix in vanilla. Stir in apples and walnuts. Gradually add in the flour mixture and mix until combined. Add 1 tablespoon into the bottom of the muffin liners.

To make the cream cheese mixture: Beat together cream cheese, sugar and egg yolk until smooth. Put about 1 tablespoon on top of the bottom of the dough in the liners. Top the cheesecake layer with the rest of the dough and fill to the top.

To make the crumb topping: Add the brown sugar, cinnamon, and butter to a small bowl and mix. Add the flour until it starts to become crumbs. Top the muffins with the crumb mixture and lightly press into the top.

Bake for 20 minutes or until toothpick inserted into the center comes clean and the tops are lightly brown. Let them sit for 5 minutes and then remove to a wire rack to cool.

Butternut Ziti Chicken-Week 3

2 tablespoons unsalted butter
1 lb chicken breast diced
1/2 Vidalia onion diced
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces
3 cloves garlic, thinly sliced
1 tablespoon roughly chopped fresh sage
1/4 teaspoon red pepper flakes
Kosher salt
1 1/4 cups low-sodium chicken broth or water
1 bunch kale, stemmed and roughly chopped (about 8 cups)
½ lb box of pasta
3/4 cup grated parmesan or Pecorino Romano cheese

Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the chicken, and squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, onion, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes. . Meanwhile boil pasta. Cook until the pasta are just tender, about 6 minutes.
Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes Uncover and stir in pasta, 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.

Mini Pumpkin Tarts-Week 4

1 (15ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Pie Crust

One pie/tart or 8 mini
1 1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 teaspoon granulated sugar
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
4 to 5 tablespoons ice water

Preheat oven to 425 degrees F. Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.) Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in tart recipe of your choice.
Meanwhile whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Roll out crust according to size of your mini tart pan. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.

Quick Turkey Chili-5

1 tablespoon olive oil
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
5 scallions, sliced (white and green parts separated)
Kosher salt
1 pound ground turkey
1/2 c jelly (I used mixed jelly)
1 28-ounce can diced fire-roasted tomatoes
3/4 cups low-sodium chicken broth
1 15 -ounce can white beans(cannelloni)

Heat the oil in a large pot over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until the mixture darkens, about 1 minute. Add the bell pepper, scallion whites and 1 teaspoon salt. Cook, stirring, until the bell pepper is crisp-tender, about 4 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until cooked through, about 4 minutes.
Stir in the jelly, tomatoes, chicken broth, beans into the pot; bring to a simmer. Partially cover and cook, stirring occasionally, until thickened, 10 to 12 minutes. Stir in all but a few tablespoons of the scallion greens and season with salt.

Chili Cornbread Bowls for Chili

2 1⁄4 cups flour
1 1⁄4 cups cornmeal
4 teaspoons baking powder
3⁄4 teaspoon chili powder (optional)
1⁄2 teaspoon salt
¼ C sugar
2⁄3 cup butter
1 1⁄2 cups milk
2 1⁄4 cups flour (whole wheat works well)
1 1⁄4 cups cornmeal
4 teaspoons baking powder
3⁄4 teaspoon chili powder
1⁄2 teaspoon salt
2⁄3 cup butter
1 1⁄2 cups milk
Preheat oven to 425F. Mix dry ingredients together. Cut in butter, then add milk to make a soft dough. Let sit 10 minutes.Meanwhile, turn 8 soufle bowls upside down or muffin tins and wrap foil onto the outside. Grease well. Divide dough into 8 equal pieces and shape each over a bowl. Bake for 20-30 minutes. Let cool for a few minutes to let the bowls harden. Lift bowls off with foil, turn right-side-up, and fill with chili.

Carmel Cake-week 6

3 medium – apple
1 medium – zucchini
2 teaspoon – cinnamon
1 teaspoon – sugar
1/3 cup – brown sugar
1/3 cup – sugar
1/2 cup – butter, unsalted
2/3 cup – Greek yogurt, plain
1 1/2 teaspoon – vanilla extract
3 large – egg
2 1/3 cup – flour
1 1/2 teaspoon – baking powder
1/2 teaspoon – salt
Glaze
4 tablespoons of butter unsalted
1/2 cup – brown sugar
1 tablespoon – milk
1/2 teaspoon – vanilla extract
Preheat oven to 350* F and pre-grease a 3 quart baking dish. In a small bowl, mix chopped apples, grated zucchini, cinnamon, and 1 teaspoon of sugar together. Set aside.

Winter 2017 Session 1

 Too Good 2 b true Crumb Cake-Week 1

2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat dry milk
3/4 cup water
1 teaspoons vanilla
1/2 cup butter, softened
3 eggs

Topping
1 1/3 C Packed Brown sugar
1 T ground cinnamon to taste
1 T vanilla extract
1 1/2 butter
4 1/2 C all purpose flour
1 T confectioner sugar for dusting

Mix together the first four ingredients. In another bowl mix the water, vanilla, butter and eggs. Add to the dry ingredients and mix with a hand mixer for about 2 mins. Put into cake pan.

Bake in the oven until the edges of the cake are light brown and the middle of the cake is slightly gooey, about 15 to 17 mins. While the cake is baking prepare the topping. Mix brown sugar, cinnamon, vanilla extract, butter and flour together until it forms medium crumbs. Remove cake from oven and press 3/4 of the crumb topping onto the top of the almost baked cakes.

Place back into oven and bake for 10 to 12 mins more. Until topping is slightly brown and cake is cooked

Chicken Kale Soup

3 tablespoons olive oil
2 cups sweet Vidalia onion, peeled and diced small
1 cup celery, sliced thin (about 2 stalks)
2 to 3 cups green cabbage, sliced into thin ribbons (about 1/2 small head of cabbage)
4 garlic cloves, peeled and finely minced
64 ounces (8 cups) low-sodium chicken broth
3 to 4 cups shredded cooked chicken (use about 1 whole store bought rotisserie chicken to save time)
two 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoons salt, or to taste
1 teaspoon black pepper, or to taste
leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)
1 cup zucchini, diced small (from about 1 medium zucchini)
1 tablespoon lemon juice, optional (brightens up the flavor)

In a large stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the cabbage and sauté for about 3 minutes, or until cabbage wilts and softens. Stir intermittently.

Add the garlic and sauté for another 1 to 2 minutes. Add the chicken broth, shredded chicken, cannellini beans, parsley, oregano, salt and pepper to taste, and boil about 5 minutes, or until chicken is warmed through.

Add the kale, zucchini, optional lemon juice, and boil 1 to 2 minutes, or until kale has wilted and zucchini has softened.

Chai Apple Oatmeal Muffins-Week 3

1 3/4 cups whole wheat pastry flour or white whole wheat flour
1/2 cup old-fashioned oats, plus more for sprinkling on top
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ginger
1/4 teaspoon cloves
1 cup unsweetened applesauce
3 tablespoons melted and cooled coconut oil (or olive oil or melted butter)
1/4 cup pure maple syrup
1 egg, at room temperature
¼ cup almond milk
1 teaspoon vanilla extract
1 medium SweeTango Apple, peeled, cored and finely chopped (about 1 cup chopped apple)

For the glaze:

2 tablespoons powdered sugar
2 tablespoons low fat cream cheese
1/2 teaspoon vanilla extract
1-2 teaspoons unsweetened almond milk
¼ tsp vanilla extract

Preheat oven to 350 degrees F. Grease 12 cup muffin tin with nonstick cooking spray or line with muffin liners. If you line with muffin liners, make sure to spray the inside of the liners with nonstick cooking spray as these are lowfat muffins and will stick if the liners are not greased.

In a large bowl, whisk together flour, oats, baking soda, salt and spices. Set aside.

In a separate large bowl, add applesauce, oil, maple syrup, egg, almond milk and vanilla; mix until well combined. Add wet ingredients to dry ingredients and mix until just combined. Fold in the apple pieces. Divide batter evenly, filling each muffin cup about 3/4 of the way full. Sprinkle a few oats on top of each muffin to add a little beauty. Bake for 23-28 minutes or until tester comes out clean or with just a few crumbs attached. Transfer to a wire rack to cool for 5 minutes, then remove muffins and transfer to wire rack to cool completely.

Once muffins are cooled, make the glaze by mixing together the powdered sugar, cream cheese, vanilla, almond milk and vanilla bean. If necessary, add in a little bit more milk, you want it to be glaze-like consistency. Drizzle evenly over warm muffins! Makes 12 muffins total.

Chickpea Burgers Baked with Yogurt Sauce (makes 4 burgers)-Week 5

2 tablespoons olive oil, divided
1 small onion, finely diced
1 carrot, peeled chunked
2 cloves garlic
1/2 cup fresh parsley
1 1/2 cups chickpeas, rinsed and drained
1/2 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon cumin

Preheat oven to 400 degrees. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add onion and sauté, stirring occasionally, for 5 minutes until soft and translucent. Remove from heat and place in a large bowl.

In a food processor, blend carrot, garlic, parsley, and chickpeas until smooth. Add chickpea mixture to bowl with onions and mix to combine. Add bread crumbs, salt, coriander, and cumin, and mix until fully combined.

Lightly grease a baking sheet. Form chickpea mixture into four patties about 3 inches across and 1/2-inch thick. Place on prepared baking sheet and use a pastry brush to brush patties with remaining 1 tablespoon olive oil. Bake 15 to 20 minutes, or until beginning to turn golden brown.

Tahini sauce

½ cup low-fat plain yogurt
2 tablespoons tahini
1 tablespoon lemon juice
⅓ Cup chopped flat-leaf parsley
¼ teaspoon salt

Mix all ingredients together, and add to burgers.

Italian Knot Cookies-Week 6

I6 eggs
3/4 c. oil
1 c. sugar
1/4 tsp. salt
1/2 oz. almond extract
4 c. flour
4 tsp. baking powder (sift with flour)

Mix eggs, oil, salt, sugar and almond. Add 4 cups flour or more until dough is soft but doesn’t stick to your hands. (For every cup of flour, use a teaspoon baking powder.) Depending on size of eggs, it may take 5 1/2 or 6 cups flour.

Roll into a long pencil shape. Shape pieces of dough about 2 inches apart into knot shape. Place on greased and floured cookie sheet. Bake for 10-12 minutes. Cookies should not brown on bottoms. Bake in 375 degree oven.

GLAZE:

2 c. powdered sugar
1/2 tsp. salt
1/4 c. milk or enough to make it thin
1/2 tsp. anise extract
Candy sprinkles

Mix all ingredients for a glaze except sprinkles. Dip cookies by hand while still hot and sprinkle with the candy sprinkles. (Makes about 5 dozen.) Glaze and sprinkle about 4 at a time. Glaze dries quickly.

Winter Session II Recipes (2017)

Veggie Quiche

1 (9 inch) unbaked deep dish pie crust
1 tablespoon olive oil
1/2 cup sliced onion
1/2 cup chopped green bell pepper
1/2 cup mushrooms, sliced
1/2 cup chopped zucchini
1 large tomato, sliced

2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups shredded Colby-Monterey Jack cheese, divided

Preheat oven to 400 degrees F (200 degrees C).Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.Whisk eggs, milk, salt, and pepper together in a small bowl. Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.


Red Velvet Pancakes with Cream Cheese Drizzle

1 (4 ounce) package cream cheese, softened

1 cup confectioners’ sugar, sifted

1 teaspoon vanilla extract

1 tablespoon milk, or as needed

1 1/2 cups all-purpose flour

2 tablespoons white sugar

2 teaspoons baking powder

1 tablespoon unsweetened cocoa powder

1 teaspoon salt

2 eggs

1/4 cup milk

1 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

2 teaspoons red food coloring

1/4 cup melted butter

Prepare the cream cheese glaze by beating the cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.

Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.


Banana Bread Doughnuts and Honey Yogurt Glaze

1/3 cup oat flour

1/2 cup whole wheat flour

3/4 teaspoon baking powder

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

2 medium bananas, mashed

1 large egg

1 medium apple, peeled and grated

1/2 teaspoon vanilla extract

1/2 cup non-fat Greek yogurt

Preheat the oven to 350F. 2. In a bowl, combine the dry ingredients then stir in the bananas, egg, apple, and vanilla extract. Use a mixer to incorporate everything. . Lightly coat a doughnut pan with cooking spray or vegetable oil and ladle the batter in. Place in oven for 20-25 minutes, or until a toothpick comes out clean. Remove the doughnuts and let them cool on a wire rack.

While cooling, mix together the yogurt and honey in a small bowl. Once completely cooled, dip the top of each doughnut into the yogurt mixture, making sure to coat the entire top. Sprinkle the chopped walnuts on top.


 Italian Knot Cookies

3/4 Cup Melted butter

3/4 Cup Sugar

3 Eggs

1 tsp Vanilla

4 Cups Flour

6 tsp Baking powder

1 Pinch of salt

1/4 Cup Warm water

Icing

2 Cups Powdered sugar

1/2 tsp Anise

1 Pinch of salt

In a mixer, add melted butter, sugar, eggs, and vanilla. Mix the flour with the baking powder and salt. Change to dough hooks and add flour mixture. Add the warm water and mix until it forms a smooth dough. Make 11/2 inch balls with dough. Roll balls out to about 4 inch worms. Bring one end over the other, then underneath and through the middle, like a knot. Place on baking sheet, four rows of four. (16 cookies on each sheet). Bake in 350* oven for 13 – 15 min. Let cool before icing. To Ice: Mix all ingredients together in a bowl. Add a little water until desired consistency. Dip cookie upside down into icing, then turn over


Beignets

1cup water

1cup milk

1large egg

3cups all-purpose flour

2tablespoons baking powder

1teaspoon salt

2teaspoons sugar

1pinch nutmeg

4 -6cups vegetable oil (for frying)

Confectioner sugar

Combine the water, milk and egg in a large mixing bowl and mix well. Add the flour, baking powder, salt, and the sugar and mix until the batter is smooth. Pour the oil into a large, deep pot or a deep fryer and heat to 360ºF. Drop the batter by spoonful into the hot oil and fry, turning two or three times, until they are golden brown and puffy. Drain on paper towels and place in brown paper bag with confectioners’ sugar and shake to coat.

Apple Compote

1/4 cup unsalted butter

1/2 cup pecans

3 Granny Smith apples – peeled, cored, and chopped

2 tablespoons white sugar Water

1 pinch salt

1 teaspoon vanilla extract

Melt butter in a saucepan over medium heat; cook and stir pecans in melted butter until lightly toasted, 2 to 3 minutes. Transfer toasted pecans to a bowl with a slotted spoon, reserving butter in pan. Cook and stir apples in reserved butter until apples begin to soften, about 2 minutes; add sugar. Stir water and salt into apple mixture. Simmer, stirring occasionally, until raisins are plump, about 5 minutes. Add toasted pecans.

Spring Session I Recipes (2017)

Sweet Potato Stew with Chicken and Kale – Week 1

½ tablespoon olive oil

1 diced onion

½ cup diced celery

½ cup diced carrots

½ c of dice mushrooms

3 medium skinless, diced sweet potatoes

¼ cup Chicken Broth

2 quarts water

3 cups fully cooked, pulled roasted chicken

4 cups raw chopped kale

1 teaspoon coarse black pepper

Pinch of salt to taste

In a large pot, with oil on medium high heat, sauté onion, celery and carrots for 3 minutes.

Add sweet potatoes, mushrooms and sauté for 3 minutes.

Add Roasted Chicken Base and water, stirring until base dissolves. Bring to a boil. Let simmer for 10 minutes or until sweet potatoes are soft.

Add chicken, kale and black pepper. Let simmer for 5 minutes.


Strawberry Turnouts – Week 2

Filling:

1 1/2 cups fresh strawberries, diced

1 teaspoon lemon juice

1/2 cup sugar

1/2 cup water, divided

2 tablespoons cornstarch

Crust:

1 tablespoon sugar

1/2 teaspoon salt

1 1/2 cups flour

1/3 cup ice cold butter, cubed

3 tablespoons lard or coconut oil

1/4 cup ice cold water

Icing:

2 tablespoons milk

2/3 cup powdered sugar

1 teaspoon vanilla extract

pinch of salt

1. Combine strawberries, sugar, lemon juice, and 1/4 cup of water in a medium sauce pan and bring to a boil over medium high heat. Cook for 6 to 8 minutes or until berries have softened and broken down, stirring occasionally. Whisk cornstarch and 1/4 cup of water in a small bowl and add to the mix. Reduce heat to low and simmer until thickened. Remove from heat and cool.

2. Preheat oven to 350 degrees F (180 C) and line a tray with parchment.

3. Combine flour, sugar, and salt in a food processor or large bowl and mix well. Cut in butter and lard until mixture is fine and crumbly. Slowly add ice water and mix until a dough forms.

4. Roll out on lightly floured surface into a layer about 1/8 inch thick. Cut into 4- 5 inch squares (or any size and shape you would like.) Spread about 2 tablespoons of filling on one corner, leaving about 1/4 inch for sealing, and brush edge with water. Fold the opposite corner over filling and press down to seal. Poke holes with a knife to vent and place turnovers on prepared tray and bake for 12 – 16 minutes or until edges are golden brown.

5. Mix ingredients for icing and drizzle over turnovers when cooled then allow to dry before serving.


Cali Bitez – Week 3

1 head of cauliflower

2 large eggs

1 c. shredded mozzarella

1/4 c. shredded Parmesan

3 tbsp. finely chopped fresh basil

1 tbsp. garlic powder

kosher salt

Freshly ground black pepper

1/2 c. marinara

1/4 c. mini pepperoni

Preheat oven to 400 degrees F. Grate cauliflower on the small side of box grater to form fine crumbs. Transfer to a large bowl. Add egg, 1/3 mozzarella, Parmesan, 2 tablespoons basil, and garlic powder and season with salt and pepper. Form into small patties (they will be wet) and place on a greased baking sheet. Bake until golden, 20 minutes.

Top each cali patty with a thin layer of marinara, remaining mozz, and mini pepperoni and bake until cheese melts and pepperoni crisps, 5 to 7 minutes more. Garnish with remaining basil and serve.

Marinara Sauce

1 onion diced

1 garlic minced

1 can crushed tomato (28 oz)

¼ cup extra-virgin olive oil

Pinch crushed red pepper flakes

1 teaspoon kosher salt

1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve. In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic and onions. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add red pepper flakes, oregano (if using) and salt. Stir. Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil.

 


Choco Cad Cookies – Week 4

8 ounces (good quality) semisweet chocolate, chopped

2 large eggs

1 tsp vanilla extract

5 Tbsp butter, room temperature

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1 cups all-purpose flour

1/4 cup unsweetened baking cocoa

1 tsp baking powder

1/4 tsp salt

2 cups mini Cadbury eggs, roughly chopped

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silpat liners.

2. Melt the chocolate in your microwave or double boiler until smooth and melted (careful not to burn or overheat it!). Add butter and sugars to a medium-size bowl and cream together. Add eggs, beating after each addition. Add vanilla. Pour in the melted chocolate and beat until well combined, scraping down the bottom and sides of the bowl.

3. Mix dry ingredients together. Add to the chocolate batter and mix just until combined (don't over mix).

4. Roughly chop the Cadbury eggs. Add them to the batter (I like to reserve a handful to put on top of the cookies when they come out of the oven) and stir gently to combine. Spoon the dough into large 1 1/2 inch balls and place on cookie sheet.

5. Bake for about 10 minutes, or until the edges of the cookies are barely set. Don't be tempted to over-bake them– they may look a little doughy, but they'll harden as they cool. Remove from the oven and allow them to cool on the baking sheet for 5 minutes (this is when I gently add my extra Cadbury egg pieces). Then transfer to a cooling rack to cool completely.


Spring Vegetable Soup – Week 5

1 tablespoon vegetable oil

1/2 cup chopped onion

1 clove garlic, minced

1 medium potato, peeled and chopped

1/2 cup chopped broccoli

1/2 cup frozen corn

1/2 cup torn spinach1/2 cup chopped fresh mushrooms

1/2 cup chopped carrots

1/4 cup chopped cabbage

2 (32 fluid ounce) containers chicken broth

6 ounces egg noodles

1 cup canned white beans

Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.

Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.


 

Lemon Crumb Cake – Week 6

1 3/4 cups all-purpose flour

3/4 cup packed light-brown sugar

1 teaspoon coarse salt

6 ounces (3/4 cup) cold unsalted butter

FOR THE CAKE

5 Meyer lemons, cut into paper-thin slices, ends discarded

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons coarse salt

4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan

1 cup granulated sugar

3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons)

2 large eggs

1 teaspoon pure vanilla extract

1 cup sour cream

FOR THE GLAZE

1 cup confectioners' sugar

3 to 4 tablespoons Meyer lemon juice

Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).

Make the cake: Cook lemon slices in a medium saucepan of simmering water for 1 minute. Drain, and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.

Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream.

Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 of the lemon slices in a single layer over the batter. Spread remaining batter evenly over the top. Cover with the remaining lemon slices in a single layer. Sprinkle the chilled streusel evenly over the batter.

Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack.

Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes.

Spring Session II Recipes (2017)

Rice Bowl – Week 1

8 ounces low-fat kielbasa, cut into ½-inch- thick slices

1 tablespoon extra-virgin olive oil

2 medium onions, finely chopped

2 medium zucchini, cut into ½-inch dice

1 large red bell pepper, seeded and diced

2 cloves garlic, minced

½ teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon salt, or to taste

2 cups cooked brown rice

1 15-ounce can black beans, rinsed

½ cup water

Cook kielbasa in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 minutes. Transfer to a plate.

Add oil to the pan. Add onions, zucchini, bell pepper, garlic, cumin, oregano and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in rice, beans and water; cook, stirring, until heated through, about 4 minutes. Add the reserved kielbasa and season with hot sauce. Serve hot.


Mexican Wedding Cookies (Monday Class) – Week 2

1 cup butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla

2 1/4 cups sifted flour

1/4 teaspoon salt

3/4 cup chopped walnuts

powdered sugar ( for rolling baked cookies in)

Cream together butter and powdered sugar until light and fluffy; stir in vanilla. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.

Chill dough if it seems too soft.

Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.

Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.

 


Dulce Du Leche Crepes (Wed/Thurs) Week-2

1/3 cup pecans, coarsely chopped

3 1/2 tablespoons unsalted butter

3/8 teaspoon salt

1 cup whole milk

3 large eggs

2/3 cup all-purpose flour

2 tablespoons sugar plus additional for sprinkling

3 tablespoons dulce de leche paste* or Nutella

1/2 cup heavy cream

Preheat oven to 350°F.

Toast pecans in a shallow baking pan in middle of oven, shaking occasionally, until fragrant and a few shades darker, 8 to 10 minutes. Toss immediately with 1/2 tablespoon butter and 1/8 teaspoon salt.

Melt remaining 3 tablespoons butter in a well-seasoned crêpe pan or an 8-inch nonstick skillet. Blend milk, eggs, flour, remaining 1/4 teaspoon salt, and 2 tablespoons sugar in a blender until smooth. Pour in melted butter, leaving a film of butter in skillet, and blend until well combined.

Heat skillet over moderately high heat until hot but not smoking. Half fill a 1/4-cup measure with batter and, holding skillet off heat, pour in batter, immediately swirling and tilting skillet to create a thin even layer. (If batter sets before skillet is coated, reduce heat slightly. Next crêpe will be better.) Return skillet to heat and cook until crêpe is golden around edges and dry in center, about 45 seconds. Flip crêpe carefully and cook until golden, about 15 seconds more. Sprinkle crêpe lightly with sugar.

Make more crêpes with remaining batter, stacking them as cooked and lightly sprinkling each with sugar. Preheat broiler and butter an 8-inch round flameproof shallow baking dish.

Heat dulce de leche paste and cream in a small saucepan over moderate heat, stirring, until smooth. Reduce heat and simmer until slightly thickened, about 1 minute.

Fold crêpes into eighths and arrange in baking dish. Sprinkle lightly with sugar, then broil about 6 inches from heat until edges are crispy, about 45 seconds. Serve with sauce and pecans.


Veggie Casserole with Chick-Week 3

1 tbsp olive oil

1 lb elbow macaroni, cooked according to package instructions

1 medium white onion, chopped

1 red bell pepper, chopped

1 small zucchini, chopped

2 chicken breasts, skinless and boneless and cut into 1 inch pieces

1 cup half and half

2 cups marinara sauce

1 cup Parmesan cheese, grated

1 cup Mozzarella cheese, shredded

½ cup Panko breadcrumbs

Salt and pepper to taste

Preheat oven to 400 F degrees.

In a large skillet heat the olive oil and add chicken. Cook chicken for about 5 to 10 minutes until slightly browned, and cooked through. Add chopped onion and bell pepper and cook for another 3 minutes or until onion is tender. Sean with salt and

pepper. Add zucchini and stir.

Add half and half, marinara sauce, cooked macaroni and ½ cup of the Parmesan cheese. Stir and cook for 5 minutes.

Pour half the macaroni mixture in a 9×13 baking dish. Sprinkle with ½ cup of the Mozzarella cheese. Add the remaining macaroni and sprinkle with remaining Mozzarella cheese, then top with the remaining Parmesan cheese. Sprinkle the Panko breadcrumbs over the cheese to add a crunch to the casserole.

Bake for 25 to 30 minutes. Garnish with chopped parsley.


Carmelie Gooey Brownies-Week 4

2 cups sugar

3/4 cup baking cocoa

1 cup canola oil

4 large eggs

1/4 cup 2% milk

1-1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 cup (6 ounces) semisweet chocolate chips

1 cup chopped walnuts, divided

1 package (14 ounces) caramels

1 can (14 ounces) sweetened condensed milk

In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts.

Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.

Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts.

Drop remaining batter by teaspoonful’s over caramel layer; carefully swirl brownie batter with a knife.

Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Yield: 2 dozen.


 

Cheese Its Crusted Chicken Tenders-Week 5

12 chicken tenders

1 cup sour cream

¾ cup butter, melted

3 cups Cheez-It, crushed

Preheat oven to 375 degrees. Crush Crackers by placing them in a ziplock bag and rolling over the bag with a rolling pin or by placing them in a food processor for 1-2 minutes (be careful not to over processor them).Dip the chicken tenders in the sour cream, be sure to coat both side evenly, then place the chicken in the Cheese crumbs mixture and be sure to coat both sides. Place tenders in a baking dish or tray, Drizzle with the melted butter. Bake at 375 for 25-30 minutes or until golden in color.

Buffalo ranch dipping sauce

1 teaspoon buffalo sauce

3 teaspoons ranch dressing.


Easy Pease Pizza Pie-Week 6

1 (.25 ounce) package active dry yeast

1 teaspoon white sugar

1 cup warm water (110 degrees F/45 degrees C)

2 1/2 cups bread flour

2 tablespoons olive oil

1 teaspoon salt

Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Mix until smooth. Let rest for 5 minutes.

Turn *dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

*can also make 5 six inch pizza

Quick Sauce

1 can crushed tomato sauce

1 can of tomato paste

1 tablespoon of oregano

1 1/2 teaspoon of onion powder

1 teaspoon of ground paprika

Pinch of salt

Mix all ingredients together in a bowl.

Pasta Class Session I Summer 2017

Homemade spaghetti Bolognese with garlic bread

Fresh Pasta

Ingredients

1 cup cake flour (not self-rising)
1/4 cup all-purpose flour
1/2 teaspoon salt
2 large egg yolks
1 1/2 tablespoons extra-virgin olive oil
1/4 cup water

Preparation

Blend together all dough ingredients in a food processor or by hand until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 15 min.

Spaghetti Bolognese

1 medium onion
1 stick celery
1 clove garlic
2 tablespoons olive oil
1 pound ground beef
14 ounce can tomatoes
2 tablespoons tomato puree
pinch of dried oregano
salt
pepper
12 ounces dried spaghetti
1 cup parmesan cheese

1. Peel and chop the onion, carrot, and celery finely, peel and crush the garlic
2. Heat the oil in a large saucepan. Cook the onion, carrot, celery and garlic over low heat until they are soft
3. Add the ground beef to the pan and cook until the meat has browned, stirring constantly
4. Stir in canned tomatoes, tomato puree and oregano. Taste the sauce with a clean spoon and season with salt and pepper.
5. Cover pan with a lid and let sauce simmer for 30 minutes, stirring occasionally to keep from sticking
6. While sauce is simmering, bring a large pot of water to a boil. Add salt
7. Begin making garlic bread, after bread is in the oven add pasta to the water and cook until pasta is “al dente”
8. Drain pasta and top with a scoop of Bolognese sauce and a side of garlic bread

Garlic Bread (makes 8)Garlic Bread (makes 8)

1 loaf Italian bread
1 stick butter, softened
2 cloves garlic, chopped
1 tablespoon fresh parsley, chopped

1. Preheat oven to 350 degrees
2. Slice loaf of bread in half horizontally
3. Finely chop garlic and parsley
4. Mix softened butter with garlic and parsley in a small bowl until well combined
5. Spread butter mixture evenly over both halves of bread
6. Bake in oven for about ten minutes, or until bread is crispy


Cheese Ravioli with Spinach Pesto & Cesar Salad

Pesto

2 cloves garlic
2 tablespoons parmesan cheese
pinch of salt
¼ teaspoon pepper
1 ½ cups fresh baby spinach
½ cup fresh basil
2 tablespoons extra virgin olive oil
1 teaspoon fresh lemon juice

1. Place garlic in food processor and pulse until finely chopped
2. Add cheese, salt, pepper, spinach and basil
3. While processor is running, slowly pour in oil, and lemon juice through the food chute
4. Process until well blended, place pesto in a large bowl

Cesar Salad

1/3 cup freshly grated Parmesan cheese
¼ cup mayonnaise
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons fresh lemon juice
½ tablespoon Dijon mustard
½ teaspoon Worcestershire sauce
1 very large head of romaine lettuce

1. Tear romaine lettuce into bite size pieces
2. Wash lettuce
3. Whisk together all dressing ingredients until combined
4. Toss lettuce with dressing until lettuce is fully coated

Ravioli

1 package wonton wrappers
1 egg, beaten
1 cup ricotta
2 cups mozzarella
Salt
Pepper

1. Bring saucepan of water to a boil
2. Lay out wonton wrappers and baste with egg
3. Combine ricotta and mozzarella, season with salt and pepper
4. Drop ½ tablespoon filling onto wonton wrappers
5. Place another wonton wrapper on filling and pinch edges to seal
6. Drop ravioli into boiling water for two minutes, drain, and top with spinach pesto


Taco pasta and Mexican wedding cookies

Mexican Wedding CookiesMexican Wedding Cookies

1 ½ cups butter or margarine at room temperature
¾ pound powdered sugar
1 egg yolk
1 teaspoon vanilla
½ cup finely chopped almonds (optional)
3 ¼ c. all purpose flour

1. Beat butter until light and fluffy, then beat in 2 tablespoons of sugar, egg yolk, vanilla, and almonds (if using)
2. Gradually add flour, beating to blend thoroughly
3. Pinch off pieces of dough, the size of large walnuts and roll between palms into round balls
4. Place 1 ½ inches apart on ungreased baking sheets, flatten each ball slightly
5. Bake in a 275 degree oven until lightly browned (about 45 minutes)
6. Sift remaining powdered sugar onto large sheet of wax paper
7. Roll each cookie gently in sugar

Taco Pasta

2 cups rotini pasta
½ pound ground beef
2 tablespoons taco seasoning mix (see attached recipe)
2 tablespoons water
½ red bell pepper
½ green bell pepper
2/3 cup sour cream
3 tablespoons salsa (see attached recipe)
shredded cheddar cheese

1. Bring salted pot of water to boil
2. Prepare taco seasoning and salsa according to recipes below
3. Chop bell peppers
4. Cook pasta according to package
5. In large frying pan, cook ground beef until it is completely brown
6. Drain oil
7. Stir in taco seasoning and water
8. Add cooked noodles, bell peppers, sour cream and salsa. Toss to combine
9. Serve topped with shredded cheddar cheese

Taco Seasoning
1 ½ teaspoons ground cumin
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon black pepper
1 teaspoon chili powder

1. Stir to combine all ingredients

Salsa

2 medium tomatoes
½ small onion
2 garlic cloves
1-2 tablespoons cilantro
salt & pepper

1. Wash and dice tomatoes
2. Peel and cut onion and garlic
3. Combine garlic, onion and tomatoes with cilantro salt, and pepper
4. Stir with a spoon and mash a little


Spinach pasta with garlic butter sauce and parsley breadsticks

Spinach pasta with garlic butter sauce

8 ounces spinach
1 cup flour
½ teaspoon salt
1 egg, slightly beaten
1 to 2 tablespoons water

1. Fill a saucepot with about 2 inches of water, and place a steamer basket inside
2. Bring large pot of salted water to boil
3. Bring water to a simmer, and add spinach, cover and steam until bright green (about 2 minutes)
4. Allow spinach to cool, squeeze out liquid and puree spinach in food processor
5. Combine flour and salt in a medium sized bowl
6. Make a well in the center of the flour and pour in the egg
7. Mix until it forms a stiff dough
8. Add 1 to 2 tablespoons water if needed
9. On a lightly floured surface, knead the dough with hands for about 3 minutes
10. Roll dough until it is about 1/8 inch thick, cut into thin strips and boil until pasta is al dente

Parsley Breadsticks

1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
¼ cup oil
3 cups bread flour
2 ½ teaspoons yeast
1 stick butter
3 tablespoons chopped parsley
garlic salt
parmesan cheese

1. Make dough in mixer with dough hook
2. Roll out into a 10 x 12 inch rectangle
3. Cut into ¾ inch wide strips
4. Give each strip a twist and place on greased cookie sheet
5. Let rice for about 20 minutes
6. Bake at 375 for 10-15 minutes
7. Make a mixture of chopped parsley and melted butter, brush cooked bread sticks with parsley butter, sprinkle with garlic salt and parmesan cheese

Garlic butter sauce

1/3 cup butter
1 clove garlic, crushed
¼ tablespoon dried basil
2 teaspoons dried oregano

1. In a small saucepan melt butter, add garlic and saute until cooked
2. Add dried oregano and dried basil, stir
3. Serve over spinach pasta


Vegetable Lasagna with Bird’s Nest cookies

Bird’s nest cookies

1 cup butterscotch or peanut butter chips
1 cup milk chocolate chips
1 (6- ounce) bag chow mein noodles

1. In large saucepan, melt both kinds of chips over low heat, stirring constantly until smooth
2. Stir in half of the noodles until they are completely coated
3. Add remaining noodles. Stir until completely coated
4. Drop spoonfuls of mixture onto wax paper
5. Stick three butterscotch/peanut butter chips onto each cookie as eggs
6. Let set while preparing mac ‘n cheese

Vegetable Lasagna

Cooking spray
2 zucchini
2 green bell peppers
1 (8 oz) package fresh mushrooms
1 onion
1 tablespoon fresh basil
1 clove garlic
½ teaspoon salt
¼ teaspoon ground black pepper
12 lasagna noodles
2 (28 oz) jars pasta sauce
1 pound mozzarella cheese
1 cup shredded parmesan cheese

1. Wash all vegetables
2. Slice zucchini, cut green bell pepper into 1 inch pieces, slice mushrooms, cut onion into 8 wedges, chop basil, mince garlic
3. Shred mozzarella cheese and parmesan cheese
4. Preheat oven to 400 degrees, spray baking sheet with cooking spray
5. Arrange zucchini, bell peppers, mushrooms, and onion wedges on baking sheet
6. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and pepper
7. Bake in preheated oven until vegetables are lightly browned and tender, 10-25 minutes
8. Bring a large pot of lightly salted water to a boil, cook lasagna in boiling water stirring occasionally until cooked through but firm to the bite (about 8 minutes). Drain
9. Bring pasta sauce to a simmer in saucepan over medium high heat. Mix mozzarella and parmesan cheese in a bowl

Travel Around the World | Summer 2017

Monday-Latin America

Empanada Dough (makes about 12 discs)

3 cups all purpose flour

½ teaspoon salt

1 ½ stick unsalted butter

1 egg¼ cup water, add more as needed to get a soft and smooth dough

1. Mix the flour and salt in a food processor

2. Add butter and pulse

3. Add egg and water in small increments, pulsing until clumpy dough forms

4. Split the dough into large balls, flatten and allow to rest while making the filling

Empanada Filling

1 pound ground beef

1 teaspoon oregano

1 teaspoon cumin

4 cloves garlic

1 medium white onion (chopped fine)

1 small green pepper (chopped)

½ cup beef stock

¾ cup tomato sauce

salt and pepper

olive oil for sautéing

1. In a mixing bowl, combine ground beef, oregano, cumin, salt and pepper

2. In a frying pan, heat the olive oil, sauté the onions, green bell pepper and garlic until soft

3. Add ground beef mixture, beef stock and tomato sauce, cook over medium low heatuntil beef is cooked (about 15 minutes)

Assembling empanadas

2 eggs

water

1. Preheat oven to 375

2. Roll out dough into thin sheet and cut out round discs

3. Place a spoonful of filling on the middle of the disc

4. Fold dough over filling, use a fork to seal edge closed

5. Brush with egg wash and bake for 15-20 minutes

Guacamole

5 ripe avocados

½ onion1 tomato

2 tbsp fresh cilantro

1 lime

salt and pepper

1. Dice avocado, onion and tomato

2. Chop cilantro, squeeze lime

3. Mash all ingredients together in bowl

Tortilla chips (makes 6)

1 (12 ounce) package corn tortillas

1 tablespoon vegetable oil

3 tablespoons lime juice

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1. Preheat oven to 350 degrees

2. Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on acookie sheet

3. Combine the oil and lime juice, brush lightly onto tortillas

4. Combine cumin, chili powder, and salt in a small bowl and sprinkle on the chips

5. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until thechips are crisp but not too brown


Tuesday-Italy

Fresh Pasta

1 cup cake flour (not self-rising)

¼ cup all purpose flour

½ teaspoon salt

2 large egg yolks

1 ½ tablespoons extra-virgin olive oil

¼ cup water

1. Blend together all dough ingredients in a food processor or by hand until mixture justbegins to form a ball

2. Knead dough on a lightly floured surface, incorporating only as much additional flour asnecessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes

3. Wrap dough in plastic wrap and let stand at room temperature 15 min

Spaghetti Bolognese

1 medium onion

1 stick celery

1 clove garlic

2 tablespoons olive oil

1 pound ground beef

14 ounce can tomatoes

2 tablespoons tomato puree

pinch of dried oregano

salt

pepper

12 ounces dried spaghetti

1 cup parmesan cheese

1. Peel and chop the onion, carrot, and celery finely, peel and crush the garlic

2. Heat the oil in a large saucepan. Cook the onion, carrot, celery and garlic over low heatuntil they are soft

3. Add the ground beef to the pan and cook until the meat has browned, stirringconstantly

4. Stir in canned tomatoes, tomato puree and oregano. Taste the sauce with a clean spoonand season with salt and pepper.

5. Cover pan with a lid and let sauce simmer for 30 minutes, stirring occasionally to keepfrom sticking

6. While sauce is simmering, bring a large pot of water to a boil. Add salt

7. Begin making garlic bread, after bread is in the oven add pasta to the water and cookuntil pasta is “al dente”

8. Drain pasta and top with a scoop of Bolognese sauce and a side of garlic bread

Parsley Breadsticks

1 cup warm water

3 tablespoons brown sugar

1 teaspoon salt

¼ cup oil

3 cups bread flour

2 ½ teaspoons yeast

1 stick butter

3 tablespoons chopped parsley

Minced garlic

parmesan cheese

1. Make dough in mixer with dough hook

2. Roll out into a 10 x 12 inch rectangle

3. Cut into ¾ inch wide strips

4. Give each strip a twist and place on greased cookie sheet

5. Let rice for about 20 minutes

6. Bake at 375 for 10-15 minutes

7. Make a mixture of chopped parsley, garlic and melted butter, brush cooked garlic knotswith parsley butter, sprinkle with parmesan cheese


Wednesday-Ireland

Shepard’s Pie

1 ½ pounds ground beef

1 onion, chopped

2 carrots, chopped

½ cup frozen corn

½ cup frozen peas

2 pounds potatoes (about 3 big ones)

1 stick butter

½ cup beef broth

1 teaspoon Worcestershire sauce

salt and pepper

1. Peel and dice potatoes, bring to a boil in salted water until tender (about 20 minutes)

2. While potatoes are cooking chop onion and carrots

3. Melt 4 tablespoons butter and sauté onions, carrots

4. Add ground beef and cook until no longer pink. Add corn and peas to meat mixture

5. Season meat with salt, pepper

6. Add Worcestershire sauce, and beef broth, cook on low heat for 10 minutes adding beefbroth as necessary to keep moist

7. Mash potatoes in bowl with remaining butter and season to taste

8. Place meat mixture in bottom of baking dish, spread mashed potatoes on top

9. Use a fork to make designs in the potatoes and bake for about 30 minutes in 400 degreeoven until bubbling and brown

Mini Soda Breads (makes 16 large buns)

4 cups flour

4 tablespoons unsalted butter

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups raisins

1 egg

1 ¾ cup buttermilk

1. Preheat oven to 375 degrees

2. Combine flour and butter, working it with fingers until it has consistency of courseoatmeal

3. Add sugar, baking powder, baking soda, salt and raisins mixing with fingers

4. Whisk egg and buttermilk together

5. Make a well in center of the dry ingredients and add the egg-buttermilk mixture

6. Stir until well blended, and form into a ball

7. Lightly dust clean surface with flour and knead dough for 3-4 minutes until smooth

8. Divide dough into 16 equal portions, shape each portion into a ball and place balls atleast 3 inches apart on a greased baking sheet

9. Gently press the top of the buns with palm of hand to flatten it slightly

10. Using a very sharp knife dipped into flour cut a cross on top of each bun

11. Bake in preheated oven for 20-25 minutes or until golden and crusty

Braised cabbage (makes 6)

4 slices bacon

¼ cup butter

1 tablespoon all purpose flour

1 teaspoon salt

1 large head cabbage

½ cup sour cream

1. Core and shred cabbage

2. Place bacon in a large, deep skillet, and cook over medium-high heat, turningoccasionally, until evenly browned, about 10 minutes. Remove bacon slices to cool

3. Whisk the butter, flour and the drippings in the same pan. Stir in the cabbage, and cook,stirring occasionally, over medium heat until cabbage is tender, about 15 minutes.Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture

Thursday-Mediterranean

Avgolemono (makes 4)

4 cups chicken broth

¼ cup uncooked orzo

salt and pepper

3 eggs

3 tablespoons lemon juice

1. In large saucepan bring the broth to a boil

2. Add the orzo and cook until tender but still al dente, about 7 minutes

3. Season with salt and pepper and reduce heat to low; simmer

4. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth

5. Ladle about 1 cup of the hot broth into the egg and lemon mixture, then whisk tocombine

6. Add the mixture back to the saucepan, stir just until the soup becomes opaque andthickens as the eggs cook, 1 to 2 minutes

Hummus

1 (28 ounce) can chick peas, drained

1 clove fresh garlic

1 lemon, squeezed

¼ cup fresh parsley

salt

1. Blend all ingredients in a food processor

Pita chips

2 packages pita bread

olive oilsalt

1. Preheat oven to 350 degrees

2. Slice pita bread into 8 pieces

3. Brush with olive oil, sprinkle with salt

4. Bake for 8 minutes

Greek salad

1 head romaine lettuce

1 cucumber

1 tomato

¼ cup Kalamata olives, pitted

¼ cup feta cheese

1. Tear romaine into bite sized pieces

2. Dice cucumber, tomato, olives

3. Mix together all ingredients

Dressing

½ cup olive oil

¼ cup red wine vinegar

¼ teaspoon oregano

1 clove garlic

1 lemon squeezed

1. Whisk together all ingredients


Friday-Asia

Chicken Yakitori (makes 4)

Cooking spray

3 ½ tablespoon soy sauce

2 tablespoons mirin

2 tablespoons sake

1 tablespoon canola oil

1 tablespoon brown sugar

1 tablespoon fresh ginger (minced and peeled)

2 cloves garlic (minced)

1 pound boneless, skinless chicken thighs

8 scallions

2 teaspoons sesame seeds

1. Toast sesame seeds

2. Chop scallions and chicken into one inch pieces, mince garlic and ginger

3. Preheat oven to 425 degrees, line sheet pan with foil and spray with cooking spray

4. Combine soy, mirin, sake, oil, brown sugar, ginger and garlic in a saucepan over mediumhigh heat; bring to a simmer

5. Reduce heat, cook 5 more minutes until thickened. Place chicken in a bowl, pour sauceover top and toss

6. Add green onions and toss, spread mixture onto pan

7. Broil chicken 4-5 minutes, turn, broil 4-5 minutes

Tofu fried rice (makes 4)

2 cups uncooked instant rice

2 tablespoons vegetable oil, divided

1 (14 ounce) package reduced fat firm tofu, drained and cut into ½ inch cubes

2 large eggs, lightly beaten

1 cup (1/2 inch thick) slices green onions

1 cup frozen peas and carrots, thawed

4 cloves garlic, minced1 teaspoon minced, peeled fresh ginger

2 tablespoons sake

3 tablespoons soy sauce

1 tablespoon hoisin sauce

½ teaspoon dark sesame oil

1. Cook rice according to package directions, omitting salt and fat

2. While rice cooks, heat 1 tablespoon oil in large nonstick skillet over medium – high heat

3. Add tofu, cook 4 minutes or until lightly browned, stirring occasionally

4. Remove from pan, add eggs to pan, cook 1 minute or until done, breaking egg into smallpieces, remove from pan

5. Add 1 tablespoon oil, add 1 cup onions, peas, carrots, garlic and ginger, saute 2 minutes

6. While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce and sesame oil.Add cooked rice to the pan; cook 2 minutes, stirring constantly

7. Add tofu, egg and soy sauce mixture; cook 30 seconds, stirring constantly

Green tea ice cream (makes 4-6)

¾ cup milk

2 egg yolks

5 tablespoons sugar

¾ cup heavy cream, whipped

1 tablespoon matcha green tea powder

3 tablespoons hot water

1. Mix hot water and green tea powder together in a bowl and set aside

2. Lightly whisk egg yolks in a pan

3. Add sugar in the pan and mix well, gradually add milk in the pan and mix well

4. Put pan on low heat and heat mixture, stirring constantly

5. When mixture is thickened, remove the pan from the heat

6. Soak the bottom of the pan in ice water and cool the mixture

7. Add green tea in the egg mixture and mix well, cooling in ice water

8. Add whipped heavy cream in the mixture and stir gently

9. Pour mixture into a container and freeze, stirring the ice cream a few times

Cancellation/Refund Policy

All sales are final, no refunds are given for weather delays, or other reasons. We will provide you with a credit that can be used for a future event if you provide 24-hour notice of cancellation.

Allergy Warning:

Unfortunately we cannot accommodate those with allergies to some foods. We do use peanuts and products that may contain or have been made in facilities that process peanuts. We cannot make considerations for other foods as well.

CONTACT US: (201)-447-2665 | 223 Chestnut Street | Ridgewood, NJ 07450
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