Chris cracks me up... every time you look at his face, you can't help but smile. aw, some of the high school friends. don't mind that I'm the most awkward looking one in the picture. Amanda feeding Chris the cake. I think Amanda figured Chris would smash it in her face, so instead of making her eat it (or smashing it in her face), he just ate her bite too. Kelsey, Isham and I. I haven't seen Chris (Isham) in forever. And Kelsey and I always hang out when I come home. good times. I love her.
It was a good weekend home. Too quick, and a lot of driving, but hey! anything for friends, right?
ok, here's the recipe's for this week. (Almost) all turned out delish... Try them for yourself. P.S. If you're ever wondering what food I made in lab, I'm kitchen 2. It's usually labeled. So, for example, today I made pineapple-ham fried rice and easy mango salsa, and all of the kitchens made their own smoothies. Working at Jujji juice pays off some times.
Here's what I thought of all the recipes: Smoothies were ok, I've had and made better. The doughnuts tasted very homemade, not bad though. I didn't have the steamed carrots with snow peas, not sure why, must have skipped over them. Our pineapple-ham fried rice was delicious and the mango salsa was surprisingly really good. (I say surprisingly because I don't usually like hot/spicy foods, but this wasn't so bad). The chicken crepes were (yeah, I'll say it) preeeetty gross. I really didn't care for them at all. The Tuna melt sandwhiches were pretty good. They were my lab partner's favorite. The baked apples would have been better a little more tender. They were slightly too hard for me. Fudge was EXCELLENT!
Student Recipes - Small Equipment Lab
The purpose of this lab is to give students exposure to various pieces of small equipment in the lab. Students will also employ safe and clean preparation techniques, as discussed in lecture.
Lecture Demo Peanut Butter Play Doh
All Blender - Strawberry Smoothies
Kitchen 1Fryer – Doughnuts and Steamed Carrots with Snow Peas
Kitchen 2Rice Cooker – Rice and Electric Skillet - Pineapple-Ham Fried Rice and Food Processor – Easy Mango Salsa with Tortilla Chips
Kitchens 3Crepe Maker - Chicken Crepes
Kitchen 4Sandwich Maker– Tuna Melt Sandwiches and Pressure Cooker – Baked Apples
Kitchen 5Electric Skillet – Tuna Melt Sandwiches and Pressure Cooker – Baked Apples
Kitchen 6Crepe Maker - Chicken Crepes
Kitchen 7Fryer – Doughnuts and Zip-Loc Bag – Fudge (everything is a tool)
1.Combine peanut butter and corn syrup in a mixing bowl.
2.Add dry ingredients, and mix well.Use your hands if necessary.
3.Divide the mixture into 4 sections.
4.Roll each section into a 1” rope.Wrap in plastic wrap.
5.Refrigerate 2 hours or overnight.Cut in slices and enjoy.
Blender - Strawberry Smoothies
1 C. milk1 C. low fat vanilla yogurt
1 C. frozen strawberries (10 large)1/4 C. sugar
2+ C. ice cubes
1.Put milk and yogurt in a blender.Mix.
2.With the blender going, drop in frozen fruit 2 or 3 at a time.
3.When fruit is blended, add ice cubes until it reaches the desired consistency.
4.Add sugar.Serve immediately.
Sandwich Maker or Electric Skillet - Tuna Melt Sandwiches
1 (6 oz.) can tuna, drained2 oz. cheddar cheese, in 1/4" cubes
1/4 cup mayonnaise 1/4 C. sweet pickle relish
1 hard cooked egg, diced12 slices bread
1.To prepare egg: Place room temperature egg (if egg is from refrigerator, you can run warm water over egg to warm it) in a pan with enough cold water to cover egg completely (approximately by 1 1/2 inches). Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes.
2.Combine filling ingredients.Mix well.
3.Spread equally on 6 slices of bread.Top with remaining bread.
4.Spread a small amount of butter on the outside of the bread.Cook in a sandwich maker or an electric skillet, turning, until both sides are golden brown and cheese is melted.
Fryer – Cake Doughnuts
It is especially important to heat the oil to the correct temperature when frying doughnuts. Use a reliable thermometer as well as a temperature-controlled frying devise.If the oil is too cool, the doughnuts will absorb too much oil, becoming heavy and fatty instead of light and crisp. If the oil is too hot, the outside of the doughnuts will burn while the centers will stay sticky and under-done. Doughnuts are best eaten on the day they are made.
½ cup granulated sugar
1 cup milk
3 tablespoons melted butter
2 eggs
3 3/4 cups (plus perhaps another ¼ - ½ cup) all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla
¼ teaspoon cinnamon
pinch nutmeg
oil for frying
1. Heat oil to 350° F
2.Mix sugar, milk, melted butter and eggs. Add flour, baking powder, vanilla, cinnamon and nutmeg to form dough. If dough is too sticky, add a bit more flour.
3. Roll out 3/4-inch thick on floured surface.
4. Cut and drop into fryer until golden brown. Turn and brown other side.
5. Cool on rack or on paper towels. Sprinkle with cinnamon-sugar or dip in frosting and sprinkles.When you are dipping the doughnuts in frosting, use your jelly roll pan with a cooling rack over it to allow the frosting to drain.Put the decorative sprinkles on top after frosting the doughnuts.Use the sprinkles that fall into the jelly roll pan to decorate the remaining doughnuts.
Frosting ( you will be making both vanilla and chocolate frosting)
2 1/2 cups (12 oz.) confectioners’ sugar (spoon in and level off to measure)
few drops of vanilla
1 Tbsp. cocoa powder
6-8 teaspoons water
decorative sprinkles
1.To make the vanilla frosting:Pour half the confectioners’ sugar into a bowl, add the vanilla and enough cold water (3-4 teaspoons) to mix into a smooth frosting.
2.To make the chocolate frosting:Stir the other half of the confectioners’ sugar with the cocoa powder into another bowl and mix in cold water (3-4 teaspoons) to make a smooth frosting.
3.Put sprinkles in a bowl. Dip warm doughnuts in frosting and then dip insprinkles.
4.Prepare doughnut holes same as doughnuts.
Easy Mango Salsa
½ onion
1 jalapeno
½ clove garlic
1 ripe mango, peeled and pitted
1 tbsp. lime juice
1/8 bunch cilantro, washed
1 can (14.5 oz) whole tomatoes
1 can (14.5 oz) stewed tomatoes
salt and pepper to taste
Cut jalapeno in half lengthwise and remove seeds. Using food chopper, chop onion and jalapeno and set aside. Mince garlic with knife or garlic press. Chop mango with knife. Snip cilantro into smaller pieces with clean kitchen scissors.Assemble food processor with metal blade. Put lime juice, cilantro and tomatoes into food processor. Pulse until tomatoes are consistency you want. Add onion, jalapenos, mango and garlic and pulse just enough to mix. Add salt and pepper to taste. Store in refrigerator for 1 hour for flavors to blend. Serve with tortilla chips.
Basic Crepes (makes about 16 crepes)
1 C. flour
2 eggs
½ C. milk
½ C. water
¼ tsp. salt
2 Tbsp. melted butter or margarine
*Measure the flour and liquid carefully, because the consistency is important.
The batter should be about the consistency of thick heavy cream.
1.Place ingredients in your blender in the order given.Blend 30 seconds.Stop and stir down the sides.Blend 30 to 60 seconds more, until smooth.Or Using a whisk or mixer, combine flour and eggs in a bowl.Add liquid gradually.Beat until smooth.Add other ingredients and mix.
2.Cook, using a crepe maker, or oiled crepe (omelet) pan.
Filling:
1 C. sour cream2 whole thinly sliced green onion
1 can cream of chicken soup1/4 C. finely chopped celery
3.To prepare chicken: trim fat from chicken and cut into bite-sized pieces. Heat oil in frying pan on medium-high heat. Saute chicken pieces in oil (1 Tbsp.) until no longer pink.
4.Sanitize your counter top so that you can line up the cooked crepes to fill them equally.Combine ingredients, then fill crepes.Put filled crepes in greased glass 9x13 pan. Cover with plastic wrap, vent corner and place in microwave and cook on high for 10 minutes. (This jump starts the heating process. At home you may cover with foil and bake for 45 minutes.)
5.Remove plastic and bake in conventional oven (325 degrees) for 10-15 minutes until heated through.
Topping:
1 cup grated cheese
6.Remove from oven and sprinkle on 1 C. grated cheese.
7.Bake 5 more minutes, until cheese is melted.
Note:You may make shells and filling the night before, but don’t stuff them until the morning of the day
you are going to use them.You may bake ahead, cover with aluminum foil, and reheat, if necessary.
Pressure Cooker - Baked Apples (for lab, plan 1/2 apple per person.)
½ apple for each person(4 large or 5 small will fit in a standard pressure cooker)
1/2 C. sugar
1/2 tsp. cinnamon
1.Use an apple corer or sharp utility knife, to remove the core from the apple.
2.Remove one strip of peel from the top of the apple. (This helps the steam penetrate better).
3.Place the apples in the bottom of a dry pressure cooker (remove the rack).
4.Combine the sugar and the cinnamon.
5.Fill the cavity of each apple with the sugar/cinnamon mixture.
6.Pour 1/4" of water in the bottom of the pressure cooker.
7.Seal lid and place pressure cooker over medium high heat.
8.Place the pressure gauge on the lid. When pan reaches full pressure and gauge begins to rock, turn the heat off, and remove from heat.Allow the pan to sit for 5 minutes to cool, then place the pan in your sink and run cold water over the side until the handle safety lock disengages.
NOTE: If gauge fails to rock after 20 minutes total time on heat, remove from heat. Let the pan sit until all pressure has escaped (about 20 minutes). If necessary, run cool water on the edge of the lid to release remaining steam. The safety lock near the handle will release.
9.Remove the lid.Cut the apples into fourths, remove the skins, and place apples on a serving dish.Serve with of ice cream.
10.Place the cinnamon sauce that is in the bottom of the pan in a dish to serve over the ice cream.
Zip-Lock Bag - Fudge (1 ½ C.)
(Amounts in parentheses make a single serving in a sandwich bag.)
2 oz. cream cheese - (1 T.)1/4 C. margarine - (1T.)
3 C. powdered sugar - (3/4 C.)1/4 C. cocoa - (1T.)
1.Measure ingredients in a 1 gal. zip lock bag.Push the air out of the bag and seal well.
2.Squish the mixture to mix well.It will be dry at first, but will soon become fudge.
3.Roll fudge between two sheets of waxed paper and cut into squares for easy serving (or eat with a spoon, yum).
4.You may press in chopped nuts or coconut.
Steamer - Rice
1 1/4 C. long grain rice1 1/2 C. cold water1/8 tsp. salt
1.Fill the water reservoir with cold tap water to the HIGH fill line.
2.Place the steaming bowl onto the base.
3.Place the rice, water, and seasoning directly into the rice bowl.
4.Place the rice bowl with contents into the steaming bowl and cover it so that the cover handles line up over the bowl handles and the tabs fit properly into the openings.
5.Plug it in and set the timer for approximately 52-54 minutes.
6.Fluff with a fork before serving or using in a recipe.
Electric Skillet - Pineapple-Ham Fried Rice
4 eggs, beaten2 (or more) whole green onions, thinly sliced
1 tsp. garlic powder2 tsp. oil
1/2 tsp. salt4 C. cooked rice
2 Tbsp. butter4 tsp. soy sauce
2 slices ham, chopped1 can (20 oz.) pineapple tidbits, drained
1.Beat the eggs and add garlic powder.
2.Heat a skillet over medium heat.When the pan is hot, melt the butter.
3.Add the eggs, and allow them to cook until the bottom is set. (See step #4 below. You are not scrambling the eggs). Continue cooking the eggs until they are done, but not dry.
4.Cool the eggs, then remove them to a plate, and cut them into small pieces.
5.Chop the ham into small pieces.
6.Clean, then thinly slice the onions and half the green stem.
7.Put the oil in the skillet and place it over medium heat.
8.Add the green onions, rice, ham, pineapple, egg, and soy sauce.Stir fry until everything is heated through, being careful to not over-stir.
9.Serve with additional soy sauce.
Steamed Carrots with Snow Peas
1 lb. (.45 kg) carrots
½ lb (.23 kg) snow peas
1-2 cloves garlic
1 tsp. dry dill weed
Salt and pepper to taste
Peel the carrots and slice into ¼”-thick rounds.
Break off the ends of the peas; remove any strings; wash.
Place the garlic and dried dill weed in the flavor center of the steamer.
Spread the carrots in the steaming bowl. Cover.
Steam carrots for 12 minutes before adding the snow peas. Add snow peas.
Allow the vegetables to finish cooking for 9-10 additional minutes; stir.
Yields about 4 ½ cups of vegetables.
So yeah. There you have it for today. I'll give you last week's recipes next time... sooner or later.
I'm keeping this short, because I'm so tired, far too tired to do anything productive, but not so tired that I can't spend a few minutes here. I woke up at 7:10 and was out the door by 7:32. Believe it. It's amazing, I know. I drank a slim-fast on the way to school, which, if anyone is wondering, yes, they are fairly nasty, but quick, easy, and jam-packed with your daily vitamins and minerals. The walk was long and tiring, but I made it to my cooking lab by 8:03. Luckily, because it was the first lab of the year, they hadn't started cooking yet. Let me say, 8 a.m. or not, that is gonna be my favorite class by far! The two other girls in my group are not so cooking savvy, so they made me the "kitchen manager," but they are really sweet and totally willing to do whatever they can to make the process go faster. It was so much fun, I don't know why, but I really enjoy cooking. Then, during the last hour of lab, we get to sit down and eat what we've made. I just sat and talked with my lab partners while eating some of the best stuff I've ever eaten. Here's what we made:
Student Recipes – MEAL PLANNING LAB The purpose of this lab is for students to make a complete, balanced meal.
All labs will make the same recipes:Soup, Salad, and Muffins
SHELLS AND VEGGIES SOUP
1/2 tsp. vegetable oil 1/4 cup chopped onion 1/2 clove garlic, chopped 1 can (14 oz.) chicken broth 1 can (14 oz.) crushed or diced tomatoes 1/4 cup small shell pasta 2 Tbsp. dried parsley 1/4 cup chopped frozen spinach 1/4 cup cubed zucchini 1/2 cup chopped carrots 1/2 cup sliced celery 1/2 tsp. dried basil 1/2 tsp. dried oregano
Salt and pepper to taste
3 Tbsp. fresh grated Parmesan cheese-This will be put on the serving table, by the teaching assistant, for all to use when the soup is served.
1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until the onion is soft, about 2 minutes, stirring occasionally.
2. Add chicken broth, tomatoes, parsley, basil and oregano to saucepan. Bring to a boil, reduce heat , and simmer covered for 10 minutes.
3. Add spinach, carrots, celery and pasta. Cook 10 minutes covered at a low boil.Add zucchini and cook 7 more minutes.
4.Test for doneness by forking vegetables and pasta to see if tender.
5.Spoon into bowl; add salt, pepper and Parmesan cheese to taste. ENJOY!
BROCCOLI-RAISIN SALAD Serves:6
1/2 large head broccoli washed and trimmed 1/4 cup chopped onion 1/4 cup raisins 1/4 cup chopped pecans or walnuts 1/4 pound bacon, fried crisp and crumbled ¼ cup & 2 tablespoons low-fat mayonnaise 1 tablespoon vinegar 1/4 cup sugar
1.Cut broccoli into small florets, peel the stem and cut into 1/2" pieces. 2.Combine broccoli, onions, raisins, nuts (optional), and bacon (optional). 3.In a small separate bowl, make dressing of mayonnaise, vinegar, and sugar. 4.Pour dressing over salad. 5.Refrigerate until ready to serve. 6.Toss before serving. 7. This can be made ahead of time and refrigerated for hours, even overnight.
CORNMEAL MUFFINS Makes 6 muffins
½c. all purpose flour ½c. yellow cornmeal 2 Tbsp + 2 tsp. sugar ½tbsp. baking powder ½tsp. salt 1½ tsp. finely chopped onion ½c. cream style corn ¼c. mayonnaise 1 Tbsp. + 1 ½ tsp. vegetable oil ½egg (please give the other half to another group or to your instructor)
In a large mixing bowl, combine dry ingredients. Make a well in the center and add all remaining ingredients. Stir just until mixed. Spoon into 6 greased muffin tins. Bake at 400 degrees for 20 minutes. NOTE: If you have dark muffin pans, reduce oven temperature by 25 degrees.
Anyways, it was tons of fun... made me wonder what I could major in so I could take more classes like this. After lab got out at 11, I ran down to Kare's dorm (my sister is a new freshman this year) to help her reconnect her printer to her computer and straighten her hair. While there, I typed up a 1/2 page paper for my religion class on a relationship I would like to improve. At 12:40, I left for my 1:00 Parenting and Child Guidance Class where I read the information I was going to be quizzed on in my Religion class, LDS Marriage and Family at 2:00. I did well and normally I love that class, but the kid sitting to my left kept up a continuous conversation with the kid sitting behind me, and that was pretty distracting, so I didn't enjoy it quite as much as I normally do. After that, I ran down to the JFSB for my 4:00 Western Humanities class where I read as much of the Illiad as I could because I was going to be quizzed on that as well. I did not do well on that quiz and had to leave class early so I could make it home in time for work. It took me 25 minutes to walk home where I changed and made myself a peanut butter and Strawberry jam sandwhich and drove off 10 minutes later than I should have for work. Because of that, my field got a late start (about 15 minutes late) and the clocks wouldn't work correctly because they were on the wrong channel (which they never have been before so I therefore didn't know how to change them) so I had to keep time on my phone which was a huge hassle because I didn't realize until now that I have a timer on there... The games (I was supervising soccer) got progressively easier, and the opposite field had 2 forfeits, so the other supervisor watched my field during one of those so I could sit down (yeah, we get to stand for 4 hours of soccer games without sitting down because it's "unprofessional"). I sound like such a whiner. Sorry about that. But like I said, Long day. Anyways, when I got home, I changed straight into my pj's hopped in my bed with my lap top to tell you all about it! Then, my roommate Mary came in my room to tell me about the boys that stopped by the apartment and how they fixed our tv remote and microwave (handy guys to have around) and then the two of us decided we needed a little Audrey in our lives. So, the 4 of us (me, and 3 Roommates, Mary, Kelly and Alli) set my computer between my and Alli's bed and watched Funny Face until we fell asleep. I woke up alone this morning (thurs, 9/11) so I'm assuming Mary left when the movie was over. Anyways, and here I am now. And this has gone on for long enough so I'll go. But seriously, those recipes sound weird, but they are SO GOOD! Try them!
This is a friend of mine, Sara, who I went on a Church History Tour with. She's the sweetest girl in the world and is trying to get her photography business up and off the ground. Check out her website!
"I started my own photography business and am in the beginning stages and could use your assistance. You might be asking yourself, "Well, how can I help Sara?" Well, I need to create a magnificent portfolio and I need you, your family, your children, or even your friendly neighbor to be my model(s). I do portrait photography and I eventually want to specialize in just children. Spread the word, Sara is open for business! Be sure to check out my website: http://neverforgottenphotos.blogspot.com for further information.
Note: Since I work full time at Orthopaedic Institute of Henderson I will be doing these photo sessions Saturday mornings/afternoons and possibly on Fridays. Please contact me via email so that we can set up a time and a place that will work for both of us. If you have children that will be a part of the photo session; make sure that your child is fed and well rested before the session. Bring snacks and water just in case. Feel free to bring a change of clothes, make it simple, solid colors; we want the focus to be your little one. Thanks for your consideration, Sara Young Never Forgotten Photography neverforgottenphoto@gmail.com 702.290.7786"
I am the 5th of 6 kids in my family. I'm about 5'2-ish. My favorite color is green... most of the time. Gerber daises make me happy. And you can't go wrong with chocolate and caramel. I love to take and look at pictures. I'm a generally happy person, and I like to make other people happy. Great! kbye.
Kelsey, Isham and I. I haven't seen Chris (Isham) in forever. And Kelsey and I always hang out when I come home. good times. I love her.
