Here are the recipes we made in class: Pico de Gallo INGREDIENTS:
BAKED TORTILLA CHIPS Baked tortilla chips are fast, easy, super crunchy, and an inexpensive alternative to store bought chips. Season lightly with salt or your favorite spices. INGREDIENTS
Tomato Bruschetta 4 Roma tomatoes, seeded and finely diced 1 clove garlic, peeled and minced ¼ cup basil, chopped or chiffonade 1 Tbsp. olive oil Salt and pepper to taste Mix all ingredients in bowl. Best served at room temperature, but may be refrigerated. Homemade Croutons
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This week we'll continue exploring where and how our food is grown. We'll be in the kitchens on Tuesday, 1/29. You'll prepare some fresh pico de gallo and bruschetta to eat on Wednesday, 1/30. Later in the week, we'll plant some seeds to try to grow our own kitchen herbs. The ratio of most rice dishes is approximately 2 parts water or broth* to 1 part rice.
2:1 (Liquid : Rice) So 2 cups water for 1 cup rice. That makes about four - 1/2 cup servings. Add herbs, spices, vegetables, and even raisins to jazz up your rice dishes. * To make these dishes vegetarian, simply substitute vegetable broth for the chicken broth. Butter can be eliminated or replaced with vegetable, canola, or olive oil. We actually made four kinds of rice this week. Here are the recipes: Yellow Rice https://www.allrecipes.com/recipe/237593/cindys-yellow-rice/ (This rice is peppery, so you might want to cut back the black pepper to 1/2 tsp.) Indian Rice https://www.allrecipes.com/recipe/222806/indian-rice-pilaf/ Mexican Rice https://docs.google.com/document/d/1gQVlDVJ0V7Q5IBCO7Nb5c2VLyxx4_x8Kwe0uQcZx0zM/edit Savory Herb Rice https://www.geniuskitchen.com/recipe/savory-herb-rice-315615 White Rice https://www.geniuskitchen.com/recipe/perfect-basic-white-rice-137364 This week you'll be cooking rice.
You'll mix your seasonings on Thursday, 1/24. On Friday, 1/25, you'll cook and eat the rice. While many Mexican Pizza recipes use two tortilla layers, we made ours with only one. Ingredients: 2 burrito size tortillas 1 lb ground beef 1 packet taco seasoning (any brand is fine) 1/2 cup heated refried beans (optional) 1 cup shredded cheese Optional toppings: (these go on after the pizza comes out of the oven) sliced olives chopped green onions chopped cilantro diced tomatoes shredded lettuce diced green chiles or jalapenos salsa sour cream Directions: 1. Prepare taco meat according to package directions. 2. Preheat oven to 400 degrees. Place tortillas on a large baking sheet. Poke the tortillas with a fork to prevent them from puffing up in the oven. Bake tortillas for 3-4 minutes or until slightly golden brown. Remove from the oven. 3. Evenly spread tortillas with beans, then taco meat. Next, top with shredded cheese. (Some people like to spread salsa on and then top with cheese.) Bake for 4-5 minutes or until cheese is melted and edges are golden and crisp. 4. Transfer the pizzas to a cutting board and let cool for 1 minute. Top with olives, tomatoes, onions, cilantro, etc. Cut into slices and serve immediately. Foods From Around the World
During the first part of the week, we'll continue looking at global meat consumption. On Wednesday, 1/16, we'll review lab safety and sanitation procedures. We will be in the kitchens on Thursday, 1/16, and Friday, 1/17. On Thursday, 1/16, we'll prepare our ingredients. On Friday, 1/17, we'll make Mexican Pizzas. |