Whats in my Junk Food?

NYF Classic Poutine (Regular Size)


When I go to the mall, which might be too often, I try to time it towards lunch time just to get ‘my poutine’. NYF Classic Poutine is my favourite. Its a quick little stop in-between hitting stores with friends or family. Unfortunately I know its not the greatest for me, however once or twice in about   2 months shouldn’t be to bad.

A regular sized, Classic Poutine has 950 calories, 50g fat, 1150mg sodium, 7g fibre, 2g sugar, and 19g protein. This is all put together by using, crispy, browned french fries, a hearty meat gravy, and basic cheese curds. Not the greatest. Having a ton of calories is not beneficial to my health at all. neither the amount of sodium, its through the roof!

http://www.newyorkfries.com/pdf/nyf_nutritional_chart_fries.pdf

 

 

May Reflection

Lasagna Roll Ups Reflection 


I chose to reflect on this as it has been one of my favourite labs so far. I will be making this at home and I also liked it as we did it over a couple of days. More work!

 

Photos:

 

Mise-en-place:

Final Product:

Questions:

 

  1. I enjoyed this lab a lot, I like two part labs that expand over a day. They are fun. I enjoyed it thoroughly, we made a mistake but it was fun and I actually might use it again, compared to other labs.
  2. Our product was close to perfect besides the one mistake of not putting the cheese in the roll up and instead we put it on top. Still tastes the same if not better! Other than that it was what we had hoped it would be.
  3. Our group is big on equality so we all pitched in fairly. No problems occurred.
  4. When I go to do this lab at home, because my parents liked the idea of it, I might add more seasoning and flavour, made another type of cheese and less sauce on the bottom of the pan as I felt it was to much.

Stretch the Kitchen- Brett C

Snickerdoodles


Here is our recipe:

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Reflection:

The process was a little bit shaky to begin when we couldn’t find a complex enough recipe, lead to Mr. Brett choosing for us. Then the converting took its toll on all of us as, it was difficult at times. The actual lab went smooth, they tasted great. For next time I think it would be easier if everyone was there, but what can you do! Maybe more communication, my group is really quiet ( except for me ) but more talking would be beneficial.

Jayden Bawden

Noodle and Rice Recipes

Noodles and Rice at Home.


Breakfast:

Spicy Strata A tasty looking breakfast “Pie” that takes a while but looks worth the wait. A hearty breakfast with veggies and meat.

http://www.foodnetwork.com/recipes/aida-mollenkamp/spicy-strata-recipe

Lunch:

Mac and Cheese a classic everyone loves no matter your age. Finished with bread crumbs to make it have that crunch, what could go wrong?

Ingredients:

Converted Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large pot of boiling, salted water cook the pasta to al dente.
  3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
  4. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
  5. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

ise en place:

final product:

Dinner:

Teriyaki Chicken Rice Bowl this is one of my very favourite dishes to eat. A solid bowl of rice with steamed veggies and pieces of chicken that are coked and marinated in a tasty Teriyaki sauce.

http://www.foodnetwork.com/recipes/food-network-kitchen/teriyaki-chicken-rice-bowl

Jayden Bawden

Foods 10 Block C

Meal Planning

Our group has to plan dishes for each meal of the day, keeping the total under $20.00. Our group is Brynne Becker, Soyi Kim, Tristen Rae and Jayden Bawden.

Breakfast // HashBrown Cups.


Potatoes 4.99

Bacon 4.99 , diced and cooked.

Eggs 2.89

Subtotal: 7.88

Lunch // Potato Salad.


(Potatoes from Breakfast), cubing.

(Bacon from Breakfast), diced and cooked.

Green Onion .99

Mayo 3.99

Subtotal: $9.97

Dinner // Egg Salad Sandwich.


(Potatoes from Breakfast), Fry into a patty.

(Eggs from Breakfast), mash them then add salt and pepper and Green Onions to taste.

(Mayo from Lunch),  added to taste and mold egg mixture together.

Subtotal: $0.00

Total: $17.85

March/ April Lab Reflection

Breakfast Burritos


I chose to reflect on this lab because I enjoyed making it, and also eating it. It was very tasty! Our breakfast burritos turned out really well. I didn’t want salsa on mine so Lena and Cham just put it on theirs. It helped that they were understanding and kept the salsa on their sides. Our group worked really well, divided up the jobs and things to do evenly. I wouldn’t change much about this lab just no salsa as it made it a little soggy, my group members said.

Mise-en-place:

Before Entering the Oven:

Final Product:

 

 

 

 

Salad Rolls

Photos:

Mise-en-place:

Final Product:       

Questions:

  1. Did you enjoy this lab? Why or why not? I enjoyed this lab, it wasn’t my favourite but it was enjoyable. I enjoyed the “cultural’ feel to it, at home I use the rice wraps but I know others don’t and it was good to see other experience different tastes and foods of different cultures and there foods if we are not used to them.
  2. What reasonable (i.e. no candy!) thing would you do to alter this recipe to keep it healthy or make it healthier? What nutritional value would this add to the recipe (i.e. carbohydrates, protein, vitamins, minerals, fats)? I might add some protein such and thin cut slices of chicken breast that has a sesame oil or something marinated on it. It would make it more hearty and substantial then just the veggies and noodles.
  3. Often, rolls like these are served deep fried. Most people understand that deep frying food is not healthy for us. What exactly does deep frying do to our food? Why does it become unhealthy? What, if any, nutrients are added that are not great for us? Deep Frying our foods can increase Diabetes Risk, Cancer Risk, Obesity Risk and Stroke Risk, why, so it can taste better?  Well it does really help our bodies. When foods fried it becomes higher in calories, as fat emerges into any space possible in your food. The oils used in  most restaurants for frying our foods are very high in Trans Fat, the man made fat that increases the life of food. The foods that get fried loose there nutrients and vitamins.

Sources Used:

http://www.livestrong.com/article/440500-why-frying-food-is-unhealthy/

7 Major Reasons why you should avoid Eating Fried Foods

Eggs at Home.

Eggs at Home.


To start I have found 3 different recipes, breakfast, lunch and dinner.

Breakfast.

Baked Eggs in Hash Brown Cups:

I chose a neat little recipe called Baked Eggs in Hash Brown Cups. This recipe looks quick and yummy, great for a before school or work breakfast.

Supplies:

You will need: 1) Bag of Hashbrowns 2) Salt and Pepper 3) Nonstick cooking tray 4) As many eggs and you want to cook {One egg per cup}.

Directions:

1)Preheat the oven to 400 degrees F. 2) Spray two 12-hole muffin pans generously with cooking spray. 3) Scoop 3 to 4 tablespoons of hash browns into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. 4) Spray again with cooking spray. 5) Bake for 15 to 20 minutes. Watch and make sure they do not burn. 6) Allow the nests to cool. 7)Then crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

Lunch.

Egg Drop Soup:

I have heard about this recipe before and never really knew what it was I will not be making this one, however thought i would learn about it.

Supplies:

you will need: 1) 4 cups chicken stock 2) 3 large egg whites, beaten. 3) 3 scallion greens, trimmed, finely sliced.

Directions:

1) In a pot bring the stock to a boil. 2) Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. 3) Add the sliced scallions, stir in. 4) Remove to a heated tureen and serve.

Dinner.

Italian Kale Slaw with Sunny- Side Up Eggs:

I chose this recipe as it looks tasty yet heathy with are two great keys in eating and making recipes.

Supplies:

Directions:

1) Toss the kale, fennel, leek, radishes, Parmesan and almonds together with the lemon vinaigrette and season well with the salt and pepper. Allow this to marinate for 15 to 20 minutes before serving .2) When ready to serve, heat a large saute pan over high heat and add oil. Once heated, add 2 to 3 eggs to the pan and cook sunny-side up for about 2 minutes. Season with salt and pepper. Serve on top of individually plated portions of slaw. 3) Reserve any leftover dressing for serving. Any leftover salad will still be as good the next day. 4) Add or make your own vinaigrette, or dressing if wanted.

What I Made.

I chose Baked Eggs in Hash Brown Cups to do at home.

This lab was super fun and tasty as well. I did add a few things to it, as it seemed a bit bland or low key. I added Bar-B-que spice to the hame that I added in-between the hash and egg for more flavour.

Here are my ingredients (besides the hash browns):

Here are the hash browns in the oven

Hash is cooked!

Add the egg and ham:

Final product!!!: