Part 1: Recipes

Breakfast Pasta

Ingredients:

 

237 ml (8 ounces) dried linguini

8 eggs, whisked

119 ml (1/2 cup) freshly grated Parmesan

2.5 ml (1/2 tsp) salt

1.3 ml (1/4 tsp) black pepper

14.5 ml (1 tbsp) extra virgin olive oil

2 cloves garlic, minced

60 ml (1/4 cup) chopped parsley

extra virgin olive oil

Steps / Procedure:

 

1)  Cook pasta according to directions on package. Drain.

2)   Whisk together eggs, parmesan, salt and pepper.

3)   Heat 1 tbsp oil in large sauté pan over medium heat. Add garlic and sauté for          30 seconds. Add cooked noodles and egg mixture. Stir the mixture until the eggs are softly set, about 3-4 minutes.

4)   Garnish with chopped parsley and drizzle extra virgin olive oil on top. Serve.

Breakfast pasta

Description:

I think that the eggs will add a nice flavour and really allow for the meal to be categorized as breakfast. The Parsley will contribute a nice colour to the presentation of the dish. The cheese will be a good component to the pasta and will compliment the eggs very nicely.

 

Rice Lunch, Rice Pudding

Ingredients:

 

 

120g risotto or pudding rice

800 ml unsweetened almond milk, or regular milk, plus an extra splash

60 ml maple syrup or runny honey

5 ml vanilla paste, (or you can scrape out the seeds from a vanilla pod, if you have one)

1 handful of blueberries

1 ripe banana

Steps / Procedure:

• Put the rice, milk, 200ml of water, half the maple syrup or honey and the vanilla into a large pan. Give it a good stir, then place the pan on a very low heat. Cook gently for around 45 minutes, or until thick and creamy, stirring regularly. Loosen the rice pudding with an extra splash of milk before serving, if needed. Peel and slice the banana, then serve the rice pudding scattered with the blueberries and banana and the remaining maple syrup or honey drizzled on top.

 

http://www.jamieoliver.com/recipes/rice-recipes/jools-easy-creamy-rice-pudding/

 

(The Image would not copy so I provided the link to the website, that has the photo)

 

Description:

A creamy pudding that is eligible for a snack or a quick breakfast. The procedure is straightforward and short, providing a convenient treat. You can improve the healthiness of this meal by adding more fruit into the bowl. The overall quality of this dish would get a high rating due to the ingredients included.

 

Dinner, Southwest Chicken Cutlet Rice Bowl

Ingredients:

 

(10ml) 2 teaspoons kosher salt, divided

(8 ml) 1 1/2 teaspoons ground cumin, divided

(4 ml) 3/4 teaspoon ground coriander, divided

(3 ml) 1/2 teaspoon black pepper, divided

(0.60 ml) 1/8 teaspoon cayenne pepper

4 (5- to 6-oz.) chicken cutlets

(10 ml) 2 teaspoons olive oil

2 (8.8-oz.) pkg. microwaveable long-grain white rice

(45 ml) 3 tablespoons olive oil, divided

1 medium poblano chile, seeds removed, chopped

1 small jalapeno chile, seeds removed, finely chopped

(60 ml) 1/4 cup finely chopped red onion

(237 ml) 1 cup fresh or frozen, thawed corn kernels

2 garlic cloves, minced

3 tablespoons chopped fresh cilantro

(5 ml) 1 teaspoon lime zest plus (22 ml) 1 1/2 Tbsp. fresh lime juice

Garnishes: tortilla strips, lime wedges, salsa, cilantro

 

Steps:

 

 

Stir together 1 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne pepper in a small bowl. Rub each chicken cutlet with 1/2 teaspoon olive oil. Rub each cutlet evenly with salt mixture. Chill 1 to 24 hours.

 

Cook rice according to package directions. Cook chicken cutlets in 1 tablespoon hot oil in a large nonstick skillet over medium-high until done and golden brown, 4 to 6 minutes on each side. Transfer to a platter, and cover with aluminum foil.

 

Add 1 tablespoon olive oil to skillet. Cook chiles and onions until tender, about 4 minutes. Sprinkle mixture with remaining 1 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon coriander, and 1/4 teaspoon black pepper. Add corn kernels and garlic, and cook 1 minute. Add 1 tablespoon olive oil, and stir in rice; cook, stirring until thoroughly heated, about 3 minutes. Remove from heat, and stir in cilantro, lime zest, and lime juice. Serve with cooked chicken.

 

 

http://www.myrecipes.com/recipe/southwest-chicken-cutlet-rice-bowl

 

(This image wouldn’t copy either)

 

Description:

 

The many tasteful spices add a punch to the dish and allow for the different flavors to combine well. The dish is healthy but, it does require many ingredients and takes a longer time to prepare. The dish looks very comforting and warm, really good for a warm dinner in the winter, but also a nice light meal for the warmer seasons.

Part 2: Cooking – Part 3: Pictures

ingredients: 

 

Boiling water: 

Egg mixture:

 

Minced garlic:

Making the pasta:

Final product:

Cleanup:

Lab Evaluation:

Home Lab Evaluation Sheet

Name:                     Odett

Block:                      Maris

Date:                      May, 7^th, 2017

Dish:                      Breakfast Egg Pasta

PARENT EVALUATION:

The students have been asked to come up with a recipe that they will cook with eggs at home for their family. They have taken time to look up specific recipes and choose ones suitable for their family. Would parent(s)/guardians please complete this portion of the home lab evaluation sheet based on your son’s/daughter’s performance and the final product. Please encourage and help them to take pictures of various steps of the recipe (i.e. their mise-en-place, a few of them cooking, their final product, and a clean kitchen afterwards!). They must upload these images to their Edublog post for full marks on this assignment.

	Poor	Fair	Good	Very Good	Excel-lent
1.     Organization					x
2.    Followed recipe correctly					x
3. Clean-up (including sink, counters, and floors)				x
4. Product Evaluation:      Appearance					x
Flavour					x
Texture					x

 

MARK: __9___/10

over…

Comments: The dish was very tasty and made with care, the clean-up was great and the organization was excellent, Odett followed the recipe correctly and had to substitute the parsley for dried parsley instead.

 

Parent signature:            Monika Weixler

Home phone:                    778 985 5050

Date:                             May, 7^th, 2017