Make a meal

Buying the Groceriers; 
- The list of ingredients that we needed was the 1 16 ounce of  italian bread or french bread, Parmesan cheese and 1 can cream of chicken soup.

Summary of preparation;
- First, take everything out on the table. Measure the ingredients that needed to be measured. Put them in small bowls.

 For the garlic bread, mix the herbs and spices together with the butter. Cut the italian bread in half horizontally.
Then after that is ready, spread the Mixure on the italian bread(side where you cut) Put into oven at 350 degrees. Keep checking frequently.

Garlic bread is done when the edges are hard and turning alittle brown.

-For the chicken take 3-4 pieces out of the package. Place them on the pan. Add any kind of spice you like. (optional) After that has been done, Place into the oven at 350 degrees. Let cook and check about every 10 minutes if the chicken is cooked fully.
     
After the chicken is fully cooked, take out and cut into small bite size pieces.

-For the pasta take out the amount that you need to cook.  Let a pot of water boil. Once the water is boiling turn the heat down alittle bit and put the pasta into the boiling water. Let it cook. Once the pasta is tender and fully cooked, drain.

-For the peas let water boil in a pot. As water is boiling measure out 2 cups of peas. Once water is boiling put the peas into the water. Let cook. Drain.

-Once everything is cooked, drained and cut into small bite size pieces mix the pasta, peas and chicken together in a big bowl with the can of chicken soup.

Take garlic bread out of oven and cut into about 6 pieces each side.

Then serve.
*Wash hands before and after touching the meat. Also before cooking and serving.*


The reason I chose to set the table casual is because you don't need many utensils for this meal. You need a plate to put your food, a glass for your drink and a fork to eat you meal with.

Equipment;
large pot
small pot
cooking pan
spatula
drainer
spreader
spoon
fork
serrated knife
plate
cutting knife

Food Guide;
Grains- four servings, pasta and italitan bread.
Fruits and Vegetables- four servings, peas.
Dairy- two servings, Glass of milk and cheese.
Meat and Alternatives- three servings, chicken

My guests did enjoy the meal. They said that it was very delicious. They loved the chicken and pasta because it was cooked just right and there wasnt too much chicken or peas. But they're favorite was how much flavour the garlic bread had.

    The preparation of the meal went very well. Once you had everything all measure out, all your utensils out, and you started cooking things just went along with it and seemed for the most part to work out.
    What went well was the way the garlic bread turned out. I personally thought that it wasn't going to turn out well or that I was going to burn it. But I put just enough spices in the mixture and it was spead on evenly that when it was done cooking it was actually better then any garlic bread i've had.  What didn't go so well was getting everything ready before I started cooking. I forgot to get everything out and to take a picture. By time I had remember to do so the garlic bread was already ready to go into the oven, the chicken was just about finsished cooking and the pasta was just beginning to cook.
     If i were to make this meal again and change one thing it would be too take time in preparing before i start cooking so that i have everything ready and too make sure that i'm not in a hurry or stressed out about other things at the moment.

The most enjoyable part for me was eating. I found it very good. It turned out better then I expected it too.

omelets

Veggie Omelet

2 tablespoons butter

1 small onion, chopped

1 green bell pepper, chopped

4 eggs

2 tablespoons milk

3/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 ounces shredded Swiss cheese

Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
1. While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
2. Shred the cheese into a small bowl and set it aside.
3. Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
4. Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
5. Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

Recipe retieved from http://allrecipes.com/recipe/yummy-veggie-omelet/detail.aspx.

****** My group did the feta cheese & spinach recipe.

One thing that went well while making this omelet was the taste. It turned out way better then i personality thought that it would. The cheese melted better and the spinach was delicious.

One thing that didn’t go so well was when we flipped the omelet. It didn’t completely cover the other side. The majority did but there was some that didn’t, as you can see in the picture above. If I were to make this recipe again I would just be more careful when flipping the omelet.

Crepes

Crepes

Ingredients for the Crêpes

·         3/4 cup of flour

·         1 cup of milk

·         3 large eggs

·         4 tablespoons of butter

·         1 tablespoon of sugar

·         1/4 teaspoon of vanilla extract (optional)

·         A pinch of salt

Ingredients for the Fillings

·         Crêpe Suzette: sugar + lemon juice

·         Choco-Banana: banana slices + chocolate sauce

·         Nutty: honey + nuts

·         Be creative and feel free to use the fillings of your choice!

Directions

1.     Steps for making the Crêpe batter:
1- Warm the milk and butter in the microwave until the butter is melted – about 45 seconds.

 2- In a bowl, mix all the dry ingredients (flour, sugar, and pinch of salt).
3- In a separate bowl, beat the 3 eggs; mix in the vanilla.
4- Incorporate the flour mixture into the eggs.
5- Slowly add the hot milk and butter to the eggs and flour mixture. You will obtain a very liquid batter.

2.     Steps for cooking the Crêpe batter:
Note: You will need a non-stick pan preferably reserved for only making crêpes.
1- Heat the pan on medium-high heat before starting to make the crêpes.
2- Once the pan is hot drop in ½ tsp margarine, Pour in one ladle of batter and spread the crêpe batter by rotating the pan in a circular motion.
3- Let the crêpe cook for few minutes in one side before flipping it to the other side. The crêpe should have a golden colour.

3.       Final steps:
Fill the crêpes with your favourite filling and serve warm. Enjoy!

This recipe was taken and adapted from the follwoing site - http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=77&Itemid=110.

Chicken Quesadillas

Chicken Quesadillas

·  90 g skinless, boneless chicken breast, diced

·  7 g fajita seasoning

·  3 ml vegetable oil

·  3/8 green bell peppers, chopped

·  3/8 red bell peppers, chopped

·  1/4 onion, chopped

·  2 (10 inch) flour tortillas

·  45 g shredded Cheddar cheese

·  1 g bacon bits

·  45 g shredded Monterey Jack cheese

1. Preheat the broiler. Grease a baking sheet.
2. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
6. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Recipe retreived from http://allrecipes.com/recipe/chicken-quesadillas/detail.aspx.

One thing that went well while cooking the chicken quesadillas the way it turned out. It was very delicious and it had all the ingredients that it was supposed to have. One thing that didn’t go so well was the peppers. I personally don’t like big chucks on peppers and onion. If I was to make this recipe again I would put less peppers in it and also cut them smaller so it wasn’t every time you take a bite a big piece of pepper or onion.  

Granola bars and pumpkin dip(:

Chewy Granola Bars

Ingredients

• 2-1/4 cups rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/3 cup butter, softened
• 1/4 cup honey
• 2 tablespoons and 2 teaspoons packed brown sugar
• 1 cup miniature semisweet chocolate chips

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 8x8 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Recipe retreived from http://allrecipes.com/Recipe/chewy-granola-bars/detail.aspx.

Pumpkin Pie Dip

• ¼ can pumpkin
• 3 tbsp brown sugar
• ½ tsp vanilla
• pinch cinnamon
• pinch pumpkin pie spice
• 3 tbsp fat free Greek yogurt
• ¼ cup cool whip free
• cut up apples to dip

Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.
Makes about 6 cups.

Recipe retrieved from http://www.skinnytaste.com/2010/11/pumpkin-pie-dip.html.  

**** I was not here for the making of the granola bars and pumpkin dip, You said to only do the reflection on the thing(s) i would do differently if i were to make this recipe again****

Granola bars;

If i was to make this recipe again I would put more chocolate chips in the mixer and not as many almonds.

Pumpkin dip;

I would keep the recipe the same because it was very delicious.

Blueberry Flax hot cereal with quinoa

"This wholesome, hot breakfast cereal has the perfect combination of flavour and nutrients. You can substitute old-fashioned rolled oats for the quick cooking oats; just add them to the mixture after seven minutes of cooking time. From Quinoa 365."

Ingredients

• 2/3 cup water
• 3 tablespoons quinoa
• 2 tablespoons quick-cooking oatmeal
• 1 -2 tablespoon maple syrup or 1 -2 tablespoon honey or 1 -2 tablespoon brown sugar
• 1 1/2 teaspoons flax seeds ( ground or whole)
• 2 tablespoons blueberries, fresh or 2 tablespoons blueberries, frozen and thawed
• milk (optional) or half-and-half cream (optional) or vanilla yogurt (optional) or soymilk (optional) or almond milk (optional)

Directions

1. Rinse quinoa well with water to remove bitter coating; drain.
2. Place the water and quinoa in a small saucepan, bring to a boil, and cover. Reduce to a simmer and cook for ten minutes. Stir in the oats, cover and continue to cook for another five minutes, until the oats are tender. Remove from heat. Stir in the maple syrup and flax. Fold in the blueberries and top with milk, cream or yogurt, if using. Serve immedietely.

Recipe found at http://www.food.com/recipe/blueberry-flax-hot-cereal-with-quinoa-426336.

 

One thing that went well was the taste. It tasted really good, but before we had tried it we thought that it wouldnt taste that great. One thing that went not so well was that we needed to cook it alittle longer because that seeds werent quite done. If i were to make this recipe again i would add more berries because they are my favorite.

Make a meal at home recipe

Baked Chicken 'n' Pasta
Prep time: 30 minutes/Cook time: 30 minutes

1 Package spaghetti or other pasta
1 can cream of chicken soup
3-4 cooked chicken breats, deskinned, deboned, an cut up into bite size pieces
1/4 cup melted butter
2 cups frozen peas, cooked and drained
Parmesan cheese

Cook pasta according to package directions. Drain. Mix cooked pasta with condensed soup, cooked peas and chicken. Melt butter in a separate pan and add cheese. Pour over the pasta mixture/ Bake at 350 degress for 20 minutes covered, then uncover and bake for 10 minutes longer. Serve immediately.

Garlic Bread Recipe
Prep time: 5 minutes/Cook time: 13 minutes

1 16-ounce loaf of italian bread or french bread
1/2 cup unsalted butter, softened
2 large cloves of garlic, smasked and minced
1 heaping tablesoon of freshly chopped parsley
1/4 cup freshly grated parmasan cheese(optional)

1. Preheart oven to 350 degress C
2. Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the two bread halves. Place on a sturdy baking pan (one that can handle hugh temperatures, not a cookie sheet) and heat in the oven for 10 minutes.
3. Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.
4. Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.

Or Soft method:

Preheat oven to 350 degrees F. Make the butter, garlic, parsley mixture as above. Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottem crust. Put a teaspoon or two of the butter mixture between each slice. Wrap the bread in aluminum foil and heat for 15 minutes in the oven.