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.

Cinnamon rolls

Jiffy Cinnamon Rolls

Ingredients
2 cups all purpose flour
2 tbsp granulated sugar
4 tsp baking powder
1 tspsalt
1/4 cup cold butter
1 cup milk

Cinnamon Filling
1/4 cup butter, softened
1/2 cup packed brown sugar
1 tbsp cinnamon

222 cups all-purpose fl2 tbsp granulated sugar4 tsp baking powder 1 tsp salt 1/4 cup cold butter 1 cup milk , (1/4 cup butter , softene1/2 cup packed brown sugar bsp cinnamoPreparation

In large bowl, mix together flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Pour in milk, stirring lightly with fork, and adding a little more milk if needed to make dough soft. Turn out onto lightly floured surface; knead gently 8 to 10 times. Roll into 12- x 8-inch (30 x 20 cm) rectangle.

Cinnamon Filling: Spread butter onto dough; cover with brown sugar; sprinkle on cinnamon. Roll up, jelly roll style, from short side. Cut into 12 equal slices. Place in greased muffin cups.

Bake in 400°F (200°C) oven until golden brown and cinnamon filling is bubbling, about 20 minutes. Turn out immediately onto a wire rack and serve warm.

Recipe adapted from Jean Pare's, Company Coming: Muffins and More.

One thing that went well in making the cinnamon rolls is that they tasted great. They had just enough cinnamon and just enough brown sugar. One thing that didn’t go so well was when we were kneading the dough we kneaded it too much so the dough when cooked was kind of hard. If I was to make this recipe again I would knead the dough less so they would be soft and fluffy

chocolate zucchini muffins

Chocolate Zucchini Muffins

2 tbsp butter or margarine

¾ cup sugar

¼ cup canola oil

1 egg

1 tsp vanilla

¼ cup buttermilk

1 ¼ cups white flour or 1 cups whole wheat flour - sifted

¼ tsp baking powder

½ tsp baking soda

¼ cup cocoa

½ tsp cinnamon

½ tsp ground cloves

½ tsp salt

1 cup zucchini – grated

½ cup chocolate chips

1)   Preheat oven to 325 F, set the oven racks to the center and line a muffin tin with cupcake liners.

2)   To a large bowl add the dry ingredients – flour, baking powder, baking soda, cocoa, cinnamon, cloves and salt.  Mix.

3)   To the bowl for the mixer add butter and sugar, cream until smooth.  Add oil, eggs, vanilla and buttermilk, mix until smooth.  Add dry ingredients; mix only until the flour is wet.

4)   Fold in zucchini and chocolate chips.

5)   Bake in for 30 minutes.

This recipe is taken from Mrs. Gelowitz's personal collection.

One thing that went well with making the chocolate zucchini muffins was the taste. They tasted delicious, Just the right amount of chocolate chips and baking time. One thing that went not so well was when we making them we didn’t have all of our ingredients out and ready to use when we were baking the muffins so we were always going back and forth to the table and out kitchen for our ingredients.  If I was to make this recipe again I would use less zucchini because I personally do not like when I can take out the pieces of zucchini in my muffin.

Pizza

Master Pizza Dough·  2 1/2 cups all-purpose flour, or as needed

·  1 envelope Fleischmann's® RapidRise Yeast*

·  3/4 teaspoon salt

·  1 cup very warm water (120 degrees F to 130 degrees F)

·  2 tablespoons olive or vegetable oil

·  Cornmeal

In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

1. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
2. Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

Recipe retrieved from http://allrecipes.com/recipe/master-pizza-dough/detail.aspx.


Pizza Sauce·  1 (8 ounce) can tomato sauce

·  1/2 teaspoon minced garlic

·  1/2 teaspoon dried oregano

·  1/2 teaspoon dried basil

1. In a medium bowl, combine tomato sauce, garlic, oregano and basil and mix all together. Spread mixture over pizza crust, if desired.

Recipe retrieved from http://allrecipes.com/recipe/easy-pizza-sauce-ii/detail.aspx.

One thing that went well was that the pizza and sauce. They both turned out really good. The sauce wasn’t too spicy or too mild and the pizza the tasted really good. One thing that turned out not so good was that when we were cutting the pizza we could cut it but it wouldn’t always cut with the utensil that we used. Something that I would do differently if I was to make this recipe again would be to cook the pizza at a different time. I personally like my pizza crust soft and kind of doughy. But thoroughly cooked. One thing I learned that is important is to multitask while cooking. For example while the dough is cooking before we put the ingredients on the pizza we had to make the pizza sauce.

Veggie Stir Fry

Veggie Stir Fry

2 teaspoons cornstarch

·  1/2 cup cold water

·  3 tablespoons soy sauce

·  1 cup fresh broccoli florets

·  1 medium carrot, thinly sliced

·  1/2 small onion, julienned

·  1 tablespoon vegetable oil

·  1 cup shredded cabbage

·  1 small zucchini, julienned

·  6 large mushrooms, sliced

·  1/2 teaspoon minced garlic

·  Hot cooked rice
In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.              

Retrieved from http://allrecipes.com/recipe/veggie-stir-fry/detail.aspx.

The things that went well with the veggie stir fry is that all the veggies were cooked fully and had a great amount of taste and great texture. What didn’t go so well was when we were cooking our veggies you put them in the wrong order and we decided to put in a bunch of veggies together when we were supposed to wait a little longer or put them in a different order, but they still turned out delicious. If I was going to make this recipe again and do one thing differently is put different veggies in the stir fry and maybe some chicken instead of beef.  Something that I have learned in class that is important is too make sure you know what ingredients you are putting in the recipe and to not put them in the wrong order. Most times it will not taste good. But this one was an exception.

Banana Boats

Ingredients:

1 Serving:

1 Large Banana

2 tsp Chocolate  Chips

2 tsp granola

1 tbsp miniature marshmallow  

4 Servings                                            

4 Large unpeeled bananas

8 tsp chocolate chips

8 tsp granola

1 tbsp miniature marshmallows

Place each banana on a 20 cm square of foil; crimp and shape foil around bananas so they sit flat.  Cut each banana lengthwise about 2 cm deep, leaving 2 cm uncut at both ends.  Gently pull each banana peel open, forming a pocket.  Fill pockets with chocolate chips, granola and marshmallows.

Oven – preheat oven to 325 F. Bake bananas in oven for 5-7 minutes or until marshmallows are melted and golden brown.

Barbeque – Place the banana boats on the grill and close the lid. Cook over medium heat for 4-5 minutes or until marshmallows are melted and golden brown.

Campfire – Place grill over hot coals (NOT over a flame). Grill bananas for 5-7 minutes or until marshmallows are melted and golden brown.

Recipe published in The Waterfront Press, September 8, 2011 and adapted by JoAnne Gelowitz for use in the classroom.

The things that went well while making the banana boats were we co-operated well together and made the banana boats the way the recipe had told us too. We also cleaned up very well together. The things that didn’t go that well were that the bananas had gotten burnt and they weren’t actually warm or hot, they were cold still. Something I would have done differently if I was going to make this recipe again, I would put more chocolate chips and marshmallows in it and also maybe put it in for a little longer so they wouldn’t be cold when I went to eat it. What I learned in class that had to do with this recipe is that you have to watch your food carefully and make sure that it doesn’t burn and that you are putting it at the right temperature and not and something different then it is supposed to.

Vanilla Cupcake:

• 1 1/3 cups sugar
• 1/2 cup butter, cut into 1-inch pieces
• 1 large egg
• 1 large egg yolk
• 1/3 cup milk
• 1/3 cup water
• 1 1/4 teaspoons pure vanilla extract
• 1 1/3 cups all-purpose flour
• 2/3 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt

Preheat oven to 350 degrees F. Line one 12-cup cupcake tin with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
Process sugar and butter in a mixer until very creamy, scraping sides as needed, 1 to 2 minutes. Add the egg and yolk, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Prep Time: 30 minutes

The one thing that went well while cooking cupcakes was the icing. The icing was very delicious and looked like someone professional made it. The one thing that went not so well was beating the ingredients together for the cupcake itself. My group couldn’t get the whole thing creamy, there were very little pieces of batter that wouldn’t mix, but it wasn’t noticeable or tasted any different. The thing that I would do differently if I made that recipe again would be add chocolate chips and mix the batter a couple minutes longer. Something that I have learned in class that is important to the recipe is that you have to watch what you put and when you put certain ingredients together and mix them together.