Turkey meatloaf doesn't sound that exciting. But I actually prefer this to beef meatloaf. This recipe makes for a moist loaf (as long as you don't over bake) and the leftovers are even better.
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Noodles are easy to make and really do taste different from boxed, dried noodles. They freeze well and can be added to soups easily or used as a base for your favorite sauce. We used semolina flour and eggs but you can use all-purpose flour as well. Having a pasta machine makes rolling out the dough easier but is not required.
This is the week that we always make something "Irish". Store bought Irish soda bread, for me, is never that good. It's often dry without much flavor. This recipe, provided by my student Campbell J. is a winner! It's moist and flavorful. I added citrus zest to Campbell's original recipe just to give it a little extra zip. Lots of soda bread recipes call for currents. But those can be trickier to find I always have raisins on hand so I use those instead. Baked fresh on St. Patty's day, this is lovely with some Irish tea and clotted cream.
I have to be honest. I love lemon. And I love lemon curd. But after this week I think I am a little tired of lemons. My catering class and I made about 12 different variations of lemons bars. This is a seemingly simple dessert. Just five ingredients. But, really this was a struggle for us to come up with one that we liked. Not that this one is perfect (a recipe in which I couldn't find), but these were very good. Tart and sweet with a shortbread-like crust. It's important to let these fully cool before cutting into. You can chill them in the fridge. I enjoyed eating them cold.
Refreshing, easy, attractive. And only three ingredients! This is a big hit especially on hot days. And the color is so pretty.
I am always looking for ways to spice up an every day dinner. This was a big hit at my house last night. My kids loved the potatoes. I served them with grilled chicken and asparagus. The fact that they were stuffed made it seem extra special. Normally we just have roasted potatoes. So these were definitely a step up. These would be great as an appetizer too. Very filling and can be made and assembled ahead of time and baked right before guests arrive.
I have never made chai tea before. It turns out to be pretty simple. I also have never tasted or made boba before. Since we have limited time in a class period to create our dishes I knew making the large boba pearls was not possible. They take a long time to cook so I opted to try making this with little tapioca pearls (just like the kind you use to make tapioca pudding). It seems a little labor intensive to boil, simmer, sit, drain, cool, and do it all again, but it's not hard. My students really seemed to enjoy making this drink. I liked it too!
The best way to describe this week's creation is easy and delicious. Chia seeds are a fantastic source of protein and fiber. They are also filled with omega-3 fatty acid (great for brain development). These seeds are sold everywhere now and are virtually tasteless. When added to any liquid the seeds transform into a soft, gelatinous substance making them the perfect base for pudding. The flavor combinations are endless once you know the basics. Milk and chia seeds. That's it. The rest is up to you.
Broccoli belongs to the cruciferous vegetable family which includes kale, cauliflower, Brussel sprouts, bok choy, cabbage, collard greens, rutabaga and turnips. It's a superfood. It provides many nutrient benefits and is relatively low in calories. It's a great source of vitamins K and C and is a good source of folate. Broccoli also has potassium and fiber. Aside from the addition of half-and-half (not much really for the amount of soup made) and the cheese on top, this soup is very healthy. It's a good way to get kids to eat their veggies. And the best part is, it is really tasty and easy to make.
The dressing for this salad rocks! Slightly spicy and sweet, it's delicious with the blend of vegetables typically used in Asian-style salads. I add quinoa. On it's own quinoa is pretty flavorless making it the perfect compliment to most dishes. Quinoa is nutrient-dense. It's packed with protein and fiber and is loaded with magnesium, iron and anti-oxidants. It's readily available in grocery stores and is super easy to prepare (it's as easy as rice). Adding chopped peanuts gives this dish another layer of texture and some more peanutty crunch. Below are student creations of Asian Quinoa Salad. |