Caramel Corn

My Food Science students make this every year...one of our sugar unit lab recipe/experiments. Somehow, it's never made it on the blog before. The recipe is pretty basic, but I often toss in peanuts when I make it at home.

Ingredients
8 C popped popcorn

¼ C butter

½ C brown sugar (packed)

¼ tsp salt

2 T light corn syrup

¼ tsp baking soda

Directions
Pre-heat oven to 200° F.

Lightly coat a large stainless steele (or other oven safe) bowl with nonstick cooking spray - large enough to hold the popcorn and be able to stir it around without it easily spilling. Place popcorn into bowl; set aside.

Line a large baking sheet with waxed paper; set aside.

In a large saucepan over medium-low heat, combine butter, brown sugar, salt, and corn syrup. Heat mixture, gently stirring constantly, until it boils. Keep heat just hot enough to maintain a steady boil; boil for 5 minutes.

Remove from heat. Quickly stir in baking soda until thoroughly combined.

Quickly drizzle all of the caramel mixture over popped popcorn and stir (gently so as not to crush the popcorn) until all the popcorn is coated with caramel.

Place bowl of caramel corn into oven (middle rack) for 10 minutes.

Remove from oven, briefly, to stir caramel corn; return to oven for 10 more minutes.

Remove from oven; spread evenly on waxed paper lined tray. Let cool.     Enjoy!

Sweet Breakfast Grits

I've used this recipe in my Intro to Foods & Nutrition class for years. Somehow I never yet got it onto my blog...until now:

Ingredients
2 C water
1¼ C milk
2 T honey
1 tsp salt
1 C quick cooking grits (not instant)
¼ C butter

Directions

In large pot, bring water, milk, honey, and salt to boil.

Slowly add grits to boiling mixture, stirring constantly so grits don’t clump.

Return pot to boiling again. Reduce temperature to medium-low; cover with a lid.

Cook for approximately 30 minutes, stirring about every 5 minutes. Add more water if needed; grits should be thick, but creamy, not lumpy.

Stir in butter.

Serve topped with a little additional butter, brown sugar, cinnamon, raisins, fruit, granola…

Pico de Gallo

We make this every semester in my Intro to Foods & Nutrition class (vegetables unit recipe and some good knife skills practice!). I don't know how I never got it on the blog yet...

Ingredients
2 medium tomatoes, chopped (or concasse)
1 medium onion, small diced
½ jalapeno, seeded, small diced
1-2 cloves garlic, minced
2 sprigs cilantro, finely chopped
1 tsp lime juice
s & p to taste

Directions
In a medium bowl, combine tomatoes, onion, jalapeno, garlic, and cilantro.
Stir until evenly distributed.

Add lime juice; stir to combine.

Add salt & pepper to taste.
(Start with 1/8 tsp each; taste. Add more as desired.)

Refrigerate 30 minutes. Garnish with additional sprig(s) of cilnatro. Serve with tortilla chips or over other dishes.

Aloha Berry Fruit Smoothie

Yield: approximately 6  8-ounce servings

Ingredients
1½ C apple juice
1 tsp vanilla
1 C carrots (shredded)
1½ C raspberries
1 C frozen blackberries
1 C frozen mango

Directions
Place all ingredients in a blender, with hard/frozen fruits on top. Blend until smooth; stop blender as needed to push solids toward bottom.

Favorite Fruit Smoothie

Yield: Serves 4

Ingredients
2 C of frozen fruit (peaches, bananas, mango, strawberries, melon, blackberries, raspberries...)
1 - 1½ C vanilla yogurt
1 C milk or apple juice
1-2 T sugar or honey (optional)

Directions
Blend until smooth; stop as needed to push down solid ingredients.

Groovy Green Fruit Smoothie

Yield: Seves 2
This one comes from my friend Joelle at NVHS...

Ingredients
1 banana
1 C green grapes
6 oz vanilla yogurt
½ apple
1½ C spinach leaves

Directons
Cut the banana into chunks; peel, core and chop the apple.
Place all ingredients in blender; blend until smooth, stopping as needed to push down solid ingredients.

Tropical Tango Fruit Smoothie

Yield: approximately 6  8-ounce servings

Ingredients

½ C pineapple juice

2 C watermelon (cubed)

2 C frozen mango

½ C very ripe banana

Directions

Place all ingredients in blender -- frozen fruit on top. Blend until smooth; stop blender as necessary to stir fruits and push solids toward the bottom.

No Bake Cookies

Quick & easy! Often the first recipe I have my Foods students make...

Yield: 2 dozen cookies

Ingredients
2 C sugar
½ C milk
¼ C cocoa powder
½ C butter (1 stick)
1 tsp vanilla
½ C peanut butter
½ tsp salt
3 C quick oats

Directions
Combine sugar, milk, cocoa powder and butter in a large saucepan. Cook over medium-high heat until mixture boils for 1½ minutes, stirring constantly.

Remove from heat; quickly add vanilla, peanut butter, salt and stir. Add oats and stir together. Mixture will be semi-stiff.

Drop by spoonfulls onto waxed paper. Allow to cool and set before serving.

Pumpkin Cranberry Muffins

Perfect for fall!

INGREDIENTS:

2 C all purpose flour

½ C sugar

½ C brown sugar

2 tsp baking powder

1 tsp salt

2 tsp cinnamon

½ tsp nutmeg

1 egg

¼ C milk

½ C vegetable oil

1 C pumpkin purée

½ C dried cranberries, reconstituted

DIRECTIONS:

Pre-heat oven to 375°.

Grease bottoms of 12 medium muffin cups (use shortening or coat with non-stick cooking spray).

Gently mix or sift dry ingredients in a medium bowl until well combined. In a separate bowl, beat egg. Add milk, oil and pumpkin to egg, and stir to mix.

Make a well in the center of the dry ingredients. Pour pumpkin mixture into well; mix just until flour is moistened (batter will be lumpy). Gently fold in cranberries.

Fill muffin cups about ¾ full. Bake 25 minutes.  Immediately remove from pan, cool on wire racks.

Vanilla Pudding

MHS: Introduction to Foods & Nutrition*

Ingredients:

2 C milk

½ C sugar

3 Tbls cornstarch

½ tsp salt

2 egg yolks

1 tsp vanilla

2 Tbls butter

Directions:

      Separate eggs; put yolks in a small bowl and beat slightly. Set aside.

In a saucepan, combine milk, sugar, cornstarch and salt until smooth. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat; pour a small amount into bowl with egg yolks, stirring to combine. Return the mixture (with egg yolks) to the saucepan and blend; return to just boiling, cook for 2 minutes stirring constantly.

      Remove from heat. Add vanilla and butter, stirring until butter is completely melted and all ingredients are fully combined. Spoon or pour into serving dishes, if desired. Refrigerate; serve chilled.

Variations:

Chocolate Pudding: increase sugar to ²/₃ C; add ¹/₃ C unsweetened cocoa powder with dry ingredients

Butterscotch Pudding: use brown sugar instead of white

Coconut Pudding: stir in 2/3 C moist shredded coconut flakes as a final step

Almond Pudding: use almond extract instead of vanilla

  

SERVING SUGGESTIONS:

Puddings can be used as: cream pie fillings; frozen (with popsicle sticks inserted) as frozen pudding-pops; layered with fruit, cookie crumbs, granola, whipped cream, etc.

* This recipe is one used in the introductory culinary course I teach.

(Dairy)

Sugar Cookies

MHS: Introduction to Foods and Nutrition*

Pre-heat oven to 400°

Cream together:

½ C shortening

¼ C butter

1 C sugar

Blend in:

            2 eggs

            ½ tsp vanilla

Mix together (in separate bowl) and then add:

            3 C flour

            1 tsp baking powder

            ¼ tsp salt

Blend thoroughly with a wooden spoon.

Roll to ¼” thickness on lightly floured surface. Cut with cookie cutters. Transfer cookies to ungreased cookie sheets. Gather scraps of dough; re-roll, cut, etc.

Bake 6-8 minutes or until edges are lightly browned. DO NOT OVERBAKE. Remove from oven and cool on wire racks.

Decorating tips: Cookies can be…

-         sprinkled with colored sugar before baking

-         ‘painted’ with colored egg yolk before baking

-         glazed or frosted after baking and decorated with assorted sprinkles and/or candies

 

Powdered Sugar Icing:

2 ½ C powdered sugar, 2 Tbls softened butter, 1 Tbls vanilla, 2 Tbls water, food coloring

* This recipe is one used in the introductory culinary course I teach. 
(Fat and Oils - Cookies)

Gingerbread Cookies

MHS: Introduction to Foods and Nutrition*

Pre-heat oven to 350°

Cream together:

8 Tbls butter or margarine

½ C brown sugar

½ C sugar

 Blend in:

            2 eggs

            4 Tbls molasses

Add and blend in:

            1 tsp cinnamon

            1 tsp ginger

            ½ tsp ground cloves

            ¼ tsp salt

Gradually add:  2½ - 3 C flour

(More flour makes a stiffer dough -- not as soft to eat, but better for constructing a gingerbread house.)

Gently mix dough until smooth and elastic (3-4 minutes)  Don’t overmix the dough; it will get tough.

Roll dough on a floured surface to ¼” thickness. Cut with cookie cutters and transfer to ungreased cookie sheets. Gather scraps of dough; re-roll, cut, etc.

Bake approximately 15 minutes until dough feels dry and firm to the touch. Remove from oven; cool on wire racks.

* This recipe is one used in the introductory culinary course I teach. 
(Fat and Oils - Cookies)

Strata, Frittata and Quiche

MHS: Introduction to Foods & Nutrition *

This recipe is from The Learning Zone Express, Amazing Eggs DVD (2012)

Ingredients for egg mixture for strata, frittata, or quiche:

12 eggs

1 C heavy cream (or half and half)

1 C sour cream

1 tsp salt

pinch of nutmeg, crushed red pepper, cayenne pepper, pepper

Directions:

Crack eggs into a large mixing bowl. Add cream or half and half, sour cream, salt, nutmeg, crushed red pepper, cayenne pepper, and fresh ground pepper. Beat with a hand mixer until well blended. This makes enough batter for a 9 x 13” strata or frittata or two 9” quiches.

ideas for toppings: ham, sausage, mushrooms, bell peppers, broccoli, onions, zucchini, cheese…

Remember to precook meats (and vegetables, if desired).

To prepare strata: Spray 9” x 13” baking dish with non-stick spray. Crumble a layer of stale, dry bread. Add precooked toppings and shredded cheese. Pour egg mixture over and bake.

To prepare frittata: Spray 9” x 13” baking dish with non-stick spray. Place a single layer of diced, pre-cooked potatoes in the bottom of the baking dish. Top with desired precooked toppings and shredded cheese. Pour egg mixture over and bake.

To prepare quiche: Line pie plates with pie shells or use pre-made shells. Add desired precooked toppings and shredded cheese. Pour egg mixture over toppings, dividing evenly between the two shells, leaving room at the top for eggs to expand. Bake.

Bake each egg dish at 350° for 45 minutes or until lightly browned and eggs are firm in the middle. Cool slightly before serving.

* This recipe is one used in the introductory culinary course I teach.
(Protein - Eggs)

Baked Potatoes

MHS: Introduction to Foods and Nutrition *

(I realize that many who read this blog are not in need of a 'recipe' for baking a potato. However, for the students in my beginning Foods class at school, I'm making all of the recipes we prepare in class available.)

Preheat oven to 375°.

Depending on their size, potatoes will take 50-90 minutes to fully bake.

Wash the potatoes and remove any eyes and bruises. Dry with a paper towel. Using your hands, lightly coat the potato skins with olive oil, or butter. Randomly prick each potato with a fork.

Optional (affects the texture of the potato skins): Wrap potatoes in foil. If not wrapping in foil, place a sheet of foil under the potatoes so the oil or butter doesn’t drip and burn on the oven floor.

Serve warm with butter, salt & pepper; or…other toppings of your choice.

Possible toppings: sour cream, chives, ranch dressing, bleu cheese dressing, shredded cheese (cheddar, parmesan, cottage cheese…), crumbled bacon, onion (fresh or sautéed/caramelized), salsa, tobasco sauce, sliced or diced green/red/orange/yellow peppers, sliced or diced mushrooms (fresh or sautéed), broccoli, diced tomatoes, chili, dill, garlic, cilantro, tarrogon, thyme, marjoram, pesto…

* * * * * * * * * *

For our baked potato lab in class, butter, salt & pepper will be provided. Your group may choose three (3) additional toppings. Be sure to put them on the “market order” section of your Lab Planning Sheet.

* This recipe is one used in the introductory culinary course I teach.

(Vegetables/Starches)

7-Layer (Tex-Mex) Dip

MHS: Introduction to Foods and Nutrition*

Ingredients:

3 medium avocados

2 Tbls lemon juice

½ tsp salt

¼ tsp pepper

1 C sour cream

½ C mayonnaise

1 pkg taco seasoning

2 16-oz cans refried beans

3 medium tomatoes, chopped

2 small (3 oz) cans chopped olives

½ C chopped green onion

2 C grated cheddar cheese

Directions:

1.       Peel avocados and remove pits. Mash avocados with lemon juice, salt and pepper.

2.      Combine sour cream, mayonnaise and taco seasoning.

3.      Spread bean dip in one large serving/casserole dish or two dinner plates

4.      Next, spread avocado mixture over bean dip.

5.      Gently spread sour cream mixture over avocado mixture.

6.      Sprinkle with onions, tomatoes, olives, and top with grated cheese. Refrigerate.

7.      Use taco chips to scoop/serve it.

Butternut Squash

MHS: Introduction to Foods and Nutrition* 

Ingredients

1 butternut squash (about 2 lb)

2 Tbls olive oil

1 tsp cinnamon

½ tsp cummin

1-2 cloves garlic, minced

Directions

Preheat oven to 400°.Peel butternut squash. Using a large spoon, hollow out seeded center. Cut into a large dice (½” to 1” cubes - just be fairly consistent for even cooking). In a bowl, toss squash with olive oil cinnamon, cumin, and minced garlic. Transfer to a casserole baking dish. Bake until soft, about 40 minutes.

* This recipe is one used in the introductory culinary course I teach.
(Vegetables)

Roast Rutabagas

 MHS: Introduction to Foods and Nutrition*

Ingredients

4 rutabagas

3 Tbls olive oil

salt & pepper

4 tsp apple cider vinegar

4 tsp chopped parsley

 

Directions

1) Preheat oven to 425°.

2) Peel rutabagas, cut into a large dice (½” to 1” cubes - just be fairly consistent for even cooking). In a bowl, toss rutabagas with olive oil, salt and pepper. Spread rutabagas in a single layer on a baking sheet lined with aluminum foil.

3) Bake until golden and soft, about 40 minutes.

4) Toss baked rutabaga with vinegar and chopped parsley.

* This recipe is one used in the introductory culinary course I teach.

(Vegetables)

Apple (or Apple-Berry) Cobbler

MHS: Introduction to Foods and Nutrition*

Ingredients:

Topping:

¾ C sugar
1½  C flour
1½  tsp baking powder
¾  tsp salt
½ C cold butter, diced
¼ C + 2 Tbls warm milk

Fruit Filling (For apple-berry cobbler, substitute blackberries or blueberries for up to half the apples.):

1 Tbls cornstarch**

¼  C cold water
1 C sugar
¾  tsp cinnamon
½  tsp nutmeg
1½  Tbls lemon juice
6 C diced apple

    ** increase cornstarch to 2 Tbls if using berries or other very juicy fruit

Directions:

Preheat oven to 400°.

Prepare Topping: In a bowl, combine sugar, flour, baking powder and salt. Cut-in butter, blend until mixture is coarsely mixed and crumbly; add warm milk and stir until mixture just forms a dough. Set aside.

Fruit Filling: In a large saucepan, dissolve cornstarch in cold water. Add sugar, cinnamon, nutmeg, lemon juice; combine gently. Bring mixture to a slow boil over medium heat. Add apples. Return to a boil, stirring gently, cook 1 minute. Add berries; stirring very gently, cook 1 minute longer.

Pour fruit mixture into 9x13” baking dish. Drop dough topping by spoonfuls over top of fruit filling. Bake 20-25 minutes at 400°.

Serve warm with whipped cream or vanilla ice cream.

 

* This recipe is one used in the introductory culinary course I teach.

(Fruits)

Cinnamon-Sugar Muffin Puffs

MHS: Introduction to Foods and Nutrition*

Ingredients:

Muffin batter:

1 egg

¾ C milk

½ C vegetable oil

2 C all purpose flour

1/3 C sugar

1 T baking powder

1 tsp salt

Topping:

½ C butter, melted

½ C sugar

1 tsp cinnamon

Directions:
Heat oven to 400°.

Grease bottoms only of 12 medium muffin cups (use shortening or coat with non-stick cooking spray).

Gently mix or sift dry ingredients in a medium bowl until well combined. In a separate bowl, beat egg. Add milk and oil to egg, and stir to mix.

Make a well in the center of the dry ingredients. Pour egg mixture into well; mix just until flour is moistened (batter will be lumpy).

Fill muffin cups about ¾ full. Bake until golden brown, about 20 minutes. Immediately remove from pan.

While still very warm, dip muffin tops in ½ C melted butter; then roll tops in mixed sugar and cinnamon.

* This recipe is one used in the introductory culinary course I teach.

(Grains: quick breads)