Cooking with Michy

Makes about 4 sandwiches

Ingredients:

6 eggs

1/3 cup mayonnaise

¾ teaspoon prepared yellow mustard

3 tbsp. chopped onion

2 tbsp. chopped celery

Salt and pepper to taste

Directions:

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water. Place eggs in ice bath to cool the eggs quickly.

Peel and chop eggs.

Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard, onion and celery.

Season with salt and pepper – more pepper than salt. Stir.

Spread butter on both pieces of bread

Source: Miller Cafeteria

Review: Today we made egg salad, which was no my favorite thing to make. We had a great day when it came to being on task and getting the work done that needed to be and not slacking off. It was a great all around group effort. What didn’t go well was that we made our egg salad not chunky enough and that hurt the appearance of the salad and made it less intriguing. I learned to day how to hard boil an egg and that will give me and option when it comes to having a healthy snack like having a hardboiled egg. The one thing I would change is to mash up the egg for a shorter period so that the egg is still got some chunk when it is mixed with the salad. All in all it was a very good day, although it was not my favourite I still really enjoyed making it.

beef, cut in strips

Marinade: 2 tablespoons vegetable oil

2 tablespoons distilled white vinegar

2 tablespoons Worcestershire sauce

2 tablespoons water

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

1/4 teaspoon ground black pepper

1/8 teaspoon garlic powder

Toppings: Onion slices, sauteed

Green pepper strips, sautéed

Red pepper strips, sauteed

Shredded lettuce

Sour cream

Salsa

4 Tortillas

Directions:

1. Combine marinade ingredients in a shallow casserole.

2. Cut beef into thin strips; add to marinade.

3. Cover and refrigerate for several hours.

4. Put 2 tbsp. oil in bottom of skillet.

5. Saute onion, red and green pepper.

6. In separate pan, cook marinated beef strips.

7. Add beef to sautéed vegetables.

8. Wrap in warm tortillas with onions and peppers and any desired toppings.

Review: Today we made tex-mex fajitas and they tasted so amazing and were fun to make too. What didn’t go well for us is when we were cutting up the meat we thought we cut it up small enough so we put it in the marinade, but it turns out they were too big of strips so we had to pull all the meat out of the marinade and recut all of the strips of meat. Our ability to forget about our mistakes and quickly fix them and make up for what we have done is what really helped us out today. Today I learned how to make and marinade meat which I have never done before, this will allow me to prepare all kind of flavourful meat. The only thing I would change is to add less lime and lemon juice in the marinade as it made the meat a little bit bitter and unappetising. All in all it was a very successful day and the fajitas tasted amazing too.

1 ½ tbsp. oil

½ tsp. minced garlic

½ tsp. salt

¼ tsp. black pepper

3 slices firm white bread, cubed

Preheat oven to 425 degrees. Combine first 4 ingredients in large bowl. Add bread and toss to coat. Spread on 15 x 10 x 1 inch pan and bake 10 minutes until golden brown, stirring halfway through.

Caesar Dressing

1 clove garlic

½ c. oil

1 egg

2 tbsp. lemon

½ c. grated Parmesan cheese

1 tsp. anchovy paste

½ tsp. hot sauce

1 tsp. Dijon mustard

½ tsp. salt

¼ tsp. pepper

Blend for 10 seconds on medium speed in blender.

Romaine Lettuce

Fill sink with water (about ¼ full)

Add lettuce leaves and wash

Gently remove leaves BEFORE draining the water from the sink.

Pat leaves dry with paper towel.

TEAR (do not cut) leaves into bite-sized pieces

DO NOT COMBINE THE CROUTONS, DRESSING and LETTUCE as this salad will be served tomorrow!

Source: Mr. Turcotte

Review: Today we made Cesar salad from scratch and it was so much fun! It was really cool how we got to learn how to make every part of the salad from scratch. Our choice on splitting up to concur certain tasks is what went really well for us, it made us very productive and quick. What didn’t go well was made the salad dressing a little too strong and it overpower the salad and made it less appetizing and less intriguing. I learned to day how to make Cesar salad dressing from scratch, this will help we save money and give me a more tasteful option when it comes to make another salad. The only thing I would change is to make the salad leaves little bit bigger as I like when they are bigger because I fell they give you more flavour to the salad. All in all today was a very interesting and informational day with many skills I can put to use in the future.

Prep Time: 10 Min

Cook Time: 20 Min

Ready In: 30 Min

Ingredients

1 cup uncooked spiral pasta

1/2 pound ground beef

1 tbsp. taco seasoning

1-1/2 cups shredded lettuce

1 chopped tomato

1/2 cup shredded Cheddar cheese

1/4 cup chopped onion

1/4 cup chopped green pepper

1/4 cup Catalina salad dressing

Tortilla chips

Directions

1. Cook pasta according to directions.

2. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.

3. Drain pasta and rinse in cold water; stir into meat mixture.

4. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips.

Source: allrecipes.com

Review: Today we made taco pasta salad and is was amazing! We started off strong getting all our ingredients in order before any of the other group even had a chance. That allowed us to be very quick and efficient and get done early. We struggled with figuring out if the paste was done cooking, but after many tests and long cooking time the noodles were finally at the right softness to make the salad good. The one thing I would change is to be allowed to try some of the salad as is look so amazing and intriguing, I wish I could have had some. I learned to day how to prepare a salad that has some cooked parts and some non-cooking parts to result is an amazing cold salad. All in all is was a good day although not being able to try the salad. It was a very fun and enjoying class!

Filling Ingredients:

3 red potatoes, peeled and diced

½ c. cheese, grated

Salt and pepper to taste

Filling Preparation:

1. Boil potatoes until soft.

2. Mash the potatoes with the grated cheese, adding salt and pepper to take.

3. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire.

4. Let the potato mixture cool and refrigerate.

5. The next day, form the dough into 1” balls.

Dough Ingredients:

2 c. flour (approximately)

1 c. full fat sour cream

Dough Preparation:

1. Mix together the flour and sour cream and work until the dough loses most of its stickiness (about 5-7 minutes)

2. Wrap the dough in plastic and refrigerate.

3. Using your hands, roll the dough into the shape of a log.

4. Roll out the dough on a floured countertop until 1/8” thick. Cut circles of dough with a cookie cutter or drinking glass. OR Roll the dough into a log. Slice the log into 12 equal pieces. Mold each piece into a circle using your hands.

5. Place a ball of filling onto the circle, fold the circle in half, and pinch the edges closed with your fingers.

6. Boil the pierogies a few at a time in a large pot of water.

7. Pierogies are done when they float to the top (about 8 – 10 minutes)

8. Remove the pierogies from the water using a slotted spoon. Place in strainer for a few minutes.

9. Place piergies in a bowl and cover with sauted onions to prevent the pierogies from sticking to each other.

Source: Miller Cafeteria

Review: Today we learned how to make perogies from scratch, and they were amazing. What went well today was our ability to follow instructions carefully so that we folded the perogies the right way so they wouldn’t burst while cooking and get wreaked. For most of the class we struggle with being down one group member who was missing, we struggled for the longest time but eventually we pulled it together and we were able to get the perogies done on time before class was done. What I learned today was how to make perogies from scratch, tis gave me the ability to make perogies for my family for Christmas supper! What I would change is to use a little bit more filling in the perogie so that the dough isn’t so over powering. All in all today was a great day and a fun day to be able to make our very own perogies from scratch!

Prep Time: 15 Min

Cook Time: 10 Min

Ready In: 25 Min

Servings: 9 - 10

Ingredients

• 1/2 cup margarine, softened

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1 egg

• 1/2 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 tablespoons and 2 teaspoons unsweetened cocoa powder

• 1-1/2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Line cookie sheet with parchment.

3. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth.

4. Beat in the egg, then stir in the vanilla.

5. Sift in the flour, baking soda, salt and cocoa powder; mix well.

6. Stir in the chocolate chips.

7. Use a scoop to drop cookies on the prepared cookie sheets.

8. Bake for 8 to 10 minutes in the preheated oven.

9. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Review: Today I took the step and made cookies at my house all by myself for my family and it went really good with very little mistakes. I really struggled with getting used to that I have to prepare and mix everything without anyone else’s help. What went well is how my cookies turned out, they were so soft and chewy and my family loved them, they could keep their hands off them, they were gone within 2 days. The thing I would change is to be given the size of scoop I should use to measure the dough so that I could make sure that the size of the cookies is consistently the same size and shape to enhance the appearance. I learned today that it is not easy to make cookies all by yourself and that you need to be extra careful and make sure you read the step and know what you are doing. All in all today was a very big stepping stone for me and I hope to make more cookies all by myself!

Prep Time: 15 Min

Cook Time: 10 Min

Ready In: 25 Min

Servings: 9 - 10

Ingredients

• 1/2 cup margarine, softened

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1 egg

• 1/2 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 tablespoons and 2 teaspoons unsweetened cocoa powder

• 1-1/2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Line cookie sheet with parchment.

3. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth.

4. Beat in the egg, then stir in the vanilla.

5. Sift in the flour, baking soda, salt and cocoa powder; mix well.

6. Stir in the chocolate chips.

7. Use a scoop to drop cookies on the prepared cookie sheets.

8. Bake for 8 to 10 minutes in the preheated oven.

9. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Review: Today we made double chocolate cookies and they tasted amazing too! These cookies were by far my favorite cookies of all time, they were soft yet chewy and had just the right amount of sweetness. Our ability to work as a team with in our group without fighting is what went well for us today, it allowed us to get done before class was over. What didn’t go well for us was we accidentally mixed up 2 of the ingredients and that caused us to have to slow down and regroup and power through our mistake and be able to finish before class was over. The thing I learned today was how to make the best cookies in the world, now I can make them for my friends and family to enjoy! The thing I would change is to be able to once again eat more of the cookies we made as they tasted so good and so soft. All in all today was awesome and the cookies tasted really good too.

Prep Time: 15 Min

Cook Time: 35 Min

Ready In: 1 Hr

Original Recipe Yield 24 bars

Ingredients

• 1/2 cup butter

• 1/2 cup unsweetened cocoa powder

• 2 cups white sugar

• 4 eggs

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

Directions

1. Preheat the oven to 375 degrees F.

2. Line a 9x13 inch pan with parchment paper. Lightly spray the parchment paper with cooking spray.

3. In medium saucepan over medium heat, melt butter.

4. Remove from heat and immediately stir in the cocoa.

5. In a large bowl, beat together the sugar and eggs. Stir in the melted chocolate mixture.

6. Combine the flour, baking powder and salt; stir into the batter.

7. Spread evenly into the prepared pan.

8. Bake for 35 to 40 minutes in the preheated oven, or until the top has crusted over. You want the tester to come out with a little batter on it, not completely clean.

9. Cool for a few minutes before cutting into bars.

Source: Allrecipes.com

Review: Today was a total success making the best brownies ever! We had a slow start and it hurt us as we ended up being the last group to have all the ingredients ready to be checked. All though we had a minor setback our speed and group work was what went well for us the rest of the day and we were able to get the brownies done on time. I learned how to make brownies for the first time, as I have never made brownies before so it was very good learning experience. The thing I would like to change is to be able to make the brownies bigger so that we could eat more of them as they tasted so good! All in all today was an excellent and the brownies tasted excellent too. Today was a really fun and educational day.

Prep time: 20 min. Cook Time : 8 min. Ready: 3 hours

Yield : 30 cookies

Ingredients

3/4 cup butter, softened

1 cup white sugar

2 eggs

½ teaspoon vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth.

2. Beat in eggs and vanilla.

3. Stir in the flour, baking powder, and salt.

4. Cover, and chill dough for at least one hour (or overnight).

5. Preheat oven to 400 degrees F (200 degrees C).

6. Roll out dough on floured surface 1/4 to 1/2 inch thick.

7. Cut into shapes with any cookie cutter.

8. Place cookies 1 inch apart on ungreased cookie sheets.

9. Bake 6 to 8 minutes in preheated oven. Cool completely.

Review: Sugar cookies more like Christmas cookies if you ask me. These cookies looked and tasted great. Our speed was our greatest aspect allowing us to get done fast and have the opportunity to learn how to make icing for the cookies. What didn’t go well or us was when we were making the icing, we couldn’t get the color of the icing to the way we wanted it and although it didn’t extremely effect the finished product it was something that we would have liked to improve on. I extremely liked how we got the opportunity learn how to make icing, this will allow us to be able to decorate our sweets we make and eventually the cakes we make. One thing I would like to change is to use a different kind of food coloring so that our icing could have a more crisp and vibrant color instead of a dull plain color. I really like these cookies and how we were able to add our own decorations and looks to make these cookies our own.

Prep Time: 10 Min Cook Time: 20 Min Ready In: 35 Min

Original Recipe Yield 12 popovers

Ingredients

 • 1 egg – room temperature

 • 1/2 cup milk – room temperature

 • 1/2 cup all-purpose flour

 • 1/4 teaspoon ground cinnamon

 • 1/8 teaspoon baking soda

 • 2 tablespoons butter, melted

 • 1/3 cup cinnamon sugar

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Grease a mini muffin pan.

 2. Whisk together the egg and milk in a bowl until evenly blended; set aside.

 3. Stir together the flour, cinnamon, and baking soda in a separate large bowl.

 4. Pour the egg mixture into the flour mixture and whisk until smooth; being careful not to overbeat.

 5. Fill muffin cups 1/2 full.

6. Bake in preheated oven for 20 minutes. Do not open the oven door.

 7. Place cinnamon sugar in a brown bag for shaking and set aside.

 8. Remove popovers from oven and let cool in pan for 5 minutes.

 9. Roll popovers in melted butter then place in brown paper bag; shake until the popovers are evenly coated. Serve immediately.

Source: Allrecipes.com

Review: I didn’t overly like these Dirt Bombs as I found them to not have any flavour just very sweet. Our organization was what went well to today. By being organize we knew were every ingredient was and new what we all had to do so that we could be very productive this class in making the Dirt Bombs. What didn’t go well today was when we pierced the side of the Bombs to let the steam out they ended up collapsing on us and that caused us to get a not so great out come in appearance wise. The thing I would like to change is to have access to an actual popover pan instead of a small muffin pad, as I feel that it could benefit the outcome and appearance of the Popovers. All in all these popovers although quite sweet still tasked amazing.