Cooking with Michy

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!