Cooking with Michy

Ingredients:

1/2 pound ground beef

 1 tbsp. oil

 3/4 c. chopped onion

 3/4 c. shredded carrots

 3/4 c. diced celery

 1 tsp. dried basil

 1 tsp. dried parsley flakes

 3 c. chicken broth

 4 c. peeled and diced potatoes

 1/4 c. butter

 1/4 c. all purpose flour

 2 cups grated cheese

 1 1/2 c. milk

 3/4 tsp. salt

 1/4 tsp. pepper

 1/4 c. sour cream

Directions:

 1. Brown the ground beef in a 3 quart saucepan. Drain and set aside.

 2. In the same saucepan, add 1 T. oil and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.

 3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10 - 12 minutes or until potatoes are tender.

 4. In small skillet melt butter and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

 5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Yield: 8 servings

Source: Kim's Krazyness

Review: This hamburger soup it was something else, it tasted amazing with its rich flavour. This soup was probably one of our best soup because of our team work and our determination to get things done. Our team work was what went well with this soup, it really brought us together and showed our greatest strengths. Although you can only go so long be for a down fall, ours was when we cooked the ground beef a little too long causing for there to be a slight burnt taste to the ground beef. The one thing I would change about this recipe is to use and actual chicken broth not a powdered base, as I feel it would bring out more of the rich flavours of the soup. Also I think adding some toasted bread would really bring out the burger taste in the soup and go with the theme of a cheese burger soup. One thing I can take away from this is the fact that I learned how to cook ground beef, even though it got a little burnt it still tasted well. All in all for this to be our last soup it was a good one to end on.

Usually eaten hot, it’s also surprisingly delicious eaten fridge-cold on a summer’s day with a squeeze of lemon juice and a dollop of natural yoghurt.

Ingredients

 2 carrots, peeled and sliced

 2 sticks celery, sliced

 2 medium onions, peeled and roughly chopped

 400 g leeks

 2 cloves garlic, thinly sliced

 400 g potatoes, peeled and cut into 1 cm dice.

 2 tbsp. olive oil

 2 tbsp. Chicken base

 7 c. boiling water

 Salt and pepper to taste

 Instructions:

 1. Cut the ends off the leeks, quarter them lengthways. Wash them under running water and cut them into 1 cm slices.

 2. Place a large pan on high heat and add 2 tbsp. of olive oil.

 3. Add all your chopped and sliced ingredients and mix together with a wooden spoon.

 4. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden.

 5. Put the chicken base into a pan and pour in 7 c. boiling water from the kettle. Stir until the base is dissolved, then add to the vegetables.

 6. Add your potatoes. Give the soup a good stir and bring to the boil.

 7. Reduce the heat and simmer for 10 minute with the lid on.

 8. Remove the pan from the heat. Season with salt and pepper.

 9. Serve like this or pulse until smooth using a hand blender.

Source: jamieoliver.com

Review: This soup tasted so good, although it tested our knife skills it was very smooth soup. This soup although was amazing it had one problem, we diced the potatoes a little too big causing them not to soften up enough, I found them a little to crunchy. Although for that slight mistake I think what helped us accomplish this soup was our team work. We did this by deciding who is doing what and going and doing that task to the best of our ability’s. The one thing I would do to make this recipe it to make sure you know how to dice potatoes so that they are the right softness in all if the cubes so that you can get the best turn out from your soup. In the making of this soup I learned how to control and cut many different shapes and sizes of vegetables. This game me a lot of experience in becoming a better chef with the knife. All in all this soup looked and tasted amazing. Very proud of my group!

Ingredients

8 c. Puffed Wheat

 1 c. Brown Sugar

 1/2 c. Corn Syrup

 1/2 c. Margarine

 1/4 c. Cocoa

Instructions

1. Grease 9 x 13 pan

 2. Measure 8 c. of puffed wheat into a large bowl.

 3. Combine brown sugar, corn syrup, margarine and cocoa in medium pot.

 4. Heat on medium ("5" on stove) until boiling.

 5. Boil for 20 seconds

 6. Remove from heat

 7. Pour mixture over puffed wheat - in a circular motion

 8. Place into 9 x 13 greased pan.

 9. Let cool. Cut into 12 squares.

Source: Miller Cafeteria

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 4

Ingredients:

1 cup enriched white rice

2 cups water

1/3 cup chopped baby carrots

1/4 cup frozen green peas

1 tablespoon vegetable oil

1 egg

soy sauce to taste

sesame oil, to taste (optional)

Directions:

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.

3. Heat wok over high heat.

4. Pour in oil, then stir in carrots and peas; cook about 30 seconds.

5. Crack in eggs, stirring quickly to scramble eggs with vegetables.

6. Stir in cooked rice. Shake in soy sauce, and toss rice to coat.

7. Drizzle with sesame oil, and toss again.

Source: Allrecipes

Review: Today we made fried rice and it was very delicious and fun to make. What didn’t go well for us today is were unsure on how to cook the rice and it took us quit along time to figure out how to cook the rice. After a while we were able to figure how to cook the rice and check if it was done. Our ability to deal with conflict and work as a team and not fight was out greatest strength today and it allowed us make the rice in record time and get it done way before class was done. I learned today how to cook rice and that will help me in preparing multicourse meals and different entrees. The thing I would change is to cook the rice long so that I know it is for sure fully cooked as I thought our rice could have been cooked more so that is would be less crunchy. All in all today was a great success and I could have done it without my awesome group members!

Makes 3 dozen cookies

Ingredients:

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) white granulated sugar

1 large egg

3/4 teaspoons pure vanilla extract

1 1/3 cups (175 grams) all purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

1/3 (75 ml) candied red cherries, chopped

Directions:

1. In the bowl of your mixer, beat the butter and sugar until light and fluffy (3-4 minutes).

2. Add the egg and vanilla extract and beat until incorporated.

3. In a separate bowl, sift or whisk together the flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until a dough forms.

4. Stir in the cherries until evenly distributed throughout the dough.

5. Place dough on a large piece of parchment or wax paper. Smooth and shape the dough into an evenly shaped cylinder that is about 10 inches long. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least three hours, or up to three days. The logs can also be frozen for about one month. If freezing, it is best to let the logs stand at room temperature about 15-20 minutes before slicing.

6. Preheat oven to 375 degrees F with the rack in the center of the oven. Line two baking sheets with parchment paper.

7. Using a thin bladed knife, slice the logs into 1/4 inch (5 mm) thick slices. Place the cookies on the prepared baking sheets, spacing about 2 inches (5 cm) apart. Bake for about 10 minutes, or until lightly browned. Remove from oven and cool completely on a wire rack. Store at room temperature for about five days or baked cookies can be frozen for a couple of weeks.

Review: These cherry ice box cookies were something different, they tasted so good and were fun to make to. What went well was that we cut the cherries up small enough so there was enough to balance out the dough. This helped us in making sure that all the cherries weren’t in one part of the dough and not the other. What didn’t go well was that when we were cutting the dough into uniform shape, they king of got squashed a little bit causing them to not have as nice of an appealing look, although it didn’t harm the overall taste it was a bit of an eye sore. We learned to today that you can make certain cookies that you can refrigerate and cook later. This allows us to be able to make fresh cookies fast all the time. The one thing I would change is to find a better way to cut up the cookies so that the appearance doesn’t get squashed. All in all these cookies were fun to make and had a nice sweet taste to them!

Ingredients:

¾ c. margarine

1 c. white sugar

1 egg

¼ c. molasses

2 c. flour

1 tsp. baking soda

½ tsp. salt

1 tsp. cinnamon

½ tsp. cloves

1 tsp. ginger

Directions:

1. Cream margarine and sugar in a large bowl.

2. Add egg and molasses to creamed mixture.

3. In a medium bowl, combine flour, baking soda, salt, cinnamon, cloves, and ginger.

4. Add dry ingredients to creamed mixture and stir.

5. Roll dough into 24 balls.

6. Roll balls in sugar.

7. Refrigerate for a few minutes.

8. Bake 350 degrees for 10 minutes.

Source: A. Carnegie

Review: Ginger snap cookies are my new favorite cookies. These cookies were so soft and chewy, they tasted amazing. What didn’t go well today was once again we accidentally spilled one of our ingredients all over the counter. After a few minutes of cleanup we were still able to get back on track and finish on time. What went well was our team work, although we had a little mistake we were able to pull together and get everything done on time and to perfection. What we learned a new way to check if the cookies are done baking. This will allow us to be able to make sure our cookies are baked to perfection. What I would change is make the bake time longer on the recipe as the time on it is not very accurate and could cause for cookies to be under baked. All in all these cookies tasted amazing and looked good too!