The Kitchen Project @ Sequoia High School

Snacks!

Recipe: Nutritional Yeast Popcorn with Fresh Thyme and Lemon Pepper

Yield: Feeds 6 people

Ingredients

5 oz Popcorn

3 oz Nutritional yeast

3 oz Olive Oil

1/3 bu Thyme

1/2 t Celery Salt

1 t Lemon Pepper

1/2 t Curry Powder

1/2 t Garlic Powder

  1. Place 2 oz olive oil in the bottom of a large pot with the popping corn (enough oil to cover the corn).  Put on Med heat on stove.

  2. Pick Thyme.

  3. When corn has finished popping. Transfer to large bowl and pour remaining Olive oil over the popcorn.

  4. Sprinkle with picked Thyme, Nutritional yeast, Celery Salt, Lemon Pepper, Garlic Powder, and Curry Powder.

  5. Toss / mix. Enjoy! (This is my secret recipe! Tell no one!)

Recipe: Baked Brie with Seasonal Fruit Preserve and Toasted Nuts

Yield: Feeds 6 people

Ingredients

1 ea Boule Bread (round bread)

1 ea 8oz wheel of Brie Cheese

2 oz Fruit Preserves (Jelly or Jams work as well)

4 oz Mixed Nuts (Chopped)

  1. Preheat oven to 350 degrees.
  2. Cut a whole in the top of the Bread as to make a bowl out of the bread.
  3. Cut mold off of cheese. (It is good mold! You can eat it! But, most people don’t know this, so I usually remove it)
  4. Place Cheese in the middle of the bread and cover with fruit preserve and chopped nuts.
  5. Bake for 10 minutes without the top of the bread. Then put top in oven and continue to bake for 5 more minutes.
  6. Remove when cheese is runny and bread crispy. Enjoy!

 

The Kitchen Project @ Sequoia High School

Recipe: Blackened Catfish Burritos

Yield: Feeds 6 people

Ingredients:

1 # catfish
1/6 ea green cabbage
1/3 bu cilantro
1 ea limes
2 oz valentina
1 ea canned beans
1/2 # wild rice
1/2 ea avocado
2 T cajan seasoning
12 ea large tortillas

1 oz olive oil

Method:

  1. In a medium size pot combine 1/2 # rice with 16oz water and a pinch of salt. Cook on High Heat till boil, then reduce to low and cook till tender.
  2. Place Catfish Fillets on a tray and dust with Cajan Seasoning on both sides. Add 1 oz valentina and let sit for 10 min.
  3. Slice Cabbage as thin as possible and place in a bowl with the juice of 1/2 lime, 1 oz velentina, 1/6 bu cilantro. Reserve.
  4. Open can of beans and drain off liquid. Reserve.
  5. Cut open Avocados and mix with Salt and pepper and a little lime juice. Reserve.
  6. In a Saute pan heat oil over med heat. When hot place Catfish fillets in hot pan and cook till brown om bottom. Repeat on opposite side and then repeat till all fish is cooked. Place on a pice of paper towel to drian off excess oil. Reserve.
  7. When rice is cooked, place a spoonful of rice, beans, cabbage salad and fish in the center of a tortilla. Fold the sides in, turn and roll shut.
  8. Cut on a bias, place a dolop of avocado on the top with some cilantro and a squirt of valentina.

Enjoy!

Equipment List:

Bowl

Tray

Med pot

Saute Pan

Wooden spoon

Metal spatula

 

 

 

The Kitchen Project @ Sequoia High School

Recipe: Pomegranate Garlic Lamb Skewers with Curry Coconut Peanut Sauce

Yield: 12 Skewers (2 per person)

Preheat oven to 375 degrees.

Ingredients:

2 # Lamb (cubed)

1 ea Red Onion

1 ea Red Bell Pepper

1 ea Yellow Bell Pepper

8 oz Curry Coconut sauce (from Chicken recipe)

12 ea Wooden Skewers (Soaked in Salt Water)

3 ea Cloves Garlic (Chopped)

2 T Peanut Butter

2 oz Peanuts
2 oz Pomegranate Juice

2 oz Extra Virgin Olive Oil (EVOO)

salt and pepper

Method:

  1. Soak skewers in water and a pinch of salt; reserve.
  2. Cut Lamb into 1 inch cubes. Combine with pomegranate juice, chopped garlic, 1 oz EVOO. Let sit for 20 min.
  3. Cut Peppers and onions into 1 1/2 inch cubes. Marinate with EVOO, salt, and pepper.
  4. Skewer onion, pepper, lamb, pepper, repeating this process twice.
  5. In a saute pan, heat oil over medium heat. Sear each side of the skewer till brown and place flat in a roasting pan.
  6. Heat curry sauce on stove and stir in peanut butter till smooth.
  7. When you seared them all, pop them in the oven for 5-10 minutes untill cooked all the way through.
  8. Pour sauce over lamb skewers…

Enjoy!

Equipment List:

12 ea Skewers

1 ea roasting pan

1 ea small pot

1 ea saute pan

1 ea tongs
2 ea side towels

 

 

 

The Kitchen Project @ Sequoia High School

Recipe: Black Pepper and Thyme Infused Pasta with Basil Pesto

Yield: 2 Pounds Fresh Pasta (Feeds 6 people)

Ingredients

Dough

1# 8oz Semolina Flour

5 ea Eggs

1/3 bu Fresh Thyme (chopped)

1 t Salt
1 t Black Pepper

  1. Pick the leaves off the Thyme, composting the stems.
  2. Set aside 4 oz Semolina flour.
  3. Mix chopped Thyme, Salt and Black Pepper into the 1# 4oz Semolina Flour.
  4. On a clean surface, make a volcano with the flour mixture and place 1 egg in the middle at a time.
  5. Using a fork, mix the eggs into the flour (1 at a time) until it is firm. Roll into a ball and let rest 20 minutes (prepare Pesto in this time)

Pesto

1 bu Fresh Basil

1 oz Parmesan Cheese (Grated)

1 oz Pine Nuts
4 ea Cloves Garlic
6 oz Extra Virgin Olive Oil

1/2 t Pepper (Fresh cracked)

  1. Pick Basil and rinse in cold water.
  2. Peel and chop Garlic.
  3. Grate Parmesan cheese.
  4. In a small pan, saute (cook on the stove top) Pine Nuts over low/med heat until golden brown (aprox 5-8 minutes).
  5. Blend all ingredients together.

Cooking

  1. After dough has rested, place large pot of heavily salted water on high heat over burner.
  2. Cut dough in half. Then Cut each half in half. Then cut each Half in half again. Then  Again. And Again. You should have 32 pieces of dough in total. Cover with a towel.
  3. Roll each piece into a long snake like shape. This takes love. Be gentle as not to tear or smash the dough. Cover dough when you are not working it.
  4. When water has reached a raging boil. Drop pasta in and cook for 3-4 minutes or untill it has been floating on the top for 1 minute.
  5. Remove, toss with pesto. Enjoy!

 

The Kitchen Project @ Sequoia High School

Recipe: Organic Roast Chicken with Purple Potatoes and Sauteed Rainbow Swiss Chard

Yield: Feeds 6 people

Ingredients:

1 ea Whole Organic Chicken

1 # Purple Potatoes

1 bu Rainbow Swiss Chard

3 oz Extra Virgin Olive Oil

3 ea Cloves Garlic (peeled and sliced)

1/3 bu Thyme

Salt

Pepper

 

Method:

  1. Preheat oven to 375 degrees.
  2. Wash then cut potatoes into 1/2 inch size chunks. Toss with 1 oz olive oil, a pinch of salt and pepper, place into a roasting pan.
  3. Slather 1 oz olive oil over chicken and rub with salt, pepper and thyme. Place over potatoes in the roasting pan.
  4. Place in oven and cook for 1 hour – 1 1/2 hours. (Time depends on the size of the chicken and the type of oven)
  5. Wash and cut Chard into strips the size of your finger. In a pan or wok heat oil over med heat and saute garlic and Chard until tender.
  6. Cut and serve Chicken, potatoes and greens.

Enjoy!

Equipment List:

1 ea Roasting pan

1 ea cutting board

1 ea knife

1 ea pan or wok

1 ea tongs

 

 

 

The Kitchen Project @ Sequoia High School

Recipe: Coconut Lemongrass Curry Chicken with Mr. Bliss Potatoes and Winter Greens

Yield: 2 Quarts (Feeds 6 people)

Ingredients:

 

6 ea Chicken Thighs
2 ea Cans Coconut Mild
2 T Curry Powder
1 T Cane Sugar
3 T Fish Sauce (I know it smells bad, but is tastes great! Trust me)
1 qt Chicken Stock
1 # Red Bliss Potatoes
1 bu Winter Greens (Swiss chard, Kale, Spinach, Collards, etc.)

 

Method:

  1. Dust Chicken Thighs with 1 T Curry Powder and reserve.
  2. In a large pot toast 1 T curry powder over low/med heat untill it is hot. Add Cane sugar, cook till hot. Pour in fish sauce and stir.
  3. Add Chicken to pot and mix. Cook for 5 min.
  4. Pour in Coconut milk, chicken stock. Stir. Cook for 10.
  5. Cut potatoes into 1/2 inch by 1/2 inch pices (size of your thumb nail). Cut greens into strips (removing stem if nessisary).
  6. Add potatoes and greens and cook for 45 min.

Remove 1 pint (2 cups sauce for Lamb Skewers)

Enjoy!

Equipment List:

1 ea Large Pot

1 ea Wooden Spoon

1 ea Tongs

 

 

 

The Kitchen Project @ Sequoia High School

Recipe: Chicken and Veggie Quesadillas with Tortilla Soup

Yield: Feeds 6 people

Preheat Oven to 400 degrees

Ingredients:

2 qt Chicken and Chili broth from Enchiladas Recipe

1 ea Yellow Onion

3 ea Cloves Garlic

1 Wheel Queso Fresca

1 ea Bell Pepper

6 ea Whole Wheat Tortillas

3 oz Extra Virgin Olive Oil

3 cups tortilla chips

Method:

  1. Heat broth over stove on Medium flame until at boil, then reduce to simmer.
  2. Preheat oven to 400 degrees.
  3. Cut Chicken Breasts lengthwise as to “Butterfly” the breast. Add Salt and pepper and place on a tray in the oven for 12 minutes, or until fully cooked.
  4. Wash and slice peppers and onions into half moons. Peel and slice garlic. Crumble cheese; reserve 1/4th for the soup and the rest for the quesadillas.
  5. Heat a large saute pan on med heat, when hot add oil and garlic. Cook for 2 minutes then add onions and peppers. Cook till tender. Reserve.
  6. Heat a large saute pan on med heat, when hot add oil and one tortilla. Swirl around the pan. Cut chicken into small pieces.
  7. Add some onions, peppers, garlic, Chicken and some cheese. Fold in half. Cook quesadilla until brown on one side, then flip.
  8. When golden on both sides, place on a sheet tray in the oven. Repeat.
  9. When ready to serve, cut each quesadilla into 4 pieces and shingle over each other and place on a plate.
  10. Ladle soup into a bowl and sprinkle with tortilla chips and cheese.

Enjoy!

Materials:

Pot

Saute pan

Spatula

Cutting board

Knife

Bowl

Ladle

Tray

 

 

 

The Kitchen Project @ Sequoia High School

Recipe: Shrimp and Avocado Sushi with Carrots and Cucumber

Yield: Feeds 6 people

Ingredients:

6 Nori Rolls (Seaweed Sheets)

1 # Brown Rice or White Rice

32 oz wather for brown rice or 16 oz water for white rice

1 oz Ginger

3 oz Soy Sauce

2 Carrots

2 Cucumbers

1 # Shrimp

1 T Salt

3 T Sugar

3 oz Vinegar (white or Rice)

1/2 lemon

1 ea Avodado

Method:

  1. Rince rice with cold water. Combine rice and propor amount of water. Cook in small pot over med/low heat untill tender/ aprox 20-30 minutes for White, 45 – 60 for brown.
  2. Steam Shrimp untill fully cooked. Squeeze lemon juice over the top. reserve

  3. Shred Carrots. Peel, remove seeds, and shred cucumbers.

  4. Heat vinegar, sugar, and salt untill disolved. Mix with cooked rice to the despired taste. (You may not need all the liquid!)

  5. Mix soy and peeled cut ginger.

  6. Lay Nori sheet on a towel. Place rice/vinegar mixture on 5/6th of the Nori. Add shredded cumumber, shredded carrots, sliced avocado, sliced shrimp and roll5/6th of the way. Wet the end and finish rolling.

Enjoy!

Materials:

Pot

Cutting board

Knife

Bowl

steamer

 

 

 

The Kitchen Project @ Sequoia High School

Recipe: Stir Fry Veggies with Ginger Soy Tofu and Rice Noodles

Yield: Feeds 6 people

Preheat oven to 375 degrees

Ingredients:

3 packs Rice Noodles

8 ea Bell Peppers

1 bulb Garlic (peeled and Smashed)

1 ea Yellow Onion

3 oz Extra Virgin Olive Oil

8 ea Carrots

6 oz Soy Sauce

3 oz Fresh Ginger

4 ea Tofu (firm)

Method:

  1. Press tofu between 2 towels with weight on top to remove the moisture.
  2. Cut into cubes and place in roasting pan with 1 oz Soy, and 1 oz peeled and sliced ginger and garlic. Bake at 375 for 20 min.
  3. Cut Bell Peppers, Carrots, and Onions into strips the size of your finger.
  4. Heat a wok over med/high heat until hot. Add 1 oz oil, 1 oz peeled and sliced garlic and ginger and cook for 1 min.
  5. Heat a large pot with salted water. Once at a boil, add rice noodles and cook till tender. Strain and toss with 1 oz oil.
  6. One by one, saute veggies in wok till tender and repeat process until all veggies are cooked.
  7. Combine veggies with noodles and top with ginger soy tofu.

Enjoy!

Equipment List:

1 ea large pan or wok

2 ea Large Bowl

1 ea cutting board

1 ea knife

1 ea tongs

1 ea large pot

1 1/2 sheet tray

 

 

 

The Kitchen Project @ Sequoia High School

Recipe: Chicken Enchiladas with New Mexican Ranchero Sauce

Yield: Feeds 6 people

***Rancher Sauce Should be made a day or two before for better flavor***

 

New Mexican Ranchero Sauce

Ingredients:

3 oz New Mexico Chili Pods

1 qt Chicken Stock

3 ea Cloves Garlic (peeled and Smashed)

1 ea Yellow Onion

3 oz Extra Virgin Olive Oil

1 t Cumin Seed

1 t Salt

1 qt Water

Method:

  1. Remove Stems and Seeds from Chili Pods. Place cleaned pods in a large pot with 1 qt water and 1 qt chicken stock. Bring to a boil, then cover and simmer for 2 hours.
  2. When Chilies are tender, drain liquid into a large pot. Do not dump it down the drain! Save liquid to cook the chicken in. Reserve both.
  3. Peel and cut onions into thumb nail size pieces. Peel and smash garlic. Heat a large pan, when hot add oil, diced onion, and smashed garlic. Cook till onion are translucent (see though).
  4. In a pan, dry roast cumin seed over med/low heat. Remove when they have a beautiful aroma. Smash, grind them, or chop them very fine.
  5. Puree onions, garlic, cumin, chili pods, and some liquid till the sauce is smooth. The heat will come from the liquid so be careful not to make it too spicy…
  6. Save sauce for Enchiladas.

***Chicken Enchiladas***

Ingredients:

2 ea Chicken breasts

1 qt Liquid from Ranchero Sauce

2 ea Yellow Onion (minced)

14 oz Queso Fresca (Shredded)

1 t Mexican Oregano

1 T Salt

12 Corn Tortillas

1/3 bu Cilantro

1 oz oil

Method:

  1. Preheat oven to 350 degrees.
  2. Boil chicken breast in Chili Chicken Stock for about 20 minutes with 1 onion cut into quarters, oregano and salt. When fully cooked remove from liquid, let cool, and shred.
  3. Lightly oil sheet tray.
  4. Dip tortillas into ranchero sauce and place on cutting board. Fill with 1oz cheese, 1/12th 1/12th of the chicken, and 1/12th of the onion. Roll up and place on sheet tray. Repeat for all 12 Enchiladas.
  5. Top Enchiladas with saome Rancher sauce, and a little cheese. Bake for 15 minutes in 350 degree oven.
  6. Wash and chopp cilantro finely. Sprinkle over Enchiladas. Serve 2 per plate.

Enjoy!

Equipment List:

1 ea large pan

2 ea Large Bowl

1 ea cutting board

1 ea knife

1 ea tongs

1 ea large pot

1 1/2 sheet tray

 

 

 

The Kitchen Project @ Sequoia High School

Recipe: Rainbow Swiss Chard Cakes with Mexican Crema and Spiced Cashews

Yield: Feeds 6 people

Ingredients:

1 bu Rainbow Swiss Chard

3 oz Extra Virgin Olive Oil

3 ea Cloves Garlic (peeled and sliced)

3 ea Eggs

3.5 oz Cashews

1 T Spice Mix

4 oz Mexican Crema

Salt

Pepper

Method:

  1. Preheat oven to 350 degrees.
  2. In a large Bowl, place cashews, 1 oz oil, and spice mix (reserve a little spice mix for garnish). Toss and place in roasting pan, then in over for 12 min. Check every 3 minutes to make sure the nuts are not turning dark brown. When light brown pull from oven.
  3. Wash and cut Chard into strips the size of your finger. Place in a large bowl and combine with eggs. Mix. Add salt and pepper.
  4. Heat a pan or wok over med heat. Once hot, add oil and saute 1/2 clove garlic for 1 minute. Add 1/6th bu Chard and let it sit. Don’t touch. Flip and cook till tender. Remove from pan and repeat process till you have 6 chard cakes.
  5. Plate with one Chard Cake in center of plate, topped with a dollop of Mexican Crema, spiced nuts, and a little spice mix around the plate.

Enjoy!

Equipment List:

1 ea Roasting pan

2 ea Large Bowl

1 ea cutting board

1 ea knife

1 ea pan or wok

1 ea tongs

 

 

 

The Kitchen Project @ Sequoia High School

Recipe: Fresh Pasta with Tomato Sauce

Yield: Feeds 6 people

Preheat Oven to 400 degrees

Ingredients:

1 ea Yellow Onion

1 # Ground Beef
1/3 bu Parsley
4 oz Panko bread Crumbs
2 eggs
1 # Fresh Pasta
8-16 oz Tomato Sauce

3 oz Extra Virgin Olive Oil
salt and pepper

Method:

  1. Heat oven to 400 degrees.
  2. Cut onion into small pieces. Saute in a pan with a little oil till brown.
  3. Combine meat, salt, pepper, onions, bread crumbs, and eggs. Mix and shape into balls. Place in a cupcake tin and bake for 12 minutes.
  4. Heat a large pot with salted water. Dump in pasta and cook till tinder. Remove liquid and drizzle with oil.
  5. Heat a sauce pot with tomato sauce. When at a boil. remove from heat and combine with pasta and meatballs.

Enjoy!

Materials:

Pot

Saute pan

Spatula

Cutting board

Knife

Bowl

Ladle

cupcake tray

The Kitchen Project @ Sequoia High School

Recipe: Capay Valley Quiche with Green Salad

Yield: Feeds 6 people

Preheat Oven to 400 degrees

CSA Box 4/15/09

Navel Oranges – Cefaratti Ranch, Sugar Snap Peas & Savoy Spinach – Full Belly Farm, Eureka Lemon – Good Humus Produce, Carrots, Baby Red Romaine & Oregano – Riverdog Farm, Raisins – Capay Canyon Ranch, Asparagus & Spring Onions – Full Belly Farm

Ingredients: Quiche

8 ea eggs

1/6th Bu Asparagus

1/6th Bu Carrots

1/6th Bu Spring Onions

1 ea Bulb Onion

1/2 # Shredded Mozzarella Cheese

1 pie shell

Evoo, st, pp

Method:

  1. Cut Asparagus, Carrots, Spring and Bulb Onions into bite size pieces. Place on a roasting pan and drizzle with evoo, st, and pp.
  2. Roast in oven for 15-20 minutes or until veggies are tender. Remove and let cool.
  3. Crack eggs into a mixing bowl. Add roasted veggies and shredded cheese. Mix, and pour into pie shell.
  4. Bake for 30-45 minutes or until the Quiche is cooked all the way through. When the center is firm, remove and cool.

Ingredients: Salad

1/2 ea Oranges

1/6 # Sugar Snap Peas

1/6 # Baby Red Romaine

1/6 # Raisins

1 ea Eureka Lemon

1/6 # Spinach

2 oz evoo, st, pp

Method:

  1. Wash Romaine and Spinach. Dry in between 2 clean towels. Tear into bite size pieces.

  2. Squeeze lemon. Mix juice with 2 oz evoo, st and pp.

  3. Segment Orange.

  4. Cut Snap peas in half.

  5. Build Salad in a bowl. Mix all ingredients and sprinkle vinagrette over the top just before serving.

Enjoy!

Materials:

Roasting pan, Spatula, Cutting board, Knife, Bowl, Tray

 

 

 

 

 

The Kitchen Project @ Sequoia High School

Recipe: Rice, Beans, and Cheese Tamales with Local Organic Corn

Yield: Feeds 6 people

Preheat oven to 350 degrees F

Ingredients:

1/3 ea Yellow Onion

1 clove garlic
1 oz olive oil
2 cups Dried Beans (soak in water the night before you intend to make this recipe)
Salt
2 cups Brow Rice
4 cups water
salt
1 # Queso Oaxaca
1 ear corn
Corn Husks
1 # Masa for Tamales (MASECA and water)
1 oz Hot sauce

Notes: I have prepared the beans, rice and corn for you today because it is the first day and I want to make sure you are successful; and that we finish in time.

Method:

 

  1. Prepare Beans: Done(Small dice garlic and onions and saute in the bottom of a large pot. When translucent, drain beans from liquid and add to pot with onion and garlic. Cover with water 2 inches above the beans. Simmer till tender, then add a large pinch of salt)
  2. Prepare the Rice: Rinse rise in a strainer. Put in large pot and cover with 4 cups of water and a large pinch of salt. (1:2 ratio – rice to water) Cook on med/low heat until tender. Aprox. 30-45 minutes.
  3. Prepare Corn Husks: Soak in warm water for 30-45 minutes or until soft.
  4. Prepare Corn: Place corn whole into oven and bake for 30-45 minutes. Once done, shuck and slice off the corn from the cob.
  5. Prepare Cheese: Pull apart into thin shreds.

Enjoy!

Equipment List:

2 ea Large Bowl

1 ea cutting board

1 ea knife

 

 

 

The Kitchen Project @ Sequoia High School

Recipe: Rice, Beans, and Cheese Tamales with Local Organic Corn

Yield: Feeds 6 people

Preheat oven to 350 degrees F

Ingredients:

1/3 ea Yellow Onion

1 clove garlic
1 oz olive oil
2 cups Dried Beans (soak in water the night before you intend to make this recipe)
Salt
2 cups Brow Rice
4 cups water
salt
1 # Queso Oaxaca
1 ear corn
Corn Husks
1 # Masa for Tamales (MASECA and water)
1 oz Hot sauce

Notes: I have prepared the beans, rice and corn for you today because it is the first day and I want to make sure you are successful; and that we finish in time.
Method:

 

  1. Prepare Beans: Done(Small dice garlic and onions and saute in the bottom of a large pot. When translucent, drain beans from liquid and add to pot with onion and garlic. Cover with water 2 inches above the beans. Simmer till tender, then add a large pinch of salt)
  2. Prepare the Rice: Rinse rise in a strainer. Put in large pot and cover with 4 cups of water and a large pinch of salt. (1:2 ratio – rice to water) Cook on med/low heat until tender. Aprox. 30-45 minutes.
  3. Prepare Corn Husks: Soak in warm water for 30-45 minutes or until soft.
  4. Prepare Corn: Place corn whole into oven and bake for 30-45 minutes. Once done, shuck and slice off the corn from the cob.
  5. Prepare Cheese: Pull apart into thin shreds.
  6. Prepare Masa: MASECA is a good brand, but if you can find a local corn flour that would be best. Simply combine with some sort of fat (lard is traditional but oil works too), salt, and water till it makes a spreadable paste. Or just prepare as they tell you to on the instructions. (you can purchase pre-made masa por tamales at Chavez)
  7. Assemble: Take a corn hush and spread it infront of you like a pyramid. Spread some masa n the bottom right half of the husk. Add some cheese, some beans, rice and corn right on top of the masa. Do not make it too big or it will not fold.
  8. Fold: Fold the husk in half like you would do closing a book. Then pull the husk on the right back (forming a pocket of goodness. Fold the top down. Then roll shut. (this is very hard to describe in works. You can YouTube Tamales to see the process.
  9. Set up a steamer with water in the bottom and steam for 5-8 minutes depending on size.
  10. Put some your favorite hot sauce on and enjoy with family and friends…

Equipment List:

2 ea Large pots

1 ea cutting board

1 ea knife
Wooden spoon
Steamer or large pot with steamer insert.
(Disclaimer: All mistake of spelling and or inaccuracies in quantities or ingredients are solely attributed to Mr. West and his rush to type up the recipe before class. Thank you!)

 

 

 

The Kitchen Project @ Sequoia High School

Recipe: Whole Wheat Pizza with Cherry Tomatoes, Fresh Mozzarella and Basil

Yield: 2 10-12inch Pizzas

Preheat oven to: 400 degrees F

Ingredients

Dough

1 t Sugar (Cane or Brown)

1 1/4 c warm water (about 110 degrees F)

1 1/2 t Active Dry Yeast (to proof dough – leavening)

4 1/4 c Flour (Whole Wheat)

1/2 c Olive Oil (Extra Virgin)

1 t Salt (Kosher)

  1. The dough will take the longest to prepare so start with blooming your yeast. Add 1 teaspoon sugar, 1 1/4 cups of warm/hot water (about 110-115 degrees), and 1 1/2 teaspoons yeast to a bowl; cover with a towel and let sit for 5 min in a warm place. This will allow the yeast to eat the sugar (it is alive!) and release Co2 and Alcohol (that is the smell).
  2. Mix in 1 cup flour (slowly!!!) and stir for 5 minutes (this develops the gluten in the flour).
  3. Then slowly mix in 1/4 cup olive oil and 1 teaspoon salt. Add more oil as needed during the process of making the dough(you have to pay attention the the look and feel of the dough).
  4. Then slowly mix in 3 cups flour (at first in the mixer (if you have one), then by hand if kneaded (haha get it!) – Remember to save 1/4 cup of flour for rolling out the dough).
  5. To mix by hand you need to have a clean surface and put flour on. You will knead the dough by using the heel of your hand to work the flour in to the dough. When finished the dough should be semi-firm, shiny and not sticky…
  6. Roll it in to a ball and rub some oil on it. Let it sit in a warm place with a towel over the top for 25-40 minutes to proof or until it has almost doubled in volume. Prepare toppings…

Toppings

8 oz Mozzarella Cheese (Fresh is best)

1 pt Cherry Tomatoes

1 1/2 oz Parmesan Cheese (Not Kraft, that is not cheese!!!)

1 t Salt (Kosher)

1/2 t Pepper (Fresh cracked)

1/4 bu Basil (get opal if you can)

  1. Slice Mozzarella cheese as thin as possible (or Shred) and save in the liquid (if there is any).
  2. Wash and cut tomatoes in half. Reserve.
  3. When dough has puffed up and is soft, cut it into 2 pieces and roll it out into 2 10-12inch circle and let it sit for 2 minutes (Make it 1/4-1/2 inch thick.
  4. Sprinkle Cherry Tomatoes over the top; place slices or shreds of Mozzarella cheese over the tomatoes and sprinkle with Parmesan. Bake in a 400 degree oven for 20-35 minutes.
  5. Remove and let sit for a few minutes (remember what happened last time you took a bite of the hot pizza?) Top with ribbons of Fresh Basil.
  6. Cut into slices and enjoy with family and good friends!

Please Note: All speling and grammars mistakes are solely those of Christopher A. West in his hurry to type up this recipe before class..

 

The Kitchen Project @ Sequoia High School

Recipe: Vanilla Chocolate Cookies

Yield: Feeds 6 people

1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter

1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

Equipment List:

22 cookie trays
4 bowls
and the rest I will tell you as we go…
Steamer or large pot with steamer insert.
(Disclaimer: All mistake of spelling and or inaccuracies in quantities or ingredients are solely attributed to Mr. West and his rush to type up the recipe before class. Thank you!)

 

 

 

 

The Kitchen Project @ Sequoia High School

Recipe: Whole Wheat Pizza with Cherry Tomatoes, Fresh Mozzarella and Basil

Yield: 2 10-12inch Pizzas

Preheat oven to: 400 degrees F

Ingredients

Dough

1 t Sugar (Cane or Brown)

1 1/4 c warm water (about 110 degrees F)

1 1/2 t Active Dry Yeast (to proof dough – leavening)

4 1/4 c Flour (Whole Wheat)

1/2 c Olive Oil (Extra Virgin)

1 t Salt (Kosher)

  1. The dough will take the longest to prepare so start with blooming your yeast. Add 1 teaspoon sugar, 1 1/4 cups of warm/hot water (about 110-115 degrees), and 1 1/2 teaspoons yeast to a bowl; cover with a towel and let sit for 5 min in a warm place. This will allow the yeast to eat the sugar (it is alive!) and release Co2 and Alcohol (that is the smell).
  2. Mix in 1 cup flour (slowly!!!) and stir for 5 minutes (this develops the gluten in the flour).
  3. Then slowly mix in 1/4 cup olive oil and 1 teaspoon salt. Add more oil as needed during the process of making the dough(you have to pay attention the the look and feel of the dough).
  4. Then slowly mix in 3 cups flour (at first in the mixer (if you have one), then by hand if kneaded (haha get it!) – Remember to save 1/4 cup of flour for rolling out the dough).
  5. To mix by hand you need to have a clean surface and put flour on. You will knead the dough by using the heel of your hand to work the flour in to the dough. When finished the dough should be semi-firm, shiny and not sticky…
  6. Roll it in to a ball and rub some oil on it. Let it sit in a warm place with a towel over the top for 25-40 minutes to proof or until it has almost doubled in volume. Prepare toppings…

Toppings

8 oz Mozzarella Cheese (Fresh is best)

1 pt Cherry Tomatoes

1 1/2 oz Parmesan Cheese (Not Kraft, that is not cheese!!!)

1 t Salt (Kosher)

1/2 t Pepper (Fresh cracked)

1/4 bu Basil (get opal if you can)

  1. Slice Mozzarella cheese as thin as possible (or Shred) and save in the liquid (if there is any).
  2. Wash and cut tomatoes in half. Reserve.
  3. When dough has puffed up and is soft, cut it into 2 pieces and roll it out into 2 10-12inch circle and let it sit for 2 minutes (Make it 1/4-1/2 inch thick.
  4. Sprinkle Cherry Tomatoes over the top; place slices or shreds of Mozzarella cheese over the tomatoes and sprinkle with Parmesan. Bake in a 400 degree oven for 20-35 minutes.
  5. Remove and let sit for a few minutes (remember what happened last time you took a bite of the hot pizza?) Top with ribbons of Fresh Basil.
  6. Cut into slices and enjoy with family and good friends!

Please Note: All speling and grammars mistakes are solely those of Christopher A. West in his hurry to type up this recipe before class..

 

The Kitchen Project @ Sequoia High School

Recipe: Lemon and Thyme Steamed Dover Sole with Quinoa and Cherry Tomato Compote

Yield: Feeds 6

Preheat Oven to 350 degrees

Ingredients:

10 oz Dover Sole Fillet (Lemon sole also works)

1 ea Lemon

1/3 bu Thyme

12 oz Cherry Tomatoes

1/3 bu Fresh Oregano

4 ea Cloves Garlic (peeled and chopped)

Salt and Pepper

7 oz Quinoa

14 oz Water

Salt

Zest of 1/2 Lemon

1 oz EVOO

Method:

  1. Preheat oven to 350 degrees. Wash and cut tomatoes in half. Peel and chop garlic. Pick Oregano.

  2. Coat tomatoes with 1/2 oz EVOO, garlic, oregano, salt and pepper. Place on a wire rack over a  sheet tray.

  3. Bake for 25-35 minutes or until the tomatoes are reduced in size by half and the sugars have concentrated.

  4. Soak quinoa in water for 10-15 minutes. Drain off into a fine strainer. Rinse. Combine quinoa with 14 oz water and bring to a boil over the stove with 1 t salt. Once at a boil, reduce to low heat, cook for 15 minutes. Cut heat and remove from stove.

  5. Zest lemon. Cut into thin disks. Place disks over a wire rack (make sure this rack fits inside your pan). Place fish over lemon slices and cover with thyme. Place more lemon slices over thyme and place rack in pan.

  6. Add enough water to pan as to coat the bottom of the pan (about 1 1/2 – 2 inches up) but not touch the fish. Cook over high heat for 5-10 minutes or until fish is cooked through.

  7. Remove tomatoes from oven. Chop and mix with quinoa, lemon zest and EVOO. Place fish over quinoa. Drizzle with residual liquid from tomatoes and a little olive oil.

Enjoy!

Equipment List:

Bowl

Sheet tray

2 Wire rack

2 pots or 1 pot and 1 pan (make sure the wire racks fit into the bottom of the pots).

Fine strainer
Spatula

Please Note: All speling and grammars mistakes are solely those of Christopher A. West in his hurry to type up this recipe before class..

 

 

 

 

 

The Kitchen Project @ Sequoia High School

Recipe: Mickey Lee Watermelon Refreshment

Yield: Feeds 6 – 12

Ingredients:

1 ea Heirloom Melon

1 ea Lemon

1/4 c Honey

1/4 c Water

1 T Vanilla Extract

2-4 c Ice

1/4 bu Mint

Method:

  1. Cut the rind off the Melon. Chop into cubes.
  2. In a small sauce pan, heat Honey, Sugar, and vanilla till it is smooth.
  3. Zest Lemon.
  4. Combine all ingredients in a blended and pulse until smooth.
  5. 5 minutes before guests arrive, blend in ice and Lemon Zest.
  6. Serve in a Rocks Glass with a sprig of Mint.

Enjoy!

Equipment List:

Blended

Small Sauce Pan

Knife

Cutting Board

Please Note: All speling and grammars mistakes are solely those of Christopher A. West in his hurry to type up this recipe before class..

 

The Kitchen Project @ Sequoia High School

Recipe: Karanata Kale Cakes with Mexican Crema and Spiced Cashews

Yield: Feeds 6 people

Ingredients:

1 bu Karanata Kale

3 oz Extra Virgin Olive Oil

3 ea Cloves Garlic (peeled and sliced)

3 ea Eggs

3.5 oz Cashews

1 T Spice Mix (1 t Paprika, 1/4 t Cayenne, 1/4 t Cinnamon, 1/4 t Ginger Powder, 1/4 t Cardamom Powder, 1 t Curry Powder, 2 T Sugar, 1/4 t Black Pepper, 1/2 t Salt – Or any mix premixed spice blend you like)

4 oz Mexican Crema (or Sour Cream)

Salt

Pepper

Method:

  1. Preheat oven to 350 degrees.
  2. In a large Bowl, place cashews, 1 oz oil, and spice mix (reserve a little spice mix for garnish). Toss and place in roasting pan, roast in over for 12-18 min. Check every few minutes to make sure the nuts are not turning dark brown. Remember that each oven cooks different and may have longer or shorter cooking times. When the nuts turn light brown pull from oven and remove from the roasting pan into a clean bowl.
  3. Wash and cut Karanata Kale into strips the size of your finger. Please do not cut your finger (it is an important tool in preparing the recipe). Place in a large bowl and combine with eggs. (Please omit the shell) Mix. Add salt and pepper.
  4. Heat a pan or wok over med heat. Once hot, add oil and saute 1/2 clove garlic for 1/2 minute. Mix up egg and greens then add 1/6th bu Kale and let it sit in the center of the pan until the Kale has begun to wilt and the egg has coagulated.  The flip and cook till tender. Remove from pan and place on a towel to drain excess oil. Repeat this process until you have 6 cakes.
  5. Plate with one Karanata Kale Cake in center of plate, topped with a dollop of Mexican Crema, some spiced nuts, and a little spice mix around the plate.

Remember, you must taste your food as you cook! Check for salt, texture, flavor, color, aroma, and visual appeal.

Great food is made with lots of love and should always be a pleasure to indulge upon.

Enjoy!

Equipment List:

1 ea Roasting pan

2 ea Large Bowl

1 ea cutting board

1 ea knife

1 ea pan or wok

1 ea tongs

+ whatever I forgot to mention…

Please Note: All speling and grammars mistakes are solely those of Christopher A. West in his hurry to type up this recipe.