Quinoa (KEEN-WAH). IS. AWESOME.
So today is Buffet of Grains! We made Bulgar wheat, Quinoa, Couscous, Risotto, and Wild Rice. Yum! My 1st pd. kids ate every bite and loved it all! Their fave was the risotto, so I thought I would put this recipe up first. The couscous and wild rice recipes are so simple I probably won’t post them here, but I will post the other two later on. Like, tomorrow.
Welcome to the grain unit! Yesterday we made this Spanish rice, and today we did our grain notes. To start out the grain notes we go over the Food pyramid in general and discuss calories. It’s amazing, but these kids have NO idea how many calories they need in a day and REALLY no idea how many calories are in the foods they eat. It’s always an enlightening discussion.
So yesterday my first class made whole wheat chocolate chip pancakes, bacon, and smoothies as their “chosen” breakfast. It went great! I took all these pictures and then forgot to take any of the FINISHED PRODUCT. Well, that just won’t do! So I decided to scrap that class and do 7th pd.’s class instead, since it was so similar. They chose pumpkin waffles, a berry smoothie and bacon.
So all three classes of these muffins have been made, and (almost) all came out well. I happened to grab a piece of muffin that was basically falling off in one kitchen and I had to spit it out! I guess they went wrong with their leavening agents (baking powder and baking soda, in this case) but MAN was it gross. I mean, I told them to dump all their muffins in the trash. Yuck. Otherwise, good things happened.
Because of PSSA testing, we have block days Monday-Thursday this week. That means that instead of 3 recipes we are making two. Today and tomorrow are pumpkin streusel muffins. I will post them tomorrow. They are SO good, almost more like cupcakes.
This recipe was developed entirely by my co-worker and myself! I was mostly just the taste tester though 🙂
Do you know how microwaves cook food?
The magnetron converts electricity to electromagnetic energy. The stirrer disperses the microwaves which are then attracted to the fat, water, and sugar molecules in food. The waves penetrate the food about 1 inch, causing the molecules to vibrate a billion times a second. The vibrating molecules create friction, which causes heat! The rest of the food cooks by heat induction.
You are now almost as smart as my high school students, who today are taking their microwave test!
Since we didn’t cook this morning, I thought I would throw up some pics I took this weekend. Sunday night my friend Kristen hosted a “make your own calzone” night. There were six of us plus two little boys. I brought the dough, Kristen made the fillings. It was FAB and delish.
Happy kids today in my 1st pd. Essentials of Cooking class!