Nutrition Class Day 7

Today was day 7 of my nutrition lab, and let me tell you i have had the greatest time ever! The menus have been so great! Yes, most of the things we make have meat in them, so for you vegetarians it's harder, but for those carnivores out there, your in luck. Today i think we had one of the best menus yet. There were beef sliders with cheese, and caramelized onions, Chicken Marsala, chicken with peanut sauce, chicken wings,(A lot of chicken today) Grilled Caesar Salad, The most Amazing Carrot Cake, and a few other goodies. P.S. if you guys ever have a favorite thing you like to make, let me know cause i probably have a great recipe for it. The recipe i would like to share with you today was a request. It was the Vegan Chocolate cake.

Vegan Chocolate Cake  

Yield: 12 servings

Ingredients:

3 cups all-purpose flour

2 cups raw sugar

1/2 cup cocoa powder

2 teaspoons baking soda

1 teaspoon salt

2/3 cup vegetable oil

2 teaspoons vanilla extract

2 teaspoons distilled white vinegar

2 cups water

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Generously spray two 9-inch square pans with pan spray.

2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.

3. Pour into prepared pans and bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a pick comes out clean. Remove from oven and cool. 

*We sprinkled powdered sugar on top of ours when wed plated them*

Another recipe i  would like to share is

Chicken Tortilla Soup  

Yield:  8 servings

Ingredients:

1 onion, chopped

3 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon fresh oregano, minced

1quart tomato strips

3 cups chicken stock

1 cup whole corn kernels

1 cup white hominy

1 poblano pepper, roasted, peeled and diced

1 (15 ounce) can black beans, rinsed and drained

1/4 cup chopped fresh cilantro

2 boneless chicken breast halves, cut into bite-sized pieces (about ½ pound, raw)

Flour tortilla strips, brushed with oil and baked until crisp

1 sliced avocado (do this right before service)

½ cup shredded low fat cheese

6 sliced green onions

Lime wedges, small

Directions:

1. In a medium stock pot, heat oil over medium heat. Sauté onion, garlic and chicken in oil until onions are softened. Stir in chili powder, oregano, tomatoes and stock. Bring to a boil, and simmer for 5 to 10 minutes.

2. Stir in corn, hominy, poblano pepper, beans and cilantro. Simmer for 10 minutes.  Add a bit more stock if soup gets too thick.

3. Ladle soup into individual serving bowls, and top with tortilla strips, avocado slices, cheese, green onion and lime wedges.

*I found this to have a very tomato taste to it, so if you don't like it as tomato-e then i would use less tomatoes.*  

Here are some pictures too! =)

   The Picture above is the serving line, with Corn Beef Hash in the front

This picture was a carving in a honeydew melon, by the vegetable and fruit carver

                                        More carved fruit

                          Our whole class. We have a pretty great bunch

             Above is the BEST CARROT CAKE YOU WILL EVER EAT!

                 Beef Sliders with caramelized onions, and cheese! Yumm

                    Twice baked potatoes with bacon and cheese

                                  Yummy Asparagus with Parmesan cheese

                              Chicken Tenders with Panko Bread Crumbs.