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July 2019 GF Newsletter and Recipes
THE CENTRAL IOWA CELIAC CONNECTION Education and Support for Those with Celiac Disease And Other Gluten Intolerance Issues June 2019 Newsletter and Recipes Thank you all who came to our summer potluck! We had a great crowd for our Summer Picnic theme, even though it was the July 4th weekend. I was a little concerned if we would have a good turnout, but we always have our great group of members who want to share our wonderful gluten free potlucks. The steering committee provided Ball Park Franks and gluten free sausages, as well as hash brown potatoes and tater tots. The sausages from Costco were Gilbert’s Chicken Sausage (cheddar), Amylu Chicken Sausage (apple and Gouda) and Sabatino’s Chicken Sausage (Mozzarella and roasted garlic). The sides and desserts were fabulous!!! I just know there are no better gluten free cooks and bakers anywhere than we have in our Central Iowa Celiac Connection!!! We had a fun bread challenge that was organized by Ashley Danielson from the West Des Moines Hy-Vee Health Market. Ashley set out several different types of bread for you to vote on - Rotella's, Udi's white bread loaf, Glutino, Canyon Bakehouse, and Schar. This was a great chance to taste 4 or 5 different breads! We wanted everyone's input! Udi's new white bread loaf won first place! Second place was the Canyon Bakehouse Heritage Bread. Thanks to all who emailed your recipes to me for the newsletter before and after this pot luck! I really appreciate that since it takes much time for me to retype all those that were not sent, along with all the ones that don’t have email! There are lots of information (and pictures!) on the Central Iowa Celiac Connection website! Go to www.celiacsconnect.com. -
It Really Brightens up Hearty Vegetables, Like Broccolini, and Something Magical Happens When It’S Combined with All That Sauteed Garlic
And thank you for the support! A zine is about the here and now. As I am typing this we are seven months into the pandemic. The restaurant has been open for a bit, mostly for delivery. We have a little outdoor seating, in the form of a few hijacked parking spots out front. There are tables up and down the block and people don’t mind much. That’s how things are now. The city is allowing some indoor dining, but we won’t be doing that any time soon. But let’s go back a few decades for the back back story... Since the 80s, I’ve been cooking vegan food in Brooklyn as a way to bring people together. In the form of feminist potlucks or hosting brunches at any of the two dozen apartments I’ve lived in all over the borough. Feeding people in the park through volunteer organizations, or at fur-free Friday in the 90s. Even just cooking some latkes for my family at Hannukah. Really, any opportunity to serve people vegan food and I’m in. So having a vegan restaurant in Brooklyn, just a few blocks from where my grandfather grew up actually, was a natural culmination of passion, community and a sense of duty. A few years ago, when I was well into my forties, I was lucky enough to partner with Sara and Erica, whose family also has had ties to the neighborhood for decades and who also just want everyone to eat vegan. Well, great! A meal is born.. -
Mixed Grille Entrees
Creative Catering PAGES General Information 2 - 3 Hors D’oeuvres 4 - 5 Party Trays 6 Breakfast Buffets 7 Deli Style Lunch Buffets 8 Working Bag Lunches 9 Specialty Salad Creation 10 Buffet Cuisine / Accompaniments 11 - 12 Themed Buffets 13 - 14 Plated Cuisine / Accompaniments 15 - 17 Desserts 18 Beverages 19 Homemade Soups 20 For Personalized Service, Please Call Us at (563) 582-5100 General Information Creative Catering Creative Catering is proud to present innovative and delicious cuisine, a step ahead of the tra- ditional, for all of your catering needs. Our specialized styles of menus and services are availa- ble to accommodate all size groups at many budgetary levels. We pride ourselves on custom tailoring catering services and menu concepts based on each customer’s individual needs. We will do our best to fill every request. Our expertise of catering and event planning covers a broad spectrum of clientele from simplistic corporate and social gatherings, festive holiday celebrations, corporate picnics to elaborate affairs featuring thousands of enchanted guests. Our Guarantee We guarantee total satisfaction and on-time service. The creative catering manager is always available to assist you with expert special event planning and orchestration. Placing an Order Call Creative Catering at 563.582.5100. Standard orders should be placed 48 hours prior to the start of your event, to ensure product availability. For placing orders for special services or items, we recommend placing your order two to three weeks in advance. When making a reservation, please provide the following information: Date and time of catered event Number of attendees Location of event and building Contact name and phone numbers Name of person holding event/type of event Pick-up time All orders will be delivered within a 30-minute window prior to your serving time. -
The Modern Food Dictionary
THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water. -
Mondays to Sundays Dial 19 for Room Service
6:00AM - 11:30PM | MONDAYS TO SUNDAYS DIAL 19 FOR ROOM SERVICE BREAKFAST American Breakfast P250 Breakfast Burrito P250 • Two fried eggs Sausage patty, bacon, 2 pieces eggs, hash brown with • Ham or Crispy Bacon cilantro leaves wrapped in tortilla, • Bread, butter & jam served with sliced tomatoes • Coffee or tea and grilled button mushrooms on the side • Chilled orange juice or sliced fresh fruit in season with choice of coffee, tea or chilled orange juice. Filipino Breakfast P250 Dirty Breakfast P269 • Two fried eggs Our version of the English breakfast: crispy bacon • Choice of Beef Tapa, Pork Longganisa, Chicken and sausage patty, two fried eggs, beans served Longganisa, Skinless Longganisa, Pork Tocino, with hash browns and grilled button mushrooms, Chicken Tocino, or Corned Beef with choice of coffee, tea or chilled orange juice. • Garlic fried rice • Pickled papaya Pancake/Waffles P120 • Coffee or tea Served with butter and maple syrup • Chilled orange juice or sliced fresh fruit in season with ham P180 with bacon P220 Breakfast Ala Carte Fried Eggs P100 Extra Bacon P120 Plain Bread P80 Plain Omelette P100 Oatmeal with Fresh Milk P100 Wheat Bread P80 Vegetable Omelette P120 Cornflakes with Fresh Milk P100 Garlic Bread P80 Ham & Cheese Omelette P150 SOUP Cheddar Broccoli Soup P150 Minestrone Soup P120 Rich cheddar cheese perfectly balanced A hearty Italian clear soup made wholesome flavorful with fresh broccoli. Served with a slice of toast. vegetables. Served with a slice of toast. Cream of Zucchini Soup Cream of Mushroom Soup P120 with Herbs P130 Creamy mushroom soup topped with croutons. Freshly pureed zucchini in a creamy soup. -
Full Curriculum Overview
COOKING WITH CURIOSITY ion 1 and Nick Lee COOKING WITH CURIOSITY This curriculum is written with sixth- to ninth-grade students in mind. However, all of the lessons are easily adaptable for younger students. To adapt for earlier grades, we suggest integrating more synchronous learning and guiding students through the lessons. The curriculum is intended to be taught sequentially, starting with unit one and ending with the final project in unit four. However, each lesson and unit can be taught on its own. All lessons are written to a student audience and can be completed asynchronously with teacher supports. Curriculum Goals The goals of this curriculum are to introduce students to cooking skills and reflection practices so that they can cook confidently on their own terms. Skill development lessons and choice-based recipes encourage personalized learning. Lessons include space for students to apply those skills to personal food histories and stories. Ideally, students will walk away from these lessons with practical kitchen skills, a curiosity-driven approach to food, and a deepened connection to the dishes and recipes that are meaningful to them and their family members. Essential Questions • How might learning new skills in the kitchen encourage students to question expectations of perfection, allowing students to let themselves make mistakes and experiment? • How might skills-based kitchen lessons teach students to experiment and cook on our own terms? • How might cooking create a deeper relationship with the past—connecting food histories and family traditions and stories—and what foods are meaningful to each student? Guiding Principles The curriculum is centered on three guiding principles that support learning in the kitchen. -
Appendix G: Produce Yield Ranking Tool Produce Yield Ranking Tool
52 CONTENTS APPENDIX G: PRODUCE YIELD RANKING TOOL PRODUCE YIELD RANKING TOOL 5 Ingredient is entirely edible and versatile. THIS RUBRIC IS BASED ON: Ingredient is entirely edible and versatile, the part(s) • How much of an ingredient is edible, 4 that is/are typically discarded could be used, but may • How versatile the ingredient is, and not add value to a dish. Ingredient has part(s) that are NOT edible and are • How much value it will add to a dish 3 challenging to repurpose, but what is edible is and the guests’ dining experience. versatile. Ingredient has part(s) that are NOT edible and 2 challenging to repurpose, and the edible part(s) are not versatile. Ingredient is mostly INEDIBLE and challenging to 1 repurpose. VEGETABLES Ingredient Score Reasons Recommendations Acorn • The entire ingredient is edible, including the • Seeds can be toasted and eaten like Squash skin and seeds. pumpkin seeds. • Compared to other squash, the skin of acorn • Could be used as an edible bowl (like 5 squash is typically thin and delicate. a bread bowl). • It’s simple and easy to cook. • SAMPLE DISH: Rice pilaf, garnished with toasted acorn squash seeds served in an acorn squash bowl Artichoke • Most of the artichoke is not edible and would be challenging to repurpose. • Leaves can be cooked and eaten, but the 2 yield is very low; so it would not add much value to a dish. • The heart of the artichoke is the only true edible part. Asparagus • The entire ingredient is edible, but yield • SAMPLE DISH: Spring asparagus and depends on quality. -
Taste of Homemakers 2012 Recipe Book
2 APPETIZERS/SNACKS Jean’s Cheese Ball Imogene Jordan, Anthoston Homemakers INGREDIENTS — 2 (8 oz.) pkgs. cream cheese 1 (8 oz.) pkg. shredded Cheddar cheese 1 Tablespoon finely chopped onion 1 Tablespoon finely chopped green pepper 1 (2 oz.) jar diced pimento Garlic powder to taste Chopped pecans DIRECTIONS — Mix the cream cheese and cheddar cheese, then add in onion, green pepper, pimento and garlic powder. Stir to mix ingredients well. Chill in refrigerator for an hour or more then form into a ball. Roll in chopped pecans to coat. Serve with crackers. Stuffed Celery Jeanette New, The Village Homemakers INGREDIENTS — Cream Cheese Chopped pecans DIRECTIONS — Mix well and stuff celery. NOTE: May substitute peaches and/or pineapple for pecans. Teriyaki Chicken Wings Marilyn Watson, Town and Country Homemakers INGREDIENTS — 3 lbs. chicken wings 3/4 teaspoon pepper 1/4 teaspoon garlic powder 1/3 cup lemon juice 1/4 cup catsup 1/4 cup soy sauce 1/4 cup oil 2 Tablespoons brown sugar DIRECTIONS— Mix sauce, then add chicken and marinate overnight in refrigerator. Arrange in a single layer baking dish and cook until done. Bake at 350 degrees for 45 minutes. 3 Bud’s Best Cheese Ball Karen Hill, Town & Country Homemakers INGREDIENTS — 8 oz. cream cheese 8 oz. reduced fat cream cheese 1/2 cup Stonewall Kitchen Apple Cranberry OR Old Farmhouse Chutney 4 green onions, diced (approximately 1/4 cup) 1 clove garlic, minced Dash of salt Dash of pepper 1 cup shredded Colby-Jack cheese 1/2 cup finely chopped pecans DIRECTIONS — Mix together the cream cheeses, chutney, onion, garlic, salt and pepper. -
Connections Member Newsletter - December 2017
CONNECTIONS MEMBER NEWSLETTER - DECEMBER 2017 Holiday Brunch Stunning decorations, exquisite food, live music & a visit from Santa await! Page 4 Holiday Workshop Holiday Cocktail Party Heather Moore Jewelry Show Join us for this family-friendly event, This year's festivities include Find the perfect gifts for the holidays in which you and your children can hors d'oeuvres, custom while supporting your Club! create homemade keepsakes! cocktails and prizes. Page 4 Page 5 Page 8 NEW MEMBERSHIP FOR PROSPECTIVE MEMBERS If someone you refer joins under MONDAY the Centennial Plan, 1 2 you'll receive a $50 gift certificate! 4 5 6 7 8 9 THE CENTENNIAL MEMBERSHIP 11 12 13 14 15 16 Celebrating our Connection to the Community & 100 Years on E. Wilson ROUNDTABLE LUNCH 12 PM 18 19 20 21 22 23 IT’S OUR ANNIVERSARY, BUT YOU (AND YOUR REFERRALS) GET THE BENEFITS! MONTHLY PAYMENT: $100 = Only $50 in dues + $50 for YOU to spend on food, 25 26 27 28 29 30 beverage, and event admission purchases CLUB CLOSED ONE-TIME INITIATION: $100 off standard fee of $500 Referring member enjoys a $50 gift certificate for each Why Refer? new member. Help us reach our goal of recruiting 100 new members in our building's 100th year. 02 For more information, please contact Krista Laubmeier: [email protected] or 608-255-4861. www.madisonclub.org CLUB HOURS DECEMBER 2017 Mon. - Thurs.: 7 AM - 10:30 PM MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY Fridays: 7 AM - 11 PM 1 2 Saturdays: 4 PM - 11 PM Sundays: Closed FISH FRY SPECIAL BREAKFAST: Complimentary coffee and pastries in Churchill’s Lounge Weekdays: 7 - 9:30 AM 4 5 6 7 8 9 LUNCH: LADIES BRIDGE FISH FRY HOLIDAY Weekdays: 11:30 AM - 2 PM 11:30 AM SPECIAL WORKSHOP 9:00 AM DINNER: Monday - Saturday: 5 - 9 PM HEATHER 10 B. -
Plane Crash Kills 5 Soldiers
(Periodicals postage paid in Seattle, WA) TIME-DATED MATERIAL — DO NOT DELAY In Your Neighborhood Norwegian Heritage Who will wear How Jell-O the Miss Norway En sann venn betyr mer for vår lykke enn tusen fiender changed crown? for vår ulykke. everything Read more on page 13 – Marie von Ebner-Eschenbach Read more on page 14 Norwegian American Weekly Vol. 123 No. 12 March 23, 2012 Established May 17, 1889 • Formerly Western Viking and Nordisk Tidende $1.50 per copy Norway.com News Find more at www.norway.com Plane crash kills 5 soldiers News Apple, the world’s most valuable Military exercise company with a market value of turns deadly with more than USD 550 billlion, beats the Norwegian pension mountain crash in fund in value. The Norwegian state pension fund reported their northern Sweden 2011 results on March 16. The year-end balance amounted to NOK 3.312 billion, slightly less STAFF COMPILATIO N than the market value of Apple, Norwegian American Weekly after reporting a loss of NOK 86 billion last year. Interestingly enough, Apple was the Pension Fund’s single most profitable in- Five Norwegian aviation of- vestments last year. fers died when the Norwegian (blog.norway.com/category/ military transport aircraft Hercules news) C 130-J went missing in northern Sweden on March 15. The aircraft Culture and officers were participating in Frustration over Stockholm’s the international military exercise claim to be the “Capital of Scan- “Cold Response,” with 14 coun- dinavia” has reached new levels, tries represented by more than as angry Norwegian delegates 16,000 soldiers. -
Soups and Salads
Soups and Salads Cream of Potato Soup Julie Cerny 3 Cups Water 5 medium potatoes 3 chicken bouillon cubes ½ Cup finely chopped onion Thickening sauce: 1/4 lb. Margarine, 2 C. Milk, 45 Tbsp. Flour, ½ tsp. Salt and 8oz pkg. Cream cheese. Boil water, potatoes, bouillon cubes and onion until vegetables are done about ½ hour. Make a white sauce of margarine mixed with flour until mixture is melted and crumbly. Gradually add milk and whisk occasionally while cooking until thick. Add the salt and cut the cream cheese into cubes. Melt in the cream cheese and add the white sauce to the potato and onion mixture. Serves 10. This should be served in a crock pot as it may scorch in a regular pan on the stove. This is a good soup to make almost any day as most people have the ingredients on hand. I helped Doug on the phone one Sunday with a potato soup. He said Angie and Cameron loved it. Oyster Stew John and Wilma Sukup 2 Gal. Milk 4 Small Cans Oysters 4 T. Margarine Salt & Pepper to taste Heat milk slowly, add oysters and simmer 10 minutes. Add margarine. Serve. This was a favorite of John and Wilma Sukup. Also a favorite of Ray, Dan, and Dave Sukup. I hated the grainy taste of the oysters. Mother used to order these little beasts fresh from the grocery. They would come in a quart container. They were packed in their own slimy juice and my brothers and my Dad just pulled them out of the container and ate them raw! Mother always made Salmon Soup for me. -
Outline of Food Preparation
Outline of food preparation results. Food preparation includes but is not limited to cooking. 1 What type of thing is food prepa- ration? • Art – an art, one of the arts, is a creative endeavor or discipline. • Culinary art – art of preparing and cooking foods. • Skill – learned capacity to carry out pre-determined results often with the minimum outlay of time, en- ergy, or both. • Meal preparation 2 Essence of food preparation • Chef – a person who cooks professionally for other people. Although over time the term has come to Food preparation at the Naval Air Station, Whidbey Island, describe any person who cooks for a living, tradi- Washington state tionally it refers to a highly skilled professional who is proficient in all aspects of food preparation. • Cooking – act of preparing food for eating. It en- compasses a vast range of methods, tools and com- binations of ingredients to improve the flavour or digestibility of food. It generally requires the selec- tion, measurement and combining of ingredients in an ordered procedure in an effort to achieve the de- sired result. • Cuisine – specific set of cooking traditions and prac- tices, often associated with a specific culture. It is often named after the region or place where its un- derlying culture is present. A cuisine is primarily in- fluenced by the ingredients that are available locally or through trade. Chicago-style deep-dish pizza from the original Pizzeria Uno lo- cation 3 Food preparation techniques The following outline is provided as an overview of and a topical guide to food preparation: 3.1 Baking Food preparation – preparing food for eating, generally requires selection, measurement and combination of in- • Baking – the technique of prolonged cooking of gredients in an ordered procedure so as to achieve desired food by dry heat acting by convection, normally in 1 2 3 FOOD PREPARATION TECHNIQUES • Steaming – boiling water continuously so it vapor- izes into steam and carries heat to the food being steamed, thus cooking the food.