Baked sweet potatoes are easy to make and are packed full of flavor and nutrients. There are many different recipes for these, but I follow this simple method. Preheat oven to 375. Cover sheet pan with foil or parchment because the natural sugars will leak out on the pan. Wash and scrub potatoes, then place on the pan. Bake for about 45 minutes or so. I generally turn the potatoes once for even cooking. When the potatoes are soft to the touch, remove them from the oven and let them rest for a few minutes. Enjoy! Have a Happy Thanksgiving!
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This week we'll wrap up our snacking and learn to make some pasta dishes.
(We'll also view the remainder of your presentations throughout the week.) Here is a summary of this week's schedule: Monday, 11/18 -- Snacks review / pasta preview * Tuesday, 11/19 -- Prepare ingredients for pasta dishes. Wednesday, 11/20 -- Fruits & vegetables / Sample pastas Thursday, 11/21 -- Fun with fruits & vegetables / presentations Friday, 11/22 -- Food unit recap / presentations * Lab activities planned on these days. Please dress appropriately. Thank you for preparing and sampling our snacks. Here are the recipes we used:
We used ricotta cheese for our spread. It has more calcium, less fat, and is lighter than cream cheese. Our spreads were heavily seasoned. If those flavors were too strong for your taste, you could easily reduce the amount or change the type of herbs & spices used. Look online for other recipes that appeal to you. Here are the recipes we used: This week we'll look at the remaining food group categories:
dairy and fruits & vegetables. Here is a peek at this week's schedule: Tuesday (11/12) -- Evaluation / survey / promotion presentations (Promotions due today) Wednesday (11/13) -- Lab preview and extension / promotion presentations * Thursday (11/14) -- An assortment of snacks: dips & spreads preparation * Friday (11/15) -- Sample & evaluate snack assortment / presentation leftovers * Lab activities planned on these days. Please dress appropriately. Rice is eaten worldwide with a variety of herbs, spices, and seasonings. Here are the recipes we used in class: Yellow Rice
https://www.allrecipes.com/recipe/237593/cindys-yellow-rice/ (This rice is peppery, so you might want to cut back the black pepper to 1/2 tsp.) Indian Rice https://www.allrecipes.com/recipe/222806/indian-rice-pilaf/ Mexican Rice https://docs.google.com/document/d/1gQVlDVJ0V7Q5IBCO7Nb5c2VLyxx4_x8Kwe0uQcZx0zM/edit Savory Herb Rice https://www.geniuskitchen.com/recipe/savory-herb-rice-315615 White Rice https://www.geniuskitchen.com/recipe/perfect-basic-white-rice-137364 This week we'll take a closer look at cereals and grains.
We'll also spend some time working on our infographics. Monday, 11/4 -- Grains & cereals / whole food lottery & sign up Tuesday, 11/5 -- Grains & cereals food group / portion sizes & servings Wednesday, 11/6 -- Rice: a promotional perspective * Thursday, 11/7 --Cooking rice tutorials & demo / recipes review & preparation * Friday, 11/8 -- Cook & eat rice * Lab activities planned on these days. Please dress appropriately. |