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Student Cookbook
Kitchen Tips:
- A student’s best friend is a crock-pot
or slow cooker. You can cook pretty much anything
in one of these. Just throw something in
with a little bit of water, set it on low before
you go to school and when you get home, viola—supper
is ready. Even though it’s not very “cool” it
is a great gift to ask for Christmas or your birthday!
- Don’t salt foods
on the surface before cooking; this dries and
toughens the food. Salt after you remove from
oven or microwave.
- Fresh garlic is best for
cooking; it is more flavorful. If fresh garlic
isn’t available
then use powdered garlic.
- To clean burned on food from pans, fill with
water, add 3 or 4 tsp. of salt and let soak a couple
hours.
- Separate two stuck glasses by putting one in
warm water and pouring cold water in the other.
- Rub a sliced onion on a burn to remove pain.
- Remove grass stains from clothes by spreading
cornstarch or talcum powder, then pour boiling
water on before washing.
- To clean stainless steal appliances, wash with
mixture of vinegar and soda water.
- Cooking up a few staples
on a night when you’re
home will provide some quick, easy meals when you
need them.
- Put several frozen
boneless, skinless chicken breasts in a pan
with a little olive oil, some onion and garlic
(if you have it) and cook them through until
no longer pink inside. When cool, set aside
some of the chicken in the fridge for your
next meal, then cut the remainder into cubes
and portion into freezer bags. Put into the freezer
right away.
- Do the same with lean hamburger or lean ground
turkey. Already cooked hamburger or turkey can
speed up preparation of chili or soups, tacos
or tortillas.
- If you like rice (jasmine and basmati rice
have an aromatic flavour), follow the instructions
on the package; make enough for 8 servings and
steam in the pot until fluffy. When cooled, portion
into freezer bags and put into the freezer immediately,
leaving some in the fridge for that week if desired.
- You can do the same with any kind of pasta
as you did with the rice.
- Any combination of the above can be heated
together in minutes with chopped vegetables and
a sauce as a stir-fry, or rolled into a pita
or tortilla, grilled in a pan as a quesadilla,
or topped with leftover chili.
- You can purchase fresh already chopped vegetables
and tasty bottled sauces. You may think it’s too
expensive, but if you don’t eat vegetables
any other way, then it is money well spent.
Recipes:
Ingredients |
Method |
1
lbs (or package) diced beef
1 tsp oil (vegetable, olive oil)
4 med diced potatoes
5 med diced carrots
2 med diced onions
1 c. sliced celery
1 ½ c diced turnip
1 can of tomato soup (no water)
½ tsp salt
½ tsp pepper |
Brown
beef in oil
Put in roasting pan or slow cooker
Add vegetables
Pour soup, add salt and pepper
If cooking in roasting pan, set oven to
300*F, cook for 3 ½ to 4 hours
If cooking in slow cooker, set to low and
cook for 4 to 5 hours
Makes about 9 cups |
|
Ingredients |
Method |
1
tbsp. cooking
oil
1 lb. lean ground beef
1 cup chopped onion
1 can (796 mL) diced tomatoes
1 can (398 mL) tomato sauce
Seasoning
of chili powder, garlic powder, salt & pepper
to taste
|
In a large
saucepan over medium-high heat,
brown 1 lb of ground beef in 15 mL
(1 tbsp) of cooking oil
Stir in 1 can (398 mL) of diced tomatoes & 1
can 398 mL) of tomato sauce
Cook over medium heat
for 10-15 minutes, stirring occasionally
Stir in 1 can (540 mL) of undrained kidney
beans
Makes 8 1-cup servings |
|
Ingredients |
Method |
1¾ c.
flour
1¼ tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
1/3 c. shortening or lard
2/3 c. white sugar
2 eggs
2 to 3 mashed bananas (old bananas that
have been frozen then thawed, work the
best) |
Combine
all the dry ingredients. Soften the
shortening in the microwave. Add the
shortening and eggs to the dry ingredients.
Add the bananas and beat together with
an electric beater or by hand. Add
a little bit of water, to make batter
and little smoother. (I usually add
about ¼ of a cup)
Put
batter into greased muffin tins. Fill
the tins approx. ¾ full.
Bake in a 350*F oven for 20 minutes.
To see if muffins are done gently press
on top of muffin. If it bounces back
up then muffins are done. (Can also pour
batter into a loaf pan, but bake for
40-50 min.) |
|
| Warning—dangerously
good, but might not work out
the first time you try to make
it. |
Ingredients |
Method |
4 c brown sugar
2 c heavy cream (whipping cream
works best)
½ tsp.
vanilla (can add a little more
if desired)
|
Mix
sugar and cream in a thick-bottomed
pot. Stir on high until sugar
is dissolved. Turn stove down
to 7-8 and let sit for 10 min.
After 10 min, check to
see if fudge is ready by dropping
a bit into a cold glass of water,
if fudge forms a clump and stays
together then it’s ready. If
it doesn’t form a clump
leave on stove for a few more
minutes until ready. Use the
cold water method to check when
it’s ready. Take the pot
off stove and add vanilla. Beat
with electric hand beater for
5 min or until very thick and
looses its shininess. Pour into
a greased pan and let sit until
hard. Give a good hour to let
harden.
If fudge does not harden the first
time you can still save it. Scrape
mixture back into a pot and set back
on the oven on 7-8 temperature. Use
cold water method to check if ready.
If ready then beat again and pour
back into greased pan.
|
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Portion Comparisons:
- 2 tablespoons salad dressing
= ice cube
- 3 ounces meat = deck of cards
- 1
ounce meat = matchbook
- Medium apple = tennis
ball
- Medium potato = computer mouse
- Medium
onion = baseball
- ½ cup cooked
pasta = ice cream scoop
- 1 ounce bread = CD case
- 1 cup
broccoli = light bulb
- 2 tablespoons peanut butter
= golf ball
- 1 ounce cheese = domino
Measurements:
- Tsp. = teaspoon
- Tbsp. = tablespoon
- c. = cup
- oz. = ounce
- mL. = millilitre
- L. = litre
- g. = gram
- kg = kilogram
- lbs = pounds
|
- 1mL = ¼ tsp
- 1 oz = 30g or 30mL
- 1 pint = 500mL or
2 C
- 5mL = 1 tsp
- 8 oz = 250g or 250
mL
- 1 quart = 1L or 4
C
- 15mL = 1 tbsp
- 16 oz = 500g or 500mL
- 1 gallon = 4L or 16
C
- 125mL = ½ C
- 250mL = 1 C
- 1000mL = 1L or 4 C
- 1000g = 1kg
- 1 lbs = ½ kg
or 500g
|
**1 gram is equivalent to 1 millilitre**
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