Recipes

Write Your Own Recipe!
For this assignment you are asked to write a recipe in English of a dish you know how to prepare. It can be the anything you like (tortilla, a cake, etc) and something that you are able to make without the help of your parents. You can work with a partner on this activity, but only one partner. You can take a recipe you have in Spanish and translate it into English, but make sure you translate it properly (with correct grammar). This project is due on Thursday, May 24 in class and you will receive an extra point if you bring in the prepared dish to class. If every group brings in a prepared dish, then we can have a small party where we taste food and talk about how we cooked the food!

Recipe Vocabulary
Bake Microwave Combine Steam Boil
Fry Mix Peel Measure Mixture
Grill Chop Refridgerate Flatten Roll out
Halved Minced Heat Saute Serve


Examples:

Butter Pie Crust Recipe (without lard)
Makes 2 single crusts


Ingredients:
2 3/4 (650 ml) cups all-purpose flour 

1 teaspoon salt 

1 cup (236 ml)(2 sticks) plus 2 Tablespoons cold unsalted butter, cut into small pieces

1/2 (118 ml) cup ice water


Directions:
1. Combine flour and salt in medium bowl, cut in butter with a pastry blender until mixture is crumbly.

2. Sprinkle water, 1 Tablespoon at a time, over flour mixture, tossing lightly with a fork until mixture forms an even dough.

3. Divide dough in half; flatten and shape into disks, and wrap each in plastic. Refrigerate, wrapped in plastic, for 1 hour.

4. Roll out pastry on a lightly floured surface into circle about 12 to 14 inches round.

5. Carefully fold in quarters, lift gently and unfold into 9-inch pie pan.

6. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges.

Tomato Rosemary Veggie Soup

– serves 2 as a main course

Ingredients

• 1 can cherry tomatoes in puree or other small tomatoes packed in puree – squished with a fork or left whole if you choose
• 1 1/2 cup water
• 1 tsp. extra virgin olive oil
• 2 sprigs rosemary – leaves removed from stems and chopped
• 1 large clove garlic – minced
• 1/2 medium zucchini – halved and then cut in half again
• 1/2 of one 14 oz. can of brown lentils
• 1/2 small bunch of kale – tough stems and ribs removed and then roughly chopped

Directions:
- In a medium stockpot, heat the olive oil on medium heat. Add garlic and rosemary and saute until cooked and tender but not brown – about 2-3 minutes. Add water and tomatoes in puree. Cook for about 15 minutes to let the flavors percolate. Add lentils, kale and zucchini and cook until fork tender – I tend to like my veggies al dente so this took about 8 minutes. Cook more if you feel they need it. If you have it handy, top with a quick grate of fresh Parmesan cheese. Serve immediately.