Miss McDonnell

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Spicy Crab California Roll

 

2 cups water

1 cup Calrose rice

1 cup crab meat, chopped

2 tbsp mayonnaise

Siracha, to taste

Cucumber

Avocado

¼ cup rice vinegar

1 tbsp sugar

1 sheet nori

 

Directions:

1.   Bring water to a boil.

2.   Rinse and drain rice. Add to boiling water and stir.

3.   Cover rice, turn heat to low and let cook for 18-20 minutes.

4.   While rice id cooking, chop crab meat into small pieces, add mayonnaise and siracha.

5.   Cut peeled cucumber and avocado into ¼ inch batons.

6.   In a small bowl, add rice vinegar and sugar. Cook on high in microwave for 1 minute to dissolve sugar.

7.   Add vinegar mixture to cooked rinse and fluff with a fork. Let rice cool.

8.   Place a piece of saran wrap on your counter and place half of a sheet of nori onto the saran wrap.

9.   Spread ½ cup of the rice over the nori, spreading it about an inch over top of the nori.

10.                Place, cucumber, avocado and crab meat in a line across the rice.

11.                Roll the roll tightly and seal with the saran wrap, refrigerate for 1 hour.

12.                Using a sharp knife, slice the roll into ¾-1 inch pieces.

13.                Serve with soya sauce, mayo an siracha mixture, wasabi and pickled ginger 

 

A few things I would like you to do:

 

1.   Why is Calrose rice used in this recipe?

2.   What different fillings can you use in a California roll? What would you prefer?

Send your answers to my e-mail or on the Instagram account!

Music: https://www.bensound.com

For the Chocolate Cake:

 

2 cups white sugar

1 ¼ cups flour

¾ cup cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 eggs

1 ½ cup milk

½ cup vegetable oil

2 tsp vanilla extract

 

Directions:

1.   Preheat oven at 350 F.

2.   In bowl, combine sugar, flour, cocoa powder, baking powder, baking soda and salt.

3.   Add eggs, milk, vegetable oil and vanilla. Mix well.

4.   Grease a bundt pan.

5.   Pour batter into the pan so that it is just a little over half full (the full recipe should do this).

6.   Cover with parchment paper and bake in the over for 45 min or until a toothpick comes out clean.

7.   Remove from pan and let cool completely before adding icing.

 

For the Boiled Icing:

 

4 egg whites

2 cups brown sugar

¼ cup water

Pinch of salt

 

Directions:

1. Whip egg whites until they form soft peaks. Set aside.

2. In a saucepan, mix brown sugar, water and salt.

3. Bring brown sugar mixture to a boil over medium heat.

4. Once mixture starts to boil, boil for exactly 2 ½ minutes.

5. Begin whipping egg whites again and gradually add brown sugar mixture (about a ¼ cup at a time) to the egg whites while whipping.

6. Once all brown sugar mixture is added, whip icing for another 2-3 minutes until think and fluffy  Enjoy!

 

A few things I would like you to do:

 

1.   What is the purpose of vegetable oil in a cake?

2.   What would happen if you undercooked the brown sugar mixture for your boiled icing? What about if it was over cooked?

3.   Why would you want to freshly make your boiled icing rather than the day before? What happens if it sits out for a long time?

4. You can add cream of tartar to the boiled icing. What benefit would this give your icing?

 

 

Send your answers to my e-mail or on the Instagram account!

Music: https://www.bensound.com

Posted: May 19, 2020

Hi All!

Hope you are enjoying the beautiful weather!

This week, we are continuing with the letter T for Tenderness and showing kindness to yourself :)

Please see the powerpoint below for some notes on Appreciating Happy Experiences and a reflection assignment!

Have a great week, Tommies!

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File appreciating_happy_experiences.pptx738.25 KB

Tomato Soup

 

6-7 tomatoes

2 tbsp oil

½ tsp salt

¼ tsp pepper

3 cloves crushed garlic

1 ½ cup chickpeas (separated)

1 medium onion, sliced

1 tbsp oil

2 cloves crushed garlic

½ tsp salt

¼ tsp pepper

½ tbsp paprika

½ tbsp balsamic vinegar

1 tsp rosemary

2 tsp basil

1 cup milk

1 ½ water

½ tbsp oil

½ tsp paprika

Splash balsamic vinegar

 

Directions:

1.    Preheat oven 450 F.

2.    Wash and rinse tomatoes and cut each into chunks. Place tomatoes in a bowl.

3.    Add oil, salt, pepper and garlic to the tomatoes and stir to coat.

4.    Spread tomatoes onto a baking sheet and bake for 20-25 minutes.

5.    Drain and rinse chickpeas. Set aside 1 cup for the soup and ½ cup for garnish.

6.    Slice one onion.

7.    In a frying pan, on medium heat, add 1 tbsp oil.

8.    Add onions, garlic, salt and pepper to pan. Let cook until onions are translucent. 

9.    Add paprika, balsamic vinegar, rosemary, basil and the roasted tomatoes.

10.                  Add 1 cup chickpeas, milk and water.

11.                  Turn heat down and let simmer for 20 minutes.

12.                  While the soup simmers, heat ½ tbsp oil in a frying pan and add ½ cup chickpeas.

13.                  Sprinkle chickpeas with paprika and let cook for about 5 minutes then add splash of balsamic vinegar. Set aside.

14.                  After 20 minutes, let soup cool then blend until there are no chunks left in the soup.

15.                  Garnish soup with cream, chickpeas, green onion and red pepper flakes. Serve with a grilled cheese sandwich! ENJOY! 

 

A few things I would like you to do:

1.    What is the benefits or adding chickpeas to the recipe?

2.    What is the roasting process doing to the tomatoes?

3.    What are your favorite ingredients to add to a grilled cheese sandwich?

 

Send your answers to my e-mail or on the Instagram account!

 

 

Music: www.bensound.com

Posted: May 11, 2020

Hi Everyone!

To continue with the theme of Tenderness, this week I want you to focus on all the things that you are grateful for :)

Below, you will find a powerpoint on expressing gratitude that I would like you to take a look at. As well, instead of a reflection, use some time this week to come up with 100 things that you are grateful for!

Have a great week!

Dinner Rolls & Bread

 

3 tsp yeast

3 tbsp sugar

2 cups warm water

2 tsp salt

3 tbsp margarine/butter

1 egg

5 cups flour

 

 

Directions:

1.    Place yeast, sugar and warm water in a bowl. Let sit for 5 minutes.

2.    After 5 minutes, stir in salt, egg and butter until butter is incorporated.

3.    Add flour, one cup at a time. Use a whisk for the first two cups, then switch to a wooden spoon for the remaining three cups. After the last cup of flour, form dough into a ball.

4.    Flour your work surface and turn dough out onto the surface.

5.    Knead dough for 5 minutes and form into a smooth ball.

6.    Oil a bowl, place the dough smooth side down into the bowl then flip it over.

7.    Cover bowl with saran wrap and let rise for at least one hour, until the dough has doubled in size.

8.    Punch down the dough and knead just a couple of times.

9.    Grease muffin pan or loaf pans.

10.                  If making rolls, divide dough into 24 equal pieces, form each piece into a smooth ball and place 2 balls into each muffin hole.

11.                   If making bread, divide dough into 4 equal pieces, form each piece into a smooth ball and place 2 pieces side by side in each loaf pan.

12.                  Cover with saran wrap and let rise for at least one hour or until doubled in size.

13.                  Preheat oven to 350 F.

14.                  Bake rolls or bread loaves for 18-20 minutes until golden brown.

15.                  Remove from oven, brush lightly with butter, let cool and ENJOY! 

 

A few things I would like you to do:

1.    What is the purpose of sugar in this recipe?

2.    Explain what is happening during the rising process.

3.    Why do you have to let the dough rise twice?

4.    What is the purpose of brushing the tops of the bread when it is finished cooking?

5.    What is gluten? What is its purpose?

 

Send your answers to my e-mail or on the Instagram account!

 

 

Music: www.bensound.com

Fish & Chips

 

5-6 potatoes

3-4 haddock fillets

1 cup flour (dredge) + 1 cup flour (batter)

1 tsp garlic powder

1 tsp paprika

2 tsp salt

½ tsp pepper

1 egg

1 1/3 cup milk

 

 

Directions:

1.    Peel, Rinse and cut up potatoes into fries.

2.    Bake in oven for 45-60 minutes on parchment paper lined baking sheet at 300 F.

3.    Preheat deep fryer to 190 C/375 F.

4.    Cut fillets into 3 pieces each.

5.    Place flour in a small bowl for dredging.

6.    In a separate bowl, mix together flour, garlic powder, paprika, salt, pepper, egg and milk.

7.    Lightly dredge each piece of fish in the flour, coat in batter, then gently place the fish into the deep fryer.

8.    Let cook for 3-5 minutes on each side.

9.    Transfer to paper towel when done.

10.                  When fries are finished in the oven, fry at the same temperature with the basket for approximately 2 minutes until lightly browned. Transfer to paper towel and sprinkle with salt.

11.                  Serve with Tartar Sauce & Coleslaw (recipes below) and ENJOY! 

 

A few things I would like you to do:

1.    What is the purpose of dredging the fish before coating in batter?

2.    What is the safe internal temperature of fish?

3.    What kind of cooking is deep frying? Dry cooking, moist cooking or combination cooking?

4.    What is happening when food is frying?

 

Send your answers to my e-mail or on the Instagram account!

 

Tartar Sauce:

1 cup Mayonnaise

1 ½ tbsp Relish

1 tsp Mustard

1 tsp Lemon juice

 

Mix all ingredients together!

 

 

Coleslaw:

 

1 bag cabbage mix

Mix together sauce:
1/4 cup chopped dill pickles
1 tbsp olive oil
1/2 tbsp Apple cider vinegar
1/2 tsp reg vinegar
1/4 tsp salt
1/8 tsp pepper
3/4 tsp mustard
1/4 cup mayo
1 tbsp sugar

Add sauce to cabbage mix and let sit overnight or at least a few hours.

 

 

Music: www.bensound.com

Posted: May 6, 2020

Just a reminder to practice your daily Mindful Minutes! :)

Posted: May 4, 2020

Energy Bars:

 

1 ½ cup peanut butter

¾ cup honey

3 tbsp ground flax seed

3 tbsp cocoa

3 ¾ cup quick oats

 

Directions:

1.    Combine peanut butter and honey in a large bowl.

2.    Mix in flax seed and cocoa.

3.    Add quick oats, mixing well.

4.    Prepare a square baking pan (8x8) by placing a pace of parchment paper in the pan.

5.    Place mixture in the pan and press into the bottom of the pan.

6.    Refrigerate for at least one hour or overnight, then cut into bars. ENJOY!

 

A few things I would like you to do:

1.    How many grams of protein does the peanut butter provide this recipe?

2.    What are some of the benefits of flax seed?

 

Send your answers to my e-mail or on the Instagram account!

 

Music: https://www.purple-planet.com

Posted: May 4, 2020

Hi Folks!

This week, we are focusing on the Letter T - Tenderness - and get this, you will be showing OURSELVES some tenderness.

The notes for Tenderness are attached, as well as the worksheet AND an article that I'd like you to reflect on - how will you be kind to yourself?

Have a great week, Tommies! And BE KIND to yourself!

 

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Added: Fri, Apr 24 2020
May 19th - Culinary Tech - Chocolate Cake with Boiled Icing
May 13th - Culinary Tech - Tomato Soup
May 11th - Culinary Tech - Dinner Rolls & Bread