This week is all about using leftover Thanksgiving ingredients. The Tokeneke and Royle Sprout Chefs will work together to mix crepe batter. Then they will cook and fill their own crepes with their favorite ingredients. For Cooking with Chef Lisa, the chefs will fill their crepes with savory ingredients such as ham, turkey, cheese and assorted (and leftover) veggies. For Royle's and Tokenke's Pies, Cakes, Cookies and More classes, the chefs will have their choice of sweet things such as ice cream, jams, jellies, whipped cream, chocolate, leftover pumpkin pie filling, caramel, and/or Nutella.
Holmes' Stone Soup class will listen to The Real Story of Stone Soup by Wing Chang Compestine and make their own version of Ramen soup using fresh vegetables and meats using chop sticks and Chinese soup spoons.
Hindley's Pies, Cakes, Cookies and More class will make the holiday Soul Food staple, sweet potato pie. They will make their own pie crust and mash fresh sweet potatoes with eggs, milk and spices to create the filling. Pies will be baked at home.
All recipes follow:
1 cup flour
1 cup milk
1/4 teaspoon salt
2 tablespoons melted butter
Mix flour and eggs in a bowl.
Gradually add milk and stir until everything is combined. Whisk until all lumps are dissolved and the batter is the consistency of heavy cream.
Add salt and melted butter.
Pour 1/4 cup batter on to the hot griddle to make a 6 inch crepe.
Cook the crepe for about two minutes, until the bottom is light brown. Flip and cook for one more minute.
Fill with savory or sweet ingredients, or what about Thanksgiving leftovers?
Ramen Soup is a great way to clean out the refrigerator of random left overs that we all have in our refrigerators, such as half a bell pepper, a few green onions, broccoli, a chicken breast etc... The recipe below is suggested, but can be changed to fit particular tastes or for the ingredients you already have on hand. You can buy Ramen in specialty stores, or you can buy the poor college student's pack in any store. I do not use the flavor packet because it contains too much sodium.
broth (beef, chicken or veggie)
beef, chicken, pork, fish or tofu
Slice and fry the pork, fish, beef, chicken or tofu in a wok with 1 clove of chopped garlic and a couple of teaspoons of ginger, in a tablespoon of sesame oil.
Put into a bowl and reserve.
Stir fry veggies such as onions, broccoli, carrots etc... in another tablespoon of sesame oil and put into bowl.
Pour four cups of broth (beef, chicken or veggie) into the wok until boiling and cook the ramen noodles for 3 minutes.
Add the meat and veggies and heat through. At this point, add spinach, just long enough to wilt and add half a boiled egg, if you like.
Divide the soup into soup bowls.
Sprinkle with sliced green onions and sesame seeds.
Sweet Potato Pie
3-4 medium sweet potatoes or approximately 2 cups
1/2 stick butter, softened
1/4 cup sugar
3/4 cup brown sugar
2 eggs, beaten
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup evaporated milk
1 unbaked pie crust
Preheat oven to 350 degree F.
Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool.
Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.
In a medium bowl, beat together butter, sugar, and brown sugar until creamy.
Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt.
Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.
Bake on bottom rack of oven for 1 hour or until center of pie is firm.