Monday Royle class (Pies, Cakes, Cookies and More) made lemonade pies found on last week's blog.
Tuesday Holmes and Wednesday Tokeneke classes (Pies, Cakes, Cookies and More) learned about the history of ice cream, made their own ice cream in a bag and built ice cream sundaes.
Thursday Tokeneke and Friday Royle classes (Cooking With Chef Lisa) tasted chicken kebobs and kafta. They made tzatziki and hummas and created a pita sandwich using their favorite ingredients. All recipes are below.
Ice Cream Made in a Bag
for Pies, Cakes, Cookies and More
½ cup milk
½ cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
Lots of ice
6 tablespoons kosher or rock salt
one gallon sized freezer bag
one sandwich-sized freezer bag
In a small Ziploc bag, combine cream, milk, sugar and vanilla. Remove as much air as possible from bag, before tightly sealing it.
Fill the larger bag halfway with ice. Add salt over the ice. Mix the bag to help distribute the salt.
Place the bag of ice cream mixture inside and seal the larger bag well. Shake the bag continuously for about 10-15 minutes, or until the mixture become firmer. Use a kitchen towel or oven mitts to protect your hands from the cold.
Remove the ice cream filled bag from the ice, wipe the bag clean from salt, and scoop out the ice cream to serve. Be careful to keep the salty ice out of the ice cream.
Cooking with Chef Lisa Recipes:
1 lb. ground beef
1/2 bunch of fresh parsley
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon cinnamon
1/2 teaspoon pepper
1. Chop the onion and parsley.
2. Mix all the ingredients together in a bowl until evenly distributed.
3. Wrap the meat mixture around wooden skewers - 1" to 2" in diameter.
4. Grill until cooked though or bake at 350 degrees for 19-26 minutes, turning them once.
Garlic Chicken Kebobs
2 chicken breasts
1/2 cup olive oil
2 garlic cloves
1 teaspoon salt
1 lemon, juiced
1. Cut the chicken breasts into 1 1/2 x 1 1/2 pieces and place in a bowl.
2. To make the marinade, pour the olive oil into a small bowl.
3. Chop the garlic finely and add to the olive oil.
4. Add the salt and pepper.
5. Juice the lemon and add it to the marinade
6. Pour the marinade over the chicken and let it sit in the refrigerator for at lease an hour.
7. Skewer marinated chicken onto wooden skewers.
8. Grill or bake at 350 degrees for 19-26 minutes.
1 (32 ounce) container plain low-fat yogurt
1/2 cucumber peeled,
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
1 teaspoon dill
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1. Mix all of the ingredients together, cover and refrigerate.
This is good as a vegetable dip or to put on a pita sandwich. The ingredients will keep for about a week. It is much better the next day.
2 (15 oz) cans chickpeas, drained and rinsed
1/2 cup olive oil
1/2 a lemon juiced
2 Tablespoons chopped parsley leaves
2 garlic cloves chopped fine
1 1/2 teaspoon salt.
1/2 teaspoon sesame oil
1/4 teaspoon cumin
1/4 teaspoon pepper
1/4 cup of water
1. In a blender combine all the ingredients except the parsley and blend on low speed until smooth.
2. Stir in chopped parley.
3. Serve on a plate with olive oil drizzled on top.
This is also good as a vegetable dip or to put in a pita sandwich.