Cooking class outcome 07/05/2011
One thing we have the interns do during their time here is have a turn cooking a meal for their host family. It is a good experience to figure out how to prepare food in another country, figuring out translations, adjust measurements for altitude, making substitutions for what can't be found, etc. However, the intern staying with us, Hope, asked if we could have a cooking class each week instead of her cooking alone. She is a lovely girl who pitches in with cooking or cleaning up with no fuss, but she wanted an opportunity to learn some of our favorites, rather than find random stuff online to try.
So we have our weekly "cooking class". This week was the first, and it basically entailed the cooks (Hope and Stephanie, another intern) following a recipe from a book I have. They braised chicken, steamed asparagus and boiled sweet potatoes. It was delicious! I stopped in and gave pointers and helped peel sweet potatoes, but they successfully pulled off a wonderful meal with minimal input from me.
The one thing we hadn't counted on was the size of the chicken legs they bought. They were huge! Usually, an adult can eat one chicken leg in this recipe, but we were splitting and sharing these puppies. So I had to figure out what to do with all that leftover, wonderfully juicy, tender chicken. What indeed?
So we have our weekly "cooking class". This week was the first, and it basically entailed the cooks (Hope and Stephanie, another intern) following a recipe from a book I have. They braised chicken, steamed asparagus and boiled sweet potatoes. It was delicious! I stopped in and gave pointers and helped peel sweet potatoes, but they successfully pulled off a wonderful meal with minimal input from me.
The one thing we hadn't counted on was the size of the chicken legs they bought. They were huge! Usually, an adult can eat one chicken leg in this recipe, but we were splitting and sharing these puppies. So I had to figure out what to do with all that leftover, wonderfully juicy, tender chicken. What indeed?
Every Thursday for lunch, Kyle has a small group meeting with one or two of the men in our church. I host our teenage girls for lunch and a Bible study, so it is my one chance each week to try some girly food. You know, salads, dainty sandwiches, veggie dips, etc. So I decided to try a salad with the leftover chicken. I pulled it out of the air, kind of combining concepts from broccoli salad, chicken salad, and Megan's cabbage salad.
It turned out great! I really didn't expect much of it, so I didn't take any pictures at all during the process, but here is the basic recipe. Measurements are approximations based on my memory. I don't think it's picky. Thanks again to another intern, Manet, for helping me tweak the flavors and ratios while we waited for everyone to arrive and tried to keep our hands off of it in the meantime!
It turned out great! I really didn't expect much of it, so I didn't take any pictures at all during the process, but here is the basic recipe. Measurements are approximations based on my memory. I don't think it's picky. Thanks again to another intern, Manet, for helping me tweak the flavors and ratios while we waited for everyone to arrive and tried to keep our hands off of it in the meantime!
Tangy Chicken Salad
Lettuce - cleaned, chopped and set aside (for salad use, optional)
3 cups cooked chicken, chopped bite-sized or smaller
1 medium red onion, finely diced
Dressing: 3 T sugar, 1/4 cup apple cider vinegar (or a little more for extra tang), 1/4 cup vegetable oil, 1/2 t salt, 1/2 t garlic salt, 1/2 t pepper. Mix together well. (Can heat for a few seconds to help dissolve the sugar.)
1 package ramen style noodles, crushed (uncooked, discard the seasoning packet)
1 cup Craisins
2 cups fresh green peas, cooked
Instructions:
*Note on leftovers* The noodles softened after sitting in the dressing overnight, to the point where they seemed cooked. If making a large enough quantity that there will be some left, I would recommend providing the noodles for each to put on their own salad, much like croutons, so that it always has that great crunch!
*Note on dressing* The next time I make this, I probably will double the dressing, and only mix half of it into the chicken/onion combination. That way I will have extra to pour over the lettuce when served.
Lettuce - cleaned, chopped and set aside (for salad use, optional)
3 cups cooked chicken, chopped bite-sized or smaller
1 medium red onion, finely diced
Dressing: 3 T sugar, 1/4 cup apple cider vinegar (or a little more for extra tang), 1/4 cup vegetable oil, 1/2 t salt, 1/2 t garlic salt, 1/2 t pepper. Mix together well. (Can heat for a few seconds to help dissolve the sugar.)
1 package ramen style noodles, crushed (uncooked, discard the seasoning packet)
1 cup Craisins
2 cups fresh green peas, cooked
Instructions:
- Ahead of time, mix together the chicken, onion and dressing. Place in the refrigerator to allow flavors to meld for at least 30 minutes.
- Shortly before serving, add the Craisins, peas and noodles. Stir together thoroughly.
- Serve over lettuce for a salad. Could be good on a sandwich as well.
*Note on leftovers* The noodles softened after sitting in the dressing overnight, to the point where they seemed cooked. If making a large enough quantity that there will be some left, I would recommend providing the noodles for each to put on their own salad, much like croutons, so that it always has that great crunch!
*Note on dressing* The next time I make this, I probably will double the dressing, and only mix half of it into the chicken/onion combination. That way I will have extra to pour over the lettuce when served.
