Header image
logo
 

CLASS 7 NOTES

Meat or Vegetarian Chili:
• Brown ground meat (beef or turkey)
OR
• Sub TVP (texturized vegetable protein) for meat
• Saute sweet chopped onion
• Use red and black beans for variety
• Add sweet corn for color
• Make it mild or spicy as you like it

Corn Bread:
• What to bake when there's no time to knead + rise
• Goes great with roasted chicken, grilled pork, and chili
• Make in 5 minutes while oven pre-heats
• Mix dry ingredients, mix wet ingredients separately
• Mix wet into dry just before baking
• Don't over-mix
• Ready in < half-hour from start to finish

Broccoli & Squash Soup:
• Use frozen veggies to keep it simple
• Thickened with pureed butternut squash
• Sweetened with Vidalia onion
• Diced ham make this soup a meal in itself

Baking Powder Biscuits:
• Quick and easy substitute for bread/rolls.
• Simple ingredients; no need for Bisquick
• Mix dry ingredients, mix wet ingredients separately
• Mix wet into dry just before baking
• Don't over-mix
• Roll center out to 1/2" thick
• Cut rounds, place on sheet pan
• Use parchment for easy cleanup
• Bake at 425˚F for 10~12 minutes
• Ready to eat right from the oven
• Basics (small batch): 1 cup unbleached flour + 1/2 tsp DCK salt + 1 tsp sugar + 2 tsp baking powder + 1/4 C butter (half stick) or cold shortening + 1/3 C milk
• Option: cream biscuits (2/3 C cream instead of milk+butter)

Want more soup recipes? Check out this article by Mark Bittman on the New York Times site. Thanks, Hank, for point this out!

© 2015 D. K. Dickey - All Rights Reserved

 

 

Intermediate Kitchen Skills Classes:

Class 5 Notes
Pork - The Other White Meat

Class 6 Notes
Seafood Diet = See Food and Eat It

Class 7 Notes
It’s Chili Tonight & Soup to Warm You

Class 8 Notes
Bread & Pizza - Rolling in the Dough

GENERAL TIPS
Get some useful tips covering topics like how to season, knives and knife skills, and cookware.