February 23, 2013 –
Bill Uebbing (Quota spouse), Joe Bishop (Quota spouse), Cathy Kaiser, Cindy Cafmeyer (teacher), Emily Uebbing, Faith DeYoung (teacher), Martha Herman, Maureen Martin, and Pat Cook all gathered at Kath Slagal’s house to teach some of our Junior Quota members in a cooking class. Our group of students were: Alyson, Amy, Anna, Christopher, CJ, Elizabeth, Grace, Martel and Summer. We had a lot of fun and made some delicious food. Here are a few pictures (thanks to Pat!) and the recipes.
Group 1 made salsa and homemade hot cocoa. l-r: Bill, Chris, Elizabeth, Grace, Summer, Martel
Group 2 made carrot stew and fruit salsa (thanks to Cathy for the stew recipe and Robin for the fruit salsa recipe). Anna is chopping the carrots for the stew.
Group 2, l-r: Amy, Alyson, CJ, Anna
Alyson gives a thumbs-up to the cinnamon chips.
Our JQ pose for a group shot.
Thank you! The JQ’s send their thanks to all Quotarians who made a donation. The food was great and they all learned something new to make!
Here are the recipes:
- 1 lb bag of lentils
- 1 lb bag of carrots, chopped or diced
- 1 qt beef broth
- 1 tsp beef soup base
- 1 med. onion, diced
- 3-4 cloves garlic, mashed
- butter to sauté onions and garlic
- 1/2 tsp cumin
- 2 tsp liquid smoke (we omitted)
- salt and pepper to taste
- Sort and rinse lentils
- Sauté onion in butter. When onions are clear, add garlic and sauté for a couple minutes more.
- Combine, all ingredients in a stockpot bring to a boil then lower heat to simmer, and simmer until carrots are tender (about 30 minutes).
Fruit Salsa with Cinnamon Chips
- 2 kiwis, peeled and diced
- 2 Golden Delicious apples – peeled, cored and diced
- 8 oz. raspberries
- 1 (16 oz) carton of strawberries, diced
- 2 tablespoons white sugar (more or less to taste)
- 1 tablespoon brown sugar (more or less to taste)
- tablespoons fruit preserves, any flavor (I used strawberry)
- 10 (10 inch) flour tortillas
- melted butter or butter flavored cooking spray
- 1 cup white sugar
- 2 tablespoons cinnamon
- In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
- Preheat oven to 350 degrees.
- Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.
- 3 1/2 cups sugar
- 2 1/4 cups cocoa
- 1 tablespoon table salt
- Whole milk for serving
In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
For individual servings, pour 1-cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.
Restaurant Style Salsa
Prep Time: 10 Minutes Cook Time: n/a Difficulty: Easy Servings: 12
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1/4 cup Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro (more To Taste!)
- 1/2 whole Lime Juice
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.