FASD August Cooking Class Recipes
Cheddar and Chive Biscuits
- 6 cups all-purpose flour
- 2 tablespoon baking powder
- 2 1/2 teaspoon salt
- 3/4 cup butter, cubed
- 2 1/4 cups cheddar, grated
- 1 bunch chives, chopped
- 1 1/2 cup milk
- 1 cup 35% cream
Combine dry ingredients, chives and grated cheddar in bowl. Cut butter into flour. Add cream and milk until it comes together, forming a sticky dough. Turn out onto a floured surface. Using a rolling pin, press dough into a rectangle 1 ½” in thickness. Cut using square cookie cutters into at least 30 pieces. Bake at 400°F for approximately 8 minutes.
Beyond Be-Leaf Italian Salad
- 3 large heads romaine lettuce, washed, dried and cut into large, bite-sized pieces
- 2 large red bell pepper, chopped
- 2 cups chopped cucumbers
- 2 large carrots, peeled into ribbons
- Handful grape tomatoes, halved
- Handful pitted olives
- Feta, crumbled to taste
- 1 cup loosely packed fresh Italian parsley, roughly chopped
- 10 big leaves fresh basil
- 1/4 teaspoon dried oregano
- 2 cloves garlic, peeled
- 1/4 cup red wine vinegar, best quality
- 3/4 cup extra virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1-1/2 teaspoons honey
Place all salad ingredients in a large bowl. Combine all dressing ingredients in a food processor and blitz to blend. Taste and adjust seasoning with salt and pepper. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland.
Andrew’s Awesome Sauce Pasta
Your favorite Pasta - cooked
- 2 cups peas
- 3 Summer squash cut into pieces
- 2 pounds bacon (good quality)
- 3 cloves garlic, minced
- 1 green onion, minced
- 1 cup chicken broth
- 2 tablespoons grainy mustard
- 1/2 cup cream
- Salt and pepper to taste
- 1 handful chopped parsley
- 1 tablespoon of dried basil
- Fresh grated parmesan cheese
Cook Pasta and drain.
Cook bacon in a pan, add onions, garlic and squash. When bacon is fully cooked add cream and reduce.
Add remaining sauce ingredients to the pan with the peas.
When peas are cooked, add the cooked pasta and fresh herbs season and serve with a handful of fresh grated parmesan cheese.
Zucchini Muffins (makes 24)
- 6 cups shredded zucchini (about 4 small)
- 4 cups alI-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 eggs
- 1 cup balkan-style plain yogurt
- 2/3 cup grapeseed oil
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 teaspoon vanilla
- 1 teaspoon cinnamon
- 2/3 cups chopped toasted pumpkin seeds
- 2/3 cups raisins
Preheat oven to 375°F. Mist 12-cup muffin pan with cooking spray or line with paper liners.
Squeeze zucchini by handfuls over colander set in sink to remove water. In bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
In large bowl, whisk together eggs, yogurt, oil, brown sugar, granulated sugar and vanilla until smooth. Stir in zucchini, reserving 1/4 cup. Stir in flour mixture just until combined; stir in seeds and raisins.
Divide batter among prepared muffin cups. Sprinkle reserved 1/4 cup zucchini over top. Bake until tops are golden brown and toothpick inserted in centres comes out clean, about 28 minutes.
Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely.
Cream Cheese Icing
- 1 pkg. (250 g) philadelphia brick cream cheese, softened
- 1 tbsp. milk
- 1 tsp. vanilla
- 3 cups sifted icing sugar
Combine cream cheese, milk and vanilla, mixing until well blended.
Gradually add sugar, beating until light and fluffy.
Spread over cooled muffins.