Pizza

Pizza Dough Recipe

2 1/2 cups all-purpose flour, or as needed

1 envelope Fleischmann's® RapidRise Yeast*

3/4 teaspoon salt

1 cup very warm water (120 degrees F to 130 degrees F)

2 tablespoons olive or vegetable oil

Cornmeal

1. In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
3. Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

Recipe retrieved from http://allrecipes.com/recipe/master-pizza-dough/detail.aspx.

Pizza Sauce

• 1 (8 ounce) can tomato sauce
• 1/2 teaspoon minced garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil

1. In a medium bowl, combine tomato sauce, garlic, oregano and basil and mix all together. Spread mixture over pizza crust, if desired.

Recipe retrieved from http://allrecipes.com/recipe/easy-pizza-sauce-ii/detail.aspx.

On October 21, our class made pizza. Ours turned out very good. The only thing that may have went wrong is that when we put the dough in the oven to cook for 10 minutes, when we took it out, there was air bubbles. Although, that was easily fixed, we just had to poke them with a fork and it went back to normal. That week, we learned how to make the dough and properly roll it out. Our pizza was really good, it would have been better if it was a bit more crunchy, because I found that it was a little doughy, but it still tasted really good.

Veggie Stir Fry

Veggie Stir Fry Recipe

• 2 teaspoons cornstarch
• 1/2 cup cold water
• 3 tablespoons soy sauce
• 1 cup fresh broccoli florets
• 1 medium carrot, thinly sliced
• 1/2 small onion, julienned
• 1 tablespoon vegetable oil
• 1 cup shredded cabbage
• 1 small zucchini, julienned
• 6 large mushrooms, sliced
• 1/2 teaspoon minced garlic
• hot cooked rice

In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.

Retrieved from http://allrecipes.com/recipe/veggie-stir-fry/detail.aspx.
A few weeks ago, our class made veggie stir fry. The process went pretty well, and it tasted really good, and the meat made it even better. Something that didn't go well when we were making it was that we put all of the vegetables in one bowl all together. We then realized that we were supposed to have certain veggies together in separate bowls, so we had to divide them up. Also, a few of the vegetables may have been cooked for too long, but overall it turned out well. That week, we learned how to cut up the vegetables in different ways.

Oven Fries

Oven Fries Recipe

• 3 baking potatoes (unpeeled)


• 3/4 tsp chili powder


• 3/4 tsp paprika


• 1 tbsp vegetable oil


• salt and pepper to taste

Method

Place baking sheet in oven at 450F for 5 minutes or until hot. Meanwhile, cut each potato lengthwise into desired shapes. Rinse with water and dry with paper towels. Place in bowl and toss with oil, chili powder, paprika, and salt and pepper. Sprinkle with oil; toss. Bake in single layer on baking sheet for 15 minutes, turn and bake for 15-18 minutes or until crisp or golden brown.

Recipe can be found at http://www.canadaliving.com/food/healthy_oven_fries.php and adapted for the classroom by Mrs. Gelowitz.

On Thursday, October 6th our class made oven fries. Everything seemed to go pretty well, our potatoes were cut well, we seasoned everything good, the potatoes cooked thoroughly, and we didn't run out of time. The only thing that didn't go too well is that the fries didn't turn out very crispy, they were more soft. What I learned is how to properly hold a knife, and different ways to cut potatoes.

Banana Boats

Banana Boat Recipe

1 Serving:

• Large banana


• 2 tsp. chocolate chips


• 2 tsp. granola


• 1 tbsp. miniature marshmallows

4 Servings:

• 4 large unpeeled bananas


• 8 tsp. chocolate chips


• 8 tsp. granola


• 1/4 cup miniature marshmallows

Method:

Place each banana on a 20 cm square of foil; crimp and shape foil around bananas so they sit flat. Cut each banana lengthwise about 2 cm deep, leaving 2 cm uncut at both ends. Gently pull each banana open, forming a pocket. Fill pocket with chocolate chips, granola, and marshmallows.

Oven - Preheat oven to 325 F. Bake bananas in oven for 5-7 minutes or until marshmallows are golden brown.

Barbeque - Place the banana boats on the grill and close the lid. Cook over medium heat for 4-5 minutes or until marshmallows are melted and golden brown.

Campfire - Place grill over hot coals (not over flame). Grill bananas for 5-7 minutes or until marshmallows are melted and golden brown.

Recipe published in The Waterfront Press, September 8, 2011 and adapted by JoAnne Gelowitz for use in the classroom.

On September 30, 2011 our class made banana boats. Things that went well were that it was an easy recipe so it didn't take long and we weren't rushing, and we all worked together. Things that didn't go too good were that the bananas burnt on the outside, but the middle was still a bit cold. If I were to make this recipe again I would have covered the banana completely in foil, because we didn't cover the top of it. Something that we learnt is that when you have something cooking in the oven, so have to watch it to make sure that it doesn't burn.