Fall Session Class 2:
6 slices regular bread (fresh or day old), trimmed and cubed
3 tablespoons melted butter or olive oil
1 teaspoon garlic powder and a pinch of salt OR 1/2 teaspoon garlic salt
1 teaspoon dried parsley flakes
Fall Session Class 1:
click photo above to view other photos.
Pumpkin Spice White Hot Chocolate
4-5 cups whole milk
12 ounces white chocolate, chopped
4 teaspoons cocoa powder
3/4 teaspoon vanilla extract
1 cup pure pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/8 teaspoon allspice
1/8 teaspoon ground ginger
In a heavy saucepan, combine 2 cups of milk, white chocolate, and periodically, until the chocolate is melted and the mixture is well combined. nutmeg, cardamom, allspice, and ginger. Add the remaining milk, If desired, serve topped with whipped cream and a sprinkling of nutmeg.
adding the whipped cream, or you might have some overﬂow.
Use: Rice Milk/Coconut Milk in place of whole milk
Add ice for frozen treat.
A Quick Sweet Treat
Greek Yogurt – Fall Fruits
• 12 ounces/1 1/2 cup nonfat plain Greek yogurt
(can use regular nonfat yogurt, but Greek is thicker and has a higher protein content)
• 2 tablespoons honey
• a pinch of cinnamon
• Mix together well.
Fall Harvest Fruits
Red Apples or Gala Apples
• Chop 1 apple into cubes
• for crunch add a tablespoon of almonds and/or granola
option: 4 cups fresh berries (strawberries, blackberries, raspberries)
Crock Pot Baked Apples
3 chopped apples
1 tablespoon of raisins
2 tablespoon of sugar
1/2 teaspoon of cinnamon
1 tablespoon of butter
1/2 cup of water
place all items in crock pot, stir , cover and cook for 7-9 hours
Orange, Cinnamon & Spice.
2 cinnamon sticks (or 2 teaspoons ground cinnamon)
1/2 tablespoon whole cloves (or 1/8 teaspoon ground cloves)
1/2 tablespoon whole allspice (or 1/4 teaspoon ground allspice)
1 anise star (optional)
Orange, Ginger, & Almond.
1 orange (or peel from 2 oranges),
1 4” ﬁnger of ginger, sliced (or 1 teaspoon of ground ginger),
1/2 teaspoon almond extract.
Use a pint (2 cup) jar, container, or pot to combine scent waters. Add ingredients to container, cover with water, and choose from these options:
–simmer on stove top, topping off with more water as it evaporates
–add heated mixture to a slow cooker, fondue pot, or something similar that will keep mixture heated.
Preheat waters to a boil (in microwave or on stove top).
As water evaporates, always top it off with HOT water to keep the temperature as high as possible.
• Higher heat = more fragrance.
Scented waters may be refrigerated between uses.
Reuse for 2-3 days, or as long as they still have a pleasant fragrance.
FALL SESSION BEGINS SEPTEMBER 2012
April 14th class: Covering Round Cakes with Rolled Fondant
April 28th class: How to Decorate Panda Cupcake
March 3rd & 17th: “Frozen Treats”
Anasa Naturals with Ms. Diedra
March 17, 2012 class
SUGAR COOKIE BOWLS
2 3/4 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon No Color Almond Extract
1. Preheat oven to 350°F. Spray the outside of each bowl cavity of cupcake pan.
2. In medium bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.
3. Roll out dough on generously-floured surface to 1/8 inch thickness. Cut 4-1/2 in. circles from dough. Drape one circle over each bowl cavity of pan, pressing to form smooth surface.
4. Bake 11-13 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash, dry and spray pan; repeat with remaining dough.
SALTED CARAMEL SAUCE
1 1/2 cups granulated white sugar
1/2 cup water
1 cup whipping cream
1 1/2 tablespoons salted butter
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1. Combine sugar and water in a medium saucepan over medium-high heat. Stir. Bring the mixture to a boil and shake/swirl the pan very often (don’t stir it while it’s boiling) until it turns a medium amber color (should take 12 to 15 minutes). If sugar crystals gather along the sides of the pan during the cooking process, you can use a pastry brush dipped in water to brush the sugar down the sides of the pan so that it becomes incorporated into the boiling mixture.
2. Remove the pan from heat and pour in the cream. It will bubble up like crazy. Give it a whisk, then add in the butter, vanilla and sea salt. Whisk again until everything is nice and smooth. It should be the color of caramel. Cool it in the pan, or pour it into a large measuring cup..
10-8-11 Making Cake Pops – click here to view photos
a cake mix (and what you need to make the cake),
a can of frosting
Make up your cake mix and bake. With a fork destroy the cake mixture into a fine texture And now into a bowl, Now to add the frosting. After combining the cake and frosting it formed a ball of dough and chill. The next step was to put the sticks in. I prefer to dip the stick into a bit of melted chocolate, than into the cake pop. After putting the sticks into the cake pops, I stuck them in the fridge for a few hours. After that I dipped each one into the chocolate and than coated with a variety of different sprinkles.
10-22-11 Caramel Apples – click here for photos
12 Tart Apples (washed and chilled overnight)
2 (14 0z) Packages of Individuals Carmels (unwrapped)
1.4 Cup Heavy Cream (or Milk)
12 Wooden Kraft Stickes
Remove the stem from eaxh Apple.
Insert sticks 3/4 of the way into the stem end of each Apple.
Prepare a cookie sheet with lightly greased wax paper.
Combine caramels & cream in a saucepan over low hear. Cook, stirring often, until caramel melts & sauce is smooth.
Roll each apple quickly in caramel sauce until well coated.
Place each apple on the prepared cookie sheet and let set.
FOOD FUSION part 1 8.3.11
Extra Virgin Olive oil
2 bags of Baby Spinach or other mixed greens/lettuce
small bag of pumpkin seeds
1 Asian pear (slice or dice)
1 small bag of orzo pasta
1 small container of blue berries
small potatoes (bowl potatoes)
1 small box of Extra Firm tofu
1 small (1 pound) bag of lentils
sharp cheddar cheese (shredded)
2 mangos (slice or dice)
1 bag of dried cranberries
small package of mushrooms
small box of wild rice (follow instructions for cooking)
roast onions, zucchini, and mushrooms sprinkle with olive oil and salt roast on medium heat (oven) for about 20 mins.
• White wine vinegar
• Extra Virgin Olive Oil
• Balsamic Vinegar
Use large lettuce leaves to create a delicious wrap with your favorite ingredients or toss them all in a bowl for “fusion” style salad. “Use your favorite veggies or fruits to create your own fusion. Thats the true beauty of Fusion” – Camille Lewis
Summer Barley Salad – “From the garden to the plate” 8.27.11
1 1/2 cups uncooked pearl barley
1 celery stalk
1 yellow bell pepper
1 orange bell pepper
1 red bell pepper
1 cup of blueberries
Cook barley according to package directions, omitting salt. Drain and rinse with cold water; drain. Cool completely. Season with your favorite Vinaigrette. Add guacamole for a creamy texture if you wish. Chop all vegetables and fruits, combine all in a bowl and serve. Refrigerate left overs within 2-3 hours.
Substitute different fruits and vegetables in season.
Add nuts or seeds for added protein.
Southwestern Salad (gluten-free)
• 2 15 ounce cans black beans, well drained
• 1 1/2 cups corn
• 1 red or yellow, orange, red bell pepper, diced
• 4 green onions, chopped
• 1/3 cup fresh cilantro, chopped
• 1/3 cup lime juice
• 1/3 cup olive oil
• 1/2 tsp salt, or to taste
In a large mixing bowl, combine the beans, corn, bell pepper, onion and cilantro and gently toss. Whisk together the remaining ingredients, then pour over the beans mixture and gently stir to combine. Chill for at least an hour to allow flavors to mingle.
• 2 avocados
• 1 juicy lime
• 1/4 cup of finely diced fresh cilantro
• 1-2 garlic cloves, peeled and put through a garlic press
Cut the avocados in half and seed. Scoop out the flesh and place in a bowl. Smash with a smasher. Add the cilantro and garlic, and sprinkle with salt. Squeeze about 1-2 tablespoons of lime juice into your guacamole. Mix. Taste test and adjust with salt, lime juice, or peppers.
Serve right away or sprinkle more lime juice over the top (to prevent browning) and place in the refrigerator for several hours.
A BIG THANK YOU TO MS. DIEDRA
our Guest Instructor 3.26.11
You can learn more about Ms. Diedra at anansanaturals.com
We learned to make pizza dough, personal pizzas (heart shaped) & strawberry limeade.
Perfect Pizza Dough
Yield: 2 Large or 4 Small pizzas or calzones
Prep Time: 10 mins
Inactive Prep Time: 1 to 2 hours
Ease of Preparation: Easy
• 2 1/2 cups of all purpose flour
• 2 tablespoons olive oil, plus more for bowl
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 1 tablespoon active dry yeast
• 1 cup warm water (110 to 115 degrees F)
Combine all the dry ingredients in bowl of food processor or stand mixer. Or if by hand, combine in a medium bowl. Add the warm water to small glass bowl. Sprinkle the yeast over and let it sit for 10 to 15 minutes. Add oil and yeast mixture to dry ingredients and depending on method using, combine until a dough ball forms. For stand mixer, slow speed until dough is smooth and elastic. Form the dough into a ball. Lightly oil a large bowl, add the dough ball to it, cover tightly with plastic wrap or well-floured tea towel, and set in a warm place or a 100 degree F oven until doubled, about 1 hour. Puch down, and let rest for 5 minutes. Divide the dough in half for 2 large pizzas or into 4 equal pieced for calzones or small individual pizzas. Roll the dough into 1/4 inch thick rounds.
Cooks note: Can be made ahead and also freezes well.
Prep Time: 15 min
Cook Time: 5 min
• Pizza Stone (or cast iron skillet or heavy baking sheet)
• 1 Recipe Perfect Pizza Dough
• Mozzarella Cheese, Coarsely chopped
• Basil Leaves (Chopped Fresh)
• Pepperoni, Sliced (regular or turkey)
• Diced Peppers
• Diced Onions
• Diced Olives
• Olive Oil
Preheat oven to 550 degrees. Place pizza stone inside about 20 minutes before baking the pizzas. Shape the pizza in individual pies. Use flour to keep the dough from sticking to your work surface. Top each pie with a drizzle of olive oil, the tomato sauce, basil and mozzarella. Give each child their own and let them top it as they like. For example you can go traditional Italian and top it with pepperoni and onion or make the pizza “Hawaiin” by adding the Canadian back and pineapple. Place the topped pizzas on the pizza stone and cook until the crust is golden brown and the cheese is completely melted.
• Frozen Limeade concentrate
• Fresh or frozen strawberries
Pour 1/2 cup of reconstituted lime juice concentrate into a blender.
Add 2 cups of cold water or carbonated water.
2 cups of fresh or frozen strawberries. (for a slushy add 5 ice cubes)
Blend the the mixture on high until smooth.
Recipes from Momma’s House Childrens Outreach 3-12-11
courtesy of Ellen Martinez
1. Roasted garlic
Full heads of garlic
Cut bottoms off the heads of garlic and place the garlic cut side down in an oven-safe dish.
Pour olive oil into the dish (cover the garlic cloves about half-way.
Bake in a 350 degree over for about 20 minutes
Let garlic cool (it’s very hot for a while) push the garlic cloves out of the sleeves.
Stores in refrigerator for about three weeks.
Uses: top pizzas with; spread garlic on bread and use oil to dip in bread; saute vegetables in the oil; add the garlic to spaghetti sauce or mac-n-cheese; experiment and use however you like!
Variation: Remove garlic from sleeves and bake in oil. Make sure all of your cloves of garlic are covered in olive oil. Bake for about 30 minutes. Mash garlic in the oil with a potato masher. Add lime juice and red pepper flakes to taste. Bake for another five minutes. Let cool completely and store in a jar in the refrigerator for about three weeks.
8 oz. brick of cream cheese
1 tsp vanilla
cinnamon and honey to taste
Soften the cream cheese. Add 1 tsp vanilla and cinnamon and honey to taste. Stir ingredients until well blended.
Uses: Serve on an egg bread (challah); make french toast and spread between two pieces of hot french toast then top with fruit; spread on graham crackers.
Variation: take softened cream cheese and make your own veggie cheese spread! Sun dried tomatoes, scallions (green onions), carrots, or combinations of ingredients turn cream cheese into a yummy family favorite spread. Fill celery stalks with your own veggie cream cheese for a great anytime snack!
3. Salmon dip
one 5.5 to 7.5 oz. can or pouch of salmon (skinless & boneless easier to work with); one 8 oz. brick of cream cheese; finely chopped or grated onion; liquid smoke
drain the water from the salmon; add salmon to softened cream cheese; add onion and liquid smoke to taste. Stir ingredients until well blended.
Uses: Serve as a dip with potato chips or as a spread on crackers; top a toasted bagel.
Variation: Top off your crackers and dip with capers.
4. Tea time sandwich
Ingredients: aged cheddar cheese, brown bread, apricot jam
Directions: spread apricot jam on brown bread and top with slices of cheese. Make small open face or full sandwiches.
5. Ginger simple syrup
Ingredients: two cups of sugar; two cups of water; two cups of ginger (about two nice hands of ginger)
Directions: Remove the skin from the ginger (works best using a spoon to scrape the ginger or a small knife to cut away the skin) and slice into small pieces. In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half. Remove ginger pieces and let syrup cool.
Additional use for ginger:
GINGER CANDY: toss dried ginger in sugar, bake at 200 degrees for about 4 hours and you have ginger candy.
Ginger Ale: Take chilled club soda and add ginger syrup to taste. Squeeze in some fresh lime and stir. Yummy ginger ale!
Bake chicken in the syrup.
Add to cooked carrots.
Drizzle over vanilla ice cream or your favorite fruits.
“I had so much fun sharing with the group! Have fun with these recipes. So many things are ‘to taste’ because cooking is fun and part of the fun is bringing together ingredients in a way that you and your family and friends will enjoy. I love spices so I’ll almost always put in more cinnamon that a recipe calls for. I love ginger so I’ll add lots of ginger to my syrup!”
Ellen C. Martinez
Parent’s stay and learn with your child. It is always an enjoyable time.
FREE for kids 6yrs-12yrs old.
Turkey Spaghetti 2-26-11
• 1 pound of ground turkey
• 3 garlic cloves (chopped fine)
• 1 pound of ground turkey
• 3 garlic cloves (chopped fine)
• 1 medium onion (diced)
• 1 can (15 oz) Diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 pound spaghetti
• 1 table spoon of dry Italian seasonings
• salt and pepper to taste
• 2 tablespoons of honey
• Parmesan cheese
We want to build our sauce in a separate pot. In a large pot, bring to a boil, 12 cups of water, being sure to add salt to the water before cooking pasta. in a separate sauce pan, add a tablespoon of olive oil. When hot, add diced onions, chopped garlic, and spices. **Do not burn** Add diced tomatoes, and tomato sauce, honey, and let simmer on low heat. Brown off turkey meat, adding a little salt and pepper (add olive oil to help turkey brown, there is no fat in the meat, so no need to drain). When meat is almost brown, add pasta to boiling water (do not break spaghetti in half).
Add turkey to sauce and simmer until the pasta is cooked. Being careful not to over cook the pasta. (follow instructions on the box)
Drain water from pasta and serve. Add pasta to plate, top with meat sauce, then add Parmesan cheese! Enjoy!!!
Garlic Bread with Cheese
• 1 french loaf cut in half
• 2 tablespoons of olive oil (butter is fine also)
• 1 clove of chopped garlic
• 1 teaspoon of Italian seasonings
• 1/4 teaspoon of salt
• pinch of pepper
• Parmesan cheese
Preheat oven to 500 degrees. Cut a french loaf in half, spread mixture on both sides. Top with cheese. bake loaf uncovered in oven for about 10 minutes or until golden brown. Enjoy!
Bean and Cheese Quesadillas:
• 2 cans of pinto beans (refried beans)
• 4 cups of mild cheddar cheese
• Butter or Oil
• Salt and Pepper to taste
• Flour Tortillas
1. Season the beans with 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, salt and pepper to taste.
2. Let simmer for 20 mins and mash them together. Cool.
4. On a buttered or oiled griddle, spread beans on one side of flour tortilla.
5. Add 1/4 to 1/ cup of cheese on top and top wit second tortilla.
6. Brown both sides until cheese is hot and melted.
7. Cut into wedges and enjoy!!!
• Flour tortillas
• Plain Hershey candy bars
• Mini marshmallows
1. Lightly butter or oil one side of tortilla. Place it on flat top griddle.
2. Top with chocolate and marshmallows and place second half on top.
3. Cook on both sides until melted.
4. Cut into wedges and enjoy!!!
For those with food allergies here’s an alternative to the chocolates/nuts:
Cinnamon and Sugar marshmallow treat:
1. Mix 2 tablespoons of sugar with 1/2 teaspoon of cinnamon.
Lightly butter or oil one side of flour tortilla. Top cinnamon mixture and immediately place of flat griddle or non stick skillet.
2. Add 1/2 cup of marshmallows and fold in half. When both sides are caramelized, and marshmallows puffs, your treat is ready! Cut and eat! Enjoy!
*** OTHER USES FOR TORTILLA ***
by Vee Law
A. Pizza(bake at 450, add ur traditional toppings, being careful not to over bake).
B. dumplings (add to traditional chicken and dumplings)
C. Toss strips in oven with a little oil. Make a mixture of spice rub using chili powder, salt, pepper, cumin, and garlic. Toss after chips are done and u have salad toppers.(You can also do wedges and make tortilla chips)Use your chips for your favorite salsa and bean dips.
D. Strawberry Short cakes ( Use cupcake pan) Makes circles with flour tortillas. Bake at 350 for 10 minutes. Sprinkle with a mixture of cinnamon and sugar, fill with fresh strawberries(cut up berries and mix sugar let stand for 2 hrs prior), top with whip cream and syrups from berries.
KITCHEN BASICS WITH VEE FAVORITES FROM 2010
1 bag tortilla chips
Shredded cheddar cheese
Can of black beans
Shredded iceberg lettuces
Grilled chicken (seasoned with chili powder, garlic, salt and pepper)
Lay out your chips. Add toppings, and ENJOY!!!
Orchard Chicken Salad
4 boneless skinless chicken breast
1/2 chopped apple
1/4 red grapes sliced in half
3 tbl of mayo (or plain yogurt) more if its too dry
3 tbl of chopped celery
3 tbl red pepper
Season your chicken breast with season salt, black pepper,garlic powder, and paprika. Grill off your chicken( being careful not to let it over cook) and let rest(do not skip this part). in a large bowl, add all ingredients. Cut up chicken in 1/2 inch dice. Combine with other ingredients. it is ready to eat immediately with crackers, as a sandwich, or just as lettuces wraps. Enjoy!!
*food safety tip* Refrigerate asap