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Cocinando con Lydia: Clase continua de cocina y repostería saludable

Completado por 86 alumnos
Edades 9-13
Clase grupal
En esta clase semanal y continua, los estudiantes desarrollarán sus habilidades culinarias preparando comidas deliciosas y saludables con opciones veganas y vegetarianas disponibles.
Puntuación media:
4.9
Número de reseñas:
(1,612 opiniones)
Popular

Videoconferencias en vivo
1x por semana
3-12 alumnos por clase
50 min

Qué está incluido

1 reunión en vivo
50 minutos horas de clase por semana
Tarea
Sometimes, students will need to complete a task prior class such as dice onions. They may need to complete a recipe after class - finishing up baking something for example.

Experiencia de clase

Join me in this ongoing cooking and baking class where we make a new recipe every week.  All recipes in this class will be vegan or vegetarian. Our baking recipes will be vegan. This class offers a great variety of recipes so students can learn how to prepare many different types of foods. 
 Become a master in the kitchen through this class. We will learn so many different cooking and baking techniques throughout the course. We will also have lots of fun! Students will learn one of the most useful life skills of all in this class - cooking. They will learn how to prepare delicious meals, healthy snacks, and mouth-watering treats. 

Throughout the course, I will teach them about food safety and hygiene. I have work in a professional kitchen and taken food safety courses with the health department. They will work on measuring both wet and dry ingredients. We will make a different recipe each week together. I will demonstrate the recipe step by step for them so they can follow along and learn by doing. 




Dec 19 Chocolate Peppermint Cookies
Dec 26 No class
Jan 2 No class
Jan 9 Cabbage Lentil Soup
Jan 16 Vegan Cinnamon Pancakes
Jan 23 Tahini Cookies (or other nut butter)
Jan 30 Black Bean Soup
Feb 6 Chocolate Banana Muffins 
Feb 13 Fudgy Chocolate Cake Bites
Feb 20 Fried "Green" Rice (with spinach or kale)
Feb 27 Vegan Cheesecake
March 6 Potato Leek Soup
March 13 Whole Wheat Bread
March 20 Energy Balls
March 27 Baked Tofu and Rice Bowls
April 3 Blueberry Muffins
April 10 Tomato Soup with Crostini
April 17 Oatmeal Chocolate Chip Cookies
April 24 Kale Salad


Class will continue after April. 






The recipes in this class do not repeat for more than a year. I will update the recipe list for each month during month prior. So, for example, the recipes for November will be posted sometime in October. 

The ingredients and supplies for each class will be posted to the classroom on the Friday before class. Students may be required to do some prep work before class or finish the final steps after class has ended. They will be given clear instructed in order to complete these tasks alone.

Metas de aprendizaje

Students will learn basic cooking skills through this class. They will learn kitchen and food hygiene and safety. They will learn how to measure ingredients.

Otros detalles

Orientación para padres
Students will be using electric mixers, knives, and the oven/stove. Please be available to help younger students. Some of the recipes may contain high allergy ingredients. If your child has a food allergy, please review the ingredients for food allergies.
Lista de útiles escolares
March 6: We will be making potato leek soup. 

IMPORTANT: Before class, please wash and peel the potatoes. We will cut them in class. To keep them from browning, put them in a bowl with very cold water. 

Large Soup Pot
For cooking the soup.
Measuring Spoons and Cups
For measuring butter, salt, pepper, and cream.
Chef's Knife
For chopping leeks, garlic, and potatoes.
Cutting Board
For preparing the ingredients.
Wooden Spoon or Spatula
For stirring the leeks and garlic as they cook.
Immersion Blender
For puréeing the soup.
Alternative: Standard Blender (if an immersion blender is not available).
Tongs or Slotted Spoon
For removing the thyme sprigs and bay leaves.
Ladle
For serving the soup.
Optional:
Dishtowel (if using a standard blender, to cover the lid while blending).

3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
7 cups vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving
Instructions
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
Recursos externos
Los estudiantes no necesitarán utilizar ninguna aplicación o sitio web más allá de las herramientas estándar de Outschool.

Conoce al profesor

Se unió el June, 2020
4.9
1612reseñas
Popular
Perfil
Experiencia y certificaciones del docente
Licenciatura en Lengua Inglesa y Literatura desde King College
Hi! My name is Lydia. I am a teacher and a librarian. I love learning, and I think learning should be fun. I like to laugh, sing, and play with little kids, and I love exploring strange and exciting topics with older learners. 

Throughout the course of my career, I have worked with kids of all ages - from children as young as three all the way up to high school seniors.I have worked as a classroom teacher, preschool teacher, school librarian, nanny, camp counselor, and volleyball coach. I have more than ten years experience working with kids. I have a Bachelor's degree in English. I also have a Master's degree in Library and Informational Sciences specializing in school library media. When I completed my Master's program, I receiving a teaching certificate in the state of Virginia.

Before my career in education, I worked as a newspaper reporter. I still love reading a daily newspaper, and I am very passionate about current events. 

I also love to cook and bake, and I'm really good at it. I even have my own wheat grinder and make my own bread. It's not all healthy, though. I can make some of the best tasting ice cream in the world! Check out some of my cooking classes, and I'll teach you all you need to know! 

Please come join me in one of my classes! I'd love to see you soon!

Reseñas



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