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與莉迪亞一起烹飪:持續健康烹飪和烘焙課程

在每週持續的課程中,學生將透過製作美味的健康食品(提供純素食和素食選擇)來提高他們的烹飪技能。
Lydia P.
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1 現場會議
每週上課 50 分鐘 小時
作業
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.
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課堂經歷

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.

學習目標

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.
學習目標

其他詳情

父母的引導和規範
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.
供應清單
On Feb 6, we will be making Black Bean soup. 

Cooking Equipment

Large Dutch Oven or Soup Pot (for cooking the soup)

Wooden Spoon or Heatproof Spatula (for stirring vegetables and soup ingredients)

Prep Equipment

Cutting Board (for chopping vegetables and herbs)

Chef’s Knife (for chopping onions, celery, carrot, and cilantro)

Garlic Press (optional, for pressing garlic)

Measuring Spoons (for measuring olive oil, cumin, red pepper flakes, and vinegar/lime juice)

Measuring Cups (for measuring broth and beans if not using cans)

Can Opener (if using canned beans)

Blending Equipment

Stand Blender (for pureeing part of the soup; ensure it has a secure lid)

OR

Immersion Blender (for blending directly in the pot)

Serving Equipment

Soup Ladle (for portioning the soup into bowls)

Serving Bowls (for plating the soup)

Optional (if using garnishes)

Small Knife (for slicing radishes or dicing avocado)

Serving Dishes (for tortilla chips or garnishes)

Ingredients

 

2 tablespoons extra-virgin olive oil

2 medium yellow onions, chopped

3 celery ribs, finely chopped

1 large carrot, peeled and sliced into thin rounds

6 garlic cloves, pressed or minced

4 ½ teaspoons ground cumin

½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)

4 cans (15 ounces each) black beans, rinsed and drained

4 cups (32 ounces) low-sodium vegetable broth

¼ cup chopped fresh cilantro (optional)

1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice

Sea salt and freshly ground black pepper, to taste

Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…

Instructions

Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.

Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.

Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.

Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.
外部資源
學習者無需使用標準 Outschool 工具以外的任何應用程式或網站。
已加入 June, 2020
4.9
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教師專業知識和證書
學士學位 在 英語語言文學 從 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!

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現場團體小班課程
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US$15

每週
每週 1 次
50 分鐘

有83 位學習者完成此課程
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年齡: 9-13
3-12 每班學員人數

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