This week's menu highlights: lasagna- both vegetarian and meat, beef on a bun, chili and cheese biscuits, along with caesar salad with homemade dressing and croutons. Kale chips, apple chips, double chocolate cookies, date squares and banana berry smoothies rounded out the menu. The cinnamon maple muffins are a popular snack choice too.
There is a possibility of selling our desserts and baked goods to other schools that don't have kitchens but want healthy snacks to sell to their students. We sent out a sample platter to a school in Kitchener- we'll see what happens.
For Friday's 'spaghetti' fundraiser lunch, we decided to try whole wheat elbow macaroni to see if the younger students would be able to eat this easier than spaghetti. It was easier for us to portion and serve, and the kids were able to eat the pasta with a spoon rather than asking the teachers to cut the spaghetti for them.
Week 8 ended with a large school fundraising dinner. Roast beef, parisien potatoes, green beans, vegetarian lasagna and tofu chocolate mousse for 200! There was also a photo op with Chef Jed.
Saturday, October 29, 2011
Monday, October 17, 2011
Week 6
We made healthier poutine this week, using baked fries, low fat homemade gravy and lower fat mozzarella cheese. It was a success- we sold out very quickly.
We've also been experimenting with making our own pizza dough. We make a 40 pound batch at one time- that's a lot of dough. The mixer sure gets a workout! Then we weigh each piece to make 1 pound balls of dough and roll them into thin crust pizzas. We also make our own pizza sauce using local Roma tomatoes.
And so, the end of week 6...
We've also been experimenting with making our own pizza dough. We make a 40 pound batch at one time- that's a lot of dough. The mixer sure gets a workout! Then we weigh each piece to make 1 pound balls of dough and roll them into thin crust pizzas. We also make our own pizza sauce using local Roma tomatoes.
And so, the end of week 6...
Sunday, October 9, 2011
Week 5
Our big event this week was the Thanksgiving dinner with all the trimmings. On Friday, we served over 260 meals to the students and staff. This was considered an exemption day, meaning that we didn't need to follow the food and beverage guidelines that we normally adhere to. The meal was still quite healthy but we indulged a little with the desserts.
The traditional meal:
Roast Turkey
Mashed Potatoes
Corn
Stuffing
Gravy
Cranberry Sauce
Holiday Punch
Cranberry Slush
Pumpkin Pie and Pecan Squares
Pumpkin Cookies with Chocolate Drizzle
Double Chocolate Cookies
Cranberry Cheesecake Bars
Cranberry Coffee Cake
Mmmm....
The traditional meal:
Roast Turkey
Mashed Potatoes
Corn
Stuffing
Gravy
Cranberry Sauce
Holiday Punch
Cranberry Slush
Pumpkin Pie and Pecan Squares
Pumpkin Cookies with Chocolate Drizzle
Double Chocolate Cookies
Cranberry Cheesecake Bars
Cranberry Coffee Cake
Mmmm....
Thursday, October 6, 2011
Cooking Show Guest Host
You can view my tv debut as guest host on Simply Cooking with Jed on Rogers Cable Woodstock, channel 13. It's on again Friday October 7 at 6:30pm and Saturday October 8 at 3pm or 9pm. We're making lime ginger chicken with roasted asparagus, quesadillas with chicken, veggies and pineapple, and tofu chocolate mousse.
Sunday, October 2, 2011
Week 4
Busy week...
This week presented a new problem, when we realized that we don't have enough pots to boil potatoes, cook veggies and make pasta all at the same time! So, we were a little late delivering our spaghetti dinners to St. Marguerite Bourgeoys. Sorry kids. Won't happen again!
We catered our first elementary school lunch outside of St. Marguerite Bourgeoys/Notre Dame (to clarify: St. Marguerite is the elementary school and Notre Dame is the high school. The schools are housed in the same building. We run the cafeteria in Notre Dame for the high school students and staff, but the elementary students are given occasional cafeteria priviledges and we also supply the meals for some of the fundraising events.) We made beef wraps and fruit salad with an oatmeal chocolate chip cookie.
On Wednesday we served a roast turkey dinner. It was sort of a trial run for next week's big Thanksgiving dinner with all the trimmings. On Friday, we catered a lunch for 100 people and also made spaghetti and garlic bread for the St. Marguerite fundraiser. It went well, after the initial delivery mishap.
Other menu highlights: apple ginger pork with stir fried veggies, double chocolate flax cookies, hummus with pita chips, tofu peach mousse and peach clafoutis.
This week presented a new problem, when we realized that we don't have enough pots to boil potatoes, cook veggies and make pasta all at the same time! So, we were a little late delivering our spaghetti dinners to St. Marguerite Bourgeoys. Sorry kids. Won't happen again!
We catered our first elementary school lunch outside of St. Marguerite Bourgeoys/Notre Dame (to clarify: St. Marguerite is the elementary school and Notre Dame is the high school. The schools are housed in the same building. We run the cafeteria in Notre Dame for the high school students and staff, but the elementary students are given occasional cafeteria priviledges and we also supply the meals for some of the fundraising events.) We made beef wraps and fruit salad with an oatmeal chocolate chip cookie.
On Wednesday we served a roast turkey dinner. It was sort of a trial run for next week's big Thanksgiving dinner with all the trimmings. On Friday, we catered a lunch for 100 people and also made spaghetti and garlic bread for the St. Marguerite fundraiser. It went well, after the initial delivery mishap.
Other menu highlights: apple ginger pork with stir fried veggies, double chocolate flax cookies, hummus with pita chips, tofu peach mousse and peach clafoutis.
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