- Plan your final meal (5 points) - See details below for final meal assignment.
- 3 vine-ripe tomatoes, 1/4-inch thick slices
- 1 pound fresh mozzarella, 1/4-inch thick slices
- 20 to 30 leaves (about 1 bunch) fresh basil
- 1-1/2 pounds boneless skinless chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins
- 1 (8-oz) package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots, from 1 medium shallot
- 2/3 cup dry Marsala wine
- 2/3 cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley, for serving (optional)
- 1 large eggplant, sliced into 1/2" thick slices
- 3 cups marinara sauce, homemade (https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce)
- 1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
- 7 garlic cloves, peeled and slivered
- Small dried whole chile, or pinch crushed red pepper flakes
- 2 cups whole milk mozzarella shredded
- 1 cup parmesan cheese shredded
- Answer the following questions - (15 points)
- Do you think your food budget is adequate to purchase food to support a nutritionally balanced diet?
I do think my food budget is adequate to purchase food to support a nutritionally balanced diet. In my 3 course meal, I have included a source of protein, carbs, vegetables, and fruit (if you include tomatoes).
- Have you made any changes since the beginning of class to either your food budgeting or food purchasing habits? If so, what were they?
I now use a list to track the things that I need to buy. I also keep tabs on what I already have and what I don’t have. These techniques have made sure that I am in budget and do not waste my money/ food.
- Has your cooking and/or eating changed? If so, how?
I feel more confident in my cooking abilities. I liked learning the different techniques and I now know how to cook different foods, other than my standard 3 meals. I also gained an appreciation for vegetarian proteins, like tofu and seitan.
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