1.) To plan my meal I wanted something that would be easy, tasty, and able to use up some of the ingredients that I have accumulated over the semester. The menu and ingredients are as follow:(all of the ingredients followed by 'n/a' are from my pantry)
First course: Mixed greens salad with vinaigrette.
-Mixed greens= 3.99
-Onion= about 1.00
-Bacon= 3.99/lb.
-Olive oil= n/a
-Vinegar= n/a
-Salt= n/a
-Pepper= n/a
-Dejon mustard= n/a
Total= 8.98
Second Course: Pan fried chicken thighs.
-Boneless skinless chicken thighs= 3.47
-Flour= n/a
-Salt= n/a
-Pepper= n/a
-Eggs= n/a (only need one egg)
-Milk= n/a
Total= roughly 3.75 using only one egg and a splash of milk.
Third course prepared sides: Roasted brussel sprouts and baked potatoes
-Brussel sprouts= 4.59
-Yukon gold potatoes= 3.19
-Butter= n/a
-Olive oil= n/a
-Salt= n/a
-Pepper=n/a
Total= 7.78
Total Meal Cost= 20.51
This meal was more than enough for myself and both of my parents. It also provided plenty of leftovers. I would say it could have easily fed 5 people which brings the cost to roughly 4 dollars per person which is a inexpensive filling meal.
2.) I do think that my budget is sufficient to purchase nutritional foods. I am able to buy fruits, vegetables, and protein rich foods and prepare them to keep my diet balanced. Being located in a suburb I have access to stores that have the necessary resources needed.
Throughout the semester and in our cooking lab I have definitely changed the way I look at foods. When ever I purchase an item I look around to see if something is healthier, or if something is cheaper and can fulfill my nutritional needs. When consuming fresh local ingredients in our cooking lab I have purchased much more locally produced items because I know where they are coming from and the benefits they provide to the producers.
I would not say that my eating habits have changed too much. I would say that I have grown to appreciate better ingredients. This appreciation for better ingredients have come from eating fantastic items in the cooking lab.
3.) For the final cooking lab I wanted to create a 'pre-thanksgiving' meal. For this activity I wanted to pair things that I have learned in the class along with items that I have collected for various meals that I have prepared for my cooking blogs. To begin I wanted to start with a side salad creating a vinaigrette that we learned in the first few weeks. I will pair this with mixed greens onion, bacon, and some cucumber. Next I have some left over chicken thighs that I was planning on breading and pan frying. This will be paired with some roasted vegetables that we have had time and time again during our Wednesday night labs. In addition to the roasted brussel sprouts and chicken I will bake some potatoes. The breakdown of ingredient and pricing is above. The majority of items for the entire meal were on hand.
For the salad I sliced the bacon, onion, and cucumber and sprinkled on the greens. For the dressing I mixed in a 3 to 1 ratio of oil to vinegar. I also added salt, pepper, dejon mustard, and a little balsamic glaze.
For the brussel sprouts and potatoes I added oil and some butter to as well as some salt and pepper.
For the chicken that I breaded and pan fried I began with drying off the chicken with some paper towels to get rid of the extra moisture. Then I coated it with a layer of flour. After the flour I placed it into a mixture of egg and milk to make it wet again. Then finally I placed the egg washed chicken into another coating of seasoned flour. Once it was coated I placed it into a pan with a bit of oil and cooked until golden brown.
First course: Mixed greens salad with vinaigrette.
-Mixed greens= 3.99
-Onion= about 1.00
-Bacon= 3.99/lb.
-Olive oil= n/a
-Vinegar= n/a
-Salt= n/a
-Pepper= n/a
-Dejon mustard= n/a
Total= 8.98
Second Course: Pan fried chicken thighs.
-Boneless skinless chicken thighs= 3.47
-Flour= n/a
-Salt= n/a
-Pepper= n/a
-Eggs= n/a (only need one egg)
-Milk= n/a
Total= roughly 3.75 using only one egg and a splash of milk.
Third course prepared sides: Roasted brussel sprouts and baked potatoes
-Brussel sprouts= 4.59
-Yukon gold potatoes= 3.19
-Butter= n/a
-Olive oil= n/a
-Salt= n/a
-Pepper=n/a
Total= 7.78
Total Meal Cost= 20.51
This meal was more than enough for myself and both of my parents. It also provided plenty of leftovers. I would say it could have easily fed 5 people which brings the cost to roughly 4 dollars per person which is a inexpensive filling meal.
2.) I do think that my budget is sufficient to purchase nutritional foods. I am able to buy fruits, vegetables, and protein rich foods and prepare them to keep my diet balanced. Being located in a suburb I have access to stores that have the necessary resources needed.
Throughout the semester and in our cooking lab I have definitely changed the way I look at foods. When ever I purchase an item I look around to see if something is healthier, or if something is cheaper and can fulfill my nutritional needs. When consuming fresh local ingredients in our cooking lab I have purchased much more locally produced items because I know where they are coming from and the benefits they provide to the producers.
I would not say that my eating habits have changed too much. I would say that I have grown to appreciate better ingredients. This appreciation for better ingredients have come from eating fantastic items in the cooking lab.
3.) For the final cooking lab I wanted to create a 'pre-thanksgiving' meal. For this activity I wanted to pair things that I have learned in the class along with items that I have collected for various meals that I have prepared for my cooking blogs. To begin I wanted to start with a side salad creating a vinaigrette that we learned in the first few weeks. I will pair this with mixed greens onion, bacon, and some cucumber. Next I have some left over chicken thighs that I was planning on breading and pan frying. This will be paired with some roasted vegetables that we have had time and time again during our Wednesday night labs. In addition to the roasted brussel sprouts and chicken I will bake some potatoes. The breakdown of ingredient and pricing is above. The majority of items for the entire meal were on hand.
For the salad I sliced the bacon, onion, and cucumber and sprinkled on the greens. For the dressing I mixed in a 3 to 1 ratio of oil to vinegar. I also added salt, pepper, dejon mustard, and a little balsamic glaze.
For the brussel sprouts and potatoes I added oil and some butter to as well as some salt and pepper.
For the chicken that I breaded and pan fried I began with drying off the chicken with some paper towels to get rid of the extra moisture. Then I coated it with a layer of flour. After the flour I placed it into a mixture of egg and milk to make it wet again. Then finally I placed the egg washed chicken into another coating of seasoned flour. Once it was coated I placed it into a pan with a bit of oil and cooked until golden brown.
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