Week 3: October 17th, 2024
The Joy of Connecting Through Food: Comfort Food, Fresh Flavors & Community Agriculture
WEEK 3 MENU
Sautéed chicken breast, macaroni, and sautéed kale with onions
IN THE KITCHEN
Welcome to the kitchen: ready to cook?
Getting ready to cook: mise en place
The power of marinades
IN THE FIELD
Community Connections around Urban Farming
KITCHEN SCIENCE
Marinades and Dry Rubs: What do they do?
In the Kitchen with DC
TOOLS
Chefs knife
Cutting board
Mixing bowl
Small pot
2 Skillets
Measuring spoons and cups
Spatula
Cutting board or dinner plate
IN THE FIELD:
Community Connections around Urban Farming
Come take a deeper look at how Badger Rock Neighborhood Center showcases art and creativity through their programing and community meals!
KITCHEN SCIENCE:
Marinades & Dry Rubs
In Week 3, we explore how different ingredients affect adsorption into tofu.
Macaroni and Cheese
INGREDIENTS '
8 ounces elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup pepper jack cheese
1 cup white cheddar
METHOD
1.. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes.
2. At the same time, melt butter in a saucepan over medium heat. Add flour, salt, and pepper and whisk until smooth, about 5 minutes.
3. While whisking, pour in milk slowly. Continue to cook and stir until mixture is smooth and bubbling, about 5 minutes, making sure the milk doesn’t burn.
4. Add both the pepper jack and the cheddar cheese; stir until melted, 2 to 4 minutes.
5. Drain macaroni and fold into cheese sauce until coated.
Pan Seared Chicken Breast
By DC
Serves 4 | prep time 15 minutes
INGREDIENTS
4 boneless, skinless chicken breasts
1 1/2 tsp seasoning salt
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
1 1/2 tsp poultry seasoning
1/3 cup room temperature water
Fresh parsley (or thyme, rosemary or other herbs)
Canola oil
METHOD
1. Rinse chicken breast and pat dry with a towel. Add all the seasonings and the chicken to a bowl and mix with your hands until evenly coated. Wash your hands.
2. Add canola oil to a skillet on medium high heat. Place the chicken with what would have been the skin-side down. Sear until golden brown, about 3 minutes, flip and sear the underside. Flip again and add water and fresh herbs to the skillet and allow the chicken to cook through, until the flesh is no longer pink and the internal temperature reaches 165°F. Set aside.
Sautéed Kale
INGREDIENTS '
bunch lacinato (dinosaur) kale, remove the leaves from the stems and slice in ribbons
1 yellow onion, diced
2 garlic cloves, peeled and minced
2 Tbsp olive oil
Salt and pepper to taste
METHOD
1. Warm olive oil in a skillet on medium heat then add your onions. Stir and cook until soft. Add the kale, salt, pepper, and garlic to the skillet. Stir and cook until the kale is wilted and bright green. Remove from heat. Serve warm.
2. Plate everything together and enjoy!
