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NEWaukee’s Cloud Cafe Recipes

NEWaukee’s Cloud Cafe Recipes

Hi everyone!  I love teaching and sharing so to say I’m excited about this class Wednesday at noon, is an understatement.

Here’s an overview.  I’ll be walking you through some kitchen basis (knife knowledge, kitchen safety and sanitation).  I’ll show you some basic knife skills by prepping vegetables and garbanzo beans to be roasted in the oven, showing you how to stretch your rice, and finally preparing a vinagrette to pull this all together.

I’ll own that I’m no Emeril, Rachel Ray or Martha Stewart, so here comes my disclaimer, since it’s my first – I can’t say that I’d recommend you “cooking along with me”, we’ll see how it goes.  I would recommend printing this out so that you can take notes.

Magic Rice

Ingredients:

1 cup short grain rice

3 cups of water

Instructions:

In a hot pot add the rice and water.  Bring to a boil, cover allowing for the steam to escape and reduce heat to a simmer.  Continue cooking for about 20 minutes.

 

Curry Roasted Cauliflower and Red Onions

Ingredients:

One head of cauliflower, washed and broken down into bit sized pieces

1 medium red onion, peeled and cut into medium dice pieces

Olive oil

Salt and Pepper

Curry Now  https://www.penzeys.com powder

Instructions:

Preheat oven to 350 degress.  Add all ingredients either directly onto a sheet pan (if you’re confident in your mixing skills) or into a bowl and toss well to coat.  Either place directly into the oven or onto a sheet pan and roast in the oven for about 20 minutes or until the cauliflower is fork tender.  Remove and set aside

 

Roasted Garbanzo Beans

Ingredients:

One can of beans, drained and rinsed

Olive oil

Salt and Pepper

Bold Taco  https://www.penzeys.com powder

Granulated Garlic  https://www.penzeys.com powder

Instructions:

Preheat oven to 350 degress.  Add all ingredients either directly onto a sheet pan (if you’re confident in your mixing skills) or into a bowl and toss well to coat.  Either place directly into the oven or onto a sheet pan and roast in the oven for about 25 minutes or until the skins of the beans crisp up.  Remove and set aside.

 

Lime Vinagrette

Ingredients:

Zest of one lime

Juice of one lime

Olive oil

1 clove of garlic minced

Salt and Pepper

 

Instructions:

Add all ingredients into a repurposed glass jar and give it a good shake.

 

Garnishes I’ll mention:

Fresh chopped cilantro

Crumbled feta cheese

Raisins

Toasted sesame seeds

 

 

 

 

 

 

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