French Onion Soup

On a cold day, there is nothing better than a steaming hot bowl of ramen. But if that is to unhealthy for you, instead you can have french onion soup. It is very tasty, and I get a lot less sodium, which is supposedly bad for me. Anyway, here is a recipe for the soup that my mom found in her huge vat of recipes, when she only uses a few(but delicious).
In Saucepan melt 3 Tablespoons butter, add 3 large onions, diced, and saute. Stir in 1 Tablespoon flour, 1/2 tsp salt, 1/8 tsp ground pepper, add 6 beef bullion cubes, and 6 cups of water. Cover, bring to a boil for 20 min. Cut french bread and sprinkle with Parmesan, toast under preheated oven at 450. Put bread on top of soup in a casserole dish. Sprinkle 2 T Parmesan cheese and 1 cup of grated Swiss cheese on top. Place in oven for 15 minutes, until cheese melts.
So the recipe ended up with the quinnessential applause that my cooking evokes. Another month, and another post done.

Zucchini Cake

We had another zucchini, we grew it ourselves, and it was a whopper. So what else are you supposed to do with it, other than make tasty treats. For this post, I decided to make a zucchini cake. Like the bread before it, the zucchini doesn't add much flavor, it just holds it up and moistens it. Here is the link http://allrecipes.com/Recipe/Chocolate-Zucchini-Cake-II/Detail.aspx

1/2 cup butter, softened
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups flour
1 tsp ground cinnamon
1 3/4 cup white sugar
2 eggs
1/2 cups sour milk
1/4 cup unsweetend cocoa powder
1 cup semisweet chocolate chips
2 cups zucchini, diced or in food processor

1. Preheat oven to 350 degrees. grease and flour a 9X13 inch pan
2. Creeam butter. oil, sugar until light and fluffy. Add eggs, vanilla and sour milk. Beat until smooth.
3. Mix flour, cocoa, baking soda and cinnamon together and add to creamed mixture. Beat well. Stir in zucchini.
4. Pour into the pan and sprinkle with chocolate cips. Bake for 40 to 45 minutes, or until toothpick inserted into the center comes up clean.

Zucchini Bread

So my neighbors had some really big zucchini, so I had to do my thing with them. Zucchini bread, would be good, so I thought, so I decided to use the big zucchini for that.

Ingredients
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cup white sugar
3 tsp vanilla extract
2 cups grated zucchini

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
Sift flour, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini until well combined. Pour batter into pans.
Bake for 40 to 60 minutes, or until toothpick inserted comes out clean. Cool for twenty minutes and serve.

This was a delicious recipe. You can't really taste the zucchini, but it does make it healthier which is aways good. Based on the amount I've eaten of the bread in the past few hours, I don't need to eat veggies for a long time.

Grilled Pork Chops with Cherry Tomatoes and Garlic Butter

Pigs are the ultimate, magical animal. They come in so many shapes, sizes and tastes. You can have pork, bacon, and pork chops. For this post there was a recipe in one of my moms magazines. So I decided to try my hand at grilling once again.

4 tbs butter at room temperature
1 clove garlic. finely chopped
1 tsp fresh thyme
4 1 inch thick bone-in pork chops
kosher salt and black pepper
2 pounds cherry tomatoes

Heat grill to medium-high. In a small bowl, combine the butter, garlic and thym; set aside.

Season the pork with 1/2 tsp each salt and pepper and grilll until cooked though, 6 to 7 minutes per side

Meanwhile, divide the tomatoes among 2 pieces of heavy duty foil and season with 1/2 tsp salt and 1/4 tsp pepper. Close to form 2 pouches. Grill the pouches alongside the pork, gently shaking occasionally, for 8 minutes.

Top the pork chops and tomatoes with the garlic butter just before serving.

This was a good recipe, even though I did not eat the tomatoes, because I really dislike them. I may have overcooked the pork a bit, but it was still very good.

Pinkberry Frozen Yogurt

A popular frozen yogurt chain is pinkberry. My sister and I were first introduced to it a few months ago, and ever since our trip to California, my sister has been "obsessed" with it. Its good, and you'll eat the sweetish frozen yogurt with anything from mangoes and raspberries to Fruity Pebbles. So I decided to try and make it using a recipe I found a recipe found from the food network magazine.

2 cups plain whole-milk yogurt
2 cups plain nonfat or reduced-fat Greek Yogurt
1/2 cup superfine sugar
3 tbs light corn syrup
fresh fruit or other toppings for garnish

1. Whisk both yogurts, the sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
2. For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the yogurt to a covered container and freeze for up to 2 hours. Serve with toppings.

This was actually a pretty good recreation of the pinkberry yogurt. It wasn't perfect the actual stuff was better than what I made, but it was still very good.

Pumpkin Pie

So for this post I delved deep into my moms recipe box to find a good recipe for pumpkin pie. I found one from the oregonian, from the obituary section (if its there, it has to be good. Right?). So I made that pie for my dad. who loves it, and here is the recipe.

Special Seasoning
4 tablespoons ground cinnamon
2 tbs ground allspice
2 tbs black pepper
2 tbs salt
1 tbs ground nutmeg
1 tbs cloves
1 tbs allspice
Mix everything together, and store in an airtight container

PUMPKIN PIE
2 large eggs
1 teaspoon vanilla
2 cups canned pumpkin
1/4 cup brown sugar
2 1/2 tsp special seasoning
1 cup evaporated milk
1/2 cup half and half
1/3 cup granulated sugar
1 9 inch unbaked pie shell

Mix together the eggs, vanilla, pumpkin, sugar and seasoning mix. In a saucepan, mic the evaporated milk, half and half and sugar; cook over low heat until the sugar dissolves. Add to the pumpkin mixture. Pour into pie shell and bake at 425 degrees for 15 minutes; lower heat to 350 degrees and cook for 25 minutes. Store in the refigirator.

This recipe turned out really good, and I still love a good pumpkin pie ( and I don't have to buy one at costco or anything). You should try this recipe or at least let me make you one.

Blackberry pie

So my mom bought a ton of blackberries. And what are you supposed to do with them other than make a pie. So I found an easy recipe online for them from allrecipes.com . Here is the link and the recipe itself. http://allrecipes.com/Recipe/Blackberry-Pie-I/Detail.aspx
INGREDIENTS

* 4 cups fresh blackberries
* 1/2 cup white sugar
* 1/2 cup all-purpose flour
* 1 recipe pastry for a 9 inch double crust pie
* 2 tablespoons milk
* 1/4 cup white sugar
DIRECTIONS

1. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
2. Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.

Cooking Class 5

So for the last day of our cooking class, our focus today was deserts. We made a lot of delicious dishes. Our non desert dish was a Cobb salad, made with lettuce, egg, turkey, bacon, and some sauce. So now for our desert dishes, we made crepes first. The crepes were easy and good, I definitely want to make them at home, with a bit of nutella, or a bit of lemon juice and sugar. Then we made beignets, which are french donuts and are famous at the cafe del monde at New Orleans. We also made chocolate cookies and when I brought some home, I quote "These are some of the best cookies I have ever had. Period." Thanks Mom! Another desert was an apple tart with a hazelnut crust. It was very good, although it was probably the least favorite of my deserts.

Cooking Class 4

On the fourth day of our cooking class, our teaching today was pasta making. So we made the pasta, just with some flour and eggs. We used a food processor because it takes too long to do it by hand. Then we used a pasta making machine to flatten it, and then cut it, angel hair style. We also made a few sauces as well, a bolognese sauce, that was good, although I think I added a bit too much wine to it. Other sauces were pesto and a sun dried tomato cream.
Besides those things we also made a tomato bread crumb salad, and the desert which was like a parfait.

Cooking Class 3

The theme of this day was grilling. Previously I thought that you could only grill things like steak, chicken, burgers, but my cooking mind has broadened from this class. The different things we tried to grill were pizza, chicken in a root beer sauce, grilled corn and roasted red pepper salad, and grilled pineapple and plums. We also made a few other salads, a creamy coleslaw and a lemon and herb potato salad.

All of the items were really good, although I was not a huge fan of all the salads, the other foods were good.

Cooking Class 2

The second day of the cooking class, we concentrated on sauteing. For the saute we made chicken, in a couple of different sauces. The sauce that I made was a lemon garlic sauce, that was pretty good. The other sauces were a Moroccan sauce made with Saffron, and a apricot sauce. In addition to that we made a terriyaki sauce used with some tilapia. Other non-saute things that we made was a molten chocolate cake, just cake with a bit of ganache in the middle. The one thing that we made that I didn't like was a salad we made, with tomatoes, mozzarella, and basil, and some dressing.

Later that day I try and recreate my saute skills by trying to do the tilapia and apricot chicken recipes for my family. Here are the recipes for the tilapia and chicken.

Ginger Teriyaki Chicken with Snow Peas
1 tsp minced fresh ginger
1 tsp minced fresh garlic
1/2 cup mirin (rice wine) and chicken stock
3 tbs soy sauce
2 tbs rice wine vinegar
1 tbs honey
1 cup snow peas
Fish
Flour, Salt and Pepper
Combine flour salt and pepper, and then dunk fish in.
Lightly brown fish in oily hot pan, and then remove
Saute ginger and garlic until fragnant
Combine mirin, stock, soy and rice vinegar
Deglaze pan with sauce mixture
Bring to a simmer and add honey
Return fish to pan and finish cooking
Add snow peas and cook until bright green

Sweet-tart Apricot Chicken
1 cup stock
6 dried apricot halves, sliced
1/3 cup apricot preserves
1 tbs chili sauce and Dijon Mustard
Chicken
Flour, Salt and Pepper
Combine flour salt and pepper, and then dunk chicken in.
Lightly brown chicken in oily hot pan, and then remove
Deglaze pan with stock
Add apricots and cook to soften
Add preserves, chili sauce and mustard
REturn chicken to pan to finish cooking and thicken sauce.

Cooking Class

So I am taking a cooking class at a kitchen in Lake Oswego. On the first day of it we practiced knife skills, and it improved dramatically. Many of the things that we made then used those skills. The menu on the first day was

Salsa Fresca and Guacamole with Homemade Tortillas

Thai Veggie Spring Rolls with Peanut Dipping Sauce and Lime Soy Sauce

Grandma’s Vegetable Soup

Strawberry Shortcake with Buttermilk Biscuits

All of those dishes were really good and they definitely challenged me. I'm not a very big fan of tomatoes, but I still ate the salsa, and it was really good. Unfortunately we couldn't make the guacamole in time and we will do that on Wednesday. The spring rolls were good as well, they were simple to make, and they are good as well, I'll try and make them at home some time. The soup was good. Unfortunately I wasn't involved in all of the steps in it, we all diced veggies and then made one big batch, but it was still good. The strawberry shortcake... FANTASTIC. The biscuits were a lot better than my attempt at them, and we mashed up the strawberries to release some of their juices and added some sugar.

I am really looking forward to doing more classes, and I'll post about the rest of my adventures as the week winds by. There is a link to the class below.

http://www.cookingschoolsofamerica.com/ingoodtaste/index.php?flag_menu_index=basicskillseries_php#649

Mans True Calling #2

So here is the second entry on grilling. For this post I decided to do a more entree type dish that everyone loves. Burgers! So I found this recipe for turkey burgers in one of my moms magazines.

1 1/2 pounds ground dark meat turkey
2 ounce grated Monterey Jack cheese (about 1/2 cup)
1/4 cup plain dried breadcrumbs
2 tablespoons mayonnaise
Coarse salt and ground pepper
Vegetable oil, for grates
Hamburger Buns
Desired toppings

1. Heat grill to medium-high. In a medium bowl, place turkey, cheese, breadcrumbs, mayonnaise, 1 teaspoon coarse salt and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense).
2.Gently form meat into 4 equal-size patties, inches in diameter and 1 inch thick. Press thumb in the center of each patty to make an indentation approximately 1/2-inch deep (this help keeps burgers flat during grilling).
3.Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and peeper; grill until cooked throughout, 5 to 8 minutes per side. Serve on buns (toasted on grill, if you like), with desired toppings.

So this recipe was pretty enjoyable. We added pepper jack cheese over the top.

Mans true calling #1

So men like to grill. Everyone knows that. Its a summer tradition for men everywhere. So for this post I decided to learn how to grill. For my first attempt I decided to do something easy, something just to hone my skills. Vegetables!

Smokin' Hot Potato Kabobs with Rosemary-Chipotle Butter
1 1/2 pounds small potatoes, such as baby purple, baby blue, baby dutch yellow, fingerlings, round red and/or round white
16 baby sunburst squash, baby green patty-pan squash or 1 medium zucchini or yellow summer squash, cut into 1-inch slices
8 fresh mushrooms
1/3 cup butter or margarine
1 to 2 tablespoons snipped rosemary or oregano or 1 1/2 teaspoons dried rosemary or oregano, crushed
1/2 teaspoon ground chipotle chili pepper or chili powder
Coarse kosher salt or sea salt

1. Scrub potatoes with a soft vegetable brush under running water. Halve potatoes larger than 2-3 inches. In a covered medium saucepan, cook potatoes in boiling, lightly slated water for 10 minutes, adding the baby squash and mushrooms for the last 1 minute of cooking time. Drain and cool slightly
2. On eight 10-12 inch metal skewers, alternately thread potatoes, squash, mushrooms, leaving a 1/4 inch space between pieces. In a small bowl, combine butter, rosemary and chipotle chili pepper. Brush over vegetables. Sprinkle kabobs with coarse salt.
3. For a charcoal grill, grill kabobs on the rack of an uncovered frill directly over medium coals for 8 to 10 minutes or until vegetables are tender and rown, turning and brushing occasionally with butter mixture. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and heat as above.) Makes 8 servings.

Peach Cobbler

So my mom got a big box of peaches free from a friend. So I was asked/decided to make a peach cobbler. I got the recipe from allrecipes.com. http://allrecipes.com/Recipe/Peach-Cobbler-II-2/Detail.aspx .

INGREDIENTS

• 3 fresh peaches - peeled, pitted and sliced
• 1 teaspoon ground cinnamon
• 1 1/2 cups white sugar
• 1/2 cup shortening
• 1 cup white sugar
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 cups boiling water
• 3 tablespoons butter

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x10 inch baking dish.
2. Stir together peaches with cinnamon and 1 1/2 cups sugar. Set aside.
3. In a medium bowl, cream together shortening and 1 cup sugar. Mix in flour, baking powder and salt alternately with milk. Pour into prepared pan. Top with peach mixture. Drop butter in boiling water and pour all over peaches.
4. Bake in preheated oven 40 to 45 minutes, until golden brown.

So there are a few tips for this recipe. The first is how to peel the peaches, you need to dip them briefly in boiling water, and that will make the skin easy to remove. The other suggestions are using more peaches, I used 5 peaches for this recipe, instead of 3. Also some of the reviews f the recipe thought that the cobbler was "soupy" so I cut down on the amount of water, using only 1 cup of boiling water instead of 2 cups. Otherwise this is a good recipe, easy to make without a lot of prep.

Ice Cream

So everybody loves ice cream, yeah. Store bought ice cream is good and all, but sometimes you just want to make it yourself. The only way to do it previously was to use an ice cream machine. However in the foodday section this week there was a recipe for EZ ice cream.

EZ Chocolate ice cream
Makes 1 quart

1 tsp instant coffee
1 tablespoon hot water
4 ounces bittersweet chocolate, chopped fine
1/2 cups sweetened condensed milk
1/2 teaspoon vanilla
Pinch Salt
1 1/4 cups cold whipping cream

Combine coffee powder and hot water in a small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, condensed milk and coffee mixture in bowl, stirring every 10 seconds until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool.
With electric mixture on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk a third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in an airtight container, until firm, at least 6 hours or up to 2 weeks.

A man's breakfast

So one of my favorite foods is biscuits and gravy. So for my new post, I decided to try and make them. I used a recipe from foodday, so of course its gonna be good. Savory Sausage Gravy Makes about 6 cups 1 teaspoon vegetable oil 1 large onion, minced 1 pound bulk breakfast sausage 2 tablespoons unsalted butter .5 cup all-purpose flour 2 cups whipping cream, at room temperature .333 cups water 2 cups whole milk, at room temperature 1.5 tsp sea salt .5 tsp freshly ground black pepper 2 tsp finely chopped sage Heat the vegetable oil in a large (3- to 4 quart) saucepan over mediu heat. Add oion and cook until translucent. Add sausage and cook until browned, breaking it into chunks with the back of a spoon. Reduce heat to low. If desired, drain excess grease. Meanwhile, melt the butter in a small saucepan over medium low heat. Slowly add the flour, stirring until a smooth paste forms. This is your roux. Continue cooking, stirring very often, until light brown, abo9ut 10-15 minutes. (If the roux becomes too thick or clumpy, stir in a splash of cream.) Add .333 cup water to the sausage. Increase the heat to medioum- high. When the mixture reaches a simmer, stir in the roux a little at a time. Reduce heat to medium and slowly add the cream and milk. Bring to a simmer and cook, stirring frequently, until gravy reaches deisred thickness . Add the salt, black pepper, and sage and serve immediately. Leftover gravy can frozen for up to four months. Flaky Buttermilk Biscuts Makes 9 (3 inch) biscutis 8 Tbs butter (divided) 2 cups all-purpose flour 2 tsp baking powder .25 tsp baking soda .5 tsp salt .75 cup buttermilk Preheat oven to 450 degrees. Melt 4 tablespoons butter in n 8 or 9 inch square baking pan. Set aside. Sift together, flour baking powder, baking soda and salt. Cut in remaining 4 Tbs butter with a pastry blender or two knives until the mixture resembles coarse cornmeal. Make a well in the dry ingredients and add buttermilk all at once. Stir only to moisten and until dough is free from sides of bowl. Knead gently 10 to 12 folds. Use a light hand in kneading. Do not over knead or biscuits will be tough. Roll or pat out at least 1 inch thick. Cut with a 2- or 3- inch cutter that has been dipped in flour. Place biscuits in the baking pan iwth the melted butter; turn biscuits over so both sides are coated. Place close together in baking pan. Bake 12 to 15 minutes. Serve immediately. So I made both of the two dishes, and they were pretty good. For the biscuits, one of the suggestions is to use a tablespoon of sugar and mix it with the other dry ingredients.So one of my favorite foods is biscuits and gravy. So for my new post, I decided to try and make them. I used a recipe from foodday, so of course its gonna be good.

Savory Sausage Gravy
Makes about 6 cups
1 teaspoon vegetable oil
1 large onion, minced
1 pound bulk breakfast sausage
2 tablespoons unsalted butter
.5 cup all-purpose flour
2 cups whipping cream, at room temperature
.333 cups water
2 cups whole milk, at room temperature
1.5 tsp sea salt
.5 tsp freshly ground black pepper
2 tsp finely chopped sage

Heat the vegetable oil in a large (3- to 4 quart) saucepan over mediu heat. Add oion and cook until translucent. Add sausage and cook until browned, breaking it into chunks with the back of a spoon. Reduce heat to low. If desired, drain excess grease.
Meanwhile, melt the butter in a small saucepan over medium low heat. Slowly add the flour, stirring until a smooth paste forms. This is your roux. Continue cooking, stirring very often, until light brown, abo9ut 10-15 minutes. (If the roux becomes too thick or clumpy, stir in a splash of cream.)
Add .333 cup water to the sausage. Increase the heat to medioum- high. When the mixture reaches a simmer, stir in the roux a little at a time. Reduce heat to medium and slowly add the cream and milk. Bring to a simmer and cook, stirring frequently, until gravy reaches deisred thickness . Add the salt, black pepper, and sage and serve immediately. Leftover gravy can frozen for up to four months.

Flaky Buttermilk Biscuts
Makes 9 (3 inch) biscutis

8 Tbs butter (divided)
2 cups all-purpose flour
2 tsp baking powder
.25 tsp baking soda
.5 tsp salt
.75 cup buttermilk
Preheat oven to 450 degrees. Melt 4 tablespoons butter in n 8 or 9 inch square baking pan. Set aside.
Sift together, flour baking powder, baking soda and salt. Cut in remaining 4 Tbs butter with a pastry blender or two knives until the mixture resembles coarse cornmeal.
Make a well in the dry ingredients and add buttermilk all at once. Stir only to moisten and until dough is free from sides of bowl.
Knead gently 10 to 12 folds. Use a light hand in kneading. Do not over knead or biscuits will be tough.
Roll or pat out at least 1 inch thick. Cut with a 2- or 3- inch cutter that has been dipped in flour. Place biscuits in the baking pan iwth the melted butter; turn biscuits over so both sides are coated. Place close together in baking pan. Bake 12 to 15 minutes. Serve immediately.

So I made both of the two dishes, and they were pretty good. For the biscuits, one of the suggestions is to use a tablespoon of sugar and mix it with the other dry ingredients.

When Life Gives You Lemons...

So my dad bought a costco size bag of lemons. He used 1 or two up, (just the peels), and the rest were just sitting there. So I decided to go use some of them up. First I made lemonade, (awesome) and then there were still a lot more lemons left. I talked to my mom, and she gave me the idea to make dinner that night, and I made lemon chicken. My last idea was to make a lemon meringue pie for the desert, so I did! It was hard to make, it was my first time making meringue but it turned out pretty good!

So the first thing I made was the lemonade, I used a fairly basic recipe, first you make a "syrup", by mixing two cups of hot water with a cup of sugar. The reason why you do this is to make sure the sugar dissolves, rather than settling on the bottom. Then you have to juice the lemons, I used about 6 lemons, to get about a cup of lemon juice.


Then you mix it together with another 4 cups of cold water, and you have lemonade! I used a slight variant of this recipe:
http://elise.com/recipes/archives/000479perfect_lemonade.php

The next thing I made was some lemon chicken. The recipe I got from the foodday section of the oregonian, I have yet to check the website if they have it. Its really easy, you just stuff a lemon in a chicken, and let it cook in an oven, for about an hour and a half, flipping it kinda soon. Just make sure the chicken is not undercooked, as it happened to me.



The last thing I made was a lemon meringue pie, and that was pretty hard. I used the recipe from:
http://allrecipes.com/Recipe/Grandmas-Lemon-Meringue-Pie/Detail.aspx
to make it, with a couple of changes. The first thing I did differently was for making the meringue, I either had a bit of an egg yolk in the egg white mixture, or I added not enough sugar. My first meringue did not form little peaks, so I made another one, paying more attention to seperating the eggs. THe meringue when formed correctly looks like this:


Then you have a pie crust and put the sugar mixture in it, then the meringue, and you need to make sure the meringue covers the pie, to the edges. Put it in the oven for a bit and then take it out when the meringue is golden brown.


Let it settle for an hour, and then refrigirate for a bit and enjoy.

Strawberry Pie

So I had to make a dessert for my family during a party. I didn't want to make anything too hard, and I had some strawberries on hand(courtesy of my mom), so i decided to make a pie. It is pretty easy to make, I just got the recipe out of some cookbook I found.

1 qt. fresh strawberries
1.5 cups water
1.5 cups sugar
4 tbsp cornstarch
1 package strawberry Jello ( 3 oz)

You put the strawberries in a pie shell, the mix together the sugar, cornstarch and .5 cups of water in a bowl. Then you boil 1 cup of water and add the jello until is dissolves, and then you put it in the cornstarch-sugar mixture. Stir it together, and let it cool, then pour it over the strawberries in the pie shell, and let it refrigerate for a few yours. And you're done.
Enjoy!

Why I'm cooking this summer, instead of sitting in the basement

This blog is designed so I can fulfill a few creative hours for a class, learn how to cook, and so my mom won't bug me to do something this summer. So in this blog, I'll be talking about my cooking experiences during the summer. Hopefully I'll be posting fairly regularly and some of my creations/disaster so my readers (hopefully plural) can try them out.