The Purpose of our Ministry is to Serve Christ Through Nutritious Cooking.
Come COOK with us!!
Yes, I want to sign up for a cook and play session!
Tuesday, January 6, 2009
New website
Our new website is http://cookandplay.com Please go there to book your session. This blog will be modified/deleted soon!
Wednesday, December 24, 2008
What do I bring?
Because each session is located in a warm home environment instead of a commercial kitchen, you may be asked to bring extra equipment to share.
Here is a list of basic equipment you should bring to your session:
-largest pot and lid you own
-measuring cups and spoons
-apron
-plastic tote, cooler, laundry basket or box to transport your food and supplies
-crock pot (if soup/chili is on the menu)
We'll email you reminders and list of equipment to bring prior to your session.
Here is a list of basic equipment you should bring to your session:
-largest pot and lid you own
-measuring cups and spoons
-apron
-plastic tote, cooler, laundry basket or box to transport your food and supplies
-crock pot (if soup/chili is on the menu)
We'll email you reminders and list of equipment to bring prior to your session.
Thursday, December 18, 2008
Monday, January 12
This a.m. session is located in the Cove subdivision in Fletcher. It is limited to five women. Post a comment sharing the number of children, age and your name and email. Please refer to the January menu for payment procedures.
January Menu
It may be cold outside, but we’re cooking a variety of scrumptious, warm entrees inside our host homes. Join us as we cook once and eat eight times without all the kitchen fuss.
Three Beef Cheese Enchiladas
This is a lower fat version of your favorite beef enchiladas. The filling is made with lean ground beef and creamy low fat cream cheese, Monterey Jack and cheddar cheese. We smother it with a traditional red enchilada sauce and top it with additional cheese. You’ll never miss the calories or fat with this traditional cheese filled entrée. Enjoy it with a fresh green salad and tortilla chips and salsa to make your tongue tango. Yield: 2 8x8 pans/8 servings
Lasagna with Meat Sauce
This delightful, easy lasagna will impress your family and friends. It’s brimming with our classic meat sauce, lasagna noodles and three kinds of Italian cheese. Serve it with easy Artisan bread we have made in past months (recipe on the web site) and a fresh green salad. Yummy is the word at our house. Yield: 2-8x8 pans/8 servings
Homemade Whole Wheat Pizza Crust
We’re taking our bread making to the next level. It’s not a heavy dense crust like you would imagine. We use half unbleached all-purpose flour and half white whole wheat flour to make an outstanding healthy crust your family will love. The homemade crust is refrigerated dough you take and bake to create your own bistro pizza at home! Yield: 2 pizza crusts/10 servings
Asian Honey Sesame Chicken and Brown Rice
This Asian inspired marinated chicken is infused with garlic, honey, sesame oil and fresh ginger. A tangy sweet delight that is baked not fried. It’s served piping hot over a bed of brown rice. Stir-fry your own fresh vegetables and take your dinner to the Orient.
Yield: 2 freezer bags of marinated chicken and 2 freezer bags of cooked brown rice/8 servings
Total Servings: 36
Menu Price: $45, includes $5 donation for ministry use
Three Beef Cheese Enchiladas
This is a lower fat version of your favorite beef enchiladas. The filling is made with lean ground beef and creamy low fat cream cheese, Monterey Jack and cheddar cheese. We smother it with a traditional red enchilada sauce and top it with additional cheese. You’ll never miss the calories or fat with this traditional cheese filled entrée. Enjoy it with a fresh green salad and tortilla chips and salsa to make your tongue tango. Yield: 2 8x8 pans/8 servings
Lasagna with Meat Sauce
This delightful, easy lasagna will impress your family and friends. It’s brimming with our classic meat sauce, lasagna noodles and three kinds of Italian cheese. Serve it with easy Artisan bread we have made in past months (recipe on the web site) and a fresh green salad. Yummy is the word at our house. Yield: 2-8x8 pans/8 servings
Homemade Whole Wheat Pizza Crust
We’re taking our bread making to the next level. It’s not a heavy dense crust like you would imagine. We use half unbleached all-purpose flour and half white whole wheat flour to make an outstanding healthy crust your family will love. The homemade crust is refrigerated dough you take and bake to create your own bistro pizza at home! Yield: 2 pizza crusts/10 servings
Asian Honey Sesame Chicken and Brown Rice
This Asian inspired marinated chicken is infused with garlic, honey, sesame oil and fresh ginger. A tangy sweet delight that is baked not fried. It’s served piping hot over a bed of brown rice. Stir-fry your own fresh vegetables and take your dinner to the Orient.
Yield: 2 freezer bags of marinated chicken and 2 freezer bags of cooked brown rice/8 servings
Total Servings: 36
Menu Price: $45, includes $5 donation for ministry use
Pay by check and mail to Jackie Brown or paypal. Paypal charges us 4.9% plus .30 for each convenient transaction. Paypal transaction price is $47.30. Please make payment three days prior to your session. Contact us at cookandplay@yahoo.com with any questions.
Friday, December 12, 2008
Cooking Instructions for December 2008
Santa Fe Chili
Preparation: Place frozen chili in a crock pot. Heat on low, 6-8 hours or high, 4 hours. Times may vary due to crock pot temperatures. Thawing completely for 24 hours is recommended if microwave heating or stove-top heating is preferred.
Suggested Sides: Salad, Tortilla chips, Vermont Cheddar Bread, sour cream
Boiled Chicken
Preparation: Thawing completely for 24 hours is recommended. Use in your favorite chicken recipes. Asian Chicken Salad and Caesar Chicken Wraps are the featured chicken recipes for December.
Black Bean Casserole
Preparation: Thawing completely for 24 hours is recommended. If frozen, add 20-25 minutes to baking time.
Cooking Instructions: Cooking Instructions: Preheat oven to 400F. Keep tightly covered, place entrée on baking sheet and bake 20-30 minutes or until the center is hot and bubbly. Remove foil during last 5 minutes if desired. Cooking times may vary due to differences in ovens.
Suggested Sides: Tortilla chips, fresh green salad, guacamole, salsa, sour cream
Chicken Mozzarella Roll-ups
Preparation: Thawing completely for 24 hours is recommended. If frozen, add 20-25 minutes to baking time.
Cooking Instructions: Preheat oven to 375F. Keep tightly covered, place entrée on baking sheet and bake 45 minutes or until the center is hot and bubbly. Remove foil during last 5 minutes if desired. Cooking times may vary due to differences in ovens.
Suggested Sides: Fresh Green Salad, spaghetti, angel hair or linguine, Vermont Cheddar Bread
Vermont Cheddar Bread Dough
Preparation: Sprinkle dough with flour and cut grapefruit size portion off and shape into a round loaf. Place loaf on a pizza peel or wooden cutting board sprinkled with cornmeal. Allow loaf to stand at room temperature for 40 minutes. Sprinkle with flour and slash a tic-tac-toe board with sharp knife.
Baking Instructions: Preheat oven to 450F during the last 20 minutes of rising. Heat baking stone in the middle of oven along with a broiler pan on bottom. When oven reaches desired temperature, pour 1 cup of hot water in broiler pan and slide loaf onto stone. Bake at 450F for 25 minutes. Remove and cool on wire rack before slicing.
Preparation: Place frozen chili in a crock pot. Heat on low, 6-8 hours or high, 4 hours. Times may vary due to crock pot temperatures. Thawing completely for 24 hours is recommended if microwave heating or stove-top heating is preferred.
Suggested Sides: Salad, Tortilla chips, Vermont Cheddar Bread, sour cream
Boiled Chicken
Preparation: Thawing completely for 24 hours is recommended. Use in your favorite chicken recipes. Asian Chicken Salad and Caesar Chicken Wraps are the featured chicken recipes for December.
Black Bean Casserole
Preparation: Thawing completely for 24 hours is recommended. If frozen, add 20-25 minutes to baking time.
Cooking Instructions: Cooking Instructions: Preheat oven to 400F. Keep tightly covered, place entrée on baking sheet and bake 20-30 minutes or until the center is hot and bubbly. Remove foil during last 5 minutes if desired. Cooking times may vary due to differences in ovens.
Suggested Sides: Tortilla chips, fresh green salad, guacamole, salsa, sour cream
Chicken Mozzarella Roll-ups
Preparation: Thawing completely for 24 hours is recommended. If frozen, add 20-25 minutes to baking time.
Cooking Instructions: Preheat oven to 375F. Keep tightly covered, place entrée on baking sheet and bake 45 minutes or until the center is hot and bubbly. Remove foil during last 5 minutes if desired. Cooking times may vary due to differences in ovens.
Suggested Sides: Fresh Green Salad, spaghetti, angel hair or linguine, Vermont Cheddar Bread
Vermont Cheddar Bread Dough
Preparation: Sprinkle dough with flour and cut grapefruit size portion off and shape into a round loaf. Place loaf on a pizza peel or wooden cutting board sprinkled with cornmeal. Allow loaf to stand at room temperature for 40 minutes. Sprinkle with flour and slash a tic-tac-toe board with sharp knife.
Baking Instructions: Preheat oven to 450F during the last 20 minutes of rising. Heat baking stone in the middle of oven along with a broiler pan on bottom. When oven reaches desired temperature, pour 1 cup of hot water in broiler pan and slide loaf onto stone. Bake at 450F for 25 minutes. Remove and cool on wire rack before slicing.
Santa Fe Chili
Ingredients
14 ½ oz can black beans
14 ½ oz. can pinto beans
14 ½ oz. can kidney beans
1 pound lean ground beef or ground turkey
14 ½ oz. can diced tomatoes
14 ½ oz. can corn
2 teaspoons cumin
2 T. chili powder
2 garlic cloves
½ teaspoon ground pepper
6 oz. can tomato paste
2 cups water
Directions
Cook turkey and onion in stockpot. Drain and rinse in hot water. Stir in remaining ingredients and simmer for 30 minutes or more.Makes 8 servingsFreezing: Allow chili to cool no longer than 2 hours. You may refrigerate and bag the next day. Divide entire recipe into 2-3 bags.
14 ½ oz can black beans
14 ½ oz. can pinto beans
14 ½ oz. can kidney beans
1 pound lean ground beef or ground turkey
14 ½ oz. can diced tomatoes
14 ½ oz. can corn
2 teaspoons cumin
2 T. chili powder
2 garlic cloves
½ teaspoon ground pepper
6 oz. can tomato paste
2 cups water
Directions
Cook turkey and onion in stockpot. Drain and rinse in hot water. Stir in remaining ingredients and simmer for 30 minutes or more.Makes 8 servingsFreezing: Allow chili to cool no longer than 2 hours. You may refrigerate and bag the next day. Divide entire recipe into 2-3 bags.
Mozzarella Chicken Roll-ups
Ingredients
4 boneless, skinless chicken breasts
12 large, fresh basil leaves, rinsed and patted dry or 2 tsp. dried basil
4 pieces roasted red pepper
½ cup shredded mozzarella cheese
16 oz. can marinara sauce (we used Hunts tomato and garlic sauce)
1 teaspoon of dried oregano
Directions:
Place 2 chicken breasts in a 1 gallon freezer bag and seal. Working with the thinnest to the thickest part of the chicken breast, pound each piece with a rolling pin or a meat mallet being careful not to tear the meat. Pound until is ¼” thick and approximately the size of a 4 by 8-inch rectangle. If the chicken breasts are very large like the ones we use from Sams Club, butterfly the breasts and slice all the way through and proceed with pounding. You will have 8 pieces rather than four.
Lay the breast with the smooth side down and layer each piece with 2 basil leaves, 1-2 pieces of roasted red pepper and 2 Tablespoons of shredded mozzarella (reserving the rest for later). Roll one long edge toward the other long edge to enclose feelings. Secure with toothpicks if desired.
Pour 1 cup of the sauce into an 8x8 dish and place the rolled breasts with the seam side down. Top with desired sauce and cheese. You may choose to distribute the 8 breasts (if you sliced 4 large in half) in two 8x8 pans and divide sauce and cheese.
Baking Day: Thaw chicken for 24 hours and keep tightly covered. Bake at 375 for 45 minutes until hot and bubbly. Remove foil and bake cheese an additional 5 minutes if desired.
4 boneless, skinless chicken breasts
12 large, fresh basil leaves, rinsed and patted dry or 2 tsp. dried basil
4 pieces roasted red pepper
½ cup shredded mozzarella cheese
16 oz. can marinara sauce (we used Hunts tomato and garlic sauce)
1 teaspoon of dried oregano
Directions:
Place 2 chicken breasts in a 1 gallon freezer bag and seal. Working with the thinnest to the thickest part of the chicken breast, pound each piece with a rolling pin or a meat mallet being careful not to tear the meat. Pound until is ¼” thick and approximately the size of a 4 by 8-inch rectangle. If the chicken breasts are very large like the ones we use from Sams Club, butterfly the breasts and slice all the way through and proceed with pounding. You will have 8 pieces rather than four.
Lay the breast with the smooth side down and layer each piece with 2 basil leaves, 1-2 pieces of roasted red pepper and 2 Tablespoons of shredded mozzarella (reserving the rest for later). Roll one long edge toward the other long edge to enclose feelings. Secure with toothpicks if desired.
Pour 1 cup of the sauce into an 8x8 dish and place the rolled breasts with the seam side down. Top with desired sauce and cheese. You may choose to distribute the 8 breasts (if you sliced 4 large in half) in two 8x8 pans and divide sauce and cheese.
Baking Day: Thaw chicken for 24 hours and keep tightly covered. Bake at 375 for 45 minutes until hot and bubbly. Remove foil and bake cheese an additional 5 minutes if desired.
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