1 Chapter 15 Physical and Cognitive Development in Middle Adulthood.
Middle Adulthood Cooking
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8/3/2019 Middle Adulthood Cooking
1/15
MIDDLE ADULTHOOD: COOKING
Tuna Patties
Prep time: 10 minutes
Cook time: 10 minutes
INGREDIENTS
2 6-ounce cans tuna
2 teaspoons Dijon mustard
1/2 cup white bread torn into small pieces
1 teaspoon lemon zest
1 Tbsp lemon juice
1 Tbsp water (or liquid from the cans of tuna)
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives, green onions, or shallots
Salt and freshly ground black pepper
A couple squirts of Crystal hot sauce or tabasco
1 raw egg
2 Tbsp olive oil
1/2 teaspoon butter
METHOD
1 Drain the liquid from the tuna cans. If you are using
tuna packed in water, reserve a tablespoon of the tuna
water, and add a teaspoon of olive oil to the tuna mixture
in the next step.
2 In a medium bowl, mix together the tuna, mustard
torn white bread, lemon zest, lemon juice, water
parsley, chives, and hot sauce. Sprinkle on salt an
freshly ground black pepper. Taste the mixture before
adding the egg to see if it needs more seasoning to your
taste. Mix in the egg.
3 Divide the mixture into 4 parts. With each part, form
into a ball and then flatten into a patty. Place onto a wax
paper lined tray and chill for an hour. (You can skip the
chilling if you want, chilling just helps the patties stay
together when you cook them.)
4 Heat the olive oil and a little butter (for taste) in a cast
iron or stick-free skillet on medium high. Gently place
the patties in the pan, and cook until nicely browned, 3-4
minutes on each side.
Serve with wedges of lemon.
Yield: Makes 4 patties.
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8/3/2019 Middle Adulthood Cooking
2/15
Corned Beef Hash
Prep time: 5 minutes
Cook time: 20 minutes
If you have leftover cabbage from corned beef and
cabbage, feel free to chop that up as well and add that tothe hash.
INGREDIENTS
2-3 Tbsp unsalted butter
1 medium onion, finely chopped (about 1 cup)
2-3 cups finely chopped, cooked corned beef
2-3 cups chopped cooked potatoes, preferably Yukon
gold
Salt and pepper
Chopped fresh parsley
METHOD
1 Heat butter in a large skillet (preferably cast iron) on
medium heat. Add the onion and cook a few minutes,
until translucent.
2 Mix in the chopped corned beef and potatoes. Spread
out evenly over the pan. Increase the heat to high or
medium high and press down on the mixture with a
metal spatula.
3 Do not stir the potatoes and corned beef, but let them
brown. If you hear them sizzling, this is good. Use a
metal spatula to peak underneath and see if they are
browning. If nicely browned, use the spatula to flip
sections over in the pan so that they brown on the other
side. Press down again with the spatula. If there is too
much sticking, you can add a little more butter to the
pan. Continue to cook in this manner until the potatoes
and the corned beef are nicely browned.
4 Remove from heat, stir in chopped parsley. Add plenty
of freshly ground black pepper, and add salt to taste.
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8/3/2019 Middle Adulthood Cooking
3/15
Chicken Marinara
Prep time: 5 minutes
Cook time: 35 minutes
INGREDIENTS
8 Tbsp olive oil
4 garlic cloves, chopped
3 shallots, peeled, chopped
1 28-ounce can crushed tomatoes
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1/2 cup chopped fresh basil
3/4 cup breadcrumbs
3/4 cup grated Parmesan cheese
1/2 cup all purpose flour
2 large eggs, beaten
9 boneless chicken thighs (skinless or skin-on, your
preference), if large pieces, then cut in half
3/4 cup grated mozzarella cheese
METHOD
1 Heat 4 tablespoons olive oil in heavy large saucepan
over medium heat. Add garlic and shallots and saut
until tender, about 4 minutes. Add tomatoes, oregano,and crushed red pepper. Simmer until sauce thickens,
about 10 minutes. Mix in basil and season to taste with
salt and pepper. Set aside.
2 Blend breadcrumbs and Parmesan cheese in small
bowl. Place flour and eggs in separate shallow bowls.
Coat chicken with flour, then eggs, then breadcrumb
mixture.
3 Preheat oven to 350. Heat remaining oil in heavy
large nonstick skillet over medium-high heat. Working
in batches if necessary, add chicken and saut until
golden brown and cooked through, about 4 minutes per
side. Place chicken pieces on an oven-proof serving dish
Spoon sauce over chicken pieces. Sprinkle with
Mozzarella cheese. Bake for 10 minutes, or microwave
on high heat for 10-20 seconds, just until the cheese has
melted.
Yield: Makes 6 servings.
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8/3/2019 Middle Adulthood Cooking
4/15
Bacon-wrapped Pork Roast
INGREDIENTS
1 pork loin (1 1/2 pounds)
Salt and pepper
1 Tbsp olive oil
2 Tbsp finely chopped fresh rosemary
1/4 lb bacon, thinly sliced
1 cup white wine
METHOD
1 Preheat oven to 375F. Pat pork roast dry with paper
towels. Season pork roast with salt and pepper. Heat oilin a large cast-iron skillet over medium heat. Sear pork
on all sides until browned, about 10 minutes total.
Remove from heat.
2 Rub pork with chopped rosemary; wrap with bacon,
overlapping strips slightly. Tie pork roast wih kitchen
string.
3 Roast in oven, basting occasionally with cookingjuices, until internal temperature is 145F on a meat
thermometer, 35 o 40 minutes. Remove from oven.
Transfer pork to a serving dish.
4 Make pan sauce. Place the roasting skillet on the stove
top over low heat. Add the wine and deglaze the pan,
stirring with a wooden spoon to scrap up any browned
bits from the pan bottom. Pour through a fine-mesh sieve
into a small saucepan. Skim off the fat. Reheat to serving
temperature if necessary.
Yield: Serves 4.
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8/3/2019 Middle Adulthood Cooking
5/15
Creamed Corn
INGREDIENTS
1/2 large onion, finely chopped
2 Tbsp butter
8 ears corn, husks and silk removed
1 teaspoon sugar
1/8 teaspoon nutmeg
1/2 cup heavy cream
Coarse salt and freshly ground pepper
METHOD
1 In a large saucepan, melt 1 Tbsp of the butter on
medium heat. Add the chopped onions and cook 2 to 3
minutes until translucent.
2 While the onion is cooking, remove the kernels from
the corn. Stand a corn cob vertically over a large
shallow pan (like a roasting pan). Using a sharp knife
use long, downward strokes of the knife to remove the
kernels from the cob. Use the edge of a spoon to scrape
the sides of the cob to remove any remaining pulp.
3 Add the corn to the onions and butter in the saucepan.Add 2/3 a cup of water and the remaining 1 Tbsp of
butter. Bring to a simmer, reduce heat and cover. Cook
for 10-15 minutes until the corn is tender.
4 Add the sugar, nutmeg, and cream to the corn. Cook,
uncovered, for 5-6 minutes, stirring occasionally. Add
salt and pepper to taste.
Serves 6.
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8/3/2019 Middle Adulthood Cooking
6/15
Macaroni and Cheese
INGREDIENTS
2 quarts water
1 Tbsp salt
2 cups uncooked elbow macaroni
2 Tbsp unsalted butter
1/2 lb cheddar cheese, grated (about 2 cups, packed)
1 teaspoon corn starch
2 teaspoons flour
1 cup milk
1/2 teaspoon lemon juice
1/4 cup ham, chopped into 1/4 inch cubes
Freshly grated black pepper
METHOD
1 In a medium sized bowl, mix corn starch into the
grated cheese, so that the cheese is coated, set aside.
This will help the cheese from getting too stringy.
2 Bring 2 quarts of water with the tablespoon of salt to a
boil in thick-bottomed saucepan. Add the elbow
macaroni and follow the cooking time instructions on the
package, minus about 2 minutes. (If your macaroni
doesn't come with instructions, start checking at 7
minutes). Cook until al dente - cooked through, but still
slightly firm. Drain the water from the cooking pan.
3 While the macaroni is cooking, prepare the sauce. Melt
the butter in a large saucepan on medium heat. Whisk in
the flour. Slowly dribble in the milk, while whisking (to
avoid clumping) until the sauce is smooth. Slowly add
the grated cheese, while whisking, until smooth. Stir in
the lemon juice. Add the cooked, drained macaroni and
ham. Do not over-mix. Sprinkle in some freshly grated
black pepper.
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8/3/2019 Middle Adulthood Cooking
7/15
English Muffin Pizzas
INGREDIENTS
6 English muffin halves
1 cup grated Mozzarella cheese, packed
1 Tbsp butter
1 medium onion, sliced thin
3/4 cup diced ham
A pinch of chopped fresh sage
1/4 teaspoon stoneground mustard
Optional: A few slices of fresh tomato
METHOD
1 Preheat oven to 425F.
2 Melt butter in a medium skillet on medium high heat.
Add the onions and cook until translucent, about 5
minutes. Add the diced ham, cook 5 minutes more. Mix
in the sage and mustard. Remove from heat.
3 Put muffin halves, open side up on a sturdy baking
pan. Distribute the cheese evenly, sprinkling over the
muffin halves. Put the onion ham mixture on top of the
cheese. If you want to use tomato slices, layer them
between the cheese and onion mixture.
4 Bake at 425F for 8-9 minutes, until the muffins and
toppings are nicely browned, but not burnt. Cut into
quarters for appetizers or just leave whole for a meal or
snack.
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8/3/2019 Middle Adulthood Cooking
8/15
Potato Salad
Prep time: 15 minutes
Cook time: 30 minutes
INGREDIENTS
2 lbs of Yukon Gold potatoes (you can leave the peel on
if you want), cut into 1-inch pieces
3/4 cup sour cream
1/4 cup mayonnaise
2 teaspoons of mustard (your favorite, yellow, Dijon,
stone ground)
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1/4 cup chopped parsley
2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup)
6 slices of bacon, cooked* and finely chopped
Coarse salt
Freshly ground pepper
METHOD
1 In a large pot, cover potatoes with cold, salted water (1
teaspoon salt). Bring to a boil, reduce heat to a simmer.
Simmer until the potatoes are tender when pierced with afork, about 20 minutes. Drain, and rinse with cold water
to stop the cooking. (If you want, add some pickle juice
to the drained, still slightly warm potatoes. The potatoes
will absorb some of the juices, making them even
tastier!)
2 In a large bowl, whisk together the sour cream,
mayonnaise, and mustard. Add a little salt and pepper.
Add the potatoes and use a rubber spatula to gently
combine. Add the rest of the ingredients, again gently
combining. (Include a couple tablespoons of the picklejuice for good measure.) Season to taste with salt and
pepper.
Yield: Serves 4-6.
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8/3/2019 Middle Adulthood Cooking
9/15
Garlic Bread Recipe
Prep time: 5 minutes
Cook time: 13 minutes
INGREDIENTS
1 16-ounce loaf of Italian bread or French bread
1/2 cup (1 stick) unsalted butter, softened
2 large cloves of garlic, smashed and minced
1 heaping tablespoon of freshly chopped parsley
1/4 cup freshly grated Parmesan cheese (optional)
METHOD
Method 1 - Toasted
1 Preheat oven to 350F.
2 Cut the bread in half, horizontally. Mix the butter,
garlic, and parsley together in a small bowl. Spread
butter mixture over the the two bread halves. Place on a
sturdy baking pan (one that can handle high
temperatures, not a cookie sheet) and heat in the oven
for 10 minutes.
3 Remove pan from oven. Sprinkle Parmesan cheese
over bread if you want. Return to oven on the highest
rack. Broil on high heat for 2-3 minutes until the edges
of the bread begin to toast and the cheese (if you are
using cheese) bubbles. Watch very carefully whilebroiling. The bread can easily go from un-toasted to
burnt.
4 Remove from oven, let cool a minute. Remove from
pan and make 1-inch thick slices. Serve immediately.
Method 2 - Soft
Preheat oven to 350F. Make the butter, garlic, parsley
mixture as above. Make 1-inch thick slices into the
bread, but do not go all the way through, just to thebottom crust. Put a teaspoon or two of the butter mixture
between each slice. Wrap the bread in aluminum foil and
heat for 15 minutes in the oven.
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8/3/2019 Middle Adulthood Cooking
10/15
Cream of Mushroom Soup
INGREDIENTS
1 pound regular white mushrooms, cleaned, quartered or
sliced
1 Tbsp lemon juice
1 Tbsp unsalted butter
2 Tbsp minced shallots
1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch dissolved in 1 Tbsp water
Minced parsley for garnish
METHOD
1 In a food processor, coarsely chop mushrooms andlemon juice.
2 Melt butter in (4-5 quart) sauce pan and lightly saut
shallots on medium heat. Add mushrooms, thyme and
bay leaf, saut over moderate heat for 10-15 minutes, or
until the liquid that is released from the mushrooms
disappears.
3 Add salt, pepper, cream and chicken stock and bring to
boil. Reduce heat and simmer for 20 minutes.
4 Add cornstarch and simmer for 10 minutes, stirring
constantly. Correct seasoning and add more lemon juice
to taste.
Serves 4. Serve sprinkled with a little parsley.
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8/3/2019 Middle Adulthood Cooking
11/15
Cheddar Cheese Puffs
INGREDIENTS
1 stick butter (8 Tbsp or 4 ounces)
1 cup water
1/2 teaspoon salt
1 cup all purpose flour
4 large eggs
1 cup (4 ounces) grated sharp cheddar cheese
2 teaspoons chopped fresh thyme (or rosemary)
Freshly ground pepper
METHOD
1 In a medium sized saucepan, add the water, butter, and
salt, and bring to a boil over high heat.
2 Reduce the heat to medium and add the flour all at
once. Stir rapidly. The mixture will form a dough ball
that will pull away from the sides of the pan. It helps to
use a wooden spoon to stir as the dough will be rather
thick. Continue to cook for a couple minutes.
3 Remove the pan from the heat and let cool for a couple
of minutes. Stir so that the dough cools more evenly.
You want the dough to be warm, just not so hot that
when you start adding eggs they cook as they hit the
dough. Add the eggs one at a time, stirring after each
addition until the eggs are incorporated into the dough.
(Do this part in a mixer if you want, or by hand with a
wooden spoon.) The dough should become rather
creamy.
4 Stir in the grated cheese, thyme, and a few grinds of
pepper.
5 Preheat oven to 425F. Spoon out small balls (about a
heaping tablespoon) of the dough onto a Silpat orparchment lined baking sheet, with at least an inch
separating the spoonfuls. Place in oven and cook for 10
minutes at 425F. Lower heat to 350F and cook for
another 15-20 minutes, until puffed up and lightly
golden.
Makes about 2 dozen.
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8/3/2019 Middle Adulthood Cooking
12/15
Buttermilk Pudding
Prep time: 4 hours
Cook time: 10 minutes
INGREDIENTS
2 teaspoons of powdered gelatin
1 cup of heavy whipping cream
1/2 cup of sugar
1 vanilla bean, seeded (or substitute 1/2 teaspoon of
vanilla extract)
2 cups of buttermilk
Jam or jelly to serve, optional
METHOD
1 Mix the gelatin with 2 tablespoons of water in a smallbowl and set aside.
2 Put the cream, sugar, and vanilla bean seeds and pod
(or vanilla extract if using) into a small saucepan over
medium heat. Once the sugar has dissolved remove from
heat and add the gelatin to the warm cream mixture. Stir
until the gelatin has dissolved.
3 Once the cream has cooled to room temperature, add
the buttermilk and stir. Strain through a fine mesh sieve
to catch any bits of un-dissolved gelatin.
4 Pour the mixture into ramekins, about 1/2 cup per
ramekin (the pudding is very rich). Cover the ramekins
with plastic wrap and chill to set for at least four hours.
Serve with your favorite jam, jelly, marmalade, fruit, or
straight up.
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8/3/2019 Middle Adulthood Cooking
13/15
Hamburger and Macaroni
INGREDIENTS
1 pound ground beef
1 yellow onion, chopped (or mixed chopped green onion
greens and yellow onion)
Olive oil
1/2 teaspoon Vegesal or other seasoned salt
Dash crushed red pepper
1/2 teaspoon celery seed
1 large can (28 oz) of diced tomatoes
2 Tbsp Worcestershire sauce
1/4 cup chopped parsley
2 cups uncooked macaroni (use rice pasta for wheat-free
version)
METHOD
1 Get a large pot of hot water heating and begin cooking
the macaroni as per the directions on the macaron
package.
2 In a skillet, brown the ground beef in a tablespoon of
olive oil on high heat. Stir only infrequently so that the
ground beef has an opportunity to brown.
3 In a large skillet, saut chopped onion with a
tablespoon of olive oil on medium high heat. Add the
ground beef and lower the heat to medium. Add a dash
of crushed red pepper. Add Vegesal or other seasoned
salt. Add celery seed. Add canned tomatoes. Add
Worcestershire sauce. Bring to a simmer and let simmer
for 5 minutes. Mix in the drained and cooked macaroni
and parsley. Simmer for another 5 minutes.
Serves 4.
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8/3/2019 Middle Adulthood Cooking
14/15
Chicken Noodle Soup
IINGREDIENTS
2 tablespoons (2 turns around the pan) extra-virgin olive
oil
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2bay leaves, fresh or dried
Salt and pepper
6 cups good quality chicken stock
1 pound (the average weight of 1 package) chicken
breast tenders, diced
1/2 pound wide egg noodles
A handful fresh parsley, chopped
A handful fresh dill, chopped
METHOD
Place a large pot over moderate heat and add extra-
virgin olive oil. Work close to the stove and add
vegetables to the pot as you chop, in the order they are
listed.
Add bay leaves and season vegetables with salt and
pepper, to taste. Add stock to the pot and raise flame to
bring liquid to a boil. Add diced chicken tenderloins,
return soup to a boil, and reduce heat back to moderate.
Cook chicken 2 minutes and add noodles. Cook soup an
additional 6 minutes or until noodles are tender and
remove soup from the heat.
Stir inparsley and dill, remove bay leaves and serve.
This is a thick soup. Add up to 2 cups of water if you
like chicken soup with lots of broth.
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8/3/2019 Middle Adulthood Cooking
15/15
Four Seasons Shake
WHAT YOU WILL NEED:
1-1/2 cups DEL MONTE Sweetened Four Seasons Juice Drink
1/3 cup evaporated milk
2 tbsp sugar
12 pc ice cubes
HERE'S HOW:
COMBINE all ingredients in a blender and blend until crushed/smooth.
Serves 5
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