• 2 russet potatoes
• 1/2 cup sour cream
• 2 pinch bacon bits
• 2 pinch cheddar cheese
• 2 steaks
• salt to taste
• pepper to taste
• ancho chili pepper to taste
• 3 tbs butter

1. chop potatoes into 1/4″ cubes
2. put in pot of boiling water till soft, while boiling season steaks on both sides with salt pepper and ancho chili pepper, then in a pan melt butter on high, once melted add seasoned steaks once bottom is browned flip and turn heat to medium. basting with butter till cooked to your liking
3. drain water from potatoes add all but 2 tbs of the sour cream and mash
4. put steak on plate add large dollop of mashed top mashed potatoes with one tbs sour cream, pinch cheddar cheese, pinch bacon bits, repeat with second serving

• 1 can fire roasted tomatoes
• 1 can black beans
• 1 carton low sodium chicken stock
• 1 chicken breast
• 2 carrots
• 1 russet potato

1. chop carrots and potato and chicken breast into 1/4″ pieces
2. put all ingredients into large pot and bowl till potatoes and carrots are soft

• 2 tbs sesame oil
• 1/4 cup balsamic vinegar
• 1/8 cup soya sauce
• 2 cups spinach
• 1/4 cup chopped strawberries
• 2 tbs sliced almonds(optional)

1. combine sesame oil, balsamic vinegar, and soya sauce in a blender(makes dressing)
2. in a bowl mix spinach strawberries and almonds
3. coat in dressing
4. serve

• lox
• cream cheese
• red onion (thin sliced)
• capers
• baguette

1. cut baguette into 1/2″ slices
2. toast in oven on broil till light brown then flip and toast till light brown again
3. take toasted baguette and spread a medium thickness layer of cream cheese, add a slice of lox, a small bit of red onion and 2-3 capers
4. serve

this is my family focaccia recipe

• 2 cups warm water
• 2 teaspoons granulated sugar
• 2 teaspoons instant or active dry yeast 
• 1/4 cup extra virgin olive oil
• 1 Tablespoon kosher salt
• 4 and 1/2 – 5 cups all-purpose flour or bread flour

• 2 Tablespoons extra virgin olive oil or more as needed
• 2 garlic cloves, minced
• 3–4 Tablespoons chopped fresh herbs such as basil, thyme, and rosemary (or 2 Tablespoons dried herbs)
• sprinkle of coarse salt and freshly ground black pepper

1. Whisk half of the water, 2 teaspoons sugar, and 2 teaspoons yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes or until frothy.
2. Add the remaining water, olive oil, salt, and 1 cup flour. Beat on low speed for 20 seconds, then add 3 and 1/2 cups more flour. Beat on low speed for 2 minutes. If the dough is still sticking to the sides of the bowl, add the last 1/2 cup of flour. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes. The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. If the dough is too sticky as you knead, add more flour 1 Tablespoon at a time. The dough should still feel a little soft, but shouldn’t stick your hands. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
3. Lightly grease a large bowl with a teaspoon of oil or some nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 2-3 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
4. Generously grease a pan with oil
5. When the dough is ready, punch it down to release any air bubbles. Place on the oiled baking pan, then stretch and flatten the dough.Don’t tear the dough.
6. Cover the dough tightly and let it rest in the refrigerator for at least 1 hour and up to 24 hours. The longer it rests, the better.
7. Remove the dough from the refrigerator and let it sit at room temperature as you preheat the oven and prepare the toppings. Keep it covered. It may rise a little during this time, but not much.
8. Preheat oven to 450°F . Allow it to heat for at least 10-15 minutes so every inch of the oven is very hot.
9. Prepare the toppings: Whisk the 3 remaining Tablespoons of olive oil with the minced garlic and herbs. Set aside.
10. Using your fingers, dimple the dough all over the surface. Drizzle on the olive oil topping and use your hands or a pastry brush to spread it all over the top. Add a little more olive oil if needed so the dough is completely covered. (This creates the crisp crust!) Sprinkle with a little coarse salt and freshly ground black pepper.
11. Bake for 20-23 minutes or until lightly browned on top. If desired, broil on high for the last minute to really brown the top.

2 localy made breakfast sausages(less preservatives)

2 eggs

1/2 bell pepper

1/4 medium onion

3 cherry tomatoes halves

1/4 cup shredded cheese

1 tortilla

Fry then split the breakfast sausages in half, set aside. Scramble both eggs with the cheese, and set aside. Saute the bell pepper and onion, set aside(to add more color to your breakfast use two different colored peppers). Toast your tortilla in a fry pan for 15 seconds on one side. Toasted side up add your eggs, sausage, and veggies and roll up. Once rolled toast again to seal the edges 30 seconds on each side.

1/4 cup margarine (originally butter)

1/2 cup oil

1 3/4 cup sugar

2 eggs

1tsp vanilla

2 cups flour

4tbsp cocoa

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp cinamon

1 tsp allspice(i left this out because i didnt have any but doubled the cinamon)

2 cups zucchini

1/2 cup sour milk (made of lactose free cows milk, not a milk substitute, and vinegar

Cream together margarine(butter) and sugar

• 

add eggs, vanilla and oil then combine

add flour, cocoa, baking powder, baking soda, cinnamon, and allspice

add in zuccini and sour milk

to make sour milk add vinegar to milk till it lightly curdles

Food to me is a way to connect to people. No matter where you’re from, what your background is we all have to eat. Picky eater or adventurous everyone has to eat and everyone enjoys eating. Food connects us, the world round. To me food is the way I connect with those around me, close or far. I love cooking for all those around me as well, cooking is a way for me to take care of my friends and family.

Hello, my name is Teja Tatton, I am 17 years old and have been cooking ever since I was old enough to help in the kitchen. My two favorite foods are steak and sushi, because they show off their ingredients without heavily spicing or saucing. my least favorite food is asparagus, because most foods have a way to make them taste better and I haven’t found this with asparagus. I had gotten a kidney stone august 2018 so I have to avoid high oxalate foods (ex. spinach/blueberries) and foods with a high salt content. I also have a mild intolerance to eggs and milk so I have to avoid those foods as well. One of my favorite recipes to cook is coconut pancakes( http://bit.ly/coco-nut-pan-cakes ). I would like to potentially be introduced to more vegan options. I am a major foodie, I watch crime or cooking shows on tv and that’s it, I love to cook especially with other people, and I love to try new and interesting foods. My favorite food blog would have to be https://www.bingingwithbabish.com/ he makes recipes and foods from and/or based off of shows, movies, and videogames. my favorite chef is Guy Fieri, he is always so enthusiastic in the kitchen and makes sure cooking and food is fun. My favorite cooking show is hosted by Guy Fieri, it is called Guy’s Grocery Games, people compete in a grocery store through a series of challenges and have to cook with a variety of strange ingredients. my favorite food from a restaurant is hot, and honey garlic wings from the Lantzville pub as take out.