Last night, I got together with a few of my classmates to practice our meal that we are preparing for Cafe NFA.
First, we made Red Pepper Hummus(sorry, no picture). It turned out really well! We had to make a tiny adjustment to the recipe because we couldn't find tahini(thanks alot, Hy-Vee). No worries, though. We used peanut butter instead :). We ate it with Atheno's pita chips. Ooo...it was good! Here's the recipe if you're ever feeling adventurous :).
http://allrecipes.com/recipe/easy-red-pepper-hummus/detail.aspxEasy Red Pepper Hummus
Ingredients
1 (16 ounce) can garbanzo beans, drained and rinsed
1 tablespoon olive oil
1 medium red bell pepper, cut into 1/2 inch pieces
1 tablespoon tahini
1 fresh lime, juiced
1 1/2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
Directions
In a food processor or blender, mix the garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, black pepper, and garlic powder. Blend until smooth.
Next, we made the quiche. We ended up getting regular 9-inch pie crusts rather than the deep-dish pie crusts so then we just split the egg mixture between the two crusts, which worked out perfectly!
http://www.desktopcookbook.com/recipe/16704/Ham-and-Swiss-Quiche.htmHam and Swiss Quiche
Ingredients
1 unbaked 9-inch deep dish pie shell
1 c. (4oz) shredded Swiss cheese, divided
1 c. finely chopped cooked ham
2 green onions, sliced
1 can evaporated milk
3 large eggs
1/4 c. all purpose flour
1/4 tsp salt
1/8 tsp pepper
Instructions:
Preheat oven to 350. - sprinkle 1/2 c. cheese, ham and green onions into pie crust. - in a bowl, whisk together evap. milk, eggs, flour, salt and pepper - pour mixture into pie shell. sprinkle with remaining cheese
Bake for 45-50 minutes or until knife inserted near center comes out clean. cool on wire rack for 10 minutes before serving
Lastly, we made sweet potato hashbrowns. The recipe was courtesy of Martha, and I have to say, that woman knows her stuff.
http://www.marthastewart.com/recipe/sweet-potato-hash-brownsSweet Potato Hashbrowns
Serves 4
2 large sweet potatoes, 2 pounds, cut into 3/4-inch dice
6 tablespoons olive oil
1 medium onion, peeled and cut into 1/3-inch dice
2 tablespoons roughly chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
Directions
1. Bring a medium pot of salted water to a boil. Add sweet potatoes, and cook until they can be easily pierced with a fork but still offer some resistance, 3 to 4 minutes. Drain, and rinse under cold running water. Refrigerate until completely chilled, about 1 hour.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions, and saute, stirring occasionally, until onions are tender and golden brown, about 20 minutes. Transfer onions to a small bowl, and set aside.
3. Pour remaining 4 tablespoons olive oil into the skillet, and place over medium-high heat. Add potatoes, and cook, stirring occasionally, until golden brown, about 8 minutes. Add reserved onions, and cook 2 minutes. Toss in parsley, and adjust the seasoning to taste with salt and pepper. Serve immediately.
Here's what the final products looked like...
I have to admit, I was impressed(and halfways surprised) at how good everything turned out.
We also had some fresh pineapple with our meal. Man, it doesn't get much better!
These are my four group members.
Emily insisted that I get in the picture. Cheray(the girl next to me) had her cheeks full. Haha! Whoops! She just couldn't put down her fork. It was that good! Haha!
So the day of our actual meal, we plan to serve pita chips and hummus as an appetizer, quiche, sweet potatoes, and fruit kabobs for the meal, and lemon bars(courtesy of Aramark) for dessert. How does that sound? April 6th, 11:45am--come one, come all! :)
After eating, we all worked on a take-home test that we got for our Cafe NFA class. We weren't cheating--we were just using our resources :). Briana(our hostess for the night), made us mudslides to drink while we worked on our tests. Drinkin' and cheatin' on a Sunday night--yikes! Haha!
Today, I had class from 9 to 11, and then I worked from 11 to 6. I didn't get a run in today--I'm always so pooped after working :(. The weather was gorgeous, though, so I was kinda bummed that I didn't go.
Tomorrow, I'm on the working team for a Cafe NFA meal. I'll let you know how it goes. I'm kinda excited. Their theme is "A Taste of Europe".
Alright, that's all I've got for today. Good night all!
This must be our 4x4 relay in 7th grade. I don't know what leg of the race I was, but for the sake of the other team, I hope not the first. Not trying to brag, but...notice the speck on the far right? C'mon, she could try a little harder! Jiminy.
Marie the speed demon! Maybe your freshman year at state? I think so. Intimidation!!
The clean pink ones are replacing the dirty purple ones. I stuck with the Wave Inspires--I figure why mess with a good thing :). I took this picture a week or so ago, and it is a good thing I did because yesterday's workout was M E S S Y! We ran north of town on a gravel road and all the snow was halfways melted so it was all slushy. Needless to say, my new shoes are not as clean as they are in this picture. Oh well, I guess they've gotta get dirty sometime :(. Oh, so back to the workout. We ran two miles then did 20 minutes of fartlek running then two more miles at the end. Total it was probably about seven miles. It felt great!
These are my four group members.
Emily insisted that I get in the picture. Cheray(the girl next to me) had her cheeks full. Haha! Whoops! She just couldn't put down her fork. It was that good! Haha! 
