Welcome to JQS Cooking Club!

2018 Club Members:

Nixsailya        Hudson
Naomi            Jessica
Hinda             Hailey
Yedalis           Emma
Ken                Josie

Welcome to the JQS 5th Grade Cooking Club!  In this cooking club students will create simple dishes that are quite delicious.  We will learn how to make a healthy variety of soups, stews, baked goods, and more.  Kitchen safety practices including: food handling; cleanliness; knife/peeler use; stove and oven precautions will be part of the curriculum.  Occasionally, instructors from the community will also provide a cooking demonstration and/or field trips for our students.  

Some of our favorite cooking shows on TV are:

Almond Butter Chews

posted Jan 15, 2019, 10:42 AM by Heidi Boulogne

Almond Butter Chews

(14 balls)


1/4 cup almond butter

1/4 cup brown rice syrup

1 cup millet (puffs or puffed brown rice cereal)

1/4 cup raisins or chocolate chips

  1. First melt your almond butter if it’s not drippy by placing it in the microwave for about 15-20 seconds.

  2. Then, transfer into a medium sized bowl and add brown rice syrup and mix.

  3. Add millet puffs and raisins and mix until it becomes one big almond chew.

  4. Taking about 1 tablespoon of “dough” into your hands, roll to form a ball. If you’re having trouble getting things to stick, add a bit more brown rice syrup 1 tablespoon at a time.


posted Jan 11, 2019, 5:07 AM by Heidi Boulogne



1 European cucumber

½  tablespoon of salt

1 container of Greek yogurt (17.6 oz - 2 cups)

1-2 garlic cloves minced

1 tablespoon extra virgin olive oil

1 tablespoon vinegar

Salt & pepper to taste


  1. Peel and grate the cucumber

  2. Toss the cucumber with ½ tablespoon of salt and leave in a colander in a bowl or in the sink to drain for 10-15 minutes (until the liquid stops draining).

  3. Mix together the yogurt, garlic, vinegar, olive oil and add salt and pepper to taste.

  4. Adjust the seasonings and serve.


posted Jan 4, 2019, 4:50 AM by Heidi Boulogne   [ updated Jan 4, 2019, 4:52 AM ]


Equipment Needed:
Madeleine mold or mini muffin tin


  • 3 eggs

  • 1 cup sugar

  • 1 ½ cups flour ( a little less)

  • pinch of baking soda

  • 10 tablespoons melted butter - slightly cooled

  • zest of ½ lemon zest and/or teaspoon of vanilla


  1. Beat eggs and sugar until light white and creamy.

  2. Mix together flour and baking soda.  

  3. Slowly add in flour mixture to the eggs and sugar mixture.  

  4. Add in melted butter and/or zest.  

  5. Let the mixture rest for 15 minutes (or chill overnight) while heating up convection oven to 350.

  6. Butter or use cooking spray on the Madeleine molds (or mini muffin molds).

  7. Fill molds ¾ full

  8. Bake for 10 - 12 minutes until golden and the tops spring back.

  9. Using the tip of a knife loosen the Madeleines and invert on a rack to cool.


posted Jan 4, 2019, 4:45 AM by Heidi Boulogne   [ updated Jan 4, 2019, 4:54 AM ]

Quesadillas with Broccoli


Package of flour or corn tortillas

1 head of chopped broccoli (or any other favorite vegetable)

1 ½ cup of grated cheese


Cooking oil (if using stove top method)


Stove Top Method:

  1. Warm a large nonstick frying pan on medium heat and thinly coat the pan with cooking oil.

  2. Place a tortilla in the pan and cover it with cheese and broccoli and drizzle with salsa

  3. When the bottom is slightly browned (about 5 minutes), fold it in half and transfer to a plate.

  4. Cut into quarters and serve.

Oven Method:

  1. Line a baking pan with tin foil wth enough extra to fold over the top of the tortilla

  2. Place a tortilla in the foil and cover it with cheese and broccoli and drizzle with salsa.

  3. Cover with another tortilla and enclose the quesadillas in the tin foil.

  4. Bake for 5-10 minutes until the cheese is melted and transfer to a plate.

  5. Slice into quarters and serve.

Hot Chocolate with Whip Cream

posted Dec 12, 2018, 11:44 AM by Heidi Boulogne   [ updated Dec 12, 2018, 11:47 AM ]

Hot Chocolate with Whip Cream

Hot Chocolate (4 mugs)


  • 2 cups whole milk (or almond or soy milk)

  • 1/4 cup granulated sugar

  • 2 tablespoons cocoa powder

  • 1 cup chocolate chips

  • 1 teaspoon vanilla extract


  1. In a small saucepan over medium heat, bring milk to a simmer.

  2. Whisk in sugar and cocoa powder and stir until no lumps remain.

  3. Stir in chocolate chips and vanilla and cook, stirring occasionally, until the chocolate is melty. Turn off heat.

Whip Cream - (2 cups)


1 cup heavy cream

1/4 cup powdered sugar


  1. In a medium chilled bowl, add heavy cream and powdered sugar.

  2. Using a whisk or mixer, whip until stiff peaks form.  

  3. Place in a ziplock bag and carefully cut the tip of the bag.

Pour hot chocolate in 4 mugs and garnish with whip cream.

Scrambled Eggs

posted Dec 12, 2018, 11:42 AM by Heidi Boulogne

Scrambled Eggs - serves 2 

4 eggs
2 tablespoons cream, milk, or water (optional)
2 tablespoons butter
Salt and pepper

  1. Use a fork to beat eggs and cream (or milk) together. 
  2. Melt butter in medium nonstick skillet over low heat. 
  3. Add egg mixture. Using a heatproof flexible spatula, gently pull eggs to the center of the pan and let the liquid parts run out under the perimeter. Cook, continually moving eggs with the spatula, just until eggs are set, 1 1/2 to 3 minutes. 
  4. Season with salt and pepper; serve hot.


posted Dec 12, 2018, 11:32 AM by Heidi Boulogne   [ updated Dec 12, 2018, 11:33 AM ]


Ingredients: ⅔ cup heavy cream or whipping cream

Pour cream into a jar with a lid and tightly screw on the lid. Shake jar until butter forms a soft lump, 15 to 20 minutes. Continue to shake until buttermilk separates out of the lump and the jar contains a solid lump of butter and liquid buttermilk.

Pour contents of the jar into a fine mesh strainer and strain out the buttermilk, leaving the solid butter. Remove the lump of butter and wrap in plastic wrap. Refrigerate until needed.

Crispy Green Beans for Thanksgiving!

posted Nov 15, 2018, 11:49 AM by Heidi Boulogne

Crispy Green Beans


  • 2 lbs. green beans (washed and dried)

  • 3 tablespoons olive oil

  • Salt & pepper

  • ½ lemon, juiced

Toasted Breadcrumbs:

  • 2 tablespoons olive oil

  • 3-4 tablespoons breadcrumbs

  • 3 tablespoons almond slivers (optional)


  1. Put beans in a large saute pan and just cover with lightly salted water.

  2. Cook the beans until crisp-tender, 5 to 8 minutes.  

  3. Transfer to a serving dish, drizzle with olive oil and lemon juice, and season with salt and pepper. Sprinkle with seasoned breadcrumbs (recipe below).

Toasted Breadcrumbs:

  1. In a small pan heat olive oil over medium-high heat, add breadcrumbs (optional almonds) and cook, stirring, until golden and crisp, 3 to 4 minutes.

  2. Toss with beans.

Black Bean Salsa

posted Nov 8, 2018, 12:43 PM by Heidi Boulogne   [ updated Nov 8, 2018, 12:51 PM ]

Black Bean & Corn Salsa


  • Black Bean & Corn Salsa


    1 red or green pepper, finely diced

    1/3 cup red onion, finely diced

    1 medium tomato or 1/2 pint grape tomatoes, diced

    1 tablespoon fresh cilantro, chopped

    1 cup corn, (thawed if frozen)

    1 can black beans (15 oz)

    2 tablespoons lemon juice

    1 tablespoon olive oil

    1 sprinkle of cayenne pepper (more or less depending on how spicy you like it!)

    salt & pepper to taste


    1. Dice all of the ingredients to the same size as the corn and the beans.

    2. Mix all the ingredients in a medium bowl.  

    3. Serve alone as a salad or with chips as a salsa.

Pumpkin Soup for Halloween

posted Nov 1, 2018, 11:41 AM by Heidi Boulogne   [ updated Nov 5, 2018, 6:36 AM ]

Pumpkin Soup


  • 2 teaspoons olive oil

  • 1 small onion finely chopped

  • ¼ cup of water

  • 1 can of pumpkin puree (15 oz.) or 1 ½ cups cooked and pureed fresh pumpkin

  • 2 cups of chicken or vegetable stock

  • ½ cup water

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • 1 cup milk

  • 1 teaspoon sea salt

  • Toasted Pumpkin Seeds (recipe below)


  1. In a large saucepan saute onions in oil until they become translucent. Add water and simmer over low heat for 3 minutes

  2. Add pumpkin, stock, water and salt to the pan and simmer for another 5 - 10 minutes

  3. Stir in milk and heat until hot

  4. Garnish with toasted pumpkin seeds

Toasted Pumpkin Seeds:


  • 1 small pumpkin

  • 2 tablespoons olive oil

  • Teaspoon of salt


  1. First slice open and clean out the inside of a  pumpkin. 
  2. Put everything – seeds and pulp into a very large bowl of water.
  3. Pick out the larger pieces of pumpkin pulp, rinse and repeat.
  4. Remove as much of the stringy pumpkin pulp as possible.
  5. Put the clean seeds on a roasting pan and toss with salt and olive oil
  6. Roast in the oven at 350 degrees for 20-30 minutes until lightly browned or saute in a pan with the olive oil for 15-20 minutes.

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