WHRHS Cooks in Quarantine

Avocado Toast

Avocado toast is a healthy, nutritious and simple meal option when faced with the challenge of having limited ingredients in the household. For this recipe, all you will need is two medium sized tomatoes, two slices of rye bread, or bread of your choosing, olive oil, salt and pepper. I started this meal off by placing two pieces of rye bread on a greased griddle pan at medium heat. I let the pieces of bread cook golden as they sat in the drizzle of olive oil. Once the bread was golden I flipped it to the other side, making sure both sides came to a crisp. I then sliced both the avocado and tomatoes to be placed on the slices. To top the bread off, I drizzled a bit of olive oil as well as a dash of salt and pepper for flavor. I presented both slices of bread on two separate plates in order to show a clean look. I was accompanied by my mom while eating this meal. Both her and I enjoyed the different flavors that the tomato and olive oil gave to the toast rather than just having seasonings and the avocado spread. Next time we thought it would be a great idea to add even more flavor by squeezing some fresh lemon juice over the pieces. And or even splashing some balsamic. These certainly would give the bread a tastier flavor. Although we are quite limited with food, this avocado toast brought a different flavor to our plates since we have been alternating between pasta and chicken for our meals!
-Noelle Kulisz

Raspberry and Vanilla Macarons

This week in quarantine my sister and I made two types of French macarons. These were from recipes that we found online, and they both turned out great. We made raspberry (pink) and vanilla (blue). Each recipe took about an hour and 30 mins. The raspberry ones included a filling that was made from fresh raspberries which really added to the taste. We also added a little bit of raspberry extract to the shells (the outside cookie part). The vanilla macarons turned out great, they were very sweet and fluffy and you could really taste the vanilla with the vanilla buttercream filling that we made. We ended up with a couple dozen macarons, so my sister and I dropped some at a friends house and then shared the rest with our family. We really enjoyed seeing our final result, and would definitely make them again.
https://www.aheadofthyme.com/2017/02/classic-french-macaron-with-vanilla-buttercream-filling/
https://thekiwicook.com/2017/10/20/french-macarons-with-raspberry-buttercream/
-Alexis Rokosny

Almond Flour Chocolate Chip Cookies

For this week's assignment, I had made almond flour chocolate chip cookies. My mom and I decided that we wanted to make something fun but realized we didn’t have any regular flour. We used almond flour instead and it turned out to be a much healthier recipe and very filling.We had all the ingredients and made cookies for the whole family.
-Jordyn Lippitt

Copy of Nicole Christou - WHRHS Cooks from Quarantine.pptx

Pasta Tutorial.mp4

By Lilli Iannella

Quinoa Bowl

This week I made a breakfast quinoa bowl for myself and my family. To make it, I prepped the quinoa the night before and cooked it (rinsed 1 cup of quinoa, brought it to a boil in water, turned down the heat and let it simmer until all the water was soaked up, fluffed it with a fork). In the morning I put ½ cup of the quinoa in each of the three bowls, slightly warmed each bowl to make it room temperature in the microwave, and topped it with the milk according to my family member’s taste (my brother got regular 2%, my mom got unsweetened vanilla almond milk, and I did a coconut/almond milk mix // the amount is also according to their taste, like cereal some want more than others). Then I topped each with their according toppings (my brother got a sliced banana, chocolate chips, and peanut butter // my mom got cut strawberries and blueberries with a honey drizzle // I got a tropical mix of sliced mango and blueberries with unsweetened coconut shreds and granola).
https://thenaturalginger.org/quinoa-breakfast-bowl/
-Haley Burton

Shrimp Scampi

Whenever we eat shrimp scampi my dad always makes it. This time he told me what to do and I got a chance to try and make it. I had to estimate the amounts we used because the recipe is not written down and my dad just has it memorized. He learned it from his step mother and sister, so it is something my dad’s side of the family loves.
Ingredients:- shrimp (1pound)- Minced garlic 1 ½ t- Oil 1 T- lemon- 2 punches of Italian seasoning- ½ stick of butter- ½ cup Cooking wine- 1 pinch of salt- pepper to taste- Desired pasta Recipe:Shrimp-

Clean shrimp and put it on the stove. Cook with oil, ¼ stick of butter, garlic, ½ squeezed lemon and oregano.
Once they begin to cook and gain color, flip them. Do not over cook. Once flipped add a little Italian seasoning [and oregano (optional)]. Then another ¼ stick of butter. Stir around more. Add cooking wine and the other half of the squeezed lemon. Salt and pepper.
Return to boil. Then turn off.

Pasta-

Boil water.
Add chosen pasta. Wait 4-6 minutes
Strain water

Add shrimp and broth to the pasta and serve!

-Amelia Testa

Vanilla Pound Cake

This week, I made a pound cake for my family to have for dessert. I was going to make brownies but my mom’s coworker gave me this pound cake recipe that doesn’t have a lot of ingredients. I chose this recipe because it was quick and easy. We had all the ingredients... milk, eggs, butter, flour, sugar. We even found some vanilla pudding and baking soda in the pantry. The only substitution I made to the recipe was using the snack pack pudding for the pudding mix.
-Elijah Davis

Copy of Kaylin Davis - WHRHS Quarantine Cookbook Week 3

Copy of Alex Lopes - WHRHS Cooks from Quarantine_ Week 3.pptx

73b0ebf191f1aaa0b0ff4ea415e3a0a3.mov

By Chloe Mok

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