My heart will go on and so will the cooking

As I write this final post for my ECMP 355 course I am becoming quite sad. I truly enjoyed this class for a few reasons: there was a great teacher, the subject area was of great interest and use to me, and finally that I got to take time to learn something I have learned to love.800px-Food_with_love.jpg

Before this class I was a classic student; I ate a lot of ramen and kraft dinner and as a server I also ate a lot of food from work. When I would cook it was extremely simple and I followed a recipe quite strictly. I have enjoyed baking for a long time; when baking you must follow the recipe diligently to receive a perfect product.

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Over the course of this semester, on top of learning more about technology and education, I learned how to cook proper meals. This was quite the undertaking as I tend to be broke most of the time and don’t have a lot of spare time. I believed that cooking well meant you needed the best ingredients and that it would involve slaving away in a kitchen all day. I was so pleased when my first cooking endeavor took less than two hours. My first post was lemon honey chicken and asparagus and hassle back potatoes. This was a delicious meal that was not overly expensive and tasted very good. I then followed it with my barbeque challenge. Later on, I tried pan-frying a marinated steak with a broccoli cheddar twice baked potato. My next endeavor involved collaborating with a fellow classmate, Tanya. She and I made a peach and basil pizza vegan style; her learnnig project was to learn how to cook vegan. Each of these required less than 50 dollars, gave me two servings and was delicious.

I loved using Pinterest to find new exciting things to cook. At this point I began to feel more comfortable in the kitchen, I started stocking up on groceries and cooking more often for myself. I even made my own homemade hamburger helper, it was quite good to be honest, but needed more cheese. My last two posts were focused on creating casserole-like meals which I could portion and use for lunches for more time. Part of my reasoning for choosing cooking was so I would feel more comfortable, but also so I would start eating better food and taking better care of myself. Learning to make the cottage pie and the lasagna were two of my biggest cooking accomplishments thus far. I learned how to make bulk meals that tasted good, were broke student friendly and would last a long time. I am so glad I was able to take this time to learn the art of cooking so I might continue on my own. I will continue to use Pinterest and hopefully keep updating my blog so you can continue to follow my journey as I attempt to further my love and skills in the art of cooking.

 

 

Tanya and I make a peach pizza!

So up until now I have been trying new things for myself, stuff that I would want to eat at home. Myself and Tanya decided to meet and make a dish together. She and I are both in the same class, have similar learning projects (she is doing vegan cooking) and we happen to live quite close to each other. She also poster a blog post, check it out! She responded to one of my learning project posts suggesting we make a pizza together, so I took her up on that great offer.Screenshot_2017-06-15-20-03-37

One of the things that made it hard for me to say yes at first was the fear of veganism. I used to be a vegetarian, for about 4 years.I became a lacto-vegetarian because I hated the way animals were treated, especially on the larger farms. I gave up on this endeavor for many reasons; it became very expensive as a single independent student, it was time-consuming to make meals, it was incredibly difficult to get the right nutrients and vitamins and I am an extremely picky eater. I used to be allergic to strawberries (recently tested one and it was delicious, I was missing out on a red slice of heaven). I still have other particularities like my dislike for mushrooms, peppers and many other foods (trust me the list is too long, ask anyone who has had to cook for me).  Long story short I had a few drinks at Victoria’s tavern and the birthday boy ordered a meat platter,      I stood no chance.meat plank

When Tanya and I began communicating to plan our meal she told me about her homemade vegan mozzarella. I was personally scared of how it would taste, spoiler alert, it was actually pretty good. I began searching Pinterest to find a recipe that I would eat and that looked good. I came across many pizzas; my go-to was the margarita. I was intrigued however by the fruit pizzas. The first one that got me on that tangent was a blackberry pizza, but I decided to share a peach and basil pizza with her. The first one was a little too extravagant with three cheeses and prosciutto, so I found a simpler one upon which we agreed. We set a date, time and made a grocery plan.

When I arrived she was so kind, and I got to meet her family. We then started preparing for the meal when we realized we forgot the fresh basil. We went to the store, which was conveniently close. Weirdly enough they did not have any fresh basil with the other herbs, it was in an odd container. We took it back with us and began making the pizza.20170607_182903

To make the pizza we preheated the oven, put the olive oil on the pizza dough, added the mozzarella and peaches and then put it in the oven. 10 minutes later we removed it, added the basil and the reduction and voila! We had a pizza pie. 20170607_184714The pizza wasn’t bad, I may not make it again but it was sweet and mild at the same time. The pizza was cool, but it was also neat to put a face to one of my webcam classmates. Side note we also made a video of some of the experience, so check it out! Next week I am going to try and make my own recipe, it will be something simple but all my own!