I can’t believe it has taken me so long to post this! I need to make a New Year’s resolution to be a more timely blogger…
As part of the work I do, I serve as a mentor for students in the Service Scholar program. Early in the fall semester (in September, I think?), I got together with three of my mentees to cook and share a meal together. I’ve had several students ask me if I would teach them to cook a particular dish and this was my first foray into cooking instruction. The only request was tofu (my kind of request!) so I made a menu that was fun and diverse, if a bit ambitious. Before the girls came over, I set out the ingredients in different stations:
White bean dip served with sliced red peppers
Tofu two ways: BBQ and honey glazed
Spicy Baked Macaroni (I made few changes to the Giada DeLaurentis recipe.)
The first thing we did was get cute aprons on all the cooks. Then we got to work, picking eggplant, sautéing garlic, blending up bean dip, seasoning tofu, cooking veggies for the macaroni, grating cheese, and generally having a great time while we prepped the meal.
The finished product was excellent:
Don’t think that I forgot dessert! This post already had so many pictures, I thought I would break it into two parts. Check back tomorrow for part two and see what delicious confection we made for dessert (a tasty, fruity treat that looks like it took forever to make, but it was a snap!).