Category: New Recipes

02 Nov

0 Comments

Shaping Pizza Dough

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(We advise first reviewing “Making Pizza Dough.” Public access expires Nov 5)

When shaping pizza dough, there are many techniques to achieve the basic goal of “stretching it out” to form a thinner crust.  However, we recommend these few tips as ways to achieve a thin crust that bakes up crispy yet chewy.

Lightly flour the counter and the top of dough. Then, using the tips of your fingers, press out the dough until it is flat. Grab the underneath with one hand, placing the other hand over top of the dough.  Now, turn the dough as you pull with your first hand and stretch the dough in the opposite direction with the second hand. Continue to rotate the piece of dough as you work it.

Some other methods can involve holding the dough above the countertop, but this one may be easier for people just getting used to the feel of stretching dough.

Remember, the more you practice the better you will become. And besides, making pizza is fun because even oddly-shaped pizza can still be delicious. Post photos of your practice pizzas from this weekend – we love to see them!

Have a fantastic weekend!

The Rouxbe Online Cooking School Team

06 Sep

29 Comments

The Perfect Breakfast, In More Wheys Than One!

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Hi there, it’s Christina from Rouxbe. I just wanted to share my little breakfast secret with all of you and help make your morning routine a little easier. I don’t know about you, but I wake up in the morning with little time for snoozing. I must admit, I am a little slow in the morning and tend to get side tracked easily. Apparently, I think cleaning my fridge before I go to work or playing with my cat is necessary. I don’t give myself very much time for a good wholesome breakfast.

I am not very hungry in the morning, but I realized that I need a substantial amount of protein to satisfy my belly, to keep my blood sugar balanced and keep my energy up, until I have my morning snack. I was trying to figure out what I could prepare the night before and have my breakfast take no more than 2 minutes to make in the morning so that I could have time to play with my cat or clean my fridge. Smoothie was my answer!

Smoothies are what you make them. In other words, they can be as healthy and satisfying to the body as you make them to be. They are a great start or addition to a whole foods lifestyle!

Nutrient dense liquid drinks give your digestive tract a little break, due to the fact that everything is broken down into little pieces. This way your body does not use up its energy to break down big particles of food.
It is important to nourish your body with liquid food such as soups, pureed vegetables or smoothies. They can give us more energy, contribute to better bowel function and allow our body to use energy to heal and reduce inflammation.

This smoothie recipe provides your body with:

Raw enzymes (Speed up chemical reactions in the body, which in turns allows the body to function more efficiently) from the raw fruit.
Potassium (Regulates heartbeat) in the banana.
Antioxidants (Fight free radical damage) from the blueberries.
Calcium (Strong bones) from the almond milk
Electrolytes (Essential for normal cell and organ function in the body) from the coconut water.
Raw honey (Immune supportive and contains raw enzymes for proper digestive health)
Protein (Builds muscle and tissue, provides energy) from the protein powder.

GOOD Fat (Provides energy, carries fat soluble vitamins throughout the body and every cell is coated in fat) from the coconut oil.
Pure vanilla extract is the flavor of love!

1/2 fresh or frozen banana
1/2 cup fresh or frozen blueberries
1/4 cup fresh or frozen mango
1/2 cup coconut water
1 tablespoon raw local honey
3/4 cup unsweetened plain almond milk
1 teaspoon coconut oil
1 scoop protein powder (I use a whey isolate protein powder that has about 18-20g per scoop. If the scoop has 40g of protein, use half a scoop for one smoothie)
1 teaspoons pure vanilla extract

Method:
Buy a whole bunch of blueberries, mangoes and bananas and portion 1/2 cup of blueberries 1/4 cup of mangoes and 1/2 a banana into small re-sealable freezer bags. Done, frozen and ready to go in the morning!
In a glass jar with a hand blender or in a regular blender, add all of your ingredients and blend until smooth and creamy. Note: I like my smoothie really cold so sometimes I add 3 ice cubes after I have blended everything together.

Happy Smoothie Making!

Christina Acevedo, R.H.N, Red Seal Chef

 

 

05 May

10 Comments

Arrabbiatta Pasta – wHy I haVe EaTen thiS for 3 MoNths StrAight!

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This will sound crazy, but this pasta is so good that I have “lit-erally” (as it is said by Rob Lowe, in Parks and Recreation, for those of you that watch it) eaten this pasta every single Saturday for the past 3 months.

proof that the simplest things in life are often the best

Okay, it’s not just because it’s that good – which it is – it’s because I have been training for a marathon since January. In our training, we are encouraged to find a meal that works for us and practice eating it before our long Sunday runs. Once you find what works for you, you sort of feel compelled to stick to it because you can’t make too many chances when you are out there running for 3-4 hours.

Arrabbiata sauce, which is Italian for angry, is a sauce made with garlic, tomatoes, red chili flakes and olive oil.

chilies, onions and garlic are slowly cooked to bring out all of their goodness

That flavor base is then deglazed with white wine and then rich tomato passatta is added. The final sauce is fiery red in both color and flavor. Don’t be afraid though – it’s not too hot and you can totally control the amount of chilies you add anyway.

fiery red and full of flavor

This sauce goes well with any type of pasta. It also happens to pair well with many other dishes. For instance, Chicken Parmigiana and this sauce would totally be friends :-)

This afternoon (our big carb loading meal) is the last time I will be enjoying this pasta dish for awhile because tomorrow (Sunday May 6th) is race day! Actually depending on when you receive this post, I be currently running as you read this. Wish me luck!

Hope you all enjoy this dish as much as I have.

Ciao for now,

dawn

26 Apr

11 Comments

The Cooking Slot-Machine a.k.a. Learn the Skills Behind Cooking

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You may be wondering what the “Cooking Slot-Machine” is all about. I’ll get to that in a minute. In a nutshell, it’s related to how we teach here at Rouxbe and how you should think about the cooking school lessons. Why? Because we do things differently!

As an example, instead of teaching you how to make a braised dish, we teach you how to “braise”. Braising is a cooking method or process that involves a number of extremely simple techniques. Once you learn these techniques, you will be able to braise anything you like (well not oatmeal, but hopefully you get my point).

Our most recent lesson on How to Stir-Fry is another great example. In this lesson, we teach you about the main components of a stir-fry and how they should be prepped. Then we take a simple or basic stir-fry and focus all of our production energy and expertise to teach you the process and techniques behind stir-frying. At the end, we try and help you understand that once you get the process down, it’s a piece of cake (or a “wok” in the park…sorry, I couldn’t help myself). You will be able to make an endless number of stir-fries, simply by changing up one or more of the components. BUT, the execution and techniques are EXACTLY the same. This is where cooking gets really interesting and where recipes provide great inspiration.

Okay, this brings me to our “Cooking Slot-Machine” (drum roll please). Daniela, who is one of our fearless camera/editor peeps, came up with this fun video. It’s really just to emphasize that once you know what you are doing, the world of food and ideas is at your finger tips (or in this case, the “play button”).

Remember, once you learn these skills they will be with you for the rest of your life (just like riding a bike). View each lesson on Rouxbe as it should be viewed – as a process. This process is one that you can trust, one that involves many small, but simple techniques, and most importantly, one that can be replicated to create hundreds, even thousands of dishes. You’ll be very proud of all of your hard work and dedication as you “wok” through it…sorry, I couldn’t help myself again!

Tell us what you’ve created with what you have learned from our Stir-Fry Lesson. And, if you’re not a student at Rouxbe yet, email me directly and I’ll set you up if you promise to try it out.

Cheers!
dawn

p.s. Here are some Rouxbe recipes to help guide and inspire you.














After practicing all of these dishes, be proud of all of your hard work and dedication!

Cheers!

dawn

Filed Under: Miscellaneous, New Recipes, Video

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11 Apr

1 Comment

How to Stir-Fry | Rouxbe Cooking School Lesson

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Stir-frying is an indispensible cooking technique because nearly any ingredient can be stir-fried. Once learned, stir-frying will provide you with the flexibility to build any dish to suit your tastes whether you’re craving black bean flavors, sweet and sour, ginger and garlic or flavors such as lemongrass and chilies. With stir-frying, you can take any ingredient and transform it into a delicious meal, whether you are using chicken, beef, pork, prawns, scallops or noodles. And because stir-fries highlight the use of vegetables, very little (if any) meat needs to be incorporated into a dish, so it is a great cooking method that caters to all menus.

In this Rouxbe Cooking School lesson on How to Stir-Fry, you will learn about the five main components of a stir-fry and how to properly prepare these ingredients prior to cooking. You will learn about a technique known as velveting, as well as many other valuable tips for successful stir-frying so you can avoid those soggy and disappointing dishes. Finally, you will learn a very common sequence used to properly and quickly stir-fry a dish over very high heat.

Stir-frying is all about preparation, timing and handling high heat effectively. Since all of the prep is done ahead of time, the actual cooking takes only a matter of minutes. With just a few ingredients, you will soon be able to build a variety of nutritious and flavorful dishes in a flash.

Happy Stir-Frying!

The Rouxbe Cooking School Team