The Psychology Of Eating Course Blog

This entrée is perfect to cure both your sweet and savory cravings. This dish is the perfect entrée and can be altered to add in seasonal veggies. It is both unique and healthy, but can also be served to those picky eaters in your life. You need to try this recipe… like now!

The hot honey combined with lemon creates the perfect marinade for the chicken and veggies. The cauliflower mash creates the perfect base for this meal and will leave you begging for seconds! Tell your hubby these are loaded mashed potatoes and I promise he won’t know the difference! It is an easy way to slip in some vegetables into your families diet (without complaints).

Serves 4-6

Prep time- 30 mins
Cook time- 20 mins

Ingredients

Chicken and Vegetables:

1 red bell pepper

1 red onion

1 bouquet of asparagus

1 lb chicken tenderloins

1 tbsp hot honey

2 garlic cloves

1 tsp garlic powder

a pinch of salt

2 tsp pepper

juice of half a lemon

3 tbsp avocado oil or olive oil

Cauliflower mash:

1 head of cauliflower

1 packet of cream cheese

3 tbsp parmesan cheese

a pinch of salt

2 tsp pepper

1 garlic clove

Directions

1. Bring a large pot of water to a boil. Once boiling, add salt and one head of cauliflower, quartered. Boil cauliflower until fork tender, Drain, and place back into the hot pot. Use a potato masher to make the cauliflower match a “mashed potato” consistency.

1. Once mashed, add salt, pepper, cream cheese, parmesan cheese, and minced garlic. Mix until well combined and all cheeses are melted.

1. In a large mixing bowl combine all chopped vegetables and the chicken tenderloins (whole or quartered). Add avocado oil, minced garlic, garlic powder, salt, pepper, hot honey, and lemon juice. Cover, set aside, and let marinate for at least 30 minutes.

1. Heat saucepan to medium high heat. Once the pan is warm, add a tbsp of oil to the pan and add the marinated chicken and vegetables. Cook until vegetables are slightly softened and chicken is coked through, approximately 15-20 minutes.

Ratings

Taste – 10/10

The taste was light but also savory. The lemon and hot honey was a good addition to this recipe. The mashed cauliflower tasted just like mashed potatoes.

Smell – 9/10

The aroma filled the room. Definitely left us all salivating.

Visual Appearance- 7/10

The visual definitely could’ve used work with placement and portioning of the vegetable&chicken/cauliflower mash ratio.

Creativity- 10/10
this dish is extremely creative as it uses healthy alternatives to create a common well-liked dish.

Introduction:
For the Foodies final showcase we created a sweet and delicious treat for all to enjoy. We wanted to create a flavorful blend and decided cake-pops would be the perfect treat! With a raspberry cake and a lemon cake as well as a raspberry icing and a lemon icing we have the perfect combination. The balance of the sweet of the lemon and sugar and the slight sour-sweet of the raspberry allowed for a delicious snack. There are many combinations to allow for a variety for all to enjoy, Starbucks definitely has some competition with the Foodies cake-pop creations!

Ingredients:

Raspberry cake:

• 1 1/2 sticks of unsalted butter
• 2 cups granulated sugar
• 3 large eggs
• 3 cups of cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/4 cup vegetable oil
• 12 oz fresh raspberries

Lemon cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tbsp lemon zest
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 eggs
• 1tsp vanilla extract
• 2 tbsp lemon juice
• 1/2 cup buttermilk

Icings:

• 1 cup powdered sugar
• 1/4 cup perfered filling

Instructions:

Raspberry cake:

• Preheat the oven to 375 degrees. Press raspberries through strainer to gather juice. Combine puree with 1/4 water and 2 tablespoons of sugar. Simmer on medium heat for 10 minutes. 3/4 cups should be made but if reduced, add water until 3/4 filled.

• In a medium-sized bowl, add flour, baking powder, baking soda, and salt together. Blend together until combined.

• In another bowl, combine sour cream, oil, and the raspberry puree together until smooth.

• In another bowl, mix the sticks of butter until smooth, and gradually add the remaining sugar into the mixture until combined completely. Add 1 egg at a time until fully mixed in.

• Combine all ingredients together. Place into greased baking pan and cook for 20 minutes.

Lemon Cake

• Preheat oven to 350 degrees
• In medium bowl combine flour, baking powder, lemon zest, and salt. set aside.

• Cream butter and sugar together until pale and fluffy
• Add eggs one at a time into the butter mixture, mix in vanilla extract, and lemon juice.
• slowly add 1/3 of the flour mixture and mix until combined, pour half of the buttermilk into the mixture and combine. Repeat with 1/3 of flour, then the rest of the buttermilk, then the rest of the flour.

• Scrape batter into the cake pan and bake for 45-55 minutes until the cake is golden brown.

Ratings of meal:

Taste: 9/10 the lemon and raspberry paired so well together!

Visual Appeal: 7/10 we struggled to get the icing to look neat, but overall the raspberry icing added nice color!

Smell: 9/10 Sweet, Tart, aromatic

Mouthful: 8/10 Cake is sweet and soft. The icing was creamy and smooth.

Creativity: 9/10

• The cake and icing were made from scratch
• The flavors are creative

The ultimate crime: theft. The penultimate crime: how amazing these peppers are stuffed with eggs, tomato, spinach, onion, and sausage. They’re so good, you’ll be left wondering just how the Cereal Killers got away with it.

Ingredients

• Sweet peppers
• Spinach
• Onion
• Tomato
• Eggs
• Shredded cheese
• Turkey Sausage (microwavable)
• Salt
• Onion powder
• Garlic powder

Instructions

1. Cut each of the sweet peppers in half, and remove the seeds on the inside. Place peppers on a pan for future cooking.

2. Preheat the oven to bake 450 degrees F to heat up.

3. Dice up the tomato for eventual addition to the peppers. Dice up onion and spinach as well.

4. Heat up and coat a skillet/frying pan for eggs.

5. Once skillet is warmed up, place onions in and cook. Add the spinach, cook, then add tomatoes and cook.

6. While vegetables are cooking, crack open eggs and whisk. Mix shredded cheese, salt, onion powder, and garlic powder in it before adding to the pan.

7. Warm up the turkey sausage in the microwave, then add to the skillet. Mix thoroughly.

8. As skillet ingredients are cooked, place the peppers in the oven for ~4 minutes to lightly cook them.

9. Take the peppers out and line the insides with cheese. Add the skillet mix, then layer with a small amount of extra cheese.

10. Place the peppers back into the oven for ~45 seconds to melt the cheese. Cool and enjoy.

Criminal Ratings (to be announced)

Taste: ???

Visual Appeal: ???

Creativity: ???

Join us as we go back in time to the Song Dynasty with these chicken pot stickers! Pot stickers actually translates to, “stuck to the wok,” which is fortunately a challenge we didn’t have to face. The chicken was seasoned with soy sauce, sesame oil, and garlic before mixing it with diced cabbage, carrots, green onion, and ginger. After mixing everything together, we put a small spoonful onto a vegan won ton wrap, sealed the edges, and fried and steamed them for 15 minutes with vegetable oil. On the side, we prepared a dipping sauce for the pot stickers, consisting of soy sauce, rice vinegar, pure sesame oil, chili garlic sauce, and red pepper flakes. Pair these pot stickers with our homemade dipping sauce, and you’ll be begging for more!

Ingredients:

• 10 oz shredded carrots
• 10 oz shredded cabbage
• 1/2 pound of shredded chicken
• Green onion
• Garlic
• Soy sauce
• Sesame oil
• Rice vinegar
• Red pepper flakes
• Ginger
• Chili garlic sauce

Instructions:

• Dice the shredded cabbage, carrots, and ginger

• Put shredded cabbage, carrots, and ginger into a bowl and add 1/2 pound of shredded chicken

• Add 2 tablespoons of soy sauce, 2 tablespoons sesame oil, a small spoonful of garlic, and mix everything together in the bowl

• Mix 1 teaspoon of chili garlic sauce, 2 tablespoons of vegetable oil, 2 tablespoons of soy sauce, 2 teaspoons of sesame oil, and 2 tablespoons of rice vinegar for the sauce

• Add a small spoonful onto each won ton wrap and seal the edges

• Fry for 3-5 minutes on low heat with vegetable oil

• Add 1/4 cup of water, a lid to the pan, and steam the pot stickers for 8 minutes
• After 8 minutes, take off lid and continue to fry for another 3-5 minutes on low heat.
• Take off pan and enjoy with sauce.

Ratings:

Taste: 10/10 – The wontons were crispy with a very flavorful filling and the sauce added the perfect amount of flavor to finish the dish.

Mouth feel/consistency: 8/10 – the pot stickers were a little chewy, but overall crispy and enjoyable.

Smell: 10/10 – the seasonings and sauces blended together to fill the kitchen with a delectable aroma.

Visual appeal: 9.5/10 – after topping them with green onion, they looked very appealing due to the golden crispiness of the pot stickers and the topping of a dash of dipping sauce.

Creativity: 10/10 – this was a dish that none of us had ever prepared before, and we came up with both the recipe for the filling and dipping sauce, and both were packed with flavor.

Prep time: 10 minutes

Cooking time: 35 minutes

End time: 45 minutes

This is not a dish for beginners!  You don’t have to travel to France for this refreshing desert. This dish includes a colorful variety of fruit and some whipped cream contrasted with a chocolate outer pastry. This may not be an easy dish, but the pay off is well worth it!

Ingredients:

7 large strawberries

2 tbsp of cocoa powder

¾ cup of milk

2 eggs

1 cup of flour

¼ cup sugar

1 ½ cup of fruit (mix of blueberries, cut up strawberries, and raspberries)

1/2 cup water

¾ cup sugar

Nonstick spray

2 bananas

1 tsp of powdered sugar

Whip cream

Recipe:

• Wash the strawberries in the sink and cut the stem off before cutting them into small pieces, put the cut pieces into a large bowl.

• Measure out 2 tbsp of cocoa powder and add into a separate large bowl
• Crack open 2 eggs and add them into the bowl with the cocoa powder
• Add a cup of flour, ¾ cup of milk, and ¼ cup of sugar into the same bowl and whisk the batter vigorously
• Take 1 ½ cup of fruit, ½ cup of water, and ¾ cup of sugar, then place on stove and wait until it boils. Then simmer it down and stir it occasionally until it is broken down into a jam

• Spay a pan with the nonstick spray then pour some of the batter into a pan, then flip regularly. Remove from pan when lightly browned and set aside on a plate.

• Peel and cut 2 bananas into small pieces and add into the bowl with the strawberries
• Add in some raspberries into the bowl as well, and add the filling to crepe as preferred
• Once the jam is sufficiently broken down, strain it into a separate bowl
• Add some of the jam into one of the finished crepe pastry shells and add in some of the mixed berries

• Close the crepe up and add some whip cream and powdered sugar
• The crepes are ready to be eaten!

Ratings:

Taste- 8.6

Mouth feel/consistency- 8.2

Smell- 9

Visual appeal- 7.6

Creativity- 8.8

For todays cooking assignment our group made lemon cheesecake Rangoons. We shopped at Walmart for all our ingredients. We spent $21.00 on our ingredients and we bought lemons, cream cheese, granulated sugar, wonton wrappers, powder sugar, and whip cream. We began to prep our meal by laying out all of the ingredients. First, for every 8 ounces of cream cheese we put a half cup of sugar and one egg into the mixing bowl. We did this twice while we simultaneously zested the lemons (without a zester). After we thoroughly mixed the ingredients we then put the bowl in the freezer until firm. 

Ingredients: 

2 Packages of cream cheese

4 Lemons 

1 package of granulated sugar

1 package of powdered sugar 

1 bottle of whip cream 

1 package of wonton wrappers 

2 eggs

1.) First we lay out all the ingredients on the table

2.) Then we squeezed 2 packages of cream cheese into the bowl and added two eggs and granulated sugar into the bowl and mix until mixed thoroughly. We then put the mix into the freezer for about 30 minutes 

3.) While the mix is freezing we cut up the wonton wrappers

4.) Once the filling is done freezing, we filled the wonton wrappers with the filling and pinched in the wrappers to make it look like a wonton

 

5.) We then boiled water over the stove top and put the wontons into the boiling water, we boiled the wontons for 1 minute

6.) The wontons are done and we then decorated them with powdered sugar and lemon zest. 

Taste: 9/10 – The wontons tasted amazing and the powdered sugar and lemon zest gave it an extra touch

Consistency: 9/10 – The texture was great and the filling didn’t fall apart on the inside. I think if the filling was left to freeze longer it would have been better but it was still really good.

Smell: 10/10 – The smell was great if you like lemon

Visual Appeal: 9/10 – The wontons were cooked thoroughly and well

Creativity: 10/10 – We’ve never had dessert wontons so this was really fun and new to make.

This is the way to go if you want an easy, quick, and filling dinner. You don’t have to travel to Italy to enjoy this meal in the comfort of your own home. In this dish we have a colorful array of different ingredients. Your Italian grandmother may not approve of this dish, but we will enjoy it anyway. These tortellini are filled with soft cheese and topped with flavorful pesto. Add a side salad and you have yourself a whole meal.

Start time 10:25

Started cook time: 10:30

End time: 10:55

Ingredients:

• 1 chicken breast, grilled and sliced
• 1 bag Italian salad blend
• ¼ red onion, diced
• 10 cherry tomatoes, quartered
• 1 tsp of salt
• ½ lemon, juiced
• 4 stems of parsley, chopped
• 1 tsp of thyme
• 1 tsp of rosemary
• 2 containers of tri-colored tortellini
• ¾ container of pesto
• 1/3 cup red wine vinaigrette

Recipe:

• Heat the chicken breast in the microwave for 30 seconds
• Chop up the chicken breast into smaller pieces and put them in a large bowl

• Empty the Italian salad blend into a separate large bowl

• Dice the red onion and add it into the bowl of salad mix

• Chop the cherry tomatoes in fourths then add into the salad mix
• Fill a large pot with water, then set the stove to medium heat. Lightly salt the water then wait until it boils
• Squeeze the juice from half a lemon into the bowl of chicken

• Take the parsley leaves off the stems and dice them into small pieces before placing half of it into the same bowl as the chicken and the other half in a separate bowl

• Add a pinch of thyme and rosemary into the bowl with the chopped-up chicken
• Add in the 2 containers of tortellini and let it cook for no longer than 2 minutes

• Strain the water out of the tortellini then add into a large bowl

• Mix the tortellini with the chicken, add in ¾ of the pesto container, and add some parsley into the bowl

• Add the red wine vinaigrette to the bowl with the salad

• Serve!

Ratings:

Taste- 6.5

Mouth feel/consistency- 6.4

Smell- 5.2

Visual appeal- 7.4

Creativity- 4.2

Cut corners of costs and dodge fees with this bowl of beef and veggie pasta. Guaranteed to leave the government wondering just where you got the money for this.

Ingredients

• Tomato
• Bell pepper
• Sweet Onion
• Fusilli/Penne Rigate Pasta
• Milk
• Ground Beef
• Butter
• Taco Seasoning
• Shredded Mexican 4 Cheese

Instructions

1. Dice up the onion, bell pepper and tomato, keep separate from each other.

2. Butter the skillet/frying pan and heat up to medium, spread butter then place ground beef on pan, spread out and cook until done.

3. Take taco seasoning and pour out on cooking beef, mix well. Once fully cooked, place in bowl for later use.

4. Fill up a pot with water, turn the heat up to high and get the pot boiling while working on other ingredients.

5. Butter the skillet/frying pan again, this time cooking the onions, peppers and tomato in that order. Add additional taco seasoning when all ingredients are in. Once fully cooked, place in bowl with beef and mix.

6. Once pot is boiling, add the pasta and cook, strain and place back in pot.

7. While pasta is cooking, butter and heat up skillet to medium heat, then pour in 1 1/2 cups of milk and add a bit of butter. When milk gets warm, add cheese. Sprinkle in additional taco seasoning.

8. Once everything is done, mix meat and vegetables in with the pasta, and then add the cheese sauce.

Criminal Rating

• Taste: 6.5/10
• Mouthfeel: 8.5/10
• Smell: 10/10
• Visual Appeal: 8.5/10
• Creativity: 8/10

For todays cooking assignment our group made sushi! We shopped at Fresh Market and bought a couple ingredients. With $30.00 we bought imitation crab, seaweed wraps, cream cheese, rice, cucumber, avocado, rice vinegar, and sweet potatoes. We began to prep for our meal by laying out all of the ingredients. Sushi doesn’t involve as much cooking as other dishes so laying out all of the ingredients helped us to get more organized. We cut up all the the vegetables, we cut up the cucumber into strips, the sweat potato into chunks, and we chopped up the carrots. We then simultaneously cooked the rice for about 10 minutes while we were chopping up the vegetables and the crab. We also made a sauce for the sweet potato sushi. We used soy sauce, water, sugar, honey, and maple syrup, we add these ingredients into the boiling pot of water and stirred until the sauce thickened and brought it to a simmer. We also cooked the sweet potato sushi for a little in the pan.

Ingredients: 

1 Large Sweet Potato 

1 1/2 cups of jasmine rice 

1 Cucumber

1 Bag of baby carrots 

1 Avocado 

1 Bag of Imitation Crab

1 Block of Cream Cheese 

1 Bag of Seaweed Wraps 

Sauce: 

2 Tablespoons of sugar

2 Tablespoons of Water

1 Tablespoon of Honey

1 Tablespoon of Maple syrup

1 Teaspoon of Soy Sauce

How to Make:

1.) First we cut up all the vegetables to put into the sushi and mashed the sweet potato

2.) Then we boiled the rice in the pot

3.) We then put the rice on the seaweed wrap with the chopped up vegetables. Rolled up the rice and veggies in the seaweed wrap forming a tube and then cutting them into balls of sushi.

Ratings: 

Taste: 6/10 

The sushi tasted good, it was our first time making sushi and I think if we had different rice it would have tasted a little better but it wasn’t bad but not our favorite dish.

Consistency: 7/10 The sushi was well secured in the seaweed and the veggies were crunchy and fresh. The sweet potato was softer and we cooked it in the pot a little bit to give it more texture and crunch. Sushi is kind of an acquired taste and has a weird texture so its not for everybody. 

Smell: 5/10 

The sauce smelled amazing but the sushi itself didn’t smell as good. The imatation crab smelled horrible in all honesty but the rest of the sushi smelled fine. 

Visual Appeal: 9/10

The sushi looked really great. The rolls were bigger than we anticipated but we are not complaining.

Creativity: 10/10 

Sushi isn’t obscure but it was definitely a new and creative idea that I never really thought to make. It’s just something I always buy from restaurants so it’s really cool to make it ourselves. 

Intro:

For dinner this week, we decided to spice things up by making homemade enchiladas, a staple Mexican dish! We used shredded, seasoned chicken cutlets and fresh diced tomatoes and green chiles to make a fresh and flavorful filling. A Mexican-style blend of cheeses and a red chile enchilada sauce creates a savory topping that pulls the dish together. Add a ripe avocado to top them off after they’re cooked to perfection to add a refreshing, creamy finish. To “wrap up,” this isn’t a dish you’d want to miss!  

Ingredients:

• 1 1/2 lbs of shredded chicken
• Package of flour tortillas
• One can of diced tomatoes and green chiles
• One package of shredded Mexican blend cheese
• 2 tbsp paprika
• 2 tbsp chili powder
• 2 tbsp oregano
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp salt
• 1 avocado
• 1 packet of red enchilada cause

Directions:

• Bring a large pot of water to a boil.

• Add chicken to boiling water and cook for 10-15 minutes or until cooked through.

• Once the chicken is cooked, take it out and shred it.

• Add seasoning to shredded chicken and mix.

• Add seasoned chicken to flour tortilla with diced tomatoes and green chiles and cheese, and wrap.

• Add tortillas to large glass pan, and pour enchilada sauce on top, then top with shredded cheese.

• Cook in the oven at 400 degrees for 10-15 minutes.

• Serve with sliced avocado and enjoy!

Ratings:

• Taste: 8.5
  • All of the ingredients in this dish complimented each other well. Cooking the chicken in a crockpot with the seasoning may have given it a better flavor, but overall these were very tasty.
• Mouth feel/consistency: 10
  • The consistency of this dish was spot on. It was soft enough to cut into easily and the chicken inside was juicy.
• Presentation/visual appeal: 8
  • The visual appeal could have been better, but enchilada’s are not the most appealing dish no matter how you make them. Adding the avocado gave them some color, which really pulled it all together.
• Smell: 9
  • These gave off a delicious aroma in the kitchen while they were cooking in the oven. It smelled like a delicious Mexican Restaurant.
• Creativity: 7
  • Although this is a classic Mexican dish, it is something that none of us had ever made before. By seasoning the chicken our way and adding tomatoes and chiles into the filling, we were able to make the dish our own.