Make it a Meal

4d. Do a stir-fry

You can turn your stir-fry into a complete meal by choosing one or more foods from the following categories. Your stir-fry has several vegetables in it, so there is no need to have another vegetable dish with this meal. Just add a bread, beverage, and a fruit dish as a dessert. On the foods that have a * beside them, click on the name for the recipe below.

Bread Beverage Fruit (may be the dessert)
Pepper cheese bread* 1 cup milk (skim, 1%, or 2%) Apple turnover*
Cracked wheat bread*  Water Banana smoothie*
Iced tea* Strawberry smoothie*
Raspberry tea*

 

Pepper cheese bread

Supplies

Instructions

  1. Put 1 cup of the flour, the yeast, pepper, and salt in a large mixing bowl. Add the warm water and oil.
  2. Using an electric mixer, beat on low speed for 30 seconds. While you are mixing, be sure to scrape the sides of the bowl with a spoon or spatula. Then beat on high speed for 3 minutes.
  3. Use a wooden spoon and mix in as much of the remaining flour as you can.
  4. Place dough on a lightly floured large cutting board or countertop.
  5. Knead in enough flour to make the dough soft. NOTE: For kneading instructions, see Level C, page 30. Knead for 8 - 10 minutes.
  6. Form kneaded dough into a ball. Place dough ball in a large greased bowl. Cover with a towel and set in a warm place for one hour.
  7. Uncover dough ball, place back on the floured area and punch dough down to remove air bubbles. Cover and let sit for 10 minutes.
  8. Lightly grease a large baking sheet.
  9. Roll the dough into a 12x10-inch rectangle.
  10. Sprinkle provolone or mozzarella and Parmesan cheese on top of the dough.
  11. Beginning with the long side, roll dough to form a long tube.
  12. Moisten the edge with water. Pinch the ends and pull them slightly, so they taper.
  13. Combine the egg white and water in a small mixing bowl. Brush mixture over the top of the loaf.
  14. Cover the loaf and let rise in a warm place until it doubles in size (approximately 45 minutes). Preheat oven to 375°F.
  15. Use a knife and carefully make 3 to 4 diagonal cuts about 1/4-inch deep across the top of the loaf.
  16. Bake at 375°F for 15 minutes. Take out and brush the top with the egg white mixture.
  17. Bake for 20 to 25 more minutes. Remove from baking sheet immediately. Cool.

 

Cracked wheat bread

Supplies

Instructions

  1. Combine boiling water and cracked wheat in a medium size saucepan. Cover and let stand for 5 minutes.
  2. Drain. You may ask an adult to help you with this. The water is very hot and could cause burns. Make sure all liquid is drained. Set the cracked wheat aside.
  3. In a large mixing bowl, combine 1 1/2 cups of flour and yeast.
  4. Then in another medium size saucepan combine 1 3/4 cups water, sugar, butter, and salt. Set over low heat and stir until the butter has almost melted.
  5. Add this mixture to the flour and yeast mixture. Using an electric mixer, beat on low to medium speed for 30 seconds. You may need to scrape the sides of the bowl while mixing. Then beat on high for 3 minutes.
  6. Stir in the drained cracked wheat, whole wheat flour, and wheat bran with a wooden spoon. Try to stir in as much as the remaining all-purpose flour.
  7. Place dough on a lightly floured large cutting board or countertop.
  8. Knead in enough flour to make the dough smooth and elastic. NOTE: For kneading instructions, see Level C, page 30. Knead for 6- 8minutes.
  9. Form kneaded dough into a ball. Place dough ball in a large greased bowl. Cover with a towel and set in a warm place for about an hour and 15 minutes.
  10. Uncover dough ball, place back on the floured area and punch dough down to remove air bubbles. Divide the dough in half. Cover and let sit for 10 minutes.
  11. Lightly grease two 8x4x2-inch loaf pans.
  12. Form each dough half into a loaf by either rolling or patting. Place in greased loaf pans.
  13. Cover and let each loaf rise until they are double in size or for about 30 to 40 minutes.
  14. Preheat oven to 375°F.
  15. Bake for 35 to 40 minutes.
  16. Remove bread from pans and cool on wire racks.

 

Iced tea

Supplies

Instructions

  1. Fill a teapot with boiling water.
  2. In a saucepan, bring 4 cups water to a boil.
  3. Empty teapot and add tea bags.
  4. Add 4 cups boiling water to teapot.
  5. Cover, steep, and cool at room temperature for 2 hours.
  6. Serve over ice cubes.
  7. Store iced tea in the refrigerator.

 

Raspberry tea

Supplies

Instructions

  1. In a saucepan, bring 5 cups water to a boil.
  2. Place raspberries and tea bags in a glass bowl.
  3. Pour the boiling water over the raspberries and tea bags.
  4. Cover the bowl and let stand for 5 minutes.
  5. Remove the tea bags.
  6. Strain the raspberries from the tea mixture. Do this by pouring the mixture over a wire strainer placed over a large glass bowl or pitcher. Then discard the berries.
  7. Cool for several hours or you may chill in the refrigerator.
  8. Serve over ice cubes.

 

Apple turnover

Supplies

Instructions

  1. In a large mixing bowl, combine flour, sugar, and cinnamon.
  2. Cut-in the butter or margarine using a pastry blender or two knives. HINT: See the glossary for definition of cut-in.
  3. Add only the egg yolk. Use your hands to mix together and form a pastry. You may need to add some water.
  4. Place pastry on a lightly floured large cutting board or countertop. Gently knead pastry until smooth. NOTE: For kneading instructions, see Level C, page 30.
  5. Use a rolling pin and roll out the pastry until it makes a circle that measures 12 inches across.
  6. Carefully transfer the pastry to a small baking sheet. It is ok if the pastry hangs over the edges. Set aside.
  7. Pour the lemon juice into a small bowl.
  8. Peel and slice the apples. Toss them into the lemon juice to keep them from turning brown.
  9. Sprinkle a few apple slices over the middle of the pastry. Be sure to leave a four-inch border all the way around.
  10. Sprinkle some raisins, then a spoonful of the raw sugar or demerara. Continue to make layers of apple, raisins, and sugar until they are gone.
  11. Set oven to 400°F.
  12. Fold up the pastry edges to cover the fruit. Don't worry if it doesn't cover all the fruit and don't worry about making perfect folds.
  13. Brush the edges with the egg white. Then sprinkle a spoonful of the raw sugar or demerara. Add the nuts to the top of the pastry and fruit.
  14. Cover the middle hole with a small piece of aluminum foil to keep the raisins from burning.
  15. Bake at 400° for 30 to 35 minutes.
  16. Remove from oven. Cool. Serve this delicious pastry with custard or whipped cream.

 

Banana smoothie

Supplies

Instructions

  1. Using a spatula, scrape the yogurt into a blender container.
  2. Add the pineapple or orange juice.
  3. Peel the banana and cut into 4 to 6 slices. Add slices to the blender container.
  4. Press the lid of the blender firmly into place.
  5. Blend on medium speed for 1 minute or until smooth.
  6. Remove the lid and serve. NOTE: Use caution when working with a blender, the blades are very sharp.

 

Strawberry smoothie

Supplies

Instructions

  1. Using a spatula, scrape the yogurt into a blender container.
  2. Rinse strawberries. Pat dry. Using a cutting board, cut off the stems and cut each strawberry in half. Add the halves to the blender container.
  3. Add sugar and ice cubes.
  4. Press the lid of the blender firmly into place.
  5. Blend on medium speed for 1 minute or until smooth.
  6. Remove the lid and serve. NOTE: Use caution when working with a blender, the blades are very sharp.

 

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