Sunday, October 21, 2007

Final Topic: PowerPoint

For our final class, we will have a brief look at Microsoft PowerPoint, a presentation program included as part of the Microsoft Office package. This program will feel familiar to many of you because we've already worked with other programs included in Microsoft Office: Word and Excel.

We'll be stopping class at 2:45 or so we can have some time to eat cake, but before this I'd like to have everyone fill out an evaluation form for the program, and take a few minutes to make a quick PowerPoint. I'd like all your presentations to have
  • a title page
  • one of your recipes (you could copy from the blog)
  • an image

Saturday, October 20, 2007

Resources & Tools for Continuing Education

The goal of this course has been to give all participants a basic understating of technology, but technology changes, and even though you might be up-to-date today, if you don't continue to learn and explore you can get left behind. Fortunately, there are a number of resources that can help you stay current:

Life Hacker
43 Folders
Ars Technica
BoingBoing
Wired News

Additionally, you might be interested in taking further courses. In Surrey, there are a number places you can do further coursework, but after this course I'd recommend checking out Surrey Parks and Recreation and the Surrey School District Continuing Education Department.

Tuesday, October 16, 2007

Elephant Stew

Ingredients
1 Elephant
½ pail pepper
2 pails salt
93 gallons water
6 pails water
6 pails flour
2 rabbits
1.cut into bite size pieces
This.. Should take 4 months
2.cook over kerosene fire
for 4 weeks or until tender

note this should feed 3,000 hungry hikers
if more are coming add 2rabbits but only if necessary
cause hungry campers don’t like hair in their sou

Tuna macaroni

2 cans of tuna
3 cups of macaroni
1 cup of mayonese
1 cup of chopped celery
now cook the macaroni then mix the celery mayonese and tuna together.And EAT

Tuna macaroni

Elefphant Stew

beef macaroni

1 lb ground beef
2 cups macaroni
2 fresh chopped tomatoes
1 package of cheese mix
Cook the ground beef and cook the macaroni
then you mix it all together with the tomatoes and the cheese.

beef macaroni

assignment (recipe)

poutine dinner

6-8 (or so) potatoes
gravy mix
and cheese diced into cubes

cut your potatoes into big chunky strips & fry potatoe chunk strips
add your gravy and cheese cubes and heat up then enjoy eh!

Second to Last Class

We're on the home stretch, people. It's time for you to get those incomplete assignments to me. I'll give you lots of time today to finish up.

Also, we'll have one more look at Excel... interesting and usful things like formulas, printing, formatting and maybe even using multiple worksheets.

Monday, October 15, 2007

Grilled Flank Steak

Grilled Flank Steak

Marinated and grilled flank steak.
INGREDIENTS:
Garlic powder
1 1/2 to 2 pounds flank steak
1/3 cup soy sauce
3 tablespoons Worcestershire sauce
3 tablespoons vegetable oil
PREPARATION:
Sprinkle garlic powder lightly on both sides of steak. Prick steak with fork over both sides.
Combine soy sauce, Worcestershire sauce, and oil; pour over steak. Marinate at least 8 hours in refrigerator.
Turn steak frequently to keep coated with marinade.
Remove steak from marinade; grill, turning to cook both sides, over medium coals to desired doneness. About 7 minutes for medium rare. Slice thinly across grain to serve.
Grilled flank steak serves 4 to 6.

Far North Wild Rice Casserole

Far North Wild Rice Casserole
Ingredients:
1½ cups uncooked wild rice
1 medium onion, diced
1 medium green pepper, diced
3 cups fresh mushrooms, sliced
¾ cup celery, diced
½ lb. bacon, diced (or, your choice of meat)
1 cup frozen peas
½ cup Soya sauce (or chicken broth)
Pepper to taste
Method:
Cook rice according to “Cooking Instructions”. Brown meat, remove from pan, set aside. Drain extra fat. In 2 tbsp oil (or butter), stir fry mushrooms, onions, celery and green peppers to desired tenderness and toss with cooked rice. Add meat, peas, Soya sauce, and pepper then gently stir-fry over medium heat until warmed through. Serves: 6-8

Crispy Walleye

Crispy Walleye
Ingredients
Fresh walleye fillets
½ cup flour
2 eggs
¼ cup of mild ½ cup bread crumbs
Oil for shallow frying
Salt and pepper to taste
Lemon wedge
Heat ½ inch of oil over medium heat. Rinse and dry each fillet with a paper towel. Mix the flour, salt and pepper. In another bowl mix the eggs and milk. Roll the fish in the flour and salt. Dip the fillet in the egg mixture and then roll in the bread crumbs. Cook in oil for 4 to 5 minutes. Turn the fillets carefully and cook for another 4 minutes or until the fish easily flakes. Place on paper towels to drain and place in oven to keep warm. Serve with lemon.

eggs in nest

2 eggs
2 slices of toast
green onion



use a cup to cut a circle place egg in hole in toast and fry it till golden

Today: Assignment time and Excel

Today we will be starting with Microsoft Excel, but before we begin this, our final topic, I'd like to give everyone some time to work on any incomplete assignments. Here's what some of you have left to complete:
  • Resume (for David)
  • MS Word introduction
  • Blogging introduction and recipes
  • MS Word Menu
We'll start with 45 min to work on these assignments, and then I'll talk for a while about Excel. After the break, you'll have time to work on your assignments, including you Excel assignment, which I will distribute today.

Tuesday, October 9, 2007

Canned Vegetable Soup

One can vegetable soup
One can opener

Directions

Open can, pour into small pot and heat.
Crackers optional.
BON APPITITE.

Boiled potato with cabbage and onion

3 large potatoes {cut into one inch chunks}
One half head cabbage{cut like potatoes}
One large onion{cut like potatoes and cabbage}

Directions

Boil potatoes and cabbage together.
Saute onions.
Mix together.
Sour cream, Bacon bits and butter to taste.
BON APPITITE.

assignment (recipe)

stuffed salmon tahitian style

5 slices of bacon, cut into small pieces
2 stalks of celery,sliced small
1 small onion
2 cups cooked rice
1 sockeye salmon
2 tsp canola oil
2 tsp Curry
salt & pepper for taste




directions: 1) In a large skillet,fry celery, bacon, onion up in the canola oil until bacon is cooked.

2) Adding curry into mixture once done.

3) Add rice and mix well,adding salt and pepper to taste.

4) Stuff cleaned cavity of salmon with ingredients.

5) Wrap in heavy duty tin foil and cook it the oven @ 375 for 35-45 minutes.

6) then check salmon at it's thickest part to see if it is cooked

and then chow down & enjoy eh....

Chopped Liver

1 lb. liver
1 large onion
4 sticks of celery
4 cloves fresh garlic
1 finely diced red apple

Directions

Chop liver into thin pieces, pan fry until nearly cooked
then add all other ingrediants and continue to cook
until done.
Pour over rice as a filler. Soya sauce or plum sauce is optional.

BON APPITITE.

Bon Appitite.

oven baked salmon

1 fresh whole salmon
2 green onions (choped)
2 garlic bulbs (diced)
3 squrits of lemon juice
50mL of butter




preheat oven to 350 degrees
on a bakeing sheet place tin foil and wrap in the salmon now before you you seal it with foil you must stuff it with the green onion, garlic,butter and lemon juice and bake at 350 untill light pink or for 1 hour
I'm a person of aboriginal decent, aged 4o years, with a very strong interest in the field of
Native Cullinary Arts. I am deeply motivated not only by the aspects of the fine trade in itself
but truly by the scents and aromas of all the delicate and even the strong foods and spices that
I use today but also what is in my future. As my instructor once said to me, and which I stand
to to this day, "A plate can only tasts as good as it looks".

Hello

My name is Mina.I love to cook especially for my family,and my boyfriend. Because they don't complain about my cooking. But I do my best cooking for everyone!I have not cooked or haven't
really worked in a restaurant setting yet,but I want to with some more experience.That will come in time.I am a hard worker and enjoy being in the kitchen.My interests are nature and animals. I volunteered at PET SMART but right now I am just focusing on my education and cooking.Well I guess now I will try to put three recipes down.

assignment (recipe)

Buffalo Burgers (yield:6)

2lbs of buffalo meat (900 grams)
1/2 butter softened (125 ml)
1 green onion finely chopped
2 tbsp cilantro, chopped (30 ml)
2 tbsp parsley, chopped (30 ml)
1 x small red hot thai chilli pepper,finely minced
salt & pepper for taste

1) In a medium bowl combine butter, green onion, cilantro, parsley, red hot pepper.
2) On a piece of plastic wrap or waxed paper,form the mixture into a cylinder about one inch ( 1.5 cm) in diameter. wrap and close the ends. place the butter in thy cylinder in the freezer to solidify.
3) Shape ground buffalo into 6 large balls. cut frozen butter into 6 1/4 inch (4mm) discs.
4) Freeze remaining butter for use another day.
5) Make a depression in the center of each buffalo patty, place a frozen butter disc into each meatball and seal inside. shape meat into patties about 1-inch thick (1.5 cm) thick, keeping the butter well surrounded by buffalo meat.
6) Preheat the barbecue to 375 f/ 190 c Or medium high heat.
7) Oil the grill and season the buffalo burgers with salt and pepper.
8) Grill the burgers 6 minutes per side.
****then eat and enjoy****

me

hey there my name is bryan and i smoke and weed itz kool but at timez i wish i never started but that has no efect on my work in fact it makez me work harder it true cause i am now taking a chefz class and im loveing it i am a great cook and i am an intiore painter and also yard work to digging and draineg tile. i love hockey im nice and to quite im easy going and out going.

what's happening everyone....

hey everybuddy my name is Jennifer & i am 23 years old. I have 4 children i love spending time with them when i get the chance and time. I am attending the kla how eya culinary arts program and i am enjoying it i hope to graduate in December and attend culinary arts at v.c.c. it keeps me busy so i do not get much family time as i use to have. 3 of my family members have been in the cooking business and have had a restaurant at one point so i hope to be a part of that one day. i enjoy cooking in the kitchen it's comforting and relaxes me because it gets me away from everything else that's going on in my life.

Monday, October 8, 2007

MS Word Assignment

Hi everyone,

After we review blogger, were going get back to MS Word. You will have an assignment: Create a menu using tables.
  • Check “How to Make a Restaurant Menu” for advice.
  • Must have a cover and at least one other page
  • Must use a table
  • Must include an image
  • Must use a text box
  • Email to ryanspl@yahoo.ca when complete

Saturday, October 6, 2007

Job Search Resources

Hi everyone,

Here are some job search resources that David has asked me to post to the blog:

Databases (Library Card Required):
  • Job Freeway ...Search for Vancouver and Lower Mainland job postings. Try using Food Production category. Available in library only at all Surrey Public Library branches.
  • Reference Canada ...Comprehensive database of 1.5 million Canadian businesses, great for market research and job hunting. Search by name, industry, location, business size, phone, etc. (up to 5 users at a time).

Websites:
  • BC Work futures ...BC's occupational outlooks guide, with comprehensive descriptions of a wide range of occupations. try looking up article for Chefs and Cooks.
  • Job Futures ...'Canada's National Career and Education Tool', providing information on occupations, job duties, earnings, employment outlook, and needed education, training and experience. Useful for salary information.
  • Job Bank ...Job postings found at government Service Canada centres.
  • Tourism Careers ...Information on BC's tourism industry, including career profiles and online Job Board. Try searching Job Board with keyword 'cook'.
  • And for more websites with job postings and career information, go to the Surrey Public Library's Careers section.

Thursday, October 4, 2007

Assignment 3 marked

Hi Everyone,

I've marked your third assignment, those of you who have completed it, and I've returned comments to your email. Overall, you all did very well. To refresh your memory, here is what I asked you to do:
Using Microsoft Word type one of your favorite recipes. When you are done, email the recipe as an attachment to your instructor at ryanspl@yahoo.ca. Also, save the attachment in your email by adding your own address to the CC field in your email.
If you want to improve our grade, you can always send a corrected assignment. Likewise, if you didn't compete this assignment, you can submit it any time before the end of our session.

I know I haven't returned your second assignment yet, but I'm marking on my laptop right now and I forgot that it doesn't have disk-drive! As you'll recall, this was your second assignment:
  1. In a Word document write a paragraph of at least 50 words introducing yourself.

  2. Be sure to spell check.

  3. Use at least two different fonts and two different font sizes.

  4. Include a bulleted list of favourites with at least five bullets (your favourite sports, foods, people or anything).

  5. Save your assignment to your disk with the file name “assignment 2.”

Tuesday, October 2, 2007

This is my Cinnamon PinWheels Recipe

CINNAMON PINWHEELS

1 c. baking mix (Jiffy or Bisquick)1/3 c. milk2 tbsp. melted butter2 tbsp. sugar1/2 tsp. cinnamon
Stir together with a fork baking mix and milk. Beat vigorously 20 strokes until stiff and slightly sticky. Roll dough around on a lightly floured board until it does not stick. Knead gently by folding, pressing, and turning. Repeat this 8 to 10 times. With lightly floured rolling pin, roll dough out into a rectangle 1/2 inc thick.
Spread melted butter over dough with a pastry brush. Combine the sugar and cinnamon; sprinkle the mixture over the dough. Beginning at the long side, of the dough, tightly roll the dough. Cut the dough into 1 inch slices. Place each slice, face down, on a greased cookie sheet. Bake at 425 degrees for 10 minutes or until brown.

This is my Chicken Parmesan Recipe

BAKED PARMESAN CHICKEN

1/2 cup all purpose flour1/2 cup parmesan cheese (grated)2 tsp dried basil leaves1 tsp dried oregano leaves1/2 tsp salt1/2 tsp pepper1/2 tsp garlic1/4 cup butter1/3 cup milk6 split chicken breasts
Preheat oven to 400 degrees.
In 13x9in baking pan melt butter in oven. Meanwhile in bowl mix all ingredients exept milk and chicken.
Dip chicken breasts in milk and then coat in flour mixture. Dip chicken in butter then place skin side up in pan. Bake for 45 to 50 minutes or until chicken is fork tender and golden brown.
(Parmesan cheese forms a crunchy coating on this oven-baked chicken.)

This is my Creme Brulee Recipe

CREME BRULEE

1 pt. heavy cream6 egg yolks1/2 c. sugarPinch of salt2 tsp. vanillaLight brown sugar (granulated)

Heat heavy cream (the heaviest you can get) to the boiling point. Lightly beat egg yolks with sugar and a pinch of salt; pour the hot cream over them, stirring constantly with a wooden spatula or wire whisk until well blended.
Add vanilla or a little mace or any other flavoring you desire. Strain the custard into a 1 1/2 quart heat-proof baking dish; stand the dish in a pan of warm water and bake in a 350 degree oven for 25 to 30 minutes or until the custard is completely set but not over cooked. Do not let the water in the pan boil. Remove from the oven; cool and then chill in the refrigerator.
About 1 1/2 to 2 hours before serving, sprinkle the top evenly with fine light brown granulated sugar to a thickness of about 1/4 inch. Put under the broiler (or use a salamander, if you have one) until the sugar is melted and bubbly, watching carefully to see it does not scorch and burn. Remove, cool, and chill again until serving time. You'll have a hard, highly glazed crust on top of the custard. This will serve about 6. If you have more guests, double the recipe, using 12 egg yolks to a quart of cream.

about me

Hi I am Kiefer. I am a 16 year old male who has just started in the culinary trade and is now on his cooking apprenticeship. I have always enjoyed cooking because it takes me to a better place e.g. If I am angry cooking takes away my anger so I can focus on what I have to do for the day. I love to play baseball I am currently going into my 10 year WOW! My friends have told me that I am a fun guy to be around because I can make you smile if you are not feeling happy. Well that is as much as I can think of right now about me.

Blogger today

Today we'll start with some email review time, but as soon as we finish that, we'll learn about blogging! Check back later for introductions from the latest round of Kla-how-eya recruits.

Monday, September 24, 2007

Today in class: Email / MS Word

I hope everyone had a good weekend!

Today we'll hop right back into the middle of things with Email and MS Word. First off we are going to all set up new email accounts with Yahoo.ca. After we all get going, I'll cover basic email functions like sending and receiving email.

After the break we'll take a look at MS word. After I go over basic Word, you'll have an assignment!

Tuesday, September 18, 2007

Kla-how-eya session 3, class 2

Yesterday we practiced using the mouse and started learning about the desktop and start menu. Today we will continue that conversation and learn about your computer's filing system. We'll practice naming, opening and saving files, as well as opening, minimizing and maximizing windows.

For those of you who already good at this sort of thing, why not check out Michael Geist's blog to learn more about legal issues and the internet. Other blogs you might want to check for technology information are Ars Technica and C|net. If you choose to not follow along with the lecture, please be aware that there is a small assignment you will be asked to complete along with everyone else: saving a file to your disk. Also, if you choose to browse during the lecture part or our class you have an extra assignment: find another computer or culinary blog that you think your instructor would be interested in and email the URL to him.

There more in store for class then just this... the other stuff is so exciting I have to tell you in person!

Monday, September 17, 2007

Welcome Kla-how-eya session 3!

This afternoon the third group of Kla-how-eya culinary arts students will be coming to Surrey Public Library, and I'm very excited. We're going to be busy, with lots of hands-on activities, so be ready.

Today we will talk about everyone's goals and expectations for this course and introduce the library and what it can do for you. We'll also take a quick look at our computers and desktop, and if we have time we'll get into the the library website and database, as well as internet searching.

Monday, August 20, 2007

New Book for Kla-how-eya Students

With another Kla-how-eya session about to start, I decided to order a couple copies of a cookbook called Where People Feast: An Indigenous Peoples Cookbook.

Here is a blurb from the book's website:
This cookbook, Where People Feast-An Indigenous Peoples Cookbook, sheds light on the unique culinary traditions and cooking techniques of Native American people who live along the Pacific Northwest Coast of British Columbia, Canada. This collection shows how to prepare and preserve wild game, seafood, vegetables, fruits, and unusual ingredients such as oolichan, herring roe, and sopalali berries, (all of which can be purchased online from distributors if not from your local, specialty or gourmet markets).

If you'd like to see if this book is in at the library, check our catalogue here.

Saturday, June 16, 2007

National Aboriginal Day - June 21st

I recently got this email from the Cultural Opportunities Committee at Surrey City Hall:
June 21st is National Aboriginal Day, a chance for Canadians to celebrate the rich contributions Aboriginal peoples have made to Canada both past and present. The name Canada is a First Nations word. It comes from the word “Kanata” which means “village” in the Mohawk and Huron languages.

Aboriginal peoples are the descendants of the original inhabitants of Canada. The Canadian Constitution recognizes three groups of Aboriginal peoples: First Nations, Inuit and Metis. Although these groups share many similarities, they each have their own distinct heritage, language, cultural practices and spiritual beliefs.

In June of 1996, in co-operation with national Aboriginal organizations, the Government of Canada chose June 21st as National Aboriginal Day. This date is very significant for Aboriginal people because it is when they celebrate the summer solstice (longest day of the year). For generations, many Aboriginal peoples have celebrated their culture and heritage on or near this day.

Many celebrations and pow-wows are organized on this special day. A pow-wow which means, “to dream” in the Algonquian language, is an ancient Aboriginal tradition. Today’s pow-wows are still at the heart of Aboriginal people’s spiritual celebrations.

June 21st is National Aboriginal Day, a time for all Canadians to recognize the diverse cultures and outstanding contributions of First Nations, Inuit and Metis peoples.

Celebrating First Nations
First Nations is a collective term used to describe the Aboriginal peoples once referred to as “Indian.” They are one of three peoples recognized as Aboriginal in the Constitution Act, 1982. First Nations people is used to describe both Status and Non-Status Indians. Status Indians are people who are entitled to have their names included on the Indian Register, an official list maintained by the federal government. Non-Status Indians are people who consider themselves to be First Nations people, but who are not registered.

Celebrating Inuit
Inuit are the Aboriginal people of Arctic Canada and they mainly live in Nunavut, the Northwest Territories and northern parts of Labrador and Quebec. Inuit means “The People” in Inuktitut – the Inuit language - and is the term by which Inuit refer to themselves.

Celebrating Metis
The Metis are one of the three peoples recognized as Aboriginal in the Canadian Constitution. Metis persons are of mixed First Nations and European ancestry who identify themselves as Metis and are recognized by the Metis community.

Celebrations will be taking place at Bear Creek Park on June 21st from 9:00 - 2:30.

Monday, June 11, 2007

Family Day: Aboriginal Arts

Here's an event some of you might want to take in with your family this coming weekend, Sunday, June 17, 12noon-4pm.
Explore, enjoy and create art together! Drop in to: See a First Nations canoe carved on the grounds of the Arts Centre and visit with the carver to learn about canoe building; carve your own model canoe out of clay; create crafts under the guidance of native elders; enjoy aboriginal stories, and more. Children must be accompanied by an adult. Suggested donation: $2/child

Monday, June 4, 2007

Excel lesson 2 today

Today we are going to be looking at Excel again. We are going to cover formatting worksheets, printing worksheets, formulas and functions and (if we have time) using multiple worksheets.

This will be our last Excel class because tomorrow David will be returning to cover resumes with you. The class after that, the following Monday, will be our last class. Be sure to bring a recipe to post that day. Also be ready for our wrap up party!

Tuesday, May 29, 2007

Excel lesson 1 today

Today we are going to be looking at Microsoft Excel in class. When I did Excel with the last Kla-how-eya group, I made this post. Check it out for links to some great Excel resources.

Monday, May 28, 2007

pasta salad

what you will need:

  • 1 package of rainbow pasta
  • 7 strips of bacon
  • 1/2 can of tuna
  • 2 stalks of celery
  • 1 green apple
  • 2 green onions
  • 1 cup of shredded cheddar
  • 1 cup of mayonnaise
  • 2 tbs of Dijon mustard
  • 1 tsp of seasoning salt
  • pinch of salt and pepper

preparation:

  1. boil pasta until cooked, cool and refrigerated until cooked
  2. chop bacon into bits then fry
  3. chop up all the celery, apples, and the green onions
  4. put bacon, tuna, and the veg in the pasta then mix it up
  5. add the mayo, mustard, cheese and the seasonings than mix together
  6. serve

moose chow main

2 lbs of prime moose steaks
peanut oil
olive oil
soya sauce
Oyster sauce
4 table spoons mixed hot spicy sauce
4 sticks of celery
1 large onion
2 carrots
1/2 pound of mushrooms
1 green pepper
1 red pepper
1 head of broccoli

Directions:
Mix peanut, olive, soya and oyster sauce and hot spicy sauce
Meranate all suaces with the moose meat cut up very fine slices and let set for
15 minutes Then quick fry the moose meat in the Wok
Put cut up carrots, mushrooms and the rest of the veggies.

Please ask moe to cook it then it will be done to perfection

Guilt Free Brownies

1/4 -c. corn syrup & melted butter 1/2-c.cocoa
2-egg's 1/2-tsp, each b.powder & salt
1-tsp. vanilla 1/2-c.chopped apricots
1/2-c.each flour & sugar

WHISK SYRUP,BUTTER, EGG'S & VANILLA.MIX DRY INGREDIENTS TOGETHER IN A BOWL.STIR INEGG MIXTURE.MIX ALL INGREDIENTS.PREHEAT OVEN TO 350 .BAKE FOR 18 TO 20 MINUTES.

crispy spicy honey ginger chicken legs

8 - 10 chicken legs
1/3 cup of soy sauce
5-7 tlbs of honey
3/4water
2 tsp of ginger
add chili flakes and seseme seeds according to your likeing

mix all ingreadients together except for chili flakes and seseme seeds
smother chicken legs in sauce and put in oven at 350 when they are almost done add chilli flakes and seseme seeds cook untill crispy.

Tuesday, May 22, 2007

Job search today

Welcome back after the long weekend, everyone.

Today in class we will have a special instructor. David is an expert on all things job search related. If you want to get a little preview, why not take a look at the SPL Job Search Links.

Tuesday, May 15, 2007

Indian Tacos

what you will need for the fry bread:

  1. 2 cups of flour
  2. 1 tbs of baking powder
  3. 1 tsp of sugar
  4. pinch of salt
  5. 1 cup of warm water

what you will need for the mix:

  1. 1 pound of buffalo meat or extra lean ground beef
  2. 1 package of Taco seasoning mix
  3. 1 tomato
  4. 1 block of cheddar cheese
  5. shredded lettuce
  6. sour cream and salsa

preparations:

1.preheat canola oil. mix all the fry bread ingredients together. knead the dough, spread the dough out, cut into squares than fry them in the oil.

2.fry the hamburger until cooked, mix in the seasoning mix

3.put the taco mix on the fry bread than top with the tomatoes, lettuce, sour cream, graded cheese, and salsa than serve. ENJOY!




My moms yummy salmoncakes

2Large cans sockeye salmon
4 cups mashed potatoes
1 medium onion
2 large eggs
pinch of salt and pepper


In a large bowl, mix mashed potatoes,salmon,fine chopped onion.
Beat eggs, add salt and pepper, until frothy. Add to potatoes,salmon mix, stir well until all ingredients are at a solid texture. Form mixture into 1/2 in pattys. Should make about 8 to 10 patties. Preheat cast iron fryingpan , pour oil just enough to cover bottom of pan. Fry each patty 2min. each side or until golden brown.Serve either with sour cream or ketch up, or what ever is your preference. ENJOY!!!!!
Thanx mom!!!

tarriaki deer stirfry

ingedients for four
one green pepper
one red pepper
one onion
two carrots
two bushels of broccoli
half a bushel of culiflur
three big deer steaks
tariaki sause
sugar
honey garlic sauce

directions
cut deer steaks into bite size cubes
marinate in half a cup of honey garlic sauce
1/4 cup of tariaki sauce
1/2 cup of sugar
mix together let sit for one hour
cut veggies into bite size bit's
oil stir fry pan
and throw all vegies in for 10 min
put aside vegies
oil another pan and fry deer meat for 10 min
add all ingreadients together and cook for another 10 min

New Blog Editors

We just added out new Kla-how-eya students to Kla-how-eya cooks! Look for many interesting noe posts soon.

Steve's Inrto

My name Steve, I was born in Bella Bella,B.C. and raised in Surrey. I am a Cullinary Arts student at Kla How Eya and I am hoping to be a chef. To be a chef was a goal of mine for a while
maybe since I was in high school. Now I am in Cullinary Arts school,I can not wait to see my goal
is accomplished!

Here"s my story

Well hello there,
My name is theresa E Harper, I was born in Vancouver,B.C. My younger years, were,spent in Richmond.Then lo and behold, I fell in love at the young age of 14, Got married had 3 beautiful daughters. Tragic stuck in 1984, lost my youngest in a housefire. I moved to Medicinehat alberta, for a couple of years. Came to my senses,moved back to b.c. Settled down somewhat,its taken me along time to accept, my losses. I recently lost my oldest granddaughter, Lorna Theresa, She was taken from us June,3,2006. She was murdered by her so called boyfriend.We are still going to court. Its goin to be a long long road, of healing for my family.Well my friend I had better stop before, I end up writing a book. I Theresa E Harper am going to do my best, to cope with this.One day at a time!!!
i am christin michelle swaine iam a 23 years old. I am cree and souix from standing buffilo dakota nation in fort q'uapple, Sask. I am a single mother of a beautiful three year old boy. I came to this course so i could learn new skills and hopefully find something i have a passion for. i also wanted to get closer connected to my culture.
My name is Nadina. I am Cree from Meadow Lake, Saskatchewan and I am also from Siksika, Alberta. I am currently in the culinary arts course at Kle-how-Eya. I hope to be one of the top two students to graduate from this program. After this program I will be going to the Culinary Arts course at Vancouver Community College if everything goes good throughout these next few months.

Monday, May 14, 2007

New Links

Last class everyone emailed me cooking links to add to this blog. You'll find them to the right, listed under "NEW! Useful Native Cooking Links." The old links are still there, just underneath the new ones.

Tuesday, May 8, 2007

Welcome New Kla-how-eya Students

Yesterday SPL welcomed the next group of Kla-how-eya culinary arts students, and I can tell this is going to be a great group!

Check the blog again soon to meet our students and see the useful links that they are going to be submitting to me today. I'm also looking forward to new delicious recipes.

Monday, March 19, 2007

Kla-how-eya in the news

Last Sunday (March 18, 2007) the Kla-how-eya program was featured in the Surrey Leader, on the front page!
Through Douglas College, students learn math and English skills, Surrey Public Library teaches computer, research and and job search skills, and chefs from the Sheraton Hotel Guildford and Villa Verde will provide work for graduates.

Eventually, George wants Kla-how-eya to open a standalone restaurant to showcase his students' talents.

The admiration, it seems, is mutual.

"This program is sweet," says Steve Blackwater, who grew tired of working as a cook for 12 years and not getting paid well.

"I want a lot more responsibility," he says, adding he'd like to open his own restaurant in Prince Rupert.

Bonnie Stanley plans to run a catering business in Kincolith, in Nisga'a territory.

Stanley -who admits she had a difficult childhood - says she finds the supportive, caring atmosphere at Kla-how-eya healing.

As Stanley tidies up the spotless work area, Blackwater carries containers of smooth sauces to the fridge and Jason Skoda turns on the large stainless steel fan while flipping grilled cheese, George proudly surveys the bustling scene.

With his friendly, down-to-earth demeanour and an easy smile, his gentle personality belies a career that for many, would only serve to inflate the ego.

George however, prefers to simply serve.
This article rightly emphasises the hard work done by Chef Andrew and all of his students. Congratulations everyone, you certainly deserve this recognition.

If you are interested in accessing the fulltext of this article online, it is available at Surrey Public Library and through our website via the "Canadian Newsstand" database. Click here to visit SPL's "Newspapers and Magazines" webpage, open "Canadian Newsstand" and search for the article's title: "Sharing Life's Bounty." You will need your SPL card to sign onto this database.

Party Pics

During our last class we had a little party with cake and punch. Also, everyone got their Certificate of Completion. Congratulations everyone!

We took some pictures. This one is my favorite:
To see all the pictures, check out this site.

Thanks also to special guests Chef Andrew and Mary from Surrey Public Library Admin, without them these Cyber Kla-how-eya sessions at Surrey Public Library would not have happened!

Monday, March 5, 2007

Job Search Skills Today

Today we will be covering job search skills, so we're bringing in the experts... Today my colleague David, our resident job search guru, will be leading the class. Be sure to pay close attention because this is useful stuff.

Also, don't forget about cake on our break. This cake is so good I understand Chef Andrew might even come for some!

Tuesday, February 27, 2007

More Excel Today

Today we will look at Excel again! Amongst other things, we will learn how to use formulae.

If you missed yesterday's class, you might want to take a look at this online tutorial which covers some of the material we went over yesterday.

Also, next Monday, another instructor, David, will conduct a class on job searching. Please remember to bring your diskette!

Monday, February 26, 2007

Microsoft Excel

Today in class we are going to get started using Microsoft Excel--one of the most powerful programs available on our computers. Excel is a spreadsheet program that is particularly useful for organizing and keeping track of financial information. Common food industry applications for Excel are inventory tracking, account management and payroll organization.

For tips on Excel, take a look at these three pages:

Although we will be focusing on Excel in class, Excel is not the only spreadsheet program available. Two other options are Google Spreadsheets (which you can access over the Internet) and Open Office (which is software you can install on a computer). Although Excel is the most commonly used spreadsheet, these two options are gaining popularity, and best of all, they're free!

Monday, February 19, 2007

from crazy cook

ya hello everyone my name is charles p,i really enjoy,and creating the finest meals ever,i put my heart and soul in to what i create,i love food,one day im going to an executive chef,or maybe even a famous one,with a lil hard work and time,ill be able to do anything i want to be in life,so enjoy the recipes we have all put on this site,yayayaya,later daze,......crazy cook

MS Word Resources

Hi Everyone,

This afternoon we're going to be doing an audio-course on MS Word. You'll need to visit this page when the time comes.

If you know of a good site that helps with MS Word, let me know and I'll post it here.

big fish



hey look at this guys!!!!! pretty big fish eh!!!!!!!!1

traditional meatloaf

WILD MEATLOAF

2 lbs. ground moose or deer meat1/2 cup carrots; grated1/2 cup potatoes; grated1/4 cup onion; chopped1/2 cup bread crumbs1 egg1/3 cup milksalt and pepper to taste1/2 cup ketchup or tomato soupDirections:Grate carrots and potatoes in large bowl. Add the ground meat, onion, bread crumbs, egg, milk, salt and pepper. Mix well. Shape into a loaf and place in bread pan or small cake pan. Bake at 350 degrees for 30 minutes. Remove from oven and spread the ketchup or tomato soup over top. Return to oven and bake another 30 minutes.

baked trout by cree nation

Baked Lake TroutServes 2

One 3 to 4 pound lake trout

3 tablespoons sunflower seed oil*
Choice of herbs to taste (dillweed, parsley, basil, mint, etc.)
4 tablespoons fine cornmealPreparation:
Clean and split the trout removing the head and backbone.
Place in a greased baking pan, flesh side up, and sprinkle with the sunflower seed oil, herbs, and cornmeal.
Bake in a preheated 350° F oven for 30 minutes.
Serve with batterfried dandelion blossoms, wild rice or mixed vegetables. * Sunflower Seeds:
Seeds from the native North American annual were used extensively by many tribes. The seeds are an excellent protein source raw or roasted.
Sunflower seed oil is extracted by bruising and boiling the seeds, then skimming the oily residue off the broth.
The ground paste, retaining its natural oil, makes a fine butter.
The roasted seeds and shells make an interesting coffee drink.

"Something About Me"

Hey.......My name is Bonnie. I come from Gingolx., also known as Kincolith. I am from the Nisg'aah Nation along the Nass River. My Indian name is Misaws.... meaning creating beauty.
I am self employed as a hairdresser, I also do pedicures and manicures and sometimes facials. My favorite hobby is SEWING and FASHION DESIGN . Aboriginal West Coast Designs, Just recently I have made a complete change in my career. I am now taking on an introductory to the culinay arts program with Klahoweya. Very interesting course, I have always enjoyed Cooking, Whether it be Gum'siwaah or traditionally. My future goal is to own and operate my very own catering buisness............"U Sea Food U Eat It" .........Hopefully move on back to my hometown..Kincolith. I'd love to cater to cultural events.
Hey my name is Thomas Stewart , i come from a small native community called Kincolith, A.K.A (Gingolx) which is located in at the mouth of the Nass River, i also come from the Killer whale tribe, and now taking a aboriginal Culinary Arts couse in Surrey B.C, I am 19 years old and am in the middle of finishing part of my goals.
My name is Tracy Victoria P and I am currently a student taking up a culinary arts program. I am 24 years old and reside in vancouver B.C I am overweight and love to eat. I am a very kind hearted caring person and I love to learn new interesting things.

This sounds like a delish dish

Porcupine River SausageSubmitted by: Darius Elias

Amount
Ingredient

1.Moose intestine

Caribou meat.

Potatoes.

Carrots.

Onions.

Turnips.

Salt.

Pepper.

River water.

My uncles and I harvested a moose and some caribou in the fall of 1999 along the Porcupine River near Salmon Cache and I remembered a recipe that my dad showed me one time.
I took the intestine from the rump of the moose. It's about 2.5 feet long and is like sausage casings. I then cleaned it out real good in the river and turned it inside out so the fat was on the inside. To do this I slid a willow through the intestine, tied the end of the willow to the end of the intestine, and pulled it through. Then I cut the intestine in half because it ended up to be too long to make just one. I then tied one end of each of the two moose intestines with twine.
I then cut up small pieces of potatoes, carrots, onions, turnips and some caribou meat and mixed it all together with salt and pepper and stuffed the vegetables and meat inside the two intestines pieces. I added some river water and then tied the other ends off.
We were going to go further up river to look for more caribou so I wrapped both of the stuffed moose intestines in tin foil and buried them under our campfire a couple inches under the soil. I then placed lots of coals on top. When we came back some hours later I dug up the tin foil wraps and they were still hot. I was careful not to get dirt on the stuffed intestine. It was cooked perfect.
I cut up some on my plate with salt and some HP sauce for dipping. Sure hit the spot after a long days hunt!
If you do this recipe in your own kitchen at home you could use fancier vegetables and seasonings, but if you're on the banks of the Porcupine hunting you can't take all the fancy ingredients or your uncles are gonna say "Hey we got too much stuff!"

This sounds like a delish dish

Porcupine River SausageSubmitted by: Darius Elias

Amount
Ingredient

1.Moose intestine

Caribou meat.

Potatoes.

Carrots.

Onions.

Turnips.

Salt.

Pepper.

River water.

My uncles and I harvested a moose and some caribou in the fall of 1999 along the Porcupine River near Salmon Cache and I remembered a recipe that my dad showed me one time.
I took the intestine from the rump of the moose. It's about 2.5 feet long and is like sausage casings. I then cleaned it out real good in the river and turned it inside out so the fat was on the inside. To do this I slid a willow through the intestine, tied the end of the willow to the end of the intestine, and pulled it through. Then I cut the intestine in half because it ended up to be too long to make just one. I then tied one end of each of the two moose intestines with twine.
I then cut up small pieces of potatoes, carrots, onions, turnips and some caribou meat and mixed it all together with salt and pepper and stuffed the vegetables and meat inside the two intestines pieces. I added some river water and then tied the other ends off.
We were going to go further up river to look for more caribou so I wrapped both of the stuffed moose intestines in tin foil and buried them under our campfire a couple inches under the soil. I then placed lots of coals on top. When we came back some hours later I dug up the tin foil wraps and they were still hot. I was careful not to get dirt on the stuffed intestine. It was cooked perfect.
I cut up some on my plate with salt and some HP sauce for dipping. Sure hit the spot after a long days hunt!
If you do this recipe in your own kitchen at home you could use fancier vegetables and seasonings, but if you're on the banks of the Porcupine hunting you can't take all the fancy ingredients or your uncles are gonna say "Hey we got too much stuff!"

Is That God!?! NO! Its Chef Stephen!!!!

In the beginning there was chaos and anarchy in the kitchen of Kla-How-Eya. And that which arose from those firey depths was a man-like figure with God-like qualities. This man was called many things - The Great One, The Alpha and Omega, The Superior One, God, but for simplistic purposes to this story we will call this person Stephen. This is a man with direction - a purpose and a passion to cook exquisite meals with the greatest of ease. Under tutilage from highly esteemed Chef Andrew George Jr., Stephen is partaking in Kla-How-Eya's Culinary Arts course and offers that added edge to bring his fellow students to a higher plateau of perfection and the willingness to learn all that is required to work in a kitchen and to become a ....... great Chef. Cooking something well is one thing, making it look easy is another. By his majesty, Stephen E B Feb.19,2007

Monday, February 12, 2007

Granny,s Cookbook

I am looking forward to completeing this course ,so that I will be able to cook more and be comfortable

working with the computer as well.

skills

Hey people of this cool site skoda say what up and i will do more to this when i have timew

soon to be chef,executive chef

hello my name is charles,and im a hell of a cook,u ever need any good food cooked give me a call,im curently in culinary arts hoping to go to v.c.c. and pursue my dreams,and goals

Julie Reid

Hi my name is Julie Reid, I am orginally from the Heiltsuk Nation (formly: Bella Bella, BC). I have since been married and divorced changing my membership to the Musqueam Nation from Vancouver, BC.

After years of interest in Culinary Arts I decided to pursue a career in this field. I have always loved to cook and create traditional and non-tradiitonal foods. I am extremely proud of my Heritage coming from the Reid family of Bella Bella. My Grampa Gordon Reid Sr. was a highly respected member of the Community. Gramps knew how to play ever musical instrument except the violin he would tell anyone who would listen. Gramps was also very well known for his navigational skills learning how to navigate at a very young age. He was one of the first Native people to obtain his navigation ticket. When he passed on the Canadian Coast Guard decided to name a Coast Guard boat after him "Gordon Reid Sr.)

My father Percy Reid is also very high up on my respectability, dad always worked hard!!! He began hunting and fishing practically as soon as he could carry trappping and fishing line. My dad worked hard all his life and retired at the age of 72 his father Gordon Reid Sr. retired when he was around 90. My dad also went back to school after retiring to obtain an education that he had missed out on. My hat off to both these wonderful role models, thanks!

I know I will take all the knowledge that I learn from this course at Klahoweya and go on to other venues in this field.

In closing I would like to thank Chef Andrew, Chef Mel and the Instructors at Douglas College and Guildford Library for giving me this unique opportunity to learn the Art of Culinary Cooking.

Tuesday, January 23, 2007

Computer practice websites

Today in class we are going to be looking at a number of websites that you can use to become more familiar with computers, or practice you computer skills. Here are the sites that we will be looking at:

New Links

Yesterday we looked at advanced searching with Google, and practiced searching by looking for useful native and cooking related sites. I've added the links to the column on the right. Check back, because we'll be adding more content soon!

Sunday, January 21, 2007

Welcome

Welcome to Kla-how-eya Cooks, the blog of the first Kla-how-eya class at Surrey Public Library.

Over the coming weeks, check back for class updates and discussion, and--best of all--traditional recepies from our class members!