Last Class Congrats!! Fall 2008 class rocks!

Hi all,

Just wanted to congratulate everyone on a fabulous session. You were an amazing class and a pleasure to teach. I had lots of fun with you all.

We covered loads of topics including:

Computer Basics and Home Security
Email Essentials - We all created Yahoo accounts and are now great at sending and opening mail and attachments, using folders and our address book
Microsoft Word - WordArt, adding ClipArt and pictures, creating borders, fonts, bullets, cutting and pasting, saving, and file use.
Blogging - all students know how to "Blog", create your own blog and all became a member of the Kla how eya Cooks Blog
Resume writing - everyone now has a resume and can apply for jobs when finished the program
Job Search Resources

Good luck in the future. I hope you all keep in touch. I have stapled my business card to your file folder. I hope to come eat at one of your restaurants one day!

Julie :)

Nicks Fried Chicken

Ingredients:

30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves


Directions:

1) Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.

2) Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.

3) One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.

4) Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Miranda's Favorite Greek potatoes (oven roasted)

Ingredients
8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon oregano (get the Mediterranean, it's the best!)
1 to 1 1/2 lemon, juice of
sea salt
fresh coarse ground black pepper
Directions
1Preheat oven to 440°F.
2Put all the ingredients into a baking pan large enough to hold them.
3Season generously with sea salt and black pepper.
4Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
5The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
6Bake for 40 minutes.
7When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
8Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
9This will take about another 40 minutes.
10Do not be afraid of overcooking the potatoes- they will be delicious.
11Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

Julie's Tomato Sauce Recipe (Bolognese)

Ingredients
1 large onion - diced
2 cloves garlic - minced
1/2 lb package lean ground beef (or just ground beef)
2 cans crushed tomatos (I like Unico, but any branch will do)
2 tbspoons dry basil - or 4-5 fresh leaves chopped up
1 teaspoon oregano
1 teaspoon salt
2 tablespoons vegetable oil

In a large stock pot brown beef in about 2 tablespoons oil (medium-high heat). Add chopped onion. Cook 3-5 minutes until onions become translucent. Add garlic, cook another 2-3 minutes. Add canned tomatos, salt, pepper, oregano and basil. When it comes to a boil, turn it down to medium -low and simmer for one hour. You are done! Recipe will make enough sauce for multiple meals. Freeze what you don't use in individual or 2 cup tupperware containers. Defrost and heat up for quick meals! Pasta only takes 10 minutes to cook. So this is a super fast dinner when you come home from work tired and grumpy!

Julie

Recipe For Whole Wheat Bannock Bread Loaf

This is quite Simple actually! well first we start off with

• 10 cups of flour. Sift flour
• 5 cups of Whole Wheat Flour
• 5 tbsp of Baking Powder
• 5 tsp of Salt
• 5 tsp of Sugar
• Depends On Warm Water

Mix with hands until dough starts to thicken and stick before pouring into pan make sure you either add butter or non stick spray to your pan. Now heres come the easy part. Bake for 30 minutes then turn around then another 15 minutes. Or Just keep using the toothpick test by poking the center of the loaf

Tonya's Intro

Hello yall, my name is Tonya Bishop. I am a strong proud aboriginal woman from the nations of the Suex, Cree, and Ojibwae heritage. I was born of Quepell Valley, Prince Albert Sask. Im 21 years of age, and have been on my own since the age of 13. To eat is to enjoy life. To take pride in your own art weather it be music, drawing,writting or cooking is key to been a succesor and inspired artist.For myself in my family to eat drink and be marry has always been what ties us all together. From my great Kukom, to Kukom to mother they have always been the Queens in the kitchen. And meals fit for royality is exactly what they have always presented. I myself am to carry on tradition , and wouldnt see it any other way. I am currently enrolled in at Kla-how-eya Culinary Arts Classic Cuisine. And am working and determined to obtaining my full Red Seal certifacation.My dream and wish is to one day be owner and open my very own classic cafe. which is inspired from my mother who dreams of having her own haven, designed in such a way that would make you feel like your comfortably sitting at your grandmothers home reading and sipping on your tea, while indulging in dangerously delicious desserts. Which in turn i would hand over to my mother so that she may retire never having to worry about financial disaster for ever more. To take care of the ones who brought me into this world is the only way i see fit to return the favor.So aside from my appatite of Cuisine, i like long walks on the beach, and the wind blowing in my hair,...lol just jokes.... native humor.Thanks for taking time to read a lil about moi. xxooxxoo

My Favorite Dish.. By:Patience Daniels

INDIAN TACOS

What you will need:

- 1 1b hamburger

- 1 large onion minced

- 2 small cans tomato paste

- 1 big can tomatoes

- 1 tsp basil

- 1/2 tsp oregano

- salt, pepper, Chile powder to taste

Topping:

- 1 head iceberg lettuce shredded

- 1/2 lb cheese grated coarse

On the counter:

- bowl of fine-chopped onion

- bowl of mild green Chile's chopped up fine

Fry onion and hamburger broken up loose. Sprinkle some salt and Chile powder over it. Add tomato paste and 4 cans of water and the canned tomatoes and their juice -- break up tomatoes and stir it around. Taste for seasoning. Simmer till meat and onions are done and sauce is thick, 30 - 40 minutes. Assembling: put the flat fry bread on a paper plate and spread sauce over it (don't be stingy). Put a handful of cheese on it and top with a handful of shredded lettuce. People add their own choices of chopped raw onion, Chile's (and maybe some other favorites) from the bowls. In some areas, the culture favors the addition of hot Chile's to this sauce (not in ours).

Cool things you can do from Julie

Hi all,
Just want to tell you that you can change color, font and size of everything you post!
Look at the tool bar above when you are in Edit Mode. Highlight what you want to change. And then click on the button.
Voila!!
Next I will show you how to hyperlink a word, for example Kla-how-eya. We are going to link this word the centre website.

Julie :)

I love White Rock. I spend a lot of time here.

Nicks First Blog

My name is Nicholas Wilson. I am of the Gitxsan Nation. I was born on December 22/1985. I am from Kispiox, which is located in Northern B.C. . I'm an easy-going person, i'm up for trying new things. A few of my hobbies are playing basketball, collecting baseball caps, playing pool. I enjoy playing video games (XBOX 360), watching hockey and basketball on television. I used to be a Rodbuster (Ironworker) ,but i was involved in a motor-vehicle accident. I am currently enrolled in the Culinary Arts program at Kla-How-Eya.

Patience Intro

A little about me

Well my name is Patience Daniels I moved here from Prince George last year due to some problems but have overcome them. In my free time i happened to find a course i really enjoyed that was at Kla-how-eya it was a culinary arts program. Well I've been there i have met some really awesome people and had the chance to work under some really great Chefs.

This is Vino

Well First of All!!! My real name is Rennie A Morrison. Got my nickname from Wine Testing from Rocky Mountain Station and whoa that was a fun night but anyways I wasn't born and raised in the city. I'm more of a small town person. Even though my motto was work before school but I've manage to get a good paying job still well actually it was "Get-R-Done" was my motto. Working like a dog at age 16 in construction until today I'm going for Kla-How-Eya Culinary Arts. I'm a easy-going person and don't care on what you think of me but I do care on what you think of my work. For some reason work is just part of my passion, I'm entire whole different person during work. Oh yeah! video games are hell of a fun time to enjoy when you're bored. Music! who could forget about MUSIC!!

Miranda Intro

This is a little bit about me,


I was born in Edmonton Alberta.I am engaged to a wonderful man named Don, whom I love very much. My age is 23 years young. I am inspired to continuously learn because of my son, Jorell, who will be 4 years old on Nov. 18 (so exciting!!!). I'm currently in the kla how eya culinary arts program and I am having a blast! having met the students in my class I find I am considering them like a second family, as with the teachers (Chefs), I can feel comfortable there and its interesting meeting new people there all the time. That is all I really need to say for now. Thank you.

Welcome to the Kla-how-eya Cooks Blog!

Hi all,

This is your very own blog! Please add a little bit about yourself. Give us a couple sentences so we can all learn more about you. For example:

My name is Julie, I am 31 and your teacher! I am a Teen Librarian, but also teach adult classes and do storytimes at the Awuhsuk Headstart preschool. I went to school and SFU and UBC. I was born in Vancouver and grew up in Surrey on a dairy farm. Could be why I love animals! I have been married two years and live in Surrey with my hubby Nick. We have two dogs and 15 birds! Ha ha. There are pictures below of my birds if you scroll down. I love to horse back ride in my spare time.

Please post a brief introduction of yourself. Include some information about your interests and information that you think would be relevant to someone who wants to hire you - past education and experience. Looking forward to learning more about you all!

Julie

fish stew

INGREDIENTS6 tablespoons olive oil 1 large onion, grated 1 pound tomatoes, grated 1 1/2 tablespoons tomato paste 1 teaspoon ground cayenne pepper 8 potatoes, peeled 1 teaspoon salt 4 (6 ounce) fillets cod 1 pint water DIRECTIONSHeat half of the olive oil in a wide shallow casserole and cook the onion and the tomatoes until softened and reduced to a thick paste, about 10 minutes. Stir in the tomato puree and the cayenne. Cut the potatoes lengthwise into 4-6 wedges and arrange on top of the tomato mixture. Sprinkle with salt and set fish fillets on top. Pour in the cold water, making sure the potatoes are just covered. Bring to a boil then reduce to a simmer. Cover and simmer for 20 minutes until the potatoes are tender--the fish will be cooked in that time. If you want, remove the lid and bubble the mixture rapidly to reduce it. However, it's best to leave plenty of juice when making this dish to mash the potatoes in.

Last day of Class and Grad Pictures!!

You both did a fabulous job!! I'm very proud of you !

Julie :)

My birds!

Here are the baby birds I was talking about. They don't look like babies anymore!

What we've learned so far!

Hi all,

We are soon approaching our last week of classes and I wanted to let you all know what a wonderful class you have been. We have covered many topics, and I wanted to list them for you so you can see how much you now know!

• Reviewed your mousing skills (scrolling, clicking, drawing, dragging, hyperlinks)
• Assessed your computer comfort level (Start menu, desktop icons, keyboard fuctions, program familiarity, changing wallpaper and screensavers)
• All made a Yahoo acount
• You all know how to send, receive, and forward messages. Created folders and moved messages from your inbox into folders. Created signatures and set security features.
• Talked about Spam and how to use filters to block it
• You all know how to download and open attachments in email
• All made a Blogger account and learned about Blogs
• All posted an introduction of yourself and your favorite recipe to the Kla-how-eya Cooks Blog
• Learned to use MS Word (fonts, colors, menu bars, formatting, Word Art, inserting pictures, saving documents, opening and closing files)
• All created a wonderful menu in Word and sent it to me as an attachment with your Yahoo account
• We learned Internet survival skills (how to search the Internet) and the difference between subject directories and search engines
• Covered basic and advanced searches in Google
• Looked at hoax websites and learned 5 steps to evaluating a website
• We practised our typing skills using "All the Right Type"

Wow, we have covered a lot. I'm very proud of you all - Great Job!!!

Julie :)

Recipe For Happiness

2 Heaping cups of patience
1 Heart full of love
2 Hands full of generosity
Dash of laughter
1 Head full of understanding
Sprinkle generously with kindness
Add plenty of faith and mix well.
Spread over a period of a lifetime
And serve everyone you meet.

recipe

Buttermilk Basil Chicken Legs

Buttermilk tenderizes chicken and is a vehical that marries it with fresh herbs. Grilling chicken without the skin ensures a leaner meal and more flavour penetration, and because there is a lot less fat dripping into the flames, there are fewer flareups and less charring.


Buttermilk Basil Chicken Legs:
3/4 cup buttermilk 175 ml
2 tbsp chopped fresh basil 25 ml
( or 2 tsp/ 10 ml dried )
2 tsp vegtable oil 10 ml
1 tsp dry mustard 5 ml
2 cloves garlic, minced
1/4 tsp each salt and pepper 1 ml
4 chicken legs

Fresh Tomato Salsa:
3 plum tomatoes, chopped
2 tbsp chopped fresh basil 25 ml
1 tsp lemon juice 5 ml
1 tsp olive oil 5 ml
1/4 tsp each salt and pepper 1 ml

1 In glass dish, whisk together buttermilk, basil,oil, mustard, garlic, salt and pepper; add chicken, turning to coat.Cover and marinatein refrigerator for 8 hours, turning ocasionally. ( MAKE- AHEAD: Refrigerate for up to 1 day.)

2 Fresh Tomatoe Salsa: In a bowl, stir together tomatoes, basil, lemon juice, oil, salt and pepper. Set aside.

3 Place chicken, meaty side up, on greased grill over medium heat; brush with marinade. Close lid and cook, turning occasionally fo 30 to 40 minutes or until juices run clear when chicken is peirced. Serve topped with salsa.

Variation

Buttermilk Rosemary Chicken Legs: In marinade, substitute 1 tbsp (15 ml) chopped fresh rosemary or 1 tsp (5 ml) crushed dried rosemary for the fresh basil and add 1 tsp (5 ml) grated lemon rind. In the salsa, substitute 1tsp (5 ml) chopped fresh rosemary or 1/4 tsp (1 ml) finely crushed dried rosemary for the basil.

Serves 4

Posted by Toni

Julie's recipe for Stuffed Peppers

Julie's Stuffed Peppers

6-8 large peppers (yellow & red are more sweet)

1 large onion - diced

3 cloves garlic - minced

1/2 lb package lean ground beef (this size varies on how many peppers you want to stuff)

1 can stewed/diced tomatos (large can)

1 small can italian sauce (or homemade, but that's another recipe)

2 tbspoons dry basil - or 4-5 fresh leaves chopped up

1 teaspoon oregano

1 teaspoon salt

pinch of pepper - if you like (can also be chili peppers)

2 cups cooked white rice (whatever kind you like)

1 cup parmesan cheese

1/2 cup breadcrumbs (or cracker crumbs)

1 large baking pan/casserole dish (13x9x4) - large enough to stand up 8 peppers

In a non-stick frying pan brown beef (medium-high heat). Add chopped onion. Cook 3-5 minutes until onions become translucent. Add garlic, cook another 2-3 minutes. Add can of stewed tomatos, salt, pepper, oregano and basil. Let the liquid reduce, about 10-15 minutes on medium heat. Should look like red ground beef when done, with a little liquid still in there. Mix in cold rice, parmesan cheese and breadcrumbs. The mixture should be sticky and slightly wet. That's ok! Cut off top of pepper. Keep top. Stuff pepper, add 2-3 spoons of sauce to the top. Put top of pepper ("lid") back on. Stand peppers in pan, cover with tin foil. Cook until peppers are soft. Usually 350 degrees (middle/lower rack) for 1.5-2 hours. Let cool for 15 minutes.

Buon appetito!

Hello from David and some more info on Excel

Hello everyone,

My name is David. I've worked with the Surrey Public Library for the past 4 years, but have also lived and worked in places like Smithers in northwestern BC, and in the Yukon. I love the outdoors, hiking, and good food. On the topic of good food, I might just try to come to the Kla-how-eya lunch one day. It was great to meet everyone at Guildford this week!

I wanted to send some more resources on Excel for everyone. Try some of the interactive tutorials from the Microsoft website: http://office.microsoft.com/en-us/training/CR061831141033.aspx

Or, you could try some of the links under Microsoft Excel Online Tutorials at: http://www.spl.surrey.bc.ca/Programs+and+Services/Learn+Online/Microsoft+Guides.htm

See you next Tuesday for more on Excel,

David

hi my name is shane future chef

this is a brief introduction about myself im cooking with kla-how-eya the head chef is a great instructor im learning math,computerskills,firstaid,foodsafe level 1.this program has already taught me so much in so little time ive came further then i expected to. i enjoy the program more and more every day, cant wait to see what i learn tomorrow :] happy cooking all

carey price country

hi my name is tracy . Im from carey price country (like chef says). maybe...just maybe I"ll bring back the cup to kla how eya. Anyways im taking a course here in surrey b.c........culinary arts that is.I'll be here for 4 months. Im already learning a whole lot..pretty neat stuff too!Im enjoying every bit of it.Vancouver is different for me,Especially when you lived in a small town for so long.

I actually like it here though. very warm!

Tansi from Toni at Kla -how -eya

Hi there people Tansi! Just giving a big shout out to the culinary arts program at Kla-how-eya. To Chef Andrew Gearge and all kitchen staff I couldn't be more appreiciative of all that I am learning there is so much to pick up and take with. I look forward to a career in the trade and perhaps running a kitchen of my own someday. I like every one in the class, we all get along. So It's cool to be working with ya'all! Here is a little recipe for Potatoe and Kale soup.

Potatoe and Kale soup
Serves 4

2 tblsp vegtable oil
1 lg onion
2-3 cloves of garlic
2 med potatoes
2 med sweet potatoes
2 bunches of kale
8-10 cups of Chicken stalk
8 non- fat turkey sausages

Onions and potatoes should be cut into one inch cubes, garlic smashed and kale shredded. Heat onions and garlic until tranluscent, throw in potatoes and chicken stalk with one inch sliced turkey sausages, cook until done. Throw in kale 2-4 minutes before serving.

Bona appetite! From Toni At Kla-how-eya

Hello all,

My name is Jolene and i am from Northern British Columbia, Hazelton to be exact. I am currently enrolled in the Culinary Art Program and loving it. My hopes would be to finish and become a chef myself, as i enjoy all aspects of cooking. However, living life comes first and I think greatest thing in life is being able to stay in the moment, having fun and enjoying each minute as it is. Not allowing things to get the best of you but seeing them as experiences and teachings to learn from. Being able to see a brighter future for the ones to come. Always standing tall and knowing where you come from because that is where the strength within began. I enjoy sports and travelling and hope to do more in the near future. Success is and always will be on my mind and really if i work hard I'm sure i will do well. With that, i wish you a well.

Hi from Julie!

Hi all,

My name is Julie and I am the instructor at the Strawberry Hill Library. I have worked at the Surrey Public Library for 17 years, the last 3 years as a Librarian. I completed the MLIS program at UBC in 2004 to become a Librarian. I haved mostly worked with children and teens, but am very excited to be teaching the Kla-how-eya cooks!! I love horseback riding and traveling. I have 2 dogs, and 11 birds. My budgies had babies! I will post pictures next class. I am inviting all my students to create an opening post introducing yourself. Include come information about your interestes and information that you think would be relevant to someone who wants to hire you - past education and experience. Looking forward to learning more about you all!
Julie :)

Julie Calendino and David Kerr Instructors

HI
I am very pleased to announce that Julie Calendino, Youth Services Librarian from StrawberryHill Library and David Kerr from Guildford Library will be conducting the Kla-how-eya Culinary Arts Computer program starting April 23, 2008. We thank Ryan Vernon for all of his hard work and energy getting this program off the ground this past year.

Mary Murphy
Manager, Learning Services
Surrey Public Library

Online tools

Great posts guys!

Today we're going to follow up our discussion of Gmail by looking at some other online tools:

• Google Reader
• Google Calendar
• Google Docs
• Flickr
• Facebook

Are there any online tools I missed here that you think might be useful for the class?

Of course, online tools are only one option, so we're also going to start into software that installs to your computer: the Microsoft Office package, starting today with MS Word.

Hi to all you blog reader's!! I'm Alexandria Bourgeault. Im taking a Culinary Arts program at Kla-how-eya Aborginal Center, I started Jan.14/08 I'm on the fourth week now, an Im really enjoying it, I feel comfortable an really welcome to the Program. I'm learning new things an getting to meet new people. I'm really honored to be in the Culinary Ats Program! It's been a pleasure gaining more experience from the Chef's at Kla-how-eya! Even thou the class is really small, the other class mates I have are great people.

Heather Mason

How to barbeque salmon at the beach with a cedar stick. here is how it is done , find a piece of cedar it has to be 3 to 4 feet long and about 3 inches wide, and another piece of cedar that is about a foot and half to two feet cut them into a quarter inch square. ok here is how the salmon is possessed , start by cutting from the back of the salmon's head down one side of the salmon back all the way down to the tail , then back up to the head and cut deeper into the salmon , use the salmon back bone for a guide as you cut deeper into the salmon you will reach the ribs. do not cut threw the ribs use this as another guide so you don't cut the stomach . cut the same to the other side of the salmon, when this is done the salmon should have a butter fly look , this is when the salmon is ready to be put on the cedar stick. here's how it is done use a 3 inch stick to hold the split cedar stick open lie it on a flat surface ,then slide the salmon about a foot and a half from the bottom of the stick the salmon has to centered so it doesn’t slide off ,with the tale of the fish on the bottom of the stick use the small cedar sticks after salmon is centered use 3 sticks on the back and 3 on the front have the sticks match together , after this all you have to do is tie the top of the stick with a cedar branch or a salowe branch. use another stick to dig a hole by the fire to put the salmon that you put on the cedar stake place it in the hole cook over the fire until the juice of salmon stops dripping this is when the salmon is done cooking try it you will love it

James here....

James here, I'm from East Van, born and raised by my grandmother on my mother's side, her family is from Lillooet/Shalath and my father's side is from Mount Currie. I am in the middle of 9 brothers and 2 sisters and have become a germ freak from that experience, but what I learned more from all that growing up is, they all sucked at cooking!
At the age of 11 is where I feel I caught the "cooking bug" at the EXPO 86 food fair, where I first tasted deep fried bananas with Ice Cream. 5 years after paying close attention to my grandma, and learning the basics, I applied for a job at Toody-Ni restaurant which was attached to the Indian Center on Hastings & Commercial ....washed alotta dishes before I was allowed to cut with a knife, but it was worth the wait. At 19, I joined welfare to get into the Picasso Cafe program, it dealt with more vegetarian dishes and organic meats, it was a year long course. Now at the age of 32 I feel that its time to grow up, hence me taking this course, which will eventually get me into a butchers class....

Todday in class...

Today in class we're going to set up an email account with Gmail: www.gmail.com. We're also going to create accounts with Blogger: www.blogger.com. This means that there'll be a lot of posting going on here in the next little while because all of you are going to introduce yourselves to the blogosphere! After that, over the next few weeks, I'm going to ask you to post some of your favorite recioies to the blog so that everyone can try them out.

Finding information online

Last class we talked about a few ways to find information online. We looked at four search engines:

• Ask
• Google
• Live Search
  
• Yahoo

We also looked at a couple of other sites that you might find useful:

• The Open Directory Project
• Wikipedia

I won't see you all next week because Monday you'll be at a show downtown, and on Tuesday my colleague, David, will be with you to look at job search resources.

Welcome to Class 2

Yesterday it was great to get to know Jame, Kasia, Heather, Alexandria and Brad. I see some other names on Chef Andrew's class list, so hopefully we'll have a few more folks in the room today.

Yesterday we talked about the different parts of the computer--the hard-drive, main-board, RAM, case, and more. We also went on a library tour and started to look at the "desk top" of our computer. Today we'll continue looking at our computer's operating system, and also begin to look at everyone's favorite topic: the Internet.

Welcome Cyber Kla-how-eya Students

Hi Everyone,

Welcome to the fourth session of technology training for Kla-how-eya culinary students at Surrey Public Library.

This is the class blog, which all previous Kla-how-eya students who have attended technology training have contributed to. If you take the time so scroll down the screen, you'll see the things previous students had to say.

We won't get to posting to the blog today--soon though! Today we'll get to know each other a little better and learn what the library has to offer. We'll also talk a bit about the parts of a computer and go through a lesson we call "Computer Comfort."