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