Chef Jordan Weber
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Banana Blueberry Muffins!

5/24/2015

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I've been in a lifelong dilemma choosing which kind of muffins are my favorite. Blueberry or banana? Then one day the lightbulb went off in my head to try combining the flavors. The result? Something so delicious! I was wondering what I've been doing my whole life! I made them on camera, check it out! 


Here is the full recipe!

Ingredients: 
-1 ripe banana, mashed (plus one half, optional)
-1 teaspoon ground cinnamon
-3/4 cup blueberries (fresh or frozen)
-1/2 cup whole wheat flour
-1/2 cup all purpose flour
-1/3 cup almond milk
-2 eggs
-1 teaspoon vanilla extract
-2 heaping tablespoons coconut oil, melted
-1/3 cup oats
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/3 cup maple syrup

Directions: 
1. Preheat the oven to 350 degrees Fahrenheit (176 Celsius). Spray 12 muffin tins with cooking spray. In a large bowl, combine the dry ingredients: the flours, salt, baking powder, baking soda, and cinnamon. 
2. In a medium bowl, whisk the eggs. Add in the almond milk, vanilla extract, coconut oil, and maple syrup. Whisk to combine. 
3. In intervals, add the wet ingredients to the dry ingredients. Fill the muffin tins 3/4 full with batter. If you like, place a banana slice onto each (makes for better presentation :)) 
4. Place the muffins into the oven for about 20-25 minutes, until a toothpick comes out clean. Enjoy!

-Jordan :)
Instagram: @teencooking
Twitter: @teenchefjordan
YouTube: YouTube.com/c/teencooking
Contact: jordankalif@gmail.com
 

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Food Revolution + Kale Pesto!

5/16/2015

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On Friday I had the amazing opportunity to be one of seven guest speakers at the first ever high school Food Revolution event in Ontario. I spoke about food blogging, and what isnpired me to start cooking. I met so many inspirational and amazing people. I am so exicted to share pictures with you in the near future!

Jamie Oliver first created the Food Revolution to keep cooking skills alive-and to get food education for every student around the world. Why is this important? 

We are the first generation of kids expected to live shorter lives than our parents. Shocking, right? Most of illnesses that lead to death around the world can be prevented by eating a healthier diet. If, as a society, we start providing people with food education from a very young age, we can more than possibly prevent some of these deaths. Simple things-like how to determine the healthy choice from the unhealthy choice, how to recongnize common fruits and vegetables, and the importance of specific nutrients need to be in every school curriculum. If you agree with this message, please head to change.org/jamieoliver and sign the petition for food education for every student!

May 15th, Food Revolution Day, marks the day that the world comes together to continue this conversation for food education. In my opinion, Food Revolution Day should be every day. Do yourself a favor, and cook a healthy meal for yourself. Go to the farmer's market, shop for the ingredients, and maybe even have a conversation with the farmers! :) This kale pesto is the perfect, easy, fast dish. With only a few ingredients, make a big batch, freeze it in ice cubes, and reheat one with some freshly cooked pasta for an easy dinner!

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This pesto is made with kale instead of the typical basil. Kale, as we know, is a great superfood! Some health benefits include...blood glucose control in diabetics, lowering the risk of cancer, lowering blood pressure, improving bone health, lowering the risk of developing asthma and more. It's also a great source of many vitamins!

Ingredients: 
-3 cups roughly chopped packed Tuscan kale 
-1/2 cup olive oil 
-4 cloves garlic, peeled 
-Juice of 1/2 lemon 
-1/2 cup walnuts, toasted (place the walnuts in a dry pan over a medium-low heat for a few minutes, until fragrant)
-1/3 cup grated parmesan cheese, or more, optional 
-Salt and Pepper

Directions:
1. In a food processor, pulse the walnuts, lemon juice, and garlic. 
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 2. Add the kale, and pulse to combine. Add the parmesan cheese, salt, pepper, and pulse again. 
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3. With the blade running, pour in the olive oil slowly through the opening of the food processor. You may need to add more or less olive oil depending on your preferred consistency. If you are serving the pesto with pasta and you are preparing both at the same time, try replacing some of the olive oil with cooking water from the pasta!
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PictureNot really sure what's going on here with the shadow...haha :)
Makes one cup of pesto. I like it served best the classic way, with pasta! 

Have a Delicious Week!
Jordan 





Instagram: @teencooking
Twitter: @teenchefjordan
YouTube: Youtube.com/c/TeenCooking

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The Perfect Eggs Benedict

5/4/2015

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If you step foot into the Weber household around 10 am on a Sunday morning, you will immediately hear the toaster clinking. You will look into the kitchen and you will see me and my mom around poaching the eggs, whisking the butter and egg yolks, and buttering the English muffins.

How I wish I could enjoy this scene every day of the week! Generally described above, eggs benedict is an egg (typically poached), covered with hollandaise sauce (a creamy sauce of melted butter, egg yolks, and lemon juice or vinegar), and Canadian bacon all served on a toasted English muffin. Care to add sautéed mushrooms or spinach? Go ahead!

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We were unable to find the bacon (similar to ham) that we used to use in our eggs benedict so we used everyday bacon. I actually prefer this bacon, it adds a nice spice element! Here's how to make your own perfect eggs benedict.





Ingredients:
Hollandaise Sauce:
-3 egg yolks
-1 tablespoon lemon juice
-1/2 cup firm butter
Assembly
-2 English muffins, halved, toasted, and buttered
-8 slices bacon
-4 eggs
-Sliced avocado, sautéed spinach, sautéed mushrooms, any other toppers you like!

1. Cook the bacon: Preheat the oven to 400 degrees Fahrenheit (204 Celsius), and place racks on baking sheets. Cook the bacon for 15 minutes, set aside.



To poach the eggs: Add a little vinegar to gently simmering water. Crack eggs each into an individual cup. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Gently tip the egg into the water. Cook for about 3 minutes, then use a slotted spoon to take the egg out of the water. Place each egg onto a buttered English muffin halve.
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3. To make the hollandaise sauce: Stir the egg yolks and lemon juice vigourously in a saucepan over low heat (the lowest setting), add half the butter, stirring constantly with a wire whisk until the butter is melted. Add remaining butter, stirring constantly until butter is melted and sauce is thick.

4. To assemble: Top each English muffin and egg with whatever toppings you choose, if any, then top with a spoonful or two of hollandaise sauce. Enjoy! :)

Jordan Weber
Instagram: @teencooking
Facebook: facebook.com/teenscancook
Twitter: @teenchefjordan
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    Author

    Hey, thanks for checking out my blog! I'm Jordan, a 18 year old girl who loves to cook!

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