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Some fun we had this week...

3/11/2016

Mrs. Seisser taught our class about a new app we have on our iPads called Doink! It allows us to use the green screen in the room next door in creative ways! Check out two of our videos:

We also spent some time entering a few contests that required inventions, solutions to problems, creative stories, and new toy designs! We spent three class periods following the Engineering Process to brainstorm, research, design, create, and iterate. Here is the Playlist with all of our videos - The first half of the videos were our final videos, and the second half were midway check-ins: https://www.youtube.com/playlist?list=PLm-27CNq4QovmgiDVwzKB0bYzxWwvghAS

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The Inaugural Westgate Soup Cook-Off Winner Was Chosen Today

3/4/2016

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Out of 24 entries, I narrowly pulled out the win with my Zuppa Toscana recipe (see below)! :) I wish I could have been there, but instead, I'm at home with the flu. :( Here is the students' reaction (thanks to Breanna McGuire for the video):

Image Credit: http://www.gimmesomeoven.com/wp-content/uploads/2010/12/zoppa-toscana.jpg

Zuppa Toscana (Similar to Olive Garden’s)

Ingredients

1 lb Italian sausage (I used mild sausage, but prefer it with half hot and half mild)
3 large russet baking potatoes, peeled, sliced into wedges, and then in 1/4 inch slices
1 large onion, roughly chopped
4 garlic cloves, minced
2 teaspoons salt (or to taste)
2 teaspoons pepper (or to taste)
1 teaspoon thyme
1 bay leaf
1/2 teaspoon crushed red pepper (less if you used hot Italian sausage)
1/2 teaspoon fennel seed
2 cups kale or 2 cups swiss chard, chopped (I used one whole bunch of kale)
48 ounces of chicken broth
1 cup heavy whipping cream (Optional)

Directions

Brown Italian sausage in a large dutch oven. Break it apart as it browns, scraping the bottom of the pot. Add half of the salt and pepper.
Remove the Italian sausage and set aside.
Add onions to the pot. Stir until sweated through. Don't cook until brown.
Add garlic, herbs, and remaining seasonings. Stir.
Add chicken broth to pot and stir. Bring to a boil, then reduce to a simmer.
Salt and pepper to taste.
After about 10 minutes, strain and discard everything but the broth.
Return the broth to the pot.
Place the Italian sausage & potatoes into the pot.
Cook on medium heat until potatoes are cooked through (but not falling apart).
Turn to low heat.
Add kale and cream.
Heat through, stir, and serve.

Credit:
Original inspiration was from Olive Garden.
Credit for the recipe inspiration: http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298

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Some fun we had this week...

The Inaugural Westgate Soup Cook-Off Winner Was Chosen Today

Zuppa Toscana (Similar to Olive Garden’s)

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