My National Cooking Contest Debut

This recipe got me into the finals.

Rules:

• Students must create a meal or dish or dessert following specific guidelines laid out in the Cook-off Requirements.

• All entries must be homemade and the work of the person making the entry.

• Recipes must yield at least two portions.

• All competitors must have an adult proctor present during the Cook-off that can verify upon submission that all rules and requirements are adhered too.

The Top 5 competitors will get the chance to compete in a Live National Cooking Competition held via Zoom Webinar.

Required Ingredients:

All recipes must be made using at least 2 of the following ingredients:

Lemon, Spinach, Lentils, Protein (Of your choosing), Kiwi Fruit, Cauliflower, Starch (Of your choosing), Coconut Oil

All recipes can be made using any of the following pantry staples:

Flour (Or gluten-free substitute), Milk (Or lactose-free option), Egg, Butter, Oil (Olive/Veggie/Canola), White Sugar, Salt, Pepper

Judging Criteria:

• Presentation (30%)

• Nutritional Value (30%)

• Creativity (30%)

• Completed in 90 Minutes (10%)

Time to learn more about the recipe I made.

The Ingredients Of My Choice:

• Quinoa

• Salmon, 1 Filet

• Lemon, 1

• Kiwi Fruit, 5-10

• Spinach

• Cauliflower, 1 Head

• Egg, 2 Poached

• Butter

• Olive Oil

• White Sugar (Optional)

• Salt

• Pepper

Recipe:

Step 1: Boil 1 ¾ cup of water for every 1 cup of quinoa. Add salt for flavor and for a faster boiling time.

Step 2: When the water comes to a boil, add the quinoa and bring the heat down to a simmer.

Step 3: Place 1 tbsp of olive oil in a pan on the stove and heat to medium-high heat.

Step 4: Place the filet of salmon into the pan skin-side-down. Sprinkle with salt and pepper if you desire. Let one side cook for about 5-10.

Step 5: Pour ½ cup to 1 cup of water into a rice pot over medium heat. Add the juice of the lemon to the pot.

Step 6: Add 1-3 tsp of white sugar (optional) to the rice pot and stir. Scoop the insides of the kiwi out and drop into the pot. Stir occasionally.

Step 7: When cooked, take the quinoa off the stove. Look for a ring on the quinoa when it is finished cooking. Flip the salmon filet over and let cook for a few more minutes until it is a light-pink color.

Step 8: Slice the cauliflower into steaks. Place on a baking sheet and bake at 420˚ F for about 20 minutes, flipping the steaks halfway through.

Step 9: Stir the kiwi and lemon compote and glaze. When the glaze is of the consistency you’d like, take off the heat and strain. Leave one bowl with the solid part of the kiwi for the compote. Leave another bowl with the liquid part of the kiwi and lemon for the glaze.

Step 10: Boil a few cups of water on the stove. Once the water comes to a boil, carefully crack the two eggs into a bowl and place one into the water. Leave the egg in the water for 3-5 minutes, depending on the consistency you would like. Scoop out the poached egg and place aside. Repeat this step with the second egg.

Step 11: The final step is plating. I used a large platter courtesy of Miami Valley Pottery. Place the quinoa on a large section of the platter. Place the cauliflower steaks atop part of the quinoa. Spread the spinach around the platter. Place the poached eggs beside the quinoa. Place a small bowl of the kiwi compote and glaze on the platter. Spread a bit of the kiwi compote and glaze atop the cauliflower steaks.

Find an image of the final product below.

If you made this recipe, please let me know through the contact page. I would love to hear from you!

This recipe won me third place.

Rules:

• Competitors will have 30 minutes to create a meal for one using this list of ingredients + and pantry samples.

Required Ingredients:

• At least one green ingredient

• An ingredient that starts with “C”

• An ingredient from the freezer

• A source of protein

• At least three spices that are not salt or pepper

Possible Ingredients:

• Flour (or gluten-free substitute)

• Milk (or lactose-free option)

• Egg

• Butter

• Oil (Olive/Veg/Canola)

• White Sugar

• Salt

• Pepper

Judging Criteria:

• Presentation (30%)

• Nutritional Value (30%)

• Creativity (30%)

• Completed in 30 minutes (10%)

Time to learn more about the recipe I made.

The Ingredients Of My Choice:

• Fresh Cilantro

• Fresh Parsley

• Fresh Dill

• Fresh Mint

• Fresh Basil

• Olive Oil

• Cornmeal, ½ cup

• Water

• All-Purpose Flour, 1 cup

• Peeled and Deveined Shrimp

• Saffron (Optional)

• Onion Powder

• Garlic Powder

• Chipotle Powder

• Paprika

• Vegetable Oil

• Frozen Cauliflower Rice, 3 cups

Recipe:

Step 1: Preheat oven to 400˚ F. Spray olive oil onto a sheet pan. Spread frozen cauliflower onto the sheet pan. Bake for ten minutes.

Step 2: Place ½ cup of cornmeal and 1 cup of flour to a bowl. Add 1 cup of water and mix. The consistency of the batter should be liquid-y. If the batter is too thick, add ½ cup of water and mix.

Step 3: Add oil to a pan and head on medium-high heat. When the pan is heated up, scoop 1/3 cup of the patter into the pan. Try to keep the batter in a circular shape. Cook until the bottom is golden brown and flip.

Step 4: Mince the herbs. Add ½ of olive oil to a bowl. Add the herbs. Add salt / pepper and mix well.

Step 5: Place olive oil into a pan over medium-high heat. Wash the shrimp and place into a bowl. Add the onion powder, garlic powder, chipotle powder, and paprika. Mix. Place the seasoned shrimp into the pan and cook until cooked all the way through and both sides are slightly grilled.

Step 6: Place a tostada on a plate. Add a scoop of the cauliflower rice. Place one or two shrimp atop the rice. Spread the herb mixture onto the shrimp. If you are adding saffron, place into a small bowl of hot water and add to the top of the shrimp.

Find an image of the final product below.

If you made this recipe, please let me know through the contact page. I would love to hear from you!