Before I get to my Food Science Lab recap… I just have to share my salad from lunch yesterday. So tasty (and pretty, too)!
Since I have some leftover canned sweet potato from making my epic Sweet Potato Whole Wheat Bread Pudding, I decided to whip up a variation of my Black Bean & Pumpkin Veggie Burgers, but using sweet potato, instead! It was a success 🙂
I also used fresh cilantro instead of parsley, since I had some leftover cilantro from my Thai Summer Rolls adventure! Yum. I LOVE cilantro 🙂
I threw one of the patties on top of some romaine and spinach, and then topped it with salsa and a little salt and pepper.
The only thing missing? Some avocado and grated cheddar cheese to complete the Mexican theme! 🙂
Speaking of cheese, we had another fun night in Food Science Lab last night! This week’s topic: MILK and CHEESE, and studying their composition, taste and texture differences, etc.!
Mmm… LOTS of taste testing!
We tried whole milk, kefir (blech!), almond milk, rice milk, soy milk, skim milk, skim milk from powder (yuck!), buttermilk (major blech!), goat’s milk (tasted like goat cheese!), and more!
And then, we tried all sorts of cheese! Feta (we all know how I feel about feta!), smoked gouda (LOVE!!!), cheddar, havarti, cottage cheese, gorgonzola (too stinky for me), brie, and more. Mmmm 🙂
My team also learned how to make pudding! Yum 🙂
Yep, those are totally Nilla Wafers. Old school!
And there was also homemade mac and cheese. Tasty!
I’m off to class — I hope you all have a wonderful day!