Cooking 101

Cooking 101

The comfort of meatloaf with fewer calories

Johnson County Community College chef apprentice Megan Fritcher lightens her meatloaf with ground turkey and adds cranberries and sage to give it a holiday twist. The result is her recipe for Turkey, Cranberry and Sage Meatloaf With Mushroom Gravy.

Cooking 101

Meaty scallops are a summer delight

JCCC chef apprentice Isaac Dominguez creates a light dish featuring scallops. The shopping list includes a few specialty items, or try the easy substitutions instead. Here is Dominguez’s recipe for Seared Scallop on Escarole and Potato Salad With Vegetable Juice Vinaigrette

Cooking 101

Lighten up cream-heavy lobster bisque

JCCC chef apprentice Charles Armstrong creates a recipe for lighter lobster bisque. The soup skips heavy cream in favor of a parsnip-potato puree. Be sure to use a blender instead of a food processor and strain the soup for a smooth texture.

Cooking 101

Kimchi and crab give fried rice dish balance

Kadee Treadwell, a student in the culinary program at Johnson County Community College,  tried her hand at kimchi fried rice. Kimchi is a Korean fermented cabbage dish with a bit of heat that is often used as a condiment. The kimchi should be made in advance and kept in the refrigerator.

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