AN INTERACTIVE COOKING CLASS SERIES

WINTER, SPRING, SUMMER, FALL

This month it’s all about MUSHROOMS! 

Thursday February 16th at 6:30 p.m

Tasty whole foods supper club. Fun, interactive cooking classes.

After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you get to sit down and enjoy our creations.

With humor and guidance we will collectively make the meal together.

We’ll make a party out of it!

THE THIRD THURSDAY EVENING  OF EVERY MONTH AT THE ST PAUL’S CHURCH COMMUNITY KITCHEN ON THE CORNER OF PRINCE AND RICHMOND ST CHARLOTTETOWN 6:30 P.M  $25.00 PER PERSON CALL 902-367-9491 FOR MORE INFO or e-mail me here.. 

Whole foods cooking class CBC interview

AN INTERACTIVE COOKING CLASS SERIES

WINTER, SPRING, SUMMER, FALL

Happy New Year Everyone!

We love to have sushi, so sushi it is! What a wonderful thing. It has all the food groups rolled up into one perfect bite!  Iron,zinc,copper,calcium,fiber,b1,protein,manganese,and lots more….

( Many cultures believe that anything in the shape of a ring is good luck, because it symbolizes “coming full circle,” completing a year’s cycle)

This month it’s all about SUSHI! 

Thursday January 19 at 6:30 p.m

Tasty whole foods supper club. Fun, interactive cooking classes.

After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you get to sit down and enjoy our creations.

With humor and guidance we will collectively make the meal together.

We’ll make a party out of it!

THE THIRD THURSDAY EVENING  OF EVERY MONTH AT THE ST PAUL’S CHURCH COMMUNITY KITCHEN ON THE CORNER OF PRINCE AND RICHMOND ST CHARLOTTETOWN 6:30 P.M  $25.00 PER PERSON CALL 902-367-9491 FOR MORE INFO or e-mail me here.. 

Whole foods cooking class CBC interview

Felix-”What are we having for supper”?

Me- “I was thinking of making a tofu quiche”

Felix – “Awww why? That doesn’t sound good”

Me- “I’ll tell you what, why don’t you go to the fridge and choose what will go in it”?

Felix- “Yah o.k”

He comes back with a Fennel bulb.

Fennel Tofu Quiche

1-unbaked 9 inch pie crust

4 Cups diced fennel

1-Tablespoon olive oil

1- Onion, finely diced

2-Cloves garlic, minced

1-Pound firm tofu, drained

-1/2 Cup soy milk or rice milk

-1/4 Teaspoon Dijon mustard

-3/4 Teaspoon salt

-1/4 Teaspoon ground nutmeg

-1 Tablespoon dried parsley

-2 Teaspoons of white miso

-Splash of mirin

Preheat oven to 400 degrees . Bake pie crust in preheated oven for 10 to 12 minutes.

Heat oil in a large pan over medium-high heat. Saute onion and garlic until golden. Stir in the fennel. Saute for 5 minutes. Add a big splash of mirin and let simmer for another 5 minutes.

In a blender combine tofu, soy milk, mustard, salt, nutmeg, miso and parsley ; blend until smooth. In a large bowl combine tofu mixture with fennel mixture. Pour into pie crust.

Bake in preheated oven for  40-45 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.

Me-”So Felix what do you think of the quiche”?

Click here to view the embedded video.

AN INTERACTIVE COOKING CLASS SERIES

WINTER, SPRING, SUMMER, FALL

This month it’s all about THAI FOOD! 

Thursday November 17 at 6:30 p.m

Tasty whole foods supper club. Fun, interactive cooking classes.

After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you get to sit down and enjoy our creations.

With humor and guidance we will collectively make the meal together.

We’ll make a party out of it!

THE THIRD THURSDAY EVENING  OF EVERY MONTH AT THE ST PAUL’S CHURCH COMMUNITY KITCHEN ON THE CORNER OF PRINCE AND RICHMOND ST CHARLOTTETOWN 6:30 P.M  $25.00 PER PERSON CALL 902-367-9491 FOR MORE INFO or e-mail me here.. 

Whole foods cooking class CBC interview

AN INTERACTIVE COOKING CLASS SERIES

WINTER, SPRING, SUMMER, FALL

This month it’s all about APPLES AND PUMPKINS! 

Thursday October 20th at 6:30 p.m

Tasty whole foods supper club. Fun, interactive cooking classes.

After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you get to sit down and enjoy our creations.

With humor and guidance we will collectively make the meal together.

We’ll make a party out of it!

THE THIRD THURSDAY EVENING  OF EVERY MONTH AT THE ST PAUL’S CHURCH COMMUNITY KITCHEN ON THE CORNER OF PRINCE AND RICHMOND ST CHARLOTTETOWN 6:30 P.M  $25.00 PER PERSON CALL 902-367-9491 FOR MORE INFO or e-mail me here.. 

Whole foods cooking class CBC interview

*NEWS! Kids Can Cook program will be held on Thursdays ONLY for the Fall Semester. Starting September 22 at 3 p.m  Hope to see you there! 

After School Program

Fun in the kitchen with macrobiotics and fresh local whole foods, sewing creations, crafts and dance!

I’m very excited to be spending time with your wonderful children. I hope they all enjoy the fall program with me. We will be dancing, making crafts and doing lots of cooking! All of our projects will be hands on, using local organic ingredients as much as possible and recycled goods for our craft projects.

September 16-December 14th 2010

All Elementary School kids -Tuesdays and Thursdays 3:00-5:30

All Junior High students- 3rd Tuesday of the month from 6:00-8:00 p.m

$15.00/a day

Please contact me for further information. Sign up today!

Location:Charlottetown Prince Edward Island

Telephone: 902-367-9491

Caramelized  Shallot And Roasted Pepper Linguine

About 1/2 cup extra-virgin olive oil

2 to 3 cloves fresh garlic, thinly sliced

15-20 Shallots, cut into thin half-moon slices

Sea salt

Generous pinch red pepper flakes

2 Small fennel bulbs, tops trimmed, thinly sliced, reserving 2 to 3 tablespoons minced feathery tops

2 Red bell peppers, roasted over an open flame, peeled, seeded, sliced into thin ribbons

1 Cup plain soy milk

1 Tablespoon brown rice syrup

10 Ounces linguine

2 to 3 sprigs fresh flat-leaf  parsley, finely minced, for garnish

Place the oil, garlic and shallots in a deep skillet over medium heat. When the shallots begin to sizzle, add a pinch of salt and the red pepper flakes and saute until the shallots begin to brown, 15 to 20 minutes. Stir in the fennel bulb and a pinch of salt and saute for 1 minute. Stir in the bell peppers, and season lightly with salt. Stir in the soy milk and rice syrup. Cover and reduce the heat to low. Simmer for 15 minutes.

While the sauce cooks, bring a pot of water to a boil and cook linguine al dente, about 10 minutes. Drain well, but do not rinse.

Mix the linguine into the sauce with the minced fennel tops and stir well to combine. Transfer to a serving bowl and serve garnished with parsley.

-This dish was delishious! I omitted the red pepper and it was still great!

Next week- Beans and Vegetables!

23-Spicy Moroccan chick peas

24-Lemon and ginger spiced aduki beans

25-Asian tofu salad with roasted peanuts

26-Fried tempeh with apricot mustard

27-Radish fennel and dandelion salad

28-Red onion pickle

All recipes are printed with permission from Christina Pirello

Fusilli Carbonara With Spring Vegetables

10 Ounces spiral pasta

2 Cups baby carrots, halved lengthwise

1 Bunch asparagus, tough ends snapped off and stalks cut into 1-inch lengths

1 Large zucchini, cut into long matchstick pieces

2 Cups plain soy milk

Sea salt

11/2 Tablespoons kuzu, dissolved in a small amount cold water

2/3 Cup oil-packed sun-dried tomatoes, drained well, diced

3 to 4 Sprigs fresh flat -leaf parsley, finely minced

Fruity olive oil for drizzling

Bring a large pot of water to a boil. Add the pasta and cook for 4 minutes. Add the baby carrots to the pasta and cook for 2 t0 3 minutes more. Add the asparagus and cook for 2 to 3 minutes more. Adjust the cooking of the vegetables to the texture of the pasta, which should be al dente. Just before draining the pasta, stir in the zucchini. Drain well, but do not rinse; return the pasta and vegetables to the pot over very low heat.

Warm the soy milk over low heat. Season lightly with salt. Stir in the dissolved kuzu, and cook, stirring constantly, until thickened, about 4 minutes.

Stir the sauce, sun-dried tomatoes and parsley into the pasta and vegetables, transfer to a serving bowl and serve with a drizzle of fruity olive oil.

- My Kids Can Cook group made this dish. It was our first sunny day this spring and we ate it outside.

This recipe is printed with permission from Christina Pirello

Penne With Beer Stewed Artichoke Hearts

About 2 tablespoons extra-virgin olive oil

2 to 3 Cloves fresh garlic, thinly sliced

1 Red onion, cut into thin half-moon slices

Generous pinch of red pepper flakes

1(8 ounce) Jar marinated artichoke hearts, drained well and oil reserved

1(12 ounce) Bottle dark beer

10 Ounces uncooked penne

1 Small bunch arugula, rinsed well

Balsamic vinegar

1/2 Ripe tomato, diced (do not peel or seed), for garnish

Place the oil, garlic and onion in a deep skillet over medium heat. When the onion begins to sizzle add the red pepper flakes and a pinch of salt and saute until the onion is quite soft and beginning to brown, 5 to 6 minutes. Stir in the artichoke hearts, a pinch of salt and the beer. Cover and bring to a boil. Reduce the heat to low, season lightly with salt and cook for 15 minutes.

While the artichokes cook, bring a pot of water to a boil and cook the penne al dente. Drain well, but do not rinse. Toss the penne with a small amount of the reserved artichoke oil.

When the artichokes are ready, finely shred the arugula and add to the skillet. Remove from the heat and stir gently to incorporate the arugula into the artichokes. Fold in the penne and a light sprinkle of balsamic vinegar and transfer to a serving platter. Serve garnished with the tomato.

-This was very rich and yummy. I put extra arugula in this dish because we love it so much!

This recipe is printed with permission from Christina Pirello

Gemelli With Cauliflower And Walnuts

About 2 tablespoons extra-virgin olive oil

1 Red onion, cut into thin half-moon slices

Sea salt

1/2 Cup golden raisins, soaked in warm water for 15 minutes

1/2 Cup mirin

1/2 Head cauliflower, cut into small florets

1/2 Cup walnut pieces, lightly pan-toasted, coarsely chopped

10 Ounces gemelli pasta

2 Teaspoons sweet white miso

Juice of 1/2 lemon

3 to 4 Sprigs of fresh flat-leaf parsley, finely minced

Place the oil and onion in a deep skillet over high heat. When the onion begins to sizzle, add a pinch of salt and saute until the onion begins to brown slightly, 3 to 4 minutes. Drain the raisins and stir the raisins and mirin into the onion. Saute for 1 minute. Add the cauliflower and walnuts, cover, reduce heat to low and simmer until the cauliflower is tender, 5 to 7 minutes. While the cauliflower cooks, bring a pot of water to a boil and cook the gemelli al dente, 8 to 10 minutes. Drain the pasta, reserving a small amount of cooking liquid. Do not rinse the pasta.

Dissolve the miso in the resereved cooking liquid and stir into the cauliflower mixture. Simmer for 1 to 2 minutes; it will thicken slightly. Remove from heat and stir in the lemon juice.

To serve, stir the pasta and cauliflower mixture together and mound o a platter. Garnish with the parsley.

- My kids loved this dish and took the leftovers for school lunch.

This recipe is printed with permission from Christina Pirello