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

Organic, vegan/vegetarian, gluten free stuffed hubbard squash. Ready for Thanksgiving or Christmas. Put your order in now! 

$10.00-40.00/each

Contact Sarah Forrester Wendt/MacroMom Here or at 902-367-9491

*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

Lemon And Ginger Spiced Adzuki Beans

1/2 Cup dried adzuki beans, sorted and rinsed well

2 Cups Spring or filtered water

1-Inch piece kombu or bay leaf

About 2 tablespoons extra-virgin olive oil

1 to 2 Cloves fresh garlic, finely minced

2 Shallots, finely minced

Sea salt

5 to 6 Slices fresh ginger, finely minced

Grated zest of 1 lemon

Mirin

1 to 2 Sprigs fresh flat-leaf parsley, finely minced

Juice of 1/2 lemon

Place the beans and water in a heavy saucepan. Add the kombu. Bring to a boil, uncovered, over medium heat. Boil for about 5 minutes, cover and reduce heat to low. Cook the beans until just tender, about 45 minutes. Drain away the remaining liquid from the beans, discard the kombu and set the beans aside.

Place the oil, garlic and shallots in a skillet over medium heat. When the shallots begin to sizzle, add a pinch of salt and saute until they are translucent, about 2 minutes. Stir in the ginger, lemon zest and a generous sprinkling of mirin. Season to taste with salt and saute for 3 to 4 minutes, stirring constantly. Stir in the beans, adjust the seasonings to your taste and remove from the heat. Stir in the parsley and lemon juice and serve hot.

-Again I soaked and cooked the beans a lot longer, more like soaked overnight and cooked for 2 hours. This dish was very good and the cooking liquid that was poured off I put it into a mug and drank it.

This recipe is printed with permission from Christina Pirello

Spicy Moroccan Chickpeas

1/2 Cup dried chickpeas, sorted, rinsed well and soaked for 1 hour

2 Cups fresh spring or filtered water

1-Inch piece of kombu or 1 bay leaf

1-Inch cinnamon stick

About 1 tablespoon extra-virgin olive oil

1/2 Yellow onion, diced

Sea salt

1 Small carrot, diced

1 to 2 Stalks celery, diced

2-Inch piece fresh ginger, grated, juice extracted

Pinch ground saffron

Generous pinch turmeric

Generous pinch cayenne

1 Ripe tomato, diced

2 to 3 Sprigs fresh flat leaf parsley, finely minced

Drain the beans, discarding the soaking water. Place the beans and fresh water in a heavy saucepan. Add the kombu. Bring to a boil, uncovered, over medium heat. Boil for about 5 minutes. Add the cinnamon stick, cover and reduce the heat to low. Cook the beans until tender, about 1 hour. When the beans are done, drain off any remaining liquid, discard the cnnamon stick and kombu and set the beans aside.

Place the oil and onion in a deep skillet over medium heat . When the onion begins to sizzle, add a pinch of salt and saute for 1 to 2 minutes. Add the carrot, celery and pinch of salt and saute for 2 minutes. Stir in the ginger juice and spices and season lightly with salt. Stir in cooked chickpeas and season to taste with salt. Remove from heat and stir in diced tomato. Transfer to a serving platter and sprinkle with parsley.

-I disagree with Christina’s cooking time with the beans. I like to soak them overnight then cook them for 2-4 hours. This was a lovely tasting dish!

This recipe is 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