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  Whole foods/vegetarian cooking class

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!

Bring your partner or other guest and a bottle of wine to enjoy the results of your vegetarian cooking  class at the Y Loft.

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

Click here to view the embedded video.

Here’s to a happy healthy 2012! 

This was the first year that all 3 kids stayed awake until midnight. We played cards and munched on chestnuts, drank apple cider and when the clock struck we all stood outside on the porch and banged pots and pans.

Chestnuts

- Prick chestnuts with a fork and roast in a 400 degree oven for about 20-30 min. The skin should be splitting and the inside a golden brown colour . Do not roast  them for too long. They can EXPLODE!

- Boil chestnuts with fennel seed in a small amount of water for 15-20 min till you can pierce easily with a fork.

-After chestnuts are cooked, peel while still warm and blend until smooth with water and a pinch of sea salt to make a puree. You can add sweetener if you like, but I find chestnuts are nice and sweet on their own.

Homemade Holiday Granola!  

This is what I made and gave out as Christmas presents this year.

Remember to try to get organic ingredients

1 to 2 tsp Cinnamon

1 tsp Ground ginger

1/2 tsp  Nutmeg

3 cups  Large-flake oats

1 cup  Oat bran or wheat germ

1 cup   Almonds, pumpkin seeds or walnuts

1 cup  Unsweetened coconut

3/4 tsp Sea salt

2/3 cup  maple syrup , rice syrup or honey

1/3 cup Sunflower oil or Olive oil

2 tsp  almond extract or Vanilla

1 cup Dried cranberries

1/2 cup Golden raisins

Preheat oven to 350F . Line a large baking sheet with parchment paper or foil. In a small bowl, stir cinnamon with ginger and nutmeg. In a large bowl, mix oats with oat bran, almonds, coconut and salt. In a small saucepan over low heat, stir syrup with oil until warm, 2 to 3 min. Remove from heat. Stir in almond extract and spice mix. Pour over oat mixture. Stir to coat. Turn onto baking sheet, spreading out as evenly as you can. Bake until golden for 25-35 minutes , stirring every 15 min. Remove from oven and stir in cranberries and raisins.

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

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

AN INTERACTIVE COOKING CLASS SERIES

WINTER, SPRING, SUMMER, FALL

*CHANGE OF DATE! 

This month is all about Salsa! August 11 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..

Click here to view the embedded video.

Whole foods cooking class CBC interview

Lettuce Rolls With Plum Sauce

Rolls

1 to 2 Tablespoons extra-virgin olive oil

5 to 6 slices fresh ginger, thinly sliced on the diagonal

Sea salt

2 Cups cooked brown basmati rice

6 to 8 leaves romaine lettuce, rinsed and towel dried

Plum sauce

2 Cloves fresh garlic, finely minced

1/4 Jalapeno chili, seeded and finely minced

2 Teaspoons of sesame tahini

2 Teaspoons finely minced ginger

1 Teaspoon soy sauce

1 Tablespoon brown rice syrup

Generous pinch of red pepper flakes

Grated zest and juice of 1 lemon

2 to 3 Dark fleshed plums, peeled, pitted, diced

To make the rolls: Place the oil, ginger and scallions, (reserving a few scallion slices for garnish) in a skillet over medium heat. When the vegetables begin to sizzle, add a pinch of salt and saute until the scallions are limp, but still bright green, about 3 minutes. Remove from the heat and stir the sauteed vegetables into the rice.

Lay the lettuce leaves on a dry surface. Spoon the filling generously onto each leaf and wrap the lettuce around the filling, sealing completely. Place each roll, seem side down, on a bamboo steamer. Place over a shallow pot of boiling water and steam the rolls, uncovered until lettuce just wilts, about 4 minutes. Remove from the heat and set aside to cool on the bamboo rack.

To make the plum sauce: Place the garlic, chili, tahini and ginger in a saucepan and simmer, stirring constantly, over low heat for about 2 minutes, to release the heat in the chili.  Add  the remaining ingredients to the pan and cook over low heat until the plums are quite soft, about 30 minutes. Transfer to a food processor and puree until smooth. Adjust the seasonings to your taste.

To serve, pool some plum sauce on individual salad plates. Using a sharp knife, slice each lettuce roll on the  diagonal. Arrange two to three diagonal pieces on each plate and serve, garnished with the reserved scallions. The unused plum sauce will keep refrigerated, for about 1 week.

-I had my Junior High cooking class make these! They had so much fun. We dipped them into the plum sauce as well as a shoyu dip . I had mixed reviews. Although my 9 year old DEVOURED them

This recipe is printed with permission from Christina Pirello