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

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

*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

This month is all about Greens!July 21 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

Arame Cucumber Salad

1 Cup arame, rinsed well and set aside to soften (do not soak)

2 Teaspoons soy sauce

2 Teaspoons umeboshi plum vinegar

1 Tablespoon mirin

1 Tablespoon toasted sesame oil

Grated zest of 1 lemon

1 Medium cucumber, thinly sliced on the diagonal

3 to 4 Scallions, thinly sliced on the diagonal

4 to 5 Red radishes, thinly sliced

1 Red bell pepper, roasted over an open flame, peeled, seeded and sliced into thin ribbons

1 Small bunch watercress, rinsed well, coarsely chopped

Place the arame in a bowl and toss with the soy sauce, vinegar, mirin, oil and lemon zest. Set aside to marinate for 30 minutes. Mix the arame with the remaining ingredients, adjust the seasonings to taste and chill thouroughly before serving.

-It was nice and warm out today and this was a perfect side dish.

This recipe is printed with permission from Christina Pirello

Red Onion Pickle

2 to 3 Red onions, cut into thin half-moon slices

1/2 Cup Umeboshi plum vinegar

Juice of 1 lemon

1/2 Cup mirin

Bring a large pot of spring or filtered water to a boil. Quickly blanch the onions by dipping them into the water and immediately draining them. Pat dry and place into a bowl. Add the vinegar, lemon juice and mirin and stir gently to combine. Set aside for 45 minutes to marrinate before usuing. This light pickle will keep, refridgerated, for several days in a sealed jar, in it’s pickleing liquid.

-I have a pickle press, so I used it with this recipe. These onios are great on beans, in a salad or sandwitch.

Next week – Veggies, sea vegetables and desert!

-Day 29-Parsnip,Fennel Puree

-Day 30-Arame Cucumber Salad

-Day 31- Chocolate Sesame Cups

All recipes are printed with permission from Christina Pirello

Radish, Fennel and Dandelion Salad

3-4 red radishes, very thinly sliced
umeboshi vinegar
extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 small fennel bulb, tops trimmed, 2-3 teaspoons leaves, reserved
sea salt
generous pinch crushed red pepper flakes
1 bunch dandelion, rinsed very well, left whole
1 cucumber, thinly sliced on the diagonal (do not peel, unless non-organic)

Dressing:
1/4 cup extra virgin olive oil
juice of 1 fresh lemon
2 teaspoons brown rice syrup
3-4 sprigs fresh parsley, finely minced
sea salt

Place radishes in a shallow bowl and sprinkle generously with ume vinegar. Toss well and set aside to marinate for 10-15 minutes. Place a small amount of oil, garlic and fennel in a skillet and turn heat to medium. When the fennel begins to sizzle, add a pinch of salt and red pepper flakes and saute until the fennel is just limp, about 2 minutes. Slice dandelion into thin pieces and stir into fennel, with a light sprinkle of salt, just until it wilts, about 1 minute. Remove from heat.

Arrange cucumber slices around the rim of a serving platter and mound dandelion and fennel in the center. Drain radishes and sprinkle over the top. Whisk dressing ingredients together and spoon over top the salad just before serving.

-O.k I change my mind…this is now my favorite recipe so far!

This recipe is printed with permission from Christina Pirello

Asian Tofu Salad with Roasted Peanuts

About 3 tablespoons toasted sesame oil
2 Cloves fresh garlic, thinly sliced
3-4 Shallots, halved, thinly sliced into half moon pieces
5-6 Thin slices fresh ginger, finely minced
Grated zest of 1 lemon
Soy sauce
1 Red bell pepper, roasted over an open flame, peeled, seeded, diced
1 Carrot, fine matchstick pieces
1/2 Cup mirin
1 (8ounce) packaged baked tofu
1 Bunch watercress, rinsed well, finely diced
Brown rice vinegar
One half cup Valencia peanuts
2 Tablespoons brown rice syrup
Pinch sea salt
1 Mango, peeled, pitted, thinly sliced

Place about 3 tablespoons of oil in a deep skillet and turn heat to medium. When the oil is hot, add garlic, shallots, ginger and lemon zest, a splash of soy sauce and sauté for 2-3 minutes. Stir in red pepper and carrot, another splash of soy sauce and sauté for 2-3 minutes. Add one half cup mirin, season lightly with soy sauce and reduce heat to low. Cook vegetables, uncovered, until liquid has reduced to a thin syrup, 10-12 minutes. Stir in baked tofu and lay watercress on top. Cover and turn off heat. Allow watercresss to steam until just wilted, 1-2 minutes. Remove from heat and stir in a sprinkle of brown rice vinegar.

To make the peanuts, place the peanuts in a heat-resistant bowl. Bring rice syrup and salt to a foaming boil over high heat. Pour over peanuts and stir well to coat. Immediately stir sweet peanuts into tofu dish. Transfer cooked tofu mixture to a serving platter and arrange sliced mangoes around the rim of the dish.

-This dish was sweet and spicy and sour. I got my Kids Can Cook group to make it and we loved it! I served it with rice and yesterdays aduki beans.

This recipe is printed with permission from Christina Pirello

Sweet Corn And Basmati Salad

1 Cup brown basmati rice, rinsed well and soaked for 2 to 3 hours

11/2 Cups spring or filtered water

Sea salt

About 1 tablespoon extra-virgin olive oil

2 to 3 Cloves fresh garlic, finely minced

1 Yellow onion, finely diced

1 Cup fresh or frozen corn kernels

Mirin

5 to 6 Leaves fresh basil, shredded

Parsley sprigs, for garnish

Drain the rice, Place the rice and water in a heavy pot and bring to a boil over medium heat, loosely covered. Add a pinch of salt, reduce  heat to low and simmer , covered, until liquid has been absorbed into rice, about 45 minutes.

Place the oil, garlic and onion into a small skillet over medium heat. When the vegetables begin to sizzle, add a pinch of salt and saute until the onion is translucent, 3 to 4 minutes. Stir in the corn and add a generous splash of mirin. Saute for 1 to 2 minutes. Turn off heat and stir in the basil.

To serve, stir sauteed vegetables into the cooked rice. Garnish with parsley sprigs and serve hot.

-I had my Kids Can Cook group make this dish and we all loved it ! It was hard to reserve some for their take-home.

This recipe is printed with permission from Christina Pirello