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

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

Kale And Black -Eyed Pea Soup

1 to 2 Tbsp extra-virgin olive oil

2 to 3 cloves of fresh garlic, thinly sliced

1 Yellow onion, diced

Sea salt

2 to 3 Stalks of celery, diced

1 Carrot, diced

1 Teaspoon sweet paprika

1 Bay leaf

4 Cups spring or filtered water

11/4 Cups canned diced tomatoes with liquid

2 Cups cooked black-eyed peas

2 Teaspoons white miso

1 Cup cooked brown rice

2 Cups finely shredded fresh kale

Place the oil, garlic, and onion in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and saute for 1 minute. Add the celery, carrot, paprika, bay leaf and another pinch of salt and saute for 1 minute. Add the water and tomatoes, cover and bring to a boil. Reduce the heat to low and cook for 15 minutes. Add the black-eyed peas and cook for 5 minutes. Remove a small amount of broth and use to dissolve the miso. Stir the miso mixture into the soup and remove the bay leaf. Stir in the brown rice and kale and simmer, uncovered for 3 to 4 minutes to activate the enzymes in the miso, heat the rice and lightly cook the kale.

-I used a red onion in this . It worked fine. We really enjoyed this soup!

This recipe is printed with permission from Christina Pirello

Creamy Cauliflower Bisque With Pumpkin Seed Pesto

Bisque

1 Yellow onion, diced

1 Head cauliflower, florets removed, stem discarded

1/2 Cup arborio rice

5 Cups spring or filtered water

Mirin

Sea salt

Pumpkin Seed Pesto

1 Cup pumpkin seeds

1 Cup loosly packed fresh basil leaves

1/2 Cup loosely packed  fresh flat-leaf parsley

1/3 Cup extra-virgin olive oil

1 Tbsp white miso

1/4 Teaspoon chili powder

Juice of 2 lemons

Spring or filtered water, if needed

1/2 red bell pepper, roasted over an open flame, peeled, seeded, and finely diced, for garnish

To make the bisque: Place the onion, cauliflower and rice into a soup pot. Add the water, a generous splash of mirin and a pinch of salt. Cover and bring to a boil over medium heat. Reduce the heat to low and cook until the cauliflower is soft, about 30 minutes. Season to taste with salt and simmer for 5 minutes. Transfer the soup, by ladle fulls, to a food processor and puree until smooth. Return the soup to the pot and keep the soup  at a simmer while making the pesto.

To make the pesto: Place the pumpkin seeds, basil, parsley and olive oil in a food processor and pulse into a coarse paste. Add the miso, chili powder and lemon juice. Puree until smooth. You may need to add a small amount of water to puree properly, but keep the pesto thick, so that it holds it’s shape in the soup.

To serve, spoon the soup into individual bowls and scoop a generous dollop of pesto in the center of each bowl and sprinkle with the bell pepper.

This recipe is printed with permission from Christina Pirello

Spicy lentil Soup

1 to 2 Tbsp extra-virgin olive oil

2 to 3 cloves fresh garlic, finely minced

1 Small yellow onion, diced

Sea salt

1 Carrot, diced

1 Small sweet potato, diced

1 Small red chili, crushed

1 Teaspoon ground cumin

1 Teaspoon  turmeric

1 Cup Green or brown lentils, sorted and rinsed well

1 Bay leaf

4 Cups spring or filtered water

2 teaspoons white miso

2 to 3 sprigs fresh basil, finely minced

Place the oil, garlic and onion in a soup pot over medium heat. When onion begins to sizzle, add a pinch of sea salt and saute for 2 minutes. Add the carrot, sweet potato and another pinch of salt and saute, stirring occasionally, until shiny with oil. Add the chili, cumin and turmeric and stir well. Add the lentils, bay leaf and water, cover and bring to a boil. Reduce the heat to low and simmer until lentils are quite soft, about 45 minutes. remove a small amount of broth and use to dissolve the miso. Stir the miso mixture into the soup, remove the bay leaf and simmer the soup uncovered, for 3 to 4 minutes to activate the enzymes in the miso. Stir the basil into the soup and serve immediately.

-Again I added an extra cup of water to this soup. I guess I like my soups extra soupy. The kids loved this soup, I served it with sourdough bread. Also my house smelled amazing!

This recipe is printed with permission from Christina Pirello

Miso Soup With Sauteed Greens

2-Inch piece wakame, soaked until tender

4 dried shiitake mushrooms, soaked until tender

Spring or filtered water

1/2 Yellow onion, cut into thin half-moon slices

1 Carrot, cut into thin oblong slices

2 teaspoons barley miso

3 to 4 leaves kale or collard greens, rinsed well

About 1 tbsp extra-virgin olive oil

1/2 Red onion, finely minced

1/4 Red bell pepper, roasted over an open flame,peeled,seeded and sliced into thin ribbons

Drain the wakame, reserving the soaking water, and slice into bite-size pieces. Drain the mushrooms, reserving the soaking water, and slice into bite-size pieces. Place the wakame, mushrooms and all the soaking water in a medium soup pot, along with enough additional water to equal 4 cups. Cover and bring to a boil over medium heat. Add the yellow onion and carrot, cover and return to a boil. reduce heat to low and cook until carrot is tender, about 6 minutes. Remove a small amount of broth and use to dissolve the miso. Stir the miso mixture into the soup and simmer , uncovered, for 3 to 4 minutes to activate the enzymes in the miso.

While the soup  simmers, slice the greens into small pieces. Place the oil, red onion and bell pepper in a small saute pan and place over high heat. When the vegetables begin to sizzle, saute for 1 minute. Stir in the greens and saute until just wilted, about 2 minutes.

To serve, ladle the soup into individual bowls and top with a  generous amount of sauteed greens. Serve immediately.

-This soup was my favorite so far!

This recipe is printed with permission from Christina Pirello

Tuscan Kale Soup

About 2 Tablespoons extra-virgin olive oil

1 to 2 cloves fresh garlic, finely minced

1 Yellow onion, finely diced

Sea salt

1/2 Cup white arborio rice(do not rinse)

4 Cups spring or filtered water

4 to 5 Leaves fresh kale, rinsed well

1 Red bell pepper, roasted over an open flame, peeled, seeded and minced

Place the oil, garlic and onion in a small soup pot over medium heat. When the vegetables begin to sizzle, add a pinch of sea salt and saute until the onions are translucent, about 3 minutes. Stir in the rice to coat with oil. Add the water, cover and bring to a boil. reduce the heat to low and cook for 20 to 25 minutes, until the rice is quite soft. Season to taste with salt.

Slice the kale into bite sized pieces just before stirring it into the soup. Simmer, uncovered, until the kale is just tender, about 3 minutes. Serve garnished with the bell pepper.

-I found I had to add twice as much water to this soup to make it soupy and not a grain dish. It was very light and yummy.

This recipe is printed with permission from Christina Pirello

Adzuki Bean And Farro Soup

1 Tbsp extra-virgin olive oil

4 to 5 Slices of fresh ginger, finely minced

1 Small leek, split lengthwise, rinsed well, thinly sliced

3 Small carrots, diced

1 Cup adzuki beans, sorted and rinsed well, soaked for one hour

1/2 Cup farro, rinsed well

4 Cups spring or filtered water

2 Teaspoons barley miso

2 to 3 Scallions, thinly sliced on the diagonal, for garnish

Place the oil, ginger and leek in a small soup pot over medium heat. When the vegetables begin to sizzle, saute until the leek is just limp, about 1 minute. Stir in the carrots and saute until shiny with oil. Add the beans, farro and water, cover and bring to a boil. Reduce the heat to low and simmer until the beans are tender, about 45 minutes.

Remove a small amount of broth and use to dissolve the miso. Stir the miso mixture into the soup and simmer, uncovered, for 3 to 4 minutes to activate the enzymes in the miso. Stir well and serve garnished with the scallions.

-OK I have to admit that I had to Google Farro.. and since I don’t have any in my cupboard, I have decided that barley would be a suitable substitute.

This recipe is printed with permission from Christina Pirello