|« JUN « JUL||August 2018||SEP » OCT »|
||Kids Cooking Classes||Adult/Child Class||Homeschool Class||Special Events||School Enrichment||Camp C.H.E.F. 2018||Teen Classes|
Cooking Tip of the Day: Heart Healthy Smoothie Tips
Smoothies can pack a big nutritional punch but be sure to skip the high fructose juices. Throw a banana (you can keep them in the freezer for weeks) into your blender along with frozen berries, kiwi, apples, grapes or whatever fruit is around. Add regular water, tea, coconut water or other juice and if you’d like fat-free or low-fat yogurt. You can get 4–5 servings of fruit in one glass of yummy shake. Try adding baby greens to your smoothie for a dose of veggies too. Try getting your loved one to sip on a smoothie. It’s easy, cool, refreshing and healthy.
Monthly Recipes: August
Roasted Potato SaladPrep Time: 75 minutes
- 7 lbs yukon gold potatoes
- 4 stocks celery
- 1 large onion
- 1 tbsp fresh dill
- 1 cup mayo
- 1 cup sour cream
- 1/3 cup olive oil
- 1 tbsp salt
- 2 tsp pepper
Equipment: Measuring cups/spoons, large bowls, whisk, large baking sheet, saute pan, spatula
Preheat oven to 350 degrees. Cut all potatoes evenly in a medium dice and place in a large bowl. Add oil , salt and pepper. Toss and coat all potatoes. Place on baking sheet and cook for 35 minutes. Once cooked completely let cool for 10 minutes. Thinly slice onion into strips and small dice the celery. Sauté onions and celery in pan on medium to high heat until slightly browned. Let cool for 10 minutes. In a large bowl mix together sour cream mayo, potatoes, and onion mixture top with dill and add salt and pepper to taste. Serve room temperature – Enjoy! Serves 8
Potato LatkesPrep Time: 40 minutes Cooking Time:
- 2 lbs potatoes
- 2 eggs
- 1/4 of a vidalia onion or other sweet onion
- 1/2 tsp baking powder
- 3 tbsp flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup grapeseed or other light oil
Equipment: Grater, peeler, measuring cups & spoons, two mixing bowls and large saute pan
Peel and grate potatoes – or put into a food processor – and immediately put into cold water to help with keeping the potatoes white. When finished with all the potatoes, drain thoroughly in a cheesecloth or thin linen, and add remaining ingredients – except for oil. Form and mold the mixture into multiple palm sized patties or “pancakes” with your hands. Pour just 3 tablespoons of oil into heavy skillet and be sure to warm up oil before putting pancake in the pan. Cook on both sides until deep golden brown. Top with sour cream, apple sauce, dill, green onions, whatever you would like!
Power BarsPrep Time: 35 minutes Cooking Time: 35 minutes Prep Time: I hour, 10 minutes
- 1/3 cup of whole grain Kamut flour, or All-Purpose flour
- 1/8 t baking soda
- 1/8 t baking powder
- 1/4 t salt
- 1/2 t cinnamon
- 1/3 cup light brown sugar
- 1-1/2 cups toasted and chopped walnuts, pecans, hazelnuts, or almonds,
- 1/2 cup dried cherries or cranberries
- 12 Medjool dates (about 1 cup), chopped
- 1 cup dried apricots, diced
- 1 flax egg
- 1 T almond milk
- 1 t vanilla
- Equipment: baking sheet, parchment paper, whisk, mixing bowl, 9x9-inch pan, bowls to stir
- Step 1 Make flax egg by combining 1 T ground flax with 3 T water; let sit for 10 minutes.
- Step 2 Toast walnuts for 8-9 minute at 325-degrees; chop.
- Step 3 Whisk together flour, baking soda, sugar, baking powder, cinnamon, and salt. Stir in nuts and dried fruit.
- Step 4 Mix vanilla into the flax; add almond milk.
- Step 5 Line the pan with parchment paper and spread mixture into the pan.
- Step 6 Bake for 35 minutes at 325-degrees.
- Step 7 Let cool, and enjoy!