Cooking Class on Zoom

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  • cooking
    April 22, 2021 - June 25, 2021
    4:00 pm - 5:00 pm

NEW COOKING CLASS TO START OCTOBER 2ND! REGISTRATION IS ON ANOTHER FORM SENT BY EMAIL

Fall Session 1 – Fridays at 5PM – October 1, 8, 15, 22

  1. Rice Cake Faces – cut up fruit expertly arranged over sweetly seasoned spread

  2. Baked Veggie Crescents – toaster or regular oven needed – nutritious bites created with pre-made dough and cream cheese

  3. Apple Pie or Pumpkin Dip – Food Processor needed – A delicious and nutritious way to celebrate the flavors of the season.

  4. Veggie Nuggets – Food Processor, Toaster or regular oven needed – A snack, lunch or dinner time dipper that is both easy to eat and full of nutrition.

The class would start with simple recipes e.g.  I’m thinking sweet and savory dips with veggies and fruit. Something simple. Or maybe cereal bars.

 

PICS SESSION #4

RICE CAKES

PICS SESSION #3

HUMMUS   THANKS CHEF HEATHER!

 

Bean and Cheese Taquitos with Creamy Salsa

Green Smoothies!!

VEGGIE TRILLA ROLL UPS

PICS SECOND CLASS

PICS FIRST CLASS

Kids 2 Kids Class/Recipe Ideas

 

Smoothies/Smoothie Bowls – need a food processor or blender

    1. variety of fruits (bananas, berries, mango, peaches, pears, pineapple, kiwi) fresh, canned, frozen – basic chopping

    2. Yogurt, milk, water, juice

    3. Optional toppings (if bowl) – shredded coconut, mini chocolate chips, sunflower seeds, extra chopped fruit, granola

    4. Discussion of “rainbow” of nutrition

Fruit Pops – need a microwave

    1. Variety of fruits to make “kabob” (strawberries, blueberries, grapes, banana, kiwi, mango, pineapple)

    2. Melt chocolate chips with coconut oil in microwave

    3. Drizzle over fruit, add optional toppings (shredded coconut, sprinkles, chopped nuts, granola, etc)

    4. Discussion of “rainbow” of nutrition

Yogurt-based dip with cut veggies

    1. Plain yogurt- add spices, tasting after each one until it tastes “good” – garlic, onion, dill, oregano

    2. Cut veggies (rainbow), according to comfort level – cucumbers, celery, carrots, red/yellow peppers, cherry/grape tomatoes (half), steamed broccoli and cauliflower

    3. Arrange veggies in a fun pattern on a plate or tray

As kid get comfortable with these we will expand to others.

I have not discussed cost but there will be a small cost as in all of our programs.

Please register on the website so we can see who is interested in