Come to one of our classes and join in the fun. We talk, we learn, we enjoy ourselves. And we have fun while cooking healthy food and even throw in a few time saving tips and tricks of the trade!
Recipes for Thanksgiving Dinner at the bottom
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June Class Recipes
Savory Cheesecakes Class
Savory Cheesecakes are succulent bits of heaven, creamy, rich yet low cal and herby with the bounty of summer. Try these and concoct your own innovations.
Take two cups low fat Ricotta cheese and put into food processor. Whiz briefly to break it up. Add two eggs and a ½ cup sour cream. Season generously with fresh ground pepper and a ½ teaspoon sea salt. Add 1 tablespoon chopped fresh basil, a few sprigs of thyme, 1 teaspoon rosemary, and 1 teaspoon fresh oregano. Whiz it all together and then pour into ramekins. Cover each with foil and place on trivet in pressure cooker. Add a cup of water and bring to a boil. Place pressure lid on and bring to pressure. Reduce heat to low and cook at pressure for 12 minutes for small ½ cup ramekins. Increase time for larger ones. Remove from heat and cool edge of cooker under running water. Remove and allow to cool. Serve with a great salad for a quick and cool summer lunch. Try adding different combinations of herbs and other ingredients. Dill and smoked salmon. Chopped and seeded fire roasted jalapenos with cumin and fresh oregano. Basil and tomato concasse with Parmesan.
Fab salads
Who says salad is lettuce and a few other garden veggies? Boring, and you are served the same stuff everywhere. Break out of the mold and make something unique and TASTY!
Get a firm blemish free Jicama and cut it in half longitudinally. Lay on the cut side and with sharp knife cut off the skin. Slice into thick slices, stack them up and then cut into sticks. Peel and cut into thick sticks a nice Rutabaga. Cut in half some yellow and red grape tomatoes. Add some slivered almonds and dress the salad with a mix of good olive oil, a bit of mustard, balsamic, fresh lime juice and some good Italian seasoning. Some hot sauce is also good. Top it all off with chopped cilantro.
Cook some Canollini beans in your pressure cooker, use 1 teaspoon chopped crystallized ginger per cup of beans. Pressure them for 15 minutes and allow to cool and release pressure naturally. Take 4 strips of bacon and cook in a large skillet until crisp. Remove from pan and chop. Remove all but about 2 teaspoons of the bacon fat. Cook a half of a red onion that you sliced in half and then into ¼ inch strips until translucent. Add about 10 cloves garlic sliced thin. Cook an additional two minutes. Add 3 tablespoons good balsamic and then throw in the stalks from 8 big Swiss chard leaves and cook for another 2 minutes. Chop the leaves coarsely and throw in the pan, and cover. Remove from heat and let sit for 8 minutes. Remove lid and toss with 2 cups of the cooked Canollini beans and the chopped bacon. Serve warm
Carefully cut the core out of a head of cauliflower. Steam it right side up for about 4 to 5 minutes. Cut the florets off and then cut each floret in half. In large skillet, cook on low heat ¼ cup olive oil and six cloves of garlic sliced thin. Cook until the garlic is light brown. Remove from the oil and set aside. Place the florets in the oil cut side down. Turn the heat up to medium and cook until well browned, about 7 or 8 minutes. Toss with 2 cups cooked Canollini beans, the juice of a lemon, some fresh basil or other herb and the garlic.
Visiting Chef Roy will teach healthy cooking techniques to you, your group, or your company. Just call to arrange Healthy Cooking!
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