Cooking classes and recipes


The teacher in me is so very happy. In the next week I have 5 classes scheduled at Cool Beans Cafe’. It excites me because I am going to teach classes in Italian cooking.  This Saturday will be homemade pasta with a homemade tomato sauce and meatballs followed by cannoli for dessert. On the following Wednesday I’m running an appetizer class for a fund-raiser that has two seatings in the same day. I’m going to be tired after that but then the next evening I have a party of 16 in another Italian dinner course class. The following Saturday will be a kids pasta making class. Whew. I’ll be up to my elbows in flour, eggs and tomato sauce!

Last week I had a gluten/dairy free class that went well. I’m going to share those recipes today. I forgot my camera so I don’t have pictures this time but I think I’m going to convince someone to come and just take pictures of some of the upcoming classes.  I love teaching others how to cook good food. Sorry about the font size but I can’t figure out how to make it bigger in the editor.

Roasted Sweet Potatoes w/bacon and thyme

  • 2 pounds peeled sweet potatoes

  • 4 slices uncooked bacon-sliced into ½ inch slices

  • 5 sprigs fresh thyme

  • kosher salt and pepper

  • olive oil

    Preheat oven to 400. Cut potatoes into 1 ½ inch cubes. Add 1 Tbsp olive oil to a rimmed baking sheet and add potatoes. Toss in bacon, then sprinkle salt, pepper and thyme. Stir and bake for 30 minutes until the potatoes are browning in spots and soft inside. Stir once during the baking time.

    Greek Quinoa Salad

    Ingredients:

    • 3-4 cups water or vegetable broth

    • 1 1/2 cups quinoa, uncooked

    • 1/4 cup apple cider vinegar (you may use any flavor you prefer)

    • 2 cloves garlic, minced

    • juice from one lemon

    • 1/2 cup olive oil

    • 1/2 cup kalamata olives, sliced if desired

    • 1/3 cup fresh parsley, chopped

    • 1/3 cup fresh cilantro, chopped

    • 1 red onion, diced

    • 1 cup cherry tomatoes, sliced in half

    • 1/2 cup chopped artichoke hearts (optional)

    • salt and pepper to taste

    • 1/2 cup feta cheese

    Preparation:

    In a medium-large saucepan, cook the quinoa in vegetable broth for 15-20 minutes, until tender, stirring occasionally. Allow to cool.

    In a small bowl, whisk together the vinegar, lemon juice, garlic, and olive oil.

    Gently toss the quinoa together with the remaining ingredients, except feta. Pour the olive oil mixture over the quinoa.

    Add more salt and pepper to taste and gently stir in the feta cheese.


    Breaded Chicken Cutlets- Gluten-Free

    1 pound boneless, skinless chicken breast

    ½ cup coarse ground yellow cornmeal

    3 Tbsp corn starch

    2 tsp. Italian seasoning ( lemon-pepper could be used or any flavor combination)

    Salt and pepper

    water

    Oil for frying

    Butterfly chicken or pound each breast between two sheets of waxed paper until about ¼ inch thin. Mix cornmeal with seasonings in a shallow dish. Dip chicken cutlets in water then into the cornmeal, coating both sides. Preheat the oil on medium heat. Slowly add in the cutlets, be careful of splattering oil. Turn once after about 5 minutes. Cook an additional 5 minutes. Test to be sure it’s cooked through


    Directions:

    1. Preheat oven to 350* and grease cookie sheets
    2. Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth.
    3. Add beaten egg and baking soda to peanut butter mixture and beat until well combined.
    4. Roll 1 teaspoon of dough into a ball and place on cookie sheet.
    5. Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern.
    6. Bake until puffed and a golden pale, about 10 minutes.
    7. Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool.
    8. May be kept in air tight container at room temperature for 5 days.
    9. Makes about 2 dozen cookies.



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