Class 1 Advanced Prep
We are so excited to cook with you next week and to talk about the impact of food on health and menopause! Our class will focus on nutrition and easy and delicious recipes; One-pan Chicken and Ratatouille and Chocolate, Cherry and Coconut Snack Balls. We will be demonstrating quick and easy recipe ideas for repurposing the Ratatouille dish, if you would like to try them, review the ideas at the end of the recipe and add the ingredients to your shopping list.
To make the most of our time together, there are a few things you will need to do in advance of the class, so please read closely:
Ensure that you have all of the ingredients listed for each recipe.
Ensure that you have all the equipment needed on the equipment list.
Measure and prepare your ingredients in advance - prep all the ingredients - unless otherwise noted. And read through the recipe - if the ingredients are used together in the recipe, they can be measured and kept together in a bowl. For example, if there are 5 spices that are all added at the same time, feel free to measure them into a small bowl. This will help save on clean up and make for more efficient cooking.
Preheat oven to 450 degrees.
Give yourself about 30 minutes to prep the ingredients. This is a VERY important step to make things run as smoothly as possible.
Here is a link to a nice video explaining how to prepare your space before cooking: Simple video (1 min) here: https://www.youtube.com/watch?v=ll2QRgNAdzc
If you want to get a headstart you can view this video on basic knife skills, some of which we will go over in class: https://stellaculinary.com/cooking-videos/culinary-knife-skills
Equipment - List
Chef’s knife
Cutting board
Rimmed baking sheet
Parchment paper (optional)
Large mixing bowl
Rubber spatula or wooden spoon
Tongs
Large spoon
Spatula
Zester
Measuring spoons
Dry measuring cups
Meat thermometer
Small cookie scoop (optional)
Ingredients - List
Produce:
1 eggplant (about 1 pound)
12 oz yellow summer squash
10 oz grape or cherry tomatoes
2 red bell peppers
6 shallots
3 garlic cloves
Fresh or dried thyme
Small bunch of basil
1 lemon
Pantry:
Extra virgin olive oil
Kosher salt
Fresh ground black pepper
½ cup Kalamata olives (pitted)
⅔ cup unsweetened shredded coconut
1 ¼ cup old fashioned oats
½ cup dried cherries (or cranberries, raisins, currents, etc.)
½ cup Tahini (or sunflower butter )
2 oz bittersweet chocolate
¼ cup honey
Vanilla extract
Other
4 (6-8 ounces) boneless, skinless chicken breasts (or 1.5-2lbs thick fish fillets or 1-2 packages firm tofu)
Prep for Ratatouille - prep and measure all ingredients. We will prep basil, lemon, chicken together.
Prep for Snack balls - prep and measure all ingredients. We will chop chocolate and toast coconut together.
For questions regarding any of the ingredients or recipes, please contact Sarah.
We look forward to cooking with you!