NuCook Live Remote Cooking Class
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 Basic Nutrition and 2 easy and delicious recipes; Corn and Lima Bean Quinoa Stew and Kale Salad with Sweet Potato Salad.
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 the recipe
Ensure that you have all the equipment needed on the equipment list
Preheat the oven to 425 degrees
Measure and prepare your ingredients in advance
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 get a headstart you can view this video on basic knife skills, some of which we will go over in class.
Equipment - List
Chef’s knife
Cutting board
Garlic press - optional
Dutch oven or large soup pot
Wooden spoon
Ladle
Measuring spoons
Liquid measuring cup
Dry measuring cups
Rimmed baking sheets (alternatively you can use a cookie sheet)
https://www.nordicware.com/catalog/product/view/id/2242/s/baker-s-half-sheet/category/48/
Large mixing bowl
Ingredients - List
Produce:
1 pound sweet potatoes
1 pound kale
garlic
shallots (alternatives - red onion or scallions)
onion
1 red bell pepper (alternative - any colored pepper)
pepper
cilantro
1 lime
1 avocado
2 red serrano chilies (alternative pickled jalapeno)
sugar
Pantry:
extra-virgin olive oil
sherry vinegar (alternatives - red or white wine vinegar)
unsalted peanuts (alternatives -cashews or almonds)
smoked paprika
sweet paprika
kosher salt (alternative - sea salt or iodized salt)
ground cumin
ground coriander
canned chipotle chiles
2/3 cup white quinoa ( alternative - red or multi-colored),
14-ounce can diced tomatoes
⅔ cup of frozen corn
1 cup frozen or canned lima beans (alternatives - black beans or edamame)
4 cups chicken or vegetable broth
Other:
Queso fresco or feta cheese
To do ahead:
Measure all ingredients and prepare your work surface as described in the video : https://www.youtube.com/watch?v=ll2QRgNAdzc
For the Corn and Lima Bean Quinoa Stew - have all the ingredients measured and prepped.
For the Kale and Sweet Potato Salad - Preheat oven to 425 degrees, prep, and measure all ingredients except Kale. Have Kale washed, but do not cut.