Wiser Not Wider
Class 4 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 cholesterol and we’ll be making Mini Egg Bites and Arugula, Roasted Bell Pepper and White Bean 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 350 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 to 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
Measuring spoons
Liquid measuring cup
Dry measuring cups
12-inch nonstick skillet
12-in nonstick muffin tins (or silicone baking tins) or 8x8 baking dish
Rimmed baking sheet
Blender or food processor
Wooden spoon or rubber spatula
Offset spatula (optional)
Whisk
Large mixing bowl
Ingredients - List
Produce:
5 oz arugula
4 cups baby spinach
2 shallots
8 oz cremini mushrooms (or white mushrooms)
½ bunch parsley
Pantry:
Extra-virgin olive oil
Kosher salt (alternative - sea salt or iodized salt) and fresh ground black pepper
Non-stick cooking spray
Red wine vinegar
¾ jar roasted bell peppers
15-oz can white beans (preferably Great Northern or Navy or Cannelini beans)
¼ cup pitted kalamata olives
Other:
1 cup lowfat cottage cheese
8 large eggs
3 oz Gruyere 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 Eggs- have all the ingredients measured and prepped.
For the Salad- have all the ingredients measured and prepped.