“Diets around the world”
Class 5 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 healthy eating around the world. We’ll be cooking Saag and Tofu and Cucumber Tomato Salad with Peanuts.
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
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
Large soup pot or dutch oven
Food processor
Rubber spatula
Large nonstick skillet
Two large bowls
One small bowl
Ingredients - List
Produce:
12 oz mustard greens or broccoli rabe
12 oz curly leaf spinach
4 garlic cloves
1-2 jalapenos
Fresh ginger
1 Large onion
Bunch cilantro
6 tomatoes (Kumato)
English cucumber
1 Small onion
1 Fresno chili (or jalapeno)
1 lemon
Pantry:
Extra-virgin olive oil
Kosher salt (alternative - sea salt or iodized salt) and cracked black pepper
Ground cumin
3 tablespoons dry roasted peanuts
1 14.5 can petite (preferably) or regular diced tomatoes
Vegetable or coconut oil
Garam Marsala
¾ cup coconut milk
Other:
14 oz firm tofu
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 Saag - prep and measure all ingredients, we will prep broccoli rabe together.
For the Salad - prep and measure ingredients.