Cooking Class Series at Changing Seasons Learning Center Location: Please call Changing Seasons to register for these classes. October 3, 2007- Knife Skills - Creating a healthy meal always involves preparation of vegetables. But, the labor involved in chopping fresh vegetables often deters people from even trying. This class will teach you how to slice, dice, chiffonade, create matchsticks, and more- without hurting yourself! We will also discuss what makes a good chef’s knife and how to keep it sharp. We will use the vegetables that you cut to make delicious miso soup and vegetable nori rolls (vegetable “sushi”), which can be used either as an entrée or a fabulous appetizer. See how mastering knife skills allows you to prepare vegetable-rich meals efficiently. Bring an apron and a hat (a baseball cap is fine). Participants are also welcomed to bring their own chef’s knives, if they wish. More class details available here October 24, 2007- Fish Night, Part II - By popular demand, we are offering a second version of this class. We will address which types of fish are good for you, which choices are ecologically-sound, what to look for when buying fresh and frozen fish, how to properly store and handle fish to avoid cross-contamination, and of course, how to cook it! You will learn how to prepare three fish entrees. The selections will be determined by the best fish available on the day of the class, and we will provide appropriate side dishes to balance the meal. November 15, 2007- Good-for-You Appetizers - Just in time for the holidays! Learn how to make delicious and healthful dips that will wow your family and guests. We’ll make toasted pumpkin seed salsa, onion dip made with low-fat yogurt (they’ll never know!), black bean hummus, and sweet potato- red bell pepper spread. You’ll also learn how to slice vegetables to use as scoops for the dips, so you increase the vegetable content of your meal and decrease carbs from processed chips! For an appetizer that can double as an entrée, we’ll make vegetable-cheese quesadillas. All can be made ahead and frozen. December 5, 2007- Good-for-You Sweets and Desserts - Eating sweets, within limits, is actually part of a balanced diet and certainly part of any celebratory gathering or holiday meal. This class teaches you how to use whole grains, whole-grain flours, fruit, and a variety of unprocessed sweeteners and thickeners to make health-supportive sweets and desserts that are absolutely fabulous and even kid-friendly. We’ll also discuss how to substitute these ingredients for the less-healthy, processed ones usually found in dessert recipes. You’ll sample a candy-like treat made from a popped whole grain, a pastry, a fruit-based dessert, and (by special request) sticky buns! |