Dinner Club
Winter 2024
Things you’ll find here:
Zoom link to connect to class
Ingredients List
Recipes
Class Connection Details: Tuesdays at 5:30-6:30pm E.S.T. (Toronto, Canada)
Please ensure you are registered for each class you participate in.
Dates: January 16, 23, 30, Feb 6,13,20, 27, Mar 5
Join Zoom Meeting
https://us02web.zoom.us/j/81845042524?pwd=UzN5VGdGTmdYcllGN3cvKzRVY2MyZz09
Meeting ID: 818 4504 2524
Passcode: dinner
Jan 16:
Mexican Delight
INGREDIENTS:
Mexican Bean Salad and Quesadillas:
1 can black beans
1 can or 3/4 cup corn niblets
1 large bell pepper - red or orange or yellow
½ red onion
1 avocado (optional)
Romaine Lettuce or baby spinach
½ cup cheese – cheddar or feta or cojita
¼ cup extra-virgin olive oil
3 tbsp lemon juice
1/3 bunch cilantro
2 tbsp apple cider vinegar
2 tsp cumin
1 tsp chile powder, cayenne or chile flakes (Optional)
1 tsp ground coriander
½ tsp salt
Tortilla wraps - large or small
1 cup cheddar cheese
1 Can red or brown pinto beans
Serve with: (optional)
lime wedges
salsa
Sour cream (optional)
TOOLS:
Apron
Cutting board
Knife
Fork, Spoon
Food waste bowl
Salad spinner or clean tea towel
Citrus press or fork
Potato masher (optional)
Grater
2 Medium Bowls, 3 small bowls
Measuring cups
Measuring spoons
Fry pan - non stick
Flipper
Stove *ADULT SUPERVISION
Parchment paper
Stove *
Cleaning cloth
Sink of soapy water
Water to wash veggies
RECIPES:
Jan 23: Shak Shuka
INGREDIENTS:
olive oil
1 small yellow onion, finely diced
2 to 3 cloves garlic, minced
1 (28-ounce) can diced tomatoes or pureed tomatoes
1 bay leaf
salt
Cumin, chile powder or harissa paste
Eggs
Spinach or Kale (optional)
Feta cheese
Parsley
Serve with:
Garlic bread - loaf of bread, butter, garlic clove or garlic powder
TOOLS:
Apron
Small bowl
Fork, spoons, knife
Food waste bowl
Cutting board
3 medium shallow bowls
1 pan
Flipper
Oven tray
1 pot with vegetable steamer or shallow pan
Oven mitts
Stove
Oven * ADULT SUPERVISION
Cleaning cloth
Soapy water in sink
RECIPES:
Jan 30:
Chickpea and Leek Soup
INGREDIENTS:
4 TBSP butter
1 onion
2 cloves garlic
1 (19 ounce) can chick peas
2-3 leeks (medium)
2 potatoes
1 liter of broth - vegetable or other flavour, liquid, powdered or flavour cubes
Olive oil
1 teaspoon salt or more to taste
Serve with:
Parmesan Cheese
Crusty bread or biscuits
TOOLS:
Apron
Spoons
Cutting board
Knife
2 Medium bowls
2 Small bowls -
Measuring cups
Measuring spoons
Grater
Strainer for beans
Can opener * Please teach how to safely use your can opener if needed.
1 large heavy bottom pot
1 baking pan
Parchment paper
Oven mitts
Oven
STOVE* ADULT SUPERVISION
Cleaning cloth
Soapy water in sink
RECIPES:
Feb 6:
Spaghetti Squash with Roasted Tomatoes
INGREDIENTS:
· 1 spaghetti squash
· 1 teaspoon each salt and pepper
· 4 cups small tomatoes or roma tomatoes
· 3 cloves garlic , minced
· 2 tablespoons olive oil
· 1 tablespoon apple cider vinegar or lemon juice
· 1/4 teaspoon hot pepper flakes (optional)
· 1 can (540 mL) white kidney beans or navy beans
other protein eg. mince beef, chicken, tofu, shrimp (optional)
Other veggies to roast eg. parsnips, carrots, onions (optional)
· 3 tablespoons chopped fresh parsley or basil or oregano
Parmesan cheese
Garlic Bread - crusty bread, butter, garlic clove or garlic powder (optional)
Greens for salad(optional)
Apron
Cutting board
Knife
Fork, Spoon
Food waste bowl
Large knife (for squash)
Garlic press (optional)
Grater (optional)
Measuring cups
Measuring spoons
Baking sheet
Baking pan
Flipper
Oven *ADULT SUPERVISION
Cleaning cloth
Sink of soapy water
Water to wash veggies
Feb 13 & MARCH 12:
Homemade Pizza
INGREDIENTS:
1 & 1/2 tsp dry yeast
3 tsp sugar or honey
1/4 tsp salt
3/4 cup warm water
2 & 1/2 cups flour
2 TBSP olive oil
Pizza toppings:
Sauce - tomato puree or tomato sauce or pesto
Seasonings: Oregano, basil, chili flakes, garlic powder
Veggies: (choose at least 3
tomatoes, zucchini, mushrooms, olives, peppers, pineapple
Red onion, green onion, broccoli
Cheese: (choose at least 1)
Mozzarella, cheddar, feta
Protein: (optional) Cooked ham, chicken
Your favourite topping!
Substitution: Use what you have!
Whole wheat or all-purpose flour, any Gluten-free flours, spelt or almond flour
Kitchen Tools:
Measuring cups
Measuring spoons
1 spoons, 1 cutlery knife
Grater
Cutting board
Baking sheet or pizza pan, parchment paper
Bowls - 2-3 small bowls, 1 medium bowls
Feb 20: NACHOS
with fresh Salsa, Refried Beans and Guacamole on the side
Ingredients:
Salsa - or make from scratch
2-3 tomatoes - roma
1/8 red onion
2 tbsp fresh cilantro
2 limes or lemons
1 garlic clove
salt
2-3 Avocaodos - ripe
Corn chips
Cheese - Cheddar
1 Sweet pepper (optional)
Olives (optional)
Beans - can of refried beans or make them:
· 1 tablespoon olive oil
· 1 brown onion, finely chopped
· 2 garlic cloves, crushed
· 3 teaspoons ground cumin
· 1 teaspoon ground coriander
· ¼ teaspoon chili powder
· 400g can Kidney, black beans or pinto beans
Jalapenos (optional)
Tools:
Apron
Cutting board
Knife – cutlery knife or paring knife
Small bowl for food waste
Fork, spoon
4 medium bowls
Citrus press or fork
Garlic press (optional)
Can opener
Grater
Baking sheet
Parchment paper (for easy clean up)
Stove * ADULT SUPERVISION
Oven *
Cleaning cloth
Soapy water in sink
Feb 27: Lemony Chicken & Rice
INGREDIENTS:
· Chicken thighs or breast or Edamame & Chickpeas
Rice
Lemons
Soup broth
Mar 5: Cabbage Roll Casserole
Ingredients:
Cabbage
Rice
Soup broth
garlic
Onion
Ground meat or red lentils
Parmesan cheese
Salt & Pepper