DINNER CLUB
Tuesday- Quick & Easy
Wednesday - World of Flavour
Things you’ll find here:
Zoom link to connect to class
Ingredients List
Recipes
Class Connection Details: Tuesdays and Wednesdays at 5:00-6:30pm E.S.T. (Toronto, Canada)
Please ensure you are registered for each class you participate in.
Dates posted:
January 12 - Tacos
January 13 - Japanese -Okonimiyaki
January 19 - Lentil & Pasta Soup - coming
January 20 - Italian - Bolognaise Sauce with Pasta
Join Zoom Meeting
https://us02web.zoom.us/j/81845042524?pwd=UzN5VGdGTmdYcllGN3cvKzRVY2MyZz09
Meeting ID: 818 4504 2524
Passcode: dinner
January 12:
Taco Tuesday
INGREDIENTS:
· olive oil
· 1 brown onion
· 2 garlic cloves, crushed
· ground cumin
· ground coriander
· chili powder
· 400g can red Kidney beans, drained, rinsed
Cheese
Taco shells - hard or soft
1-2 Tomatoes
Lettuce
Jalapenos (optional)
2 Avocados
Lime
Salsa
Sour cream (optional)
TOOLS:
· Apron
· Cutting board
Knife for chopping
· Spoons
· Cutlery knife, fork
-3-4 small and medium bowls
· Food waste bowl
Measuring cups and spoons
Grater
Salad spinner (optional)
Medium fry pan
Wooden spoon or similar
Baking sheet
Oven *
Stove * (ADULT SUPERVISION)
Container with lid for storage
· Cleaning cloth
Soapy water in sink
TOOLS
· Apron
· Cutting board
· Small flat knife -plastic knife or butter knife
· Cutlery knife, fork, spoons
· Food waste bowl
· Bowls
Grater
Frying pan
Wooden spoon
Stove * ADULT SUPERVISION
Baking sheet
· Cleaning cloth
Soapy water in sink
January 13: Japanese - Okonomiyaki
INGREDIENTS:
1 large egg
soup broth or water
flour
baking powder
kosher salt
black pepper
Shredded green cabbage*
2-3 green onions, finely chopped
vegetable oil
Optional: thin slices of pork
OPTIONAL TOPPINGS: • Kewpie mayonnaise or regular mayonnaise
• Green onions
• Nori flakes – green seaweed flakes
• Bonito flakes – dried fish flakes
• Pickled ginger
FOR OKONOMIYAKI SAUCE: Mix these ingredients together. • 2 TBSP ketchup • 1 TBSP Worcestershire sauce • 1 TBSP honey • 1 tsp Soy sauce
TOOLS
· Apron
· Cutting board
· Small flat knife -plastic knife or butter knife
· Cutlery knife, fork, spoons
· Food waste bowl
Measuring cup and spoons
· Bowls
Grater
Frying pan
Flipper
Stove or Electric Griddle * ADULT SUPERVISION
· Cleaning cloth
Soapy water in sink
January 19:
Lentil & Vegetable Soup
INGREDIENTS:
4 TBSP butter •
3/4 cup chopped onion
• 1 stalk celery
• 1-2 carrots
• 2 cloves garlic,
• 1 cup of dry lentils – red or green or mixed
• 1/2 cup cabbage or kale
• 1 can tomatoes
• 1 liter of vegetable broth
• thyme, marjoram
• 1 bay leaf
• salt and pepper
• ½ cup barley (optional)
• 1 cup of uncooked pasta
• Parmesan cheese, parsley for garnish
TOOLS:
Apron
· Cutting board
· Small flat knife -plastic knife or butter knife
· Cutlery knife, fork, spoons
· Food waste bowl
· Bowls
Grater
Frying pan
Wooden spoon
Stove * ADULT SUPERVISION
Baking sheet
· Cleaning cloth
Soapy water in sink
January 26: Italian Marinara Sauce with Spaghetti
INGREDIENTS:
INGREDIENTS:
olive oil
1 small yellow onion, finely diced
2 to 3 cloves garlic, minced
1 (28-ounce) can diced tomatoes or pureed tomatoes
bay leaf
salt
Fresh thyme, basil, oregano, or other herbs
Parmesan cheese, to garnish, optional
Uncooked pasta
TOOLS:
Apron
· Cutting board
· Small flat knife -plastic knife or butter knife
· Cutlery knife, fork, spoons
· Food waste bowl
· Bowls
Grater
1 pot with lid
1 medium-large frying pan
Wooden spoon
Colander
Stove * ADULT SUPERVISION
Cleaning cloth
Soapy water in sink
January 27:
Pad Thai
INGREDIENTS:
· 1 package of Dried Vermicelli (2-3 mm thick)
· 1 ½ TBSP Tamarind Puree ***
· 3 TBSP Brown Sugar
· 2 TBSP Fish Sauce or Soy Sauce
· 1 ½ TBSP Oyster Sauce
· 3 TBSP Canola Oil (or vegetable)
· ½ Onion (sliced, brown, yellow)
· 2 Garlic Cloves (finely chopped)
· 2 Eggs (lightly whisked)
· 1 ½ cups Beansprouts
· ½ cup Firm Tofu cut into 3cm squares
· ¼ cup Garlic Chives or green onions
· ¼ cup Peanuts (finely chopped)
· Lime- cut into small wedges
· Cilantro leaves (optional)
· Ground Chile powder, flakes or sauce (optional)
ADDITIONAL COLOUR OPTIONS: ½-1 cup per person
o Green veggies – broccoli, green beans, celery, snow peas, spinach, zucchini
o Red veggies – red peppers, chiles
o Yellow veggies – corn, yellow peppers
o White veggies – mushrooms
ADDITIONAL PROTEIN OPTIONS:
o 1 chicken thigh, 1 cup beef or pork sliced thinly
o 1 cup of shrimp
TOOLS:
TOOLS:
Apron
· Cutting board
Knife
· Cutlery knife, fork, spoons
· Food waste bowl
· Bowls - 2 medium, 1 small
measuring spoons
1 large non-stick frying pan or seasoned wok
Wooden spoon
Colander
Stove * ADULT SUPERVISION
Cleaning cloth
Soapy water in sink