Innisfil Fall Session1: Actively Aging
Let’s Get COOKING!
Things you’ll find here:
Zoom link to connect to class
Ingredients List
Recipes
How-To Video Clips
Tuesday’s Culinary Workshops
Class Connection Details: Tuesdays 11:00-12:15pm (EST)
Dates:
Sept 29 - Classy Chicken: Chicken Caesar, Chicken Noodle Soup, Lemony Chicken and Rice
Oct 5 - Saucy Sausages - Chorizo Chile, Pesto pasta, Sausage Traybake
Oct 12 - Beans, beans - Peas and Rice, Seasoned beans, Refried beans, Bean burger patties
Oct 19 - Hearty soups - Caldoverde, Mediterranean Bean soup, Chicken Noodle Soup
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TOOLS For EVERY CLASS:
Small and Large Freezer bags or containers for food storage
Apron
· Cutting board
· Knife for chopping
· fork, spoon
· Food waste bowl
· Bowls - 1 small, 1 medium
Grater or zester
Spoons
1 skillet with lid
Pot
Stove
Cleaning cloth
Soapy water in sink
Sept 28: Classy Chicken
We will learn how to cook chicken to make several meals with it that can be frozen for easy preparation of fresh tasty food.
Recipes: Chicken Noodle Soup, Chicken Ala King, Chicken Caesar and Lemony Chicken and Rice.
Please review the recipes and have the ingredients for the Lemony Chicken and Rice, plus some extra chicken, onion, carrot, celery, garlic, freezer bags and a jar for broth. All recipes will be explained, but plan on cooking just this one to completion today.
INGREDIENTS:
Chicken - tray of chicken breasts or thighs for 3-4 meals
Onions
Celery
Carrots
Garlic or garlic powder
1 lemon
rice or quinoa
Bright Colours: CHOOSE 2
· Green: baby spinach, edamame, green onions, green beans, broccoli
· red peppers, or mushrooms
Bouillon powder (jar or cubes)
olive oil
salt & pepper
seasonings- fresh or dried - rosemary or thyme
RECIPES:
Oct 5: Saucy Sausage
This week we will use a package of Sausages to become the star in these recipes:
Chorizo Chile, Pesto Pasta and Sausage Traybake
We will be preparing the Chile together this week, preparing the for the others.
INGREDIENTS:
1 package of sausages -
onions, carrots, celery or Mire poix
garlic
tomatoes - dices or crushed
·beans - kidney 1 can
corn - can or frozen
olive oil
salt & pepper
cumin
chile powder
bay leaf
Special tools: can opener, strainer, pot with lid
Recipes;
Oct 12: Beans, Beans
This week we will use beans to create a variety of satisfying meals:
Recipes: Refried beans for taco salad, Bean Burger Patties, Seasoned beans and Peas and Rice.
We will prepare the beans for Bean Burgers to completion with the other in preparation.
INGREDIENTS:
Beans - Soak 1 package dry beans overnight and cook in fresh water (3’ above level in pot) for 1-2 hours on low heat in crockpot or pressure cook in instapot. Or use canned beans. Black beans, kidney beans
Onion
garlic or garlic powder
egg
flour
cumin, chile powder, ground coriander
salt and black pepper
Bun, lettuce, tomato, cheese, avocado
Special tools: Frying pan, spatula/flipper
Parchment paper
Recipes:
Oct 19: Hearty Soups
We will use the frozen packages we created in the previous weeks to make a delicous hearty soup to make the Mediterranean Bean Soup.
Recipes: Chicken noodle, Caldoverde - Sausauge, potato and Kale, Mediterranean Bean soup
INGREDIENTS:
Caldoverde:
Chorizo sausage (hot or sweet), Collards or Kale, 3-4 Potatoes, Onion
Garlic, Salt & pepper
Mediterranean Bean Soup:
4 TBSP butter
1 cup Mirepoix (chopped onion, carrot, celery)
2 cloves garlic, minced
1 large can white beans
1 cup baby spinach or swiss chard (optional)
1 liter of vegetable broth
2 tsp thyme
½ tsp marjoram or oregano
1 bay leaf
1 teaspoon salt or more to taste
Parmesan cheese, parsley for garnish
Other vegetables could include: mushrooms, zucchini, potatoes or peas
RECIPES: