Jake’s House Legends Mentoring Program
COOKSMART Basics
2023 Spring Culinary Workshops
Things you’ll find here:
Zoom link to connect to class
Ingredients List
Recipes
How-To Video Clips
Monday’s Culinary Workshops
Class Details: Mondays 5:45-7:00pm (EST)
Dates:
Apr 17 -Refried Beans for Tacos
Apr 24 - Baked Mac & cheese
May 1 - Jacket Potatoes with Chili
May 8 - Breakfast for dinner - Brunch bake
May 15 - Lasagna
May 29 - Sushi - hand rolls and rolls without seaweed
Jun 5 - Chicken/fish strips & wedges
Jun 12 - BBQ sauce for Brain burgers
TOOLS NEEDED for EVERY Class:
Apron
Water to clean produce
Cutting board
Spoons, fork
Cutlery knife
Medium bowl
Food waste bowl
Measuring cups and spoons
Plate
Cleaning cloth
Soapy water in sink
Apr 17 : Refried Bean for Tacos
INGREDIENTS:
Beans
onions
garlic
cumin
chile powder
salt & pepper
ketchup
water
Enjoy with: Rice, taco shells or tortillas, salsa, avocado, lime wedges, cheese, lettuce
SPECIAL TOOLS
Stove * ADULT SUPERVISION
Skillet
Immersion blender (optional)
April 24:
Baked Mac & Cheese
INGREDIENTS:
· Small shape Pasta - uncooked
Butter
Flour
Milk
Cheese - cheddar, parmesan or romano (old hard cheese) Shredded or block
Garlic powder
Dijon mustard
Salt
Pepper
Cauliflower
Broccoli or green peas
Bread crumbs, corn chips or potato chips
SPECIAL TOOLS:
Grater
Colander
Pot for pasta
Baking dish
Stove and oven* ADULT SUPERVISION
May 1: Jacket Potatoes with Chile
INGREDIENTS:
Large Potatoes - 1 per person
Onion
Garlic
1 Can of Beans - kidney or black or pinto
1 Can of Tomatoes
Salt & Pepper
Cumin
Chile powder
Cheese - cheddar shredded or block
Toppings: green onions, corn chips, sour cream, jalapenos (optional)
· TOOLS:
Baking sheet
Stove and Oven * ADULT SUPERVISION
Jacket potato recipe
May 8: Breakfast Bake
INGREDIENTS:
· · Butter or oil
· 6 large eggs
· milk
· cream (optional for richness)
· nutmeg (or other herb like cumin, thyme)
· cayenne or chile powder (optional)
· salt & black pepper
3 BRIGHT COLOURS: Choose 3-4 cups from
o 3 handfuls of leafy green: spinach, kale, arugula
o 2 cups chopped – mushrooms, broccoli, peppers, red or green onions, zucchini, asparagus, cherry tomatoes, or your favourite
· 1 cup diced salty protein – ham, sausage, bacon, peameal, vegan sausage, tempeh
· 2-3 cups bread pieces – leftover, slightly stale
· 1-2 cups cheese – gruyere, provolone, mozzarella, cheddar or parmesan
SPECIAL TOOLS:
Large rectangular baking dish
wooden spoon or spatula
Stove * ADULT SUPERVISION
May 29:
Sushi
INGREDIENTS:
Nori sheet
Rice - short grain preferred
Rice wine vinegar or Mirin
Salt
Sugar
Fillngs: cucumber, peppers, carrots, avocado
Tuna or salmon (Canned), crab stick (or imitation) - Optional
Soy sauce
Pickled ginger (optional)
wasabi (optional)
TOOLS:
large shallow bowl
sushi rolling mat or clean tea towel
Aug 22: BBQ Sauce & Burgers
INGREDIENTS:
TOOLS
Stove * ADULT SUPERVISION
May 15: Lasagna
Family treat!
INGREDIENTS:
Noodles - uncooked lasagna noodles
pasta sauce - Marinara sauce recipe
Meat (if desired) - minced beef
Veggies - layer with zucchini, peppers, mushrooms or eggplant
Soft cheese - ricotta or cottage cheese or both
1-2 Eggs
Seasonings: oregano, basil, garlic powder, italian seasonings, salt & pepper
Cheese - mozzarella, parmesan, cheddar
Tools:
1 Knife – sharp chef and paring knife
Grater for cheese
Baking dish
Large bowl or baking tray to soak noodles
June 5: Chicken/fish Strips and Potato Wedges
INGREDIENTS:
Chicken breast thighs - skinless and boneless or white fish fillets such as tilapia or alternative protein such as seitan or tofu
Egg or aqua fava (Bean water)
Flour
Bread crumbs
Seasonings: Salt, Pepper, Thyme, Paprika
Potatoes
Olive oil
SPECIAL TOOLS:
Baking sheet
Parchment paper
Oven * ADULT SUPERVISION
June 19
June 19: Bean Burgers and BBQ Sauce
1 can of black beans or kidney beans
• 1 can of dried chickpeas
• 1 egg
• 1 cup carrot grated
• 2 medium onions diced finely
• 1-2 cloves Garlic
• 1 tsp Cumin
• 1/2 tsp salt
• ½ tsp pepper
• 1/4 tsp chile powder
For Cooking
• 1 cup Flour
• Olive oil
BBQ Sauce
*Barbeque sauce: 1/4 cup ketchup, ¼ cup cider vinegar, 2 tsp sugar, 1 ½ tsp Worcestershire sauce, ½ tsp chile powder, ½ tsp salt, 1 tsp paprika, ¼ tsp pepper, 2 TBSP mustard, ¼ cup water. Combine and simmer for 10 minutes.
THANK YOU for cooking with COOKSMART!
Let’s do more weekly cooking, baking, summer camps or celebrate a birthday party with us!
Go to www.cooksmart.ca for more information.