Basics Of Healthy Cooking, Principles Of Balance and Vegetarian Cooking Techniques.
Discover how easy it is to prepare food that tastes delicious and is good for you, as we focus on the three headings above. You'll find out how to prepare non-dairy dishes, whole grain and pasta dishes, high-protein beans, calcium-rich greens, salads, dressings, and sugar and dairy-free deserts. Learn to use basic cooking techniques such as steaming, baking, sautéing and stir-frying. You'll also practice knife skills and learn time saving steps for meal preparation as well as how to organize your kitchen. We'll carefully guide you through these principles which you will be able to use for a lifetime of delicious cooking and eating. Most classes consists of preparing and tasting a full meal.
If you are ready to make some healthful changes in your diet and don't know where to begin, these are the classes for you! Discover a variety of health-supportive foods in addition to the previous listings, such as sea-vegetables, fruits, oils, vegetables, natural sweeteners, and more. You'll find out why we use them and how to gradually incorporate them into your eating habits. We'll discuss the ABC's of menu planning, which foods to have on hand, and how to create nutritional balanced meals.
We will try to introduce you to an entirely new way of thinking about food, and give you the tools to help make some sense out of the many different types of dietary advice that you may hear or have heard. You will learn basic principles of nutrition and the science of creating balance.
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Homemade Blueberry Scones
ORANGE GLAZED BLUEBERRY SCONES 2 CUPS BREAD FLOUR, PLUS MORE FOR ROLLING BERRIES 1 TABLESPOON BAKING POWDER 1 TEASPOON SEA SALT 1/3 CUP FRUCTOSE SUGAR ¾ CUP SOY BUTTERMILKE *SEE NOTE 5 TABLESPOON COLD SOY BUTTER 1 PINT FRESH BLUEBERRIES ORANGE GLAZE
2 TABLSPOON SOY MARGARINE
2 CUPS POWDERED FRUCTOSE, SIFTED 2 ORANGES, (JUICE OF AND ZEST)
PREHEAT OVEN TO 400 DEGREES F. In a large bowl, sift together flour, baking powder (featherweight or rumford without aluminum), salt and sugar, mix thoroughly. Cut in soy butter using 2 forks or a pastry blender. The soy butter pieces should be coated with flour and resembles crumbs. *Soy Buttermilk: ¾ cup soy milk, one tablespoon lemon juice or enough to curd. In another bowl, mix soy buttermilk and then add to the flour mixture. Mix just to incorporate, do not overwork the dough. Roll blueberries in flour to coat.This will help prevent the fruit from sinking to the bottom of the scones when baked.Fold the blueberries into batter, being careful not to bruise.Drop large tablespoons of batter on an un-greased cookie sheet or flatten on floured counter top like pizza dough and cut into 8 sections and place on cookie sheet.Be careful not to over work dough while shaping. Bake for 15 to 20 minutes or until brown.Cool before applying orange glaze. ORANGE GLAZE: Combine margarine, sugar, juice of oranges and zest in a saucepan.Cook until butter and sugar are melted and mixture has thickened.Remove from heat and beat until smooth and slightly cool.Drizzle or brush on top of scones and let glaze get hazy and hardened.Enjoy and share them with a friend! Note: If oranges are not sweet as should be, you may use one tablespoon of frozen orange juice, added to juice of fresh orange.
Soy Mozzarella And Broccoli Rabe Panini
So Nice To Eat On A Chilly Afternoon!! Hot Off The Grill!! ..Steamy Hot!!
Check Out Picture On The Right!!
1/2 lb. Broccoli Rabe, tough ends discarded
2 Shallots, chopped
1 Gralic Clove, minced
3 TBbs. Extra Virgin Olive Oil
1 (8-to-9 inch) Slice (1/4 inch thick) fine quality round Italian Loaf
1/3 lb. Sliced Mozzarella
Cook Broccoli Rabe in a 4-quart pot of boiling salted water. (pinch of sea salt) uncovered, until tender, about 3 minutes. Drain well in a colander, then chop.
Cook Shallots and Garlic in 1 1/2 tablespoons vegetable oil in a 10-inch heavy skillet over moderate heat, stirrring, until garlic just begins to urn golden, about 1 minute. Add Broccoli Rabe and cook, stirring one minute.
If using Panini or Sandwhich Press follow heating according to manufacturer's instruction until hot. (Alternatively, Heat a well-seasoned ridged grill pan over moerate heat. Brush 4 center slices of bread on one side with remaining 1 1/2 tablespoonss of oil. (Resserve remainder of loaf for another use.) Put Slices, Oiled Side Down, on a work surface, then divide half of cheese between 2 slices. Top with all of Broccoli rabe mixture, remaining cheese and remaining 2 bread slices, oiled sides up.
Put sandwiches on press, then pull down top onto sandwiches and cook until sandwiches are browned and crisp, 4 to 8 minutes. (If using grill pan put a heavy pan on top of sandwiches and cook, turning sandwiches over once.
Soybeanare perhaps the most potent ingredient we have in our arsenal of healing foods.Recent studies show that compounds found exclusively in them (called isoflavones) can lower cholesterol levels, balance hormones, activate toxin-destroying enzymes and play a critical role in preventing many forms of cancer.How can you take advantage of the unique properties of this wonderpod?It’s easy: just integrate it into your daily diet in its most versatile form, tofu.
Tofu is made by separating soy milk into curds and whey (a thin, clean, light-amber-colored liquid), pressing the curds together, cutting the resulting soy cheese into blocks and packing them into the whey or water. Tofu is the most popular soy food in the United States today, with hundreds of producers.It can be found in the produce section of most supermarkets as well as in natural food stores.While tofu is usually sold fresh in Asian markets, you can also find it in dried, fried, fermented and aged forms.The latter variety is more like an aged dairy cheese with a strong flavor.
The amount of whey pressed out of the soymilk curds during the tofu-making process is what ultimately determines its texture. Soft tofu (some-times called Japanese-style tofu) has a custardy consistency, which is great for making dips, dressings, custards, puddings or any dish with a soft texture.Firm tofu has a medium density and is the best type to use when making tofu salads, cheesecakes and scrambled tofu.Extra- firm tofu is dense, holds sliced or cubed shapes well and is ideal for cutlets and stir-fried dishes. The market for ready-made tofu products is big, and it’s only getting bigger.You can buy several different types of baked and marinated tofu or tofu that’s been seasoned with Chinese five-spice powder or French herbs.These varieties can be eaten straight from the container or cooked with other ingredients.Tofu mayonnaise is a creamy condiment that spreads and tastes like egg mayonnaise but has 50 percent less fat.Tofu salad dressings are available as a more healthful alternative to creamy, dairy-based salad dressings. If you’re a “from-scratch” kind of cook, you will enjoy the above recipe that make excellent use of firm or extra-firm tofu. Soft tofu can also be used in this dish. The above dishe showcase its remarkable versatility.
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