Actively Aging: Let’s Get COOKING!
Winter 2022 - Series 2
Things you’ll find here:
Zoom link to connect to class
Ingredients List
Recipes
How-To Video Clips
Culinary Workshops
Class Connection Details:
Dates: Tuesdays at 11:00am (EST)
March 1 - Chick Peas - Chickpea and Lentil Soup, Channa Masala
March 8 - Stewing Meats - Easy Irish Stew and Indian-style curry
March 22 - Lentils and Legumes - Sweet Potato & Lentil patties, Mexican Bean salad
March 29 - Preserved Meats - Perfect Pasta, Quiche, Hot Cabbage stir fry
ZOOM Meeting Link:
Join Zoom Meeting
https://us02web.zoom.us/j/85688319251?pwd=NW9OQWRzVGozL1RFeUpGRnZEOXpYZz09
Meeting ID: 856 8831 9251
Passcode: Innisfun
One tap mobile
+14388097799,,85688319251#,,,,*76187397# Canada
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
March 1
: Chick Peas
Perfect for adding protein to so many meals. We will make a hearty Chickpea and Lentil soup, and review how to make Channa Masala and spiced chick peas for adding to salads, stir frys, grain bowls or roasting for a savoury treat.
Video link:
INGREDIENTS:
3 TBSP butter
2-3 leeks
2 cloves garlic
1 potato
1 can chick peas (large)
1 L broth
Salt and pepper
Olive oil
Parmesan Cheese
Channa Masala: olive oil, onions, garlic, ginger, tomatoes, chickpeas, channa masala or garam masala spice mix, salt, lemon, cilantro (garnish)
RECIPES:
March 8: Stewing Meats
How to cook the cheaper quality meats to get good flavour and texture.
Irish Stew and Indian curry
INGREDIENTS:
Meat - Your choice -beef or lamb - larger piece to cut or stewing pieces from round, chuck, sirloin, brisket, oxtail or short-rib,
or Chicken - thigh with bone or breast with bone in
Olive oil or butter
Vegetables:
Root veggies -Potatoes, Onions, Carrots, parsnips
Other veggies: Peas, squash, mushrooms, greens, celery
Salt & Pepper
Tomatoes (optional)
Broth
Flavourings: tomato paste, Worcestershire sauce, red or white wine or beer, parsley, Rosemary, Thyme, bay leaves, caraway seeds, smoked paprika
Indian Curry Seasonings: garlic, ginger, cumin, turmeric, mustard seeds, coriander seeds, chiles, ground coriander, garam masala, curry powder
March 22: Lentils and Sweet Potato
A how to create these into a great topping for a grain bowl, and a tasty patty.
Video link:
INGREDIENTS:
Sweet potato
Olive oil
Lentils (uncooked) or Black beans (canned or cooked)
Optional veggies -Peas, carrots, mushrooms
Greens - Spinach, kale
Onion
Garlic
Salt & Pepper
Flour
Seasonings: cumin, ground coriander, turmeric, chile powder
Optional: frozen corn, salsa or tomatoes,
Lemon or lime
Yogurt or sour cream to serve it with (optional)
March 29: Just a smash of Preserved Meats
While bacon, sausage and salami are not good for us, they do pack a lot of flavour. We will use small amounts of these flavourful foods to create some flavours that pop with nutrition as well.
Perfect Pasta and Quiche, Hot Cabbage Stir Fry
INGREDIENTS:
Bacon or sausage or salami
Cabbage - green, nappa or bok choy
Other veggies: Carrots, peas, celery, mushrooms
onion, garlic
Salt and Pepper
Olive oil
Serve with noodles or rice or on grain bowl