Innisfil: Actively Aging
Lunch Club
Culinary Workshops
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 11:00-12:00pm (EST)
Dates:
February 23 -Open Faced Sandwiches
March 2 - Hearty Minestrone Soup
March 9 - Cauliflower Mac & Cheese
March 16 - Eggs for lunch: Frittata
March 23 – Tasty Tray bake
March 30 - 3 meals in 1
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February 23: Open Faced Sandwiches
INGREDIENTS:
Bread or bun
Eggs
Butter or olive oil
large avocado - ripe (dark and just slightly soft)
cheese - grated
Additional Protein options:
1 can Chickpeas or other beans
1 can tuna or salmon or ham
Additional Veggie options:
Tomato
Cucumber
Lettuce
Flavours: Choose from
garlic powder
Lime or lemon juice
chives or green onion
salt
black pepper
cumin
paprika or chile powder
TOOLS:
Apron
· Cutting board
· Knife for chopping
· fork, spoon
· Food waste bowl
· Bowls - 2 small
Grater
spatula for flipping
1 medium-large frying pan
Stove
Cleaning cloth
Soapy water in sink
March 2: Minestrone Soup
INGREDIENTS:
4 TBSP butter
1 medium onion
1 stalk celery
1 carrot
2 cloves garlic
1 (19 ounce) can beans - white beans, kidney beans, or chick peas
cabbage or kale
1 can tomatoes
1 tablespoon tomato paste (optional_
2 medium potatoes
1 liter of vegetable broth
dried parsley and oregano, basil, marjoram
salt or more to taste
1 cup elbow macaroni (uncooked)
Parmesan cheese - rind and cheese
TOOLS:
Apron
· Cutting board
· Cutlery knife, fork, spoons
Peeler
Can opener
Strainer
· Food waste bowl
· Bowls
Grater
1 large pot
Wooden spoon
Stove
Cleaning cloth
Soapy water in sink
March 9: Cauliflower Mac & Cheese
INGREDIENTS:
Pasta - uncooked macaroni or small tubes or spirals
Butter or coconut oil
Flour
Milk
Cream (optional)
dijon mustard
garlic powder
Cheese - cheddar, mozzarella, parmesan, pecorino
Cauliflower - 1 small head
Green peas or broccoli (optional)
Salt and pepper
TOOLS:
Apron
· Cutting board
· Cutlery knife, fork, spoons
· Food waste bowl
· Bowls
Grater
1 pot with lid
1 medium-large frying pan
Wooden spoon
Colander
Stove
Cleaning cloth
Soapy water in sink
March 16: Fritatta
INGREDIENTS:
6 eggs •
¼ cup full-fat milk, cream, sour cream or yogurt
• 2 cups cooked vegetables or 4 cups raw veggies
Choose from: Potatoes, onion, spinach, peppers, squash, zucchini, tomatoes, broccoli, cauliflower, green onions, carrots, olives or your favourite
• 1 cup grated or crumbled cheese (cheddar, feta, mozzarella, goat)
• 1/2 teaspoon salt
• 1 TBSP olive oil
* Protein (Optional for flavour) -ham, salmon, your favourite
• Garnish:
• Fresh herbs (basil, parsley, cilantro, chives or dill), salsa or pesto
Suggestions Combinations:
• Spinach, tomato and feta cheese
• Broccoli, cheddar and green onion
• Cremini mushrooms, kale and goat cheese
• Cherry tomatoes, zucchini, mozzarella and basil
• Yellow onion, carrot, bell pepper, goat cheese and chives
• Ham or bacon, green peppers, black olives and cheddar
TOOLS:
Apron
· Cutting board
· Cutlery knife, fork, spoons
· Food waste bowl
· Bowls
Grater
medium-large frying pan (oven-safe like cast iron) or baking dish
Stove
Oven
Cleaning cloth
Soapy water in sink
March 23: Tasty Tray Bake
INGREDIENTS:
onions,
garlic •
Olive oil •
Seasonings: fresh or dried o Parsley, oregano, rosemary, thyme o
Salt and pepper o
Garlic powder, chile powder, paprika
o Mustard or honey
• 4 Cups of Vegetables:
Choose 3 Bright Colours
o Red or Orange: carrots, peppers, grape tomatoes, squash, red potatoes, sweet potatoes
o Green: Broccoli, Brussel sprouts, green beans zucchini
o Purple: Red onion, eggplant, purple potatoes
o Brown & White: Mushrooms, potatoes, parsnips, cauliflower
• PROTEIN: Sausage, chicken or other protein of your choice (optional)
TOOLS:
Apron
· Cutting board
· Cutlery knife, fork, spoons
· Food waste bowl
·Small bowl
baking sheet
Parchment paper for easy clean up
Oven
Cleaning cloth
Soapy water in sink
March 30: Chicken 3 ways
1 Roaster chicken
Vegetables : Choose at least 3: 2-3 cups
Mushrooms, Sweet peppers, Celery,
Green peas, onions
Broccoli, Carrots, Squash
2 cups cooked turkey or chicken (Vegetarian version – use Mushrooms and extra veggies)
Noodles - chow mein flour noodles - uncooked
Soy sauce, miso paste (optional flavour enhancement)
Onion, carrot, celery
Butter
Flour - use corn starch for GF substitute
Vegetable or chicken stock
Milk or Cream
salt
celery salt (optional)
cayenne pepper or chile powder or black pepper
1 package of frozen puff pastry (pre-rolled) or 2 pie crusts, thawed
milk or beaten egg
Recipes: