Archive for the ‘Kitchen Nutrition Index’ Category

Zoom Class on Soups & Stews: Friday, Jan. 15th @ 10:30 am EST–PLEASE COME!

Monday, January 11th, 2021

Dear Readers,

My next class of Kitchen Nutrition is this Friday @ 10:30 a.m.

 

Join Winter Cooking Zoom Class on Friday, January 15 at 10:30 am
https://us02web.zoom.us/j/89407280194

Meeting ID: 894 0728 0194
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Meeting ID: 894 0728 0194
Find your local number: https://us02web.zoom.us/u/ktC4yXNf4

NOTE: I have purchased a webcam so I will be working in the kitchen where you can watch me cut veggies for a stew and puree a soup in the blender. Our host, Judy, has been practicing with me to focus the camera correctly, but I still may be a little shaky, since I am not a videographer!

I will be discussing how I make soup stock, followed by a kitchari  (Indian) stew and a pureed soup. If time, I will also make a clear soup.

The class is free and the recipes are from my website, www.menupause.info.

Please join us from 10:30 am- 11:45 am (longer or shorter depending on your questions and comments. )

Below is a picture of the Indian stew called Kitchari. According to Ayurvedic practitioner  John Douillard, this is the first food given to infants in Indian when they are weaned from their mother’s breast because it is a complete dish with all the necessary nutrients needed by infants. This will be one of the recipes.

 

Kitchari for ZOOM class

Here is the link again:

Join Winter Cooking Zoom Class on Friday, January 15 at 10:30 am
https://us02web.zoom.us/j/89407280194

Meeting ID: 894 0728 0194
One tap mobile
+19292056099,,89407280194# US (New York)
+13017158592,,89407280194# US (Washington D.C)

Dial by your location
+1 929 205 6099 US (New York)
+1 301 715 8592 US (Washington D.C)
+1 312 626 6799 US (Chicago)
+1 669 900 6833 US (San Jose)
+1 253 215 8782 US (Tacoma)
+1 346 248 7799 US (Houston)
Meeting ID: 894 0728 0194
Find your local number: https://us02web.zoom.us/u/ktC4yXNf4

 

 

Picnic Potato Salad (revisited)

Friday, July 13th, 2018

NOTE: Several years ago I posted a recipe for a potato salad with beets. Here’s the link: https://www.menupause.info/roasted-potato-beet-salad/. Today’s recipe that I made for our Fourth of July picnic last week is somewhat simpler, but still uses roasted potatoes and no mayonnaise. But feel free to add your own ingredients that you use for potato salad to make it more your recipe than mine! (My family really liked it without the mayo!) This dish can be made the day before and refrigerated til picnic time.

 

 

Utensils: Steamer basket and large pot, cutting board and knife, vegetable scrubber, cookie sheet, bowl for tossing/serving
Prep. Time: about 1/2 hour – 45 min.
Cooking Time: About 30 minutes: 10-15 for potatoes and green beans; 10-15 min. for oven
Categories: Vegan, gluten Free (GF), No Sugar Added (NSA)

Ingredients

3# Organic Fingerling Potatoes (Called Rainbow Gems) or New Potatoes, scrubbed, cut into chunks
2 cups organic green beans,washed, trimmed, cut into thirds to equal approx. 2 cups
1/4- 1/2 cup olive oil for salad + 1 -2 Tbl. for cookie sheet
salt & pepper to taste
Other herbs of your choice: dill, chives, za’atar
garnish with sesame seeds (optional)

Direction

  1. Pre-heat oven to 350-375 degrees F.
  2. Prepare potatoes as noted above and place in steamer inside large pot and steam for about 10 minutes. Potatoes should not be mushy. Allow to cool enough to handle. Keep water in steamer.
  3. Place par-cooked potatoes in bowl and toss with 1/4 cup olive oil. Place on cookie sheet. Bake for about 15 minutes, tossing at least once, then placing on low broil for about 5 minutes to brown.
  4. While potatoes are roasting, prepare green beans as noted above and steam for only about 5 minutes. remove and rinse under cold water to stop cooking process.
  5. When potatoes are browned to your liking (I like them crisp!), place them in the bowl and toss with additional olive oil, if necessary. Add green beans, salt, pepper, and herbs.
  6. Place in a serving bowl or same one used for tossing, top with sesame seeds, and serve warm or chilled.Yield: I made enough for 6 people and still there was enough salad to make “take home” containers.

 

These are the organic fingerling potatoes I used. Very colorful!