VIRTUAL COOKING CLASS RECIPES & SHOPPING LIST July 29, 2021
honey mustard pork tenderloin Serves 6 Takes about 50 minutes INGREDIENTS 2 tablespoon cornstarch ½ cup water 2 tablespoon olive oil 2 pond pork tenderloin 1 cup chicken broth 3 garlic cloves minced 2 tablespoon dijon mustard ¼ cup honey ½ teaspoon salt ¼ teaspoon black pepper DIRECTIONS 1. In small bowl, make a slurry by whisking together cornstarch and water, set aside 2. On instant pot select Sauté and add olive oil to pot. Once hot add pork and brown 2 minutes per side. 3. Press cancel. Using tongs transfer pork to a plate 4. Pour chicken broth into pot, using wooden spoon scrape up any browned bits from bottom of pot. Add garlic, mustard, honey, salt, pepper stir to combine. Place trivet inside the pot. Using tongs place pork on trivet. 5. Lock lid into place select pressure cook or manual. Set pressure to high and time to 8 minutes. Make sure steam release knob is closed. After cooking natural release for 10 minutes then if any pressure remain quick release. 6. Unlock and remove lid, Select sauté. Using clean tongs removed pork transfer to cutting board. 7. Whisk slurry made earlier into the liquid and cook uncovered until sauce starts to thicken. Once thickened carefully pour into serving vessel 8. Using sharp knife cut pork into slices. Serve with whatever side you like such as brown rice, quinoa, steamed vegetables
vegetable quinoa tabbouleh Serves 6. Takes about 40 minutes SPECIAL EQUIPMENT Instant pot INGREDIENTS 2 cups quinoa 3 ½ cups water 1 tablespoon olive oil juice of 1 lemon 1 cucumber, peeled and diced 2 medium tomatoes, diced 4 scallions chopped ¼ fresh parlsey 2 tablespoon fresh mint DIRECTIONS 1. Combine quinoa, water, olive oil and lemon juice in inner pot 2. Lock lid. Select pressure cook or manual; set to high and time to 20 minutes. Make sure steam release valve is closed. After cooking it will be a quick release of pressure. 3. Unlock lid. Fluff quinoa with fork and add remaining ingredients 4. Serve immediately. 5. Cool all left over completely and store in air tight container, up to four days. Make it a meal and add a grilled chicken breast and a steamed vegetable
sheet pan pineapple chicken Serves 4. Takes about 1 hour INGREDIENTS 1 pound chicken breast cubed into 2” pieces 3 bell peppers, any color diced into 2” pieces 1 large red onion diced into 2” pieces 2 tablespoons olive oil ¼ teaspoon salt ½ teaspoon pepper ½ teaspoon granulated garlic green onions chopped for garnish ( optional) PINEAPPLE JALAPENO SAUCE 20 oz. can of diced pineapple in 100% pineapple juice 1 clove minced garlic or ½ teaspoon garlic powder 2 tablespoon reduced sodium soy sauce or coconut aminos ¼ cup chicken broth 1-2 tablespoon brown sugar ½ small fresh jalapeno sliced thin ½ teaspoon crushed red chili flakes (optional) 1 tablespoon each of corn starch and water mixed well RICE 2 ½ cups chicken broth 1 cup jasmine rice DIRECTIONS 1. Preheat oven to 350; grease two sheet pans set aside 2. Dice chicken, bell peppers, onion into even 2” pieces and toss with olive oil salt and pepper and garlic powder 3. Split mixture in half and place on two sheet prepared sheet pans 4. Drain and reserve pineapple juice; add ½ of diced pineapple pieces to the sheet pans and bake 350 for 20-25 minutes or until chicken reads 165 on thermometer. 5. Make rice in medium sauce pan. Add chicken broth bring to a boil. Add rice, return to simmer cover and cook until rice is tender about 15-20 minutes turn off heat and fluff with fork. 6. Make sauce; to a saucepan add remaining pineapple pieces and juice and remaining sauce ingredients ( minus cornstarch and water). Bring to light simmer, to dissolve sugar and jalapeno peppers are tender. Whisk in cornstarch slurry, continuously stir until sauce thicken. 7. Serve with ½ cup of cooked rice and top with chicken 8. Add sauce to each plate to your liking
fruit and nut energy bars Serves 16. Takes about 20 minutes YOU WILL NEED 8x8 baking pan parchment paper large bowl small bowl rubber spatula sharp knife INGREDIENTS ½ cup toasted chopped nuts ( one kind or combination of almonds walnuts or pecans) ¾ cup dried fruit ( one kind or any combination, raisins, craisins, apricots, plums peaches apples) ¾ cup old fashioned oats ¾ cup crisp rice cereal 2 tablespoons coconut (optional) ½ cup nut butter ¼ cup of honey, maple syrup or agave ½ teaspoon vanilla extract DIRECTIONS 1. Line the 8x8 pan with parchment paper leaving enough up the sides to be able to pull out of pan 2. In large bowl place nuts, dried fruit, oats and cereal and coconut (optional) toss well 3. In small bowl place nut butter and honey and microwave until softened 10 seconds at a time. Stir until smooth add vanilla and stir until smooth and well combined 4. Pour nut butter mixture into large bowl and mix until well combined 5. Pour mixture into prepared pan and pat down as hard as you can. Using the overhanging parchment cover the bars. Cover with plastic wrap and refrigerate are least 4 hours. Up to 1 week. 6. Using sharp knife cut into 16 squares.
lemon zucchini Bread Serves 1 loaf. Takes about 1 hour INGREDIENTS 1 ½ cup all purpose flour ½ teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon salt ¾ cup granulated sugar 1 cup finely shredded unpeeled zucchini ( do not squeeze or dry ) ¼ cup olive oil 1 egg 2 tablespoon lemon juice 2 tablespoon lemon zest glaze: ½ cup powdered sugar 1 tablespoon lemon juice 1 teaspoon lemon zest DIRECTIONS 1. Preheat oven to 350; grease loaf pan 2. In a medium mixing bowl combine flour, baking soda, baking powder and salt; set aside 3. In another medium mixing bowl combine sugar, zucchini, olive oil, egg, lemon juice, and lemon zest 4. Add dry ingredients to zucchini mixture, stir until just combined 5. Pour into prepared loaf pan 6. Bake at 350 for 50-55 minutes or until golden brown and set 7. Cool on wire rack for 15 minutes, then remove from pan and cool completely 8. Once cool combine all ingredients for glaze and drizzle over bread and ENJOY
Shopping List • cornstarch
• unsweetened coconut
• tomato
• granulated garlic
• olive oil
• peanut butter
• parsley
• green onion (scallion)
• pork loin
• vanilla
• fresh mint
• diced pineapple
• chicken broth
• all purpose flour
• slivered almond
• low sodium soy sauce
• chopped/minced garlic
• baking soda
• walnuts
• brown sugar
• dijon mustard
• baking powder
• dried craisins
• fresh jalapeno
• honey
• zucchini
• dried apple
• crushed red pepper flake
• chicken breast
• jasmine rice
• old fashioned oats
• granulated onion
• bell peppers
• quinoa
• toasted rice cereal
• whole lemon
• red onion
• cucumber
OHHH…LOOK THERE’S MORE!
ADDITIONAL RECIPES IF WE HAVE TIME
easy pizza pasta bake Serves 6. Takes about 1 hour INGREDIENTS 4 cups dry rotini pasta 4 ½ cups marinara sauce 3 ounces uncured pepperoni 2 bell peppers Sliced into thin strips ½ cup black olives sliced 1 ½ cups shredded mozzarella cheese ¾ cup shredded parmesan cheese ¾ teaspoon dried Italian seasoning ½ teaspoon granulated garlic ½ teaspoon granulated onion Salt and pepper to taste DIRECTIONS 1. Preheat oven to 375; grease 9x13 baking dish set aside 2. Cook pasta in boiling water until al dente. Drain well 3. Combine with marinara sauce sliced peppers, olives, pepperoni, and seasonings and 1 cup mozzarella and ½ cup parmesan cheese ( reserving the rest for the top) stir together until well mixed. 4. Pour pasta mixture in prepared 9x13 baking dish and garnish with remaining cheese and more pepperoni if desired 5. Bake uncovered for 25-30 minutes or until cheese is golden brown and bubbly
smoothie ideas Eggnog smoothie:
1 cup plain yogurt 1 overripe banana sliced 1 tablespoon almonds 1 teaspoon honey ¼ teaspoon vanilla Pinch of nutmeg 4 ice cubes
Strawberry banana:
1 cup plain yogurt 1 tablespoon frozen Orange juice concentrate 3 tablespoons water 1 overripe banana 6 strawberries with tops cut off and quartered 2 teaspoons honey
Green Monster:
1 cup plain yogurt ½ cup orange juice 2 cups chopped kale or spinach 1 overripe banana sliced 1 apple washed cored and chopped 1 cup frozen blueberries 2 tablespoon almonds or walnuts ( optional)
mix and match smoothies Serves 2. Takes about 10 minutes. YOU WILL NEED Measuring cups Measuring spoons Sharp knife Cutting board blender INGREDIENTS 1 cup fruit, frozen or fresh (mix and match, if you like) 1 cup liquid ( ½ cup yogurt + ½ cup water, milk, almond, soy or cashew) 1-2 tablespoon extras (optional) nuts, wheat germ, flaxseed, nut butter other add ins ( pick one) 1 cup kale or spinach, 2 ice cubes, ½ teaspoon cinnamon or vanilla, 1 teaspoon honey or maple syrup DIRECTIONS 1. Put liquid ingredients in blender first add fruit and extras you choose 2. Put blender top on tightly turn on blender to medium and blend until smooth 3. Divide between 2 glasses 4. Serve right away or cover and refrigerate up to 4 hours. PRO TIP In freezer bags portion out smoothie ingredients and label with amount of liquid needed and what kind, freeze. When ready pour liquid into blender top with contents of bag and blend and enjoy If adding banana precut into slices, lay on parchment lined sheet pan freeze. Then store in plastic freezer bag and use as desired.
homemade yogurt Yield about 1 quart Time 9 ½ hours plus cooling time. INGREDIENTS 1 -½ gallon of fair life whole milk ( the red container) 1 oui vanilla yogurt DIRECTIONS 1. In the instant pot pour in milk, add 2 heaping Tablespoon of yogurt 2. Lock lid into place close steamer knob 3. Set yogurt button and time for 9 ½ hours 4. When done unlock lid and carefully remove as there will be condensation. Wipe inside of pot with paper towels and pat the top of the yogurt to remove liquid. 5. Cover and place in fridge until cool 6. Place in glass jars
Cookbook Recommendations The ultimate Instant Pot pressure cooker cookbook! Ultimate Instant Pot, by Elle Sanders The meal prep Instant Pot cookbook – with a healthy twist. Healthy Prep, by Carrie Forrest A great go-to book for Instant Pot recipes! Instant Pot Bible, by Bruce Weinstein and Mark Scarbrough The complete cookbook for young chef. Young Chef, by Americas Test Kitchen The kids guide to cooking real food with your family. Chop Chop, by Sally Sampson
Good reads, great eats. Enjoy! Recommended by Deziree Klema Executive Chef | Café Target North