Thursday, March 07, 2013
We had our first cooking class in the Nutrition Class at work. It was a lot of fun!
We got a brief lecture and demonstration from three Food Science students and then they turned us loose in the kitchen.
Today's assignment was for each team to cook one dish made from greens (collard, mustard, kale, bok choy) and one grain dish (oatmeal, buckwheat, quinoa). My partner and I sauteed bok choy in olive oil with onions, garlic and ginger. We tossed the final dish in a dressing made from tamarind sauce and a little sesame oil. Other teams sauteed collard greens and mustard greens Two teams made salad from kale. We were allowed to be creative with finishing touches like adding chopped almonds, raisins, fruits, etc. The quinoa dishes were cooked with broth, chopped peppers and nuts.
When we were done, we got to sample each dish.
I never, ever used kale or collard greens in the past. This was a great experience. They are easy to cook, and the kale salad was delicious! I had so much fun that I stopped at the store on the way home and bought each type of greens! I'll be improving my pallet of vegetables over the next few days.