Last night, I was invited to do an in-home cooking class with one of my clients. In a 90-minute class we cooked the smokey quinoa and peppers first(everyone loves this recipe), then a beautiful butternut squash risotto and pan-fried cod. In an in-home class, you need to make time for client involvement and several teaching moments. In this class those were:
1. How to brown meat & deglaze a pan
2. How to make a perfect risotto from scratch
3. How to balance out the right portion of vegetable, starch and protein in a meal
It's important to be well-organized, have an outline of how you will teach multiple recipes and prepare a few food items to save time.In this class I peeled and diced the squash, chopped the onions and had the rice measured out. With a few steps done ahead of time, I could fit these three hands-on recipes in 90 minutes! Here is this delicious, sweet and smoot risotto recipe - this is the same one we taught in our very first Demos for Dietitians workshop.
Makes 6 servings
Ingredients
1 small (4 to 5 cups) butternut squash
Olive oil & butter (optional)
2 tsp cinnamon
1 small onion, minced
2 cups Arborio rice
1/2 cup white wine
8 to 10 cups vegetable or chicken stock/broth
1 tsp dried sage or 1 tbsp fresh
Dash cayenne pepper
Handful of Parmesan cheese
Instructions:
1. Preheat oven to 425°F. Quarter squash and scoop out seeds with a spoon. Rub flesh with olive oil and sprinkle cinnamon. Place in oven and cook for 45 minutes, until tender. Option two: peel and dice squash. Toss in olive oil and cinnamon. Cook for 20 to 25 minutes or until tender.
2. Place stock in a medium pot. Bring to a boil. Reduce heat and simmer.
3. Heat 1/2 tbsp olive oil and 1/2 tbsp butter (or just use olive oil) in a large, heavy-bottomed pot on medium heat. Add onion and sauté for 5 to 7 minutes.
4. Add rice to pot, toss to coat with olive oil (1 minute). Turn up heat to medium-high and add wine. Allow to cook until no liquid remains in bottom of the pot (1 minute). Add stock one ladle full at a time. Allow the rice to absorb and then add another ladle full. After 4 ladles of stock - reduce heat to medium.
5. After 15 minutes, add cooked squash, a dash of cayenne and dried sage if using. Continue to add stock for 5 to 10 minutes longer, until desired tenderness is reached.
6. Finish with parmesan cheese and fresh sage (if using instead of dried sage). Season as desired.
Much love & good eating,
Stephanie
1. How to brown meat & deglaze a pan
2. How to make a perfect risotto from scratch
3. How to balance out the right portion of vegetable, starch and protein in a meal
It's important to be well-organized, have an outline of how you will teach multiple recipes and prepare a few food items to save time.In this class I peeled and diced the squash, chopped the onions and had the rice measured out. With a few steps done ahead of time, I could fit these three hands-on recipes in 90 minutes! Here is this delicious, sweet and smoot risotto recipe - this is the same one we taught in our very first Demos for Dietitians workshop.
Makes 6 servings
Ingredients
1 small (4 to 5 cups) butternut squash
Olive oil & butter (optional)
2 tsp cinnamon
1 small onion, minced
2 cups Arborio rice
1/2 cup white wine
8 to 10 cups vegetable or chicken stock/broth
1 tsp dried sage or 1 tbsp fresh
Dash cayenne pepper
Handful of Parmesan cheese
Instructions:
1. Preheat oven to 425°F. Quarter squash and scoop out seeds with a spoon. Rub flesh with olive oil and sprinkle cinnamon. Place in oven and cook for 45 minutes, until tender. Option two: peel and dice squash. Toss in olive oil and cinnamon. Cook for 20 to 25 minutes or until tender.
2. Place stock in a medium pot. Bring to a boil. Reduce heat and simmer.
3. Heat 1/2 tbsp olive oil and 1/2 tbsp butter (or just use olive oil) in a large, heavy-bottomed pot on medium heat. Add onion and sauté for 5 to 7 minutes.
4. Add rice to pot, toss to coat with olive oil (1 minute). Turn up heat to medium-high and add wine. Allow to cook until no liquid remains in bottom of the pot (1 minute). Add stock one ladle full at a time. Allow the rice to absorb and then add another ladle full. After 4 ladles of stock - reduce heat to medium.
5. After 15 minutes, add cooked squash, a dash of cayenne and dried sage if using. Continue to add stock for 5 to 10 minutes longer, until desired tenderness is reached.
6. Finish with parmesan cheese and fresh sage (if using instead of dried sage). Season as desired.
Much love & good eating,
Stephanie
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