There is still time to register for my next class at Luci’s Healthy Marketplace, 1590 E. Bethany Home Rd, Phoenix, AZ, on . Please register today for fun learning about tofurkey and pumpkin bread. There will be Chocolate Avocado Pie, and Tofurkey cooked in a classic style. There will be cranberries as well.
This month I’ll be talking all about chili’s, where they are from, how to use them, and tips on how not to burn yourself while preparing chilis. Sign up now for the class by clicking on the flyer.
Here are the recipes I developed for the King Quinoa Cooking Class. I hope you try them out. They were tasty, especially the muffins. Quinoa Flour is a little pricey, but you don’t use that much in the muffin recipe, so you can make lots of muffins with one bag.
I hope you enjoy these recipes as much as the Class did. I had great fun cooking, and they had fun watching, helping, and eating.
I had the greatest time with this class. There were five attendees, four in a birthday party, and a fellow who wants to learn how to cook. Everyone was in a good mood, and were surprised that they were going to get to eat. They thought they had come just to watch. The food was a success based on the attendee’s immediate reactions. And I was able to pass on some invaluable knowledge and skills.
Of course I always scare the class attendees with the fire and heat, and here’s why, that’s where the skill comes in.
The Pro in Action
The menu for the class was simple, but tasty:
The food was 100% Gluten free. Not really intentional, but that’s what happens when one cooks with quinoa.
I encouraged attendees to help shape the quinoa cakes. They kept comparing the cakes they made with their friends, “Yours is better than mine.” And of course, I went around and showed each of them how to shape the quinoa into the little delicious cakes that you then fry in oil to get crispy.
The Class is helping.
The biggest hit of the night were the Quinoa Muffins.
These little gems are made with quinoa flour, quinoa flakes, bananas, and a little bit of agave syrup. The personal touch I added to the recipe were the fresh, ripe peaches. Stupendous.
These were all the rage
Next month I’m teaching all about chilis, including sauces and salsas. I hope that class is just as fun.
Save the Date: September 4th, 2011, 5:30 p.m.
I’ll be teaching a class on quinoa — how to make it, how to spice it up, what to serve it with, and I’ll have the nutritional facts and history of quinoa. If you’re in the Phoenix area, and want to check it out, make a reservation at Luci’s Healthy Marketplace for a seat.
The Bonus? Sampling the food we make in class.