Healthy Cooking Live with Steve

 One of the very first things I discovered on my lifestyle modification journey is that you can't cook every day.  So I applied the logistical skills that I'd picked up working and teaching for 25 years in world class resorts and restaurants as a professional Chef and Food and Beverage Consultant to the home kitchen in order to make a week's worth of food in just one day.  I then reheat and do very light additional things in the kitchen to get through an entire week on the food I make on just that one day.  This demonstration is an example of a week's worth of food...and I make it right in front of you from start to finish in just three hours and then we have a buffet and those present walk out with all the left overs!

Summer edition v1.0 is another Healthy Cooking Live demonstration that illustrates the concept of cooking a week’s worth of food in one day, but “summer style!”  As always we’ll be doing some rice and beans; Hoppin’ John featuring the humble black-eyed pea.  We’ll go over three composite salads from start to finish as well as go through the process of cleaning and storing salad greens in a bulk fashion that will facilitate 10 minute salad dinners!  We will also be doing quick summer versions of chili and ratatouille that will get us on and off of the stove quickly so as not to heat up the kitchen and house in the summer.  To finish things off we do what is by far the most popular dish I’ve created; the whole grain oatmeal, and we’ll be adding a new quinoa porridge that’s a great option for breakfast variety that carries the same nutrient and fiber punch we like to start the day with!

On the Menu:

• 4th of July Curried Slaw with Chick Peas and Dried Mango
• Quinoa Salad with Edamame, Sweet Corn, and Black bean
• Mixed Greens the Right Way
• Saffron Israeli Cous Cous with Spinach, Black Olive, and Ripe Tomato
• Quick Cook Four Bean Chili
• “Hoppin' John” – Brown Rice & Black-Eyed Peas
• Summer Ratatouille
• Whole Grain Oatmeal with Walnuts and Fresh Berries
• Quinoa Porridge

Up for discussion:

• Chronic disease: the modern dietary dilemma.
• Why is it so hard to cook tasty food with less salt, fat, & sugar?
• Kitchen organization for healthy cooking; the basics
• Using a pressure cooker; the basics
• What food to keep on hand
• What equipment to have in your kitchen