Healthy Cooking Live with Steve

 The third of three “Winter Edition” events, version 3.0 is a bit of a hodge-podge of favorites, requested items, and winter recipes I wanted to get written for the cook book before moving on to Spring themed demonstrations.

I started out wanting to do versions of the burritos and enchiladas without the soy based analog meats that I use in the “Transition Foods” versions and I then wrote a recipe for Cuban style black beans that’s pretty killer and rather than switch these I decided to just add the red cabbage and lentils to that menu even though it seems a bit out of place.  The red lentil soup is a variation on “Joan’s Red Lentil-Lemon Soup” which you can find on page 103 of the first edition of “The Natural Gourmet” by Annemarie Colbin; one of my favorite cookbooks and one you should own!  Black eyed peas collard greens are things I’ve cooked together for years; this is a delightful soup version of that classic pairing that highlights the use of roasted red peppers.

On the Menu:
 

• Black Eyed Pea & Collard Green Soup
• Red Lentil Soup with Cauliflower and Lemon
• Braised Red Cabbage
• Braised Green Lentils
• Bean Enchiladas Chipotle Tomato Sauce
• Hot Baked Burritos Green Chili Sauce
• Brown Rice and Black Beans Cuban Style
• Whole Grain Oatmeal with Dried Berries

Topics For Discussion:

• Chronic disease: the modern dietary dilemma
• How 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